Stuffed Vegetables

Armenian Stuffed Vegetables

Ingredients:

  • Any combination of vegetables that can be stuffed.  I use mammoth zucchini, standard eggplants, large Italian Sweet peppers if they can be had from a local garden and/or standard green bell peppers from the market.  
  • 1-2 pounds of LEAN ground round
  • uncooked white rice
  • dried minced onion or grated fresh yellow or red onion
  • dried basil
  • salt
  • one small zucchini (optional)
  • tomato sauce

So you may notice the list of ingredients is a bit vague as to quantities.  That is deliberate as I vary the amount of meat depending on the vegetables on hand and the crowd I mean to serve.  This is more a method than a recipe per se.  Here are the ratios I use when mixing the meat:  for each pound of ground beef use 1 teaspoon of salt, 1-2 tablespoons onion to taste, 1-2 tablespoons basil to taste and 1/3-1/2 cup rice also to taste and texture preference.  As with any recipe that adds filler (the rice) to ground meat, I believe the original intent was to stretch of a small amount expensive meat to feed a large and hungry family by adding much less expensive grain products to increase bulk.  That being said, I think there is a sweet spot for the amount of rice to meat that falls in the ratio I’ve given.   

Method:

Mix the filling ingredients together well: the meat, rice, onion, basil and salt and a little water.  2-3 tablespoons water should be about right.  The water helps everything to blend together well.  Knead this mixture with your hands in a large bowl as you would bread dough until everything is uniformly distributed and the meat and rice hang together well.  Set aside.

Now for the fun part: prepare the vegetables.  Get out a large stock pot roomy enough to accept the vegetables in a single layer if possible. Wash all the vegetables and begin with the peppers if you are using them.  Just cut off the tops of the peppers and remove and discard any membranes and seeds left inside.  Any good trimmings of flesh from the pepper top can be removed from the stem and tossed in the bottom of the pot.  This leaves you with a nice empty pepper cup to receive the meat.  Zucchini and eggplant next.  The pictures show eggplant because I made this batch in winter and eggplant is available all winter long in supermarkets but the method applies equally to the mammoth zukes:

First, trim the ends and slice the eggplant in to workable sections, about 4-5 inches long:

Next, use a coring tool to hollow out a cylindrical void in the center.  With zucchini, you can actually see a demarcation between the soft center where the seeds are forming and the more solid walls and that enables you to easily remove the core and leave about a 3/8 to 1/2″ wall of good solid flesh.  With eggplants, the flesh is uniform consistency all the way to the skin so you have to judge when to stop removing flesh.  Eggplants are a little softer so, you want to leave 1/2-3/4″ all around the edge as uniformly as you can:

  Any flesh removed gets tossed in to the bottom of the pot.  When you have prepped all the vegetables, begin stuffing the meat in to the cavities.  The rice will swell but the flesh will shrink as it loses water so everything evens out but you don’t want to over stuff the vegetables.  It’s best to turn the vegetables on their sides for cooking but if you don’t have room in your pot, arrange them any way you can make them fit.  Bell peppers should not be upside down or the meat will fall right out.  If you have too much meat for the vegetables, form large oval-shaped meatballs and drop them in on top of the vegetables.  Children will eat this dish if you tell them they can have all the meatballs and don’t need to eat the vegetables.  

Add tomato sauce.  For this batch, which is 4 bell peppers and 2 eggplants, I started with 1 1/2 pounds of ground round and used 2 small cans of tomato sauce.  Also, when I don’t have zucchini large enough to stuff and/or I’m using only peppers, I slice a small zucchini in to the pot as they are also available year ’round in supermarkets.  The zucchini and eggplant will release enough water from their flesh for the rice to absorb in cooking and then some.  Bell peppers will not release much water so if you are only using peppers and don’t have zucchini, you should add a little water with the tomato sauce.  You can see below that I’ve turned the peppers and 2 of the eggplants on their sides.  That is ideal, but the other 2 eggplants just wouldn’t fit so they are upright.

Bring to a boil over medium high heat.  Cover and reduce heat to maintain a strong simmer.  Simmer for a minimum of 2 hours, maximum of 3 hours, reducing heat as needed to maintain the simmer but not burn the vegetables.  About half way through the cooking time, remove the lid and carefully shift and turn the vegetables with 2 large spoons so that they cook evenly.  You can do this a few times as needed, and it’s especially important if you’ve had to stack the vegetables in the pot but don’t do it too often as it slows the cooking. If you’ve been able to place everything on its side, you should only have to turn them once.

Serve with rice or bulgur pilaf, pida or other soft bread to soak up the sauce and if you want to be very traditional, a savory yogurt sauce with garlic and salt provides a nice complement.

Processing…

Tomato time has arrived and it’s time to process these beautiful tomatoes from Christine’s Garden and make some Pasta Sauce and some Salsa again this year.

The basic processing is the same whether the end game is Salsa or Pasta Sauce:

First, wash and cut off the stem end and any spots and place on a broiler pan.
Then toast them under the broiler until the skins blacken. Somehow, this deepens the flavor. I don’t remove the skins or seeds. That’s where the most
Lycopene is.
After making purée in the food processor and making either Salsa or Pasta Sauce, I freeze the result in these Souper Cubes, which really are super.
Here are some of the frozen cubes popped out of their Souper Cube cells, pooped in to a Food Saver bag, vacuum sealed and ready to stack in the freezer. It’s a lengthy process for sure, but come December, that Pasta Sauce and Salsa made from Christine’s lovely organic San Marzano Tomatoes comes in mighty handy and tastes summer-fresh.

Testing this and that…

Recently I bought one of these awesome Rinse Well thingies.  AKA, “The Watercolor Toilet.” Hah!  Because when the water in the well gets dirty, you push that little button and it disappears into the well and fresh water automatically refills the basin.  It’s a silly little tool for lazy artists who don’t like to get up and change their dirty rinse water.  It’s not perfect.  The well is a bit small if you’re doing a big splashy painting, but it’s perfect for dainty dry brush work that doesn’t require a huge pigment load.  Also all the dirty water doesn’t disappear so the fresh water in the well is slightly tinged with whatever color was there.  But it’s still a cool thing that will work for certain things I do in the studio.  I like it.  Because I like cool tools.

The other item I’m testing is the switch back to the creation of jpegs on my iPhone.  Apple sneakily changed the default file type from jpeg to a proprietary file type they claim is better called HEIC (pronounced “HEEK”) in their last major upgrade.  Well that’s a heiccup if you ask me because those HEIC files would upload anywhere and couldn’t be converted without paying for and downloading a conversion app.  Grrr.  What the HEEK Apple?  So it turns out it’s easy to make your phone switch back in your  settings under “camera” then “format” choose “Most compatible.”  That’s it.  And don’t we all want to win the award for Most Compatible?  All except Apple.

Smooth as Silk

DGS number 4 has some itchy skin/eczema and needs to have his hands covered while he’s sleeping to prevent him from scratching. So we have covered the ends of the sleeves of his onesies in silk backed with cotton. Sleep peacefully baby boy!