Pepper Steak


When you have a lot of peppers and pick up a nice big piece of beef what do you make?   Pepper steak.   I made this for a holiday party and watched is disappear.

 


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Pepper steak

1 oz. olive oil

1 yellow onion sliced

5 peppers, cut in strips (your 5 favorites)

2 cloves of garlic, minced

Hand full of parsley, chopped

1 lb. top sirloin steak or London broil

Salt and pepper

1 tbsp. Worcestershire sauce

2 oz. Red wine

Directions

Heat olive oil in a large skillet, add onion, peppers and garlic.  Cook until soft then remove to serving bowl.  Add chopped parsley.  Place steak in hot pan and cook on one side till browned.  Turn and brown on the other side.  Remove to cutting board and let rest.

In the hot pan add Worcestershire sauce and wine.  Reduce while scrapping the pan until the sauce thickens.  Slice the steak and add back to the pan with the onions and peppers.  Serve…

Spiced Meat Rolls


I got bored with a basic burger so I decided to do a little experimenting with ground beef.  I came up with a spiced meat roll that has a green onion in its center.  I wasn’t sure how this would come out but I was very pleased with the way they came out.  Serve these over some Turmeric rice and peas.

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Ingredients:

1lb. ground beef

½ red pepper, chopped

½ chili pepper, chopped

¼ red onion, chopped

2 tbsp. All Purpose Spice

Salt and pepper

4 green onions

1 tbsp. olive oil

Directions:

Combine first 6 ingredients and form around the green onion.  This needs to be done gently.  Place the oil in a medium hot skillet and brown meat on all sides.  Cook to your desired doneness.

Osso Bucco


This is one of my favorite meals but I have never attempted to make this delicious dish.  I used beef shanks instead of the more traditional veal shanks and I substituted chicken broth for beef broth simple because I didn’t have any beef broth.  Remember this is not traditional, this is my take on the dish.  Enjoy

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Ingredients:

2 beef shanks

1 tbsp. flour

1 tbsp. olive oil

½ yellow onion, chopped

½ red pepper, chopped

1 chili pepper, chopped

1 stack of celery, chopped

4 unpeeled carrots, sliced thin

3 cloves garlic, chopped

Salt and pepper

1tbsp. dried oregano

½ cup white wine

2 cups chicken broth

Directions:

Heat a stock pot over medium heat.  Season the shanks with salt and pepper and dredge in the flour shaking off any excess.  Place the shanks in the pot and brown on both sides.  Remove to plate.

Add the onion, peppers, and celery and cook until the onions start to soften.  Add the carrots and cook for about 5 minutes stirring often.  Add the garlic, salt and pepper, and oregano stir to combine.

Add the white wine, stir and allow to cook for a few minutes.  Add the chicken broth, stir, return the shanks to the pot and cover.  Place the pot in a 375 oven and cook for about 2.5 hours.

When the shank meat starts to fall off the bone remove the shanks to a cutting board and allow to rest.  Take the pot out of the oven and place uncovered over a medium high burner.  Reduce the mixture in half making sure you stir often.

Remove the meat from the shanks and cut in small pieces.  Place the meat into the vegetable mixture and stir.  Serve over creamed orzo.

Wheat Orzo, Creamed


This is my easy substitute for Risotto.  I love risotto but I don’t like the time and care it takes to make it.  I find that orzo can give you the same rich texture of the risotto in a lot less time and effort.

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Ingredients:

1 cup wheat orzo

3 cups chicken stock, 1 cup reserved

1 tbsp. butter

2 tbsp. Parmesan cheese, grated

Ground pepper

Directions:

In a medium pot over medium high heat place the orzo and 2 cups of chicken stock and bring to a boil.  Cover and reduce heat to simmer.  When all the liquid is absorbed and the orzo is soft but chewy place the orzo in a large skillet over medium heat.  Stir in a little of the reserved chicken stock stirring until it is absorbed.. Continue to do this until the orzo is aldente. Season the orzo with the pepper   Add the butter and Parmesan cheese stirring until you have a creamy texture.  Remove from heat and serve.

Chicken Stew


Today is my birthday and I am celebrating it the best way I know how, playing in the kitchen coming up with a new recipe.  This is an upgrade to your basic chicken soup, the addition of the tomato puree gives the dish a deeper flavor.  Hope you like it.

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Ingredients:

1 stock celery, chopped

½ red pepper, chopped

¼ Anaheim pepper, chopped

1/3 jalapeno pepper, chopped

½ yellow onion, chopped

1 large zucchini, chopped

5 carrots, sliced (I leave the skin on)

5 white potatoes, chopped (cook for 1 minute in the microwave to soften)

5 boneless, skinless chicken thighs

4 tbsp. olive oil

1 tbsp. cumin

1 tbsp. ginger

Salt and pepper to taste

1 tsp. garlic, chopped

1 qt. chicken broth

1 can chopped tomatoes (puree in a food processor)

2 tbsp. cilantro, chopped

Directions:

Cook the chicken in a skillet with 2 tbsp. of olive oil, season with salt, pepper, cumin and ginger. Cook until juices run clear.  Remove to a cutting board to rest.  Chop the chicken into bite size pieces after it has rested.  In a stock pot over medium heat add 2 tbsp. of olive oil and heat.  Add the celery, red pepper, Anaheim pepper, jalapeno pepper, and yellow onion.  Season the stew with pepper, salt, cumin and ginger.  Stir until the onions soften.  Add the carrots continuing to stir often.  Add the chopped garlic, potatoes and stock.  Bring the mixture to a boil then reduce the heat to a simmer.  Re-season as needed and to your taste.  After simmering for 20 minutes add the zucchini, chick peas and pureed tomatoes.  Stir and simmer for another 10 minutes.  At the end add the chicken and serve topped with cilantro.

Turkey Chili


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I’ve been making this dish for a long time and have never written it down or taken a photo.  I’m not sure why but I will correct that today.  I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.

Ingredients:

½ yellow onion, chopped

1/3 red pepper, chopped

1/8 jalapeno, chopped

½ Anaheim chili, chopped

½ zucchini, chopped

1 tsp. black pepper, ground

1 tbsp. olive oil

1 lb. turkey, ground

5 tbsp. All-purpose spice mixture

1 can chopped tomatoes

1 can black beans, drained

1 tbsp. shredded cheese, Mexican blend

1 avocado, chopped

Cilantro to taste

Hot sauce, I like the rooster sauce

Directions:

Heat the olive oil in a large skillet and add the onion and all the peppers.  Cook until the onions are soft.  Add the zucchini and black pepper and cook stirring often for a couple of minutes.  Remove to a serving bowl.  Add the turkey to the skillet and cook until no longer pink.  Add the all-purpose spice mix and combine with the turkey.  Add the chopped tomatoes and the black bean.  Stir to combine.  Add back the onions and peppers and combine with the turkey.  Let the chili come to a boil, turn the heat to low and simmer for 10 minutes.  Serve with avocado, shredded cheese and hot sauce if desired.

Swiss chard, onion and radish


Swiss chard, onion and radish

I have a good looking crop of Swiss chard growing in my garden so it’s time to make something with them.  I am combining the Swish chard with onion and radish.  The radish gives it a little kick.

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Ingredients:

1 bunch Swiss chard, trim from the stem

5 radishes sliced in small pieces

1 yellow onion, chopped

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Directions:

In a skillet over medium heat melt the coconut oil then add the red pepper flakes, onions and radishes and stir until the onion softens.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Season with salt and pepper.