Tuesday, November 26, 2013

Stuffed Poblano Peppers


I decided to make some stuffed peppers using poblano peppers.  I had never cooked with poblano peppers before so I was a little nervous for the outcome.  I read through several different stuffed poblano pepper recipes and just decided to do the following.

Ingredients:

4 poblano peppers
2 hot turkey links
1/2 box mushrooms
2 small yellow peppers (any will do)
1/2 onion diced
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
3/4 cup shredded cheese

One of the recipes I read, it gave instructions to cut a slit in the poblano pepper from the stem to the bottom of the pepper.  Place the poblano peppers under the broiler until the skin turns black.  Make sure to check on the pepper every few minutes and turn the peppers so that all sides have exposure to the broiler.  Then afterwards, let the peppers cool, peel off the outside side and turn the pepper inside out to remove the seeds.  This part took much longer than I thought and was quite annoying since the peppers were pretty fragile.  Next time I think I would try to deseed the peppers before I broil them.
While the peppers were broiling, I cooked the turkey sausage.  (Take the meat out of the casing before cooking)



After the sausage was done cooking, I moved it onto a plate with a paper towel.  Then I cooked the veggies.  Once the veggies are cooked, add back in the sausage and can of diced tomatoes.
 Stuff peppers with the sausage filling.  Sprinkle cheese over the top and bake for 5 more minutes or until the cheese has melted.  These also make great leftovers!



Wednesday, November 20, 2013

Butternut squash veggie chili

Veggie chili is my go to dish when I have a lot of veggies handy and I want a quick, delicious, and nutritious dinner.

This night I had leftover butternut squash cubes so while I was cutting up all my veggies, I let the cubes roast in the oven for 25 minutes.  

Ingredients I used:
1 zucchinii
1 yellow squash
1 can of black beans
1 can of diced tomatoes
1 box mushrooms
2 little orange peppers
1/2 onion diced
1 tablespoon chili powder
1 tsp cumin
1 tsp minced garlic
1/2 tsp cocoa
1/2 tsp crushed red pepper


After cutting up all of the veggies I threw in the onion to sauté first.
Then I threw in the peppers
Then the zucchini and squash
Then the tomatoes
Now its time for my cute roasted butternut squash cubes
Throw in spices and beans
Let simmer for 5-10 mins
And there you have it...quick easy veggie chili!

Monday, November 4, 2013

Tofu Tikka Masala

I love Indian food but it always seems like such an ordeal to make it.  Enter "Eating Well" magazine with a super fast curry recipe to save the day!!  This was a quick and simple recipe which yielded delicious results.  It is definitely a keeper!  Shockingly I made no changes to the original recipe!  So here it is!

Ingredients:
3 tablespoons garam masala
1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
2 14-ounce packages extra-firm or firm tofu
1 tablespoon canola oil plus 2 teaspoons, divided
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon flour
1 28-ounce can diced tomatoes
1/3 cup half and half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. 

  
Cut tofu into 1-inch cubes and blot dry with paper towels. 
 Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.  Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.
Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes.

Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute.
 Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.
 Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes.
 Remove from heat and stir in half-and-half.

Butternut Squash risotto

I love squashes...acorn squash, yellow squash, spaghetti squash.....and most of all.. butternut squash!  And in the fall and winter...I am a squash cooking machine.

I found this recipe in a fitness magazine.  It was a simple dish that you can cook up quickly on a weeknight and it is so delicious!

Ingredients
4 1/2 cups  low-sodium chicken broth
3 tablespoons olive oil
12 sage leaves, plus 1 tsp finely shredded
2 cups finely diced butternut squash
1 cup finely diced onion
1 cup Arborio rice
1/2 teaspoon salt
1 ounce finely grated Parmigiano-Reggiano (about 3/4 cup)

Directions

Bring broth to a boil in a small saucepan, reduce heat to low and cover to keep warm.  Heat oil in a small skillet over medium high heat.  Add sage leaves and cook until crisp and slightly shriveled, about 30 seconds.  Using a slotted spoon, transfer to a plate lined with paper towels to drain, reserving oil.


 
 
Transfer 1 tablespoon sage oil to a large heavy saucepan and heat over medium high heat.  Add squash and cook, stirring occasionally, until slightly softened and browned (5-6 mins), transfer to a plate.  Add remaining sage oil, reduce heat to medium, add onion and cook, stirring, until translucent, 6-7 mins.



Add rice and cook, stirring constantly, until glossy, 2-3 minutes. Add 1/2 cup broth and simmer, stirring constantly, until absorbed.  Continue adding broth 1/2 cup at a time, stirring constantly, until absorbed.  This part is where you find out that in making risotto, patience is the secret ingredient because it takes some time for risotto to absorb the broth!  It takes at least 40-50 minutes for the risotto to absorb the broth.


Add squash, sliced sage, salt and parmigano-reggiano and cook, stirring one minute.  Top with crispy sage leaves.