Wednesday, October 1, 2014

STUFFED BELL PEPPERS


Stuffed Bell Peppers

Makes 2 servings
Prep: 20 minutes
Cook: 40 minutes
Shopping List:
  • 235 ml or 1 cup water
  • 100 gr or ½ cup uncooked Arborio rice
  • 2 green bell peppers, halved and seeded
  • 15 ml or 1 tablespoon olive oil
  • 2 green onions, thinly sliced
  • 1 gr or 1 teaspoon dried basil
  • 2 gr or 1 teaspoon Italian seasoning
  • 3 gr or ½ teaspoon salt
  • 1 gr or 1 pinch freshly ground black pepper
  • 1 tomato, diced
  • 75 gr or ½ cup crumbled feta cheese
TO MAKE:
  1. Preheat oven to 200° C or 400° F.
  2. Lightly grease a baking sheet.
  3. In a medium saucepan, bring water to a boil.
  4. Stir in the rice.
  5. Reduce heat, cover, and simmer for 20 minutes.
  6. Remove from heat, and set aside.
  7. Place the peppers cut-side down on the prepared baking sheet.
  8. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
  9. While the peppers are roasting, heat oil in a medium skillet over medium-high heat.
  10. Cook the onions, basil, Italian seasoning, salt, and freshly ground black pepper in oil for 2 to 3 minutes.
  11. Stir in the tomato, and cook for 5 minutes.
  12. Spoon in the cooked rice, and stir until heated through.
  13. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  14. Return to the oven for 5 minutes.
  15. Serve immediately.
Note 1: Make these peppers the night after making a stir fry, to use up extra cooked rice. You can also stuff the peppers with leftover risotto from the previous night’s dinner.
Note 2: If you find that the salt in the feta is plenty, don’t add any extra.

green-bell-pepperENJOY !

Amount Per Serving
Calories: 385
Total Fat 15.2g
Saturated Fat 6.7g
Cholesterol 33mg
Sodium 995mg
Total Carbohydrates 52.6g
Dietary Fiber 4.5g
Protein 10.8g

Saturday, September 13, 2014

lobster mac and cheese

Sub substitute pankco bread crumbs 9x12 dish

Ingredients

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


Read more at: http://www.foodnetwork.com/recipes/ina-garten/lobster-mac-and-cheese-recipe.html#comments?oc=linkback

Tuesday, June 10, 2014

SPAGHETTI AND HOT DOGS: A DISH I WILL NEVER MAKE


Skewer hot dog bites on dry spaghetti, and boil.

I think this would be a funny 'joke' dish to present to guests but as much as I love hot dogs and I love spaghetti, I'll leave combining the two to Chef Boyardee.

Wednesday, June 4, 2014

MEXICAN 3 BEAN SALAD - BLACK, KIDNEY AND CANNELLINI BEANS W/ LIME, CILANTRO, CUMIN AND CHILI POWDER DRESSING


Mexican 3 Bean Salad

This is a very easy and tasty salad -- it was a perfect dish for our Memorial Day BBQ. It's ideal for making the day before you serve it because not only will it save you time, the flavors really develop. For bigger gatherings serve mixed with half a box of bow tie pasta.


Shopping List:

1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can cannelloni beans, drained and rinsed 
1 green bell pepper, chopped
1 red bell pepper, chopped
10 ounces of frozen corn kernels
1 red onion, chopped


THE DRESSING 1⁄2 cup olive oil
1⁄2 cup red wine vinegar
2 tablespoons fresh lime juice (add zest for deeper flavor) 
1 tablespoon fresh lemon juice (add zest for deeper flavor)
2 tablespoons white sugar
1⁄2 tablespoon salt
1 clove crushed garlic
1⁄4 cup chopped fresh cilantro (I used dried)
1⁄2 tablespoon ground cumin
1⁄2 tablespoon ground black pepper 1 dash hot pepper sauce
1⁄2 teaspoon chili powder




TO MAKE:
  1. In a very large bowl, combine beans,bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice and zest, lemon juice and zest, sugar, salt, garlic, cilantro, cumin, and black pepper.
  3. Season to taste with hot sauce and chili powder.
  4. Pour olive oil dressing over vegetables; mix well.
  5. Chill thoroughly and serve cold.
  6. Try mixing with 1/2 a box of bow tie pasta.








CROSSPOST