Red Hot Chili Pepper by epicuriousbrit


I substituted the beef with lentils and peppers to make this vegetarian. This dish is delicious, thank you epicuriousbrit.

epicuriousbrit

After stuffing ourselves for a week in Mexico (with cheese and beans and cheese and beans and nachos and “uno mas cerveza, por favor!”), tonight I am making a lean, mean, fighting-machine dinner. And I must say, I impressed myself!  It’s been a crazy few days and I came home from work not wanting to cook ANYTHING.  But under Neon’s insistence I came up with a delicious meal using the only leftovers we had in the fridge/freezer (after a week away in Mexico) plus two bell peppers I grabbed from the local veggie store.

This meal has to be dedicated to my lovely Mum…it’s is one of her favourite ways to enjoy a meal with no carbs.  So satisfying, and pretty damn good for you!

Stuffed Bell Peppers

Serves:  2 as a main dish, 4 as a starter
Preparation Time:  20 minutes
Cooking Time:  1 hour
Drinking Time:  1 glass of white…

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Quesadilla


Quesadilla

When in a pinch this is an easy and very tasty dish, especially with homemade black beans.

Ingredients:

4 flour tortilla

Butter

Mexican blend cheese, shredded

¼ cup of black bean, made from dried beans

2 green onion, chopped

2 tbsp. salsa

Directions:

Rub a hot skillet, over medium heat with butter.  Place one tortilla in the pan.  Cover the tortillas with the cheese and top with half of the beans and green onion.  Top with another tortilla and cook on one side until browned, turn over and cook until brown as well.  Remove to cutting board and cut in 4 pieces.  Put 1 tbsp. salsa in the middle of the plate and place the quesadilla around the salsa.  Serves two.

Swiss chard and Beet Greens


Swiss chard and Beet Greens

The Swish chard comes from my garden as do the beet greens.  When you have your own garden you will always know that you are getting the freshest ingredients that have no chemicals that can harm you.

You have to clean your leeks very carefully.  I slice the leeks and then separate into rings and put them in a bowl of water.  Let them stay in the water for about ten minutes.  Swish the leeks around a few times.  This allows the dirt on the leeks to fall to the bottom of the bowl.  Remove the leeks from the water and let them dry on a paper towel.

Ingredients:

2 slices of bacon cut into small pieces

1 leek, sliced

1 large bunch of Swiss chard, remove the rib and chop (from my garden)

1 bunch of beet greens, chopped (I used the tops from my golden beets)

Salt and pepper

Directions:

Cook the bacon in a skillet over medium heat until the bacon is brown and crunchy.  Set aside on a paper towel.  Remove all but 1 tbs. of the bacon fat.  Over medium heat add the leeks to your skillet and cook until the leeks are soft.

Add the swish chard and beet greens, season with salt and pepper.  Stir often to combine and cook until the greens begin to wilt.  Top with the bacon and serve.

 

Brown Rice with Figs and Golden Beets


Brown Rice with Figs and Golden Beets

The golden beets came from my garden and are slightly sweet and have a great texture.  I have to say that this dish is one of the tastiest dishes I have ever made.  This is one of those dishes that is created by looking in the fridge, pantry, garden and anywhere else you have food.  I really love how the dish came together.  The photo does not do it justice.

Ingredients:

2 golden beets

2 cups chicken stock

1 cup brown rice

1 tsp. black pepper

1 tsp. olive oil

4 dried figs, chopped into small pieces

2 green onions, minced

1 handful of cilantro, chopped

Directions:

Bake beets, wrapped in foil, in a 400 oven until they are tender.  Allow the beets to cool before peeling and chopping in small pieces.

Heat the chicken stock in a saucepan until it reaches boil.  Add the brown rice and stir.  Bring back to a boil, stir and reduce to simmer.  Cook covered until the rice has absorbed the liquid and is tender.  Season the rice with black pepper.

Heat the oil in a small skillet over medium heat.  Add the onions and figs and cook, stirring often, until the onions are soft.

Combine the rice, beets, figs and onions in a serving bowl and top with the chopped cilantro

Chicken Stir Fry with Tahini Sauce


Chicken Stir Fry with Tahini Sauce

This is a different twist on the sauce for your typical stir fry using a little tahini to thicken and flavor the sauce.  As with any stir fry this is a chance to clean out the refrigerator and that is just what I did.  For this version I did add some leftover chicken sausage as well.  Feel free to add everything you need to clean out and for sure try this sauce, it was delicious.

Ingredients:

Olive oil

½ Yellow onion, sliced

½ Red pepper, sliced

½ Jalapeno, seeded and sliced

Green beans

1 Zucchini, chopped

1 Yellow squash, chopped

1 tsp. Five spice powder

Salt and pepper

1 lb. Chicken tenders, cut in ½ inch pieces

Soy sauce

1 tbsp. Worcestershire sauce

1 tbsp. Tahini

Directions:

Heat oil in a wok or large skillet.  Add the onion, red pepper, and jalapeno and cook until the peppers begin to soften.  Add the green beans and cook for about 3 minutes, stirring often.  Add the zucchini and squash and cook for about 2 minutes.  Season with five spice, salt and pepper.  Remove to a serving bowl.

Add olive oil and heat.  Add the chicken and cook until cooked through.  Season with salt and pepper.  Remove to the serving bowl.

Pour soy sauce in the hot pan and scrape the bottom.  Use as much soy as you like.  Add the Worcestershire and the tahini.  Stir until it looks like peanut butter.  If it gets too thick add a little more soy.  Add everything back to the pan or wok and combine.  Serve

Salsa Chicken


Salsa Chicken

Ingredients:

3 Chicken breasts, skinless and boneless

1 Cup salsa

1tps. Cumin

1tsp. Paprika

Salt and pepper

Directions:

Mix salsa, cumin, paprika, salt, and pepper in a large freezer bag.  Mix well.  Add the chicken and coat on all sides.  Let marinade at room temperature for 15 minutes.

Grill on a hot grill until the juice of the chicken runs clear.  Take the chicken off the grill and let rest for 5 minutes.

Slice the chicken and serve over Red Lentils with Vegetables.

Turkey Pot Pie


Turkey Pot Pie

What else do you do after making a big turkey and having far too many turkey sandwiches, make a pie.

Ingredients:

Olive oil

½ Red onion, chopped

½ Red pepper, chopped

3 Carrots, sliced thin

Salt and pepper

4 Small white potatoes, peeled and cubed

1 Can cream of celery soup

1 Cup turkey gravy

Turkey, chopped (as much as you prefer)

1 tbsp. Bell’s Seasoning

1 Cup frozen peas

1 tbsp. Milk

Pie crust, top and bottom

The recipe for the pie crust is a trusted secret of a very good friend of mine and I am not at liberty to disclose it.  I will tell you it is fantastic.

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Directions:

Heat olive oil in a large skillet over medium heat and add the onion and pepper.  Cook for 2-4 minutes and add the carrots cooking for 3-4 minutes. Season with salt and pepper.  Add the potato and cook for 5 minutes until the potatoes are tender.  Add the celery soup and gravy reducing the heat to simmer for 10 minutes.  Add the turkey and season with Bell’s Seasoning.  Simmer for 5 minutes, add the peas and remove from the heat.  Check to see if you need additional seasoning.  Let cool before adding to the pie crust

Pour the filling into the pie crust and cover with the top crust sealing the perimeter.  Poke some holes in the top crust with a folk to allow the steam to escape.  Brush the top of the pie with olive oil.  Bake for 40 minutes at a 400 oven.  If your pie is not browning, brush the top with a little milk.  Remove the pie from the oven and let rest so it will set up before serving.