Blog Search

Matching category: Peppers, Red, Yellow, Green [x]

Next out of the same cookbook I made Salmon Chowder.  T++his on is from Esther J. Yoder, Hartville, OH. They also give ideal slow cooker sizes, but this is when people started getting crazy about slow cookers.  I use my InstaPot which is also a slow cooker.  This was 5 servings.  It made it to 2 nights with an eclipse in-between.  I bought the fish shaped bowl in Nova Scotia.  

Ingredients:

1 1/2 C potatoes, cubed (What ever looked right)

1 C celery, diced

1/2 C onions, diced

2 T fresh parsley or 1 T dried parsley

1/2 t salt

1/4 t pepper

water to cover 

16 oz. can pink salmon 

4 C skim milk

2t lemon juice

2 T red bell peppers, finely cut (1 bell pepper)

2 T carrots, finely shredded (4 carrots cubed)

1/2 C instant potatoes

Directions:

1. Combine cubed potatoes, celery, onions, parsley, salt, pepper and water to cover in slow cooker,  (I added carrots as I did not shred them’) and water to cover in slow cooker.  
2. Cook on high for 3 hours or until soft.  (I drained the water.)
3. Add salmon, milk, lemon juice, red peppers, carrots, and instant potatoes.  Stir.
4. Heat 1 hour more until very hot.  

This was good.  

This is an older cookbook of mine that got forgotten in the maze of cookbooks.  It would have been very useful when I was working.  It is called Fix It and Forget It Lightly.  This recipe was for 8 so I figured I could feed Jim and maybe have leftovers.  Each recipe is attributed to a different person, but it does on explain how the author knows all these people.  This one is Kimberly Jensen, Bailey, CO.  Of course, they are all done in a slow cooker.  

Ingredients:

4 chicken drumsticks, skin removed

4 chicken thighs, skin removed

1 C strips of green and red bell peppers

1/2 C fat-free, low-sodium chicken broth

1/2 C prepared orange juice

1/2 C catsup

2 T soy sauce

1 T light molasses

1 T prepared mustard

1/2 t garlic salt

11 oz can mandarin oranges

2 t cornstarch

1 C frozen peas

2 green onions

Directions:

1. Place chicken in slow cooker.  Top with pepper strips.
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, garlic salt.  Pour over chicken.
3. Cover.  Cook on low 5-6 hours.
4. Remove chicken and vegetables from slow cooker.  Keep warm.  
5. Measure out 1 C of cooking sauce.  Put in saucepan and bring to boil.  
6. Drain oranges, reserving 1 T juice.  Stir in cornstarch into reserved juice.  Add to boiling sauce in pan. 
7. Add peas to sauce and cook, stirring 2-3 minutes until sauce thickens and peas are warm.  Stir in oranges.  
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo main noodles.  
9. Pour orange sauce over chicken and rice or noodles.  
10. 10.Top with sliced green onions.  

This was delicious.  But with Jim it served 2 twice with me only eating the thigh.  So if I wanted to serve it for company I would have to double it.  Also Jim brought the legs and thighs attached.  Publix left that bone on the thigh that makes it hard to eat.  Buy separately.  

This is the first recipe I have tried out of Tucchi’s cookbook.  It is a frittata.  It was ok, but a little to much EVOO.  

Ingredients:

1/4 C EVOO

2 bell peppers (any color you like), seeded and cut into 1/2” wide slices

4 large Eggs 

Kosher salt and freshly ground pepper

Directions:

1. Warm the EVOO in a medium-sized nonstick or regular frying pan set over medium heat.
2. Add the peppers, cover, and cook until softened, about 20 minutes.  (Lift the lid now and then to stir)
3. In a small bowl, beat the eggs and salt and pepper to taste.
4. Add the eggs to the softened peppers in the pan.  Allow the eggs to set, about 2 minutes, then turn over and continue cooking on the other side until for about 2 minutes.
5. (From the words turn over, ignore the instructions unless you are  a glutton for punishment.)  Turn on your broiler and place the the pan under the broiler for 2 minutes.

My next attempt at cooking was another bean soup.  This comes from a book called Healthy Recipes for the Heart.  Notice no salt in the ingredients column.  It really did need salt and adding after it is in your bowl is not as affective as while cooking.  

Ingredients:

1 # dried pink, pinto or light red kidney beans, sorted for stones and shriveled beans, rinsed, drained

8 C water

1 medium red bell pepper finely chopped

1 small white onion, finely chopped

2 T chopped fresh cilantro (didn’t use as I do not like it)

2 T chopped fresh parsley (I doubled to make up for the cilantro)

6 medium garlic cloves, minced or 3t bottled minced garlic

Directions:

1. Soak the beans overnight using the package directions.
2. Rinse and drain the beans in a colander.  
3. Transfer to a large stockpot.  Pour in the 8 C water.  Bring to a boil over medium heat.  Cook for 1 hour and 3o minutes, or until the beans are soft, stirring occasionally.  
4. Stir in the remaining ingredients.  Cook for 20 minutes, still over medium heat, stirring occasionally.

They say 16, 1 C servings.  We have enough leftover for a second night.  

Dietary change: 1 starch 1 vegetable, 1/2 lean meat,       Calories 124 per serving

   These were great.  rom Giada’s cookbook that I have been using.  Our first night a couple of the peppers were rather small.  We were able to fill 3 rather large ones for a second meal.  I did not use a plant based meat.  I used turkey burger.  Also chopping veggies in a 1/3” chop is not my thing.  Possibly if you used your food processor to chose the veggies you could have small enough pieces that it would fill only 4 very large peppers.  

Also I recommend holding back the cheese topping until the last 5 minutes of cooking.  It was rather crusty the first night.  It tasted really good and smell had Lucy circling the table.   

Ingredients:     

4 medium red, yellow orange bell peppers 

1/2 t kosher salt

2 T EVOO

1/2# plant based “ground beef”  (I used 1# turkey burger.)

2 shallot, chopped

1 fennel bulb Stalks removed, chipped into 1/3” pieces (really?1/3”)

1/4t dried oregano

1 1/2 C cooked brown rice (I don’t like brown rice and always use white Japanese rice.)

1 (14 oz.) can cherry tomatoes, crushed by hand (Never heard of it.  I used a can of diced tomatoes.)

1/4 can fresh basil, chopped

1 C baby spinach, chopped

1/2 C grated parmigiano-reggano

1/4 C grated mozzarella cheese

Directions:

1. Preheat the oven to 375 degrees F.
2. Cut off the top 1/3” of each pepper and pull out the ribs and seeds.  Chop the caps into 1/3” pieces, discarding the stems.  Cut a think slice off the bottoms so they stand upright, if needed.  Season the inside evenly with 1/4 t of salt.  Nestle the peppers in a baking dish that holds them snugly and set aside.
3. Heat a large skillet over medium-high heat.  Add the oil and heat for another minute, then add the ground meat and use the back of a wooden spoon to break it into small pieces.  Cook, stirring occasionally until the crumbles are browned, about 5 minutes.  
4. Add the chopped pepper caps, shallots, fennel, oregano, and the remaining 1 1/4 t salt and cook another 4 minutes or until fragrant and the vegetables are beginning to soften.  
5. Stir in the rice, tomatoes, basil, spinach, and Parmigiano cheese and continue to cook until the spinach is wilted and cheese is melted, about 3 minutes.
6. Spoon the mixture into peppers, dividing it evenly and top with the mozzarella.  
7. Add 1/2 C water to the baking dish.  
8. Bake the peppers for 40 minutes or until the cheeses melted and the peppers are soft but not collapsing.  (see note above about the cheese.)
9. Serve hot.