Stuffed Peppers, Asian Style; a new feline friend · Thyme for Cooking
This will be the last of this season's stuffed pepper recipes.It's not the last one I made or will do, but it's the last one I'll post. We love stuffed peppers but we only eat them for a few months in the fall.We are very seasonal.This is another easy version that doesn't require you to […]

This will be the last of this season's stuffed pepper recipes.

It's not the last one I made or will do, but it's the last one I'll post. We love stuffed peppers but we only eat them for a few months in the fall.

We are very seasonal.

This is another easy version that doesn't require you to blanch the peppers first and the peppers are finished in the pan rather than in the oven.

Click here to pin Stuffed peppers, Asian style

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Stuffed peppers, Asian style

Stuffed peppers

I used to make them with ground turkey but it's not available here. Substitute beef for it if you prefer.
Use a skillet large enough to hold the pepper halves in a single layer.

  • Author: Katie
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Total time: 40 minutes
  • Yield: 2 portions 1X
  • Category: Pan-fried dinners
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Ingredients

  • 12 ounces (360gr) ground beef
  • 3 peppers
  • 1 medium onion, chopped
  • 1 ribbed celery, chopped
  • 1 chopped fresh ginger
  • 2 Garlic cloves, minced
  • 1 tablespoon of olive oil
  • 1/2 cup chopped water chestnuts
  • 2 tablespoon of soy sauce
  • 1 1/2 (12 oz, 360 mL) cups chicken broth
  • 2 tablespoon of cornstarch (corn flour, maizena)
  • Rice:
  • 1/2 cup (3.3 oz, 95gr) Basmati rice
  • 1 cup (8 ounces, 240 ml) beef broth
  • Cook rice in broth according to package directions, until generally donem, about 16 minutes
  • Cut the peppers in half (try to find the best flat sides before cutting them so they lay well) and remove the stem end and seeds. Reserve (do not blanch).
  • Brown the onion, celery and garlic over medium heat in a large skillet.
  • When the onions start to turn translucent, add ginger, water chestnuts, and meat.
  • Break up the meat while it cooks.
  • When the meat is done, add 1 tablespoon of soy sauce and 1/4 cup of beef broth to the pan.
  • Dissolve 1 tablespoon of cornstarch in 1/4 cup of beef broth.
  • Add to the pan and mix well, cook until thickened.
  • Add the rice when the rice is cooked, mix well.
  • Fill the peppers with meat and rice (placed on a plate as you work).
  • Once all the peppers are filled with all the beef and rice, return the peppers to the same pan (filled side up, in a single layer).
  • Pour the remaining 1 cup of broth around the peppers in the pan, cover, return to the heat and simmer for 20 minutes, until the peppers are tender.
  • Remove the peppers.
  • Dissolve 1 tablespoon of the remaining cornstarch in 1 tablespoon of the remaining soy sauce (add 1 tablespoon of water to make things easier).
  • Bring the broth left in the pot to a boil.
  • Add the cornstarch mixture and stir, cook until thickened. You have a sauce!
  • Serve the peppers with the sauce on the side.

Notes

Substitute 1/2 teaspoon of powdered ginger for the fresh ginger; and more celery for the water chestnuts.
If you have any beef and rice left over after filling the peppers (as always, it depends on the size of the peppers), remove it from the pan, keep it warm and serve on the side.

Keywords: stuffed peppers, stuffed vegetables, peppers

Stuffed peppers, Asian style

Did I mention we have a wild cat living near us?

He is a pretty cat, jet black and elegant. he's gotten more daring lately - sitting on the road in front of our house, watching us. Guapa has tried to chase him a few times but she's old and slow and, I guess the cat is young, and I know it's fast.

This is the same cat that got trapped inside our fence last summer and Guapa chased the tree.

Our rabbit population has been seriously depleted, so I know he's a successful hunter.

We like to have it everywhere.

I started to feed him.

I bought some cat food when I went shopping last week. I put a bowl of food under the bridge yesterday afternoon. I was wondering if / when he would find it and I was hoping the crows or magpies wouldn't find him first. I nursed for about half an hour… .. The bowl was licked.

The cat found it.

I put more today. When I looked out the window later I saw the cat sitting in the sun cleaning its paws.

Guapa kindly donated one of his old beds. I made it into a “cat cave” and put it next to the food. No sign this has been recognized, but I feel better. It's been cold the last few nights.

We may also have a solution to our mouse problem.

We assumed it was wild…. it could be a stray or an abandonment. We may find out someday.

Until then - pandemic lockdown entertainment.



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. tera avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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