Hills Own Recipes

Entries in Peppers (13)

Barcelona's Paella

by Paul Yow (from Barcelona Cooking Class, 2007)

Serves 4 – 6


12 inch paella pan (or you can use a 12 inch skillet)
Fine mesh strainer
Cutting board
Stainless steel bowls
Measuring cups and spoons
2 - 1 gallon size Ziploc bags
Cookie sheet
Latex or vinyl gloves
1 - 8 or 9 inch pie tin
2 medium (2 – 3 quart) sauce pots
Food thermometer


1 1/2 cups basmati rice
6 cups water
4 t. saffron threads
1 cup white wine
6 ounces tomato juice
4 large garlic cloves
1 medium size Spanish or white onion
1/4 cup roasted red bell peppers
1/4 cup frozen peas
1/2 pound Prince Edward Island mussels
12 large (16 – 20 count) raw shrimp
1/4 pound fresh calamari
4 each bone-in chicken legs and thighs
1/4 pound chorizo (Spanish sausage)
or your favorite spicy pork or beef sausage
1 T. Spanish paprika
1/8 teas. cayenne pepper
2 T. red wine vinegar
1 T. lemon juice
4 T. butter
12 T. olive oil
2 1 bay leaf
Salt and pepper

To prepare

The day before -

Cook the rice first. Rinse the rice well by putting it in a fine strainer and running cold water through it for 3 minutes (this will remove excess starch and any powder that was added for shipping – they do this to keep it dry). Crush the saffron threads with your fingers and combine with the _ cup of the white wine in a medium saucepot. Put over a medium heat and bring to a simmer, then cover, shut off heat, and steep for 5 minutes. Add the rinsed rice, 3 cups of the water, 2 T. of the butter, bay leaf and a pinch of salt. Place, uncovered, over high heat and bring to a heavy simmer. Cover pot and reduce heat to low. Allow rice to cook very slowly for 15 minutes, or until all liquid is absorbed. Remove from heat and allow to rest, still covered, for 5 minutes more. Dump the rice out onto the cookie sheet and spread into a thin layer to cool. Stir occasionally to speed up the cooling, then store refrigerated in a Ziploc bag.

Next, marinate the chicken. Wearing gloves while handling chicken, trim any excess fat from the thighs and legs, rinse briefly under cold running water, pat dry with paper towels and put in a Ziploc bag. Peel and thinly slice the garlic cloves and add half of it to the chicken along with 4 T. of the olive oil, the vinegar, lemon juice, cayenne pepper, paprika and a couple of pinches of salt and pepper. Close the bag tightly and turn it over several times so that the chicken is evenly coated with the marinade. Refrigerate.

Make saffron broth (to moisten the dish and tie it all together). Peel and dice the onion. Heat the other sauce pot over medium heat for 3 minutes then add 4 T. olive oil and the onions. Cook, stirring often, for 5 minutes or until onions are clear but not brown. Add the other 2 T. saffron and the white wine. Bring to a simmer, cook for 5 minutes then add the tomato juice and 3 cups of water. Bring back to a simmer, cook 3 minutes more then remove from heat. When cooled to room temperature cover and refrigerate.

The day of -

Peel and devein (cut down the back about 1/8 inch deep and remove the dark ‘vein’) the shrimp, leaving the tail section attached. Rinse and scrub the mussels thoroughly. Rinse the calamari and cut into 1/2 inch pieces. Cut the chorizo at an angle into thin slices.

Preheat your oven to 375 degrees. Spray your baking pan with non-stick spray and place chicken, evenly spaced apart, in pan. Bake for approximately 25 minutes, or until nicely browned and a food thermometer inserted in the thickest part of a thigh reads 140 degrees. Time your cooking so that the chicken will be done around the same time you plan to start the final steps of the Paella. Place your paella pan over a medium heat. Add the remaining olive oil, the other half of the garlic and the chorizo. Stir for 5 minutes to brown the sausage and cook the garlic. Add the shrimp, calamari and a good sprinkle of salt and pepper and cook 3 minutes more. Add the rice and the paella broth, increase the heat to medium high, and bring to a simmer. Add the remaining 2 T. butter, peppers, peas, chicken and mussels. Simmer for 3 minutes and taste the broth to see if it needs salt and add if necessary. Using tongs, arrange the shrimp and mussels attractively on the top of the rice and place in the oven. Bake for 12–14 minutes, or until the liquid is absorbed and the top is lightly browned. Garnish with lemon wedges and serve right away.

Smothered Chicken

5 carmen peppers
25-30 tomatillos
1 white onion
3-4 heirloom tomatoes
3-4 cloves garlic, minced
2-3 teas. salt

6 chicken breasts
1 teas. cumin
1 teas. chili powder
1 cup Monterey Jack, shredded (optional)
salt and pepper

Turn on broiler and preheat grill. Peel paper shell off of tomatilos and rinse off sticky film. Halve the tomatillos and place cut-side down on ungreased cookie sheet. Place under broiler for 5-7 minutes. When cooled, peel off the skin.

Grill carmen peppers until soft, about 5 minutes. Finely chop all ingredients (including tomatillos) and mix together in a bowl.

Toss chicken in olive oil, cumin, chili powder and salt and pepper. Grill until nearly cooked through, marking each side. Place the salsa and cheese on top of the chicken and bake in the center of the oven until the cheese is melted. Serve immediately.

CSA Summer Pizza


3 onions, julienned
2 orange peppers, diced
3 red peppers, sliced
8 yellow tomatoes, roasted, smashed and drained
4 garlic cloves, shaved
14 inch pizza dough (available at the deli)
2 oz. goat cheese
2 TB. butter
olive oil

Preheat oven to 450 degrees.

Toss the peppers, garlic and tomatoes in olive oil and roast for 15 minutes in the oven. Meanwhile caramelize onions with 2 TB. butter. When the roasted vegetables are finished, smash and juice tomato to remove some of the liquid.

Lightly coat pizza dough with olive oil. Spread roasted vegetables and caramelized onion on pizza dough. Top with goat cheese and basil and bake for 12 to 14 minutes. Serve immediately.

Slow Cooker Ratatouille

by cherryblossomtable.blogspot.com

2 small onions, thinly sliced
2 medium eggplants, skin on, diced
2 large green bell peppers, seeded, diced
1 medium red pepper, seeded, diced
6 plum-sized tomatoes, quartered
3 garlic cloves, minced
1/4 teas. red pepper flakes
1 teas. salt
1 6-oz. can tomato paste
large handful fresh parsley, chopped
large handful fresh basil, chopped
salt and pepper to taste

Layer ingredients (tossed with the 1 teas. salt) in your crockpot, in the order listed. Then dot the tomato paste on top, and cover. Cook on high for 3-4 hours.

Remove lid and stir to combine. Add fresh parsley and basil, and adjust seasoning with salt and pepper. Serve hot, room temperature, or straight from the fridge.

Goat Cheese Stuffed Red Peppers

from birminghamfoodgirl.wordpress.com

1 cup fresh bread crumbs
1.5-2 oz goat cheese
2 TB. olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium red peppers (larger red bell peppers will
require about twice the filling)

Preheat oven to 375 degrees.

Slice peppers in half lengthwise. Remove seeds and ribs. Mix the rest of the ingredients in a small bowl. Stuff each pepper not too tightly, but not too loosely.

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.

Roasted Tomatillo Spinach Sauce with Zucchini Linguine

from Joy of Cooking by Irma Rombauer
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.

Tortilla Soup

adapted from Moosewood Restaurant Daily Special 
1 TB. olive oil
1 large onion, diced (about 2 cups)
1 jalapeno, seeded and minced
1 canned chipotle pepper, diced
2 tomatillos, husked, seeded and diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced (about 1 cup)
1 TB. ground coriander
1 TB. ground cumin
1 teas. dried oregano
8 cups chicken stock (or vegetable stock)
1/4 to 1/3 cup fresh lime juice
1 teas. adobo sauce from chipotle jar
1 TB. chopped fresh cilantro, or more to taste
3 cups fresh corn kernels
8 corn torillas (6 inch) cut into 1/2 x 2-inch strips
avocado cubes (optional)
grated Monterey Jack cheese (optional)
Preheat oven to 400 degrees. In a nonreactive soup pot, warm the oil and saute the onioins, jalapenos, chipotle, tomatillos, bell peppers, and zucchini for 5 minutes, stirring frequently, until softened. Add the coriander, cumin and oregano and saute for about 3 more minutes. Stir in the stock, lime juice and adobo sauce and bring to a simmer. Add the cilantro and corn and continue to simmer gently for 10 minutes.
Meanwhile, bake the tortilla strips on an unoiled baking sheet fro 15 to 20 minutes, until crisp. To serve, place the tortilla strips in individual serving bowls and ladle the soup on top. Garnish with avocado cubes and grated cheese, if desired.