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simple things in life
Quinoa Stuffed Peppers With Tamarind Marinated Halibut
SERVES 4– (I cook in bulk and save left overs for lunch/dinner;can keep in fridge for a week at least)
UTENSILS:
1 Deep skillet
1 sauce pan
cutting board
kitchen knife; wooden sauce spatula
INGREDIENTS:
1 cup quinoa
2 very large or 4 large sized peppers of any color, mix and match colors 😉
1 can (28oz/794 g) of crushed or diced tomatoes
3 cloves of garlic
1 whole onion
1/2 of a 10 Oz/ 284 g container of Baby Bella or porcini mushrooms diced
10 oz of mozarella
sherry
olive oil
spices: salt, pepper
3/4 of a 16 oz/454 g jar of Mexican salsa–can vary, mild or hot to your liking
1 bottle (10oz/300g) of tamarind sauce for marinating  the four halibut filets
RECIPE:
1)Preparing the fish
marinate over night in tamarind sauce (can substitute with home made 50:50 soy sauce:balsamic vinegar)
In an oven grilling pan or stove-top searing pan grill/sear the fish on both sides
(Tip–use Al foil in the botom of the grilling pan to collect drippings and make cleaning easier)
2)Swell the quinoa first, as cook the sauce to fold the quinoa into:
a)Swell the quinoa:
measure 1 cup of the quinoa and put in sauce pan with two cups of water
bring to a boil and then let simmer covered for 15 minutes, stirring occasionally as the quinoa absorbs the water and swells
turn fire off when ready until ready to fold into the sauce prepared below
b)Prepare the Sauce:
chop up the onions, garlic and mushrooms and stir fry/saute in 1/8″ or 3mm extra virgin olive oil in the deep skillet
add the diced/crushed tomatoes reserving the tomato juice in the can
add the Mexican salsa
cook over medium heat for 10 minutes
add 2TBSP of sherry or red wine and simmer for 10 more minutes
fold in with constant stirring the quinoa
3)Put 2a and 2b together and bake at 325F :
pre-heat oven to 325F
place pepper halves in a baking pan that has half of the tomato sauce/juice left over from the crushed/diced can of tomatoes
fill peppers with the quinoa mixture (should take half the mixture, depending on the size and number of peppers)
thin remainder with rest of reserved juice and pour around the peppers
sprinkle the shredded mozzarella over the peppers and bake uncovered in the oven for 30-35 minutes (15 min in a convection oven)
remove form oven and let rest for 15 minutes
plate with the halibut and serve with fresh basil and enjoy!
Check out another serving of our quinoa stuffed peppers:
Turkish Style Bulger Wheat Vegetable Tabbouleh Served Up With Grilled Tilapia And Quinoa Stuffed Pepper
The Simple Things in Life are Good!
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Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site!
Turkish Style Bulger Wheat Vegetable Tabbouleh Recipe
Tabbouleh as a side to simply grilled, skinless, breaded, chicken thighs, wings, and legs
INGREDIENTS
1 onion
3-4 muschrooms
1 carrot
3 scallions
fresh cilantro chopped rinse and wash sand off it)
3 cloves garlic
Extra Virgin Olive Oil
2.5 cups of bulger wheat
5 cups chicken stock (1 cup = 236.5 mL = @1/4 L)
1 can (15.5 oZ/439g) Goya Black Beans and/or 1 can mixed vegetables
1 can (14.5 OZ/ 411 g) DelMonte Stewed Italian Recipe with Basil & Oregano
RECIPE:
chop the garlic, scallions, mushrooms, carrot and onions to your liking (fine for the garlic, rings for onion)
add 3 TBSP of Extra Virgin Olive Oil or Cannola Oil to a saucepan (4 Qt./@4L/ 16 cups)
stir fry the vegetables for 5 minutes on high
add 2.5 cups of bulger wheat (I like the coarser #3, you can use the finer #2, cooking times will vary on grain size)
and 5 cups chicken stock
bring to a boil
add 1 can of  black beans, fill the can with water and add to the mix
add 1 can (14.5 OZ/ 411 g) Del Monte Stewed Italian Recipe with Basil & Oregano; fill the can with water and add to the mix
Bring to a boil
Add chopped mushroom and cilantro (to taste)
Simmer, slowly and partially covered for 25 to 35 minutes, depending on the coarseness of the grain, checking every 10 minutes that the water is not totally absorbed and stirring! Add more water if needed; should end up with a creamy consistency not a soup!  Stir from base of pan to top as it sticks to the bottom otherwise.  Be careful–lower heat and stir–son’t burn! Let rest covered for 10 minutes.
Can serve hot as a side dish to meat, chicken and fish. Â Store left over in the fridge; can re-heat or serve cold as a pilaf. Serve with a decorative sprig of cilantro on top.
ENJOY!
 
 
 
 
 
Check out the following:
Turkish Style Bulger Wheat Vegetable Tabbouleh Served Up With Grilled Tilapia And Quinoa Stuffed Pepper
Quinoa Stuffed Peppers With Tamarind Marinated Halibut
And don’t forget our general knowledge section on quinoa and tabbouleh:
Chicken Paprikash over Egg Noodles
SERVES 4– (I cook in bulk and save left overs for lunch/dinner;can keep in fridge for a week at least)
UTENSILS:
Â
Pot for boiling the egg noodles
Solid Spoon for mixing, serving and stirring (I prefer wood)
cutting board & cutting knife
INGREDIENTS:
4 red peppers cut into strips
4 Chicken Breasts (Can add one more or eliminate one if not into too much chicken)–boneless & skinless cut into cubes
1 whole onion(diced)
scallions (Chopped and diced)
low fat sour cream or low fat plain yogurt ( I even use vanilla)
salt & pepper
Flour
Chicken stock (home made or out of a box/can)
Wide noodles (egg/egg with no yolk); 2 12oz bags
Hot and not hot Paprika
RECIPE:
Set a pot of water to boil to cook your noodles
In a deep skillet ( can even use a wok) that has been covered with 3mm/1/8″ extra virgin olive oil brown the chicken cubes with the onions, peppers and cut scallions (cook the chicken first and add onions and vegetables, after chicken browns)
Add a cup of chicken broth and add mushrooms and let simmer (20 minutes) until the chicken is well cooked.
Add two table spoons of HOT or plain Paprika–can also moderate “hotness” by just adding an extra tea spoon of HOT paprika, if use two Table Spoons of regular paprika.
Add some salt & pepper to taste ( a pinch of salt and pepper is enough for now–especially if you used the HOT paprika above!)
Remember that you can always add salt/pepper and HOT paprika later to taste in your plate; you can’t remove any added in excess!
Add enough flour (a tablespoon at a time) to the simmering chicken (last ten minutes) mix to thicken the sauce, if add too much flour can add some starchy water from the next step
Toss the noodles in boiling water and cook as per package instructions (save a cup of the starchy water if needed)
Toss cooked noodles into the skillet and stir
Plate and add a dolop of sour cream or yogurt on top of noodles and garnish with fresh chopped parsley or cilantro
Enjoy!
The simple things in life are good!
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Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site!
Home Made Hashed Browns or “Kartoffeln Pouffe” mit Eggs Vegetable Medeley
INGREDIENTS:
1 large potatoe per person; the bigger the person the larger the tatoe!
1 small onion
scalions
3 or 4 carrots
2 cloves garlic
mushrooms
2 to 3 borccoli spears
Cheddar cheese
canola oil
extra virgin olive oil
milk
UTENSILS:
large pan for kartofellen
smaller pan for scrambled eggs
wooden spatula
flat for flipping potatoe pancake
grater/hasher
vegetable peeler
PREP TIME: 30 minutes, start with potatoe pie first and then prep and cook the egg medeley
RECIPE:
A)Start by hashing/shredding the potatoes into pan with 3mm 1/8 inch canola oil
seaon with salt and pepper to taste
add some shredded cheese (optional)
flatten in pan and cook about 15 min until brown on the bottom and then flip; the time to brown will depend on type of potatoe. I like yukon gold for a creamey pancake.
B)Prepare the Vegetable Medeley
This is a good chance to scour the fridge for vegetables that need attention!
Dice all the vegetables, onion and garlic and toss in a pan coated with 3mm or about 1/8″ of extra virgin olive oil and stir fry the vegetables to desired crunch level.
Beat one egg per person and add half as much milk as egg white and mix the batter.
Toss batter over vegetables, season with salt and pepperl grate some cheddar cheese, scramble or make as an omelletre.
C)Plate egg vegetable medeley with kartoffeln and enjoy!
The simple things in life are good!
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http://appworld.blackberry.com/webstore/content/24419891/?countrycode=US
Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site!
Spinach Neufchâtel Cheese Cream Sauce Tossed Over Fettucine
Note: Â This dish will easily serve and satisfy four people as a main course; add breaded chicken, salmon or a pork chop as a side dish. Â I cook in bulk and use left overs throughout the week for lunch and/or dinner. as needed, even just for myself.
INGREDIENTS:
2 one lb (454 gram) boxes/packs of Fettucine
1 slab of  Neufchâtel Cheese (this is less fattening than cream cheese which can also be used)
taragon as a spice  ( I like using hte frsh taragon)
pepper s a spice
salt
extra virgin olive oil
1 large bag of spinach
1 large onion
3 cloves garlic (use less if you prefer)
scallions
mushrooms
UTENSILS:
1 large stir fry pan or wok
1 deep pot for cooking pasta
cutting board
sauce utensil for stirring and mixing ingredients
PREP TIME: 20 – 30 minutes
RECIPE:
set the pot of water to boil for the pasta to cook
add olive oil to the wok or stir fry pan–enough to coat the bottom with 1/8 of an inch, 2-3 mm
chop the onion, scallions, garlic, and sautee in skillet
re-wash spinach (even if pre-washed) and drain in collander
add spinach to the skillet when onions are golden brown
chop 12 mushrooms or as many as you like and add to stir fry
stir while seasoning with taragon, pepper and sea salt to taste–remember that you cannot remove a seasoning, but can always add more individually to a dish
chop the Neufchâtel Cheese into small cubes and let dissolve or mix in with the spinach stir fry, stirring on low heat
cover the stir fry and let cook on  low heat
add the pasta to the boiling water and season with iodized salt or sea salt no more than a tea spoon
save a cup or two of the starchy water from the pasta mix before draining water from it to add to cream sauce to change consistency, as needed, add 1/8 of a cup of the starchy water until it is to your liking
cook pasta to taste following package instructions for tender or al dente
drain pasta
mix into the cheese sauce
serve and enjoy!
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