Cooking at Home: Eggplant Stuffed Bell Pepper

Dinner is served!

Dinner is served!

Continuing with the cooking journey I started late last month, I had every intention of picking a new recipe to try sometime in March. But, I already had a fridge full of new groceries and I wasn’t too keen on having to pick up specific ingredients from the store, so I decided to forgo any form of instruction and I opted to do my own thing.

Really feeling the need to detox (I use this word lightly), my kitchen was stocked with eggplant, asparagus, zucchini, grape tomatoes, sweet bell peppers, tomatoes on the vine, avocados and salad mix. When it comes down to it, I’m all about keeping things simple, and when food is involved, I’ve learned that less is often better. As I wrapped my head around the items I had at my disposal, I realized that I should try making stuffed peppers. It’s something that always looks so tasty, healthy and relatively easy, so I figured it would be a piece of cake.

I decided that my basic ingredients would include one large bell pepper (I went with an orange one, so it was sweeter), eggplant, tomatoes on the vine, jalapeno cheese, Uncle Ben’s Bistro Express quinoa & brown rice with garlic flavour – I will often cut corners by going this route to save myself time – and a bit of garlic olive oil.

I’d say this took about 15 minutes to prep and about 25 to 30 minutes baking in the oven at 200 C (392 F). The cheese had melted through giving the stuffed pepper some kick, the eggplant had softened to a nice texture without becoming a squishy mess, the diced tomatoes added acidity, and the quinoa & brown rice with the garlic flavour made it a satisfyingly savoury dish.

Here’s the recipe:

Eggplant Stuffed Bell Pepper
1 Serving
15 min. prep
25 to 30 min. cooking time

1 large bell pepper (any colour)
1/3 of an eggplant
1 small tomato on the vine
1/2 package of Uncle Ben’s Bistro Express or bowl of rice
8 small slices of jalapeno cheese
1 tbsp Garlic olive oil

1) Cover a pan with tin foil and set aside.
2) Preheat your oven to 200 C.
3) Wash your pepper. Slice the top off and scoop out the seeds.
4) Take your eggplant and cut into half inch cubes.
5) Dice your tomato.
6) Warm the package of Uncle Ben’s in the microwave.
7) In a bowl, mix the cubes of eggplant and diced tomato together. Stir in a tablespoon of olive oil until the veggies are coated.
8) Add a portion of the rice to the bowl. Mix well.
9) Put your pepper on the pan and start filling it with layers of cheese and veggie/rice mixture. Alternate between the two until the pepper is full.
10) Once the oven is ready, place the pan on the middle rack.
11) Let cook for 25 to 30 minutes.

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This is an excellent recipe when you’re cooking for just yourself. Or, easily modify the portions and you’ll find that you can serve this to your guests next time they drop by for dinner. Enjoy!

Learning to Be a Better Home Cook

All of my ingredients for panna cotta gathered on the counter.

All of my ingredients for panna cotta gathered on the counter.

A couple of years ago, inspired by a friend who cooks and talks about food like he’s a chef, as well as by the meals I’ve eaten at restaurants in Edmonton and during my travels, and from watching the more popular than ever Food Network, I decided that I want to better my own culinary skills. Cooking is a science and an art. A beautifully presented dish can bring joy to the eye, but you also need to know what can work together to create something pleasing to the palate.

I had every intention at the beginning of 2014 to learn a new recipe once a week (or perhaps every two or three) – actually take the time to make a delicious and balanced meal. But, now, more than 12 months later, that hadn’t really happened. However, after having enjoyed a year’s worth of amazing lunches and dinners at eateries across the city, I’m now feeling a little more motivated to go ahead with my initial idea. I want to be able to make myself, my family and my friends dishes that are as good as those at all the fine establishments I’ve had the opportunity to dine at.

Up until now I’ve been winging it and, don’t get me wrong, I’m not terrible in the kitchen. Everything I’ve ever cooked has been edible and even quite tasty, but I’d like to add variety by building on what I already know because I want what I put into my mouth to be healthy and nothing other than delectable.

But, where do I begin? My biggest dilemma is that I never have a fully stocked pantry of food or ingredients just lying around waiting to be molded into some spectacular meal. So, I have to be really proactive about planning ahead. I also think I have to slowly work my way towards dishes that require a little more technique.

My plan is to scour the cookbooks I’ve amassed and the Internet for what, I hope, will be a yearlong experiment. If I am able to keep up with it, I’ll do my best to chronicle the more successful attempts here on my blog.

And, should set recipes not work for me, I’ve told my parents that they can go the way of Chopped (or Chopped Canada) and bring me random baskets of various ingredients and I’ll take up the challenge of preparing them a meal that is fit for consumption. So, wish me luck!

In the meantime, I have dipped my toes in by learning how to make one of my favourite desserts. In no way does this recipe really help me add to my repertoire of main dishes, yet it is a handy one to have in my back pocket should I need to whip a little treat up with short notice.

Panna cotta is a traditional Italian “cooked cream” dessert. I typically order it at restaurants when I want something that is subtly sweet and feels relatively light. The ingredients and cooking method have changed over time, but, regardless, it’s a classic that is surprisingly simple to make. It can also be garnished a number of ways to bring in different flavours. Making this, you’ll feel like a proper dessert chef in no time!

Vanilla Panna Cotta*
6 servings
10 min. prep
6 hr. cooking time

7 g (1 pkg) unflavoured gelatin
1 1/2 cup milk (2% suggested)
1 cup half and half cream
1/4 cup granulated sugar
1 tbsp vanilla extract
Fruit or cinnamon to garnish

1) Grease six 1/2 cup ramekins and set aside.

2) Pour milk into a small saucepan. Sprinkle the entire package of gelatin into the milk. Let stand for 1 minute.

3) Heat the milk and gelatin mixture on medium, making sure to stir until the gelatin is completely dissolved.

4) Add the cream, sugar and vanilla extract to the pan. Keep on medium heat so it remains hot, but not boiling (be very careful about this!). Stir occasionally until smooth.

5) Pour the liquid into the six ramekins. Let cool, then cover and chill for at least 6 hours or overnight.

6) Once set, you can slide the panna cotta out of the ramekin and serve in a bowl or on a plate. You can also opt to serve it in the ramekin. Top with fruit, honey or a sprinkle of cinnamon.

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*Modified from Cook iPad app contributor Reizel Ayeras’s recipe.