Beans are the perfect introduction to the Instant Pot. If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation. Tomatillo Poblano White Beans are my new favorite thing. I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans. I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top. It was so dang good!!!
Potatoes. Everyone loves them and they are available year round. However, I’m sure you get stuck in the same potato rut like I do. You need new ideas! Well, this one is our new “Go-To”. It has tons of veggies, it’s healthy, it’s gluten-free and if you leave the egg off, it’s vegan.
We all have a piece of that or a hunk of this in the fridge just waiting to get used up in something , right? Here is the perfect way to use up a few of those ingredients that are hanging out patiently awaiting their destiny.
One pot meals are a lifesaver. Whether it is a special occasion or a busy weeknight, getting dinner on the table quickly, with a minimum of dirty dishes is always a win in my book. This one pot chicken and spinach pasta with creamy sun-dried tomato sauce is a crowd pleaser every single time.
I’m going to come right out and say it: I’m not a big Valentine’s Day person. There. Judge me if you must. I do however, enjoy making a nice meal for the one I love. We always stay in for Valentine’s Day and I’ve done the big, fancy dinners that take hours to prepare and minutes to devour. While that’s lovely and all, I spend half the night in the kitchen. This one pot meal is super delicious and did I mention… ONE PAN to wash? Furthermore, I have better things to do on Valentine’s Day, like eat the entire box of candy.
We are eating more vegetables these days. Also, we are eating healthier. At least, we are trying to eat healthier (when I’m not eating cookies). I love vegetables, I honestly prefer them over meat most of the time. However, they can be boring if you never jazz them up. Otherwise, we’d eat them without complaint. A little spice can go a long way. For example – curry powder.
It’s winter. That means comfort food. But, we’re also trying to eat a little healthier too, right? We’re making an effort to eat more vegetables because we want to get more bang for our buck in the nutrition department. I’ve got you covered. This soup is nearly fat free, it’s low in calories and contains a ton of vitamins, minerals and fiber. While you are cozied up in the house, it’s the perfect time to put on a pot of this hearty winter vegetable soup.
If you are looking for a new way to serve potatoes, this is it! I made these a few days ago with the intention of saving them for dinner that night. I have news for you, they didn’t survive the afternoon. We ate a few and then we ate more. We even ate them cold because they were delicious. Normally, the phrase “crash & burn” has a negative connotation to it, but not in this case. These little spuds are smashed (flattened) and roasted until super crispy then bathed in a spicy cinnamon malt vinegar sauce. Hence, the name Crash & Burn Potatoes.
This week, we have a very special guest post! You all know her as Pastry Chef Online, but she is my “Sissy”. She is like family to me. If I could choose a sister, it would be her. We met years ago and it was an instant kinship. She is a talented pastry chef, a great friend and a generous, kind and compassionate person. I am lucky to call her friend and we are all lucky that she has made us Red Flannel Hash with Country Sausage!
Picadillo is Spanish for “hash” (or “mince”). Essentially, this is a Cuban version of the good old American mélange, eaten on its own or used as a filling for empanadas. Spanish influences, specifically Andalusian, are obvious due to the addition of olives and raisins. Picadillo is often served topped with hard-cooked or fried eggs and is usually accompanied by fried plantains.
Where are my fellow chile heads?!
Although I love peppers, I’m not one of those crazy people that shoves whole habaneros in her mouth… funny story about that, actually.
The year was 1993 and I was living in Guadalajara, México. I was a student at the Universidad Autónoma de Guadalajara and a group of us were out strolling the Mercado Libertad, which is a huge multi-level market. It houses everything from food to shoes to flowers. Here we are, a bunch of 20 year old kids walking around with eyes popping out of our heads. This was the first time most of us had been on our own in a foreign country. We happened upon this vendor of chiles. You know where this is going, don’t you?! A girl in our group stated that she could handle really spicy food and was going to buy a few peppers. We tried (in vain) to warn her that these were seriously hot and she shouldn’t pop the entire thing into her mouth. Let’s just that the afternoon took a turn… to the Emergency Room! I guess I shouldn’t have said a “funny” story, just “a story”.
I’m not one to eat a whole habanero, but I do enjoy a little heat. The kind that makes your lips and tongue tingle, not the kind that feels like someone lit a match on them. I seem to have a higher tolerance for heat than some, which means that I may not be the best person to ask if something is spicy. We burn through jars and jars of chile paste like it’s going out of style (I assure you, it is NOT). Most of the spicy food we eat happens to be Asian. Bowls of noodles in fiery broth are my happy place. Food from Latin America is a close second and for good reason: I’m married to a Texan, I used to live in Mexico and we currently live in Florida. I chose this particular recipe to share because I love picadillo. I know, I’m totally selfish. I make big batches of this delicious filling to make empanadas. The saltiness of the olives with the sweetness of the raisins is really good.
My very favorite thing about this book is its inclusion of food from around the globe. I love exploring cultures through food and this book is a peek into how chile peppers really are a global ingredient. It’s fun to try new recipes and flavors, especially when the recipes are so varied and enticing!
Below is a short list of some of the 250 recipes you’ll find in this book. I have my eye on the Spinach and Tomato Dal next… What would be your first choice?
– Middle Eastern Walnut Dip (Middle East)
– Castilian Garlic Soup (Spain)
– Chinese Hot and Sour Mushroom Soup (China)
– Paella (Spain)- Tagine of Chicken with Apricots (N. Africa)
– Cuban style hash (Cuba)
– Original San Antonio Chili (US)
– Indonesian-Style Fried Rice (SE Asia)
– Cape Verde Sausage Stew (Africa)
– Spinach and Tomato Dal (Indian)
– Calabrese-Style Fried Potatoes with Peppers (Italian)
– Thai-Style Grilled Chile Salsa (Thai/SE Asia)
– Kimchi (Korea)
– Mexican-Style Tomato Juice – (Mexico)
– Chile-Spiked Chocolate Pots – (French)
- 1 onion, chopped
- 1 each - red and green bell pepper, seeded and thinly sliced
- 2 tbsp extra virgin olive oil
- 1⁄2 habanero pepper, minced
- 4 cloves garlic, minced
- 1 1⁄4 lbs lean ground beef
- 1 tsp. dried Mexican oregano
- 1⁄2 tsp ground cumin
- 1 piece (2 inches/5 cm long) cinnamon stick
- 1⁄4 cup dry sherry
- 1 can (28 oz/796 mL) tomatoes, with juice
- 1⁄2 cup dark raisins
- 12 large pimento-stuffed green olives, sliced
- Salt and freshly ground black pepper
- 2 hard-cooked eggs, chopped
- Finely chopped fresh parsley
- In skillet, heat oil over medium heat. Add onion, red and green bell peppers, habanero pepper and garlic and stir well. Cover, reduce heat to low and cook until vegetables are very soft, about 10 minutes.
- Increase heat to medium-high. Add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes.
- Add oregano, cumin and cinnamon stick and cook, stirring, for 1 minute. Add sherry and cook, stirring, until almost all of the liquid is evaporated, about 2 minutes.
- Add tomatoes and juice, and cook, breaking up with a spoon, until mixture comes to a boil. Reduce heat and simmer until slightly thickened, about 20 minutes. Stir in raisins, olives, and salt and black pepper to taste. Cook until olives are heated through, about 1 minute.
- Transfer to a large deep serving platter. Sprinkle chopped eggs over top. Garnish with parsley. Serve hot.
- Gluten-Free Friendly!
- You can substitute Cubanelle peppers for the red and green bell peppers if you like.
- I have used a habanero here because these peppers are common throughout the Caribbean, and I like the slightly fruity flavor they impart to this dish. However, it may be more common to find picadillo made with jalapeño peppers, even though purists suggest that jalapeños are not used in Cuban cooking. Both chiles do a fine job of bringing heat to this dish, so use whatever is easiest or suits your taste. If you’re using jalapeños, you’ll need 1 to 2.
- Instead of garnishing the entire dish with chopped eggs, transfer individual servings to warm soup plates or deep bowls and top each with a fried egg. Garnish liberally with parsley.
This recipe has been reprinted courtesy of The Chile Pepper Bible: From Sweet & Mild to Fiery & Everything in Between by Judith Finlayson © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. I received one copy compliments of the publisher. No other compensation was received. Links to the book are affiliate links.
If you’d like a chance to win a copy The Chile Pepper Bible of your own, make sure to enter the giveaway below! Thanks to the publishers Robert Rose for providing a copy for the giveaway. It is open to US and Canadian residents!
A little bit sweet, with garlic and ginger, and as spicy you’d like it, this fragrant, saucy chicken dish is made in a slow cooker. It’s super simple and requires very little hands-on time. Serve over rice with a generous squeeze of fresh lime juice.
As soon as I got them home, I started thinking about what I could do with them. The obvious was mini stuffed peppers or filling them with dip and sticking a few veggies in them. Then I went a completely different direction… I love the idea of these for a brunch. With the holidays right around the corner, these would be a perfect bite for Christmas morning or the day after Thanksgiving when any major cooking is off the table. The evening before, slice the lids from your peppers and wrap them up for the refrigerator overnight. In the morning, crack an egg into each pepper and slide into the oven. How’s that for easy and minimal cleanup?!
These are also perfectly portable, just toss a couple in a container and off to work or school you go! I’d much rather eat this than a dry granola bar. Looking for a light meatless supper? It’s got you covered there too! They are also a good size for little hands, no silverware necessary.
Small servings work especially well for someone like me who is perfectly content to make a meal of several appetizers. I like to taste a few different things instead of having one entree! This allows me to have one baked egg and also a few other treats, which is really my goal in life… to try everything I can get my hands on.
Be creative! Try different combinations, different herbs, etc. Scallions, tarragon, chives and dill are great herbs for eggs. Curry powder, hot sauce, HP sauce (from UK) and of course hollandaise, if you’re feeling fancy, are delicious on eggs. Another option is putting a little cheese or bacon in the bottom of the cup, or whisking it all together and making an omelet baked in the pepper cup. Whatever your favorite egg combination, make it delicious!
- 4 Mini Bell Peppers
- 4 Medium Eggs
- seasonings of your choice
- Preheat oven to 400°F. Slice top off pepper and set aside. Remove seeds and membrane from pepper. Crack 1 medium egg each into mini bell pepper.
- Set on a baking sheet or in a glass baking dish and bake for 16 - 18 minutes, until whites are set, but yolks are still a bit runny.
- Season with salt and pepper, curry powder, herbs, hot sauce, etc. Whatever tickles your fancy!
- Small or medium eggs work best in mini bell pepper cups. Large eggs will overflow!