Winter of 2014, 50 plus inches
When winter is non stop and snow storms and cold have given you the blues cook comfort foods.
I had the flu, H1N1 went on Tamiflu and lost 5 lbs. The snow and cold has my metabolism in high gear and I can eat comfort food without gaining weight.
I made mac n cheese for lunch and stuffed peppers for dinner.
mac n cheese is an art form cuisine that I am still perfecting.
But, the stuffed peppers came out classic.
I should say the recipe was adapted from Simply Recipes Dad's Stuffed Bell Peppers
Mom's Bell Peppers
Ingredients 4 bell peppers, red, yellow, and green
salt & black pepper to taste
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped into small diced pieces
(cut a checkerboard of slices into an onion to dice)
4 cloves of garlic finely chopped
dice left over tops of the peppers
1 lb of lean chopped beef
2 cups of cooked brown rice
2 cups of chopped (Pom) tomato sauce
1 tbsp of dried oregano or Italian seasoning
1/2 cup ketchup
1 tbsp Worcestershire Sauce
Tabasco to taste
1 Bring a large pot of water to boil. Cut the top off peppers 1 inch from the stem end, and remove seeds. Add several pinches of salt boiling water, then add peppers and boil, about 5 minuets.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute or two more. Add meat, rice, tomatoes, and oregano. Salt and pepper. Cook for 10minutes.
3 Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and spoon on top. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes.
I had the flu, H1N1 went on Tamiflu and lost 5 lbs. The snow and cold has my metabolism in high gear and I can eat comfort food without gaining weight.
I made mac n cheese for lunch and stuffed peppers for dinner.
mac n cheese is an art form cuisine that I am still perfecting.
But, the stuffed peppers came out classic.
I should say the recipe was adapted from Simply Recipes Dad's Stuffed Bell Peppers
Mom's Bell Peppers
Ingredients 4 bell peppers, red, yellow, and green
salt & black pepper to taste
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped into small diced pieces
(cut a checkerboard of slices into an onion to dice)
4 cloves of garlic finely chopped
dice left over tops of the peppers
1 lb of lean chopped beef
2 cups of cooked brown rice
2 cups of chopped (Pom) tomato sauce
1 tbsp of dried oregano or Italian seasoning
1/2 cup ketchup
1 tbsp Worcestershire Sauce
Tabasco to taste
1 Bring a large pot of water to boil. Cut the top off peppers 1 inch from the stem end, and remove seeds. Add several pinches of salt boiling water, then add peppers and boil, about 5 minuets.
2 Preheat oven to 350 degrees F. Heat 4 tbsp of oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute or two more. Add meat, rice, tomatoes, and oregano. Salt and pepper. Cook for 10minutes.
3 Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and spoon on top. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes.
Comments
Post a Comment