Ingredients (Peppers)
4-5 medium sized green bell peppers
1 package of vegetarian ground beef (I used boca crumbles)
1-2 small onions
1 large jar of tomato sauce (I used the shaw's organic brand roasted garlic)
~1/2 cup water
minced garlic (jarred)
spices: garlic powder, onion powder, salt, pepper, cayenne, italian seasoning, red pepper flakes
shredded mozzarella cheese
parmesan and romano cheese (optional)
Ingredients (Spaghetti)
1 package spaghetti (I used the Barilla? Plus)
olive oil
parmesan/romano cheese
minced garlic (jarred)
spices: garlic powder, red pepper flakes, italian seasoning
Directions:
preheat over to 400 degrees F.
In a medium saucepan heat olive oil and some minced garlic. Chop onions and cook for a few minutes. Add veg meat and desired spices and cook until meat is slightly browned. Add about half the jar of tomato sauce to the mixture plus about 1/4 cup water (eyeball it - don't make it too soupy). Simmer for a few minutes.
While simmering, prepare peppers. For larger peppers, cut out the stem and cut lengthwise. Remove seeds.
For smaller peppers, remove seeds and fill from the top. Add parm/rem cheese to meat mixture and mix (if using). Fill peppers with filling and place in an oiled pan. Bake for about 20 minutes.
While peppers are baking, boil water for the spaghetti. Cook according to package directions. When finished, coat with olive oil. Add minced garlic, spices, and parmesan cheese to taste.
Remove peppers from oven and use remaining sauce to cover the peppers. (sauce can be watered down beforehand with ~1/4 cup or less of water, if necessary). Bake for another 5-10 minutes. Remove and cover peppers with mozzarella. Bake for another 5 minutes then serve with spaghetti.
Tuesday, September 25, 2012
Thursday, September 20, 2012
Ryan's Ghost Pepper and Jalapeno Salsa
adapted from: http://www.insanechicken.com/blog/ghost-pepper-salsa-recipe/
Ingredients:
6 large tomatoes * , peeled and chopped
1 can plain diced tomatoes (optional - see below)
1-2 cloves garlic, minced
1 small/medium yellow onion, chopped
jalapenos, chopped (Ryan used 4)
ghost peppers, chopped (fresh - Ryan used 3)
1 tsp white vinegar
1/2 tsp black pepper
1/2 tsp salt
small amount of water (optional)
*We only had 3 small/medium tomatoes from the garden plus some cherry tomatoes. we used these plus a can of plain diced tomatoes. If you have enough fresh tomato you can omit the canned. The canned added a significant amount of liquid so adding water was not necessary. I would wait til all ingredients are added before you decide whether more moisture is needed.
Instructions:
First, peel the tomatoes. To do this, bring a pot of water to boil. cut a shallow "X" pattern on the bottom of each tomato. Drop into boiling water for about 30 seconds until skin starts to wrinkle. Take out and place in a bath of ice water. Then peel the skin off and chop into chunks. (Very small tomatoes will only take a few seconds in the boiling water).
Add chopped tomatoes to a pan with all other ingredients. Turn up heat until bubbling then turn to low and simmer, covered, for 5 minutes. Let sit for 1-2 minutes. Add salsa to food processor or blender and pulse until desired consistency is reached. Refrigerate.
Ingredients:
6 large tomatoes * , peeled and chopped
1 can plain diced tomatoes (optional - see below)
1-2 cloves garlic, minced
1 small/medium yellow onion, chopped
jalapenos, chopped (Ryan used 4)
ghost peppers, chopped (fresh - Ryan used 3)
1 tsp white vinegar
1/2 tsp black pepper
1/2 tsp salt
small amount of water (optional)
*We only had 3 small/medium tomatoes from the garden plus some cherry tomatoes. we used these plus a can of plain diced tomatoes. If you have enough fresh tomato you can omit the canned. The canned added a significant amount of liquid so adding water was not necessary. I would wait til all ingredients are added before you decide whether more moisture is needed.
Instructions:
First, peel the tomatoes. To do this, bring a pot of water to boil. cut a shallow "X" pattern on the bottom of each tomato. Drop into boiling water for about 30 seconds until skin starts to wrinkle. Take out and place in a bath of ice water. Then peel the skin off and chop into chunks. (Very small tomatoes will only take a few seconds in the boiling water).
Add chopped tomatoes to a pan with all other ingredients. Turn up heat until bubbling then turn to low and simmer, covered, for 5 minutes. Let sit for 1-2 minutes. Add salsa to food processor or blender and pulse until desired consistency is reached. Refrigerate.
Monday, September 17, 2012
Black Bean Chili Stuffed Peppers with Quinoa
adapted from http://www.snixykitchen.com/2012/06/19/black-bean-chili-stuffed-peppers/
for stuffed peppers:
4 medium sized green (or red) bell peppers
1 medium yellow onion, chopped
1 or 2 jalapeno peppers, minced (seeds in or out depending on preference - I left in about half the seeds)
2 tsp minced garlic
1 15-ounce can of black beans, drained and rinsed
1 cup corn (I used frozen)
1 15-ounce can diced fire roasted tomatoes (I used fire-roasted garlic diced tomatoes)
1 tsp paprika
1/2 tsp cayenne pepper (or 1 Tbsp chili powder + 1/4 tsp cayenne)
1 tsp cumin
1 tsp oregano (or italian seasoning)
1 tsp salt
shredded cheese for topping ( I used mozzarella but cheddar or pepper jack would be good also)
for quinoa on the side:
1 cup quinoa
2 cups water
2 Tbsp margarine
salt, pepper, garlic, garlic powder, onion powder, cumin, cayenne, and oregano to taste
directions:
Preheat oven to 400 degrees F.
Heat some olive oil in a skillet over medium heat. Add onions and cook for a minute or so. Then add jalapeno and minced garlic and cook for a couple more minutes. Add black beans, corn (frozen), tomatoes and all spices. Bring to a simmer.
While simmering, prepare peppers to be stuffed. For smaller peppers, cut out the top and remove seeds. For larger peppers, cut out the top, slice lengthwise and remove seeds. Line a rectangular baking pan with tin foil and spray with cooking spray. Arrange peppers in pan. When some of the liquid has cooked off of the bean mixture, scoop it into the peppers, filling them as much as possible.
Cook peppers for about 30 minutes, or until tender.
While peppers are cooking, bring quinoa and water to a boil. Once boiling, reduce heat and simmer (covered) for 10-15 minutes (until liquid is gone). Add margarine and spices to taste.
Once peppers have cooked for 30 minutes, add cheese on top and cook for 5 more minutes. Serve with quinoa. (Could also be served with rice)
for stuffed peppers:
4 medium sized green (or red) bell peppers
1 medium yellow onion, chopped
1 or 2 jalapeno peppers, minced (seeds in or out depending on preference - I left in about half the seeds)
2 tsp minced garlic
1 15-ounce can of black beans, drained and rinsed
1 cup corn (I used frozen)
1 15-ounce can diced fire roasted tomatoes (I used fire-roasted garlic diced tomatoes)
1 tsp paprika
1/2 tsp cayenne pepper (or 1 Tbsp chili powder + 1/4 tsp cayenne)
1 tsp cumin
1 tsp oregano (or italian seasoning)
1 tsp salt
shredded cheese for topping ( I used mozzarella but cheddar or pepper jack would be good also)
for quinoa on the side:
1 cup quinoa
2 cups water
2 Tbsp margarine
salt, pepper, garlic, garlic powder, onion powder, cumin, cayenne, and oregano to taste
directions:
Preheat oven to 400 degrees F.
Heat some olive oil in a skillet over medium heat. Add onions and cook for a minute or so. Then add jalapeno and minced garlic and cook for a couple more minutes. Add black beans, corn (frozen), tomatoes and all spices. Bring to a simmer.
While simmering, prepare peppers to be stuffed. For smaller peppers, cut out the top and remove seeds. For larger peppers, cut out the top, slice lengthwise and remove seeds. Line a rectangular baking pan with tin foil and spray with cooking spray. Arrange peppers in pan. When some of the liquid has cooked off of the bean mixture, scoop it into the peppers, filling them as much as possible.
Cook peppers for about 30 minutes, or until tender.
While peppers are cooking, bring quinoa and water to a boil. Once boiling, reduce heat and simmer (covered) for 10-15 minutes (until liquid is gone). Add margarine and spices to taste.
Once peppers have cooked for 30 minutes, add cheese on top and cook for 5 more minutes. Serve with quinoa. (Could also be served with rice)
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