Monday, October 22, 2012

Re-Invented Stuffed Peppers

It is a great time of year for stuffed peppers. They are gorgeous, in season and very affordable this time of year. I simply couldn't resist getting some at the market.  I decided to make use of other goodies I had around the house and to change my recipe up. The result was delicious, healthy, filling, stuffed red peppers.

I used 2 large red peppers. I washed and cut them in half.



I removed their seeds and ribs and put on a heated grill to roast. I usually steam them but was looking to try something different.



Meanwhile, I grilled a few tomatillo's I had that my sister had grown in her garden.



For the filling I made quinoa with sliced onions and chopped and roasted red peppers. When it was done I added diced, grilled tofu, the grilled tomatillo's (chopped), a few tablespoons of black beans and a can of diced tomatoes. 



I stuffed the grilled peppers and baked for 20 minutes at 350 degrees, topped the peppers with a few strands of cheese from a string cheese stick, returned to oven until cheese melted.


Stuffed Pepper Ingredients
2 Red peppers (for 4 servings)
Filling (See notes)
Cheese if desired

Wash and cut peppers in half. Remove their seeds and ribs and put on a heated grill to roast until soften.
Stuff the grilled peppers with filling and bake for 20 minutes at 350 degrees. 
Remove from oven and  top few strands of cheese if desired, return to oven until cheese has melted.

Filling Notes
The filling can be anything you like. I suggest starting with a rice or quinoa base and then adding your favorite veggies and seasonings. This time I used quinoa, in a past recipe posted HERE  I used a brown rice base and added corn, tomatoes and seasonings.

Saturday, October 20, 2012

Barbecue Pizza

So much of what DH and I cook is solely based on what fresh produce we have. Each week I scour the grocery ads and base our meals on what fresh items are on sale that week. Neither of us discriminates on any veggies, so it is a money saving, healthy plan that works for us.

Although we eat healthy most of the time, our one free day is Sunday. As a tradition we always have pizza. Our negotiation with ourselves is that we make it home so we can monitor the fat, calories and salt that go into everything. We have come up with some creative pizzas and DH is always thinking about the next one he wants to put together. 


Barbecue Pizza Ingredients:
Pizza dough
BBQ sauce
Spinach (washed and cut into ribbons)
Tomatoes (sliced and excess water patted dry)
Fresh mozzarella (sliced)
BBQ Chicken (we actually used tofu this time since I had it in the fridge already cooked and ready to go)

Roll out the pizza dough. 
Layer toppings.
Cook for 8-12 minutes in the oven at 475 degrees.

One of the best things (in my opinion) about the dough we use is there is always a little left over for bread sticks  As a kid, I always skipped the pizza and went for the bread sticks. I still adore them and enjoy eating them.


Bread Stick Ingredients:
Pizza dough
Herbs
Parmesan Cheese

Add your favorite, Italian style herbs to the dough. We used, basil, oregano and garlic powder.
Roll dough into stick size pieces.
Bake in oven with pizza for about 7-12 minutes, flipping them over once. 
When they are cooked, toss them with Parmesan Cheese.
Serve with marinara.




 


Chili Time

DH was feeling the fall season kicking in and decided to make a huge batch of his homemade chili.

He increased the recipe by about a third which gave us plenty to freeze for quick, healthy, homemade meal.

Click here for the recipe

Sunday, October 14, 2012

Grilled Tofu II


When I am making dinner for just me, I usually turn to tofu. I figure it is a good source of protein, saves an animal and of course I love tofu.


First I sliced, then purged the water from the tofu by putting it between sheets of paper towels. Then I sprinkled with my favorite spice combination that I use on all protein. Turmeric, chili powder and ground mustard.


I heated my grill pan and then cooked for about 6 minutes.


I turned the tofu slices over, and cooked for another 6 minutes.


I ate mine with a bit of ketchup, it was wonderful and very satisfying and leaves plenty of left overs for snacking. 


Ingredients
1 block of tofu, pressed for 20 minutes between paper towels
Turmeric
Chili Powder
Ground Mustard

Directions
  1. First  slice, then purged the water from the tofu by putting between sheets of paper towels. Then sprinkle with your favorite spice combination. I use turmeric, chili powder and ground mustard.
  2. Heat grill pan and cooked for about 6 minutes on each side, turning once.
  3. Serve with whatever sauce you like.

Saturday, October 13, 2012

Baked Fries


I am a potato farmer's daughter, therefore I love potatoes. I also like to eat healthy and to make food as delicious as I can without adding a bunch of fat and calories. Here's how I make oven baked fries.

Take a russet potato and scrub it clean. 


Cut the ends off.


Slice into fry sized pieces. Try to keep them around the same size so they cook evenly.


Heat oven to 425 degrees and put fries on a baking sheet that has been sprayed with non-stick cooking spray.


Give the fries a light spray of oil and then season. I use paprika, garlic powder, thyme, pepper and a pinch of salt. Toss the fries to make them evenly coated with spices.


Bake for 15 minutes, remove from oven and flip fries over. Cook for 10-15 minutes longer until cooked though and crispy.
  

Ta-da! Gorgeous, delicious, healthy, baked fries.

Spaghetti Squash


I am a huge fan of squash. I've yet to meet one I didn't enjoy. My sister hooked me up with some of her fall crop and taught me a new, easier way to cook it too.


You cut the squash in half and remove the seeds. Cover with plastic wrap and microwave for 7 minutes, each half separately.


Let it cool slightly (so you don't burn yourself) and begin to scoop. 


It comes out without any fuss.


And that is it. Scoop and serve your favorite way. I like it with butter spray and a sprinkle of Parmesan cheese or nutritional yeast. It is also great with marinara on it.