Posts Tagged ‘peppers’

by Sarah Steimer

I'm calling this one of our best guides ever. These jams have been incredible and I've spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week. And don't worry about it going bad — it does not last that long.

I’m calling this one of our best guides ever. These jams have been incredible and I’ve spent hardly any time on mine. No pectin, no canning, just a quick jam to store in the fridge for the week.


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by Sarah Steimer

This was, hands down, the best chili I've ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, "This is the best ever," with my mouth full.

This was, hands down, the best chili I’ve ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, “This is the best ever,” with my mouth full.

  • 1 1/2 pounds pork shoulder
  • 4 cloves garlic – roughly chop 2 cloves and mince the other two
  • 2 teaspoons cumin, divided
  • 3 teaspoons red pepper flakes, divided
  • 2 teaspoons chili powder, divided
  • salt and pepper
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can black beans
  • 1 can fire-roasted crushed tomatoes

Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.

Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.

In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.

When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.

Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.

Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.

Serve immediately topped with tortilla chips or cheese.

Makes about four servings.

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by Sarah Steimer

This meal was the first time I pulled the slow cooker out this season — I missed it so.

  • 2 15-ounce cans pinto beans
  • 3 cups water
  • 1/2 medium chopped onion
  • 1 tablespoon ground cumin
  • 1 garlic clove, minced
  • 3/4 cup salsa
  • salt and pepper
  • hot sauce, to your liking
  • 6 Swiss chard leaves, rinsed and chopped
  • 3-4 flour tortillas
  •  toppings (we went with a pepper jack cheese and chopped banana and bell pepper — other options could include tomatoes, shredded carrots, guacamole or sour cream)

Place beans, water, onion, cumin and garlic in a slow cooker. Cook on high until the beans are very soft (2-3 hours). Drain and return the solids (mostly beans and onions) to the slow cooker, saving about 1/4 cup of the water.

Add the salsa, hot sauce (if using), Swiss chard, and additional salt and pepper. Mix up so the chard is not merely hanging out on top. Continue to cook on high until the Chard is completely wilted and the beans are nearly falling apart, about 30-45 minutes. If the mixture seems dry, add the saved water. Adjust seasonings if necessary.

Serve the bean and chard mixture, still hot, in the flour tortillas with the chosen toppings. Also works well just scooped up with tortilla chips (which is how I ate it, reheated, the next day).

Makes 3-4 burritos.

Recipe adapted from: Kalyn’s Kitchen

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by Caitlin Saniga

These make great warm-weather appetizers. Or you can be like me, and load 20 onto a plate for dinner.

  • 2 teaspoons olive oil
  • 1 small yellow onion, chopped finely
  • 1/2 teaspoon salt
  • 1 cup uncooked rice
  • 20 mini bell peppers, sliced down the middle and deseeded
  • about 1 cup arugula
  • 1 can black beans, drained and rinsed
  • 30-40 cherry tomatoes, quartered
  • Salsa for dipping (optional)

Heat the olive oil in a medium pan over medium heat. Add the onions, and cook about 4 minutes, or until they become golden and translucent. Stir in the uncooked rice, and cook for 2 more minutes, or until the rice turns golden.

Transfer the rice and onions to a pot, and cook the rice according to package directions.

In the meantime, arrange an oven rack about 6 inches from the broiler, and set the broiler to low heat. Place the peppers cut side up on a baking sheet, working in batches if necessary. Load the baking sheet onto the oven rack, and let cook for about 4 minutes, or until the peppers’ edges brown. (Keep an eye on them, you don’t want them to cook too long and become soggy.)

Once the peppers are out of the oven, place 2 or 3 arugula leaves in each pepper. Mix the black beans in with the rice. Add a spoonful of rice mixture to each pepper. Top with tomatoes. Serve alongside salsa, if desired.

Makes 40.

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by Sarah Steimer

Don't make this if you're very, very hungry - like we did. Not that it won't fill you up, it will. It just takes a little longer to prepare than you would expect and the fantastic smells will kill you.

  • 4 flour tortillas*
  • 1 large onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 2 15-ounce cans black beans, drained and rinsed
  • 12 ounces beer (this is the average bottle size – choose a milder beer like an amber ale or lager)
  • 1 cup frozen corn
  • 1 cup chopped bell peppers (or another vegetable of  your choice, or just more corn)
  • 4 scallions, thinly sliced
  • 8 ounces shredded cheese – we went with Monterey Jack

    Neither corn nor peppers are in season where I live - BUT this was the perfect time to whip out the veggies I blanched and froze at the end of last summer!

Spray a springform pan with oil, or apply oil with a paper towel. Place one tortilla in the bottom of the pan, trimming the edges if necessary.

In a pan with oil, add the onions, garlic, jalapeno, cumin, and salt and pepper to taste. Sauté until onions have softened.

Add the beans and the beer, bringing the liquid to a rolling boil. Reduce to a simmer and allow the liquid to almost completely evaporate. The recipe said this should take 8-12 minutes but I think that was a complete lie. It felt more like 15-20 or so. But we were also wildly hungry so it may not have taken that long.

Add the peppers, corn and scallions until heated through. Remove from the heat.

Layer about 1/2 cup or so of the mixture onto the tortilla in the pan, followed by a handful of cheese and top with another tortilla. Repeat and finish with the last tortilla on top, sprinkling some extra cheese on this.

Bake at 350 degrees for about 10 minutes, or until the cheese melts and starts to brown. Remove from the oven and let sit for 5 minutes before cutting.

Makes about four servings.

*I don’t have a springform pan and, instead, used an 8-inch cake round and smaller tortillas. Because the sides of my pan were not very high, we were only able to layer four tortillas and had about two cups of the black bean mixture left.

Recipe adapted from: Elly Says Opa!

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by Caitlin Saniga

I cut 1 1/2 teaspoons of sugar from this recipe because I wanted a more savory salad. If you'd like to make this salad on the sweeter side, go ahead and use the sugar.

  • 2 large sweet potatoes, peeled and cut into 1-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon ketchup
  • 1 large garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 3 dashes hot red-pepper sauce
  • 2 dashes Worcestershire sauce
  • salt and pepper
  • 1 red bell pepper, cut into 1/4-inch dice
  • 1 green bell pepper, cut into 1/4-inch dice
  • 1 small red onion, cut into 1/4-inch dice
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 2 cups loosely packed mixed greens, roughly chopped

Cover and bring a medium pot of water to a boil. Add the sweet potatoes, and cook until they can be easily pierced with a fork but still offer some resistance, 8 to 10 minutes. Drain, and rise with cold water. Chill in the fridge, about 1 1/2 hours.

In a medium bowl, whisk together the olive oil, lime juice, ketchup, sugar, garlic, mustard, red-pepper sauce, Worcestershire sauce, and season with salt and pepper; set aside.

In a large bowl, combine the sweet potatoes, red and green peppers, onion, cumin, cilantro, greens and the dressing. Season with salt and pepper, and serve at room temperature or chilled.

Makes 6 servings.

Recipe adapted from: The Martha Stewart Living Cookbook: The Original Classics

Photo: Caitlin Saniga

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by Sarah Steimer

Ahoy, brah. I only made two boats, but cooked the full amount of meat - which I just froze with the tomatoes for later use.

  • 2 medium zucchinis, stems cut off
  • 1 pound ground meat – I used ground chuck, but turkey or another beef would work just fine
  • 1 can crushed tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green pepper
  • 1 clove garlic
  • 3-4 leaves fresh basil
  • teaspoon turmeric (optional)
  • shredded Parmesan (optional)
  • salt and pepper
  • olive oil

Place the zucchini, whole, in a glass baking sheet and brush with olive oil. Bake at 400 degrees for about 30-40 minutes, or until you can easily insert a fork into the squash.

In a saute pan, brown the ground meat – being sure to drain the excess juice. Add the onion, pepper, garlic and tomatoes and let simmer until the vegetables are soft. Add the basil and turmeric, if using. Season with salt and pepper.

Once cooked, remove the zucchini from the oven and let cool just enough to work with. Cut in half and scoop out the center of each half. Fill with the ground meat mixture and return to the oven if it cooled off too much. Sprinkle with cheese.

Serves four.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

Caitlin and I made this a lot when we lived together... one of the great recipes to come from her Crock Pot cookbook. I tweak it a little each time I make it.

I realize this is late a month late, as “Crock of…” ran in March. But I moved and didn’t have time to finish up the guide! Better late than never, right?

  •  1 pound ground chuck
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1 or 2 jalapenos, diced thin
  • 1 red or green pepper, diced
  • 2 stalks of celery, diced
  • chili powder, to taste
  • cumin, to taste
  • cinnamon, to taste

Cook the meat in a skillet until browned. Drain the grease and add onions. Cook until onions begin to appear translucent. Combine all ingredients in a slower cooker and cook on high for 5-7 hours.*

Makes as many servings as you can eat.

*Keep an eye on your slow cooker. Each one is unique and may not need to cook for as long or perhaps not on a high setting. Your chili should not get dry or pasty in consistency.

Recipe adapted from: Rival CrockPot — Slow Cooker Recipes cookbook

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Sarah Steimer

My dad's friend gave us so many peppers, including some called "Holy Moles," so, clearly, I had to make mole sauce.

Mole Sauce:

  • 2 teaspoons vegetable oil
  • 1/4 cup finely chopped onion
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon cilantro
  • 1 teaspoon chili powder
  • 1/8 tablespoon dried minced garlic
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (4 ounce) can diced green chile peppers OR 2 fresh Holy Mole peppers


  • soft wheat tortillas
  • 2 chicken breasts, poached and shredded
  • 1 green pepper
  • 1 small onion
  • kernels from one cooked corncob
  • 1 can of black beans
  • cumin and chili powder, to taste
  • shredded cheese
  • rice

SAUCE: Heat the oil in a medium saucepan over medium heat and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, chili powder and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.

BURRITOS: Cook desired amount of rice according to directions. In a fry pan, cook onions and peppers for about five minutes over medium heat. Add chicken, beans and corn. Sprinkle in seasonings. Turn down heat to low, cover and let warm for about five to 10 minutes.

Heat tortillas and add rice then chicken mixture. Cover with mole sauce and shredded cheese.

Source (mole sauce, adapted): All Recipes

Burrito recipe and photos: Sarah Steimer

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