Tag: bell pepper

Summer Fajita Bowls

Posted on by Claire

summer fajita bowls

When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo.

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Crispy Tilapia with Spicy Thai Basil Sauce

Posted on by Claire

crispy tilapia with spicy thai basil sauce

Usually when I go out to eat, I love sharing. It makes the meal delightfully communal and also means that I get to try a variety of different dishes. But every once in a while, I encounter a dish so spectacularly tasty that I need to have it all to myself. The crispy tilapia with spicy basil sauce at my neighborhood Thai restaurant, Beau Thai, is one such dish. When it first showed up on their rotating specials, my boyfriend and I thought we’d give it a try. We were amazed by the perfectly cooked fish, crunchy fried crust, and fragrant and flavorful sauce.

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Korean Cold Noodles and Vegetables

Posted on by Claire

korean cold noodles and vegetables

I haven’t even finished posting recipes for food I cooked during the last heatwave, and DC is already in the grip of a new one. Yesterday, it reached 100 degrees for the sixth time this year, and we may very well have the seventh time today. This, after only having five 100-degree days in 2011 and four in 2010 – and 17 total in the entirety of 1993 to 2009. Weather, like food, is something I feel passionately nerdy about. And they go all so well together. Even in this time of air conditioning, I find myself gravitating towards weather-appropriate recipes.

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Roasted Vegetable Quinoa Salad

Posted on by Claire

roasted vegetable quinoa salad

This quinoa salad feels just perfect for summer so long as you can brave turning your oven on (although the vegetables can also be grilled). Not only does it take advantage of the overflowing summer vegetables, but it’s delicious served at room temperature or cold, so it makes for a refreshing side or meal on a steamy summer day. You can use whatever herbs you have around (either basil and mint, both so notoriously prolific, would work here, and I used a combination of thyme and oregano), and feel free to add a little goat cheese, feta, or parmesan, too. Easily adaptable and full of flavor, this is a versatile recipe that’s definitely worth having up your sleeve.

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Roasted Pepper and Refried Bean Soup

Posted on by Claire

roasted pepper and refried bean soup

Some days, I feel like I cook so many soups that I should just rename this blog to “Sel et Soupe.” But there’s good reason for my love of soups – they’re quick, easily adaptable, healthy, and delicious. Maybe I’m inspired by my mom, who first started feeling confident in her cooking when she discovered soups. Whatever the reason, here is another soup recipe. I was feeling a little playful and wanted to do a take on refried beans, so I cooked down pinto beans and pink beans (feel free to use just one or the other) and roasted a few bell peppers to add in as well.

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Ratatouille

Posted on by Claire

ratatouille

It feels like we are positively barreling into summer. I love watching the gardens in my neighborhood steadily grow, plants spreading out and reaching high. Of course, my focus is always on the food, and I can’t help but smile as I start to see the tangled squash vines (not in my garden, unfortunately, as I can’t bring myself to plant them again after watching them take over and then subsequently die by root disease before producing a couple years ago) and the small fruits forming behind the wilting flowers on tomato and pepper plants. In anticipation of the most prolific summer days, when the produce is cheap and overflowing, here is a great simple ratatouille recipe to make the most of some of those delicious vegetables.

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3-2-1 Stir Fry

Posted on by Claire

3-2-1 stir fry

So you’ve probably heard that pound cake was thus named because it was once made from a pound of butter, a pound of flour, and a pound of sugar? Similarly, Cantonese 3-2-1 sauce is a recipe in a name. Only, unlike pound cake, this is a recipe I use regularly. Three parts soy sauce, two parts oyster sauce, and one part sesame oil yield this amazing basic sauce, full of umami and perfect for stir fries. I’ve mentioned my obsession with umami on here before, right? Officially recognized as one of our basic tastes (the others being sweet, sour, salty, and bitter) just 27 years ago, it’s that rich hearty flavor that makes steak, mushrooms, tomatoes, and cheese so addictive.

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Roasted Chickpea Fajitas

Posted on by Claire

roasted chickpea fajitas

I’ve long loved roasting vegetables, but it’s only recently that I discovered how tasty roasted chickpeas can be. By coating them in spices and roasting, you can easily turn these healthy beans into your new favorite snack. Here, chickpeas are flavored with chili powder and cumin to form the perfect base for vegetarian fajitas. In case you can’t tell from my photo, my favorite part of fajitas is loading them down with toppings. I piled cilantro, lime wedges, salsa, sour cream, cheddar cheese, and diced avocado on mine, but these would even be good without extra toppings. I haven’t tried roasting beans other than chickpeas yet, but I can’t see any reason why this wouldn’t be equally delicious using black or pinto beans.

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Ginger Shiitake Salmon

Posted on by Claire

ginger shiitake salmon

Growing up, I never liked salmon. Coming from a kid who loved lima beans and chicken liver, this probably seems really strange, and I can’t say exactly why I had bad associations with this classic fish. Perhaps I’d had it overcooked or under-seasoned, but whatever the reason for my previous dislike, I’ve since changed my mind. Salmon is a delicious and easy to prepare fish, and this particular method is no exception. The salmon is sprinkled with coriander (which seemed strange to me at first, but I quickly realized the lemony notes are the perfect pairing) and then broiled before being topped with a glaze including bell pepper, mushroom, ginger, and honey.

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Roasted Pepper and Mushroom Paprikash

Posted on by Claire

roasted pepper and mushroom paprikash

Paprikash is a Hungarian stew, usually made with chicken, where the spicing comes entirely from paprika. As a paprika lover, this stew is naturally a favorite of mine. I’ve made a more traditional version using chicken before, but was recently inspired to try out this vegetarian version. The sweetness of roasted peppers and earthiness of cremini mushrooms is a great match with the paprika (I think I’m going to start adding both to my chicken paprikash!), and I tossed in some lentils to make it a little heartier.

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