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5 loaves
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home : news : news
August 17, 2022

7/22/2022 12:24:00 PM
Time to start harvesting peppers
by JEFF NORTON


We harvested our first green bell pepper last week and I hope it’s the first of many peppers coming from the garden this summer/fall!

We have a lot of jalapenos that are also filling out, as well as some very large Anaheim, poblano and banana peppers in the garden that we are just waiting to darken up in color, and they’ll be ready to pick!

One of our favorite crops though is green bell peppers, so I thought this week would be a good time to shares some of my favorites from that plant! I hope you enjoy!

+ + + +

The key to a good Philly sandwich is twofold. The first is good meat. I used to use prepacked cheesesteak meat, and it’s fine, but using a legit ribeye and slicing it thin brings this up to a much higher level of quality.

The second key is in the bun. A nice, fresh hoagie roll is a must here. They do a great job soaking up the juices and oil from the steak and veggies, but still hold a firm, solid outside that’s easy to hold.

PHILLY 
CHEESESTEAK
1 lb. ribeye steak, trimmed and thinly sliced*
1/2 tsp. sea salt, or to taste
1/2 tsp. black pepper, or to taste
1 sweet onion, (large), diced
1/2 green pepper, diced
1/2 red pepper, diced
8 slices provolone cheese, mild (not aged provolone)
4 hoagie rolls, sliced 3/4 through
2 tbsp. unsalted butter, softened
1 garlic clove, pressed
2-4 tbsp. mayonnaise, or to taste

Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and peppers and thinly slice beef. (If you want to make this easier, put your steak in a freezer for about 30 minutes beforehand. It helps hold the shape while you cut.)

In a small bowl, stir together softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.

Add oil to your pan/cooktop and sautee diced onions and peppers until caramelized, then transfer to a bowl.

Increase to high heat and add 1 tbsp. oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.

Divide into four even portions and top each with two slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to lay the cheesy beef into your bun as you flip it over. Serve warm.

A pro tip at this stage is to wrap each cheesesteak tightly in tinfoil and let sit for about five minutes.

This really marries the sandwich ingredients. The mayo will be warm and almost saucy, the cheese will be oh-so-gooey and engulf the meat and veggies, and it will just be an amazing experience.

+ + + +
It’s not exactly soup season right now, but this is a great one to clip and save for the fall!

CROCKPOT STUFFED PEPPER SOUP 
1 lb. ground beef, extra-lean recommended
1 medium onion, diced
3 cloves garlic, minced
2 c. tomatoes, diced
2 c. tomato sauce
3 c. bell peppers, any color, seeded, cored and chopped/diced
2 c. beef broth, reduced sodium recommended
1 tsp. soy sauce
2 tsp. Italian seasoning, see note
1 c. cooked white rice

To the slow cooker, add the beef, onion, garlic, tomatoes, tomato sauce, bell peppers, broth, soy sauce, Italian seasoning and cooked rice.
Cover and seal the crock pot lid. Cook on a low setting for 6 hours.
Remove the lid and taste the soup. Add salt and freshly ground black pepper to adjust the flavor to your liking.
Ladle the soup into serving bowls. Garnish with optional parsley and cheese.

+ + + +

This recipe is a bit more fitting for the summer season here, as it’s a cool appetizer!

MEXICAN PINWHEELS
1 green onion
1/2 red pepper and 1/2  orange pepper (or 1 red pepper)
1/2 c. black beans
1/2 tsp. chili powder
1/2 tsp.  cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. kosher salt
2/3 c. classic hummus
1/2 c. baby spinach
1/4 c. shredded cheese
2 large spinach wraps
1/2 c. salsa, for serving (optional)

Thinly slice the green onion, red pepper and orange pepper. In a small bowl, mix the black beans and sliced vegetables with chili powder, garlic powder, onion powder and kosher salt.

Spread hummus in a thin layer leaving a 1/4” around the edge of each tortilla.  Place half of the spinach in a layer in the middle of each tortilla. Place the peppers in a line on one side, and the black beans in a line on the other side (see the photo). Sprinkle half of the cheese on each tortilla.

Tightly roll up the tortilla, keeping it as tight as possible and rolling smoothly at the end (don’t worry if a little bit falls out!). Slice off the ends and either eat or discard; then slice the remainder into 8 pieces. Serve immediately with salsa (optional) or refrigerate until serving. They’re perfect for lunches.

TFD: “Rest is not idleness, and to lie sometimes on the grass under trees on a summer’s day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.”



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