Monthly Archives: February 2012

Hungarian stuffed peppers

What you need:

For the meat

  • Tray of ground turkey
  • 6 bell peppers (yellow, red, green)
  • 3 eggs
  • half an onion, chopped
  • 1 tblspn paprika
  • 1 tblspn sugar
  • 1/4 tspn salt
  • 1/4  tspn black pepper
  • 1 cup rice

For the broth

  • 3/4 water in a pot
  • half an onion, grated
  • 3 tblspns salt
  • 3 tblspns paprika
  • 2 tblspns sugar
  • 1 tspn black pepper

For the rue

  • 1/2 cup oil
  • 4 tblspns flour
  • 2 tblspns paprika

What to do:

For the broth

  1. Grate onions into pot of water
  2. Add ingredients and let heat on medium heat

For the meat

  1. Combine all ingredients (except bell peppers)
  2. Cut tops off peppers and empty
  3. Insert meat into peppers (careful not to stuff to full)
  4. Insert stuffed peppers into broth on medium heat
  5. Once broth boils, switch heat to low
  6. Let cook for 30 minutes after boiling occurs

For the rue

  1. Heat pan with oil
  2. Add flour & paprika and mix constantly until thick paste develops
  3. Pour rue into pot until the broth thickens (if the broth does not thicken, repeat rue, cutting recipe in half)
  4. Let cook for 15 more minutes and serve

*Tip: If you have extra meat, mold into meatballs and place into broth to cook along with the stuffed peppers

 

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Spaghetti & Turkey Meatballs by Mommy Vardi

Want to impress your dinner guests? Well it doesn’t take too much work with this recipe. Surprisingly it doesn’t take long and the results are delicious!!!! Take a look at the yummy tutorial and drool.

What you need:

For the turkey meatballs

  1. Tray of ground turkey
  2. 2 eggs
  3. 1/2 cup Italian breadcrumbs
  4. 1 onion, chopped
  5. 4 garlic cloves, minced
  6. 2 tblspns Worcestershire
  7. 1 tblspn dried oregano

For the sauce

  1. 2 jars of sweet basil tomato sauce
  2. 4 whole cloves of garlic & 3 chopped cloves
  3. 1/2 tspn red pepper
  4. 1/4 tspn salt
  5. 1/4 tspn fresh ground black pepper
  6. 1/4 tspn oregano

What to do:

For the turkey meatballs

  • Combine all ingredients into a big bowl and mix with hands
  • Form balls into desired size
  • Place on a baking tray covered with aluminum foil
  • Bake in the oven (400 degrees) for 20 minutes

For the sauce:

  • Combine all ingredients and cook on medium heat
  • Add spices as need by tasting throughout

*Tip:

Paul has a secret to his amazing spaghetti sauce; don’t be freaked out. He cooks chopped mushroom in soy sauce until the juice from the mushrooms have all been absorbed. He then adds the mushroom to the sauce…….sounds like a strange combo but trust me, this is key!

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Peanut Chicken stir fry a la Paul

I have been sick for the past week and so Paul has taken over kitchen duties. I was prepared for canned soup and macaroni night after night but he really stepped it up for me. One particular night he really impressed me and made a delicious peanut chicken stir fry that I just HAD to document. Take a look:

What you need:

  • Chicken breast, cubed
  • Rice, cooked
  • Stir fry veggies: asparagus, mushrooms, onions, peppers, etc.
  • Trader Joe’s peanut satay sauce

What to do:

  1. Cook your chicken through, remove from heat,
  2. Use sesame oil to cook veggies until soft
  3. Combine chicken with veggies and pour sauce over, cook for 5-7 minutes (be careful not to dry out the chicken)
  4. Serve over rice

 

 

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Superfood Salad with Lemon Vinaigrette

A friend recently inspired me to cook with shrimp in a healthy way. I have always been a little terrified of their little tails, but mixed with all of these delicious ingredients, the shrimp just becomes the extra crunch. Try it!

What you need:

  • 1/2 cup dry quinoa
  • 1/3 cup red onion, chopped
  • 1 orange, peeled and segments chopped
  • 1 avocado, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup pomegranate arils (about 1 pomegranate worth)
  • 1 cup frozen corn, thawed
  • 1/3 cup cilantro, chopped
  • salt & pepper

What to do:

1. Cook quinoa according to package directions. Set aside to cool.

2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

For the dressing:

  • 2 lemons, juiced (need 1/4 cup juice)
  • 2 garlic cloves, microplaned or finely minced
  • dash of sweetener (agave nectar, stevia or white sugar)
  • salt & pepper
  • 6 Tablespoons extra virgin olive oil
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Quirky Cork Idea

When your wine decanters become a home for your corks, it is time to find a project for them. While I have known this since the day the decanter was overflowing with them (from a large amount of wine consumption in my house), I never really found a clever way to display or use them. Until today! Pintrest, as always, featured an amazing wall decor idea that I am completely in love with. After I showed Paul and asked which letter to do, he made a good point. Why not do both of our initials?? After all, we are both MAJOR winos and can use a big enough project to put our 100s of corks to use. Will post pics when done….

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