Chicken-Stuffed Poblano Peppers

I love these flavorful (and healthy!) stuffed Mexican peppers.  They are too spicy for everyone else in my family, but luckily Mexican ingredients are so easily adaptable that they can make nachos or soft-shell tacos out of the Mexican fixings used in this meal.  If you have leftover pinto beans, you can make refried beans while the peppers cook for a delicious side.

Chicken-Stuffed Poblano Peppers

Makes 1 serving

Ingredients:

1 large poblano pepper

1 teaspoon olive oil

1/4 cup chopped tomato

1/4 cup chopped onion

1 teaspoon minced garlic

1/4 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/2 cup cooked, shredded chicken

1/4 cup pinto or black beans, drained

1/2 cup shredded sharp cheddar cheese, divided

Directions:

1. Preheat oven to 400 degrees.  Line a baking sheet with foil and spray with oil.

2. Rinse and dry the poblano pepper.  Cut a thin slice off the top and cut the pepper in half.  Remove seeds and core.  

3. Heat olive oil in a skillet over medium-high heat.  Add tomatoes, onion, garlic, salt, oregano and cumin.  Cook, stirring often, about 5-7 minutes.  Off heat, stir in chicken, beans, and 1/4 cup cheese.  

4. Stuff the mixture into the pepper halves, packing lightly so it doesn't fall out.  Top with remaining cheddar cheese.

5. Bake about 30 minutes, until peppers are soft (and possibly charred in places).  Remove from oven, and turn oven to broil.  Place pan about 6 inches below heating element and broil for 1-2 minutes, until cheese gets brown spots.  Let rest 5 minutes before serving.  

Source: adapted from healthyrecipesblogs.com

French Onion Dip Sandwiches

This is a tasty alternative to burgers for a hot sandwich.  The toasty bun, caramelized onion, melty cheese, and beef combo are made even better when dipped in the French Onion soup-flavored sauce.  I've adapted the measurements for just two sandwiches.

French Onion Dip Sandwiches

Makes 2 sandwiches

Ingredients:
1/2 of a French baguette

1/2 pound (or less, depending on how much meat you like in your sandwich) deli roast beef, thinly sliced

1/2 tablespoon butter

1/4 teaspoon dried thyme

1/2 large yellow onion, sliced thinly

Dash salt

Dash black pepper

Dash crushed red pepper flakes

1/2 teaspoon white wine vinegar

1 cup beef stock or broth

1/4 teaspoon cornstarch

1/2 teaspoon cold water

Sliced or grated white cheddar cheese, to taste

Directions:

1. Preheat oven to 500 degrees.  

2. In a small skillet, melt the butter over medium heat.  Add thyme and onions, stir well.  Cook, stirring occasionally, for 20-25 minutes, until soft and golden in color.  Add water to the pan and/or turn down the heat if the onions seem to be browning too quickly instead of slowly caramelizing.

3. Stir in the salt, pepper, and crushed red pepper flakes.  Cook for 1-2 minutes, then stir in the white wine vinegar.

4. Add the beef broth or stock.  Increase heat to medium-high.  Bring mixture to a boil, then reduce heat to a simmer and cook for 5 minutes.  

5. Mix the cornstarch with the cold water to form a slurry.  Add it to the onion mixture.  Cook for another minute or two, stirring occasionally, until the dipping sauce thickens a bit.  Remove the onions from the liquid using a fork or slotted spoon.  Divide the dipping sauce into two ramekins.

6. Slice the baguette into 2 sandwich portions of desired size.  Slice each piece in half, only cutting 3/4 of the way through the bread (so one side is still attached together, like a hot dog bun).  Put each baguette piece on a piece of large foil.  Assemble sandwiches by putting desired amount of roast beef on each baguette piece, top the beef with cheese, then finally with the caramelized onions.  

7. Wrap each sandwich in foil, place on a baking sheet, and bake for 5 minutes.  Serve immediately with dipping sauce.

Source: adapted from bakerbynature.com

Grilled Chicken Shawarma Bowls (or wraps)

 

I love bowls packed with vegetables, lean protein and flavor!  The most time consuming part of this recipe is threading the chunks of chicken on skewers.  To save time on busy days, I might try marinating and grilling the chicken as whole pieces, then chopping it after grilling.  However, I do like how grilling smaller chunks on the skewers creates more tasty browned bits because there are so many more edges to get a little charred.

Grilled Chicken Shawarma Bowls (or wraps)

Ingredients:

1 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (or grill whole pieces and chop after)

Marinade:

1/4 cup olive oil

1 tablespoon honey

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon turmeric

2 cloves garlic, minced

Juice of 1 lemon

Garlic Yogurt Sauce:

2/3 cup plain Greek yogurt

2 teaspoons lemon juice

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Bowls or wrap fixings:

4-5 pieces naan bread (if making wraps, or for serving with bowls)

Hummus

1 head greens (can use a mix of spring greens/spinach or chopped romaine)

1 cup cherry tomatoes, halved

1-2 cucumbers, sliced

1 avocado, sliced or cubed

1/2 red onion, diced or thinly sliced

Garbanzo beans (optional, but good in a bowl)

Feta cheese

Directions:

1. Whisk together all marinade ingredients.  Pour marinade over chicken and stir to coat chicken evenly.  (You can do this in a dish and then cover it, or in a ziploc bag.)  Marinate in the refrigerator for 1-6 hours.

2. Stir together all ingredients for the garlic yogurt sauce.  Store in refrigerator.

3. Heat grill to medium-high heat.  Thread chunks of chicken onto skewers (or grill larger pieces of chicken directly on grill).  Grill for 10-12 minutes, rotating periodically, until temperature reaches 165 degrees.

4. To assemble bowls: Put greens in the bottom of each bowl.  Top each with desired amounts of cherry tomatoes, cucumbers, avocado, red onion, garbanzo beans, feta and chicken.  Top with a spoonful of hummus and drizzle on garlic yogurt sauce.  (If desired, serve with a wedge of pita or naan bread.)

To assemble wraps: Spread some hummus on each naan bread.  Top with a handful of greens, chicken and toppings of your choice.  Wrap up and serve.

Source: adapted slightly from https://houseofnasheats.com/grilled-chicken-shawarma-wraps/ as seen in the Spring 2022 Y Magazine

Borscht (Beet Soup)

Justin introduced me to Russian (or Ukrainian) beet soup, called Borscht.  It's become one of my favorite soups, especially when we have it with this molasses bread.  This is not a quick soup to make, as it involves a fair amount of chopping.  But both this recipe and the molasses bread recipe make enough for leftovers and the soup and bread freeze well, so it can make for quick meals later on.  

Borscht

Ingredients:

1 lb. pork stew meat (I buy this already cut into chunks)

14 cups cold water

1 tablespoon salt

2 large or 3 medium beets, washed, peeled, and cut into matchstick pieces

2 tablespoons olive oil

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons tomato paste

1 tablespoon butter

1 medium onion, finely diced

2 carrots, diced

2 cloves garlic, minced

2 large or 3 medium potatoes, peeled and cubed into bite-sized pieces

1/2 head of a small cabbage, finely sliced

2 bay leaves

1/4 teaspoon ground pepper

More salt, to taste

 Directions:

1. Wash meat in cold water, place in large soup pot with 14 cups cold water and 1 tablespoon salt.  Bring to a boil and remove foam as soon as it boils.  Reduce heat, partially cover and simmer 45 minutes to 1 hour, periodically skimming off any foam that rises to the top.  

2. Heat olive oil over medium heat in a large skillet.  Add beets and vinegar and saute for 5 minutes.  Add sugar and tomato paste and saute for another 5-7 minutes, stirring occasionally.  Remove mixture from pan.  

3. In the same pan, melt 1 tablespoon butter.  Saute onion in butter for 2 minutes, then add carrots.  Saute another 5 minutes, or until vegetables are softened, adding more oil if it seems too dry.  Add garlic and saute 1 more minute.  Remove from heat.

4. Once meat has been boiling at least 45 minutes, add potatoes and cook for 5 minutes.  Then add cabbage, sauteed beets, and onion and carrot mixture.  Cook another 10 minutes, until potatoes can easily be pierced with a fork.

5. Add bay leaves, pepper, and more salt to taste.  Remove from heat and cover.  Let rest 20 minutes for flavors to meld.  Serve with sour cream or plain Greek yogurt.

Source: adapted from natashaskitchen.com

No Bake Cookies

For the last few years I've thought of no-bake cookies as "kid" food.  But we've recently discovered how tasty they are for people of all ages!  I've experimented with adding roasted, salted nuts, and it changes the texture of the cookies a surprising amount (kind of dries them out).  Maybe adding nuts without salt might not dry them out as much.  

I'd like to experiment with reducing the sugar even more too.

No Bake Cookies

Yields 24 cookies

Ingredients:

1/2 cup salted butter

1 1/2 cups sugar

1/3 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned)

Directions:

1. Line two baking sheets with parchment or silicone liners.

2. In a medium saucepan, combine butter, sugar, cocoa and milk.  Cook over medium heat, stirring frequently, until it reaches a full boil.

3. Boil 60 seconds without stirring.

4. Remove from heat and stir in vanilla and peanut butter.  Add oats; stir again.

5. Drop onto lined baking sheets and let set at least 30 minutes at room temperature or in the refrigerator.  (I like these best when they're cold from the fridge.)

Source: adapted slightly from cookingclassy.com

Vegetarian Chili

This vegetarian chili recipe was quick and simple to make and I didn't even miss the meat.  When I first make chili, I like to serve it like a soup (with toppings) with my favorite corn muffins on the side.  For leftovers, I often like to change things up and serve the chili over tater tots with cheese, avocado and plain greek yogurt (totchos!) or serve it over baked potatoes.

Vegetarian Chili

4-6 servings

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1/4 teaspoon salt

4 gloves garlic, minced

1-2 tablespoons chili powder (depending on your taste)

2 teaspoon ground cumin

1 1/2 teaspoons smoked paprika

1 teaspoon dried oregano

1 can (15 oz) petite diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 large can (29 oz) pinto beans (or two 15 oz cans), drained and rinsed

2 cups vegetable broth or water (can sub chicken broth if you don't need it strictly vegetarian)

1 bay leaf

Garnishes of your choice (cheddar cheese, avocado, plain Greek yogurt), tortilla chips

Directions:

1. In a large pot, heat the olive oil.  Add chopped onion, carrots, celery and salt.  Cook, stirring occasionally, until vegetables are tender (about 7-10 minutes).  

2. Add garlic, chili powder, cumin, paprika, and oregano.  Cook, stirring constantly, for 1 minute. 

3. Add diced tomatoes with it's juices, black beans, pinto beans, broth and bay leaf.  Stir to combine and bring to a simmer.  Maintain a gentle simmer for about 30 minutes, stirring occasionally.  Add additional salt to taste.  Remove bay leaf. Serve with desired toppings.

Source: adapted from cookieandkate.com