Smoked Sausage Casserole

From the kitchen of One Perfect Bite...This recipe was originally featured on One Perfect Bite in October of 2008. Then, as now, this smoked sausage casserole was a favorite go-to meal on busy days. We will be on the road today and plan to have our main meal while we are in Portland. Dinner will be late and I wanted something that could be quickly made and on the table in a reasonable amount of time. This casserole, which is almost effortless, came to mind and I decided to make it for our dinner tonight. The casserole is made in the microwave and if you have developed reasonable speed with a knife, you can have this meal on the table in 30 minutes. It is great game day food and makes a perfect meal for the first cool days of autumn. I found this recipe, years ago, in the Pittsburgh Post-Gazette and it's perfect for the needs of the day. It's so simple and delicious that it should, also, be shared with others. This is Eastern European fare come to Oregon via Pennsylvania. My husband loves smoked sausage so this dish was a natural for us. If your family loves hearty, well-flavored food you'll want to give this cold weather casserole a try. The baked apples, topped with caramel sauce, were just a tempting afterthought. They, too, were prepared in the microwave. "Nuff said"!

Italian Sausage Bake

From the kitchen of One Perfect Bite...This is another simple recipe that is great for busy days or poorly equipped summer kitchens. The peppers in the dish provide all the liquid needed to cook the casserole and the high temperature at which it bakes is no accident. You need a hot, 400 degree oven, to assure all the ingredients properly cook. I do want to point out that the casserole requires 2 hours in the oven, so your dinner plans will have to take that into account. While I have seen the recipe on many blogs, I think it was originally posted on a site called Food Fanatic, which you can find here. This makes a nice family dinner and I think those of you who like hearty, well-flavored food will enjoy this simple casserole. Here is how it is made.

Ferran Adrià's Tortilla Española (Spanish Potato Frittata)

From the kitchen of One Perfect Bite...In an earlier post, I mentioned that the recipes I'd be featuring for the week would be very simple. I neglected to mention that one of them was developed by a man who is an undisputed master in the culinary world. Tonight's recipe is the creation of Ferran Adrià who made the now defunct el Bulli a culinary mecca. Everyone who loves Spanish cooking is familiar with the lusty Spanish potato frittata, or Tortilla Española. It's an omelet that is made with layers of thinly sliced and fried potatoes, so there is a lot of work involved in its preparation. Adrià wanted to simplify the procedure and began to experiment. In one of those Eureka moments he seems to have more often than the rest of us, he decided to use store-bought thick-cut potato chips instead of the older peel, cut and fry variety dictated by tradition. In order to produce potatoes that would have the proper consistency, he hydrated them in the omelet mixture before cooking the frittata and his version of Tortilla Española was born . I love the simplicity of this recipe and I make it often for breakfast, brunch or dinner. This recipe is a real time saver and the only caution I have to share with you regards its cooking time. Please follow the times suggested in the recipe. If the frittata overcooks it will be dry and you'll wonder what the fuss is about. Despite the warning, I really hope you'll try the Tortilla Española. It is delicious. Here's how it is made.

Tortilla Española (Spanish Potato Frittata)...from the kitchen of One Perfect Bite courtesy of Ferran Adrià and Saveur magazine

Ingredients:
4 ounces (about 2-1/4 cups) crushed thick-cut potato chips, like Cape Cod brand
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup finely chopped canned piquillo peppers or pimentos
1 tablespoon fresh thyme leaves or 1 teaspoon dry
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Directions:
1) Heat broiler to high.
2) Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes.
3) Heat oil in a 10-inch nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve. Yield: 6 to 8 servings.

One Year Ago Today: Tortellini with Garlic and Sage Butter

Two Years Ago Today: Sonoran Hot Dogs

Three Years Ago Today: Mexican Black Bean and Vegetable Soup

SNAP Challenge - Menu and Recipes Day Seven

From the kitchen of One Perfect Bite...Food stamps help millions of Americans feed themselves and their families, but they also help major companies boost their bottom lines. The CEO of Kraft has said he opposes cuts to SNAP benefits. Altruistic? Empathetic? Hardly. Snap purchases make up one-sixth of the company's revenue and an even greater share of its total sales. While food manufacturers give lip service to nutritional awareness, they privately lobby for the addition of sugar rich food and beverages to the list of items that SNAP will pay for. They are not alone. Other major food manufacturers such as Coca-Cola and Mars also benefit from SNAP. So do food retailers like Walmart and Kroger. In the state of Oklahoma alone, Walmart, which controls 22 to 24 percent of food retail nationwide, made $506 million for participation in the SNAP program over the course of two years. The third group of SNAP beneficiaries are the banks, such as J.P. Morgan Chase, who handle fund transfers and the administration of EBT systems throughout the states. A major contradiction of the times in which we live, is the fact that while states are seeing unexpected cost increases, banks are reaping significant windfalls from the economic downturn and increasing SNAP participation.

More Americans than ever before have to rely on SNAP dollars to help make ends meet. The recession has put forty-six million people in the program and that number is expected to climb higher still, at least through 2014. The rapid expansion of the program has made it an easy target for politicians who are proposing drastic cuts over a ten year period of time. Any cuts to this vital program will only hurt millions of American families. Clear thinking is needed now. We need to develop policies that ensure SNAP resources are used to reduce food insecurity and promote healthier diets, not to subsidize the profits of the food industry or banks.

As for Bob and me, we've made it through the challenge. It was an exercise for us, but one we took very seriously. I think we've shown it can be done, but it is important to remember that our situation is unique. I am retired and have no baby on my hip or toddlers pulling at my skirt. I have the gift of time and came to the challenge with years of kitchen experience and a background in logistics and planning. And despite my bravado, I always knew there would be a next meal. There was so much more I wanted to share with you. I wanted to answer questions and pose them as well. How do you build a functioning pantry? Why don't you buy in bulk? How do you shop if there is no car? How do you explain all this to children who want in a land of plenty? Why did you do this? I can answer that last one for you now. I am enraged by the proposed cuts to SNAP program. I was raised by parents and surrounded by neighbors who taught me that there are two kinds of people in this world. Those who see the world as it is, and those who see the world as it should be. The 5,000 of you who visit here each day have given me a platform and allowed me to share my vision of the world as it should be. I thank you for that. Please do what you can to highlight the problem of hunger in America. Allocations for SNAP are included in the U.S. Farm Bill, a five-year agricultural policy omnibus bill that's up for renewal and revision this year. This is the bill that should be watched. Hunger in our country is a problem that has an all too human face. Let's not make their problems worse.

                                         Menu for SNAP Challenge Day Seven

                                                           Breakfast

                                                         Orange Juice
                                                             Coffee
                                     Pancakes with Maple-Flavored Syrup

                                                             Lunch

                                                     Leftover Chicken
                                                  Leftover Rice Cakes

                                                            Dinner

                               Small Chopped Salads with Boiled Dressing
                                      Stovetop Smoked Sausage Casserole
                                                        Corn Muffns

                                                    Stovetop Smoked Sausage Casserole

Ingredients:
3 green bell peppers, cut into 1-inch dice
1 large onion, halved and cut into 1/2-inch slices
1-1/2 teaspoons minced garlic
1 pound potatoes, peeled and cut into 1/2-inch dice
2 large carrot, cut in 1/2-inch dice
12 to 16-ounces smoked turkey sausage, cut into 1/2-inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 cup milk
Garnish: chopped fresh parsley or basil

Directions:
1) Combine peppers, onion, garlic, potatoes, carrots, sausage, oil and spices in a large skillet with a lid. Mix well.
2) Cover. Cook over medium heat, stirring occasionally, for 20 to 30 minutes or until potatoes and carrots are cooked through. Stir in milk. Cover and cook another 2 minutes. Spoon into 4 soup bowls. Garnish with parsley and serve. Yield: 4 servings.

One Year Ago Today: Chocolate Brownie Clusters

Two Years Ago Today: Pink Grapefruit Salad Dressing

Three Years Ago Today: Torpedo Rolls

Smoky Chicken and Potato Casserole

From the kitchen of One Perfect Bite...This is the first quiet day I've had this month. Between visitors and a PAC commitment, time has been hard to come by, and I am woefully behind in my reading and correspondence. Hopefully, I'll be caught up and back on schedule by this weekend, so please bear with me for another day or so. I rarely feature recipes from magazines that are still on newsstands, but I made several exceptions this month. A handful of dishes caught my eye and I wanted to try them while we had visitors here. Tonight's casserole, which appears in the September issue of Family Circle Magazine, was well received and I thought it was worth sharing, especially with those of you who are actively seeking new recipes to try for your families. The main components of this dish pair well together, but, make no bones about it, the star of the casserole is the smoked paprika. If you are a fan of its robust flavor you'll really enjoy this meal, though it will be a hard sell to younger children. Information regarding smoked paprika can be found, here. The casserole can be assembled in about 15 minutes and on the table in less than an hour. If you follow the instructions, this is a foolproof meal. That makes it a perfect choice for a busy weeknight dinner. I enjoyed this and will be making it again because it is so easy to do. Here's the recipe.

Smoky Chicken and Potato Casserole...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1-1/2 pounds baking potatoes, unpeeled, cut into 1/2-inch pieces
1 sweet onion, cut into 8 wedges
1 green pepper, cored, seeded and cut into 1/2-inch strips
4 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon, cut into wedges, plus more for serving (optional)
1/2 cup parsley, chopped

Directions:
1) Heat oven to 450 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2) Add chicken, potatoes, onion, green pepper and garlic. Toss with olive oil and season with paprika, salt and pepper. Squeeze lemon wedges over top and scatter wedges over casserole.
3) Bake, uncovered, for 30 minutes or until chicken reaches 160 degrees . Stir once after 20 minutes.
4) Scatter parsley over top. Serve with additional lemon, if desired. Yield: 4 servings.

One Year Ago Today: Scandinavian-Style Cucumber Pickle

Two Years Ago Today: Chapatis and Pooris

Julia Child's Basque Piperade

From the kitchen of One Perfect Bite...Each summer, just about this time,  I start to daydream about the heady and distinctive food of the French Basque region. The Basque people occupy a narrow strip of land nestled between the Atlantic Ocean and the western Pyrenees in a region that spans the border between France and Spain. While Basque food tends to be unique, elements of both cuisines can be found in the food favored by the people of this region. Ingredients you might be familiar with, include Bayonne ham and piment d’Espelette, a chili pepper that is used to flavor one of the region's best known dishes, piperade. A fleeting thought of piperade, visually triggered by bins of peppers appearing in farmer's markets, usually begins my reverie, and before I can help myself, I find myself slicing peppers with a vengeance and speed that rivals that of the guillotine. Come September, my freezer will have neatly labeled packets of  stewed and seasoned peppers that will bring sunshine to my winter kitchen.  Plainly stated, I love piperade and serve it often as a main course or side dish, depending on my fancy. The dish is made with sauteed onions, bell peppers and tomatoes that are flavored with Espelette pepper. It can be served with rice or potatoes, and eggs, meat and poultry can also be added to make the dish more substantial. The dish has wonderful color that, by accident or design, reflects the red, green and white colors of the Basque flag. It also has a robust flavor that I find addicting. The recipe I use to make piperade was developed by Julia Child and can be found in her book, The Way to Cook. While there are many fine recipes for piperade floating around, I continue to use hers. It's like an old friend and my kitchen just wouldn't be the same were it to be swapped with another. If you have never had piperade, I hope you will give this recipe a try. It is wonderful and quite easy to make. Use proscuitto to replace Bayonne ham and hot Hungarian paprika as a substitute for piment d’Espelette. I most often use piperade in a braised chicken dish that is so simple it needs no recipe. A cut-up chicken is first sauteed and then placed in a casserole with piperade. It simmers, stovetop, for about 45 minutes and is served with white rice. If you like well-flavored food, I know you will love casserole. Here's the recipe.

Piperade...from the kitchen of One Perfect Bite courtesy of Julia Child

Ingredients:
6 medium tomatoes or 1 (14.5-oz.) can diced tomatoes, drained
1 tablespoon + 2 teaspoons olive oil
4 ounces thinly sliced Bayonne ham or proscuitto, cut into 1/2-inch squares
2 medium yellow onions, halved and thinly sliced
2 medium garlic cloves, minced
2 tablespoons fresh Italian parsley, coarsely chopped
1 tablespoon fresh thyme leaves, coarsely chopped
1 medium dried bay leaf
2 medium red, yellow, or orange bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips
Kosher salt
2 teaspoons piment d’Espelette or hot Hungarian paprika

Directions:
1) If using fresh tomatoes, bring a large saucepan of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using tip of a knife, remove stem and cut a shallow X-shape into bottom of each tomato. Place tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain and immediately immerse tomatoes in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds, then core and coarsely chop remaining flesh. Set aside.
2) Place a large Dutch oven or other heavy-bottomed pot with a tight-fitting lid over medium heat and add 1 tablespoon of oil. When oil shimmers, add ham or proscuitto and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate and set aside.
3) Return pan to heat, add remaining 2 teaspoons oil, and, once heated, add onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.
4) Stir in diced tomatoes, browned ham, and piment d’Espelette or paprika and season well with salt. Cook uncovered until mixture melds and juices have slightly thickened, about 10 minutes. Remove bay leaf and serve. Yield: 4 to 6 servings.

One Year Ago Today: Key Lime Cheesecake

Two Years Ago Today: Watermelon Limeade

Three Years Ago Today: Baked French Toast with Cardamom and Apricot Preserves

Sweet and Sour Pork

From the kitchen of One Perfect Bite...This dish is a staple on the menus of American Chinese restaurants. It's one of those dishes that is more popular in the United States than it is in China where you will find the sauce more commonly served with fish. Most of you are familiar with this twice-fried and highly caloric treat. Interestingly, it is not universally enjoyed by diners and it has as many detractors as fans. My own family illustrates the point. The Silver Fox loves it, me, not so much. We eat a lot of Chinese food, so it ends up on our table, by default, several times a year. The version I make retains the yin and yang of the sweet and sour combination, but I've completely changed the way the pork is prepared. The pork in my version is stir-fried in a minimal amount of oil and never sees the deep-fryer. I also use more vegetables and keep the sauce slightly thinner than what you would find on a restaurant plate. People are often flummoxed by the quantities in Chinese recipes. Dishes that looks like they will feed two people are meant to feed four. That's because a typical Chinese meal consists of several courses and smaller portions are more appropriate when you have many dishes on the table. The recipe I'm featuring today looks long and complicated. It's not. Most of the ingredients used here go into sauce components that come together in minutes. Better still, all of those ingredients can be found in any grocery store. If sweet and sour combinations appeal to you, I suspect you'll like this lighter version of the real thing. The dish has great eye appeal and will add wonderful color to your table. I hope you will give it a try. Here's the recipe.

Sweet and Sour Pork...from the kitchen of One Perfect Bite

Ingredients:

Sweet and Sour Sauce

3 tablespoons water
1 tablespoon cornstarch
3/4 cup chicken stock
3 tablespoons white vinegar
3 tablespoons light brown sugar
3 tablespoons ketchup
1 tablespoon pineapple juice from canned pineapple chunks

Sherry-Soy Mixture

3 tablespoons dry sherry or Shaoxing rice wine
5 teaspoons soy sauce
1 teaspoon salt

Pork

2 to 3 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1 cup coarsely chopped red and green bell peppers
3/4 cup coarsely chopped onion
3/4 cup canned pineapple chunks
1 (12-oz.) pork tenderloin thinly sliced
1/4 cup chopped green onion

Directions:
1) To make sweet and sour sauce: In a small bowl combine water and cornstarch, and stir to mix them well. Set aside. Combine chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan. Stir with a fork or a whisk to combine everything well. Bring to a gentle boil over medium heat and cook 1 minute. Stir in cornstarch mixture and cook just until sauce becomes shiny and thickened. Remove from heat and keep warm.
2) To make sherry-soy mixture: Combine sherry, soy sauce, and salt in a small bowl and stir well.
3) Heat a wok or a large, deep skillet over high heat. Add 2 tablespoons oil and swirl to coat pan. Add ginger and garlic, toss well and cook until fragrant about 15 seconds. Add bell peppers and onions and cook, tossing often, until fragrant and beginning to wilt. Add pineapple and cook 1 minute more. Transfer mixture to a platter, leaving as much cooking liquid in pan as possible.
4) Heat pan again. Add remaining 1 tablespoon oil if needed. Add pork and stir-fry just until no longer pink, about 1 minute. Quickly add sherry-soy sauce mixture and toss well. Return bell pepper mixture to pan and toss to mix everything together well. Add sweet-and-sour sauce and cook, tossing often, until all ingredients are evenly seasoned. Add green onion and toss again. Transfer to a serving platter and serve hot or warm. Yield 3 to 4 servings.

One Year Ago Today: Pork Meatballs in Chipotle Sauce

Two Years Ago Today: Roasted Yellow Pepper Soup

Corn and Hominy Casserole

From the kitchen of One Perfect Bite...This lovely casserole can be served as a side dish or as a meatless entrée for lunch or a light supper. The recipe, originally develop by James Beard, has been changed substantially for health conscious cooks and diners. The original recipe used 9 tablespoons of butter and full-fat sour cream. I cannot tell a lie, it was delicious. This scaled back version is tasty as well and I like to serve it as a Lenten meal, along with soup or salad and tortilla chips. This dish used to be called two corn casserole because it is made with a mix of yellow sweet corn and hominy. Hominy is a food made from corn kernels that are soaked in an alkali solution of either lime or lye. The solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. Hominy is a common ingredient in Southern and Mexican cooking. This dish is really easy to prepare and it's a great starter recipe for young or beginning cooks. The casserole works really well with barbecue or Southwestern-style meals. I know that those of you who try this will appreciate its unique combination of flavors and the ease with which it comes together. There is nothing here not to like. Here's the recipe.

Corn and Hominy Casserole...from the kitchen of One Perfect Bite inspired by James Beard
Ingredients:
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeno pepper
1/3 cup cilantro
1 cup reduced-fat sour cream or sour half and half, divided
16 ounces frozen corn , thawed
2 cans (15.5-oz each) hominy , drained and rinsed, divided
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 cup Monterey or pepper jack cheese
3 tablespoons butter
cooking spray
1 teaspoon dried chervil

Directions:
1) Preheat oven to 350 degrees F. Spray a tall-sided casserole dish with cooking spray. Combine bell and jalapeno peppers. Stir cilantro into sour cream. Layer 1/3 of hominy, then 1/3 of corn in casserole. Sprinkle with pepper and salt. Top with 1/3 cup mixed peppers. Cover with 1/3 cup sour cream, then 1/2 cup cheese. Dot with 1 tablespoon butter.
2) Build a second layer with 1/3 of the hominy, 1/3 of the corn, 1/3 cup mixed peppers, and 1/3 cup sour cream. Dot with 1 tablespoon butter. (this layer is not seasoned or topped with cheese).
3) Build final layer using remaining hominy, corn, mixed peppers, sour cream, and cheese. Dot with final tablespoon butter. Sprinkle chervil on top of casserole.
4) Bake casserole, uncovered, for 40 minutes. Allow to stand for 10 minutes. Yield: 4 to 5 servings.






One Year Ago Today: Glazed Lemon Chicken
















Two Years Ago Today: French Quarter Beignets

Couscous and Cranberry Salad

From the kitchen of One Perfect Bite...This is a really simple chop and chill salad. It was originally developed for picnics and al fresco meals, but I've recently started to use it for covered dish suppers and winter buffets. There is always a lot going on in my kitchen and various commitments have created a real need for dishes that are fast and simple to prepare. If you lead a busy life and are looking for recipes that will make your life easier, I think you really will enjoy this flavorful salad. Here's the recipe.

Couscous and Cranberry Salad...from the kitchen of One Perfect Bite

Ingredients:
1 package plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:
1) Prepare couscous according to package directions. Transfer to a large bowl; fluff with a fork. Cover and refrigerate for 30 minutes or until chilled. Stir in cranberries, onions, yellow pepper and almonds.
2) Whisk lemon juice, oil, paprika, salt and pepper together in a small bowl. Pour dressing over salad and toss to coat. Season with salt and pepper to taste. Cover and refrigerate until serving. Yield: 14 servings.









One Year Ago Today: Zucchini Muffins















Two Years Ago Today: Bierstube Pork with Noodles









You might also enjoy these recipes:
Green Israeli Couscous Salad- Joy the Baker
Corn and Radish Couscous Salad - Simply Life
Basil Couscous Cakes - Deelicious Sweets
Zucchini Couscous Salad - Beloved Green
Tunisian Couscous - The Kitchen Witch

Moroccan Lamb Stuffed Peppers

From the kitchen of One Perfect Bite...I make stuffed peppers once or twice a year. When I was newly married, they were touted as an inexpensive dish that all budget conscious cooks should master. The trouble, then and now, is that they're not a bargain to make and it's really possible for non-vegan types to buy a steak or gorgeous piece of fish for what they cost to assemble. Now, for those who love stuffed peppers, the cost is inconsequential and they can be enjoyed at any time of year. Those who like, but do not love them, are usually more circumspect and will enjoy them towards the end of summer when peppers are plentiful and can be purchased for just pennies on the dollar. Following the holiday, I was left with 6 gorgeous red peppers of the non-bargain variety. They had originally been purchased for a stir-fry of red and green peppers that never happened. I wanted to use the peppers before they began to wither in the vegetable crisper and stuffed peppers came to mind. I ran with the idea. I have several recipes for them and, I promise, before we're finished with each other, you'll have them all. However, the one I want to share with you today, is one I used when my children were still fairly young and not yet ready for truly spicy food. These are vaguely Moroccan in taste but they are mild and very pleasant on the tongue. I use lamb to make these because I think it is a better fit for the spices used in the recipe. The recipe appeared in Sunset magazine nearly thirty years ago. I've played with it, but it closely follows the one they published all those years ago. If you are looking for a recipe for stuffed peppers, I think you'll like this one. Technically, you need not serve anything with them, but I think they look so naked when plated by themselves that I weaken and serve them with mashed sweet potatoes and steamed spinach. Here's how the peppers are made.

Moroccan Lamb Stuffed Peppers...from the kitchen of One Perfect Bite adapted from Sunset Magazine

Ingredients:
4 large bell peppers
1 pound ground lamb
1 cup finely chopped onion
1-1/2 cups cooked white or brown rice
1/2 cup catsup
1/2 cup raisins
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon coarsely cracked black pepper
1/8 teaspoon cayenne pepper
1 large egg
Salt (About 1 teaspoon)
Optional garnish: toasted pine nuts

Directions:
1) Preheat oven to 375 degrees F.
2) Stem peppers. Cut tops from bell peppers. Reserve. Remove ribs and seeds. Finely chop reserved tops. Set aside
3) Brown lamb in large frying pan set over medium heat. Add onion and reserved bell pepper. Cook until onion is limp and becomes translucent. Remove from heat. Discard all but 1 tablespoon drippings. Stir in rice, catsup, raisins, allspice, cumin, cinnamon, black pepper, cayenne pepper and egg. Add salt to taste.
4) Fill peppers with rice mixture. Bake until peppers are soft when pierced with tip of a knife, about 30 to 40 minutes. Garnish with pine nuts if desired. Yield: 4 servings.

You might also enjoy these recipes:
Lamb, Rice and Feta Stuffed Peppers - Farmgirl Gourmet
Quinoa Stuffed Peppers - A Bitchin' Kitchen
Vegetable and Barley Stuffed Peppers - Proud Italian Cook
Stuffed Poblano Peppers - Christine's Cuisine
Tex-Mex Stuffed Peppers - Modern Comfort Food
Red Peppers Stuffed with Orzo and Feta Cheese - One Perfect Bite
Creole Stuffed Peppers - Deep South Dish
Couscous and Feta Stuffed Peppers - Cookography

Southwestern-Style Potatoes Roasted with Peppers and Herbs

From the kitchen of One Perfect Bite...If you like roast potatoes, chances are you'll love this version which has a slightly Southwestern twist. The potatoes are topped with a medley of herbs and absorb additional flavor from three types of fresh peppers that roast along side them. There are a couple of tricks to making this dish work, but I assure you they are simple. To prevent the peppers and onions from releasing juices that would braise, rather than roast, the potatoes, hot becomes the operative word. The oven must be hot and the pan on which the vegetables roast must be hot enough to sizzle when the vegetables are dumped onto it. To assure a hot pan, place it in the oven as it preheats. Spray it with a nonstick vegetable spray or olive oil just before you place vegetables in it. Resist the temptation to oil the pan while it preheats. You'll end up with enough smoke to set off your alarms. This lesson comes from the been there, done that school of life which I've completed with high honors. These potatoes are a wonderful accompaniment to steaks and roasts and can make a plain meal sparkle with flavor. If I can get you to make them, I know they'll become a favorite of yours as well. While I make this with baby Yukon Gold, any small potato, including fingerlings, can be used with similar result. Leftovers can be warmed the following day and served with poached or fried eggs for a quick and easy feast. Here's the recipe for roast potatoes made new again.

Southwestern-Style Potatoes Roasted with Peppers and Herbs...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 to 3 pounds small new potatoes, cut in half lengthwise
1 large red bell pepper, cut in 1/2-inch dice
1 large poblano pepper, cut in 1/2-inch dice
1 large jalapeno pepper, stemmed, seeded and cut in very thin crosswise slices
1 large sweet onion cut into 1/2-inch chunks
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon sweet smoked Spanish paprika (pimenton)
1 heaping teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1/4 cup extra virgin olive oil
1 tablespoon Worcestershire sauce
Juice of 1 large lemon

Directions:
1) Place a large baking sheet into oven. Preheat the oven to 425 degrees F.
2) Place potatoes, red pepper, poblano pepper, jalapeno pepper, sweet onion, basil, thyme, paprika, salt, pepper, olive oil, Worcestershire sauce and lemon juice in a large bowl and toss well to coat all ingredients. Quickly spray hot pan with nonstick spray. Dump potato mixture in a single layer onto pan. Return to oven.
3) Bake, turning mixture every 15 minutes, until potatoes are soft and brown, about 50 minutes. Yield 6 to 8 servings.

You might also enjoy these recipes:
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Mustard Glazed Potatoes - One Perfect Bite
Caramelized Potatoes (Brunede Kartofler )- One Perfect Bite

Christmas Pasta

I know it's happened to you. Folks invited for a drink stretch cocktails into the dinner hour, leaving you to puzzle how a meatloaf will feed ten people. I'm a pro in the "loaves and fishes" department. I might deconstruct the meatloaf and turn it into chili mac, but I'd be even more likely to make a dish we call Christmas pasta. My pantry and refrigerator are stocked with the few staples required to pull this off because unplanned dinner guests are no strangers at our table - especially at Christmas time. The pasta is simple to make and the colors give it a holiday feeling. It's a great addition to a buffet table or covered dish supper. There's only so much that can be said about peppers, peas and cream, so, rather than embroider something so basic, I'll simply say it's delicious and move on. I'm sending my recipe to Mary of Baking Delights who is hosting this week's Presto Pasta Nights a blogging event sponsored by Ruth at Once Upon A Feast. This is a nice recipe to have on file.

Christmas Pasta

Ingredients:
1/4 cup extra virgin olive oil
1 tablespoon garlic, minced
1 large onion, sliced
2 large red bell peppers, julienned
1/4 cup flat leaf parsley, chopped
2 cups half-and-half or light cream
3 large eggs, beaten
1 pound penne pasta
1 to 2 cups frozen petite peas, thawed
1/2 cup chopped fresh basil
1/2 to 1 cup grated Parmesan-Reggiano cheese
Salt and pepper to taste

Directions:
1) Bring 6-quarts of well-salted water to a rolling boil.
2) Heat olive oil in a large skillet set over medium-high heat. Add onions and peppers and saute until tender. Stir in garlic and cook until fragrant, about 1 minute. Remove pan from heat. Stir in parsley. Set aside.
3) Heat half-and-half in a microwave on HIGH power for 1 minute. Whisking constantly, add to eggs. Set aside.
4) Cook pasta in boiling, salted water per package instructions. Drain in a colander. Add pasta, peas and basil to sauteed vegetables. Toss to combine. Add egg-cream mixture and Parmesan cheese. Toss and serve immediately. Yield: 6 to 8 servings.

Penne with Sausage and Peppers

On the day we delivered our youngest to her college dorm I dried my tears and made a promise to myself - I swore I'd never again sit in a moving vehicle with anyone who was under voting age. No more bickering or piercing music. No stray socks or eau de young athlete. Just Bach, van Morrison and me. I was, of course, infirm of purpose and as the grandbabies arrived I reneged. Well, I'm going to try the promise thing again. When the polls close tomorrow, I plan to swear off the telephone. You know how your right hip protrudes more than the left from hefting babies on that side? Well, my neck is beginning to skew right. For better or worse, I'm a political junkie and I've been on the phone - for 10 months now - trying to persuade folks to support my candidate. I am philosophically bound to the professor and while I admire the courage of the warrior I could not vote for him. I shared that and my reasons with all the folks I talked to. The best part of these past ten months has been the people, particularly the young people, I've met. I'm a product of the movements of the sixties; heady, special times when people felt empowered and believed they could change the world. And we did - a little - but the promise of that time was never fully realized and many of us were left with the feeling that our generation had the last of the wine. We were wrong. Something is happening; the air is charged and you can feel the static as the torch is finally passed to those who, hopefully, will finish the work that was left undone and take up that which has yet to be addressed. That whispered Yes We Can has become a roar, so, I'll be on the phone for two more days and because those with whom I share the phone bank have to eat I won't come empty handed. This casserole x 4 will feed the multitudes and make them smile. It's easy, cheap and delicious. Give it a try!

Penne with Sausage and Peppers

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage
1 cup thinly sliced onion
1 large red bell pepper cut in 1/2 x 2-inch strips
1 large yellow bell pepper cut in 1/2 x 2-inch strips
1 large green bell pepper cut in 1/2 x 2-inch strips
3 cloves minced garlic
1 can (15-oz.) Italian stewed tomatoes, pureed
1 teaspoon dried oregano
1 teaspoon dried fennel seed
Salt and pepper to taste
3 tablespoons kosher salt
1 pound penne
About 1 cup pasta water
Chopped parsley or basil

Directions:
1) Heat olive oil in a very large skillet until it shimmers. Add sausage and brown. Remove sausage and cut on the diagonal into 2-inch pieces. Return to skillet. Stir in onion and saute until softened, about 5 minutes. Add red, yellow and green peppers; cook until softened, about 5 minutes. Add garlic and cook for 1 minute longer or until fragrant. Add pureed stewed tomatoes , oregano, and fennel seeds. Bring to a simmer; cook for 15 minutes. Season with salt and pepper to taste. Keep warm.
2) Bring 6 quarts of water to a rolling boil in a large pot. Stir in 3 tablespoons salt and the penne. Cook until tender but firm, about 9 to 11 minutes. Drain the pasta, reserving 1 cup of the cooking water.
3) Add the pasta to the skillet containing the sausage and peppers. Toss to coat penne with sauce. If the pasta appears dry add pasta water, a tablespoon at a time, to create a smooth, clinging sauce. Garnish with chopped parsley or basil. Yield: 4 to 6 servings.

Microwave: Smoked Sausage Casserole

We're expecting frost this weekend so I'm tasked with a final gleaning of bounty for storage or putting by. Until that's done, suppers will be simple and designed to free the stove for canning kettles and associated paraphernalia. I found this recipe, years ago, in the Pittsburgh Post-Gazette and it's perfect for the needs of the day. It's so simple and delicious that it should, also, be shared with others. This is Eastern European fare come to Oregon via Pennsylvania. My husband loves smoked sausage so this dish was a natural for us. If your family loves hearty, well-flavored food you'll want to give this cold weather casserole a try. The baked apples, topped with caramel sauce, were just a tempting afterthought. They, too, were prepared in the microwave. "Nuff said"!

SMOKED SAUSAGE CASSEROLE

Ingredients:
1 red pepper, cut into 1-inch dice
1 yellow pepper, cut into 1-inch dice
1 green pepper, cut into 1-inch dice
1 large onion, halved and cut into 1/2-inch slices
1-1/2 teaspoons minced garlic
1 pound potatoes, peeled and cut into 1/2-inch dice
1 pound smoked turkey sausage, cut into 1/2-inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 cup heavy cream, half-and-half or whole milk
Garnish: chopped fresh parsley or basil

Directions:
1) Combine peppers, onion, garlic, potatoes, sausage, oil and spices in a large microwavable casserole with a lid. Mix well.
2) Cover. Cook on high power for 20 minutes, stirring ingredients every 5 minutes, or until potatoes are cooked through. Stir in cream. Cover and cook another 2 minutes. Spoon into 4 soup bowls. Garnish with parsley and serve. Yield: 4 servings.