Stuffed Sweet Peppers: A Fiesta on a Plate!

Beautiful and brightly colored sweet bell peppers

Back in college I spent a semester studying in Colima, Mexico, where I took an extra curricular cooking class to learn how to make some of the local specialties. Chiles Rellenos Colimenses (Colima style stuffed peppers) was my favorite dish I learned to prepare. So, inspired by my days in Mexico, I cooked up a fresh new version and boosted the nutrition in some clever little ways. Wow, was it delicious. I knew it was going to be tasty, but it was truly spectacular. I love it when things turn out even better than planned!

Traditionally, this dish uses poblano peppers, but I opted to use some beautiful and sweet bell peppers. I used red, orange and yellow. Figure a half of a pepper per person per serving. But I suspect you will want more than just one serving;)

Savory filling simmers as the sweet peppers prepare to be stuffed!

Ingredients

• 3-4 of your favorite colors of bell peppers cut in half and cleaned out
• 1 cup of quinoa, cooked according to package instructions (could sub brown rice)
• 1/2 cup raisins, diced (could sub dried cherries or cranberries)
• 2 cups fresh spinach leaves, chopped
• 1/2 white or red onion diced
• 1/2 cup nuts (pepitas, almond slivers, or walnut pieces are all good)
• 1 jar/can fire roasted tomatoes
• 1 large jar/can crushed tomatoes
• 1 lb lean ground turkey
• 2 cups potatoes (boiled until tender, then diced into cubes)
• 1-2 cups of diced cooked carrots
• 2 cloves fresh garlic, minced
• cumin, salt, pepper, oregano, garlic and onion powders, olive oil (or your preferred cooking oil)
• * Optional toppings: 1 cup shredded or crumbled cheese; salsa verde/tomatillo salsa; jalepenos, chipotle salsa.

Sweet and Savory Stuffed Peppers (chiles rellenos)

Start by halving and cleaning the peppers and place in a glass baking dish, and roast at 350 degrees until they are beginning to caramelize around the edges and flesh is tender (15-ish minutes). While they roast, brown the turkey in a large skillet, seasoning liberally with cumin, salt, pepper. Add a bit of olive oil and mix in onions, garlic, spinach and stir until the spinach wilts down. Next, add the carrots, potatoes, quinoa, raisins and  nuts. Mix well, and add tomatoes (do not drain them). Season with oregano, garlic and onion powders. Cover and turn off heat. When the peppers are soft but still hold their bowl like shape, spoon in the mixture.You will have extra filling that can be used as a sauce to top them off when serving. Top with your favorite shredded or crumbled cheese*, and put back into the oven for 10-15 minutes. I used feta crumbles, just a few on top. Too much cheese will make it a much heavier meal and take away from all of the flavors and textures.

This really has everything you could need or want all in one pretty and delicious little package. The dried fruit and roasted tomatoes add a nice but subtle sweetness to the otherwise savory dish. The quinoa and nuts add some texture, and the spinach and peppers pack a nutritional punch to round out the meal. I like mine with a little more heat, so I add sliced jalepenos and chipotle sauce to the ones for the grown ups.

I hope you enjoy this fresh fiesta on a plate!

Simply. Delicious. Pasta.

Looking for something, quick, easy, yet a little elegant? We're talking less than 30 minutes from the time the little light bulb in your overworked brain ignites to your first bite of yumminess at the table. The other great thing about this dish is that it requires few ingredients -many that you may already have- so pre-planning is not an issue. When push comes to shove in our house in the dinnertime battle, pasta is always a winner! So pour yourself a glass of vino, and savor the taste of victory.

Simply Delicious Shrimp Pasta

• 1 pound (box) pasta
• 1 pound large shrimp (raw, peeled, deveined, tail off)
• 1 small carton cherry or grape tomatoes halved or quartered
• 6 cloves fresh chopped garlic (or a good squeeze of the tubed stuff, or two heaping spoonfuls of the jarred minced stuff)
• 1 pesto cube (see previous post Pesto, Presto!), or tablespoon of prepared pesto
• Squeeze of lemon
• 1 jar of marinated artichoke hears (cut into bite size chunks)
• 1 TBSP butter
• 3 TBSP soft goat cheese
• Salt, pepper, extra virgin olive oil and dry white wine (I like sauvignon blanc or pinot grigio since I can also drink it, too!)

Start a pot of super salted water for pasta on high, and a large skillet with garlic, butter, and a good coat of olive oil over medium heat.

While both pans heat, slice tomatoes and artichokes.

As soon as the garlic is fragrant and butter is mostly melted, add shrimp.

Next, add in the tomatoes and artichoke.

Flip shrimp with a pair of tongs as soon as they begin to curl and quickly add some freshly cracked black pepper, salt, squeeze of lemon, and about 1/2 cup of white wine.

Allow liquids to bubble, then remove from heat to avoid overcooking shrimp.

When noodles are cooked to your liking, drain add to pan with shrimp and goodies.

Top with pesto and goat cheese, then mix. If it's a bit dry, add a drizzle of olive oil and one more squeeze of lemon.

A really fun, and yummy, garnish is a Parmesan chip. Make a few piles of shredded cheese (don't use the grated stuff in the shaker) on some foil, and put into toaster oven on 350 for a few minutes until bubbly and golden brown. Allow to cool, then peel off and place on top of each serving.


Enjoy with a glass of white wine, and viola! Done.

Chicken Soup for the Soul

One thing I can't resist is volunteering to deliver meals to families coping with illness, loss, deployment, new babies, sick babies, family difficulties, natural disasters, etc. I know it's a small thing, but sometimes it's all I can offer. And I know if my family were in need, I would be eternally grateful if others did the same for me. So, here is what's on the stove right now for a colleague who is hospitalized with an acute illness, and has precious small children and a working spouse at home.

Yummy Tummy Warming Tortellini Soup
1 rotisserie chicken (de-bone and shred or cube meat)
2-3 cartons low sodium chicken broth (you can use 2 and 2 cups water, but will need extra seasoning)
1 can cannellini beans rinsed and drained (white kidney beans)
1 or 1/2 frozen peas (depending on your taste)
2 bags frozen cheese stuffed tortellini
1 cube frozen pesto
Parmesan cheese
salt, pepper, thyme

Add broth, beans, peas to pot and bring to boil. Add frozen peas and tortellini. Cover. As it comes to a simmer, shred/chop chicken. Add chicken and salt, pepper, and thyme to pot. Soup will be ready to eat immediately after coming to a boil though it is best when you cover, turn off heat, and allow to sit for 5-10 minutes.

Serve in bowls, top with grated Parmesan cheese and pepper. A great side is some warm, crusty bread, simply drizzled with olive oil and seasoned with pepper. Dip into soup for a scrumptious bite! Heart-warming, tummy-warming, and just plain yummy on a chilly fall night.

It's All About The Pot

Oppressive heat and humidity can pretty much guaranty I will be looking for ways to feed the family that does NOT involve turning on the oven. Or stove top. Or toaster oven. Or microwave... This week we had plenty of that kind of weather, and a friend reminded me of the beauty of the crock pot. It puts off no heat while it sits quietly on the counter, cooking up whatever yummy concoctions you can come up with. The challenge for me was to overcome my image of crock pot food being heavy, comfort-type meals better suited for cold weather. I'm happy to say I made two successful crock pot meals that were equally easy, healthy, and enjoyable on a hot day.

Crock pot meal #1: Crock Pot Turkey Joes
My version of sloppy joe's has a sneaky way of adding in extra nutrition, and cutting down on fat. I was inspired by Jessica Seinfeld's book, but don't have the patience or time to make numerous purees of vegetables to "hide" in my kids' food. And, my kids do a pretty good job of eating their vegetables. But, nonetheless, sometimes an extra boost can help make up for the popsicles and ice cream truck treats that come with summer. I started this a little after noon, and it was great for dinner around 6:00. Best of all I didn't have to stand over a hot stove browning meat!

• 1 pound lean ground turkey
• 1/2 can black beans (drained and rinsed)
• 1 packet Sloppy Joe seasoning
• 1 small can tomato sauce
• 1/4 cup ketchup
• 1 jar organic/ all natural spinach and carrots baby food (trust me, you can't taste it a bit)

With crock pot on high, mix in the turkey and seasoning packet (don't follow directions on packet to add water). The turkey will absorb the seasoning and begin to cook. Stir occasionally for the first half hour.

Next, add tomato sauce, baby food, beans, and ketchup. I also sprinkle in onion powder and garlic powder, but it's not necessary. Mix well, put on the lid and let it go! I turned down the heat to "keep warm" after an hour and propped the lid open slightly to let out steam so I didn't end up with chili instead.
Serve on your choice of whole grain bread or bun with a fresh fruit salad and you have yourself a tasty summer meal.

Crock Pot Meal #2: Taco Bar Chicken with Rice
This is a fun meal for entertaining or feeding a crowd without heating up the kitchen. The chicken and rice cook in the crock pot, leaving only fresh veggies and condiments to prepare. It's also nice for picky eaters since you serve it taco bar style allowing everyone to choose their own toppings.

In the crock pot:

• 2-4 cups shredded chicken (prepared store bought rotisserie chicken works great, or make your own shredded chicken in bulk, freeze and store for quick no-cook recipes in the future. Check out Making Bulk Shredded Chicken in Crock Pot)

• 1/2 cup rice
• 1/2 cup orzo pasta
• taco seasoning packet
• 1 can Ro-Tel tomatoes with green chili
• 1/2 cup water
• 1 TBSP olive oil
• lime pepper (optional, to taste)

On the side: (the possibilities are endless!)

• diced tomatoes
• diced jalepeno
• shredded cheese
• shredded lettuce
• diced avocado or prepared guacamole
• sour cream
• taco and/or hot sauce
• chopped onion
• sliced black olives

Combine all ingredients in the crock pot and mix well. Simmer on high for about 10 minutes covered, and then add in shredded chicken, replace lid, turn to low and let it go. Once all liquid is absorbed and rice is tender, mix well to fluff rice and pasta, and turn to "keep warm" until you are ready to eat.

Serve with whole wheat soft tortillas, hard shell tacos (la Tierra brand is my all time favorite) or even pita pockets. I love a squeeze of lime and dash of chipotle powder on mine. Often, I don't even bother with a side dish for this, since you have the meat, rice, and vegetable toppings all rolled into one delicious package.

What are your favorite crock pot recipes?

Happy crock potting!

Wasssuuuuppp? Wasabi!

Looking for inspiration? Craving something different? Sometimes it's hard to break out of the routine. But here is an easy and delicious way to do it! Kick it island style with a little Sesame Crusted Ahi Tuna with Wasabi Dipping Sauce.

I got my inspiration for this dish from one of my favorite places on St. Thomas in the US Virgin Islands. While a nanny for a family on the island, I used to cherish my Sundays "off duty" and hit Iggy's Beach Bar at Bolongo Bay Beach Resort. The skewered tuna with wasabi sauce was my favorite thing to snack on while sitting on the deck and marveling at the clear waters and powdery white sands.

You can find individually frozen ahi tuna "steaks" in packages in your grocer's freezer section. Or, if you are lucky enough to live somewhere you can get the fresh stuff, well then I am jealous. If it's the frozen variety you'll be using, you really only need to partially thaw it according to the package directions. This is a fish that really should be prepared rare to medium-rare, otherwise it quickly resembles tuna from a can and is extremely dry. Fresh, or completely thawed fish will require very little cook time.

Marinade the tuna (10-20 minutes) in a glass dish or plastic bag in a mixture of a little sesame oil, low sodium soy sauce, honey, salt, pepper, and fresh lime juice. Heat a pan to medium-high with about a tablespoon of sesame oil. While it heats, remove the tuna from the marinade and roll in sesame seeds (white and black) until it is covered in a nice crust. Sear the fish for approximately 2 minutes on first side, 1 on the other. The sesame seeds should brown, and the fish will be medium rare. If you just can't stand the thought of medium rare, cook additional 2 minutes on the flip side to bring it to medium. If it rests for any amount of time, residual heat will cook it slightly more.

Dipping sauce: Whip up plain Greek yogurt or mayo, wasabi, a dash of soy sauce, drop of sesame oil, squeeze of lime, and garnish with sesame seeds .

Serve with simple sides like a micro green salad dressed with a little oil, lemon juice, salt and pepper; and bed of whole wheat couscous. Now kick back and imagine the sound of the waves crashing and sip on a fruity drink!