Ann Nurse's Baked Stuffed Peppers Recipe. Penny de los Santos Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs, and drizzled with olive oil.
They make a fine first course alongside other simple antipasti, or a great side dish with plain grilled or roasted meat or fish. These peppers are typical of the Italian region of Puglia, where Ann’s family has its origins. For advance preparation, get everything ready and bake close to the time you intend to serve them, or bake the peppers early in the day for the evening. However, don’t make these the day before or the breadcrumbs will lose their freshly toasted flavor. 1 cup well drained canned plum tomatoes, crushed 3 large red or yellow bell peppers, or a combination 1/3 cup pine nuts 1/3 cup tiny capers, rinsed and drained 1 cup dry breadcrumbs 2 large cloves garlic, peeled and finely grated 3 tablespoons finely chopped flat-leaf parsley 3-4 tablespoons olive oil. Tuesday 10: Dress Up Your Broccoli. Nov 13, 2012 Posted by Mel on Nov 13, 2012 in Blog, Recipes, Veggies | 38 comments Tuesday 10: Dress Up Your Broccoli I feel like I need to apologize to broccoli.
Whenever I do one of my presentations on Paleo (like this one in Estes Park), the example I use for my soul-sucking, pre-Paleo food is always “chicken breast with steamed broccoli.” The best baked spinach. On a beach vacation that already feels like it was too long ago, I tucked into the collection of letters between Julia Child and Avis DeVoto and realized I’d inadvertently brought on vacation with me the very best book ever for my current brand of mental unevenness.
Apparently, even the great Julia Child went a little insane writing her cookbook. She fretted over if varied and uneven ingredients would keep her recipes from working as she wanted them to in others’ kitchens and even had occasional bouts of frustration with her tiny, ill-equipped kitchens. Mushroom Stroganoff. A quick and easy meal, perfect for Meatless Mondays!
A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce. I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don't get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat. Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. As a kid, I always topped my Stroganoff with grated Parmesan cheese. Mushroom StroganoffSkinnytaste.com Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 ptsCalories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 gSodium: 312 (without salt)
Warm Bacon Potato Salad Recipe. Thursday, October 6, 2011 Warm Bacon Potato Salad A couple of years ago, my husband, Scott, asked me to make a potato salad.
He’s not a man who asks very often for something so specific, 95% of his requests center around the one-syllable, “meat” so I took his request pretty seriously. I’ve always considered potato salad one of those “filler sides” that come with your lunch order at a deli – it’s cheap, easy to make and generally all taste the same. The gloppy, mayo-heavy version that comes in a plastic tub is nothing to brag about, nothing to complain about, it’s just there next to your sandwich. So I set out to make a version of potato salad that would be show-stopping memorable and that I actually could brag about.
I definitely wanted to pair them with loads of warm chopped bacon, this was going to be a potato salad served warm with salty bacon that had just come from the skillet. Bingo! Warm Bacon Potato Salad Ingredients Here’s what you will need for the salad: Kadai Mushroom. Kadai Mushroom Kadai Mushroom is flavorsome blend of mushrooms, capsicum and onion.
Mushrooms is very healthy as it relief from high cholestrol levels, breast cancer, prostrate cancer and diabetes. It also helps in weight loss and increasing immunity. It is a simple recipe and everyone will enjoy it, even those who are not so fond of mushrooms. Kadai Mushroom will add a variety to your get-together or party menu. Preparation Time: 15 minutesCooking Time: 30 minutesServes:4 Kadai Mushroom Ingredients Ingredients 250 gms Mushroom (chopped)2 medium size onion (1 finely chopped and 1 cut in big chunks)1 medium size green capsicum (cut in cube size)1 cup Tomato puree4 Garlic pods (grated)2″ Ginger (grated)1/2 cup cream1/2 tsp cumin seeds9 to 10 cloves3 Black cardamom3 to 4 Bay leaves1 (2″) cinnamon1 tsp garam masala1 tbsp coriander powder1 tsp chilly powder1 tbsp turmeric powderSalt to taste1 tbsp oil Method Add grated garlic and ginger and stir it for few seconds. Serving Instructions.
Broccoli. Tomato Mozzarella Sandwich. While we're on the topic of favorite sandwiches — here's mine.
A hot, gooey, toasted, juicy mozzarella and tomato sandwich. This sandwich just bursts with flavor, and yet it is so simple. It reminds me vividly of the summer I spent in northern Italy, wandering through city streets and stopping in student cafés for a sandwich and a tall, cold glass of fizzy water. The water cleansed my palate and let the vibrant flavors of fresh, scarlet tomatoes explode in my mouth. The hot cheese, gooey between slices of crisp toasted bread, stretched out in long strings between bites.