Roasting & Peeling Chile Peppers

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Today's Caper - Roasting Chile Peppers

July 13, 2006, 10:34 am

Posted by cookie in General
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I got a large bag of green chiles at the little neighborhood produce store for a song; with travel plans coming up, it seemed like today would be a good day for me to roast and peel the peppers and use some (freezing the leftovers). Since it's early in the day, I'm hoping to get this done before the temperature outside gets too warm.

Corey taught me that you roast peppers by charring them under the broiler, then you put them into a paper bag to steam for 5 - 10 min. then peel and seed (use gloves!)

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White Bean and Hot Italian Sausage Stew

March 14, 2012, 4:40 pm

Posted by cookie in Entrees - Casseroles, Stews, One Dish Meals
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I got the initial recipe from Fresh 15 Minute Meals by the esteemed Emalee Chapman. I've made substantial changes, but the flavor notes remain similar. The changes I made included increasing the beans to 3 cans of any type of white beans and using hot Italian sausage rather than mild or sweet. I adjusted the other ingredients accordingly.

This takes more like 45 minutes to 1 hour from start to finish, but it's quite easy, well-received and we never have any leftovers! Serves 3; salad is a good accompaniment.

White Bean and Hot Italian Sausage Stew with Canned Beans

- 3 Cans white beans (seasoned or unseasoned - both work fine)
- ~ 3/4 tsp dried thyme
- ~ 3 - 4 Tbsp fresh parsley (flat or curly, doesn't matter), chopped fine
- 1 1/2 C dry white wine, divided use (may need a little more to thin stew a bit after cooking)
- 5 HOT Italian Sausages, cut into thirds
- 3 - 4 medium tomatoes (or 1 - 2 large)
For balancing flavor, I may also use:
- tomato paste
- balsamic or red wine vinegar
- honey
- pepper

Open beans and drain off liquid in cans. Place beans in a bowl and stir in the parsley and thyme. Set aside allowing the flavors to meld.

Place about 3/4 C of the white wine into a very large covered skillet. Place on medium-high heat, and add the sausage pieces. Cover and simmer for about 5 - 10 minutes (making sure the pan doesn't dry out -- adding more wine or water if needed). Turn sausage pieces at least once during cooking. Uncover, and drain off fat and wines

Brown sausages in skillet (you may need to add a little olive oil if your pan is not non-stick) - this is done uncovered on medium-high heat, turning the sausage pieces frequently so that they don't burn.

Once the sausage is browned, slice the tomatoes into the pan, and add 3/4 to 1 C wine. Cover pan and cook over medium heat for 7 - 8 minutes, stirring occasionally. Stir in bean mixture and cook, uncovered for 3 - 5 minutes longer. Taste for seasoning -- adjust as needed with small amounts of: tomato paste, balsamic vinegar (or wine vinegar), honey, and pepper. Sometimes it needs no adjusting, but during winter when tomatoes are less full-flavored, I find it helps to use one or more of these ingredients.

Sprained MCL: Part 1

I sprained my knee on 1 January 2014, and it was almost comical -- I was trying to fix a plate of nachos and stepped into the dog's water bowl, which sent me skidding across the kitchen with enough time to decide whether I'd rather hit my head or my leg on the floor.  I picked my leg, which seemed the right choice.  However, I really damaged the knee.  I knew it hurt and felt unstable, but wasn't sure exactly what I'd injured.

The MRI in early January showed a complete tear / rupture of the MCL (medial collateral ligament) and a tear in the semimembranosus tendon, with a possible tear (or at least strain) of the LCL and other assorted ligaments and tendons.  Ouch!

I was told that the treatment would be complete immobilization of the knee in a brace (knee immobilizer) with ice and medication for the pain and swelling.  The first immobilizer I was given was the wrong size, and the second one wasn't adjusted right initially.  A follow-up visit to the orthopedic surgeon had it adjusted and not twisting as much.

My follow-up appointment (1 month post injury) had the orthopedist unhappy with the lack of healing as exhibited by the knee "opening up" when taken out of the brace.  He said we'll keep it immobilized for 4 more weeks, and then if it isn't healing, we need to look at surgery or using a brace on a permanent basis.  Since hobbling around (with one crutch if going any distance) has been a real drag, and it has meant no square dancing, I have a hard time imagining wearing this brace indefinitely.

After my appointment, I had my first physical therapy session for the knee this past Tuesday at Stanford Outpatient Ortho & Sports Physical Therapy.  Kathy (the amazing PT whom I have been seeing for abdominal pain) is now treating my knee.  She evaluated it and said she was thinking that it might not repair itself and might very well need surgery.  Not the news I wanted, but I am trying to get my head around this.  She also said that if I do end up needing surgery, she thought I should get a second opinion (and possibly the surgery) from _THE_ knee specialist at Stanford.  I got his name and will likely look to get a second opinion if the other orthopod says it's looking like surgery is needed (at my next appointment).