peppers Archives - A Calculated Whisk

Grilled Vegetables with Jalapeño Aioli

September 16, 2019 By Becky 2 Comments

These grilled vegetables with jalapeño aioli are a great way to make the most of the last few weeks of grilling season! Zucchini, okra, mini peppers, and red onion wedges grill up quickly and are irresistible dipped in the creamy and spicy aioli.

Here in the South, the highs continue to sneak into the nineties most days and the markets are still packed with tomatoes, peppers, zucchini, and okra. So while fall may technically be looming on the horizon, I am not ready to give up grilling anytime soon.

All summer long I’ve been firing up my grill and filling it with local veggies, sometimes adding some sausage or chicken as well, and calling it dinner. Nobody has complained, but I recently decided the one thing a platter of grilled vegetables really begs for is a flavorful sauce for dipping. The grilled vegetables almost seem like extra flavorful and colorful French fries once you add a nice aioli to dunk them into.

Pressure Cooker Ropa Vieja (Slow Cooker, too!)

December 12, 2016 By Becky 93 Comments

Pressure cooker ropa vieja is a time-saving Instant Pot version of the traditional Cuban beef dish, and is naturally gluten and dairy free. There’s also a slow cooker version! This post is sponsored by Pomí.

Have you tried ropa vieja? Don’t worry about the fact that the name is Spanish for “old clothes”–this is supremely delicious comfort food, with nothing old or ragged about it. To make this pressure cooker ropa vieja, beef is quickly seared, then cooked until tender in an addictive sauce made with Pomí tomatoes, bell peppers, onion, garlic, smoked paprika, and other spices.

Next, capers, raisins, and pimiento peppers are added for pops of color, sweetness, and tart, briny flavor. The result is a dish so soothing and satisfying that Ben and I aren’t even close to being tired of it, despite having eaten three giant batches over the past two weeks.

No pressure cooker? Don’t fret (but I do highly recommend the Instant Pot*<–this and all others marked with * are affiliate links and I earn from qualifying purchases). This ropa vieja is just as delicious made in a slow cooker*. I was surprised to find the two versions indistinguishable in taste and texture, so it’s really just a question of how much time you have and which appliance you want to use.

I used Pomí Organic Strained Tomatoes* for this recipe. They’re similar to crushed tomatoes and provide all the great umami-packed flavor of fresh tomatoes grown in the Italian sunshine. (By the way, I also tested this recipe with Pomí’s chopped tomatoes and they worked great, too!) I love that they’re organic and non-GMO certified.

Deep Dish Paleo Tamale Pie

October 31, 2016 By Becky 4 Comments

This paleo tamale pie combines a beef chili base made with peppers, tomatoes, and squash with a fluffy, grain-free “cornbread” topping.

Have you heard of tamale pie? It’s a casserole that’s loosely based on the ingredients for tamales, except they’re layered in a dish or skillet instead of wrapped in corn husks. Think a really delicious beef chili with a layer of cornbread baked right on top.

I didn’t grow up eating tamale pie, but apparently a lot of people did–a Bon Appétit article caught my eye recently with the headline: “Cornbread Tamale Pie Is the Greatest Recipe of All Time.” The author made a great case for why this dish is one of the best foods ever, and I was left with a distinct hankering to create a paleo tamale pie of my own.

For the filling, I packed in as much delicious produce as humanly possible: diced scallions, garlic, tomatoes, bell peppers, butternut squash, and cilantro. No, butternut squash is not a traditional ingredient in tamale pie, but I had half of one in the fridge just begging to be thrown in. I ended up loving the subtle sweetness the squash added. Conventional tamale pies often have corn kernels in the filling, so the butternut makes up for that by lending sweet pops of flavor without the addition of grains.

When you make this, you may find yourself tempted, like I was, to just eat the chili base on its own and to forget about the faux cornbread topping. I actually spooned myself out a little bowl of filling to eat while the tamale pie baked, and I suggest you do the same: I don’t want you to miss out on the fluffy topping, but the chili is great in its own right, so why not sneak in a little mid-cookup snack?

Maple Balsamic Chicken and Bacon Skewers

June 10, 2016 By Becky 26 Comments

Chicken and bacon skewers are sure to become your next grilling obsession! These easy skewers feature chicken with a maple balsamic glaze, zucchini, summer squash, and peppers woven together with bacon. This post is sponsored by Santa Rita.

Food on a stick is just more fun, right? Especially when there’s bacon involved. These skewers will be the star of your next cookout. Maple syrup, balsamic vinegar, and spices add flavor to the chicken, and the chicken and vegetables are super succulent because they’re nestled in between waves of bacon while they cook. The end result is a skewer with a perfect balance of sweet and salty, with plenty of protein and colorful pops of veggies.

Together with a glass of chilled white wine, these skewers just scream summer, and I recommend Santa Rita 120 Sauvignon Blanc. I absolutely love a good wine that doesn’t break the bank, and this one is perfect. All its citrusy notes make it super refreshing, the perfect counterpoint to a smoky skewer of grilled goodness. I also feel good about this wine because of Santa Rita’s commitment to sustainability–they’re working hard to measure and reduce their carbon footprint and implement technologies that reduce pollution and wasted water. Cheers to that!