I’ve gotten quite a few snowy photos today from my In the Kitchen with David team! While beautiful, I’m glad I’m finding them beautiful from afar!! If you're not much of a winter fan, I hope you can find some time this weekend to think warm thoughts. Maybe hot chocolate is just what the doctor ordered. Or, pretend you’re in a tropical paradise and make margaritas!
I’m turning over today’s blog to Linda, a fellow foodie I met last October at the ITKWD second annual food court! Linda’s a RIOT and her blog, Giggles, Gobbles, & Gulps is filled with some absolutely delicious food and drink recipes that she makes for her husband and two little boys while her two Yorkies scamper under her feet. Many thanks to Linda for sending us one of her favorite recipes to support our “Stuff-It” theme for January. For all of you looking to get back on a healthy eating track this January, this is for you!
We all have our favorite traditional stuffed pepper recipe filled with a combination of ground meat or sausage, rice, and cheese but have you ever tried a vegetarian-based stuffed pepper? The stuffed peppers featured today are not only vegetarian but they also include a not-so-common ingredient, farro.
Farro (pronounced FAHR-oh) is a hearty grain that’s often substituted for pasta or rice. This rustic Italian staple has a nutty flavor similar to brown rice. It’s gluten-free and rich in fiber, magnesium, and vitamins A, B, C, and E. To say that farro is versatile is an understatement. It combines well with beans, vegetables, proteins and can even be served as a hot breakfast cereal.
Even if you are a tried and true carnivore, these Farro and Bean-Stuffed Peppers will leave you satisfied and wanting more.
4 green bell peppers
1 can (15.5 oz) red kidney beans
1 medium onion
1 clove of garlic
1 Tbsp olive oil
1/2 packet of Sazon (Goya) Spanish seasoning
1/4 cup of water
1 box of Tuscan Fields Plain Farro, cooked according to package directions (about 3 cups)
Shredded cheese (Monterrey Jack or Cheddar)
Salt and pepper, to taste
Cilantro (optional garnish)
6 plum tomatoes, halved
1 Tbsp olive oil
1 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 350°F.
Remove the tops, membranes, and seeds from bell peppers.
Reserve tops of peppers and chop enough tops to make 1/3 cup; set aside
Slice the peppers in half to create pepper boats.
In a medium pan, sautée onion, chopped pepper tops, and garlic in olive oil until translucent. Add in beans, spanish seasoning, salt and pepper to taste, and water.
Simmer until liquid has evaporated.
Add cooked farro and bean mixture together in pan and stir.
Spoon into peppers.
Top with shredded cheese.
Place peppers, filled side up into large pan.
Cover and bake in oven for 1 hour or until pepper is soft.
While peppers are cooking, prepare roasted tomatoes.
Slice tomatoes in half, add oil to pan and add tomatoes.
Cook tomatoes over medium to low heat until they soften and break down.
Add garlic powder and salt and pepper to taste. Let simmer over medium heat for five minutes.
To serve, place a large spoonful of roasted tomatoes onto plate and place stuffed pepper on top of roasted tomatoes.
Garnish with cilantro (if desired).
Now onto Sunday’s recipe: an Almond Cream-Stuffed Pastry (Pithiviers) based on the popular French treat. Right now in France—not to mention Belgium, Spain, Portugal, and many other countries around the world—it’s Epiphany, a celebration of the Christmas Season. And, this delicious cake (called Galette des Rois or “King Cake”) is being made and enjoyed. Who are we to ignore such a tasty (and stuffed!) tradition!
Almond Cream-Stuffed Pastry (Pithiviers)
This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).
To prepare the almond cream filling, place the almonds, granulated sugar, and confectioners' sugar in the bowl of a food processor and pulse until the almonds are finely ground. Add the flour, butter, almond extract, and egg and continue processing until the mixture becomes light and creamy. Set aside.
To prepare the egg wash, whisk together the egg and heavy cream in a small bowl until well combined. Set aside.
To prepare the pastry, cut each puff pastry sheet into 2 (9") circles. Place 1 of the circles onto the prepared baking pan. With a spoon, place the almond cream in a mound in the center of the circle, making sure to leave a 2” border of the dough with no filling. Do not spread the cream.
Lightly brush the 2” border of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges by pressing tightly.
Using a sharp knife, cut the edges to create a flower effect on the border. Next, gently run the knife to score the pastry from the center of the mound to the end of the mound in a curved line, every 1/2" around the circumference of the mound. Pierce a 1/2" slit in the center of the pastry, and then refrigerate for 1-1/2 hours before baking.
Preheat the oven to 375°F. Remove the pastry from the refrigerator and brush it heavily with the egg wash to cover the top and sides completely. Bake on the lower rack of the oven for 20 minutes.
Lower the oven temperature to 350°F and bake for another 25 minutes. Let the pastry cool and serve slightly warm.
Now go make a king cake, foodies! That ought to fight some winter blues. Be sure to join the lovely Jane Treacy this Sunday on In the Kitchen with David at Noon ET.
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