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stuffed peppers
Feb. 6th, 2013 08:09 pmTonight's dinner was stuffed peppers, in consultation with this southernfood.about.comrecipe and the 13th edition of the Fannie Farmer Cookbook. The goal was mainly to use the last of a jar of pasta sauce.
I was attempting to follow the Townsend-Vickery match during much of the prep and cooking, so it was a good thing that the ingredients involved did not require precision. (Ironically, it's also one of the few times I can remember the amount of filling being just right for the shells -- I usually make too much -- with just enough room for the tomato sauce.)
What actually happened:
* Earlier in the afternoon, I'd cooked several cups of barley in the rice cooker.
* I cut the tops off of two green peppers and minced the edible parts of the tops.
* I set a pot of water to boil. I immersed the cleaned-out bells in the water for about two minutes, then covered it and turned the heat down to simmer. Officially, I should have taken them out after five minutes, but what with the tennis, I left them in a while longer.
* Sautéed the minced tops with half a minced onion and half a package of ground beef. (My cast iron pan was well greased, so I didn't add any oil.)
* Poured maybe 1/4 cup of what the BYM calls "that weird Worcestshire sauce" into a bowl. (It's a Taiwanese brand -- Wan Ja Shan -- and tastes weaker than the ones we're used to. I'd meant to splash in only a tablespoon or so, but since it isn't very Worcestshirey, I didn't bother pouring any out.) Mixed it with one large egg.
* Ladled in about half of the beef-veg mixture (putting the rest in the fridge). Mixed in a couple of cups of the barley (putting the rest in the fridge). Spooned it all into the peppers. Put the peppers in the still-greasy cast iron pan and spooned tomato sauce on top.
* Preheated the oven to 325 F (convection) and set the timer for 40 minutes.
* Turned off oven when the timer beeped. Left the peppers in and continued watching tennis. Was just about to put them away when the BYM got home.
The BYM's comments: "Tasty. ...I like barley. ...It's like crunching on little frog eyeballs only not really crunchy." :-)
I was attempting to follow the Townsend-Vickery match during much of the prep and cooking, so it was a good thing that the ingredients involved did not require precision. (Ironically, it's also one of the few times I can remember the amount of filling being just right for the shells -- I usually make too much -- with just enough room for the tomato sauce.)
What actually happened:
* Earlier in the afternoon, I'd cooked several cups of barley in the rice cooker.
* I cut the tops off of two green peppers and minced the edible parts of the tops.
* I set a pot of water to boil. I immersed the cleaned-out bells in the water for about two minutes, then covered it and turned the heat down to simmer. Officially, I should have taken them out after five minutes, but what with the tennis, I left them in a while longer.
* Sautéed the minced tops with half a minced onion and half a package of ground beef. (My cast iron pan was well greased, so I didn't add any oil.)
* Poured maybe 1/4 cup of what the BYM calls "that weird Worcestshire sauce" into a bowl. (It's a Taiwanese brand -- Wan Ja Shan -- and tastes weaker than the ones we're used to. I'd meant to splash in only a tablespoon or so, but since it isn't very Worcestshirey, I didn't bother pouring any out.) Mixed it with one large egg.
* Ladled in about half of the beef-veg mixture (putting the rest in the fridge). Mixed in a couple of cups of the barley (putting the rest in the fridge). Spooned it all into the peppers. Put the peppers in the still-greasy cast iron pan and spooned tomato sauce on top.
* Preheated the oven to 325 F (convection) and set the timer for 40 minutes.
* Turned off oven when the timer beeped. Left the peppers in and continued watching tennis. Was just about to put them away when the BYM got home.
The BYM's comments: "Tasty. ...I like barley. ...It's like crunching on little frog eyeballs only not really crunchy." :-)
