Sunday, August 2, 2009

Stuffed Peppers per Uno


Ingredients (serves one)

  • 1 green bell Pepper
  • 1 medium tomato (or half can diced tomatoes)
  • 1 cup soy protein crumbles or cooked ground beef/turkey
  • 2 cloves garlic
  • 1/2 small onion
  • 1/2 tsp tomato paste (omit if using canned)
  • 1 tsp worcestershire sauce
  • 3 fresh basil leaves or 1 teaspoon dried
  • hot pepper sauce
  • pinch garlic powder
  • shredded parmesan cheese (or your favorite)
  • olive oil
  • salt
  • pepper
1. Cut tops off of peppers and remove seeds. Blanch in boiling water for 1 minute. Drain and set aside.

2. Preheat oven to 350 degrees. Swirl olive oil around medium sized saute pan over medium heat and add garlic and onions. Cook until translucent. Add meat, rice and tomatoes. Stir. Next add add worcestershire, salt, pepper, garlic powder, hot sauce and basil.

3. Place peppers in an lightly oiled baking dish cut sides up. Spoon in filling and brush a little olive oil on skins of peppers. Add a small amount of cheese on top.

Bake for 25-35 minutes and enjoy.

Strawberry Cream Pie


This recipe is an adaptation of one published in Domino magazine.

Ingredients

  • 4 pints strawberries, cut and stemmed
  • 1 + 1/4 cups milk
  • 3/4 cup + 1 tbsp sugar
  • 10 tbsp all purpose flour
  • 1 + 1/2 tbsp of lemon juice
  • 1 cup heavy/double/whipping cream
  • prepackaged graham cracker crust
1. Place strawberries in blenders (reserving a handful for decoration) and puree.

2. In a medium saucepan combine milk, flour and 3/4 cup of sugar on medium high heat. Whisk or stir until well blended. Add strawberry puree and lemon juice, continue mixing until sauce thickens and bubbles.

3. Pour filling into crust and cool, before refrigerating overnight.

4. Before serving add sugar and heavy cream blend with hand mixer or whisk until it forms soft peaks. Spread over pie, garnish with remaining strawberries and enjoy.