Vegetarian Stuffed Bell Peppers

This is a great alternative to the meat version of stuffed bell peppers.

Ingredients

8 Colored Bell Peppers
3 cups of white rice
1 jar of spaghetti sauce
3 Boca burger patties
1 can of pinto beans
One chopped onion (white or red)
3 teaspoons of chopped garlic
Pepper, salt, and garlic powder to taste

Instructions

1. Cut the tops off of the bell peppers. Take the core and seeds out so that the bell pepper is hollow. Set the tops aside.
2. Cook the rice.
3. In a large pan, grill the Boca burger patties, breaking the patties into small pieces.
4. Chop one bell pepper (green or red) and mix with the onions.
5. Mix the rice and the Boca burger in the pan on warm heat. Add the spaghetti sauce.
6. Add the bell pepper and onion mixture, as well as the beans.
7. Add the spices and garlic as you please.
8. Stuff each individual bell pepper to the top with the ingredients.
9. Bake in the oven at 250 degrees for 10 to 15 minutes.
10. Put the tops back on the bell peppers. Serve and Enjoy.

Black-Eye Peas and Collard Greens

When serving this dish, don’t forget to include a side of cornbread.

Ingredients

1 large package of frozen black-eyed peas
1 large package of frozen chopped collard greens (or large bunch of freshly chopped greens)
1/4 to 1/3 cup of Worcestershire sauce
4 to 6 cups of water
3 to 4 cloves of garlic (minced)
1/2 teaspoon of liquid smoke
Salt to taste
Tabasco sauce

Instructions

1. Place the black-eyed peas and water into a large pot.
2. Bring the mixture to a boil.
3. Let simmer for 20 to 25 minutes.
4. Add chopped collard greens, garlic and seasonings (excluding the Tabasco sauce).
5. Simmer for at least 30 minutes (or until the peas are soft and the greens are cooked well). If necessary, you can add more water, as this dish does not overcook.
6. Spoon the final outcome into a bowl and top with Tabasco sauce.

Vegetable Paella with Tofu

I love this version of paella..very colorful and nutritious too.

Serves 6

2 tbsp olive oil
2 -7oz pkgs spicy marinated tofu, finely diced
8 oz cremini mushrooms, sliced
2 large carrots, diced
1-cup fresh or frozen corn kernels
1 14oz can chopped tomatoes, drained
4 cloves garlic, minced
1-cup short grain brown rice
1/8 tsp saffron, crumbled
1 cup fresh or frozen peas, thawed
¼ cup lemon juice
3 green onions, thinly sliced, for garnish

1. Heat oil in wok or large fry pan, over medium-high heat.  Add tofu when ripples appear in oil, and season with salt.  Saute 10 minutes or until tofu is browned, stirring occasionally.
2. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
3. Stir in carrots, corn, tomatoes, and garlic and sauté 2 minutes more.
4. Stir in rice, 2 ¼ cups water, and saffron.  Bring paella to a boil.  Reduce heat to medium-low, cover with lid and simmer 40 minutes or until all liquid is absorbed.
5. Add peas on surface (do not stir yet), cover, allow peas to steam 1 to 2 minutes.  Remove wok or pan from heat and stir in lemon juice and green onions.
6. Season with salt and pepper and enjoy!

Delish Cabbage Rolls

I have been experimenting with different meals and of course my family loves it!  Tonight we had cabbage rolls, it was quite interesting but very delish! Hope you enjoy:)

Cabbage Rolls

Serves 6

1 – 3pound head of cabbage

1 pound ground beef

1 cup instant brown rice uncooked

1 large can of diced tomatoes

1 14.5 oz can of crushed tomatoes

1/2 tsp tarragon

2-3 cloves of garlic, minced

Salt and pepper to taste

——————–

Cook ground beef, drain and blot off with paper towels

Bring a stock pot full of salted water to boil

Remove hard center core of cabbage, cut or pull cabbage leaves (that’s the tricky part)

Place leaved in hot water and cook for about 3 minutes

Remove from water and place on dish towels or paper towels to drain

Mix the uncooked rice into the ground beef, half of the diced tomatoes and crushed tomatoes, tarragon, salt, pepper, and garlic.

Place about a fist full of mixture, (approx. 2 tbsp) into each cabbage leaf, roll and squeeze out the liquid.

Place the rolls in a Dutch oven.  Add the remaining tomatoes and their juice, extra salt and pepper if desired.  Add enough water to cover the rolls.

Bring to a boil, then turn the heat down and simmer for about 30 minutes.

Serve and enjoy. You can serve with sour cram or with roasted potatoes like we did.  Enjoy!!

From my kitchen to yours:)

Chicken Florentine

Another family favorite and very easy to make.

Chicken Florentine

Serves 6

• 6 – boneless chicken breasts
• 1/2 cup butter
• 3-4 tsp of garlic, minced
• 2 tbsp lemon juice
• 1 cup of half-and-half or whipping cream
• 1 1/2 cans of cream of mushroom soup (condensed)
• 2 tbsp Italian Seasoning
• 1 cup grated Parmesan cheese
• 2 small pkgs of frozen spinach, drained
• 6 oz fresh mushrooms, sliced
• 1 1/3 cup bacon bits
• 3 cups of shredded mozzarella cheese

——————-

Preheat oven to 350 degrees. Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees.

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 13 x 9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees oven, until bubbly and lightly browned.

Enjoy!!