Thanks to Nancy and Diane who joined us for Easter brunch. We ate quiche with these fabulous stuffed peppers and now I'm stuffed!
Ingredients:
3/4 c dried orzo
4 oz Italian sausage (hot or mild)
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 c crumbled feta cheese (8oz)
1/4c snipped fresh mint
1/4 tsp ground black pepper
6 medium sized red, orange or yellow sweet bell peppers
1.5 c carrot or tomato juice (I used tomato and omitted the salt below)
1/2 tsp salt
Cook orzo according to package, drain. Set aside.
In large skillet cook sausage, onion, celery and garlic until sausage is browned and onion is tender. Remove from heat and drain fat. Stir in cooked orzo, cheese, mint and pepper.
Cut tops from peppers; remove seeds and ribs. Trim bottoms of peppers if they don't already stand up straight. Spoon orzo mixture into peppers and replace tops.
Put juice (and salt if desired) into Dutch Oven with lid. Stand stuffed peppers upright. Cover. Bring juice to a boil, reduce heat, simmer for 20-25 minutes, or until peppers are tender.
(From Better Homes and Gardens April 09)
Friday
Macaroni and Goat Cheese
I adapted this from a Rachel Ray 30-minute meal recipe. Originally it didn't have the cheese sauce, just chevre crumbles. Her original recipe also called for chopped, toasted walnuts and omitted the chicken.
Ingredients:
3/4# pasta of your choice
2 Tbs olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag of baby spinach
salt and pepper
3 oz chevre, broken into chunks
1# chicken breast, cubed
MM's adapted cheese sauce:
2Tbs butter
2Tbs or so of flour
1 cup-ish of milk
salt and pepper
3oz chevre
Heat olive oil in a deep skillet, add garlic and brown lightly. Add chicken and cook through, browning lightly.
Start cooking pasta in a large pot of salted boiling water.
Begin cream sauce by melting butter. Add flour, cook 3-4 minutes, add milk gradually stirring. Incorporate chevre. Reduce heat as it thickens. Add salt and pepper to taste.
When chicken is cooked, add cherry tomatoes, spinach and 1/4c pasta water. Cook down.
Drain pasta, return to pot. Add cheese sauce, stir in chicken-tomato-spinach mixture. Season with salt and pepper. Crumble additional cheese on top and serve.
Ingredients:
3/4# pasta of your choice
2 Tbs olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9oz bag of baby spinach
salt and pepper
3 oz chevre, broken into chunks
1# chicken breast, cubed
MM's adapted cheese sauce:
2Tbs butter
2Tbs or so of flour
1 cup-ish of milk
salt and pepper
3oz chevre
Heat olive oil in a deep skillet, add garlic and brown lightly. Add chicken and cook through, browning lightly.
Start cooking pasta in a large pot of salted boiling water.
Begin cream sauce by melting butter. Add flour, cook 3-4 minutes, add milk gradually stirring. Incorporate chevre. Reduce heat as it thickens. Add salt and pepper to taste.
When chicken is cooked, add cherry tomatoes, spinach and 1/4c pasta water. Cook down.
Drain pasta, return to pot. Add cheese sauce, stir in chicken-tomato-spinach mixture. Season with salt and pepper. Crumble additional cheese on top and serve.
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