Posts tagged ‘hearty’

January 27, 2013

Ground Beef, Farro & Feta Stuffed Peppers

I often like to start my process by thinking about how I can refine a common dish. This time are I was looking at Stuffed Peppers – they’re hearty, balanced, and just hit all of the taste buds. I’ve been experimenting switching out rice or pasta with other grains. Farro has enticed me for some years – a Tuscan grain (can also be found in regions of California), that tastes similar to barley, but fluffier. The rest of the ingredients are fairly standard to the dish, but the Farro really brought it together.

What you’ll need:

– 1 medium yellow onion, diced

– 2 yellow bell peppers, cut in half and cleaned

– 1 pt. white button mushrooms, diced

– 1 garlic clove, diced

– 1 can diced tomatoes

– 1/4 cup tomato sauce

– 1 cup dry quick cooking farro

– 1lb organic ground beef

– 1/2 cup fresh crumbled feta

– 1 tsp. olive oil

– salt, pepper, everyday seasoning, red pepper flake and Italian seasons to taste.

Method:

Heat up dutch oven over medium heat. Add 1 tsp. olive oil, onion, and garlic. Saute’ until translucent, then add ground beef – cook until browned. Remove from heat and drain excess fat.

In a separate pot, bring water to boil. Add farro and touch of salt, boil for 8-10 minutes. Drain and set to side.

Return dutch oven to heat, add canned tomatoes, tomato sauce and mushrooms saute for about 5 minutes. Add ground beef mixture and bring to simmer. Mix in cooked farro and reduce mixture for 10 minutes.

Scoop beef mixture into halved peppers, sprinkle with crumbled feta. Cover and cook for additional 10 minutes. Remove from heat, let rest for 3 minutes and serve.

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March 21, 2012

Slow Cooker Bison Chili with Roasted Corn

Even though the weather has been unseasonably warm, I have still been making some hearty meals. This is recipe is full of flavor, keeps you full and freezes well. You may think that using a slow cooker is a only a Winter method of cooking, but it is also great for when it’s warm out (keeps your house cool).

What you’ll need:

For Chili

  • 1 lb ground Bison
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 2 cans organic diced tomatoes
  • 1 cup mushrooms, chopped
  • 1 tbsp. chili powder
  • 1tsp. cayenne powder
  • 1 bay leaf
  • 1tsp. Agave nectar
  • 1 tsp. Trader Joe’s Everyday Seasoning
  • kosher salt and fresh ground pepper to taste
  • 1 can organic pinto beans

For Cornbread

  • 1 package Jiffy corn bread/muffin mix
  • 1/2 cup frozen fire roasted corn
  • 1 egg
  • 1/3 cup milk
  • muffin tins or a small rectangle dish

Method:

Brown bison in a pan over medium heat. Once bison is cooked, add chopped veggies, browned bison and beans to slow cooker.

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Let veggies, bison and beans cook down for about 30 minutes. Add spices, canned tomatoes, bayleaf and mushrooms. Let cook for 3-5 hours on low.

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Add agave nectar and stir. Turn off slow cooker and let sit for 10 minutes before eating.

Method For Cornbread:

Preheat oven to 400. Beat jiffy mix, egg, milk and roasted corn together until smooth. Pour into baking dish and bake for 30-35 minutes.

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Spoon chili into glass bowl, add slice of corn bread and 3 slice of avocado for creaminess. Gnash on!

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February 20, 2012

Refined Homemade Tomato Sauce

This is one of my staple recipes. I use this sauce with so many things, and love making huge batches. I first started making my own tomato sauce after I saw this Giada DeLaurentiis’s tomato sauce recipe. Although I like her recipe, I needed to refine it to fit my taste.  This sauce can take anywhere from an hour to 3 hours to make, depending on how long you have to let the flavors develop. The longer this simmers, the more ripe the flavors will be (I cannot stress this enough). This sauce makes a great base sauce for pasta, polenta, meats, bread, rice, and casserole dishes.

What you’ll need: 

  • 1 large can Organic Plum Tomatoes
  • 1 large can Organic Crushed Tomatoes
  • 2 Sweet Onions, chopped
  • 2-3 stalks Organic Carrots, chopped
  • 2 stalks Organic Celery, chopped
  • 3 Garlic cloves, minced
  • 1/4 cup Organic Olive Oil
  • 1 Tbsp. Sugar
  • 2 Bay Leaves
  • Sea Salt and Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

Method: 

Heat a large pot to medium heat. Add olive oil. Once heated, add chopped onion, carrots and celery (mirepoix) and sauté for about 10 minutes. Add garlic, salt and pepper, Stir. Add the tomatoes, and bring to a boil. Adjust heat to a simmer and add bay leaves, parsley, red pepper flakes and sugar. Simmer for 1-3 hours, stirring occasionally. Remove from heat and remove the bay leaves. Using an immersion blender, blend the sauce until smooth.

Homemade Sauce with Spaghetti and Meatballs

November 27, 2011

Sloppy Joe’s Loaded Baked Potato

My Dad’s version of Sloppy Joe’s is one of my all-time favorite recipes. I grew up eating Sloppy Joe’s on everything, rice, pasta, bread, and potatoes. I love this Sloppy Joe’s recipe for it’s savory heartiness. Warning, this is NOT your traditional Sloppy Joe’s!! It has so much more flavor and depth than the Manwich you’re thinking of. In this recipe I used Sloppy Joes as a topping for a baked potato. Sloppy Joe’s are great on any starch or as a stand alone, and make great leftovers and freezer items. In this recipe I used ground beef but ground turkey, chicken, or bison will all work wonderfully.

What you’ll need:

  • 1lb Ground Beef
  • 1 Sweet Onion, chopped
  • 1 Sweet Pepper, chopped
  • 1 tbs olive oil
  • 3/4 jar chili sauce
  • 1/4 cup vinegar
  • 2 tbs sugar
  • 1 can diced tomatoes
  • 1/4 cup ketchup
  • 1 container of mushrooms, cleaned and sliced
  • dash of worcestershire sauce
  • kosher salt and pepper to taste
  • Baking potato
  • Sour cream
  • Shredded cheese

 

Method:  Bake potato in tinfoil with kosher salt at 350 for 45 minutes.

Heat a large pot to medium temperature. Add olive oil, onions and peppers. Saute. Once Sauteed, add ground beef and brown meat. Once browned, drain any excess fat. Return to heat and add 3/4 jar chili sauce. Stir. Add tomatoes, ketchup, worcestershire, and vinegar. Stir thoroughly and bring to simmer. Add mushrooms. Allow to stew for 30 minutes, or so, on low heat.

Remove potato from oven and let it sit for 5-10 minutes. Remove from foil and cut open. Spread small amount of sour cream and sprinkled cheese on potato. Spoon over Sloppy Joe’s and serve. If the potatoes are large, only use half of a potato as your starch base.

Enjoy this hearty dinner!

October 27, 2011

Hearty Curry Squash Soup

 

 

Hearty Curry Squash Soup

As Fall peaks, I can’t help but adjust to the cold weather the best way I know how, eating hearty food. Squash is one of the classic fall ingredients that I can’t seem to stop craving. There are so many varieties, and the options are endless, not to mention the great aesthetic qualities of squash. In the past, butternut squash has been my go to for soups, but with such a great selection of squash out there, I wanted to experiment. This recipe is hearty, spicy, and sweet. I know I’m adding this recipe to my winter staples, and you should too!

What you’ll need:

2 Acorn Squash

1 Delicata Squash

1 sweet onion, chopped

1 yam, chopped

3 carrots, chopped

2 stalks celery, chopped

1 box organic low-sodium chicken stalk

2 tbs. butter

1 1/2 tbs. curry powder

1 tsp. cayenne pepper

1 tsp. cinnamon

1 tbs. brown sugar

salt and pepper to taste

Method:

Cut squash in half, spoon out seeds, and place facing down in a baking dish in about a 1/2 inch of water. Bake at 385 for about 30-40 minutes. Remove from oven and set aside.

   

Cooked Squash

While squash is baking, prep all other veggie ingredients. On the stove, heat a large pot with a drizzle of olive oil and butter. Once hot, add all chopped veggies. Let simmer for 20 minutes or so.

Simmerin' Veggies

Once the veggies have cooked down a little, add the chicken stalk, spices and squash meat. Let simmer for 40 minutes to an hour. When it comes to soup, I always like the veggies to simmer for a long period of time, as it seems like the flavor develop best. Once simmered, remove from heat and blend. I use an immersion blender but you could also use a standard blender. Finally, stir in the brown sugar and any extra salt and pepper needed.

Garnish with Cheddar, Salt and Pepper

 AND don’t forget to freeze some of the leftovers for a rainy day!