Tag: red bell pepper

Vegetable Drunken Noodles

Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!

1 pound pad Thai flat rice noodles
3 tablespoons peanut oil
4 garlic cloves, chopped
2 Serrano chilies, seeds taken out and chopped
1 medium yellow onion, sliced
1 cup snow peas, sliced in half
1 large red bell pepper, sliced
1 medium carrot, sliced
1 tablespoon Shaosing rice wine
2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
1 tablespoon low sodium tamari
1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
2 green onions, sliced on a bias
½ cup cilantro, chopped

Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.

Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
2 teaspoons smoked paprika
2 teaspoons salt
½ pound medium shrimp, cleaned
2 tablespoons butter
2 tablespoons extra light olive oil
1 red bell pepper, chopped
1 medium onion, chopped
2 celery stalks, chopped
1/3 cup cilantro, chopped
¼ cup dill, chopped
¼ cup mint, chopped
1 can black beans, rinsed
1 teaspoon smoked paprika
1 ½ cups brown rice
4 cups chicken broth
2 teaspoons salt
1 cup frozen peas
½ cup cilantro, chopped

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

1 tablespoon butter
1 large shallot, chopped
2 garlic cloves, grated
2 teaspoons smoked paprika
2 cups tomato sauce, homemade or store bought
2 teaspoons salt
½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Taco Night- Mexican Rice

There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…

1 tablespoon butter
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 cup brown rice, rinsed well
3 cups chicken or vegetable broth

Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.

2 tablespoons extra virgin olive oil
½ large red bell pepper, chopped
1 medium yellow onion, chopped
2 garlic cloves, chopped
½ cup tomato sauce
2 teaspoons ground coriander
2 teaspoons ancho chili powder
2 teaspoons salt
1 cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.

Roasted Red Pepper Meatballs

If you are regular reader, you know how much I love making different kinds of meatballs. This is my newest creation. I roasted a large red pepper, shallot and garlic. I then chopped them up really well and added them to the ground turkey. I also added some chopped parsley and the regular suspects including an egg and panko breadcrumbs soaked in milk. The result was deliciou! I had them with a big salad and my daughter and husband enjoyed them with some whole wheat spaghetti! read more …