One of my new year’s resolutions was to add a few new recipes to my repertoire. And so last night I made stuffed peppers, using a recipe from one of the first cook books I ever owned: Good Housekeeping’s New Step by Step Cook Book.
It was pretty straightforward, and the end result was delicious, so this is one I’ll definitely add to the list of things to make again. You blanch the peppers in hot water for a couple of minutes, and then fill them with a risotto-like mixture. The risotto was onion, garlic and ginger (but we didn’t add ginger), mushrooms, stock, tomato puree (I had some sundried tomato puree, so I used that), soy sauce, and toasted pine nuts. I also put a bit of grated cheese on top of the stuffed peppers before baking them.
Over the weekend we made a Thai noodle dish (pictured above) from BBC Good Food’s 101 Veggie Dishes. Again this seemed to go pretty well – you make a satay sauce, and then mix that in with your stir-fried noodles and vegetables. When the whole dish is ready to serve, you top it with crushed dry-roasted peanuts. For next time, we’d chop the broccoli a bit smaller to help it cook more thoroughly, and use a LOT more peanuts for the topping, because the crunchy bits were the best part.