I think people are scared of getting in the kitchen and experimenting because something might not "taste good", might be "too hard" to make or they have no idea what they are doing. BUT how are you ever going to discover foods and dishes you love unless you roll up your selves and jump in!
If you have to start simple, find recipes that have no more that 5-10 ingredients and work from there until you get more confident and what to start tackling larger recipes. Don't start with Thanksgiving dinner and a dozen sides, you may tear out all of your hair and throw the turkey out a window!
The Food Network and Allrecipes.com have excellent videos on how to's for beginner to expert level recipes. So what do you want to eat tonight right? Find a recipe and get in that kitchen!
From my experiments in the kitchen I have found in cooking that there are only a few things that can really kill a dish:
- Too much salt
- Burning it to a crisp
- AND by far one of the most important tip I can give you test and try your food. Let me say that again TEST AND TRY YOUR FOOD!
- For instance, if you are making a stuffing for stuffed peppers, like I am doing tonight, make the mixture you are going to stuff the peppers with. Then make a small burger patty about 1 inch in diameter and pan fry it and try it. That whole saying "the proof is in the pudding" well that is exactly what you are doing you are testing your seasoning levels and the texture of what you are making.
- There are many other things that can kill a dish and for now these will do. THERE are many MORE things that can make a dish amazing that's what I am going to focus!
On Sunday's I am usually relaxing and then thinking about what I can make for dinner since I have the time and what my lunch will be for the next couple of days. Today I looked in my fridge and saw ground turkey, peppers and cilantro so immediately I thought, Stuffed Peppers! My stuffed peppers are a total experiment because honestly I have never made stuffed peppers but you know what that's not stopping me! My peppers are gonna be awesome and here is what is going into them:
Aaron's Ground Turkey Stuffed Peppers!
Stuffed Peppers:
2 lbs ground turkey (you could also use ground chicken if you have that or grind up some chicken in a food processor)
3 Cloves Garlic Minced
1/2 C Onion Minced
6 Bell Peppers in Orange, Red and Yellow
1/4 toasted Pine Nuts
Zest and Juice of 1 Lime
1/2 C chopped cilantro
1 Cup Golden Raisins
1 T Cumin
1 T Paprika
1 T Garlic Powder
1 T Onion Powder
1 C bread crumbs soaked in milk until absorbed
1 Egg
1 1/2 C Shredded Cotija or Pepper Jack cheese (optional except the 1/2 C to top the peppers with)
3 Cups Quinoa cooked (1 cup uncooked) If Quinoa is not available in your area three cups cooked brown rice is decent substitution but if Quinoa is available make sure to use it.
1 1/2 C Water
3 T EVOO
Salt and Pepper to taste (I use about 2 T of salt or 3 big pinches and 3-4 table cracked black pepper, I love pepper!)
First cut the peppers in half leaving the stem intact on one side. Leaving the stem is nice for presentation. Then seed and remove the membrane with a paring knife. Take the half of a yellow and red pepper that does not have the stem, coat in EVOO place on a sheet pan skin side down and put in an oven at 450 Degrees for 15 minutes flip and roast for another 10 minutes. Remove from over, place roasted peppers on a cutting board and let cool for a few minutes. Then chop peppers into slightly smaller than dime size pieces.
While the peppers roast start cooking your Quinoa. Put 1 C Quinoa and 1 1/2 C Water in a small pot with a lid. Bring to a simmer and cook for 15 minutes stirring at least once in the cooking process. Then remove from heat and let sit for 5 minutes.
Side note: I substitute chicken stock in most cases for half of the water when I cook Quinoa or any rice.
When peppers are done change oven to 375 Degrees
Then take all of the other ingredients (except the halved peppers and 1/2 C of the cheese) including the roasted chopped peppers and cooked Quinoa and mix in a medium to large mixing bowl until well incorporated.
Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole dish or small baking dish and roast 30-35 minutes rotate dish 180 degrees half way through, until crispy at the edges and cooked through.
Sauce:
3 C Chunky Salsa warmed - I love to make my own salsa but if you are in a pinch for time Pace Chunky works great here
3 Roasted Clove of Garlic
1 Roasted orange pepper
3 T Sour Cream (optional)
Place all of these ingredients in a blender and puree until smooth.
Serve the peppers hot with sauce drizzled over top and in a puddle underneath the peppers. Top with a little shredded Cotija cheese end enjoy!
This meal is a perfect example of something healthy and easy to put together any day of the week! And it's great for lunch the next day!
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