Tag Archives: green pepper

It’s Wonderful

Vegetable Fideua


When I saw that /52weeksofcooking was heading to Spain for their weekly challenge, I knew I would have a hard time picking one recipe.  I toyed with the idea of making a vegetarian paella, but in the end decided to go with that similar yet slightly less well know (at least to me) dish known as Fideua.  Many sites refer to this as “pasta paella” instead of rice, which made the Italian in me very happy.  As with paella, this is normally not a vegetarian friendly dish but it is one that can be converted over rather easily!  I decided to use chickpeas as the protein, along with a variety of mushrooms, but soy chorizo or tofurkey would also work.

Vegetable Fideoa

Serves 4-5


1/2 lb thin pasta, broken in to 2 inch pieces

2 tbsp olive oil

1 white onion, diced

3 cloves garlic, diced

1 green pepper, diced

1 tsp thyme

1 tsp rosemary

1 tsp oregano

1 lb wild mushrooms, sliced thin

1 bay leaf

1/4 tsp smoked paprika

14.5 oz can italian style diced tomatoes

2 cups vegetable stock

1 cup water

2 cups pre-soaked chickpeas


  1. Preheat oven to broil setting. Lay the pasta flat on an edged cookie sheet or roasting pan. Cook under broiler until pasta is slightly brown, set aside and turn off the oven.
  2. Heat the olive oil in a large saute pan or wok over medium heat. Add the garlic and onion, cooking for 5 minutes and then add the pepper. Cook for an additional 5 minutes before adding the thyme, rosemary, and oregano. Cook for one minute, stirring constantly.
  3. Add the mushrooms and cook for 7 minutes, then add the precooked pasta along with the bay leaf, paprika, tomatoes, vegetable stock, and water. Bring to a quick boil and then turn heat to medium low and allow to simmer for 20 minutes, stirring once at the halfway point.
  4. Serve and enjoy!

 This dish requires a bit of attention at first, but once the pasta is added there is plenty of time to enjoy some wine – or let the dogs out!  I enjoyed mine naked while Joey topped his with some fresh Parmesan cheese

Hear Me Roar

Black Bean and Mushroom Casserole

Black Bean and Mushroom Casserole

Time for September’s edition of the Secret Recipe Club!  This month I was assigned Mellissa’s awesome A Fit and Spicy Life blog, which was total perfection.   We are BIG fans of spice over here, and always trying to be good decisions when it comes to what we eat.  I found so many delicious recipes on her blog, including an incredible sounding summer chili, a very cheerful salad, and a new way to make a veggie friendly pasta sauce.  In the end I sent all my choices over to my better half who selected Mellissa’s twist on a Mexican Casserole.  I’ve done a few Mexican Lasagna/Casserole dishes but never one that included mushrooms so I was all on board for this dish!  I had tons of fresh peppers in my garden so I decided to toss a few of them in as well.

Hear Me Roar

Serves: Serves 5-6


2 teaspoons extra virgin olive oil

1 cup onion, diced

1 lb mushrooms, quartered

2 garlic gloves, minced

1 jalapeno, diced

1 green pepper, diced

1/4 tsp cayenne pepper

2 1/2 cups black beans, pre-soaked and drained

8 corn tortillas, halved

2 cups salsa, I used homemade salsa verde

4 ounces shredded Monterey Jack cheese


  1. Preheat oven to 400.
  2. Heat olive oil over medium heat in a large skillet, add garlic, onions, and mushrooms and cook for 7 minutes. Add he peppers along with the cayenne and cook for an additional 2 minutes before adding the black beans. Stir to combine and cook for a final 2 minutes.
  3. Place 5 tortilla halves in a 2 quart baking dish, top with half the mushroom mixture, 1/2 cup salsa, and cheese. Add another layer of tortillas, mushrooms, salsa and cheese. Top with remaining tortilla halves, salsa and cheese. Cover, bake for 15 minutes. Remove cover and bake for an additional 10 minutes, or until cheese is brown and bubbling.
  4. Serve and enjoy!

Make sure to check out all of Mellissa’s delicious recipes, including her version of this simple dish.  It came together to quickly, and can easily be adapted by switching up the salsa or beans used in the dish.   I’m also sending this to /52weeksofcooking for their pepper entry, for while peppers aren’t front and center in this dish they certainly added a strong pop!

Many Licks

Paneer Curry

Paneer Onion Curry

The past few weekends Joe and I have been taking advantage of the awesome weather and getting out of town and just enjoying life.  While I love every moment of this it means that most Thursdays I’m trying to figure out how to use up as many leftovers as possible in order to avoid coming home to a science experiment gone wrong.  The other week we were left with paneer, peppers, onions, tomatoes, and a bit of rice.  Normally this combination has me going to my wok for a stir fry but I wanted to try something different and see if I could make a dry curry.  I searched the web to see what spices would work best and found tons of recipes for Paneer Do Pyaza which is essentially a paneer and onion curry featuring tomatoes.  While I didn’t have enough tomatoes or onion to recreate any of the dishes I found I did have enough total vegetables and so I set off to my kitchen.  Since everything was pre-chopped from the earlier meals this dinner came together in record time – from the time I turned the burner on to when we were sitting down to eat maybe 20 minutes past most of which was waiting for the spices to wake up and the paneer to brown.

Many Licks


1 tbsp vegetable oil

1/2 tsp cumin seed

1/4 tsp tumeric

1/4 tsp cayenne pepper

1/2 tsp chili powder

3 cloves garlic

1/4 inch piece of ginger, shredded

8 oz paneer, cubed

1 onion, diced

1/2 cup diced green pepper

1/2 cup diced tomatoes

1/4 cup water or vegetable stock


  1. Heat the oil in a large pan over medium heat, add the cumin, tumeric, cayanne, and chili powders. Cook, stirring frequently, for 60 seconds before adding the garlic and ginger. Cook for an additional 3-5 minutes.
  2. Add the paneer and cook 5 minutes on each side until starts to brown, add the remaining vegetables and cook for 3 minutes before adding the water/vegetable stock. Bring to a quick boil, then cover and simmer for 10 minutes.
  3. Serve over rice and enjoy!

There are few things as amazing as a quick and easy dinner – one of which is a quick and easy dinner that also tastes out of this world!  If I had more time, and wasn’t trying to get things out of my fridge, I would have made some fresh naan to go with this yummy curry.

Listen To

Vegetable Stuffed Chapathi

Vegetable Stuffed Chapathi

Greetings and welcome to the June installment of Secret Recipe Club!  I can’t believe it’s already June – this year is just flying by filled with all sorts of delicious treats and fabulous adventures.  This month I was assigned Veenas Veg Nation marking the first time I’ve been partnered with another vegetarian cooking blog!  She has so many incredibly delicious Indian specialties, I think I wound up with seven on my final list of recipes.  This list included dal, curries, wraps, and one of my favorite Indian dishes: Paneer Butter Masala.  After much debate and deliberation, as well as consulting with the hubby, I decided on her Vegetable Stuffed Chapathi.  I love the idea of making a new-to-me flatbread and then filling it with all sorts of delicious vegetables and paneer.  So I got to work chopping away at all the veggies needed for this tasty dinner.

Vegetable Stuffed Chapathi


1 cup whole wheat flour

2 tsp Olive Oil

2/3 cup cold water

1/4 tsp salt

6 oz paneer, cubed

1 red pepper, diced

1 green pepper, diced

2 plum tomatoes, diced

1/2 tsp red chili powder

1/2 tsp garam masala

1/4 tsp amchor

1/4 cup tomato sauce


  1. In a large bowl mix together the flour, salt, water, and oil. Set aside for 30 minutes. Then split in to 6 walnut sized balls and roll them out flat.
  2. Heat a griddle over medium heat and lay out the rolled dough. Place 1/3 of the fillings in the middle of the chapathi and then top with another piece of dough. Press together on the edges, then press down on the top chapathi to flatten the stuffing. Cook evenly on both side about 5 minutes until slightly brown.. Add a little oil if the dough begins to stick or burn.
  3. Serve and enjoy!

I love that this dish allows for flexibility with the vegetables, can easily switch things up based on what’s in season.  I can easily see myself making stuffed chapathi over and over again, trying out as many vegetable combinations as possible.

Secret Is

Sloppy Joeys

Sloppy Joey

Time for the April installment of the Secret Recipe Club!!!! This month I was assigned the incredible Ilona’s Kitchen blog which is packed to the brim with delicious treats – both sweet and savory!  As always I had a hard time finding the perfect recipe, something that would be different than the normal and showcase the delicious recipes on her blog.  After much debate I decided to go with one of her two (!!!) recipes for Sloppy Joe’s,  figuring if they were such a hit with her munchkin they would also go over well with my husband.  In honor of the vegan twist on this recipe I’m renaming them Sloppy Joey’s, and my Joey seems to have no issue sharing his name with this incredible dinner!  Other than the vegan twist most of the recipe is as you will find it on Ilona’s Kitchen, as long as your overlook my avoidance of celery in this dish in favor of more peppers.

Secret Is

serves 4-5


1 tablespoon canola oil

1 medium onion, finely chopped

1 green bell pepper, finely chopped

2 cloves garlic, minced

Coarse salt and ground pepper

1 pound tofu, pressed and cubed

1 can (15 ounces) tomato sauce

1/4 cup ketchup

1 tablespoon Worcestershire sauce


  1. In a large skillet, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.
  2. Add the tofu to the skillet, breaking up meat with a wooden spoon as it cooks until all the tofu is a deep golden almost brown color, about 10 minutes minutes.
  3. Stir tomato sauce, ketchup, and Worcestershire sauce into tofu mixture in skillet. Simmer until thickened, stirring occasionally, 6 to 8 minutes.
  4. Season the mixture with more salt and pepper, as desired. Spoon onto buns (or fresh bread!), and serve immediately.

These came together in record time, the only trick was finding a vegetarian friendly Worcestershire sauce.  In the end I wound up making my own using this guide from the incredible Martha Stewart.  I have to say this homemade version was far better than any I had before, and used the extra sauce as a topping for the mashed potatoes that I served with my Sloppy Joey’s .  Thanks Ilona’s Kitchen for an incredible dinner idea!