Stuffed bell peppers

Preparation time: 15 minutes

Cooking time: 40 minutes

We have a little veggie pot pie left over, but not quite enough for two. So we are stretching our meal with stuffed bell peppers. Serendipitously, we had exactly two peppers in the fridge 🙂

You need: Two bell peppers, 1/2 cup crumbled feta cheese, 2 green (spring) onions, 1/4 cup finely chopped cilantro, to taste: salt, red chili powder, balsamic vinegar, olive oil

How to: Heat the oven to 350F. Put everything except the bell peppers in a bowl and mix well.

Cut the tops off the peppers and clean the insides of seeds and fiber.

Remove the stem from the tops and chop the pepper that remains (from the top) very small. Add it to the feta mix and stir in.

Fill the peppers will the filling and bake for 30-40 minutes.

Tip: Put the peppers in a muffin pan when you bake them, so they don’t fall down.


Aloo-shimla mirch sabzi (Potato-bell pepper vegetable)


We ate this last night and I have to say, it was damn good. This is an experiment that worked. Mostly, I think, because it only marginally varied from tried-and-true aloo-shimla mirch sabzi.

You need: 2 medium-sized potatoes, diced; 2 medium-sized bell peppers (capsicums), diced; 2-3 curry leaves; 2 dried red chili; 1 tsp jeera (cumin seed); 1/2 tsp each of turmeric, red chili powder, and ground coriander; 1/2 tsp poppy seeds; 1/2 tsp urad dal; 1/2 a small onion, finely chopped; salt to taste; 3 tbsps oil

How to: Heat the oil in a stockpot. Add (in this order): cumin seeds, dried red chili, curry leaves, urad dal, turmeric, red chili powder, coriander powder. Stir. Add onion and let it cook for less than a minute. Add the potatoes and salt. Add the poppy seeds. Stir well. Give it the occasional stir and let it cook for 2-3 minutes. Add the peppers, sprinkle a little water over the top, stir well, and cover. Open now and again and give it a stir. Cook till the potatoes are done to your satisfaction.

Edit: Okay, I know most people might not have poppy seeds (khus-khus?) in their kitchen, and it’s really optional. But if you have them, they add a wonderful and subtle flavor.

Spaghetti, braised garlic, and bread

Dinner tonight celebrates the end of spring cleaning, and an apartment that is clean, if not entirely neat. There’s two graduate students in the house. We have a lot of paper, and the OH’s filing system involves pile sorts on the floor.
But we’re clean and neat-ish now, so we spent a little time over dinner and didn’t give in to the Ramen demon (who is a good friend and visits frequently).

Spaghetti sauce for vegetarians (and vegans):
I’m not a big fan of thick gooey spaghetti sauces, or cheesy ones, so I like this sauce a lot. It’s light, spicy, and full of flavorful vegetables.

Ingredients: One large onion, a few cloves of garlic (as much as you like), tomatoes (at least one large one), crushed red pepper, one large bell pepper (use green or yellow for added color), salt to taste, lots of Italian seasoning, one bay leaf, two dried red chilies, oil, preferably olive.

How to: Chop the onions, tomatoes, bell pepper, and garlic as small as you are willing to make the effort to go.
Heat some oil in a pan. Add the bay leaf and dried red chilies. Wait a couple minutes, give them a quick stir, and add the onions. Stir and cook till golden but not brown. Add the pepper. Cook, stir now and again, till you smell the peppers. Cook about four more minutes, then add the garlic and tomatoes. Add the crushed red peppers (as much as you can stand). Add the Italian seasoning. You could use fresh herbs, and if you can get them, I highly recommend it. Much better flavor.
(Put your pasta on to boil now, follow instructions on the packet).

Add salt, stir everything, add some water if needed, and let it all simmer at least ten minutes, half an hour if you can. Keep checking to make sure it’s not burning. If it’s getting too dry, add some water. I tend to have it slightly liquidy, but you can let it dry a bit, if you like.

Drain the pasta, add the sauce, and you’re good to go. I don’t like cheese on my pasta, but that’s your call.

Braised garlic
I got this recipe from the NYT; here’s the link. What I did was to reduce the amount of garlic, since there are only two of us eating.

My version is small-scale. Heat some olive oil (about 1/4 cup or less), add about 20 cloves of peeled garlic, keep the heat on medium-to-low, let the garlic sizzle, sprinkle salt over it, keep turning, take off the heat when browned and tender. Store in the fridge, oil and all. Be careful not to let it burn when you are cooking it. Looks good, doesn’t it? We like to mush it up a bit and eat it over bread. Speaking of which, the OH has baked another one of his marvelous loaves tonight, so dinner is quite a feast. Spaghetti, braised garlic, and fresh-baked sourdough bread.


What was it about a jug of wine, a loaf of bread,
and someone who can bake the best damn bread in the world?