Cooking Class: The Basics Part 2

Roasted Red Peppers
There are so many applications for roasted red peppers; as a topping on a pizza or sandwich, in pasta and soups, dips and spreads. Roasted red peppers are both delicious and a versatile ingredient. You can easily buy bottled roasted red peppers, but for the best flavor, and the lowest cost you can easily roast your own peppers. In this entry I will show you how to roast the pepper, and also include some great recipes. This technique used for roasting can be used on any pepper or chili. Step 1. Remove any sticker from the skin of the whole pepper. Rinse and pat dry. Begin to roast the pepper by placing the entire pepper directly to a flame. In these pictures I demonstrate the technique using a gas stove top but you can also use a kitchen torch, the broiler setting on your oven, a gas grill, or for the bold chef, a blow torch.

Step 2. Continue to hold the pepper to the flame, and turn every minute or so until entire pepper is charred and black.
Step 3. Place the pepper in a zip top bag and allow it to steam for 5-10 minutes. Remove the pepper from the bag and wipe and/or peel off skin.
Step 4. Cut open pepper, discard stem and seed pod.
Step 5. Chop peppers to desired shape and they are now ready to be used in any recipe that calls for roasted red peppers.

Salami, Red Pepper and Goat Cheese Pizza http://saucyplate.com/Recipes/436.aspx
Turkey Pesto Panini http://saucyplate.com/Recipes/105.aspx

Search for more recipes at SaucyPlate.com

I have a recipe, now what can I do ahead of time?

If you hate coming home and scrambling to get dinner together when you are tired and just want something easy to make, here are some ideas for do-ahead prep-work on our Tamale Pie recipe.
1) Chop up the bell pepper and onion the day you go the store. Keep refrigerated in an airtight container for 1-4 days
2) Brown pork and chorizo, remove from the pan and keep refrigerated in an airtight container for 1-2 days
3) Cook the bottom layer (broth and corn meal) pour into the dish and refrigerate overnight
4) Buy pre-shredded cheese.

Tamale Pie
http://www.saucyplate.com/Recipes/352.aspx

Ingredients

1 1/2	cup yellow corn meal
3	cup chicken broth
1	tsp salt
1/4	tsp pepper
1 1/2	lb ground beef or ground turkey
1/2	lb chorizo sausage
1	cup green bell pepper , diced
1	cup onion , diced
1	can tomato sauce (8 oz)
1	tbsp chili powder
1	tbsp cumin
	salt and pepper (to taste)
2	can whole green chilies 7 oz can (about 10 chilies)
1	cup Monterrey jack cheese (shredded)

Directions

Preheat oven to 400 degrees F.
Grease a 9x13 inch glass baking dish.
Bring broth, 1 tsp salt and 1/4 tsp pepper to a boil in a large sauce pan. Using a whisk, slowly stir in corn meal. Cook and stir over low heat until mixture begins to thicken. Pour mixture into prepared pan.
Cut whole green chilies in half (so they lay flat) and layer over corn meal mixture.
Heat a large saute pan over medium high heat. Brown pork and chorizo.
In a separate pan, saute bell pepper and onion in a little oil until onions are translucent and peppers are soft. Add to meat mixture. Add tomato sauce, diced green chilies, chili powder, cumin and salt and pepper to taste. Stir to combine.
Layer meat filling over whole green chilies. Top with shredded cheese. Bake for 15-20 minutes until cheese is melted and lightly golden browned.

Check out our Tamale Pie Meal idea http://saucyplate.com/Meals/193.aspx

"I just don't have time to cook"

"I just don't have time to cook". I hear this statement all the time. People often ask me how I manage to make homemade meals (sometimes simple and sometimes gourmet) when I work and I am home with my kids at the same time. Often my answer has been, "I don't know I just make time for it". While this answer is true, I realized it is not very helpful, and not the full story. The keys to getting a meal on the table that doesn’t involve the pizza delivery man are planning and organization.
1. I plan all my meals for the week ahead of time. I get everything I need and then I make whichever of those meals sound the best on that day. SaucePlate.com is a huge help because I can quickly pick my meals and get all the ingredients on my shopping list so I never have to go back to the store at the last minute.
2. The day before I take any food out of the freezer that needs to be thawed for my dinner the next night.
3. The day of, I look at my recipes and think about what I can do ahead of time. For those of you who are not home during the day, these are things that could be done the night before. Prep work such as; cutting up veggies, cooking pasta, browning meat, making a sauce, can all be done ahead of time. The amazing thing is when you break a recipe into smaller parts you can get a lot done in a couple 15 minutes sessions.

If you follow these simple tips you will find that when you are down to that half hour before meals when you, and the people you are feeding, are tired and hungry you can quickly throw together a great meal!

700 Calories in a Margarita!

When I first read the Forbes.com article about The Ten Most Fattening Cocktails I nearly fell off my barstool (figuratively speaking). I am a fan of the American favorite and my mom's margaritas are one of my favorite summertime treats. My mom and I said to each other, "can this be possible? I am not thrilled that I could be drinking 700 calories without even knowing it!" So I did a little research and found that the 700 calorie margarita recipe has almost 4 1/2 ounces of hard liquor in it! Well that is about 400 calories right there.

So I decided to lighten up the Margarita recipe, and make it a little more healthy. My Kiwi Mint Margarita is perfect for St. Paddy's Day celebrations (it's green) it has only 1 ounce of tequila per serving, and it is under 200 calories; about the same as a beer. So this way you can have a guiltless margarita, and remember the parade too!

Kiwi Mint Margarita

This drink is packed with fresh fruit, fresh green mint, and it has a lower alcohol content than the average restaurant margarita, without sacrificing flavor.

Prep Time : 10 minutes Cook Time : 0 minutes Serves 4

Ingredients

4	oz frozen limeade concentrate
4	kiwis - skin removed
1/2	cup fresh mint leaves
4	oz tequila
3	cup ice

Directions

Combine all ingredients in a blender and blend until smooth.

Dreaming of Spring

Right around March every year I begin to dream about spring and summer produce. All the heavy stews, roasts and soups that sounded so delicious a few months ago are now the norm and I am ready to delve into new flavors and techniques. The problem is; while I am ready for the produce, its not nearly ready for me! I live in Colorado where we are still in the depths of winter: avocados are flat, kiwis are sour and berries barely exist. So what to do?

This is the time of year when I am saved by Asian Flavors. Sharp ginger, crisp bok choy, sweet and sour sauces. Asian inspired dished are a great transition from winter to summer. Lots of crisp tender vegetables that are available year round help you lighten up the winter fare. Here are some great recipes that I hope will help you make the transition.

Ginger Shrimp and Rice Noodle Soup http://saucyplate.com/Recipes/410.aspx

Soy Lime Pork Loin Meal http://saucyplate.com/Meals/96.aspx

Asian Sugar Snap Pea and Radish Salad http://saucyplate.com/Recipes/362.aspx

This Valentines Day, take care of your heart!

1. A heart Healthy Meal: http://saucyplate.com/Meals/232.aspx
Foil Baked Dijon Salmon with Tomatoes & Tarragon, Steamed Broccoli, and Almond Shallot Orzo

2. A Heart Warming Meal: Spanish Pork and Peppers with Saffron Rice

3. A Romantic Dinner for the Special Heart in your Life from the Culinary School of the Rockies:
Indulgent Steak Dinner http://saucyplate.com/Meals/84.aspx
* New York Strip Steak with Shallot Mayonaise http://saucyplate.com/Recipes/123.aspx
* Asparagus Sauteed with Garlic http://saucyplate.com/Recipes/72.aspx
* Potatoes Baked in Cream and Gratineed with Gruyere http://saucyplate.com/Recipes/111.aspx
* Flourless Chocolate Cake http://saucyplate.com/Recipes/125.aspx

Get your vegetables!

Did you know that 1 serving of baby carrots provides 234% of your daily requirement for vitamin A, but only 30 calories!

I love vegetables. For me, a meal never feels complete without a nice veg side or salad. They are litterally packed with vitamins, antioxidants and flavor! Sometimes it is hard to incorporate vegetables into your meal because it seems like one more thing you have to cook. At SaucyPlate.com we have always felt that balanced meals are the key to healthy eating, so I have created meals for all kinds of palates that incorporate easy vegetables, such as the frozen kind, all the way up to fancy vegetable sides and salads. Check out some of my favorite veg recipes and meals:

Grilled Bruschetta http://saucyplate.com/Recipes/151.aspx

Asian Sugar Snap Pea and Radish Salad http://saucyplate.com/Recipes/362.aspx

Grilled Veggie and Goat Cheese Sandwich, Soup and Salad http://saucyplate.com/Meals/121.aspx