Post by nybirder on Sept 30, 2016 13:19:46 GMT -5
Cooking for Two
2011 September Recipes
1. Stuffed Green Peppers with Italian Sausage
2. Chicken and Rice Casserole
3. Chicken Noodle Stir Fry
4. Oxtail Soup (thread has conversations re oxtails plus recipes)
5. Shrimp with Artichokes over Noodles
6. Skillet Kielbasa
7. Potato Dog Skins
8. My Favorite Corn Chowder
9. Quick Breakfasts--
Microwave Denver Scramble Slider
3-Minute Breakfast Hash
Ham, Mushroom and Swiss Coffee Cup Scramble
Egg, Canadian Bacon and Cheese Muffin
Crockpot Overnight Oatmeal
10. Raspberry Custard Pie
11. Apple Dumplings for Two
12. Salmon with Tomato, Zucchini and Onion Stew
13. Raspberry Lemon Loaf
Stuffed Green Peppers with Italian Sausage
I haven’t tried this yet but it looks like a nice low-fat twist on the standard recipe I've been making for years. If you double this, the leftovers freeze well. See the note at the bottom for freezing directions.,
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
Source: kalynskitchen.com
Makes 2 large stuffed green peppers
1/2 C long-grain brown rice (Uncle Ben's Brown Rice, but any long-grain rice will work.)
2 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1/2 large onion, diced
1 tsp. + 1/2 tsp. olive oil
1 link turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/4 tsp. ground fennel
1/4 tsp. dried Greek or Turkish oregano
1/4 cup grated Parmesan cheese
Salt and fresh ground black pepper to taste
1/8 cup grated mozzarella cheese
Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
NOTE: You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) Cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
c3clark
Re: Stuffed Green Peppers with Italian Sausage
This sounds good...thanks. Whenever I make the stuffing for stuffed peppers, I always make about 4 times the stuffing and freeze in individual containers. That way we don't have the really soft peppers, since we like them with a little bit of crunch to them. Then when we want stuffed peppers, all of the work is alredady done and I only have to buy the peppers. Fast, easy meal that way.
Chicken & Rice Casserole
This is written as needed to give as a gift. One December, I prepared several bags and mugs of this recipe and gave them to my neighbors.
Chicken & Rice Casserole
DRY INGREDIENTS:
1/3 cup instant rice I (I used instant brown rice)
1 tsp. dried celery flakes
1/4 tsp. dried onion flakes (I used 2 Tbs. diced fresh onion)
1 tsp. dried chives
(I added 1/2 tsp. chicken bouillon)
1-4 oz. to 4+1/2 oz. can chuck chicken (I used 1/3 cup shredded chicken I had in my freezer.)
In a small bowl, combine all ingredients except the can of chicken. Mix well and place in a small sealable baggie. Place can of chicken in a mug (with at least 1 1/2 cup capacity) and top with the filled baggie.
Attach list of additional ingredients and directions for preparing.
ADDITIONAL INGREDIENTS:
1/2 cup water
1 Tbs. butter
2 Tbs. shredded cheddar cheese
HOW TO PREPARE:
Place ingredients from the baggie in a mug. Add drained chicken and mix. Put water and butter in saucepan and bring to a boil; pour over ingredients in the mug. Mix well and let stand 5 to 8 minutes. Top with shredded cheese and heat in microwave until cheese is melted.
HOW I PREPARED THIS CASSEROLE:
Brush a small saucepan with light olive oil. Over medium-low heat cook diced onions until transparent. Add water and butter; turn up heat and bring to boil. Add rice, dried chives, dried celery flakes, and chicken boulllon. Heat until liquid starts to simmer. Turn heat down and simmer for 10 minutes. Add chicken and bring back to a simmer. Place into mug; top with cheese and microwave on high for 20 seconds.
Chicken Noodle Stir Fry
Canadian Living--Best Recipes Ever
I really like one-pot meals so this caught my eye when I ran across this recipe. This could be a pantry meal if you keep a bag of oriental vegetables in the freezer--I'm sure they'd work well here as a substitute. Tightly sealed, unused Hoisin and soy sauce should keep in the refrigerator for 3-6 months after opening. Opened sesame oil should be refrigerated for up to 3 months.
Servings: 2
3 boneless skinless chicken thighs, (about 1/2 lb/250g)
1/2 tbsp (7.5 mL) sodium-reduced soy sauce
1/2 tbsp (7.5 mL) sesame oil
1/8 tsp (1 mL) pepper
1 garlic clove, minced
1/2 lb (274 gr) baby bok choy (or cut up regular bok choy)
1 tbsp (12.5 mL) vegetable oil
1/2 sweet red pepper, thinly sliced
1/2 tsp (2.5 mL) minced gingerroot
3/4 cup water (188 mL)
1 pkg dried ramen noodles
1/8 cup (50 mL) hoisin sauce
1/2 green onion, thinly sliced
1/4-1/2 tsp. red pepper flakes (optional, to taste)
Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.
In wok or large skillet, heat 1/2 tbsp (7.5 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.
Add 3/4 cups (188 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.
Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.
Sautéed Shrimp with Artichokes over Noodles (for two)
Judy Batson
Using my own universal flavored cooking oil (*), and the marinade in the jar of artichoke hearts, this shrimp had some real zip to it.
1 (8 oz) package thin spaghetti or angel hair pasta
12 to 15 medium raw shrimp, peeled and deveined
3 tablespoons universal flavored cooking oil (* recipe below)
1 (6 oz.) jar marinated artichoke hearts
Marinade from the jar of artichokes
1 tablespoon bottled minced garlic
1/4 cup finely chopped black olives
1 tablespoon small capers
Prepare pasta according to directions on package. Meanwhile, add cooking oil and marinade from jar of artichokes to a medium sized skillet, add garlic, over medium high heat. Add shrimp when oils just begin to bubble, reduce heat to medium and cook until shrimp is pink. Add artichokes cover and simmer for three to five minutes. Stir in black olives and capers. Remove from heat. Drain pasta, transfer to serving plates and spoon cooked shrimp mixture over the pasta.
*Universal flavored cooking oil: mix one-third cup each of white wine, olive oil and canola oil with one packet of Italian flavored salad dressing mix. (Use no vinegar and no water!). Store in tightly covered cruet in the refrigerator.
Skillet Kielbasa
NYBirder
I haven't tried this yet, but anything with bacon and sauerkraut sounds good to me. Serve this cut into chunks with spicy coarse-ground mustard. Mashed potatoes, pierogi, or home-made style noodles like kluski would make a good side. If you don’t like sauerkraut, use 1/2 bag of frozen mixed veggies instead.
All-in-One Kielbasa
Source: Mr. Food
Serves: 2
Cooking Time: 20 min
3 slices fresh bacon, or 2 tablespoons bacon bits
2 cups (16 oz. bag) sauerkraut, drained
1 can (2 ounces) sliced mushrooms, drained or 2-3 oz. sliced fresh
1/8 teaspoon celery seed
1/2 pound smoked kielbasa
In a skillet, fry the bacon slices over medium-high heat for 6 to 8 minutes, until crispy.
Remove from the skillet, allow to cool, and crumble into small pieces in a small bowl.
Meanwhile, drain all but 1/2 tablespoon of fat from the skillet. If using fresh mushrooms, sautee them in the bacon fat until tender. Then add the sauerkraut and celery seed to the skillet (add canned drained mushrooms here, if using). Add the crumbled bacon and mix well.
Reduce the heat to low and add the whole kielbasa. Simmer, covered, for 10 minutes or until heated through.
Potato Dog Skins
Beema
Adapted from Kraft Foods, "Neely Potato Dog Skins," published on line on 8/25/11.
2 large baking potatoes, baked
1/3 cup creamy Italian dressing & dip
2 tablespoons bacon bits
2 hot dogs, cut into 1/2" coins
1/4 cup barbecue sauce
1/3 cup shredded cheese (colby, Monterey jack, or cheddar)
2 large dollops sour cream
Cut baked potatoes in half, lengthwise, and spoon out the flesh, leaving 1/4 inch shells. Coarsely chop the potato flesh in a small bowl, adding the dressing and bacon bits. Add back to shells, leaving a trench in the center.
Mix the dogs and barbecue sauce in a small broiler pan, broil for five minutes, or until hot. Spoon dogs into the trenches of the potatoes, broil for 2 - 3 minutes, add the cheese, broil until cheese is melted. Top woth with sour cream.
As a side to this, I sliced one large tomato, laid the slices out on a small baking sheet, sprinkled each tomato slice with garlic salt and Mrs Dash garlic and herbs seasonings, sprinkle mozzarella cheese over the top and put them in the oven at the same time as the potatoes' last broiling.
(The original recipe called for this to be made on the grill. For details, check:
www.kraftrecipes.com/recipes/neely-potato-dog-skins-126847.aspx?pf=true)
Quick Breakfasts
I recently ran across some variations on quick breakfasts for one from the microwave. They have the advantage of being lower in fat and a lot less expensive than what you get from the fast-food drive-through.
MICROWAVE DENVER SCRAMBLE SLIDER
Source: Mr. Food
Serves: 1
Preparation Time: 3 min; Cooking Time: 1 min 30 sec
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
2 tablespoons chopped red or green bell peppers
1 tablespoon chopped onion
1 egg
1 thin slice deli ham, chopped (1 ounce)
1 tablespoon water
1 slider-size bun or whole wheat English muffin, split, toasted
Ketchup (optional)
Place peppers and onions in 8-ounce ramekin or custard cup. Microwave on high 30 seconds; stir. Add egg, ham and water, beat until egg is blended.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Season with salt and pepper, if desired.
Serve in bun.
This recipe is an excellent source of protein, Vitamin D, choline and a good source of Vitamin A, folate, calcium, and iron.
3-MINUTE BREAKFAST HASH
Source: Mr. Food
Serves: 1
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Preparation Time: 1 min. Cooking Time: 2 min
1/2 cup frozen potatoes O'Brien or shredded hash browns
1 egg
Shredded Cheddar cheese
Ketchup or BBQ sauce (optional)
Coat 8-ounce microwave-safe ramekin or small cereal bowl with cooking spray. Add potatoes; microwave on high 1 minute until hot. Season with salt and pepper, if desired. Break egg into bowl. Beat egg with fork until blended.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, about 15 to 30 seconds longer.
Top with cheese. Serve with ketchup or BBQ sauce, if desired.
HAM, MUSHROOM AND SWISS COFFEE CUP SCRAMBLE
Source: Mr. Food
Serves: 1
Microwave ovens vary. Cooking times may need to be adjusted.
Preparation Time: 3 min; Cooking Time: 1 min
1 egg
1 tablespoon water
1/4 cup chopped mushrooms
1 thin slice deli ham, chopped (1 ounce)
Shredded Swiss cheese
Coat 12-ounce microwave-safe coffee mug with cooking spray. Add egg, water, mushrooms and ham; beat until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer.
Season with salt and pepper, if desired. Top with cheese.
EGG, CANADIAN BACON AND CHEESE MUFFIN
Source: Mr. Food
Serves: 1
Top with sliced tomato, too, if you like and end up with a breakfast sandwich miles better than fast food.
Preparation Time: 1 min.; Cooking Time: 1 min
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
1 slice Canadian bacon or thin slice deli ham
1 egg, beaten
Shredded Cheddar cheese
1 wheat English muffin, split, toasted
Line the bottom of 8-ounce ramekin or custard cup with Canadian bacon, if using ham it may be necessary to fold the slice in half. Pour egg over Canadian bacon.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. Season with salt and pepper, if desired.
Top with cheese. Serve on English muffin.
c3clark Re: Quick Breakfasts
I like making overnight oatmeal in the crockpot with steel cut oats. Steel cut oats take a lot longer to cook than regular oats so this is perfect for the crockpot. We like the 'nuttier' taste of these, plus the bulk food store sells them really cheap. It's nice to wake up to the smell of breakfast cooking without having to do anything.
CROCKPOT OVERNIGHT OATMEAL
1C steel cut oats
4C water
1 apple diced
1/2 C raisins
2T brown sugar
1t salt
2t cinnamon
Mix it all up and cook overnight! We like adding milk to our bowls of oatmeal.
Raspberry Custard Pie
Taste of home June/July 2006, p47
tastycook1
Warm from the oven, this was just a little piece of heaven
Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour 1/4 cup packed brown sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.
For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
NYBirder Re: Raspberry custard pie
Tasty--that sounds decadent! I'm trying to work out the amounts to make a 7" pie for myself and hope to try it. I'll let you know if I can cut it down. Thanks.
tastycook1
Birder, I don't think the quantities would matter too much if they were not exactly cut down evenly (Does that even make sense). I think the next time I make this I will try putting the raspberries in the pie shell and then pouring the custard mix over the top. It would save the rasps getting broken up, I think
Apple Dumplings for Two
Source: Mr. Food
We're having a particularly good apple harvest in NY State this year so I'm looking forward to using them in lots of recipes. I like the option of using prepared pie crust for these but you could make your own if you're so inclined.
Serves: 2
These are inspired by the traditional apple dumplings that are still so popular in the Amish areas of Pennsylvania. Note: Small apples work great for this recipe but they’re not always available, so go ahead and use a regular-sized one cut in half.
1/4 cup water
1/8 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon butter, softened, divided
Pinch ground nutmeg
1/8 cup light brown sugar
1/8 teaspoon ground cinnamon
1/2 of one rolled refrigerated pie crust (from a 15-ounce package)
2 small or 1 medium Granny Smith apples, peeled and cored (see Note)
Preheat oven to 375°F.
In a small saucepan, combine the water, white sugar, vanilla, 1/2 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1/2 tablespoon butter; mix well.
Unroll pastry and cut in half (2 quarters). The other half can be re-rolled, wrapped well in plastic wrap, and refrigerated . Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8x4-inch loaf pan or two small individual casseroles (with enough room for sauce) and pour sugar sauce over the top.
Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish.
Salmon with Tomato, Zucchini and Onion Stew
Source: Dan Eaton, Time Warner YNN
Serves: 2
Our garden vegetables are still going gangbusters here since we escaped the hard frost they had up in the mountains. Since I love to do one-dish meals, this recipe really appeals to me--it's easily cut down for one person, too. And it's so healthy. I think I would just spoon this over the toasted bread in a wide soup bowl to soak up all those lovely juices. Or this could be served over rice. Yum.
Use this same technique for shrimp or different types of white fleshed fish like cod or halibut. If you are doubling this recipe, you won't need to completely double the amounts of onion, zucchini and tomato.
2 (6-7 ounce) boneless, skinless salmon fillets
Salt and pepper for seasoning salmon
Olive oil
1/2 large sweet onion, peeled and chopped (or 1 small regular onion)
1 large clove garlic, peeled and minced
2 cups halved and sliced zucchini (approx. 1 small-medium zucchini)
1 Tbsp. fresh chopped thyme
2-3 medium size ripe tomatoes, rough chopped
1/4 cup chopped fresh parsley
Salt and pepper to taste
2 slices country toast
Add a splash of olive oil to a large pan on medium high heat, add half of a large chopped sweet onion and cook that to soften.
At that point, add one large minced clove of garlic and 2 cups of 1/2-inch thick sliced zucchini and one Tbsp. fresh chopped thyme and cook those to soften a bit.
Once the zucchini has started to soften add 2-3 rough chopped ripe tomatoes and 1/4 cup fresh chopped parsley.
Cut the two boneless skinless salmon fillets in half crosswise, season those with salt and pepper and then place those on top of the stew. Turn the heat down a little bit so it is just simmering along and place a lid on top.
Depending on the thickness of the salmon it shouldn't take any more than 6-7 or maybe 8 minutes to slowly cook through and, while that is happening, you'll have plenty of time to toast some country bread if you are using it.
Once the fish is cooked to your liking, it's time to eat.
Re: Salmon with Tomato, Zucchini and Onion Stew
Birdy, now that I have taken the time to read through this recipe, I see it is not really a fish soup at all, which is what I first thought of when I read the title. Shame on me for making an assumption. And, now that I have taken the time to read this, it is very close to a recipe that I have used often with white fish... a vegetable medley with fish, except the one that I use has the fish being baked separately and then the sautéd veggies being spooned over the fish, and the whole thing served over rice. Your recipe has different veggies, mainly tomatoes, which will make a nice difference the next time I make fish.... Thanks.
Berry Maniloaf (Raspberry Lemon Loaf)
Crazy Plates
The house smells wonderful - I took this out of the oven about half an hour ago and am anxious to try it.
Tasty
1-3/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat, lemon-flavored yogurt
1/4 cup vegetable oil
1 egg
2 egg whites
1 tsp grated lemon zest
1 cup fresh or frozen raspberries
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.
Yield: 1 loaf, 12 slices
2011 September Recipes
1. Stuffed Green Peppers with Italian Sausage
2. Chicken and Rice Casserole
3. Chicken Noodle Stir Fry
4. Oxtail Soup (thread has conversations re oxtails plus recipes)
5. Shrimp with Artichokes over Noodles
6. Skillet Kielbasa
7. Potato Dog Skins
8. My Favorite Corn Chowder
9. Quick Breakfasts--
Microwave Denver Scramble Slider
3-Minute Breakfast Hash
Ham, Mushroom and Swiss Coffee Cup Scramble
Egg, Canadian Bacon and Cheese Muffin
Crockpot Overnight Oatmeal
10. Raspberry Custard Pie
11. Apple Dumplings for Two
12. Salmon with Tomato, Zucchini and Onion Stew
13. Raspberry Lemon Loaf
Stuffed Green Peppers with Italian Sausage
I haven’t tried this yet but it looks like a nice low-fat twist on the standard recipe I've been making for years. If you double this, the leftovers freeze well. See the note at the bottom for freezing directions.,
Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan
Source: kalynskitchen.com
Makes 2 large stuffed green peppers
1/2 C long-grain brown rice (Uncle Ben's Brown Rice, but any long-grain rice will work.)
2 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1/2 large onion, diced
1 tsp. + 1/2 tsp. olive oil
1 link turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/4 tsp. ground fennel
1/4 tsp. dried Greek or Turkish oregano
1/4 cup grated Parmesan cheese
Salt and fresh ground black pepper to taste
1/8 cup grated mozzarella cheese
Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)
Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)
Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.
Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.
Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.
NOTE: You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) Cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.
c3clark
Re: Stuffed Green Peppers with Italian Sausage
This sounds good...thanks. Whenever I make the stuffing for stuffed peppers, I always make about 4 times the stuffing and freeze in individual containers. That way we don't have the really soft peppers, since we like them with a little bit of crunch to them. Then when we want stuffed peppers, all of the work is alredady done and I only have to buy the peppers. Fast, easy meal that way.
Chicken & Rice Casserole
This is written as needed to give as a gift. One December, I prepared several bags and mugs of this recipe and gave them to my neighbors.
Chicken & Rice Casserole
DRY INGREDIENTS:
1/3 cup instant rice I (I used instant brown rice)
1 tsp. dried celery flakes
1/4 tsp. dried onion flakes (I used 2 Tbs. diced fresh onion)
1 tsp. dried chives
(I added 1/2 tsp. chicken bouillon)
1-4 oz. to 4+1/2 oz. can chuck chicken (I used 1/3 cup shredded chicken I had in my freezer.)
In a small bowl, combine all ingredients except the can of chicken. Mix well and place in a small sealable baggie. Place can of chicken in a mug (with at least 1 1/2 cup capacity) and top with the filled baggie.
Attach list of additional ingredients and directions for preparing.
ADDITIONAL INGREDIENTS:
1/2 cup water
1 Tbs. butter
2 Tbs. shredded cheddar cheese
HOW TO PREPARE:
Place ingredients from the baggie in a mug. Add drained chicken and mix. Put water and butter in saucepan and bring to a boil; pour over ingredients in the mug. Mix well and let stand 5 to 8 minutes. Top with shredded cheese and heat in microwave until cheese is melted.
HOW I PREPARED THIS CASSEROLE:
Brush a small saucepan with light olive oil. Over medium-low heat cook diced onions until transparent. Add water and butter; turn up heat and bring to boil. Add rice, dried chives, dried celery flakes, and chicken boulllon. Heat until liquid starts to simmer. Turn heat down and simmer for 10 minutes. Add chicken and bring back to a simmer. Place into mug; top with cheese and microwave on high for 20 seconds.
Chicken Noodle Stir Fry
Canadian Living--Best Recipes Ever
I really like one-pot meals so this caught my eye when I ran across this recipe. This could be a pantry meal if you keep a bag of oriental vegetables in the freezer--I'm sure they'd work well here as a substitute. Tightly sealed, unused Hoisin and soy sauce should keep in the refrigerator for 3-6 months after opening. Opened sesame oil should be refrigerated for up to 3 months.
Servings: 2
3 boneless skinless chicken thighs, (about 1/2 lb/250g)
1/2 tbsp (7.5 mL) sodium-reduced soy sauce
1/2 tbsp (7.5 mL) sesame oil
1/8 tsp (1 mL) pepper
1 garlic clove, minced
1/2 lb (274 gr) baby bok choy (or cut up regular bok choy)
1 tbsp (12.5 mL) vegetable oil
1/2 sweet red pepper, thinly sliced
1/2 tsp (2.5 mL) minced gingerroot
3/4 cup water (188 mL)
1 pkg dried ramen noodles
1/8 cup (50 mL) hoisin sauce
1/2 green onion, thinly sliced
1/4-1/2 tsp. red pepper flakes (optional, to taste)
Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.
In wok or large skillet, heat 1/2 tbsp (7.5 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.
Add 3/4 cups (188 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.
Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.
Sautéed Shrimp with Artichokes over Noodles (for two)
Judy Batson
Using my own universal flavored cooking oil (*), and the marinade in the jar of artichoke hearts, this shrimp had some real zip to it.
1 (8 oz) package thin spaghetti or angel hair pasta
12 to 15 medium raw shrimp, peeled and deveined
3 tablespoons universal flavored cooking oil (* recipe below)
1 (6 oz.) jar marinated artichoke hearts
Marinade from the jar of artichokes
1 tablespoon bottled minced garlic
1/4 cup finely chopped black olives
1 tablespoon small capers
Prepare pasta according to directions on package. Meanwhile, add cooking oil and marinade from jar of artichokes to a medium sized skillet, add garlic, over medium high heat. Add shrimp when oils just begin to bubble, reduce heat to medium and cook until shrimp is pink. Add artichokes cover and simmer for three to five minutes. Stir in black olives and capers. Remove from heat. Drain pasta, transfer to serving plates and spoon cooked shrimp mixture over the pasta.
*Universal flavored cooking oil: mix one-third cup each of white wine, olive oil and canola oil with one packet of Italian flavored salad dressing mix. (Use no vinegar and no water!). Store in tightly covered cruet in the refrigerator.
Skillet Kielbasa
NYBirder
I haven't tried this yet, but anything with bacon and sauerkraut sounds good to me. Serve this cut into chunks with spicy coarse-ground mustard. Mashed potatoes, pierogi, or home-made style noodles like kluski would make a good side. If you don’t like sauerkraut, use 1/2 bag of frozen mixed veggies instead.
All-in-One Kielbasa
Source: Mr. Food
Serves: 2
Cooking Time: 20 min
3 slices fresh bacon, or 2 tablespoons bacon bits
2 cups (16 oz. bag) sauerkraut, drained
1 can (2 ounces) sliced mushrooms, drained or 2-3 oz. sliced fresh
1/8 teaspoon celery seed
1/2 pound smoked kielbasa
In a skillet, fry the bacon slices over medium-high heat for 6 to 8 minutes, until crispy.
Remove from the skillet, allow to cool, and crumble into small pieces in a small bowl.
Meanwhile, drain all but 1/2 tablespoon of fat from the skillet. If using fresh mushrooms, sautee them in the bacon fat until tender. Then add the sauerkraut and celery seed to the skillet (add canned drained mushrooms here, if using). Add the crumbled bacon and mix well.
Reduce the heat to low and add the whole kielbasa. Simmer, covered, for 10 minutes or until heated through.
Potato Dog Skins
Beema
Adapted from Kraft Foods, "Neely Potato Dog Skins," published on line on 8/25/11.
2 large baking potatoes, baked
1/3 cup creamy Italian dressing & dip
2 tablespoons bacon bits
2 hot dogs, cut into 1/2" coins
1/4 cup barbecue sauce
1/3 cup shredded cheese (colby, Monterey jack, or cheddar)
2 large dollops sour cream
Cut baked potatoes in half, lengthwise, and spoon out the flesh, leaving 1/4 inch shells. Coarsely chop the potato flesh in a small bowl, adding the dressing and bacon bits. Add back to shells, leaving a trench in the center.
Mix the dogs and barbecue sauce in a small broiler pan, broil for five minutes, or until hot. Spoon dogs into the trenches of the potatoes, broil for 2 - 3 minutes, add the cheese, broil until cheese is melted. Top woth with sour cream.
As a side to this, I sliced one large tomato, laid the slices out on a small baking sheet, sprinkled each tomato slice with garlic salt and Mrs Dash garlic and herbs seasonings, sprinkle mozzarella cheese over the top and put them in the oven at the same time as the potatoes' last broiling.
(The original recipe called for this to be made on the grill. For details, check:
www.kraftrecipes.com/recipes/neely-potato-dog-skins-126847.aspx?pf=true)
Quick Breakfasts
I recently ran across some variations on quick breakfasts for one from the microwave. They have the advantage of being lower in fat and a lot less expensive than what you get from the fast-food drive-through.
MICROWAVE DENVER SCRAMBLE SLIDER
Source: Mr. Food
Serves: 1
Preparation Time: 3 min; Cooking Time: 1 min 30 sec
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
2 tablespoons chopped red or green bell peppers
1 tablespoon chopped onion
1 egg
1 thin slice deli ham, chopped (1 ounce)
1 tablespoon water
1 slider-size bun or whole wheat English muffin, split, toasted
Ketchup (optional)
Place peppers and onions in 8-ounce ramekin or custard cup. Microwave on high 30 seconds; stir. Add egg, ham and water, beat until egg is blended.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Season with salt and pepper, if desired.
Serve in bun.
This recipe is an excellent source of protein, Vitamin D, choline and a good source of Vitamin A, folate, calcium, and iron.
3-MINUTE BREAKFAST HASH
Source: Mr. Food
Serves: 1
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
Preparation Time: 1 min. Cooking Time: 2 min
1/2 cup frozen potatoes O'Brien or shredded hash browns
1 egg
Shredded Cheddar cheese
Ketchup or BBQ sauce (optional)
Coat 8-ounce microwave-safe ramekin or small cereal bowl with cooking spray. Add potatoes; microwave on high 1 minute until hot. Season with salt and pepper, if desired. Break egg into bowl. Beat egg with fork until blended.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, about 15 to 30 seconds longer.
Top with cheese. Serve with ketchup or BBQ sauce, if desired.
HAM, MUSHROOM AND SWISS COFFEE CUP SCRAMBLE
Source: Mr. Food
Serves: 1
Microwave ovens vary. Cooking times may need to be adjusted.
Preparation Time: 3 min; Cooking Time: 1 min
1 egg
1 tablespoon water
1/4 cup chopped mushrooms
1 thin slice deli ham, chopped (1 ounce)
Shredded Swiss cheese
Coat 12-ounce microwave-safe coffee mug with cooking spray. Add egg, water, mushrooms and ham; beat until blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer.
Season with salt and pepper, if desired. Top with cheese.
EGG, CANADIAN BACON AND CHEESE MUFFIN
Source: Mr. Food
Serves: 1
Top with sliced tomato, too, if you like and end up with a breakfast sandwich miles better than fast food.
Preparation Time: 1 min.; Cooking Time: 1 min
Microwave ovens vary. Cook time may need to be adjusted. Don't overcook. Scrambled eggs will continue to cook and firm up after removed from microwave.
1 slice Canadian bacon or thin slice deli ham
1 egg, beaten
Shredded Cheddar cheese
1 wheat English muffin, split, toasted
Line the bottom of 8-ounce ramekin or custard cup with Canadian bacon, if using ham it may be necessary to fold the slice in half. Pour egg over Canadian bacon.
Microwave on high 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. Season with salt and pepper, if desired.
Top with cheese. Serve on English muffin.
c3clark Re: Quick Breakfasts
I like making overnight oatmeal in the crockpot with steel cut oats. Steel cut oats take a lot longer to cook than regular oats so this is perfect for the crockpot. We like the 'nuttier' taste of these, plus the bulk food store sells them really cheap. It's nice to wake up to the smell of breakfast cooking without having to do anything.
CROCKPOT OVERNIGHT OATMEAL
1C steel cut oats
4C water
1 apple diced
1/2 C raisins
2T brown sugar
1t salt
2t cinnamon
Mix it all up and cook overnight! We like adding milk to our bowls of oatmeal.
Raspberry Custard Pie
Taste of home June/July 2006, p47
tastycook1
Warm from the oven, this was just a little piece of heaven
Pastry for single-crust pie (9 inches)
3 eggs
2 cups sugar
1/2 cup all-purpose flour
1/3 cup evaporated milk
2 teaspoons vanilla extract
Dash salt
5-1/2 cups fresh or frozen raspberries
TOPPING:
1/2 cup all-purpose flour 1/4 cup packed brown sugar
1/4 cup cold butter
Directions
Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges; set aside. In a large bowl, beat eggs. Add the sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust.
For topping, combine flour and brown sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
NYBirder Re: Raspberry custard pie
Tasty--that sounds decadent! I'm trying to work out the amounts to make a 7" pie for myself and hope to try it. I'll let you know if I can cut it down. Thanks.
tastycook1
Birder, I don't think the quantities would matter too much if they were not exactly cut down evenly (Does that even make sense). I think the next time I make this I will try putting the raspberries in the pie shell and then pouring the custard mix over the top. It would save the rasps getting broken up, I think
Apple Dumplings for Two
Source: Mr. Food
We're having a particularly good apple harvest in NY State this year so I'm looking forward to using them in lots of recipes. I like the option of using prepared pie crust for these but you could make your own if you're so inclined.
Serves: 2
These are inspired by the traditional apple dumplings that are still so popular in the Amish areas of Pennsylvania. Note: Small apples work great for this recipe but they’re not always available, so go ahead and use a regular-sized one cut in half.
1/4 cup water
1/8 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon butter, softened, divided
Pinch ground nutmeg
1/8 cup light brown sugar
1/8 teaspoon ground cinnamon
1/2 of one rolled refrigerated pie crust (from a 15-ounce package)
2 small or 1 medium Granny Smith apples, peeled and cored (see Note)
Preheat oven to 375°F.
In a small saucepan, combine the water, white sugar, vanilla, 1/2 tablespoon butter, and the nutmeg over high heat. Bring to a boil for 1 minute; set aside.
In a small bowl, combine the brown sugar, cinnamon, and remaining 1/2 tablespoon butter; mix well.
Unroll pastry and cut in half (2 quarters). The other half can be re-rolled, wrapped well in plastic wrap, and refrigerated . Stuff each apple cavity with an equal amount of brown sugar mixture and place on a pastry quarter. Fold pastry up around apples and pinch ends together to completely enclose apples. Place dumplings seam-side down in an 8x4-inch loaf pan or two small individual casseroles (with enough room for sauce) and pour sugar sauce over the top.
Bake 45 to 50 minutes, or until golden. Serve warm, drizzled with sugar glaze from bottom of baking dish.
Salmon with Tomato, Zucchini and Onion Stew
Source: Dan Eaton, Time Warner YNN
Serves: 2
Our garden vegetables are still going gangbusters here since we escaped the hard frost they had up in the mountains. Since I love to do one-dish meals, this recipe really appeals to me--it's easily cut down for one person, too. And it's so healthy. I think I would just spoon this over the toasted bread in a wide soup bowl to soak up all those lovely juices. Or this could be served over rice. Yum.
Use this same technique for shrimp or different types of white fleshed fish like cod or halibut. If you are doubling this recipe, you won't need to completely double the amounts of onion, zucchini and tomato.
2 (6-7 ounce) boneless, skinless salmon fillets
Salt and pepper for seasoning salmon
Olive oil
1/2 large sweet onion, peeled and chopped (or 1 small regular onion)
1 large clove garlic, peeled and minced
2 cups halved and sliced zucchini (approx. 1 small-medium zucchini)
1 Tbsp. fresh chopped thyme
2-3 medium size ripe tomatoes, rough chopped
1/4 cup chopped fresh parsley
Salt and pepper to taste
2 slices country toast
Add a splash of olive oil to a large pan on medium high heat, add half of a large chopped sweet onion and cook that to soften.
At that point, add one large minced clove of garlic and 2 cups of 1/2-inch thick sliced zucchini and one Tbsp. fresh chopped thyme and cook those to soften a bit.
Once the zucchini has started to soften add 2-3 rough chopped ripe tomatoes and 1/4 cup fresh chopped parsley.
Cut the two boneless skinless salmon fillets in half crosswise, season those with salt and pepper and then place those on top of the stew. Turn the heat down a little bit so it is just simmering along and place a lid on top.
Depending on the thickness of the salmon it shouldn't take any more than 6-7 or maybe 8 minutes to slowly cook through and, while that is happening, you'll have plenty of time to toast some country bread if you are using it.
Once the fish is cooked to your liking, it's time to eat.
Re: Salmon with Tomato, Zucchini and Onion Stew
Birdy, now that I have taken the time to read through this recipe, I see it is not really a fish soup at all, which is what I first thought of when I read the title. Shame on me for making an assumption. And, now that I have taken the time to read this, it is very close to a recipe that I have used often with white fish... a vegetable medley with fish, except the one that I use has the fish being baked separately and then the sautéd veggies being spooned over the fish, and the whole thing served over rice. Your recipe has different veggies, mainly tomatoes, which will make a nice difference the next time I make fish.... Thanks.
Berry Maniloaf (Raspberry Lemon Loaf)
Crazy Plates
The house smells wonderful - I took this out of the oven about half an hour ago and am anxious to try it.
Tasty
1-3/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low-fat, lemon-flavored yogurt
1/4 cup vegetable oil
1 egg
2 egg whites
1 tsp grated lemon zest
1 cup fresh or frozen raspberries
Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick spray and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries. Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.
Yield: 1 loaf, 12 slices