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Quinoa Stuffed Peppers With Tamarind Marinated Halibut

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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:

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1 cup quinoa

2 very large or 4 large sized peppers of any color, mix and match colors ūüėČ

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

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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

https://pfcsystems.wordpress.com/2013/03/09/turkish-style-bulger-wheat-vegetable-tabbouleh/

The Simple Things in Life are Good!IMG_00001155

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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

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Tabbouleh as a side to simply grilled, skinless, breaded, chicken thighs, wings, and legs

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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.  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!

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Check out the following:

Turkish Style Bulger Wheat Vegetable Tabbouleh Served Up With Grilled Tilapia And Quinoa Stuffed Pepper

https://pfcsystems.wordpress.com/2013/03/09/turkish-style-bulger-wheat-vegetable-tabbouleh/

Quinoa Stuffed Peppers With Tamarind Marinated Halibut

https://pfcsystems.wordpress.com/2013/03/09/quinoa-stuffed-peppers-with-tamarind-marinated-halibut/

And don’t forget our general knowledge section on quinoa and tabbouleh:

https://pfcsystems.wordpress.com/2013/03/09/turkish-style-bulger-wheat-vegetable-tabbouleh/

Chicken Paprikash over Egg Noodles

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:

 

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!

IMG_00000257IMG_00000327IMG_00000258The simple things in life are good!

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Home Made Hashed Browns or “Kartoffeln Pouffe” mit Eggs Vegetable Medeley

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

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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

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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!

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The simple things in life are good!

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Spinach Neufch√Ętel Cheese Cream Sauce Tossed Over Fettucine

Spinach Neufch√Ętel Cheese Cream Sauce Tossed Over Fettucine

Note:  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.  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 ¬†Neufch√Ętel 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¬†Neufch√Ętel 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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http://appworld.blackberry.com/webstore/content/24419891/?countrycode=US

Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site!