Pizza Casserole

I almost did not cook tonight. Almost. I have had headaches since Friday, but decided that I needed to cook after taking forever this morning to choose a recipe and then going out and buying all the ingredients. I even had an easy way out of cooking...Mum offered me some swordfish she was cooking. As much as I love seafood, fish is a dish that I need to be in the mood for and crave; if I don't it is very off-putting to me...much like yogurt. My weekend was filled to the brim, once again, with activities..it being Halloween and all.

Friday night it was the Scholarship Fundraiser Halloween party, where my friends and I dressed up as a white trash wedding party (though I think I more-so resembled a junkie hooker). Yesterday afternoon, I had a surprise 50th birthday party to cook for and attend. I made more Chipotle Shrimp cups, since I had a lot of ingredients left over for them, and I made a big Chili Cornbread Bake. Then, last night, I had another Halloween Fundraiser. I dressed as a witch and ended up winning a $100 gift certificate to a tattoo parlor in a raffle. Time to make that big decision soon (and yes mum, I am getting one eventually).

Today, I somewhat cleaned the apartment, went grocery shopping, took a nap, and made myself cook. I haven't dug into it yet, but Mum had a bite and said it was good. I will most likely take a break in the middle of all of this typing to eat.

.... right after I typed that, it just seemed like a good idea. The dish is very, very good. It reminds me more of an American Chop Suey Casserole rather than a pizza casserole, other than the little bites of pepperoni. Nonetheless, it's good. When making this, the recipe calls for using a medium skillet, but I recommend a larger skillet. Once all of the ingredients end up in it, it gets filled to the top. I was also very excited because I got to use my new casserole dish that not only was a bargain to begin with, but I got a discount thanks to my good friend Jaime, who's sister works at Christmas Tree Shop where I got it. Can't beat cheap (yet durable!) kitchen items.


Pizza Casserole

2 cups uncooked egg noodles
1/2 lb. lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni sausage
16 oz. pizza sauce
4 tbsp. milk
1 cup shredded cheddar

1. Cook noodles according to package directions.
2. In a medium (large) skillet over medium-high heat, brown the beef with the onion, garlic and pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce, and milk; mix well. Pour this mixture into a 2-quart casserole dish.
3. Bake for 20 minutes, top with cheese and bake for 5-10 more minutes.

*** edit: forgot to list the oven temp. It's 350.

Now, I am off to help mum purge her collection of Rachel Ray magazines. She has about 3 years worth, and we are ripping out any recipes we want to save and recycling the mags. This should keep me busy for some time. And though I find Rachel Ray annoying (Yum-O!), she has some pretty good recipes...and she's 10 times better than Giada "large-mouth bass" de Laurentiis.

Cheater

Before we kick off the cooking portion of this post, I would like to make a request. Anyone know anything about formatting blogs? I want a fun-looking blog that isn't anything I've used before. If anyone knows anything about how to obtain that, let me know!

After running a thousand errands after work, I was too tired to make a last stop at the grocery store for only 2 items needed for my dinner...so I cheated tonight. I have a couple of those "just add chicken" type of dinners in the cabinet, and finally used one tonight. I used one from the Macaroni Grill for a Creamy Basil Parmesan & Chicken Pasta. It turned out pretty yummy, though I felt somewhat let-down that I didn't make a home-cooked meal. Oh well, maybe on Sunday.



I am currently watching Julie & Julia, and think that maybe I should try to cook my way through a cookbook. Original idea - no. Delicious idea - yes! I need a healthy cookbook though...no more heavy foods. Of course, this will be interspersed with other recipes, because we all know I'll find some in the meantime that I JUST HAVE TO cook.

I ALMOST FORGOT! This beast is currently in my household at the moment:


Now I know you're all sitting there thinking "Why do you have a bald eagle encased in white crap in your home?". That my friends is no bald eagle (though it eerily and hilariously looks like one), it's a giant acorn squash. My mum is bringing to work tomorrow to give to the chef in the cafeteria. Though I would love to use it, I have no idea what to do with that much acorn squash, especially since I've never cooked with one before.

Alfredo Tutto Giardino

And the sniffles continue.....

Even though soup would be the best meal option for my condition, pasta just sounded better (as it always does). I am continuing my streak of cooking Clean Eating recipes. In one of my issues they give recipes for 5 different sauces...and 3 ways to use each sauce (that's 15 recipes!!!). Tonight I chose the one of the alfredo dishes.

Alfredo Cream Sauce

1 cup 2% low-fat milk
2.5 tsp arrowroot
2/3 cup grated Parmesan cheese
3/4 cup low-fat plain yogurt
1/4 tsp nutmeg, ground
1/4 tsp ground white pepper

In a medium saucepan, whisk together milk and arrowroot. Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens, about 3 minutes. Remove from heat and whisk in cheese until melted. Whisk in yogurt, nutmeg and pepper. Cover and set aside. If necessary, re-warm over low heat before serving.

I added that some fettuccine with sauteed veggies.

1 each zucchini and yellow squash, diced
1/2 each red and yellow bell pepper, diced
1 cup trimmed and chopped green beans

I topped it all off with some scallions and more of the grated parmesan.

The low-fat yogurt makes the sauce a bit tart, but it's pretty healthy compared to regular alfredo sauce. There's about 101 calories in a 1/3 cup.

Erin's Birthday Extravaganza

With a long, long week behind me, I can finally settle down and sniffle my way through this post. Between all the running around, activities, and some stress, I have developed a cold/super sore throat. BUT, that did not hold me back from throwing Erin the birthday/tea/cocktail party she wanted. Yesterday, I spent 4.5 hours prepping some of the foods for today. That included chopping, dicing, blending, mixing, carmelizing, boiling eggs and making scones. Then I spent about 3.5 hours today putting everything together. Here is the menu. I am including the links where I got everything, because typing out the recipes would take wayyyyy too long, and the pictures are better than mine (damn you, poor lighting!). I have to give major thanks to Erin and Jaime, who woke up early and helped me cook and decorate and remain sane (like when I forgot my minced garlic at home). I almost forgot....Erin also saved my life from a treacherous and evil daddy long legs that was IN MY HAIR while I was cooking. Erin, I owe my life to you.

This is in the order that all was served

Mexican Deviled Eggs

Italian Deviled Eggs

Stuffed Cucumber Coins

Cucumber Tea Sandwiches with Mint

Prosciutto Wrapped Pear

I was weary about these, as you never know how open your guests might be to varying tastes.

Chipotle Shrimp Cups

Huge hit!

Double Tomato Bruschetta

My all-time favorite recipe for Bruschetta, whether home-made or from a restaurant.

Modern Cheese Balls

These came out right before dessert, and goat cheese is hit or miss with some.

Baby Baked Potatoes

Strawberry Chocolate Soft-Bake Biscuits

Banana Split Mini Bites

Great idea, but need to be more careful with the prep. The cherries and whipped cream kept coming off!

Lemon Drop Jello Shots

The biggest hit of the party, and one my favorite finds. Someday, I will bake everything from this blog. Whoever the baker is is my new hero.

My friend Jaime, the cupcake queen, also made a giant cupcake for the birthday cake, which everyone was too full to eat. It was yellow and devil's food cake with orange frosting and edible gold shavings, all topped off with sparkler candles (as Erin wanted fireworks at her party). The decor was ivory white table cloths, gold plates and napkins, ivory silverware with centerpieces that were flower bouquets inside of pumpkins.

Now, 5.5 hours later, I am slightly hungry again, and have settled for boxed mac & cheese. I KNOW, you're all probably wondering how I could eat that after all these gourmet bites, but there are just some foods that I will forever love, no matter how easy, cheap or basic. Plus, I mix it with peas and corn...and lobster if I have it!

I am off to begin planning another dinner party (perhaps an autumn, pre-Thanksgiving dinner) and what I'm going to make for the surprise 50th birthday party next weekend. And dinner for this week....ahhhhhh back into the grind....

Sweet & Hot Shrimp Tacos

I know I've mentioned a couple times how much I love my new subscription to Clean Eating magazine...but one more time won't hurt. I LOVE Clean Eating! Tonight's dish was exactly what the post title says: Sweet & Hot Shrimp Tacos. This was one of my favorite things that I've made in a long time. I was a little wary at the beginning. When I think of tacos, i think beef and cheese and salty-salsa-y goodness. So when I read the ingredients that included, shrimp, cherries, ginger, raw honey....I pondered for a while. At the moment, blogger is telling me that I will not be able to upload photos for two hours due to maintenance, and my phone hasn't finished sending the photos to my email (seriously, phone?).

OK, so I ditched this post for other more important things, like party planning and drinking Old Speckled Hen at the BBC. I will now try and finish this post, and then pass out in my comfy bed and hopefully not wake up with a cold (which I'm sure I will).

Sweet & Hot Shrimp Tacos


1 cup frozen or fresh pitted red cherries (if frozen. no need to thaw)
1 to 2 jalapeno peppers, cut in half and seeded (1 for mild, 2 for hot)
1 2-inch piece of ginger, peeled and quartered
4 tsp. raw honey
24 large raw shrimp. shells and tails removed
1/4 tsp sea salt
1 tbsp olive oil
8 whole grain corn soft taco shells
1 small head radicchio, thinly sliced
4 large carrots, peeled and grated
Cilantro leave for garnish

1. Place cherries, jalapeno, ginger and honey in a mini chopper or blender along with 1/4 cup water. Blend until smooth (there may be small bits of cherry).
2. Season shrimp with sea salt. Heat large skillet over high heat. Add oil and shrimp and cook for 2-3 minutes, turning occasionally until shrimp are pink on the outside but not cooked through. Reduce heat to medium and carefully add cherry mixture. Simmer for about 2 minutes, until sauce reduces slightly and shrimp are cooked through.
3. Preheat oven to 400. Warm taco shells for 2 minutes. Spoon shrimp and cherry sauce onto shell and top with radicchio, carrots, and cilantro for garnish. Serve immediately.

From: Clean Eating Sep/Oct 2010

This was FANTASTIC. My only complaint is that the radicchio is too bitter. I also used pre-shredded carrots to save time, and grating my own would have been better. The grated carrots would add a nice freshness, where the thicker shredded ones were a bit much. It has a nice sweet taste with the jalapeno after-burn that creeps up on you.

Kitchen Wish List!!!

Today, while Mum and I were discussing our new Tastefully Simple products (the whoring begins!), we got to talking about things that I want for my kitchen (and happiness). I decided that I would make a post to list my needs/wants, so it's all in one place.

I'll start with things I more-so need, than want. Or things that are more practical...

Click on the item names or my pleadings to see the items.

Mini Cheesecake Pan

Joyce Chen Bamboo Steamer

Immersion Blender

Cast Iron Skillet

Mortar & Pestle

Trivet

Now onto the wants....

These

And this

Oooh and thisss

Gah and thiss!!!

And these

Or these...

Yes please!

Yep

I'll take this

Theeeeeesssseeee

I'm drooling all over my keyboard

Pretty pleaseee??

With a cherry on top?

I need a rich husband....

There's more...


This goes beyond kitchen items, but if anyone bought me any of this (or anything above) I would repay you in food, yard-raking, tongue kissing, you name it.

Seriously, i need this...

Why is this so expensive????

Pick me!

And more...


I'm sure I will add to this at some point...but that's it for now. Any items that were dishes..I want the whole set or one of each color. Thanks.

Unstuffed Pepper Soup

Today was a soup kind of day. But a really hearty soup kind of day. It's a busy week again for me...actually the next 3 weeks are busy. I try to squeeze every activity I possibly can in. Tomorrow I have dance team practice, my own dance class, I have to pick up my car after it gets its new brakes (and they said I need 4 new tires for $800...yeah right! Eff off.), and make some more stuff for Erin's party. Wednesday I'll be making shrimp tacos, stopping at the board meeting, and I'm gonna try and squeeze in some pool. Thursday it's dance team again, Gram's 82nd birthday dinner, and trivia. Thursday might be possibly be changed to a wake though, for my friend Evan who passed away on Saturday night. (R.I.P. Smooth)

ANYWAYS, on with the good stuff.

MMMM ground hamburg and peppers and onions....


Unstuffed Pepper Soup

1.5 lb ground beef (i used a little over 2lbs)
3 lg. green peppers, chopped
1 large onion, chopped
2 cans (14.5 oz) beef broth
2 cans (10.75 oz) condensed tomato soup, undiluted
1 can (28 oz) crushed tomatoes, undrained
1 can (4 oz) mushroom pieces, drained
1.5 cups cooked rice

1. In a large saucepan, cook the beef, peppers and onions over medium heat until the meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

It was delicious! I had a nice hunk of crusty Italian bread with it. I wish I had thought ahead and gotten some bread bowls. I brought a thing of it over to my Gram and uncle as well...Gram was cooking shepherds pie mmmmm.....

Now I am off to make a second post (encore! encore!) of my kitchen wish list, and hope that all of you really want to buy me an item or two (or six...) from it.

P.S. - I got my Tastefully Simple order in today!!! Be prepared for me to turn into their spokeswoman in the near future, cooking up a storm and whoring out their products on my blog.

Broiled Flank Steak with Chimichurri

Today was a long day. I started by planning more for Erin's bday bash, and made my list of groceries I'll need for the menu. Then I figured out what I can make ahead of time so I'm not in the kitchen at 6 a.m. the morning of the party. Then I picked up the girls to go halloween costume shopping and decoration shopping for the bday bash. We had a successful shopping adventure, and we will look FANTASTIC for halloween.

I also had to drop off my car to get new brakes, because it is making god-awful noises when I brake. Noises that the girls described as "i feel like I'm in an airplane taking off" and "is there a growling monster under your car?". Yep.

THEN, I went grocery shopping for my weekly cooking. Tonight, I decided to make the chimichurri sauce I read about in the first issue of Clean Eating I found. I'm glad I made it. My food processor failed me, as it is beastly, and there weren't a lot of ingredients, so I had to switch to my imitation Magic Bullet blender, which worked perfectly. This recipe involved a lot of firsts for me. First time cooking steak (I know!), first time eating chimichurri, first time broiling anything for more than 1 minute, first injury from the microwave...

I cheated a bit and made my rice in the microwave in my awesome Pampered Chef Micro-Cooker, because I just didn't feel like using the stove to boil water.



Chimichurri Sauce

1/4 cup nonfat plain Greek yogurt
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tbsp low-sodium vegetable broth
20 sprigs fresh flat-leaf parsley
leaves from 5 sprigs fresh oregano
4 cloves garlic
1/2 tsp red pepper flakes
1/4 tsp fine sea salt

Place all ingredients in a food processor fitted with a standard blade. Process to form a pesto-like sauce, scraping down the bowl as needed.

For the steak, you just broil it for a couple minutes on each side. I overcooked mine slightly (first time broiling!), which was 5 minutes on each side. It wasn't bad, it was just well-done, when I wanted it medium. I also sprinkled some sea salt on each side.

Serve the steak over rice with some chimichurri over it and you have a delicious simple meal.

I finally have a couple minutes to relax...but I probably won't. Perhaps I'll make some apple crisp...

Eggplant Parmesan

I finally caved and decided that this week was going to be the week I made Eggplant Parm. For some reason, I always thought that eggplants were going to be difficult to work with...but they aren't, at all. AND...they were on sale for 99 cents at Shaws. Nothing at Shaws is that cheap. Seriously. My shoes were cheaper than any product I bought on my last shopping expedition. So I bought 3 lovely eggplants and today I got to work. The beginning part of the parm is time consuming. Between peeling and slicing all 3 eggplants, you have to dip them in egg and dredge each piece in breadcrumbs, then bake them for 5 minutes per side. Then start layering the baking dish. But it was super simple. I always thought eggplant parm was one of those crazy detailed dishes...but all I needed was 7 ingredients. I am currently typing this while it is baking in the oven...so cross your fingers everyone that this dish is better than last night. Also, a bonus about this dish is that it's great for people who are diabetic.

I have been slacking lately with the photos. I completely forgot to take a picture of it when it was done...right now it just two huge hunks taken out if it, which doesn't make for a pretty picture.


Eggplant Parmesan

3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned breadcrumbs (I only used 2 cups)
6 cups spaghetti sauce, divided
1 (16oz) pkg. shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 tsp. basil

1. Preheat oven to 350.
2. Dip the eggplant slices in egg, then in breadcrumbs. Place in a single layer on a baking sheet and bake for 5 minutes on each side.
3. In a 9x13" baking dish, spread about 1 cup of spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with cheeses. Repeat for 2 more layers, ending with cheeses. Sprinkle basil on the top.
4. Bake for 35 minutes or until golden brown.

After all is said and done, I would try slice the eggplant even thinner next time, but I like it.

I have no fun quotes about eggplant or parmesan. All that comes to mind is a character from the greatest TV show ever: Arrested Development. And that character is none other than this guy...


Gene Parmesan, private detective.

Shrimp and Mango Curry

I just spent an hour peeling, dicing and stirring for a dish that really didn't live up to it's hype. I totally hate when that happens. I bought all these really great ingredients and it smelled AMAZING in here. Curry tends to have that effect, but the flavor just didn't live up to the smell. I made a shrimp and mango curry, with mangoes and sweet potatoes and onions. When all was said and done it was very anti-climactic, like the end (or entire duration) of The Blair Witch Project. I promise I will not go off on a tangent about how god-awful that movie was...I'll save it for a separate post.

ANYWAYS, I felt as though the dish needed something else...and this is where I get sad. I don't have that culinary expertise of knowing what spiced and seasonings to add to things. My immediate thought was that the dish would have been better with some bacon and/or cheese. Bacon and cheese are two very magical super foods. Not super healthy, like avocados or acai berries, but super as in super heroes. They really do save the day for a lot of dishes. This post, like my dish, is very anti-climactic. The only saving grace was that my mum made spaghetti and meatballs (which she stole my leftover roasted red peppers and carmelized onions to add to the sauce), and I had a little dish to satisfy my palette.



Shrimp and Mango Curry

1 tbsp. olive oil
2 tbsp. butter
1 sm. onion, diced
1 clove garlic, minced
1 tbsp. fresh ginger, minced
2 tsp. salt
dash black pepper
pinch cayenne pepper
1 (15 oz) can light coconut milk
2 cups water
1 lb. shrimp, peeled and deveined
2 ripe mangoes, peeled and diced
2 med. sweet potatoes, diced and blanched
4 tbsp. minced green onion
1/4 cup fresh cilantro, minced

1. Melt butter and oil in a large heavy saucepan over medium heat. Add onion and garlic, saute until aromatic, about 3 minutes. Stir in curry, ginger, salt, cayenne pepper and black pepper. Add coconut milk and water; bring to a simmer and cook for 2 minutes. Add 1/2 of the potatoes and simmer until thickened, about 10 minutes.
2. Add shrimp, mango, and remaining potatoes to pan. Bring back to a simmer and cook 4-5 minutes or until shrimp are pink. Stir in green onion and cilantro. Serve over rice.

If you've never blanched anything it's super easy. Blanching is just boiling a vegetable and then submerging into an ice bath or running it under cold water to stop the cooking process. It keeps the veggie nice and tender without continuing to cook and get mushy. Great for prepping veggies for fondue!

Stuffed Turkey Burgers

It's been a while, I know. Since the last time I cooked and tonight, I've eaten some fabulous things...unfortunately I am terrible at taking pictures of foods when I'm eating elsewhere. Friday night, it was my friend's 30th birthday and we went to an Italian place for dinner. I had Penne Steak Gorgonzola. They gave me 4 measly (wayyy overcooked) steak tips on top of penne smothered in a delicious creamy Gorgonzola sauce. The sauce barely made up for the lack of steak. Saturday I went to dinner with Jaime at Karma. I wish I had taken a photo of the sushi roll we got. It was a baked salmon roll that was topped with mountains (no exaggeration) of shredded, baked sweet potato. We also had beef tataki, crazy maki, and steamed dumplings. Yesterday, Mum had a craving for some Olive Garden, so off we went. I had a shrimp and crab tortellini dish. Today for lunch I had my favorite meal of the weekend. After my trip to Barnes & Noble ($2 book sale!!!), I decided that Panera was the next stop on my travels. I got the Turkey Artichoke panini. Oh. My. Goodness. It was amazing. Smoked turkey smothered in an artichoke spinach spread with cheese, carmelized onions and tomatoes, on top of grilled focaccia.

Carmelized onions were the topping of the day. I used them in my own meal tonight. I finally got around to using the rest of my ground turkey tonight to make stuffed turkey burgers. I loved them. Mum had one and wasn't a fan of the goat cheese, which I suppose is an acquired taste. I consider goat cheese to be the greek yogurt of cheeses. A bit of a twang and the creamy texture...yum!

Before I began my recipe, I had to prepare 2 things in advance: carmelized onions and roasted red peppers.


Both were so much easier to prepare than I ever thought they would be. For the onions you just quarter an onion (or 5) then slice them and heat them in a pan coated with olive oil. Be sure to stir them to coat them in the oil and continue to cook over med-high heat for about 30 minutes or more, depending on many onions you have, continuously stirring. For the peppers, I just halved them, cleaned out the seeds and membrane, and put them under the broiler for 7 minutes until the skin was blackened. Then, I immediately transferred them to a ziplock bag for 20 minutes so they could sweat. Then I just peeled off the skin and sliced them. I had to take fewer pictures, as my phone/camera was dying.


Stuffed Turkey Burgers

Ingredients:

1.2 lbs lean ground turkey
6 tbsp. bread crumbs
3 tbsp. fresh lemon juice
2 tsp. grated lemon peel
2 tsp. dried thyme
1 1/8 tsp salt
1/2 tsp. ground black pepper
5 tbsp. soft fresh goat cheese (or any cheese you want to use)

1. In a large bowl, mix turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper. Divide into 4 or 5 equal portions. Split each portion in half and form two equal-sized patties. Place 1 tbsp. of goat cheese on top of one patty and top with the other patty and press along the edges to seal and enclose cheese. Repeat with other patties.
2. Heat the grill to med-high. Grill the burgers until cooked through, about 5 minutes on each side. Top with onions and red peppers.

I served mine with those Deli Flats bread/buns.

Menu for the week:
Tomorrow - Shrimp and Mango Curry
Wednesday - Eggplant Parmesan

Haystack Dinner

OK....so I skipped my Monday night meal due to complete exhaustion. All of my extracurricular activities wore me down...but I'm back in the game. My Haystack dinner from tonight was supposed to be Monday night's meal, but instead I napped and then mooched some of my mum's fajitas. Last night, I went to my first dance class in 7 years. I am surprisingly not sore at all today (though my knees and toes have been cracking big time)...but I'm also surprisingly out of shape (maybe not a surprise...).

So what have I been doing other than napping in my 2-day hiatus? I decided I should start watching Dexter now that it's in its 5th season. Luckily, Netflix has the first 2 seasons on the watch instantly list, so I have watched 12 hours of this show in the past 2 days while doing other tasks.

Before I dive into tonight's recipe, I'd like to apologize. For what? For showing pictures of my foods that sometimes look like vomit. The mix for the pizza pot pies looked pretty gross, and so does my turkey mix from tonight's dinner. It somewhat resembles the scene from Gremlins when they get wet and start bubbling and oozing and turn into Gremlins (only it doesn't start a giant party and lip-sync to Sinatra's "New York, New York"...I'm not that good of a chef yet).



Haystack Dinner

Ingredients:

2 cups rice (I used boil-in-bag)
2 lbs. ground turkey
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of celery soup
2 tblsp. milk (i used more)
2 cups cooked peas
shredded cheddar cheese

1. Cook rice.
2. Cook turkey in a large skillet until thoroughly browned. Add both cans of soup and milk; stir until well combined and creamy. Cook until warm.
3. Serve over rice and peas, and top with cheddar cheese.

I added more milk into the mixture to thin it out a little bit.

It was very yummy....and I have 3 days worth of leftovers.

"I hate turkeys. If you stand in the meat section at the grocery store long enough, you start to get mad at turkeys. There's turkey ham, turkey bologna, turkey pastrami. Some one needs to tell the turkey, 'man, just be yourself.' "

— Mitch Hedberg

Quinoa Stuffed Peppers

Now that the dog has gone for her 2nd run of the day, it's time to post tonight's dinner. Tonight, I made Quinoa Stuffed Peppers. If you don't know what quinoa is, check it out http://en.wikipedia.org/wiki/Quinoa . I had been waiting to try this recipe for quite sometime and decided tonight was the night. I also needed something healthy and light, because mum made a ziti bake that also needed to be eaten by me. My shopping adventure today was super tough. I stalled in front of the beautiful squash display for quite some time, desperately wanting to buy one of each. But, I glanced down at the shopping list in my hand and forged on squashless. Someday....

I was also very upset over not being able to find an ingredient I really needed. I planned out my meals for tonight, tomorrow, and Wednesday night cooking. Tomorrow, I plan on making a Haystack Dinner and Wednesday's dish was to be Rigatoni with Pumpkin Cream Sauce. But alas, no pumpkin puree was to be found (sniffle). So I will have to re-plan Wednesday night's meal (maybe a squash dish!). I had a test audience for my peppers tonight, since my grandmother and uncle came over to eat the ziti bake. I threw some peppers on their plates and they enjoyed them...even my uncle who is a fierce meat-eater.
Photo time:







Also, today, there is a BONUS RECIPE!!!! I know most of you probably just fell out of your chairs upon hearing the surprise news. I made a dessert to go with my meal spur of the moment. I made Grilled Nectarines. Recipes follow....




Quinoa Stuffed Peppers

Ingredients:
4 small green bell peppers
3/4 cups uncooked quinoa
1/2 cup chopped green bell pepper (on top of the 4 small peppers)
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2 tsp. minced, seeded jalapeno
2 cloves garlic, minced
1/2 cup minced green onions
1 tsp. dried oregano
1 tbsp. soy sauce
1 tbsp. lime juice
1 can enchilada sauce
1 cup shredded cheddar cheese
dried cilantro

1. Preheat oven to 350. Cut green peppers in half lengthwise and remove seeds and stems.
2. Prepare quinoa according to package directions.
3. Spray a non-stick skillet, place over med-high heat until hot. Add chopped green and red peppers, chopped onion, jalapeno and garlic, and saute for 4 minutes.
4. Remove from heat, and stir in green onions, cilantro, soy sauce and lime juice. Stir in 3 tbsp of enchilada sauce and add quinoa.
5. Spoon mixture into pepper halves. Pour the rest of the enchilada sauce into a glass 9x13" baking dish, and place peppers in dish.
6. Cover and bake for 20 minutes. Sprinkle cheese on top and bake, uncovered, for an addtional 10 minutes or until cheese is melted.
7. Spoon enchilada sauce over peppers and serve.


Grilled Nectarines

Ingredients:
Nectarines
Brown Sugar
White sugar
Cinnamon
2 tbsp. butter

I didn't measure anything out, but it's very easy to eyeball the sugar mixture. You need just enough of the mixture to cover the nectarine slices. I also brushed my grill pan with some olive oil before grilling the fruit.

1. Cut nectarines so they have a flat side. Turn on broiler.
2. Combine brown sugar, white sugar and cinnamon in a small bowl.
3. Grill nectarines in a grill pan until they have nice grill marks. They cook fast, so watch them closely!
4. In a cast iron or oven safe pan, melt butter. Dip grilled side of nectarine into the butter then turn back face up. Sprinkle each piece with some of the sugar mixture. Put the pan under the broiler for about 1 minute. You just want the sugar to melt.

**These are great served with some vanilla ice cream**

BONUS PHOTO: ZITI BAKE

Quickie

Thursday, Friday and Saturday are no-cook nights. I tend to go out for my meals. Last night I went to a Tastefully Simple party, which sells all these great dip, soup, bread and dessert mixes and lists 12 ways to use each one. My dinner consisted of sampling a bunch of different dishes and I ended up ordering about $50 worth of stuff. Today I had lunch with my mum at Bamboo, a great Chinese/Japanese place in town. They have an awesome lunch buffet and I filled up on sushi, shu mai, and dumplings. Tonight, who knows.

The best part of my day so far was getting a pedicure this morning. As I was sitting in the massage chair having my feet massaged, I read one of the magazines they had laying around. Obviously I chose the food magazine Clean Eating. It was the best choice I've made in weeks. There were at least 10 recipes I needed to steal from it. It was the September/October issue. I went to Barnes & Noble (my mecca) to pick up a copy and wouldn't you know it? They had the November/December issue out and old one was nowhere to be found. I subscribed for it online and ordered this month's back issue because the recipes were THAT good.

This post has been sitting on my computer for 7 hours, waiting to actually be published. I suppose now is a good time to click that button. Stay tuned for tomorrow's amazing dish, that has yet to be decided upon...