Archive for the ‘Dinner’ Category

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Turkey and Rice Stuffed Peppers

March 22, 2017

My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.

20170303 Stuffed Pepper 03

You will need:

  • 6 bell peppers
  • 4 T olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce (we used an arrabiata)
  • 1 t ground oregano
  • 1 t ground basil
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1/4 t crushed red pepper flakes
  • 1 small bunch scallions, trimmed and chopped
  • 1 c cooked long-grain/wild rice
  • 2 c shredded cheese (we used our favorite cheddar)

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
  3. De-seed the peppers and place the pepper cups in a 9×3 baking dish.
  4. Heat the olive oil in a large non-stick skillet over medium heat.
  5. Add the turkey and start to brown and crumble, cooking about 5 minutes.
  6. Add the chopped bell pepper, onion and garlic.
  7. Saute until the turkey is cooked through and starting to brown.
  8. Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
  9. Allow to simmer 3-5 minutes. Remove from heat.
  10. Stir in half of the cheese.
  11. Spoon the filling into the bell pepper cups. Top with the extra cheese.
  12. Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.

20170303 Stuffed Pepper 05

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Deconstructed Pierogi Lasagna

March 17, 2017

Pierogi are filled dumplings that often have some combination of potato, cheese and meat inside. Rather than making individual dumplings, we decided to try it in the style of a lasagna. This is a rich and hearty dinner, so consider a light salad alongside for freshness.

20170301 Pierogi 01

You will need:

  • 1 package fresh lasagna noodles (or 9 boxed noodles, parboiled)
  • 12 oz thick cut bacon
  • 1 large onion, diced
  • 2 lb red skinned potato
  • 3 T butter
  • 8 oz reduced fat chive and onion cream cheese, room temperature
  • 1 small bunch scallions, trimmed and chopped
  • Salt and pepper, to taste
  • 3 c shredded cheddar cheese

Then you will…

  1. Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the bacon on the prepared baking sheet. Bake for 10-12 minutes or until starting to crisp up. Remove from the oven. Transfer the bacon to a paper-towel lined plate and set aside. Crumble once cool.
  3. Reduce oven temperature to 350 degrees.
  4. Cut the potatoes into 1 inch chunks. Put them in a large pan and cover with cold water. Add some salt.
  5. Bring the potatoes to a boil and allow to cook until able to be easily pierced with a fork, about 7-10 minutes.
  6. Drain the potatoes and return to the pan. Add the butter and cream cheese, and mash the potatoes until mostly smooth.
  7. Mix in the scallions and half of the bacon.
  8. Season with salt and pepper to taste.
  9. Line the baking dish with 1/3 of the lasagna noodles.
  10. Spread 1/3 of the mashed potatoes and sprinkle with 1/3 of the cheese.
  11. Repeat two more times with the remaining noodles, potatoes and cheese.
  12. Sprinkle the top with the remaining bacon.
  13. Cover lightly with foil.
  14. Bake for 30 minutes.
  15. Remove the foil and continue baking until warmed through, bubbly and golden, another 15 minutes or so.

20170301 Pierogi 02

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

20170101-squash-sloppy-joe-01

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Slow Cooked Buffalo Chicken

January 16, 2017

I’ve mentioned that I love buffalo chicken before. With the business of work and wanting more time to play with baby R when we are home, D and I are testing a variety of easy-to-assemble dinners. This buffalo chicken is sooooooo tasty, and I loved being able to throw everything into the crock pot or slow cooker. It will look like you have too much liquid at the end. However, once you shred the chicken and stir it back in, the chicken will soak up all the yumminess. We served the chicken on top of baked sweet potatoes with some Greek Yogurt Ranch sauce and chopped scallions.

You will need:

  • 1/3 c hot sauce, generous
  • 2 T butter or your favorite oil
  • 1 T coconut aminos*
  • 1/2 t dried garlic powder
  • 1/2 t dried oregano
  • 1/4 t cayenne
  • 1/4 t salt
  • 1/4 t pepper
  • 1 lb chicken breast
  • 1 medium yellow onion, chopped

20170103-buffalo-chicken-02

Then you will…

  1. In a small saucepot, heat everything over medium heat (but the chicken and onion) until warmed through. Remove from heat.
  2. Place the chicken and onion in the slow cooker.
  3. Pour the sauce on top.
  4. Cook on LOW for 4 to 6 hours.
  5. Remove the chicken and shred with two forks.
  6. Return the chicken to the slow cooker and mix with the sauce.
  7. Serve!

*Coconut aminos is an alternative to soy sauce that is vegan, gluten-free, low sodium and low glycemic. It’s made from the aged sap of coconut blossoms and can be found in most major grocery stores (often near the soy sauces).

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Asian Beef and Cabbage with Noodles

December 7, 2016

20161107-asian-cabbage-beef-02

This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
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Slow Cooker Squash, Lentil and Chickpea Stew

October 30, 2016

This is a hearty fall stew that requires very little prep work. You could allow everything to simmer on the stovetop or toss it into a crockpot while you head out for the day. D said it reminded him of a chili, and it went well with a salad and some crusty bread. It would also be a great dish to prep, pop in the freezer, and save for a busy day.

You will need:

  • 1 T olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 4 cloves garlic, peeled and minced
  • 1 T garam masala
  • 3 c butternut squash, peeled and chopped
  • 28 oz diced tomatoes with chilies, with their juices
  • 1 qt vegetable broth
  • 1 c red lentils
  • 30 oz chickpeas, drained and rinsed
  • Salt and pepper, to taste

Then you will…

  1. Heat the olive oil in a large skillet over medium heat. (If not using a crockpot, use a large soup pot and then add the rest of the ingredients to the pot throughout the recipe).
  2. Add the onion, carrot, celery and garlic. Saute for 5 minutes or until the onion begins to soften.
  3. Stir in the garam masala and saute until fragrant, about a minute.
  4. Combine along with the remaining ingredients in the crockpot. Cook on LOW for 6-8 hours.

20161003-lentil-stew

 

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