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
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
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
Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
Calamari Pasta
Tonight is the traditional Feast of the Seven Fishes which is Christmas Eve Italian Style. Serving seven types of seafood is customary, but serving just a few seafood dishes will make a delicious “meatless” evening.
INGREDIENTS
1 Pound Penne Pasta
6 Tablespoons Olive Oil
9 Minced Garlic Cloves
1 1/2 Teaspoons Red Pepper Flakes
6 Diced Plum Tomatoes
2 Pounds Calamari (Squid)
Juice of One Lemon
1 Cup Chopped Fresh Parsley
1/4 Cup Grated Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Clean and slice the calamari tentacles and tubes into rings. Set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain the pasta. Do not rinse the pasta. In a large size skillet heat the olive oil over a medium high heat. Add the minced garlic, diced tomatoes, salt , pepper and pepper flakes. Cook for 2 minutes. Stir occasionally. Add the calamari and cook for 3 minutes. Stir in the lemon juice and cook for another 4 minutes. Add the parsley. Add the drained pasta to the skillet and toss until heated through. Transfer to a serving bowl and sprinkle with Parmesan cheese. Serve immediately. Serves 8
Steamed Mussels With Indian Spices
Are you thinking about what to serve for Christmas Eve dinner? It’s traditional to eat some kind of seafood dish. I grew up eating oyster stew for Christmas Eve dinner and only appreciated it years later. If you are a fan of mussels here is a nice dish to serve your friends and family. Did I mention that it is ridiculously easy to make?
INGREDIENTS
2 Chopped Onions
4 Tablespoons Chopped Fresh Ginger
4 Tablespoons Olive Oil
1 1/2 Teaspoons Curry Powder
1/2 Teaspoon Crushed Red Pepper Flakes
30 Ounces Diced Tomatoes With Juice
1 Cup Water
1 Teaspoon Garam Masala
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
2 Cups Frozen Baby Peas
1/2 Cup Chopped Fresh Cilantro
3 Pounds Mussels
This is a quick one pot dish so make sure that you have all of your ingredients out. You can buy garam masala at most supermarkets or find the Indian spice mix online. Rinse and debeard the mussels. Set aside. Chop the onions and fresh ginger. In a large heavy pot add the olive oil and heat over a medium high heat. Add the onions and cook for 4 minutes. Add the ginger, curry powder and red pepper flakes and cook for 2 minutes. Add the diced tomatoes with their juice and the water. Give a good stir. Add the garam masala, salt and pepper and bring to a boil. Add the mussels and the baby peas to the pot. Cover the pot and cook for 8 minutes. Remove from the heat and transfer to a large serving bowl. Throw away any of the mussels that didn’t open. Garnish the mussel dish with the chopped cilantro and serve immediately. Serves 4
Lamb With Broiled Pineapple
With so much to do this holiday season I am always looking for easy weeknight meals to make. Here is a super easy and delicious weeknight dinner that is truly a no brainer. All you have to do is plan a bit ahead.
INGREDIENTS
4 Lamb Chops
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Smoked Paprika
5 Fresh Pineapple Rings
In the morning place the lamb chops in a plastic zip lock bag. Add the kosher salt, pepper and smoked paprika to the zip lock bag. Close the bag and give a good shake. Place in the fridge and leave for the evening. When you are ready to make dinner arrange the lamb chops on a foil covered grill pan. Preheat your oven to the broil setting. Arrange the pineapple rings around the chops. Place under the broiler for 4 minutes per side. Remove from the oven and place on a serving platter. Serve warm. Serves 2
Stuffed Baked Salmon
Salmon is such a wonderful fish that it’s nice to cook as often as you can. The addition of soy sauce and fresh ginger work very well with this salmon recipe.
INGREDIENTS
1 Whole 5 Pound Salmon
3/4 Cup Soy Sauce
20 Crushed Saltine Crackers
1/4 Cup Bread Crumbs
1/2 Cup Butter
10 Chopped Green Onions
2 Chopped Shallots
1/4 Cup Chopped Parsley
1 Teaspoon Tarragon
3 Lemons
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Large Celery Stalks
4 Large Carrots
1 Sliced Onion
2 Slivered Pieces Fresh Ginger
1/4 Cup Olive Oil
1 Cup Dry White Wine
Preheat your oven to 450º F. Wash and dry the salmon. Generously cover the salmon with the soy sauce inside and out. In a medium size bowl combine the crushed crackers and bread crumbs. Set aside. In a medium size sauté pan melt the butter and sauté the green onions, shallots, garlic, parsley and tarragon for 7 minutes. Remove from the heat and add to the cracker mixture and combine well. Squeeze the lemon juice from the lemons into the cracker mixture. Add the salt and pepper as well. Don’t throw away the squeezed lemon halves. Place the whole celery stalks and carrots on the bottom of the baking pan. Place the onion slices on the bottom as well. Put the salmon on top of the carrots, celery and onion slices. Stuff the salmon with the cracker mixture. Put the ginger slivers inside of the salmon as well as on top and scattered around. Drizzle the olive oil over the top of the salmon and place the used lemon halves around the salmon. Pour the white wine into the bottom of the pan and place in the oven for 45 minutes. If you need to add more white wine half way through baking then go ahead and add more. You will want the salmon to be golden brown. Serves 4
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
