Monthly Archives: July 2015

Roasted Red Peppers with Garlicky Breadcrumbs

DSC_6016I’ve been thinking lately about what constitutes a good day.  After coming home from work, my husband and I will typically ask each other the common question.  I usually know, for the most part, how my day went by the time I get home.  But the other day, I found myself hesitating with my response:  “It was…hm.  I think it was good?  Yeah, I guess it was good.”  I realized that I rarely truly check in with myself when I reflect on my day – did I have a good day because good things happened, or did I have a good day because shitty things happened, as they do, but I handled them well?  I have found I need to remind myself that, although I can’t control what happens throughout any given day, I can decide how I am going to respond to things, and what meaning I will assign to behaviors, actions, and words.
DSC_5998I had dinner with an old friend from graduate school last week, and he told me about an old flame who reentered his life in a very dramatic way recently.  After he told me the story, he said, “I wonder why this happened now, and what this means.”  I don’t remember if I said this to my friend, but I used to be someone who believed that everything  happens for a reason.  I don’t believe that anymore.  I think things happen outside of us, completely randomly, and we have to decide how we are going to respond.  I think how we respond conveys our values.  And that is the human struggle – learning to navigate the good and the bad things that happen in life.
DSC_6002I love roasted red peppers, and I will often times pair them with tangy goat cheese.  I wanted to change it up, so I found this recipe that paired them with garlic bread crumbs.  You can definitely add goat cheese (or any other cheese) to the mix here, but it’s not necessary.  It’s a nice side dish, or eat a larger serving as a main dish.
DSC_6003Roasted Red Peppers with Garlicky Breadcrumbs
Adapted from Food & Wine

8 red bell peppers (3 1/2 lbs.)
3 oz. day-old country bread, crusts cut off and bread cubed
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
Sea salt and pepper

1.  Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes.
2.  Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.
3.  Meanwhile, in a food processor, pulse the bread until it is finely chopped.  Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups.
4.  In a large nonstick skillet, heat 2 tablespoons of the olive oil.  Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.  Transfer the breadcrumbs to a paper towel-lined plate and season with salt.  Wipe out the skillet.
5.  Peel and seed the peppers, then cut them into 1/2-inch strips.  Heat the remaining 2 tablespoons of olive oil in the skillet.  Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes.  Season with salt and pepper.
6.  Transfer the peppers to a large bowl or platter.  Serve the breadcrumb topping on the side, for sprinkling.

Kung Pao Brussels Sprouts

DSC_5826I’m pretty sure I’ve mentioned before how I used to despise brussels sprouts when I was a kid.  My mom would simply boil them and serve them to us, as though they were supposed to be edible.  Since then, I have come to love brussels sprouts.  In fact, they are one of my top 5 favorite veggies of all time.   I love their bitter earthiness, and they are so versatile – you can pair them with sweet, sour, spicy, umami, whichever flavor profile you want!  They won’t let you down.  One of my 2015 goals was to make more Asian dishes, because, well, why not, really.  I came across this recipe in a recent Bon Appétit issue, and ripped it out immediately to add to my recipe folder.   Taking a look at my folder reminded me that I need to post on this blog more frequently, lest I want to end up being a recipe hoarder and die by having a box of recipes fall on my head.

This recipe is for all of the brussels sprouts lovers out there, as well as the Asian food lovers.  Enjoy!

DSC_5822

DSC_5828

Kung Pao Brussels Sprouts
Adapted from Bon Appétit

2 lb. brussels sprouts, halved
5 Tbsp. vegetable oil, divided
Sea salt, freshly ground pepper
1 Tbsp. cornstarch
3 garlic cloves, finely chopped
2 Tbsp. finely chopped, peeled ginger
2 Tbsp. hot chili paste
6 dried chiles de árbol, lightly crushed
1/2 cup soy sauce
3 Tbsp. sugar
2 tsp. unseasoned rice vinegar
1/3 cup unsalted, roasted peanuts

1.  Preheat oven to 425 F degrees.  Toss brussels sprouts and 4 Tbsp. oil on a rimmed baking sheet; season with salt and pepper.
2.  Roast, tossing once, until softened (but not soft) and browned, 20-25 minutes.  Set aside.
3.  Meanwhile, mix cornstarch and 1 Tbsp. water in a small bowl until smooth.
4.  Heat remaining 1 Tbsp. oil in a medium saucepan over medium-high.  Add garlic and ginger and cook, stirring often, until garlic is golden brown, about 2 minutes.
5.  Add chili paste and cook, stirring, until darkened, about 2 minutes.  Add chiles, soy sauce, sugar, vinegar, and 1/2 cup water and bring to a boil; stir in cornstarch slurry.
6.  Simmer, stirring, until sauce coats spoon, about 2 minutes.  Let cool slightly.  Toss brussels sprouts with sauce and serve topped with peanuts.