Tag Archives: roasted peppers

Indian-Inspired Pork Stir-Fry (serves 6)

So many times my dishes are born from a single spice or herb and everything else will follow. In this case it was the bag of ground coriander that was calling my name, which I  answered by making this pretty darn great pork stir-fry. One thing is for sure, pork tenderloin is a handy item to have in your fridge. It cooks super fast and it loves a good marinade.

Indian-Inspired pork stir-fry

Indian-Inspired pork stir-fry

Also adding some chopped roasted Anaheim peppers to the plain fluffy rice was a great way to highlight their lovely smoky heat, and the rice looked so pretty dotted with green flecks of color.


Roasted Anaheim peppers

This dish comes together faster than you think so don’t be put off by the list of ingredients. Perhaps you could put pork tenderloin and coriander on your shopping list this weekend!


You will need:

basmati rice for 6 (cook rice according to rice cooker or package instructions and keep warm)

2 Anaheim peppers

4 tbs extra-virgin olive oil

2 lbs pork tenderloin, thinly sliced, (which is about 2 loins)

1 1/2 tbs soy sauce

1 1/2 tbs mirin

2 tsp sesame oil

1/4 tsp ground white pepper

1 tsp cumin seeds

1 1/2 tbs ground coriander

2 medium onions, peeled & cut into 8 wedges

3 garlic cloves, sliced

4 cups chopped spinach

1/2 cup chicken or veggie stock (OR 1/2 bouillon cube & 1/2 cup water)

sea-salt & black pepper to taste


*cook rice according to instructions and keep warm & when peppers are roasted (method below), add to rice*

basmati rice with roasted anaheim peppers

Basmati rice with roasted Anaheim peppers

1 – Roast Anaheim peppers: Put your oven rack a few inches from the grill (I’m guessing the second rack) and put the peppers on a baking tray and place under the hot grill. Check every few minutes and turn peppers as they blacken.


Roast Anaheim peppers

2 – Remove peppers and place in a brown paper bag (I use the bags I get when I buy a bottle of wine) and close. Leave for about 15 to 20 minutes undisturbed. Remove from bag and peel off the skin, remove the stem and seeds. Do not rinse with water or you will lose flavor and texture. Dice peppers (& add to warm rice)

3 – Mix together in a large bowl (one that can hold the sliced raw pork) 3 tbs of extra-virgin oil with the soy, mirin, sesame oil, cumin, white pepper, and coriander.

mix spices adn oils for marinade

Mix spices and oils for marinade

4 – Add the sliced pork and mix together until everything is well coated (I use my hands for the job). Set aside for at least 15 minutes (or can be done up to a day ahead and stored in the fridge).

marinate pork in spice blend

Marinate pork in spice blend

5 – Put large saute pan on medium heat and add a tbs of olive oil. When it has warmed, add the onion wedges and garlic slices. Cook, stirring often for about 8 minutes., (onions will soften and start to brown in spots, while still retaining a crunch)

saute onions & garlic

Saute onions & garlic

6 – Turn heat up to high and add the pork. Cook for 10 minutes, stirring occasionally. Add the stock (or water and bouillon) and cook for another 3 or 4 minutes. Turn off heat.

add pork, then liquid

Add pork, then liquid

7 – Add the spinach and mix gently. Place lid on pan and let the spinach wilt slightly for 5 minutes (you want the spinach to still have a raw “feel”)

mx in spinach

Mix in spinach

Serve immediately in warm shallow bowls with a scoop of rice and pass the hot sauce (we love sriracha!)

Roasted Peppers Simmered in Cream, (Rajas) Serves 6 as an appetizer

Yes, I know, more talk about peppers. This time however, it was purely accidental , in that I was not desperately trying to find new ways to use up my cut-and-come-again crop in the backyard!

Lucky I had these to satisfy my longing to try out a new recipe!

What happened was, this weekend, myself and my man Dave were in New York City, and met up with 2 very special friends whom we had not seen in many, many years. My one friend Ellen, is a chef, and lived and worked as a chef in the city for years before high-tailing it to a sunnier location for an easier life. So, going out to dinner can be a bit of a challenge, as her standards are high when it comes to food (lucky us!).

We were in luck the other night and found an amazing Mexican restaurant. When we got there the place was completely packed and buzzing with excitement. We got a table after only a short wait and from that moment on, all I remember is food, friends and bliss.

Ellen ordered all sorts of tidbits for us to taste, and we got to sample at least 6 different dishes. Myself and Ellen fell in love with the roasted pepper dish. She told me it was roasted poblano peppers cooked in cream and topped with a mild white cheese – wow, I was impressed that 3 ingredients could pack such a punch?

Roasted Peppers Simmered in Cream (Rajas)

I found out that roasted pepper strips in Mexican kitchens refer to Raja, which literally means “strips”, so I figured that is officially what we ate (I didn’t really look at the menu, it was dark and Ellen was in charge)

When I left the glamour of the city for the Crappy Kitchen, I wished for those creamy peppers. Peppers simmered in cream…….how hard could that be to replicate?

I had tons of peppers (no  poblano, but I did have cayenne peppers which would satisfy the heat element,  along with a colorful assortment of regular sweet peppers), and so gave the dish a try.

I am so brilliant, because it turned out amazing. I now have a new dish under my belt, which means, so do you! We had it with some sort of sweetened chip, but I think corn chips are just as good. I am also going to try it on a nice piece of toast for breakfast!


You will need: 4 sweet peppers (mixture of red, yellow, green & orange), 3 fresh cayenne peppers, (OR, 2 sweet peppers & 3 poblano), 1 small red onion, small dice, 1/4 cup & 2 tbs extra-virgin olive oil, 1 cup heavy cream, 1/2 tsp sea-salt, 3/4 cup mild cheese (I used a double cream mild white cheddar), corn chips.

Preheat oven 450*

1 – Put peppers on baking tray and rub with 2 tbs of the olive oil. Place in preheated oven and cook for about 40 minutes, turning every 15. Remove and place in heavy brown paper or plastic bag and seal for 15 to 20 minutes. When cool enough to handle, take out, remove the seeds, and peel the skin. Slice thinly into long strips and slice the cayenne peppers.

roast the peppers

roast the cayenne peppers too

2 – While peppers are roasting  saute the onions for 10 minutes on medium heat in the remainder of the oil (1/4 cup).  Add the sliced peppers to the pan, then the cream and salt.

slice the peppers

3 – Bring to a boil and simmer for about 3 minutes. Turn off heat and add the cheese. Give everything a stir until the cheese has melted into the cream.

Add cream and boil

Serve topped with more cheese and tortilla chips (or toast). I am also thinking it would be good with eggs and a flour tortilla.

Lovely rajas

Roasted Long Green Peppers Stuffed with Sausage, Served with Savory Rice (serves 4)

Last night I still had a surplus of lovely long green peppers given to me by my friend Tom, and, I was determined not to let them wither away in the fridge. My goal was to cook all 8 of them for dinner, so, the most logical thing to me was to leave them whole, stuff them with something and give each person two for dinner!

Roasted Long Green Peppers Stuffed with Sausage, served with Savory Rice

So, that is exactly what I did. I also happened to have 1 lb of sausage that was already seasoned with apple and onion, so I did not have to do anything but bung them into the blanched peppers. I had a lone long red pepper and a Vidalia onion so I simply sautéed them on the pan in some olive oil and mixed in some cooked perfume-y basmati rice. The whole dish was simple and extremely scarfable!


For Sausage; You will Need: 1 lb flavored sausage, removed from casing (OR, 1 lb sweet or hot Italian sausage, or some other flavored sausage such as garlic, hot peppers…etc), 8 long skinny green peppers, (Anaheim peppers), or, 4 regular green peppers, 3 tbs extra-virgin olive oil

For the rice dish; you will Need: 2 1/2 cups rice for stove-top method, or, 3 cups rice using rice measure cup for rice-cooker method. Cook rice according to instructions. * NOTE – when cooking basmati rice I always find I get better results if I throughly rinse the rice with lots of cold water before I cook it. 1 long red pepper,( or 1 small red pepper, diced),  chopped, 1 medium Vidalia onion, 1/2 tsp sea-salt, freshly ground black pepper, 1/2 tsp ground cumin, 1/2 cup chicken broth, 3 tbs extra-virgin olive oil.

Preheat oven 350*

1 – Put the rice on.

2 – Cut the tops off of the peppers and remove the seeds and veins as best you can. Put a big pot of water on to boil. When it is boiling, add the peppers and cover. Cook for 4 minutes. Drain into a colander and set peppers on your counter top to cool.

clean peppers and blanch

3 – When cool enough to handle, gently stuff each pepper with sausage meat. Press in firmly until full. Lay peppers on a baking tray and pour the olive oil over everything. Rub in the oil with your hands.

Stuff with sausage meat and place on baking tray

4 – Place in preheat oven for around 45 minutes, but start checking after 40 minutes. (if you are cooking with regular green peppers, they may need up to an hour). They are cooked when a knife goes through a pepper easily. *While peppers are in oven, go to step 5.

Roast for 45 minutes @ 350*

5 – While the peppers are in the oven put a saute pan on medium/low heat and add the oil. Add the onions and peppers and cook for about 10 minutes. Add the seasonings and the 1/2 cup of chicken broth. Bring to a boil, then turn off heat.

6 – When rice is cooked, add to pan and stir everything together. Taste for further seasoning.

Lovely savory rice to go with the peppers

Serve stuffed peppers on a bed of fragrant rice. If the skin on the peppers is very papery, pull it off before eating. It comes away very easily. I found I didn’t mind the skin, but my daughter liked it better skinless.

This was a very delicious meal!