Pork and Chorizo Kebabs, Quinoa Stuffed Peppers, and Romesco Sauce

Pork and Chorizo Kebabs
adapted from Everyday Food
3 boneless pork loin chops, cut into small pieces
2 tbsp olive oil
1 tbsp red wine vinegar
coarse salt and fresh ground pepper
4 links chorizo sausage, cut into small pieces

In a large bowl, combine pork, vinegar, salt and pepper. Let stand at room temperature for 1 hour or in refrigerator overnight. Thread meat onto skewers, alternating. Grill over medium heat, turning occasionally, 12-13 minutes until pork is cooked through.

Quinoa Stuffed Peppers
Adapted from my good friend The Simple Gourmand

1/3 cup slivered almonds
1 1/2 cups water
1/4 teaspoon salt
3/4 cup uncooked quinoa
4 large bell peppers (a variety is nice)
1 teaspoon olive oil
1 package (5 oz) fresh spinach, tough stems removed, torn into large pieces
1/2 cup crumbled goat cheese

Heat oven to 375°F.

In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate and let cool.

In a saucepan, heat water and salt to boiling. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. Stir quinoa into boiling water. Reduce heat; cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Uncover and set aside.

Fill a saucepan half full with water; heat to boiling. Cut off and reserve tops of peppers. Remove seeds and ribs. Add peppers and tops to boiling water; cook 5 minutes. Drain. In same saucepan, heat oil over medium heat. Add spinach to saucepan; cook and stir 2 to 3 minutes or until wilted and any water evaporates. Remove saucepan from heat. Stir goat cheese, almonds and quinoa into spinach mixture.

Arrange peppers in shallow baking dish. Spoon stuffing into peppers, mounding to fill; replace tops. Bake 25-30 minutes or until peppers are tender and stuffing is warmed.

Romesco SauceAdapted from my good friend The Simple Gourmand
1 oz French bread chunks, crusts removed
3 Tbsp red wine vinegar
1/3 cup toasted almonds
1/4 cup drained diced tomatoes
1 red pepper
1 tsp paprika
Pinch of chipotle powder
1/4 cup olive oil

Cut pepper, removing tops, seeds, and ribs. Place on baking sheet covered with aluminum foil. Place baking sheet under broiler, and broil until the skins have charred. Remove from oven, wrap pepper in the foil it was roasted on and let stand 10 minutes. When cooled just enough to handle, open foil and remove skins from pepper.

In a bowl, combine the bread with the red wine vinegar. Put the toasted almonds in the food processor and pulse until grainy. Add the bread, tomatoes, red pepper, paprika and chipotle. Puree until smooth. With the motor running, pour the oil in a slow stream and process until smooth. Serve hot or refrigerate for at least 1 hour before serving.

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