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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Category Archives: Five Ingredient Dish

Shishito Peppers – Culinary Memories from Spain

15 Tuesday Jul 2014

Posted by snackingkitchen in Appetizer, Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Mystery Ingredient, Peppers, Snacks, Spain, Spanish, Vegetables, Vegetarian

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The other day, I picked up a package of shishito peppers at a local Asian supermarket. It’s somewhat amusing, because to me, padron peppers are associated with Spain. That’s where I had them for the first time, on my first trip to the country. In fact, they were part of the first meal my sister and I enjoyed in Madrid. The memory has stuck, and I have often ordered these relatively small and mild green peppers at Spanish tapas restaurants.

Back to the pack I bought. It has been sitting in my refrigerator for a bit too long. Every time I’d see the green peppers staring at me, I thought I should roast them or perhaps broil, but preheating the oven on these hot summer days is just unbearable. And so, today I cooked them in my trustworthy cast iron skillet. Boy, were they delicious!  I could almost taste Spain as I ate one, by one, finishing up almost the entire skillet.

Note: the same could be done with padron peppers.

Padron Peppers from Spain

Ingredients

1 tablespoon avocado oil
1 pack shishito peppers, 2-3 cups
coarse sea salt, to taste

Directions

1. Preheat cast iron skillet to high. Add oil and wait for it to start shimmering.
2. Add peppers to the skillet and cook, stirring often, until the skins begins to char and blister, about 5 minutes.
3. Season immediately with salt and eat (seeds and all!)

My smoke alarm went off several times as the peppers were cooking and continued to sound off after the peppers were off. You might want to open your windows and turn on the exhaust fan (fair warning!).

Enjoy 🙂

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How to “Grill” Lettuce ~ Broiled Romaine

21 Monday Apr 2014

Posted by snackingkitchen in Cooking, Five Ingredient Dish, Gluten Free, Grilling, Healthy, Meatless Monday, Recipe, Salad

≈ 2 Comments

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Salad lovers, rejoice!  Romaine lettuce, it’s your time to shine.  You are no longer the supporting role, the “bulk” or the “bed” for the salad.  You are the main ingredient!  No longer cold and chopped, you are heated and charred, held together, and presented in all of your beauty.

I’m talking about grilled lettuce.  Have you had a chance to try it yet?  I’ve had my first grilled Caesar Salad a few summers ago and was hooked.  The thing is, I don’t have a grill at home, and spent many months without this delicious take on salad.

And then, almost like in a dream, I thought of trying preparing grilled romaine under a broiler!  A miracle of miracles – it worked!

Image

“Grilled” Romaine Lettuce Salad

Ingredients

1 romaine lettuce

1 tablespoon of olive oil

salt and ground black pepper to taste

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Directions

1.  Slice romaine in half, lengthwise.

2.  Drizzle with olive oil on the cut side and season with salt and ground black pepper to taste.  You can use your favorite seasonings here and spices, but I chose to keep the salad simple and let the natural sweetness of romaine lettuce shine.

3.  Place lettuce on a baking sheet and broil for 3-5 minutes, or until the desired charred is reached.  I broiled mine on both sides for extra char.

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What’s next is up to you.  I topped romaine with diced cucumbers, red bell pepper, crumbled feta and basil.

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What will you put on your “Grilled” romaine?

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Five Ingredient Dish – Sautéed Vegetables with Soft Eggs & Pesto

20 Friday May 2011

Posted by snackingkitchen in Cooking, Eggs, Five Ingredient Dish, Recipe, Vegetarian

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Love to cook but intimidated by a long ingredient list?  I have just what you’re looking for – a complete, delicious  recipe with just five ingredients – thus, the Five Ingredient Dish.  This is also perfect for Cooking for One, but can easily be multiplied to feed a family.

Before we get to the recipe, let’s just decide that salt, pepper, and oil are not counted as ingredients.  Capish?  Bueno!  Let’s move on.

This is actually the second time I’m making and enjoying this recipe this week.  First time, I made it for breakfast.  Tonight, I had it for dinner.  Lunch next? 



Ingredients
2 teaspoons vegetable oil
5 mushrooms, diced (pick the variety you like)
1/2 small onion, diced
1/2 zucchini, diced
salt & pepper to taste
2 eggs
1 tablespoon pesto

Directions
1.  Heat vegetable oil in a medium size sauté pan.  Add vegetables and sauté, stirring occasionally for 7-10 minutes, or until vegetables are tender.  Season with salt and pepper.

2.  Carefully crack 2 eggs on top of vegetables.  Cover the pan with a lid and lower the heat.  Cook until the egg white is completely set and the egg yolk is still runny, about 4 minutes.
3.  Transfer the eggs and vegetables to a bowl.  You don’t have to worry about breaking the yolk in this recipe.  In fact, you want to break the egg yolk and mix the vegetables and the egg together – the egg creates a creamy, delicious sauce.

4.  Add pesto and mix again.  Time to eat!

Have a favorite 5 Ingredient Dish?  Please share!

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