Blistered Shishito Peppers with Ginger Soy Sauce
Makes 4 servings
Ingredients
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5 oz shishito peppers
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1 Tbsp soy sauce
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1 knob ginger
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½ tsp honey (optional)
Instructions
Peel and grate the ginger. You will need about ½ tsp of grated ginger (for 4 servings).
Combine the soy sauce, ginger, and honey (optional) in a medium bowl and whisk them all together. Set aside.
Make a small slit in each pepper. This will allow the steam to escape and prevent them from exploding. Heat a large frying pan on medium-high heat. When it’s hot, add the shishito peppers and let them brown without disturbing them. Once the bottom side is nicely charred, flip over the peppers and roast until the other side is blistered and charred.
Transfer the blistered shishito peppers from the pan directly to the bowl with the ginger soy sauce. Coat them well with the sauce. Serve warm or at room temperature.
Recipe from Just One Cookbook
Slow Cooker Stuffed Cabbage
Makes 6 servings
Ingredients
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1 large head green cabbage, cored
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1 pound lean ground beef
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1 cup chopped onion
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1 cup cooked brown rice
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1 large egg
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6 cloves garlic, minced, divided
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2 ¾ teaspoons Italian seasoning, divided
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1 teaspoon salt, divided
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½ teaspoon ground pepper
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1 (28 ounce) can no-salt-added crushed tomatoes
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1 (15 ounce) can petite-diced tomatoes
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¼ teaspoon crushed red pepper
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½ teaspoon sugar (Optional)
Instructions
Bring a large pot of water to a boil. Add cabbage and boil until the leaves have softened a bit, 2 to 3 minutes. Transfer the cabbage to a plate or shallow bowl. Let cool slightly. When cool enough to handle, gently pull 12 leaves from the cabbage head. Chop the remaining cabbage (you should have about 1 cup).
Transfer the chopped cabbage to a large bowl. Add beef, onion, rice, egg, 3 cloves minced garlic, 1 1/4 teaspoons Italian seasoning, 1/2 teaspoon salt and pepper. With clean hands, mix until just combined. Arrange 1 cabbage leaf on a work surface. Cut out the thickest part of the stem in the center, keeping the leaf intact. Place a generous 1/3 cup beef mixture in the center. Fold both sides over the filling and roll up. Repeat with the remaining leaves and filling.
Stir crushed tomatoes, diced tomatoes, the remaining 3 cloves minced garlic, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, crushed red pepper and sugar (if using) together in a medium bowl.
Spread 1 cup sauce over the bottom of a 6- to 8-quart slow cooker. Line the bottom with cabbage rolls, seam-side down. Pour half of the remaining sauce over the rolls. Place the remaining rolls on top and pour the rest of the sauce over them. Cover and cook on High for 4 hours or Low for 8 hours.
Recipe from Eating Well
Sweet Potato Skins
Makes 8 servings
Ingredients
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6 medium sweet potatoes (about 2 1/2 pounds)
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3 tablespoon extra-virgin olive oil
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1 cup shredded part-skim mozzarella
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2 tablespoons grated Parmesan
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2 scallions, thinly sliced
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1/2 cup salsa verde
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1/2 avocado, pitted and cut into small pieces
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1 cup black bean chips, crushed
Instructions
Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely.
Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
Recipe from Food Network