1st Fathers Day! Stuffed Bells

My husband has had to work so much, even on Fathers Day he worked until 2:00 or 2:30; however, we spent a nice afternoon at the pool and his special dinner request was stuffed red bell peppers. Coincidentally, just a week ago, I had come across a recipe ( from a health magazine no less) that I had saved and had 'stuffed' in an old binder. We were both pleasantly pleased with how they turned out!

Stuffed Red Bell Peppers- By Susan Irby, The Bikini Chef


Ingredients:

• 4 red bell peppers, tops sliced, seeds removed
• 1/2 pound lean ground turkey- or in my case I used Jenny-O Spicy Turkey Sausage
• 1/2 onion, chopped
• 1 to 2 garlic cloves, chopped
• 1 tblsp chopped fresh thyme leaves
• 1/2 tblsp chopped fresh sage leaves
• 3 cremini mushrooms, chopped ( I omitted)
• 1/4 cup fresh frozen kernel corn, ( about 1 large ear of corn)
• 1/2 cup chopped broccoli florets
• 1/2 tsp cayenne pepper
• Sea Salt and black pepper to taste
• 1 cup cooked white, brown or basmati rice ( I used brown)

Directions:
Preheat oven to 400 degrees. In large saucepan over medium heat, add turkey and saute until beginning to brown. Add onion and garlic. Saute until tender and turkey is browned. Add thyme, sage, mushrooms, corn, broccoli and saute until tender, about 4 minutes. Add cayenne pepper, and season with salt and pepper. Add rice and mix well.
Using a kitchen spoon, spoon rice mixture into peppers, pressing down to stuff. Transfer stuffed peppers to an iron skillet or small roasting pan, standing up, place tops on top ( its ok, if peppers are overstuffed.) Place in oven. Bake 40 minutes or until peppers are tender, but still slightly firm. Remove from heat and serve.

Susan Irby, the Bikini Chef is a radio host, author and specialist in healthy "bikini" cuisine.
www.thebikinichef.com

Roll ups

Tonite after a wonderful facial at April Rose Skincare, I came home with already knowing what I was going to make; Due to my planning ahead on early Monday morning. What works for me is that I print out all the recipes for the week, plus the grocery shopping list of what I still need and attach- all week I can refer to the shopping list if I left anything off, as well as have the recipes at hand.
There ended up being so many rolls, I invited our dear friend Ivan to dinner. We haven't seen him almost 6 weeks! He was one of the guests to attend our wedding and is also one of the main contractors on our house... More about that to follow.


Spinach Lasagna Rolls
Adapted from Sporadic Cook

Ingredients:

• 9-11 Lasagna noodles
• 10 oz cooked spinach
• 15 oz fat free/or low fat ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• salt and pepper
• 32 oz tomato sauce ( I use Ragu; sauteed onion and garlic)
• 9 tbsp ( about 3 oz) part skim mozzarella cheese, shredded
• 2-3 garlic cloves minced ( optional)

Preheat oven to 350 degrees
Combine spinach, ricotta, parmesan, garlic, egg, salt and pepper in medium bowl.


Using a hand held immersion blender, give a few quick pulses to fully incorporate the ingredients.
Ladle some of the sauce on the bottom of a 9x12 baking dish.

Place a long piece of wax paper on the counter and lay out lasagna noodles, best to do right after cooking, otherwise they stick together. Make sure noodles are dry. Spread ricotta mixture evenly over noodles. Roll carefully and place seem side down onto the baking dish.

Ladle sauce over the noodle rolls and top each with mozzarella cheese.

Cover with foil and cook for approximately 25 minutes.

Then uncover and continue to cook for an additional 15 minutes or until cheese melts and is lightly browned.

To serve, ladle a little sauce on the plate and top with lasagna roll.
We also enjoyed with a spinach salad with Kats dressing ( recipe to come) and Pugliese french bread- the best dinner french bread! And at Nob Hill it is fresh out of the oven at 4pm- very European style.
Oh how I miss France and Italy! :-)
Hope you enjoy

Grilled Chicken Breast with Roast Potatoes, Crispy Blanched Green Beans, Thyme Tomatoes

Today, after a camping weekend along the Sequoia National Forest, and cooking with limited supplies, a wood fire , yet the freshest ingredients I was rejuvenated into the cooking world and searching any and all recipes I could find. Although I love to cook, I often find myself unmotivated until... I find recipes that entice me- but while in the kitchen, two things have to happen; First, I have to have background noise- either the tv or my ipod and secondly a clean kitchen- however, I'm not very good at being the type who cleans as I go- so that is something I will work on.

The recipe today comes from the FitTV show that I TIVO: A Lyon in the Kitchen

My husband found this recipe to be a winner, rating all but the green beans between a 9.5-10.0! I found the portions of this to be rather small for the big eater that he is- so now I know to double up on what the recipe calls for, but the potatoes had a savory yet refreshing taste, and the tomatoes were so flavorful, he even ended up putting some on triscuits with goat cheese and said to make more next time!

Ingredients:

• 2 yellow potatoes, quartered
• Zest and juice of 1 lemon
• 2 tablespoons chopped rosemary
• EVOO, as needed
• 1 cup cherry tomatoes, halved
• 1 tablespoon freshly picked thyme
• 1/3 pound thin green beans, stem end removed
• 2 chicken breasts, boneless, skinless
• Kosher salt
  
• freshly ground black pepper
• bowl of ice water
  

Directions: In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce. In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.

For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.

Enchilada Bake

After a week in beautiful Tulum Mexico, I'm researching any and all recipes I can find for healthy eating!

Here is one straight from the Crossfit Capitola Blog:

Chicken Enchilada Bake

Sauce:

1-2 small chipotle peppers, chopped (from a can of chipotles in adobo sauce), plus 1-2 tsp. adobo sauce

2-3 cloves garlic, minced

2 tsp. ground chili pepper

2 tsp. ground cumin

1/4 tsp. ground black pepper

pinch sea salt (optional)

2 C organic chicken broth, low sodium

3 C (or 3 8oz. cans) organic tomato sauce, no added salt

Combine all ingredients in a sauce pan. Bring to a boil, and then reduce the heat to low/simmer while you prepare everything else.

Preheat oven to 350 degrees

Chicken:

4 skinless, boneless chicken breasts

1 yellow onion, chopped

1 green bell pepper, chopped

1 clove garlic, minced

1 T olive oil

1 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. ground black pepper

1 head cauliflower, shredded with food processor until rice-like consistency

Fresh cilantro, chopped

Boil chicken breasts in water for about 8-10 minutes. Remove from water, and with two forks shred chicken into pieces. Set aside. Heat olive oil in large skillet. Saute onion, until transparent, add garlic, bell pepper, and spices. Saute a little longer to combine flavors. Add shredded chicken to the skillet, and mix together. Now add sauce to the chicken skillet ... RESERVING 1/4 C sauce for the cauliflower rice. Mix well.

Put cauliflower rice in the bottom of a baking dish. Add 1/4 C of the sauce. Mix well. This is the bottom layer of your enchilada bake. Now add the remaining chicken/sauce mixture over the cauliflower. Cover with tin foil and bake for 30 minutes. After 30 minutes, remove foil, and bake for another 10 minutes. Remove from oven and sprinkle with fresh chopped cilantro. And for the rest of you, serve with avocado slices.

Quinoa Stir-Fry With Vegetables and Chicken Self Magazine

"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."

This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again.

• INGREDIENTS
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce
  

PREPARATION
Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls; serve warm.
Serves 4

Ok,so I'm a bit behind on my posts lately, but I have been so busy, in addition to work I now have a French class in the evenings and have not been in the kitchen as much. Thank God for To Do Lists and calendars! This was a recipe I made last week that turned out so good- only next time I think I might marinate longer than just an hour to really allow the flavors to penetrate into the meat. Overnight would really do the trick I think. Hope you enjoy!

Pork Tenderloin from fellow blogger Monica- Thank you!

• 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
• 4 garlic cloves
• 1/4 cup soy sauce
• 2 T. country dijon mustard (whole grain mustard)
• 4 T. honey
• 2 T. fresh orange juice
• 1 T. finely chopped fresh rosemary OR herbs de provence
• freshly ground pepper to taste
• 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!

Halibut & Veggie Delight

Tonites dinner comes as a quick and healthy recipe, as we are leaving to Hawaii in 3 days and I have LOTS to do! My husband and his friends went on an Alaska fishing trip this past summer right before our wedding, and we still have some fresh Alaskan Halibut and Salmon in the freezer- So far Margaret makes the best Halibut hands down, but I keep trying to emmulate her! So here is for a try at a new method referred by friend and neighbor Anai-I.

Baked Halibut and Veggie Delight

Ingredients:

· Halibut
· Zuchinni
· fresh diced tomatoes
· chopped onions
· minced shallots
· salt and pepper to taste
· fresh basil
· olive oil
· garlic

Preparation
Heat oven to 400. Place fish in parchment paper, add vegetables, oil and seasoning, which I like to do in a ziploc bag to evenly coat the vegetables. Twist the ends of the paper like a tootsie roll, place the packets on a baking sheet and bake until the paper turns brown around the edges and puffs up; Approximately 12-15 minutes. Carefully cut an X in the top of each to allow steam to escape. Can also be baked on the grill.

Aloha! Chicken

Part II of tonites dinner.. Chicken is so versatile so anything fun that can 'spice' up a chicken dish is always what I'm on the lookout for. We are headed to Hawaii on Sunday so this was just the chicken 'flair' I had in mind for tonite.

Garlic-Chile Chicken Legs from Everyday Food

Serves 4

• 1 tablespoon vegetable oil


• 4 chicken legs (2 1/2 pounds total), drumsticks and thighs separated


• 4 garlic cloves, finely chopped


• 3/4 cup white vinegar


• 1/2 cup soy sauce


• 1/2 teaspoon red-pepper flakes


• 1/4 cup sugar

In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar.

Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary).

Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.