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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Yellow Mango Salsa


Yellow Mango Salsa

I usually make this with the large green mango’s but I noticed these small yellow mango’s at Sprouts and decided to give them a try.  I was not disappointed; the yellow mango seemed sweeter and worked well with the peppers.  This works well topping fish or chicken, you choose.

Ingredients:

4 Green onions (white ends only), chopped small

½ Banana pepper, seeded and chopped small

1 Jalapeno pepper, seeded and chopped small

1/8 Red pepper, chopped small

Salt and pepper

Juice of one lime

Direction:

Mix all ingredients in a bowl and chill until ready to serve.

Avocado and Cheese Omelet


Avocado and Cheese Omelet

Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado.  The avocado takes on rich creamy warm flavors and is just fantastic.  The only problem with the avocado is its shelf life.  If you don’t use them fast they will turn on you and you end up throwing them away.  I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe.  Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now.  So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling.  So today they take front stage in this recipe.

Ingredients:

4          Eggs, beaten

1 tsp.   Olive oil

1          Avocado, sliced

¼         Red pepper, sliced

1/8       Red onion, sliced

1 oz.    Shredded cheese

Ground black pepper to taste

Directions:

Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute.  Add the egg mixture, season with the pepper and cook until the eggs are slightly runny.  Add the avocado and cook for another minute before adding the cheese.  Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.

Serves two

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4

Tortilla Pizza


Tortilla Pizza

When I first posted this recipe I did not post a photo, so now I am correcting this.  Enjoy

8 Wheat or flour tortillas

8 tbsp Marinara sauce

Shredded mozzerella cheese

Pepperoni

Sliced onion

Sliced pepper

Any of your favorite pizza toppings

Preheat your oven to 400 degrees.  Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking.  Place the tortillas on the baking sheet.  Place 1 tablespoon of the marinara sauce on each tortilla.  Spread the sauce to the edges.  Put on your topping of choice.  Cover the tortillas with the shredded cheese.    Sprinkle cheese with the chopped oregano and basil.  Cook until the cheese begins to turn brown, about 10 minutes.

Serves 4

Chicken Tenders


 

Chicken Tenders 

Ingredients:

1 Lb     Chicken tenders

1 tbsp. Olive oil

2 clv    Garlic, chopped

½         Yellow onion, sliced

2          Roma tomatoes, chopped

Salt and pepper

3          Mushrooms, sliced

½         Chili, chopped (optional if you want some heat, I do)

 

Directions:

Heat oil in a medium skillet and add the chicken, season with salt and pepper.  Brown on both sides and remove to a plate.  Add onions, garlic, and chili to the skillet and cook and stir often till soft, don’t burn the garlic.  Add the tomatoes and cook until tomatoes break down.  Put the chicken back in the skillet, add mushrooms, stir and cook on simmer for ten minutes.  Serve with Brussels sprouts with artichoke hearts.

Brussels Sprouts with Artichoke Hearts


Over the years my palate has gone through a robust education concerning foods.  Today I eat things that I vowed would never cross my lips.  From previous posts you may have discovered that I had an issue with green foods like asparagus and brocoli that I eventually got over.  One other green thing that always made me cringe was brussels sprouts.  Look at them, what are they?  They look like cabbage that forgot to grow up.  Why would I want to eat something that hasn’t matured yet?

Well like everything in life, I have changed.  I discovered brussels sprouts because my wife and I were dedicated to exposing our children to as many different kinds of foods as we could.  So one day we served brussels sprouts.  Not to my surprise, the children tried and hated them.  As a matter of fact, my wife was not fond of them either.  To my surprise, I liked them.

So my challenge over the years was to cook something that only one person in the family, me, likes.  For some time I discovered everyone in the family would eat anything if I pored a cheese sauce over it.  This worked for a  long time.  Now our children are grown into adults, two of which still live with us, and cheese sauce on top of vegetables just doesn’t do it anymore.

My next new discovery was artichoke hearts.  I have cooked whole artichokes before with really bad results.  Besides, it is a lot of work to get to the prize if you ask me.  A friend of mine introduced me to artichoke hearts marinated in olive oil.  This was a match I could live with.  The result of the match is brussels sprouts with artichoke hearts, enjoy.

Brussels Sprouts with Artichoke Hearts  

Ingredients:

15-20   Brussels sprouts, trimmed

½         Yellow onion, sliced

1 cup   Artichoke hearts, chopped

½         Red pepper, sliced in strips

Salt and pepper

1 tbsp. Butter

1 tbsp. Fresh chopped basil

1 tbsp. Fresh chopped oregano

Directions:

Steam brussels sprouts until just tender, remove and set aside.  Heat oil in a skillet over medium heat.  Add onions and peppers cooking until soft, stirring often.  Add artichoke hearts and cook for two minutes.  Season with salt and pepper to taste.  Add butter and stir until melted.  Top with chopped basil and oregano.

Serves 4