Buffalo Stuffed Peppers
Buffalo is much leaner than beef but just as delicious. Replace ground buffalo in other ground meat dishes and you will be reducing fat calories. You can find it in most meat departments. When buying the peppers make sure you choose sturdy ones that can stand up.
INGREDIENTS
1 1/2 Cups Cooked Rice
1 Teaspoon Kosher Salt
1/2 Cup Chopped Fresh Dill
1/2 Cup Chopped Fresh Parsley
4 Chopped Green Onions
6 Medium Sized Red Peppers
1 Pound Ground Buffalo
2 Cups Shredded Mozzarella Cheese
3 Minced Garlic Cloves
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Freshly Ground Pepper
15 Ounces Can Diced Tomatoes With Juice
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside. Carefully cut the tops off of the peppers. Throw away the seeds and membranes. Brown the buffalo, garlic and green onions in a medium size sauté pan. Cook for 10 minutes and then turn out onto paper towels. In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper. Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture. Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers. Drizzle the olive oil on the tops of the peppers and place in the oven. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and serve warm. Serves 6
Shredded Pork & Avocado Tacos
These Shredded Pork & Avocado Tacos are both low in fat and super fast to make. When I cook all weekend I like to make a quickie Monday dinner. If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert.
INGREDIENTS
17 Ounces Cooked Pork Roast
1 Cup Salsa
12 Taco Shells or Small Flour Tortillas
2 Cups Shredded Lettuce
1/2 Cup Shredded Monterey Jack Cheese
1/4 Cup Pitted & Sliced Olives
1 Cup Low-Fat Sour Cream
2 Sliced Avocados
Preheat your oven to 350º F. Place the cooked pork roast into a baking dish. Cover loosely with foil and put into the oven for 15 minutes. Remove from the oven and shred the pork by pulling two forks through it in opposite directions. Place the shredded pork back into the baking dish and add the salsa. Place the foil back onto the baking dish and put into the oven for 10 minutes. Place the taco shells on a baking sheet and heat for 5 minutes. If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes. To assemble the tacos, put the pork mixture into a warm taco shell. Top with lettuce, cheese, olives, sour cream and avocado slices. Makes 12 tacos.
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Oven Roasted Green Beans & Cipollini Onions
After the holidays eating healthy is on the top of everyone’s list. Here is an easy and delicious way to cook green beans.
INGREDIENTS
1 Pound Trimmed French Green Beans
1 Cup Sliced Cipollini Onions
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Preheat your oven to 375º F. Adjust the oven rack to the middle position. Wash and trim the green beans. Peel the cipollini onions and slice horizontally. Line a rimmed baking sheet with parchment paper. Spread the green beans and cipollini onions on the parchment paper. Drizzle the olive over the mixture. Sprinkle with the salt & pepper. Roast for 8 minutes. Remove from the oven and using tongs toss the green beans and onions. Place back in the oven and roast for another 4 to 8 minutes. Remember that every oven cooks differently. Remove from the oven and transfer to a serving bowl. Serves 4
Okra Saute´
I often forget about eating okra. Last week I was at the new Fairway on 2nd Avenue and walked past a package of beautiful okra. I wasn’t sure what I was going to do with it, but it looked so inviting that I bought the okra anyway. When I got home and decided on making my Indian Spiced Chicken Breast recipe I thought of making an okra sauté to go with it. It’s easy to make and tastes delicious. You can serve it as a side dish or serve it as a main course.
INGREDIENTS
1 Pound Fresh Okra
2 Large Sliced Shallots
1 Sliced Red Bell Pepper
4 Minced Garlic Cloves
1 Cup Shredded Red Cabbage
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2 Diced Serrano Peppers
4 Tablespoons Grapeseed Oil
Wash and trim both ends of the okra and set aside. In a large size sauté pan or wok heat the oil over a medium heat for 1 minute. Add the okra and stir. Place a lid over the okra for 4 minutes lifting the lid occasionally to stir. This will help steam the okra. Remove the lid and add the shallots, garlic, red pepper, red cabbage and Serrano peppers. Stir in the kosher salt and pepper. Cook for 4 minutes. You want the vegetables to still have some life in them. Remove from the heat and transfer to a serving bowl. Serves 4
Indian Spiced Chicken Breasts
My Indian Spiced Chicken Breasts are golden and fragrant. This dish should be served with either steamed basmati rice or warm naan.
INGREDIENTS
4 Tablespoons Olive Oil
4 Large Chicken Breasts (Bone In & Skin On)
2 Tablespoons Kosher Salt
2 Tablespoons Unsalted Butter
1 Sliced Large Onion
6 Chopped Garlic Cloves
2 Tablespoons Grated Peeled Ginger
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons Ground Turmeric
1/2 Teaspoon Cayenne Pepper
2 Cups White Wine
1/2 Cup Plain Greek Yogurt
Preheat your oven to 300º F. Heat the olive oil in a large Dutch oven over a medium-high heat. Season the chicken with the kosher salt and then place the chicken breasts into the heated pot. Cook the chicken breasts for 5 minutes per side. Remove the chicken breasts and transfer to a plate. Do not remove the drippings. Add the butter, onions and garlic to the pot. Cook for 10 minutes until the onions are soft and golden brown. Stir in the ginger, coriander, cumin, turmeric and cayenne. Cook for 1 minute. Stir in the white wine and cook for 2 minutes. Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle. Return the chicken breasts to the pot. Turn off the heat and transfer the Dutch oven to the oven. Cook for 1 1/2 to 2 hours. Remove from the oven and transfer the chicken breasts and sauce to a large deep platter. Serve with basmati rice or warm naan. Serves 4
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Pineapple Guacamole
If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring. It’s easy to make and the pineapple dresses up a basic guacamole. It’s best to use fresh pineapple for this dip.
INGREDIENTS
3 Diced Avocados
1 Cup Diced Pineapple
1/2 Cup Diced Onion
1/4 Cup Fresh Lime Juice
1/4 Cup Chopped Fresh Cilantro
2 Minced Jalapeno Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chop and dice all of the ingredients that need chopping and dicing. Set aside. In a large size bowl mash the avocados with a potato masher. You will want the avocados to be somewhat chunky. Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple. Stir until just combined. Serve immediately. Serves 10
Homemade Country White Bread
I made a turkey pasta soup with leftover turkey and needed a nice hearty bread to go with it. This bread recipe isn’t hard. It just takes a bit of time is all. It’s worth the time and effort.
INGREDIENTS
6 Cups Unbleached Bread Flour or Unbleached All-Purpose Flour
1 Package Active Dry Yeast
2 1/4 Cups Buttermilk or Sour Milk
2 Tablespoons Sugar
2 Tablespoons Butter
2 Teaspoons Kosher Salt
In a large size bowl combine 2 1/2 cups flour and the package of yeast. Set aside. In a medium size saucepan combine the buttermilk, sugar, salt and butter. Heat just until it the buttermilk mixture gets warm and the butter almost melts. You will want the buttermilk mixture to be in the 120º to 130º F. range. Slowly add the milk mixture to the flour mixture. Stir with a wooden spoon. Stir in as much of the remaining flour as you can. Don’t worry if you cannot get all of the flour mixed in. Stir until the dough looks ropey and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough, but is smooth and elastic. Again, don’t worry if you don’t use all of the flour. Knead for six minutes by pushing the dough with the heel of your hand. Turn the dough over and do push with the heel of your hand. Shape the dough into a large ball and place into a lightly grease d bowl. Turn the dough to grease both sides of the dough. Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a draft free place. After 1 hour punch the dough down. You will know when the dough is ready to punch down when after poking your fingers into the dough the indentations stay. To punch the dough you just punch your fist into the center of the dough. Now turn the dough out onto a lightly floured surface and divide in half. Cover the dough the dough and let it sit for 10 minutes. Grease two loaf pans (8×4 inches). After sitting for 10 minutes shape each dough half and place into the prepared loaf pans. Place the two loaf pans in the same warm, draft free place and cover with the same clean kitchen towel. Let rise again for 45 minutes. Preheat your oven to 350º F. Bake for 40 minutes or until the bread sounds hollow when lightly tapped. Remember that not all ovens are created equal and heat differently from the next so set your timer for 35 minutes to check for doneness. Remove from the oven and immediately remove from the loaf pans. Cool completely on wire racks and serve. Makes 2 loaves. 
