Archive for the 'feta cheese' Category

27
Feb
12

chicken/dance.

So, I’m pretty sure I’ve eaten my body weight in chicken these past few weeks. In the days leading up to my abandoning vegetarianism, I was sure I’d take to the gamey and processed meats of which I’d never before experienced. I had vivid dreams of lamb and was openly envious when people spoke of prosciutto, so I couldn’t have foreseen myself clinging to America’s most over-exposed foul. And yet, I’ve clung. Nearly everything I’ve made recently is chicken-centric, such as these great feta-stuffed chicken burgers I found courtesy of Weight Watchers:

Ingredients:

feta stuffed chicken burgers

1 lb chicken breast, ground, raw

1 tbsp Oregano

¼ tsp garlic powder (I used 1 clove of fresh)

7 tbsp feta cheese, crumbled

1 c lettuce (I used spinach)

¾ c peppers, red, roasted and sliced

Begin by heating up the Panini Press and coat it with olive oil cooking spray. Then mix the chicken, feta, garlic and oregano in a large bowl. Divide into four balls and press them into patties. Put them on the grill for about 7-8 minutes on each side. Meanwhile, I preheated the oven to 450 degrees. I chopped a head of cauliflower, drizzled with olive oil, salt and pepper, and roasted those in the oven for about 15 minutes. I removed those and drizzled with lemon juice. I spent about 2 minutes sautéing the spinach in a pan with a little cooking spray, salt and pepper.

This recipe is, like, embarrassingly easy. I’m pretty sure it took me less than 20 minutes to cook, preparation and all. The burgers came out really juicy, and the feta and oregano were the perfect simple flavor combination. New favorite? Methinks so.

feta stuffed chicken burgers topped with spinach and red peppers, alongside roasted cauliflower

As far as the sweaty is concerned, I have been going to a dance class that I just adore. In the past I’d found that dance classes in NYC typically range from the awkward white girl zumba to the wannabe Broadway auditions, and there is very little demand for the working professional who simply wants to rediscover her shoddy childhood technique and learn a fun combo every once in a while (me). Imagine my surprise when I found a single class offered thrice (go with it – I’m trying out my Shakespearian tongue) a week that occurs after work and boasts an encouraging, delightful teacher. I’m thrilled.

The class ends at 8 p.m. on Mondays and Wednesdays, though, a fact which kept me from regularly attending when I originally discovered it a few months back. At the time I thought of the timing as a major drawback, assuming that I’d be eating dinner by 9 p.m. at the earliest and therefore dreading the inevitable 9 hour stretch between lunch and dinner. Luckily, I recently began subscribing to the 5-6 short, light meals a day school of thought, so I’m able to do both things I love. Hallelujah. Moving forward, though, I’ll need to take care to have short preparations when cooking those nights. I found this great recipe for Parmesan chicken with Caesar roasted romaine in Bon Appetit magazine last week, and prepared it Monday in about 20 minutes. Seriously.  I’m beating Rachael Ray at her own game.

Ingredients:

Parmesan chicken and roasted romaine

1 ½ lbs chicken breast cutlets

½ c grated Parmesan and pecorino cheese blend

½ c panko breadcrumbs

3 tbsp extra virgin olive oil

2 tbsp chopped flat leaf parsley

2 garlic cloves, chopped

2 large hearts romaine, halved lengthwise

1 lemon, cut into wedges

Salt and Pepper, to taste

This recipe also called for anchovies, but I can’t seem to let go of that childhood aversion, so I omitted them. You start by reheating the oven to 450 degrees. Line a baking sheet with aluminum foil. Season chicken with salt and pepper, and put them on the baking sheet. Then combine cheese, panko, 2 tbsp oil, parsley, and one garlic clove in a bowl. Season with salt and pepper, and pat the mixture onto the chicken. Place in the oven, and roast for about 10 minutes.

Meanwhile, drizzle romaine with 1 tbsp oil and one chopped garlic clove. Season with salt and pepper, and place in the oven around the now golden chicken. The recipe says to roast for just 5 minutes longer, but I found my salmonella fearing self keeping them in there for at least 10. Remove from oven, and serve with lemon juice squeezed atop the whole plate.

This is one of the best meals I’ve made in recent memory. I was obsessed with what appeared to be a roasted chicken Caesar salad, yet needed no buttermilk dressing, buttery croutons, or any of the other unnecessary fattiness associated with components of the Caesar salad. This meal is a winner. Julius himself would be pleased.

Sadly, I had a few days last week in which I over-chickened. One such time happened last Friday, when I neglected to eat a proper dinner and headed home at about 10:30 p.m. On my way, I bought a chicken salad, which had the unfortunate 3:1 ratio of chicken to greens. I awoke feeling overly full and perplexed, as my late night cravings are usually of the cheese or baked goods families, and rarely constitute so much animal carcass. I found myself craving a little chicken distance after that experience, so I’ve decided to play vegetarian this week.

I made the Seared Tofu with Pine Nuts recipe I also found on Weight Watchers. I altered it a bit, as the original recipe called for Swiss Chard, and Trader Joe’s was without. I subbed a bag of mixed southern greens and some apple cider vinegar:

Parmesan chicken with Caesar roasted romaine

Ingredients:
4 tsp pine nuts

1 tbsp soy sauce

½ tsp black pepper

8 oz tofu, firm, drained and sliced crosswise into ½ inch slices

2 tsp olive oil

2 cloves garlic, minced

1 bag mixed southern greens (collard, mustard and spinach)

¼ c Apple Cider vinegar

Set a large nonstick skillet over medium-high heat. When pan is hot, add pine nuts and sauté until golden, shaking often so they don’t burn, for about 3 minutes. Remove from pan and set aside. Combine soy sauce and pepper on a plate, add tofu and turn to coat.

Heat oil in the same pan over medium-high heat, add tofu and sear until golden, about 2 minutes a side. Remove from pan. Add garlic to the pan and sauté for about 2 minutes. Add the greens and cook for a couple of minutes until they begin to wilt. Add apple cider vinegar and cook for another 30 seconds or so. Serve the greens under the tofu; sprinkle 1 tsp of pine nuts on top. This just may be my most favorite detox dinner ever, and it’s easy on the eyes as well. See below:

Seared tofu over southern greens and pine nuts

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03
Jan
12

whole wheat carbonara & spicy turkey burgers.

Ah, blog! Look at you! It’s been ages! There’s soo much to catch up on. Like, where to begin? Let’s begin with the sweaty side of things. First off, I am fully committed to spin, I’ve found a dance class I just lurve, and I joined a fancy new gym that actually makes me want to partake in Jacob’s Ladder cardio machines and saunas and shit. I just want to go inSANE. Rut, you have officially been beaten. All signs are pointing to 2012 being the most well rounded fitness year yet. No longer will I fall into trendy fitness money sucks or obsessive cardio. It turns out that, despite several attempts at brainwashing, I have not been lacking the secret to fitness or food intake. Not in the least. The key is simply moderation and variety, and I, like, vow not to forget that this year. I’m thisclose to conquering both. Insert evil laugh ‘here.’ Muahaha.

I recently discovered Weight Watchers recipes are kinda fun. They take foods I like and make them less fatty! Now that sounds like something I’d be into. I’ve always been terrified/fascinated of a few meals that are infamous for being incredibly indulgent and defibrillator-compatible. One of those is spaghetti carbonara, which has been on my “sigh, if I had 6 more inches of height, I’d totally eat a bowl of that one day post day-long boot camp sesh and not follow it by 6 straight hours of self loathing” wish list for decades. Imagine my surprise when I found this whole wheat carbonara recipe! Delightful.

Ingredients:

whole wheat carbonara

8 oz uncooked whole-wheat spaghetti
3 slices turkey bacon, cut into 1-inch pieces
1 clove garlic, peeled and smashed
1 large egg, beaten
1 large egg white, beaten
6 tbsp Parmesan cheese, grated
1 c baby spinach
1/2 tsp salt
1/4 tsp pepper

I altered the recipe a little, since the original called for regular bacon and no spinach. I added that in for funsies.

Anyways, you start by cooking the pasta as instructed on the box. Drain and set aside.

Heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet. Add spaghetti to skillet; toss well, add spinach, cook until just wilted. Remove from heat. Add eggs and cheese; toss well to coat. Season to taste, and eat immediately. ‘Twas a good diet version. I may be ready to try the real thing at some point. Of course, I’ll have to wait for a day with ample time to self-loathe afterward.

I’ve also become pretty enamored with the Whole Foods app on my phone. What? I can juggle multiple apps. I made this Tomato Bulgur soup with quinoa a few weeks ago:

tomato quinoa soup

Ingredients:
4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat (I used quinoa)
1 (14-ounce) can no-salt-added diced tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)

In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add quinoa and cook for 30 seconds, stirring constantly. As I said, the recipe calls for bulgur. Nothing against the original star, but I happened to have some unused quinoa just hanging out in my freezer, so that’s why I went with the substitute. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until quinoa is tender. Stir in lemon juice. Garnish with parsley and feta.

Ugh, I LOVE this soup. It has all the Indian and Moroccan spices one could ask for, and I’m a big fan of any soup that you top with lemon juice, parsley and feta. So delicious. I highly recommend this one.

One of my less successful dishes came in the form of spaghetti squash. To be fair, I didn’t follow a recipe and just improvised, but that’s because I was totally sold by some infomercial where a woman makes it due to her easy-chop device and I thought it was about time I tried that, sans device.

Ingredients:

spaghetti squash pasta

1 spaghetti squash
2 tsp olive oil
1 clove garlic, minced
cocktail tomatoes, halved
2 tbsp basil, fresh, chopped
3 tbsp Parmesan, grated

I pre-heated the oven to 350 degrees like a recipe instructed, and cut the squash in half length-wise. I scooped out the seeds and pulp and baked the squash for about an hour. At this point, I was starvles the clown yet it was still tough to the touch. I had eaten more than a socially acceptable amount of Parmesan while waiting for the squash, so I had a “eff this” moment and made do. I cut the squash into fry-like pasta and topped with tomatoes, garlic, basil, olive oil and Parmesan. Don’t judge me. It was decently delicious, actually, because you can’t really go wrong with that combo.

Continuing on my quest of have less-fatty versions of foods I fantasize about, I decided to make turkey burgers tonight. I found this great recipe on Epicurious and made a few adjustments, as per usual. Since it was a holiday (?) today, I was off work and able to make it to Trader Joe’s at the off-peak-ish hour of 2 p.m. Since there was no cranky elderly lady ramming into me with her obscenely full cart, I was able to actually browse. I ended up buying some of my old stand-bys from the earliest days of this here blog! Like, I got my Habanero Lime salsa and this Champagne-Pear Vinagrette I almost proposed to back in ’09! It was magical.

lover from '09

Ingredients:

1 1/4 pounds lean ground turkey
1/2 c Panko bread crumbs
1 cup Habanero Lime salsa
1/2 cup finely chopped shallots
1/4 cup chopped fresh parsley
1 tablespoon Sriracha hot sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
cooking spray

I altered this recipe quite a bit. The original called for cilantro, but I had parsley on hand so I went with that. Also, I added in the bread crumbs to help the burgers stick and eliminated the vegetable oil to save calories. All proved to be nice alterations.

You start by mixing the ground turkey, bread crumbs, salsa, shallots, parsley, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into six round patties. The recipe said 4, but I found this makes 6 quite large patties.

Heat large nonstick skillet over medium-high heat; add cooking spray. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.

I roasted some kale and mushrooms in a 375 degree oven with a couple of cloves of minced garlic, red pepper flakes, salt and pepper. I served this fancy garlic aioli mustard sauce atop the burger and alongside the kale. Delicious. My champagne-pear vinagrette better watch out. It can be replaced. See below:

spicy turkey burger, roasted kale and mushrooms

19
Oct
11

brunch, zumba, roasted root veggies

This carnivorous journey has proven quite interesting. I went from spending three years in meaty fear to fully embracing everything from the gamey lamb to the more mainstream meat trifecta of chicken, turkey, and beef. I then recalled my commitment to health, and so I downsized the red meat in my life and welcomed more lean proteins. Then, out of nowhere, I went all lady-balls-to-the-wall and had my very first duck bun! I’m almost ready to conquer ham, and I’m thinking a croque monsieur is the way to do it.

I’ve accomplished what I intended to do, which is to fully convert to a meat eater, enzymes to break down animal protein and all. I also cared to prove myself a worthy meat adversary, so that socially I prove more desirable as people who knew me as a veggie can get off on my unabashed consumption. And get off they do. You’re welcome, friends.

As a result, I no longer feel as if I have something to prove, meat-wise. And, so, I’ve decided that I prefer cooking mostly vegetarian at home, but I will continue to order meat when I’m out. Well hi there, happy medium. I knew I’d find you somewhere.

I’ve been making an awesome veggie-filled brunch on the weekends, and it’s always some variation of whatever veggies I have on hand and a poached egg. Last week, I made a particularly lovely one:

Ingredients:

veggies and a poached egg

1 egg
splash of white distilled vinegar
1 clove garlic, minced
1/3 eggplant, chopped
2 c broccoli florets, chopped
2 c baby spinach
salt and pepper, to taste
Sriracha, to taste

You start by filling a small saucepan with water, and bring it to a simmer. Add a splash of vinegar, and drop the egg in the water. Cook for 3 minutes, and remove with a slotted spoon to dry on paper towels.

Meanwhile, cook garlic in a nonstick skillet with cooking spray for a couple of minutes. Add broccoli, and cook for about 5 minutes until slightly tender. Add eggplant and more cooking spray, and cook until they begin to brown along with the broccoli. Add spinach, and cook until wilted, another 5 minutes or so. Serve under the egg, and top with Sriracha. It’s been my go-to weekend brunch for nearly a year, and I’ve yet to tire of it.

On the sweaty front, I just discovered zumba. I know I’m a little late to the party (ha! pun intended), but I sure am glad I showed up fashionably late. I find myself enjoying monotonous cardio less and less (running, I’m referring to you), and so it was refreshing to go to a Latin-infused dance class for a change. It’s well documented that I’ve tried nearly every type of exercise know to man, but I will always return to dance. And zumba is, like, really challenging! It’s super fast and complex, and the instructor will not slow down regardless of the class’s comprehension. I’m a lifelong dancer and show-off, so I was made for that.

I came home all Starvles the Clown after my class last night, and I was in the mood for lots of veggies. I decided to make ratatouille, and I found this great recipe courtesy of Weight Watchers.

ratatouille atop tofu shirataki noodles

Ingredients:
¾ lb eggplant, chopped
1 tsp salt
1 tbsp olive oil
2 medium zucchini, chopped
1 medium red pepper, chopped
1 c portabella mushrooms, sliced (my addition)
1 medium onion, chopped
2 cloves garlic, minced
¼ c water
14 ½ oz canned diced tomatoes2 tbsp basil
¼ tsp black pepper
4 tsp Parmesan (my addition)

You start by putting the eggplant in a colander in the sink, and covering it in3/4 tsp salt. Let stand 20 minutes, and then rinse under cold water and pat dry with paper towels.

Heat oil in a large pan over medium-high heat, and add the eggplant, zucchini, bell pepper, onion, mushrooms and garlic. Cook one minute, and stir. Add water, reduce heat, and simmer, covered for 5 minutes. Stir in tomatoes, basil, pepper, and remaining ¼ tsp salt. Simmer, uncovered, for about 25 minutes.

I sometimes watch Hungry Girl, and she constantly raves about Tofu Shirataki noodles. They are cheap, a good pasta substitute, and just 40 calories a bag, so I had to give them a try.

You start by draining and rinsing the noodles, and then microwave them for one minute. Pat them dry, because they are far too moist to consume at first. I added salt and pepper to the then dry noodles, and served them underneath the ratatouille. It was just about the healthiest thing I ever did make, and it was really tasty. Totes making it again.

Last week, I made this incredible Roasted Root Jumble that I stole from the adorbs Aarti Sequeira:

Aarti Party

Ingredients:

2 teaspoons ground cumin
1 1/2 tablespoons ground coriander (I used cinnamon)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/2-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds1/2 cup feta cheese, crumbled
3/4 lb butternut squash, chopped (my addition)
cooked polenta, sliced (my addition)

The original recipe didn’t call for butternut squash, but I added it in for funsies. You start by pre-heating the oven to 375 degrees. Whisk together the oil, cumin and cinnamon in a bowl, and then add ½ tsp of salt and a fair amount of black pepper. Lay the vegetables on a baking sheet covered in aluminum foil and cover them in the oil. Toss to coat. Bake for 30 minutes, then add feta and bake for 15 minutes more.

Meanwhile, I cut the polenta into slices and pan fried in a skillet over medium-high heat. I cooked until they blackened a bit, and then served them underneath the jumble. I don’t want to overstate this, but it was the most delicious thing I’ve ever consumed, save for a blackened salmon taco I had in Austin once. The roasted lemon is incredible, and I was able to quash my desire to add hot sauce by squeezing lots of flavor out of the lemons. That, in itself, is a massive accomplishment since I am a Sriracha obsessive. See below:

roasted root jumble with feta

25
Apr
11

grilled ratatouille, seared tuna, lentil Israeli salad, stuffed peppers.

It’s happened again. I’ve allowed so much time to lapse between posts that I’m no longer confident with all the spice I’ve been eating and the sweat I’ve been doing. And I’ve been consuming massive amounts of spice and sweating TONS, my friends. Remember that Physique 57 I spoke of not too long ago? I’m now in the intermediate class and going about four times a week. I’m also severely limiting carbs from my repertoire, cutting out processed anything, and moving towards a more protein-focused regimen. If that’s not progress, then I’m not sure what is? Aside from in-flight wifi. No one can deny the absurdity/brilliance of that. Remember when we had to fly without facebook? Shudder.

I could try and condense a month’s worth of meals into one post, but I choose to feature only the most colorful of what’s been sustaining me. I made this great Grilled Ratatouille Salad with Feta that I found on Epicurious. It came about when I was thinking of making ratatouille, and then instantly self voting against it due to the pasta.

grilled ratatouille salad

Ingredients:

1 12-14 oz. eggplant, cut into 1/2 inch rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into strips
1 medium onion, cut into 1/2 inch thick rounds
2 tbsp fresh basil, slivered
2 tbsp garlic flavored olive oil (I used garlic mixed with olive oil)
3 tsp balsamic vinegar
2/3 c feta cheese
salt and pepper, to taste

This recipe is meant to be made on the barbecue, but I have neither a workable outdoor space (hello, bustling Avenue A? Don’t mind the charcoal) nor a barbecue (nevermind, Avenue A. Go on about your day), so I used my version of the indoor grill with my Panini Press. That thing is a sweatandspicy legend, right? It’s been along for this more than two year ride, and it still has shotgun.

Anyways, you start by drizzling the vegetables with olive oil, and then sprinkle with salt and pepper. Since I made my olive oil garlic-infused, I started by mincing 2-3 cloves of garlic and letting them soak in the oil while the Panini Press heated up and I chopped all the vegetables. Grill for about 10-15 minutes, or until the veggies look all blackened and delicious, and then remove from grill. Drizzle with vinegar, sprinkle cheese and basil, and eat. It was ridiculously easy, delicious, and colorful. Winner.

Next, I made a Seared Tuna with Green Onion-Wasabi Sauce, also courtesy of Epi. Trader Joe’s is always good for $4 frozen Ahi tuna steaks, so it was actually a pretty cheap meal, too.

Seared Tuna with Green Onion Wasabi Sauce

Ingredients:

1/2 c of water
3 tbsp wasabi powder (I used crushed peas)
1/3 c soy sauce
3 tbsp peanut oil
1 tbsp dry sherry (I used sherry vinegar)
1.5 tsp sesame oil
1.5 tsp minced fresh ginger
4 green onions, thinly sliced
4 6-oz ahi tuna steaks (I used two)
1 cucumber, peeled, seeded and thinly sliced into matchstick-sized strips

You start by whisking water with the wasabi powder, which I made by putting a handful of wasabi peas into a plastic bag and taking a hammer to them on the floor. Such a good stress reliever, and it made the perfect crunchy consistency. Then, whisk in soy sauce, 2 tbsp peanut oil, Sherry, sesame oil and ginger. Stir in onions, and set aside.

Sprinkle tuna with salt and pepper, heat skillet with 1 tbsp peanut oil over high heat, and sear tuna for about 3 minutes a side. Spoon cucumber on a plate, top with tuna, and spoon sauce on top. The recipe called for radish sprouts also, but Trader Joe’s had nothing of the sort, so I left them out. I served alongside sugar-snap peas, and it was so delicious. Highly recommended, if only for the fact that I got to hammer wasabi peas. Delightful.

I was getting relatively close to introducing meat back into my diet, but I had a temporary setback with some unwilling bacon grease consumption and a subsequent bout of food poisoning. It wasn’t pretty, and so I’ve decided to steer clear of meat and limit even the pescetarian side of me for a bit. It really was jarring when I went an entire day in which I consumed just one slice of toast (ah, so sorry Passover!) and about a 1/2 cup of yogurt. A little breaksie is necessary.

While I was midway between my cardio routine (30-45 minutes of a combo of interval treadmill running, elliptical or the bike) and my Physique-ing, I invented and devoured this little salad earlier today:

lentil "Israeli" salad

Ingredients:

1/2 c yellow lentils
1/4 c grape tomatoes, sliced
1 mini-cucumber, sliced
1 c arugula
1/8 c feta, crumbled
2 tsp olive oil
2 tsp balsamic vinegar
salt and pepper, to taste
dash of cumin

I was inspired when I dug some long-forgotten lentils from my freezer immediately after the cardio side of my workout. I had been craving this chopped Israeli salad I get from this place, but I’m conserving the slight remainder of my monies for my sister’s visit this coming weekend. Armed with a bag of newly bought groceries, I decided to make my own take on the salad with lentils rather than chickpeas.

I started by boiling one cup of lentils in 2 1/2 cups of water, and then simmering for 5-10 minutes. I then chopped the tomatoes and cucumbers, and laid them atop my bed of arugula. Once the lentils were done, I drained in my handy Giada colander (shameless plug for my girl) and added about half to the top of the salad. I seasoned with cumin, salt and pepper, and then topped the whole salad with the feta, olive oil and vinegar. Easy and delicious, just like I like it.

After my salad, I headed to Phyqisue for some more body sculpting. I’ve been spending an inordinate amount of time in those studios doing moves like the one you see below, and it’s all in the hopes that I’ll get somewhere near Kelly Ripa-ripped. I mean, that’s the goal. It’s her preferred workout and they taunt you with press pieces all over the place that she swears by it. Any day now, I guess.

Staying with the whole originality thing, I made my own version of a stuffed bell pepper for dinner.

Physique

Ingredients:

3 large green bell peppers
1 c black eyed peas, pre-cooked
2 ears of corn, grilled and sliced off the cob
1/2 c grape tomatoes, sliced in half
1/2 red onion, chopped
1/2 c feta, 3/4 mixed in and 1/4 on top
salt and pepper, to taste
dash of cayenne pepper
lemon juice from 1/2 lemon, to finish
1/4 c dried cranberries to top (not pictured)

First, I pre-heated my oven to 350 degrees. I started by cutting the tops off the peppers and gutting the insides, removing the ribs and seeds. I par-boiled the peppers in water for about 5 minutes, and then I removed them to drain with their “business ends” in the air.

Meanwhile, I spent about 15 minutes grilling the corn on all sides with my Panini Press. Once that was done, I stood an ear up on a bowl and sliced the kernels right off. I learned that little trick from Rachael Ray, and it really does make it to where no kernels fly across the kitchen. Easy clean-up, my friends. I’m a fan.

I combined the onions, tomatoes, peas, corn and feta in a bowl. I mixed those ingredients together, and then added the salt, pepper, and cayenne. I filled each pepper with the mixture, and then topped with more feta. I put them on an aluminum foil covered baking sheet and popped them in the oven for 30 minutes. I removed, cut one in half, and served with a squeeze of lemon juice for added flavoring. About midway through, I realized some dried cranberries would be a welcome addition to the party, so I added those as well. They know how to get the party started. Anyways, they were really good and pretty, in a Georgia O’Keefe kind of way:

stuffed bell pepper with black eyed peas, onions, tomatoes, corn and feta




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