Thursday, February 13, 2014

Stuffed Bell Peppers

Walking home in the very unusual North Carolina snow storm today and thinking of what things I had available, I came up with this recipe for stuffed bell peppers.  I didn't actually have the bell peppers and had to walk across the street to buy them, but that's beside the point, they are delicious.

If you want to make them assemble the following:
1 pound of ground beef
1 onion, diced
2 bunches of asparagus
5 plum tomatoes, diced OR 1 28 oz can of diced tomatoes, drained
12 oz baby spinach
5 large bell peppers
10 cloves (or more) of roasted garlic
2 cups of sliced mushrooms
Salt, pepper, olive oil

First prepare the bell pepper cups by slicing the peppers through the stem and removing the seeds.  Then slice and dice all of the other vegetables.  Next cook the ground beef over a high heat.  Be patient after first putting it in the pan and let it get a little crispy before breaking it up.  After it's cooked, remove it to a large bowl.

Now stir fry the onions in a bit of olive oil for a minute before adding the asparagus.  When the asparagus begins to soften, add the mushrooms.  When they start to soften add the tomatoes.  When the tomatoes start to soften, remove from the heat and add to the large bowl containing the ground beef.

Now add a bit more olive oil to the pan to wilt the spinach.  Add the roasted garlic cloves after the spinach starts to reduce in volume.  When it's done, add to the large bowl with beef and other vegetables and mix until everything is well distributed.

Next, fill the halved bell peppers with the beef and vegetable mixture and bake in the oven at 350 F for about half and hour - until the bell peppers go a little soft.  Then place under the broiler to get the tops a little crispy and you are ready to eat.

Monday, February 10, 2014

Muffin tin egg cups

I've never been a huge fan of the egg and sausage combination.  It's probably because of the smell of a McDonalds sausage, egg, and cheese sandwich making me vomit on a car ride when I was 5 years old. Anyway, I've recently found that proper sausage from Whole Foods with the Step 4 animal welfare rating works pretty much OK.  These egg cups are intended for breakfast, though I just had 2 for lunch.

To make yourself you will need:
0.5 lb of good Italian sausage
1 onion diced small
1 green pepper also diced small
1 sweet potato shredded in a food processor
12 eggs
olive oil
Muffin tin or two with 12 large cups

First, dice the onion and green pepper.  The remove the skin from the sweet potato and shred in a food processor.  I used the attachment with the smallest shredding holes.  Next, sauté the onions in olive oil for a few min before adding the shredded sweet potato.  Cook until the potato is soft and beginning to brown.  Remove from the heat.

Now cook the sausage until brown and crispy

While the sausage is cooking. in a large bowl, crack all the eggs and whisk until frothy.  Grease the muffin tins with olive oil spray and add about 1/3 cup of the eggs to each cup.  Then sprinkle the green pepper equally between all of the cups.  Add a spoonful of the cooked onions and sweet potatoes and top with the cooked sausage.

Cook in the oven at 350 degrees F for about 20 min.  You can change to the broiler for the last 5 min to make the tops crispy.