Tue - Ground Beef Chimimangas
Wed - Chicken Stir Fry
Thur - Italian Peasant Soup
Fri- Chicken Fried Rice
Sat - Quiche (see April 3, 2016)
Stuffed Peppers
6 Red Bell Peppers, halved, seeds/ribs romoved
1 stick butter, unsalted
1/2 medium onion, finely diced
1 large stocks celery
1 pound Italian bulk sausage
2 garlic cloves, pressed
1 tsp fennel seeds1 tsp dried parsley flakes
1 tsp dried thyme
24 oz bag dry bread cubes
1 1/2 - 2 cups (1 pint) stock (pork is best, but veg or chicken would work)
Salt and freshly ground black pepper
Directions
In a large skillet brown sausage, breaking up the sausage as you cook. When sausage is done add the seasonings. Remove and set aside. Melt the butter in the skillet. Saute the veggies until tender. Add the bread, stir to coat the bread in butter/drippings. Return meat. Then moisten with the stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.
Scoop into bell pepper halves, until heaping full. Place full peppers into a buttered casserole dish, add 1/2 cup water and bake for 20-30 minutes, or until top is browned and the peppers are fork tender.
Chimichangas 1 lb ground beef
1 packet of taco mix
1 can black beans, drained and rinsed
1 bag Unlce Ben's Spanish Style Ready Rice1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination
4-6 (10- to 12-inch) flour tortillas, warmed in microwave for 30-60 seconds (large burrito size)
Vegetable oil for deep-frying
Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or pico de gallo
Sprinkle meat with taco seasoning, brown in a large skillet. Drain. Layer meat, beans, rice, and shredded cheese in the middle of a tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.
If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.
1 stick butter, unsalted
1/2 medium onion, finely diced
1 large stocks celery
1 pound Italian bulk sausage
2 garlic cloves, pressed
1 tsp fennel seeds1 tsp dried parsley flakes
1 tsp dried thyme
24 oz bag dry bread cubes
1 1/2 - 2 cups (1 pint) stock (pork is best, but veg or chicken would work)
Salt and freshly ground black pepper
Directions
In a large skillet brown sausage, breaking up the sausage as you cook. When sausage is done add the seasonings. Remove and set aside. Melt the butter in the skillet. Saute the veggies until tender. Add the bread, stir to coat the bread in butter/drippings. Return meat. Then moisten with the stock, add a little at a time stirring continuously, until all bread is moistened. Season stuffing with salt and pepper, to taste.
Scoop into bell pepper halves, until heaping full. Place full peppers into a buttered casserole dish, add 1/2 cup water and bake for 20-30 minutes, or until top is browned and the peppers are fork tender.
1 packet of taco mix
1 can black beans, drained and rinsed
1 bag Unlce Ben's Spanish Style Ready Rice1 to 2 cups Grated Monterey Jack, asadero, or Cheddar cheese, or a combination
4-6 (10- to 12-inch) flour tortillas, warmed in microwave for 30-60 seconds (large burrito size)
Vegetable oil for deep-frying
Optional toppings: shredded cheese, sour cream, chopped tomato, sliced scallions, salsa or pico de gallo
Sprinkle meat with taco seasoning, brown in a large skillet. Drain. Layer meat, beans, rice, and shredded cheese in the middle of a tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube, like a burrito. Secure the ends with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn over once to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa if desired. Serve immediately.
If you prefer, you can also bake them in a 375F oven on a greased cookie sheet until golden brown.
Stir Fry 1 lb of your favorite stir fry meat sliced thin (chicken, pork, whole shrimp, beef, etc)2 tbs of Asian seasoning mix OR 1/2 tsp paprika, 1/2 tsp red pepper flakes, 1 tsp garlic powder2 tbs soy sauce2 tbsp hoisin sauce (found in Asian isle at grocery store)1 tbsp honey2 tbs oil for cooking meat1 tbsp fresh ground ginger1 bag (16 oz) of frozen stir fry veggies, thawedCook meat in oil on medium-high heat until done. Add other ingredients and heat until warm. Serve with steamed white rice or cooked Asian noodles.
Italian Peasant Soup1 (28 oz) can crushed tomatoes with basil and oregano1 can tomato paste1 lb Italian Sausage1 can (15.5 oz) canneli beans, drained2 zucchini, chopped2 carrots, diced2 ribs celery, diced1 bunch Kale, chopped1/2 medium onion, chopped1 cup frozen green beansBox of chicken or veggie stock1 tbsp olive oil3 garlic cloves, pressedSalt and pepper to tasteBrown sausage in a large stock pot. Drain, remove and set aside. Cook onion in 2 tblsp oil/drippings in the pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add carrots, cerley and boil until tender. Add other ingredients, including sausage. Heat on medium-high heat until heated. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.
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| Fried Rice |
Fried Rice3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tsp sesame oil1 cup peas and carrots frozen mix2 eggsScramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.
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