Stuff It!

  I do mean stuff it, peppers that is. This is the time of year when schedules seem to be especially frantic and people frazzled. From holiday preparations to Christmas parties, shopping and school concerts, it seems we are running in and out of a revolving door.
  This is a recipe that I found on Pinterest that is very quick to throw together, uses ingredients we always have on hand and is also something you can prepare ahead of time to make the evening rush less hectic You can also double the recipe and freeze the meat mixture to thaw at a later time and stuff  fresh peppers.
  I usually use ground turkey for any of our meat recipes but after whipping up some meatballs ,I had some ground beef left to use up. The Divas did not notice at all so you can use either.  Depending on the size of the peppers used we sometimes have leftovers which are used in a wrap for a lunch for the Divas. You are providing protein, vegetable, grains and some dairy, so it is a complete meal and fills those tired tummies on a cold night. 

Ingredients:

1 lb lean ground beef OR turkey

2 cloves garlic, minced

1/4 white onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

Salt and pepper to taste

3 large sweet peppers, washed

1 cup low sodium chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked rice

Olive oil spray

1/4 cup reduced fat shredded cheese

 

Directions:

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan.

 

 
 
As much as I love chopping and prepping, I am not a fan of the lingering garlic odour on my fingers.  After trying a few garlic presses I found a great and sturdy one at Ikea that is easy to use and easy to clean.
 
 

 


Saute about 2 minutes and add ground turkey.
 
 

 

Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.

Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.



 






This chicken broth is sold at Costco and is the Home Goodness brand. Organic and a case of six is less than $8.00.







 
I also have a favorite tomato sauce I buy at Costco as well. The Simply Natural brand is also organic and has incredible flavor. This is delicious on pastas and for making homemade pizzas. Now all you have to do is STICK TO YOUR LIST and avoid all aisles that you don't need items from. Challenge your self to see if you can make it in and out of Costco without  breaking the bank.




Combine cooked rice and meat together.
 
 

 
 
Another time saving tips is to use Uncle Ben's Whole Grain Brown Rice as shown here. Amazingly I did NOT buy this at Costco, and it can be found in all grocery store. You mix water and rice and have to option of adding butter. Boil, simmer and let sit and your rice is done in 10 minutes. I always make extra and use in a fried rice stir fry for the Divas for lunch.

Cut the bell peppers in half lengthwise, and remove all seeds.
 
 

 
 
 Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes.
 
 

 
 
 Top with shredded cheddar cheese and bake another 5 minutes until cheese melts.  The Divas like this with a small salad and they both usually eat a whole pepper!
 
 

 
 
My carnivore companions know that my dinner is a vegetarian option. I mix black beans with the extra rice, tomato sauce, season with cumin and garlic and substitute vegetable broth.
Either version is quick, healthy and delicious.
 
 
Bon Appetit!
 

 

Savoury Sausage and White Bean Tuscan Stoup!

  Not to be limited to one kind of soup, we are moving from Thailand to Tuscany! I find I am always worried that the Divas are not having a hot lunch when we face a crisp fall and then a frigid winter. I also like to ensure they are having enough protein to keep their brains fueled for school and acitivities.
  This is a recipe I found on Pinterest (#addict) for a soup/stew that has been a HUGE hit with the Divas. It freezes well and is a favorite in a thermos for lunch. We also have this as a staple meal for the activity nights so it can be quickly warmed and provides a quick and easy dinner. Being a vegetarian I don't eat this myself but I have made it with out the sausage and it tastes great. I also use gluten free pasta but feel free to walk on the wild side with the regular kind!
 The Divas are not big fans of spice (#flavor) so I buy the large mild Italian Sausage and usually use 3-4. Parmesan cheese is a must and if you can splurge use the freshly grated when serving or reheating. If all else fails the cheese powder in a can will do and it's fun for the kids to sprinkle "snow" on their stoup!


Ingredients:

1 lb sweet Italian sausage
2 carrots, peeled and chopped
½ onion, diced
3-4 cloves garlic, minced
4 cups low sodium chicken broth
1 can (15 oz) diced tomatoes with garlic and olive oil (I use Aylmer Accents)
1 can (15 oz) cannellini beans
1 tbsp dried basil
½ tsp salt
½ tsp pepper
½ lb shell pasta
1 handful fresh baby spinach leaves, thinly sliced
Freshly grated parmesan cheese

 

 

 

Directions:

 

 In a large soup pot brown sausage, over medium heat.

 

 

 

 

Reduce heat to medium and add carrots, garlic and onion. 

 

 

 

 

 

Saute for approximately 7 minutes, until vegetables are tender.  Add diced tomatoes, chicken broth and beans.

 

 

 

 

 

 

 Stir in dried basil, salt and pepper.  Bring to a boil. Stir in pasta, cover and simmer 7-8 minutes until pasta is cooked.

 

 

 

 Remove from heat and stir in spinach until just wilted.

 

 

 

 

Top with freshly grated parmesan and some sliced baguette

 

 

 

Warm your tummies and warm your heart!

 

Bon Appetit!

 



 

Hot and Sour Sass!

It happened.. October became November, November became December.  I think I am aging as I always feel cold. I'm afraid I may turn into Jerry Seinfeld's parents and feel a constant need to have the heat or air conditioning on. I need to have my hot flashes from October to March I think!
 I LOVE hot and sour soup. I have found two great restaurants in Burlington that make a vegetarian version but a large container is usually about $10. After some scouring on Pinterest and cooking and sampling I found the recipe that is the closest to the flavours I crave on a damp cold day.  The grocery stores now all have ethnic sections so it is easy to find the items needed on your regular grocery run. This soup tastes great the day it is made as well as reheated. I have also frozen it but most times at the Duncan casa there is not enough left to freeze. I would suggest making a double batch if you want some to eat and some to keep.  You can adjust the sour and heat to your liking.. here in this house.. some like it HOT!

 

 

 

4.

Ingredients:

 

1 1/4 cups water

227 ml can of sliced bamboo shoots, drained

1/2 package Dried Black Trumpet Mushrooms ( about 2.5 ozs total)

2 tsp dark sesame oil

8 ozs boneless, skinless chicken breast cut into 2" thick strips *

2 cups fresh mushrooms sliced (Cremini mushrooms are great for flavour)

1/3 cup green onion, including tops, sliced

2 1/2 cups chicken stock

3 tbsp low sodium soy sauce

2 tsp honey

1 1/2 tbsp corn starch

8 ounces firm tofu cut into 2" thin strips

3 tbsp rice vinegar

1/4-1/2 tsp hot red pepper sauce (to taste)

 

 

Directions:

In a small saucepan, bring 1 cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then drain. Add the dried mushrooms to the water to the water remaining in the saucepan and let soak for 15 minutes.

Both of these products were purchased at Longos, use whatever dried mushrooms you like, be creative!
Drain the mushrooms through a sieve, reserving the soaking liquid. I like to slice the mushrooms a bit since the texture can be a bit different for some palates.

*In a large saucepan, heat the sesame oil over moderate heat. Add the chicken and saute for 4 minutes, or until no longer pink on the outside*

Add the soaked mushrooms, mushroom liquid, fresh mushrooms, green onions, chicken stock, soy sauce and honey.

 

Meanwhile, in a small bowl, mix the cornstarch with the remaining 1/4 cup of hot water. Stir the cornstarch mixture into the simmering soup and cook for 5 minutes. 

Stir in the tofu, bamboo shoots, vinegar and red hot sauce to taste.

Cook at a simmer until tofu is heated through, stirring occasionally.
 

 
Ladle into a bowl and serve. I like to top with sliced scallions and chow mein noodles. Add a cup of green tea and you've got all the fixings to fight the chili days. I also throw in a little extra hot sauce!
 

 
 
 
Bon Appetit!