Tag Archives: How To

Week 12: How To Make Stuffed Peppers

I asked a friend of mine to teach me how to stuff peppers. Just like the paneer cheese, they’re surprisingly easy to make. I like dishes that allow the cook to add in whatever is available in the kitchen – stuffed peppers are one such dish. We raided the fridge for some ground beef, garlic, mushrooms and parmesan; grabbed some herbs from the garden; pulled some breadcrumbs and pine nuts from the pantry, and used some pimento peppers from the market. That was all we needed.

First, we cleaned the peppers, and saved the seeds for future use. Then we chopped up all the other ingredients (minus the breadcrumbs and parmesan), and mixed them together in a bowl. We slowly added the breadcrumbs and parmesan to the rest of the ingredients to reach a texture that held together, and could be shaped into a ball without crumbling.

Then we divided the stuffing between the 6 peppers. We filled each pepper just above its edges, then turned them over (stuffing down) onto a greased cookie sheet. Cooking it this way helps create a nice crust on top of the stuffing. We cooked the peppers for close to an hour at 250 degrees Fahrenheit. At that point the peppers were thoroughly cooked and softened, but the outer skin was not burnt. The stuffing on top crusted over with caramelized cheese and deliciousness.

Prepped.

Prepped.

Stuffed.

Stuffed.

Baked.

Baked.

Served.

Served.

We made a salad to go along with the peppers, and crumbled some of the leftover paneer cheese on top. A perfect lunch for a Saturday afternoon!

Week 11: How To Make Paneer Cheese

Once I fell behind on posting, it was easy to keep putting it off. No more excuses though. I decided to give making paneer cheese a try to combine two of my favorite things, curry and cheese. Making the cheese was surprisingly easy and did not take long. I followed the recipe posted on Manjula’s Kitchen blog. The recipe is accompanied by a YouTube Video posted at the same link. It’s very straightforward, and simple. Unfortunately, my camera battery died before the cheese was done, and added to the curry. But it was delicious.

I was surprised that Manjula said that paneer cheese could be made with lowfat milk (1-2%), instead of requiring whole milk. I always thought that paneer cheese had to be made with whole milk. I used ultra-high pastuerized (UHT) whole milk (because it was what I could find at the store by my house). The milk curdles were very small, but the cheese came together alright. It was a little crumbly, but it held it’s shape while being fried before it was added to the curry.

I’ve read elsewhere that it can be made using balsamic vinegar, or even yogurt to curdle the milk. I’m looking forward to trying these options and seeing how they effect the texture and taste of the cheese, or if they do at all.

Squeezing the excess water from the paneer after rinsing it.
Squeezing the excess water from the paneer after rinsing it.
The finished paneer in its cloth.
The finished paneer in the cloth.

And here is the video from Manjula’s Kitchen: