I have a whole mess of stuff coming up in my garden, almost faster than we can eat it, or give it to friends. Some things get canned or dried or somehow or other preserved, but there's nothing like the kick one gets from taking a few steps outside the house and coming back with lunch. It's almost as good as being able to cook said lunch super fast! Fast and easy are the operative words around here as we're making up for the work time we lost while I was having chemo. Now that things are back to a regular schedule again I really am always looking for ways to keep food prep time down...thus the chilies.
Before I started all this medical stuff I was a vegan...sometimes less strictly I ate vegetarian, but when I started chemo they stressed the importance of getting enough protein so I added a bit of fish and small amounts of occasional meat. Now that I'm done I'm back with the vegetables again and boy howdy do I have a lot of those. One of the things we planted this year was Anaheim chilies.
These are a great versatile peppers than can be prepared in many ways. I've done a few recipes with Anaheim chilies and one of my favorites being This one. Of course when I ran across an even easier way to cook them I had to try it. This cooking method involves something I rarely use for cooking and that is a microwave. So, if you've got a microwave and some Anaheim chilies, this can go from prep to plate in less than a half hour. Can't beat that!
Spicy Peanut Chiles
Here's What You Need:
4 large Anaheim chilies
1 cup of ground roast unsalted peanuts
1/4 tsp coriander
1/4 tsp turmeric
1 tsp dried mango powder (Amchur)
Kashmiri chili ( or half cayenne half paprika) to taste
salt to taste
2 Tbs vegetable oil
Here's What To Do:
Wash the chilies and make a long slit down the middle.
Using a finger get into the opening and remove the seeds.
Grind your peanuts into crunchy bits.
Dump the ground peanuts into a bowl and add in your spices.
Mix everything together well then take the mixture and stuff the chilies with it.
Rub the chilies on the outside with 1 Tbs of the vegetable oil and put them into a microwave-safe dish.
The peppers should be soft but still have a shape.
Take the peppers and set them aside for a minute.
Heat the other Tbs of vegetable oil in a skillet
When the oil is hot add in the cooked peppers.
Move them around in the oil, the idea here is to give them a bit of browning. When they start to color up a bit they're done and you can serve them up.
These peppers are great with rice and/or dal for a vegetarian meal or they can be served alongside any meat as a really tasty vegetable. Since I've had a bumper crop of these peppers this year, we're eating them pretty often in all sorts of ways, as far as speed on a busy work day, this method is fast and delicious. Coming up next, Danish Noble Blue Cheese comes to Sonoma, meets some local ingredients, and is transformed! Follow along on Twitter @kathygori