I traditionally do not partake in stuffed peppers. I find they to be just down right boring. If I want a meat filling, I would prefer meatloaf. At least with meatloaf I can ensure it does not turn out to be a dry, overcooked meatball! So, that got me to thinking....why do stuffed peppers have to be made with ground meat? Why not goulash??? Hmm...
Goulash Style Stuffed Peppers
1 lbs beef (I used beef cubes which I cut into even smaller chunks)
3 red bell pepper
3 shallots (So, I can hide the onion from my hubbie)
3 cloves of garlic, peeled and minced
2 cups beef broth
2 T tomato paste
1 T oregano
1/2 tsp chili
olive oil
4 T red wine
salt & pepper
(def. could add veggies here very easily without the family knowing!!! Maybe next time!!!)
1. Saute garlic and shallots until tender in olive oil. Then, add your small cubes of beef. Saute for another 5-6 minutes. Stir in the tomato paste, 1cup of broth, wine and oregano. Season with salt and pepper. Cover and allow to simmer until tender.
2. Heat oven to 350 degrees. Prepare the peppers by slicing in half and removing seeds. Place in a pan with 3T of broth and bake for 10 minutes. Stir remaining broth into the meat and spoon into peppers. Cover with foil and bake an additional 15-20 minutes.
I LOVED this version! Plus, it was a great excuse to enjoy a nice bottle of red wine with dinner! I served with a ricotta brown rice. I figured since stuffed peppers traditionally have cheese and rice, this would make for a nice (deconstructed) side. I just prepared the brown rice as usually and then added 2-3 T of ricotta. Delish (easy) dinner!
These could easily be frozen before the final bake for an easy re-heat meal!
Thursday, August 11, 2011
Black Bean Falafel Burgers
I found a recipe for black bean burgers and decided they had to be on the menu this week! I am SO glad I did. I adapted the original recipe from one created by Clean Eating.
Black Bean Falafel Burgers
1 medium carrots, grated (I grated 4 baby carrots)
2 tsp cumin
1.5 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 cans black beans, drained and rinsed
1/2 cup kale
3 Tbsp Dijon mustard
2T Worcestershire
3/4 cup whole wheat bread crumbs
1 tsp salt
1/2 c cooked mixed veggies (I had grilled yellow squash, zucchini, red peppers and onions from kabobs the other night, so, I added them to the food processor)
1. Put the Kale, beans and veggies in the food processor. Pulse several times. Bean should have some chucks still, but no whole beans...don't over process. (I processed the Kale and veggies first, then added the beans)
2. In a large bowl, combine bean mix and the remaining ingredients. mix by hand until everything is combined. Then, form 1/3c sized patties.
3. Grill.
I severed on thin buns with avocado and salsa. My mom also dipped in sour cream! They were delicious! Definitely very reminiscent of Falafel...something I LOVE!!! Plus there was enough left over to freeze!!!
Black Bean Falafel Burgers
1 medium carrots, grated (I grated 4 baby carrots)
2 tsp cumin
1.5 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 cans black beans, drained and rinsed
1/2 cup kale
3 Tbsp Dijon mustard
2T Worcestershire
3/4 cup whole wheat bread crumbs
1 tsp salt
1/2 c cooked mixed veggies (I had grilled yellow squash, zucchini, red peppers and onions from kabobs the other night, so, I added them to the food processor)
1. Put the Kale, beans and veggies in the food processor. Pulse several times. Bean should have some chucks still, but no whole beans...don't over process. (I processed the Kale and veggies first, then added the beans)
2. In a large bowl, combine bean mix and the remaining ingredients. mix by hand until everything is combined. Then, form 1/3c sized patties.
3. Grill.
I severed on thin buns with avocado and salsa. My mom also dipped in sour cream! They were delicious! Definitely very reminiscent of Falafel...something I LOVE!!! Plus there was enough left over to freeze!!!
Tuesday, August 2, 2011
Layered Mexican Pizza
I surprised myself and my husband tonight with this delight! It was SUPER easy and absolutely delish! Plus by limiting the cheese I really cut out a lot of calories.
Mexican Layered Pizza
1/3-1/2 lb beef, cubed
1/4 red pepper, chopped.
1/2 can black beans
1/2 c corn
1 clove garlic, minced
1 can enchilada sauce
6 whole wheat tortillas
1/4c cheese
1. Combine the drained and rinsed black beans with the corn and about a 1/4 cup enchilada sauce. Set aside.
2. Prepare beef cubes by chopping up into small bits. (This will make your pizza much easier to eat and will also help with any chewy cuts you have) Then, saute with a little bit if olive oil and the chopped red peppers. Saute just a few minutes, the bits of beef will cook quickly. Then, add a 1/4c of enchilada sauce and turn the heat down to low. Allow to cook down while you prepare the tortillas.
3. Brown tortillas. This can be done2 ways depending on your preference. I prefer to fry each one in a tiny bit of oil over low heat. Allow each side to brown. Or, you can brown each side under the broiler.
4. Layer your pizza. I used a large, white corning dish sprayed with Pam. Please a tortilla at the bottom. Then layer. One layer of beans and corn, then a layer of beef. Repeat until you have used all your ingredients. I had enough for 2 layers of beans and 2 layers of beef. Then, top with your final tortilla with a scoop or two of enchilada sauce and the cheddar cheese.
5. Bake at 350 degrees for 10-15 minutes. Slice into portions and serve with a dollop of sour cream or avocado.
Edit: We all went back for seconds later in the evening because this was so good! I will put the recipe at the front of my card book.
Mexican Layered Pizza
1/3-1/2 lb beef, cubed
1/4 red pepper, chopped.
1/2 can black beans
1/2 c corn
1 clove garlic, minced
1 can enchilada sauce
6 whole wheat tortillas
1/4c cheese
1. Combine the drained and rinsed black beans with the corn and about a 1/4 cup enchilada sauce. Set aside.
2. Prepare beef cubes by chopping up into small bits. (This will make your pizza much easier to eat and will also help with any chewy cuts you have) Then, saute with a little bit if olive oil and the chopped red peppers. Saute just a few minutes, the bits of beef will cook quickly. Then, add a 1/4c of enchilada sauce and turn the heat down to low. Allow to cook down while you prepare the tortillas.
3. Brown tortillas. This can be done2 ways depending on your preference. I prefer to fry each one in a tiny bit of oil over low heat. Allow each side to brown. Or, you can brown each side under the broiler.
4. Layer your pizza. I used a large, white corning dish sprayed with Pam. Please a tortilla at the bottom. Then layer. One layer of beans and corn, then a layer of beef. Repeat until you have used all your ingredients. I had enough for 2 layers of beans and 2 layers of beef. Then, top with your final tortilla with a scoop or two of enchilada sauce and the cheddar cheese.
5. Bake at 350 degrees for 10-15 minutes. Slice into portions and serve with a dollop of sour cream or avocado.
Edit: We all went back for seconds later in the evening because this was so good! I will put the recipe at the front of my card book.
Sunday, June 26, 2011
Buffalo Chicken Sliders
My husband has become a lover of all things hot! So, I decided to make slides with the leftover skinless boneless chicken breasts. Here is what I created...
Buffalo Chicken Sliders
2 boneless skinless chicken breasts
1T butter
1/3 c hot sauce (I used Franks)
Bread
Romaine lettuce
Spreads
1. I pounded down the chicken breasts and then grill. Once cooked through, allow to cool just a bit and chop up.
2. Microwave the butter for a few seconds until melted, then combine with hot sauce and cover chicken.
3. Cut open bread. Fill with chicken, sauce and lettuce.
Sauce:
Ranch spread: 2T ranch dressing and 2T cream cheese (cooking creme)
Blue Cheese Spread: 2T Sour cream, 1T blue cheese, 1t vinegar
Buffalo Chicken Sliders
2 boneless skinless chicken breasts
1T butter
1/3 c hot sauce (I used Franks)
Bread
Romaine lettuce
Spreads
1. I pounded down the chicken breasts and then grill. Once cooked through, allow to cool just a bit and chop up.
2. Microwave the butter for a few seconds until melted, then combine with hot sauce and cover chicken.
3. Cut open bread. Fill with chicken, sauce and lettuce.
Sauce:
Ranch spread: 2T ranch dressing and 2T cream cheese (cooking creme)
Blue Cheese Spread: 2T Sour cream, 1T blue cheese, 1t vinegar
Sunday, May 22, 2011
Baby Sugar Swirls
These are a really simple cookie that can easily be dressed up for any occassion. I love them because even you don't have to have a steady icing hand or know how to make icing roses to make a pretty cookie. So, here goes....
Baby Sugar Swirls
2 c flour
1/2 t baking powder
1/4 t salt
2/3 c powdered sugar
1/4 cup Splenda
1 1/4c Healthy Choice Buttery Spread
1 tsp vanilla OR almond
Food coloring
1 Canister of color sprinkles (or any confection)
1. Preheat oven to 350 degrees. Put parchement paper down on your cookie sheet.
2. Combine all dry ingredients. Then, add the butter in using your stand up mixer. While mixing, add your extract. Once combined removed half the batter and put in a small bowl in the freezer.
3. Add a few drops of food coloring and mix until you reach the desired color.
4. On a countertop, put down a sheet of clear wrap. Remove your dough from the freezer and place on the clear wrap. Put the colored dough in the bowl and place in the freezer.
5. Flatten the dough on the clear wrap a bit and then place a piece of wax paper (or another cling wrap) and roll out to about 1/4" thick. Remove cover dough from the freezer and repeat the process.
6. Once both have been rolled out, place the rolled colored dough ontop of the other. Roll up from the longest side. Now, roll up in clear wrap and place back in the freeze for about 10 minutes.
7. Remove from freezer, roll in your sprinkles and slice 1/2" cookies. Place on your parchment lined cookie sheet and bake for 15 minutes.
Original Recipe Courtesy of Our Italian Kitchen
Baby Sugar Swirls
2 c flour
1/2 t baking powder
1/4 t salt
2/3 c powdered sugar
1/4 cup Splenda
1 1/4c Healthy Choice Buttery Spread
1 tsp vanilla OR almond
Food coloring
1 Canister of color sprinkles (or any confection)
1. Preheat oven to 350 degrees. Put parchement paper down on your cookie sheet.
2. Combine all dry ingredients. Then, add the butter in using your stand up mixer. While mixing, add your extract. Once combined removed half the batter and put in a small bowl in the freezer.
3. Add a few drops of food coloring and mix until you reach the desired color.
4. On a countertop, put down a sheet of clear wrap. Remove your dough from the freezer and place on the clear wrap. Put the colored dough in the bowl and place in the freezer.
5. Flatten the dough on the clear wrap a bit and then place a piece of wax paper (or another cling wrap) and roll out to about 1/4" thick. Remove cover dough from the freezer and repeat the process.
6. Once both have been rolled out, place the rolled colored dough ontop of the other. Roll up from the longest side. Now, roll up in clear wrap and place back in the freeze for about 10 minutes.
7. Remove from freezer, roll in your sprinkles and slice 1/2" cookies. Place on your parchment lined cookie sheet and bake for 15 minutes.
Original Recipe Courtesy of Our Italian Kitchen
Wednesday, May 18, 2011
Blog turned Book
It seems like evryone is making a cook book now -a- days! Half the time I thumb throw a cookbook and find there is only a recipe or two I would actually make. My simple tastes I guess! Yet, there is one new cookbook I can't wait to get my hands on!
I Love this blog. They always have amazing recipes and heartfelt stories to share. I started reading this blog about a year ago and have been hooked ever since. So, if you have the time, check it out at Mennonite Girls Can Cook!!! If you like their recipes as much as I do, check out their amazing cookbook! All proceeds go to help help children in the Ukraine!
Sunday, May 15, 2011
Recipe Philosophy
What is your philosophy on cooking?
First...have I mentioned lately that I LOVE cooking? I have been cooking for as long as I can remember. I love the satisfaction of preparing something yummy for those I love. I find it fulfilling. I love the process, be it simple or complex. For me, it is therapeutic.
Step by step, be it stirring, chopping or kneading, it is so easy to get lost in the process. The world slows and chaos subsides. Ok, so the chaos subsides as much as possible with 2 rambunctious little boys and a phone that is always ringing. Either way, a calm sets in and the process begins.
So, how do I chose what to serve to my family. Well, I am a purist at heart. For me this means recipes without all the glitz and glamour. I prefer to cook from scratch with simple ingredients. You won't find 700 spices or the latest cooking gadgets in my kitchen. I don't find them necessary to produce good tasting, quality food.
Food should speak for itself. A potato should taste like a potato. No rosemary infused garlic cream cheese mashed potatoes in this house. I just don't see the need. Sure I could fancy up a box of instant potatoes, but you and I both know you can taste the difference. When you take the time to peel, boil and mash your potatoes you don't have to worry about clearing out the spice cabinet to mask the processed flavor of instant. Sure it make take a little bit longer, but I am confident in the food I serve. I swear I should be living on a kibbutz somewhere...now I know you think I am crazy..lol!
First...have I mentioned lately that I LOVE cooking? I have been cooking for as long as I can remember. I love the satisfaction of preparing something yummy for those I love. I find it fulfilling. I love the process, be it simple or complex. For me, it is therapeutic.
Step by step, be it stirring, chopping or kneading, it is so easy to get lost in the process. The world slows and chaos subsides. Ok, so the chaos subsides as much as possible with 2 rambunctious little boys and a phone that is always ringing. Either way, a calm sets in and the process begins.
So, how do I chose what to serve to my family. Well, I am a purist at heart. For me this means recipes without all the glitz and glamour. I prefer to cook from scratch with simple ingredients. You won't find 700 spices or the latest cooking gadgets in my kitchen. I don't find them necessary to produce good tasting, quality food.
Food should speak for itself. A potato should taste like a potato. No rosemary infused garlic cream cheese mashed potatoes in this house. I just don't see the need. Sure I could fancy up a box of instant potatoes, but you and I both know you can taste the difference. When you take the time to peel, boil and mash your potatoes you don't have to worry about clearing out the spice cabinet to mask the processed flavor of instant. Sure it make take a little bit longer, but I am confident in the food I serve. I swear I should be living on a kibbutz somewhere...now I know you think I am crazy..lol!
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