Freezing Sweet Peppers – this time of year there is an abundance of sweet peppers to harvest before our last delivery of the season. Why not freeze some of your sweet peppers so you can enjoy them later in the season.
Wash the peppers.
Cut out stems and cut peppers in half.
Remove seeds and membrane/
Cut peppers into strips, dice or slice, depending on how you plan to use them.
Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as "tray freezing."
Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.
Pour out the amount of frozen peppers needed, reseal the bag and return to the freezer.
Sorrel and Goat Cheese Quiche from: http://trilliumhavenfarm.com/?p=369
2-3 cups sorrell coarsely chopped
2-3 scallions chopped
3-4 oz goat cheese (chevre)
3 eggs
1 1/2 cups milk
1/4 tsp salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions.
Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.
Roasted Red Peppers Stuffed with Kale & Rice from:www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html
Peppers
3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
Filling
8 ounces kale, (6 cups lightly packed), trimmed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice, (see Tip)
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided (see Tip)
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste
To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.
To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.
Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.
Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.
Tips & Notes
Make Ahead Tip: Prepare through step 3, cover and refrigerate for up to 2 days.
Tips: To cook brown rice: Place 1 cup brown rice, 21/2 cups water and a pinch of salt, if desired, in a medium saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes 3 cups.
To toast pine nuts: Heat a small dry skillet over medium-low heat. Add pine nuts and cook, stirring constantly, until golden and fragrant, 2 to 3 minutes. (Or spread in a small baking pan and bake at 400°F for about 5 minutes.)
Roasted Sunchokes http://www.thekitchn.com/try-this-roasted-sunchokes-105348
Jerusalem Artichoke (Sunchoke) Recipes http://homecooking.about.com/library/archive/blv71.htm
http://www.epicurious.com/tools/searchresults?search=sunchokes
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