Food pics #23

Runcarla

About that time again. You know the drill. Post pics of what you are making, or what you are eating. Bonus points for recipes!

It has been hot, hot, hot, so DH has been running the bar-b-que and I've been trying to keep use of the oven to a minimum. Fresh produce is coming into season, but with the heat and humidity so are the fruit flies! To combat the tiny pests I am buying fresh every other day. How are you coping?

#1 local peppers
#2 local peppers stuffed
#3 peaches from Niagara (about 200 km away)

This post has 3 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

Off Topic

11 replies

Latest reply was from JAileen

Diana

Veteran

Carla, your stuffed peppers look sooooo good! What do you stuff them with?

It’s been a bit too hot to cook much here lately but here are a couple of recent things we’ve made.

#1: Spanish tortilla with salad, bread, prosciutto, olives, and cheese.

#2: Grilled pizza from when we were out at my in-laws’ summer house (we don’t have a place to grill in the city).

This post has 2 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

Runcarla

Veteran

Stuffed Peppers

Cut thin slice from top of peppers and clean out seeds and membranes. Cook peppers in boiling water 5 minutes then drain.

Cook ground beef, onion, minced garlic, until browned.
Stir in rice, tomatoe sauce, salt.

Stuff peppers, cover with tinfoil and bake in 350deg oven for 45 min. Remove tinfoil and top with shredded cheese and bake 15 minutes. Let set 15 minutes, then serve.

6 peppers
1 lb lean ground beef
1 small onion
1 clove garlic
1 tsp salt
1 large (15 oz) tomatoe sauce (plain crushed tomatoes)
1 cup cooked rice
Mozzarella

I used leftover rice from the previous day, and a melange of cheese (cheddar, Swiss, Parmesan) that I had on hand. Also, folks are not fans of green peppers so I used red, orange, and yellow. I doubled the recipe because I had a big pan and I wanted them to stand up! I also wanted leftovers. My recipe suggests ground turkey is good as well and I imagine you can enliven it with additional herbs (Italian?).

I chopped up the tops of the peppers and put them in a green salad that I served on the side along with a sliced baguette.

FWIW, the first time I made them, I did not know how these would go over with the family especially DH. Well, the next week we went to the market and DH pointed out the peppers and asked me to make stuffed peppers again!

7 years ago

Anonymous

Yum, stuffed peppers. Yours are so pretty in all the colors. I miss stuffed peppers because they alwYs seem to have rice in the stuffing, which my body cannot tolerate. Anyone make them without rice?
We are getting obscene zucchini from DS's garden. Anyone have any great ways for using them?

7 years ago

anne

Veteran

Joy. Zoodles?
Here are
1. an attempt to make a Moroccan chicken and rice dish, as inspired by an Angie instagram photo
2. Brown Betty, which is apple crumble except with bread crumbs. Won't do again.
3. Home made gluten free chicken parmigiana. My first attempt.
4 . ricotta, anchovy and caramelised onion tart

This post has 4 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

pil

Veteran

Everything looks so good! I have been uninspired and not putting much effort into cooking lately, so I enjoyed reading about what you have been doing.

7 years ago

Runcarla

Veteran

Joy, I would experiment with eggplant as an alternative to rice for stuffed peppers. You could try zucchini as well, but choose the bigger coarser ones. (You want something a little starchy that will absorb the flavours.). Cube it and don't pre-cook. That would be super healthy. I think you could also use bread crumbs, or anything that you would put into a meatloaf.

Zucchini stir fried with mushrooms and folded into an omelette is one of my fast favourites. Ratatouille is another great way to use them up.

7 years ago

Diana

Veteran

Joy, one of my favorite things to do with zucchini is to make zucchini fritters.

(Multiply this by the # of medium zucchini you want to use):

1 med zucchini
(Optional: 1 scallion)
1/4 cup flour
1 egg
Salt and pepper
Olive oil

Grate zucchini. Sprinkle a little salt on it and let it sit in a strainer for 10 min or so, then squeeze out excess water. Stir in the flour, egg, and finely chopped scallion if using, and season with salt and pepper.

Heat up a thin layer of oil in a pan and drop in spoonfuls of batter. Cook a couple of minutes on each side.

I also like to use zucchini in lasagne and omelets. Or just sautéed as a side dish with some garlic and pepper flake. Raw zucchini also makes a nice salad when shaved finely. We toss it with lemon, garlic, and olive oil.

7 years ago

cjh

(website)

Veteran

Mmm. Great inspiration here. Carla, stuffed peppers is one of my favorite dishes. Joy, can you eat quinoa, or bulgar, or couscous, or barley? Any of those could substitute for rice. I’ve had sorghum before, which isn’t bad - a bit more chewy and “solid” than rice, but a lot more flavorless, IMO.

My mom used to make zucchini boats, which were pretty much like stuffed peppers, but I think she used Italian sausage instead of ground beef.

Diana, great ideas for zucchini! And the Spanish tortilla with potatoes looks amazing. I haven’t made that for awhile.

I like zucchini in oven frittata, which would be similar. Slice some thinly, toss with chopped green onions, fresh baby spinach leaves. Place in a deep pie plate or glass casserole. Beat 8-10 eggs with milk, salt, pepper, basil and a bit of garlic powder. Fold in shredded cheddar cheese. Pour over the veggies in the dish. Lay slices of tomatoes on the top and sprinkle with more basil. Bake at 350F for about 30 minutes, until eggs are set and very slightly browned on top. Sorry, no measurements for the ingredients.

I love Mexican food, and since my grandkids do, too, I fix it often. We had chicken enchiladas, pinto beans, Spanish rice, avocado and chips. We usually serve lots of fruit as well. My daughter is expert at margarita making.

2 is cheese tortellini with marinara, cooked glazed carrots, bread and butter, olives. Simple and filling.

This post has 2 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

Anonymous

Fish Tacos from the Canadian cookbook Yum and Yummer! Delicious with a mango and avocado salsa and lime mayo drizzle. My SIL added the tomato, corn and cucumber salad.

This post has 1 photo. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

Style Fan

Veteran

Everything looks delicious. Carla, I am going to try a vegetarian version of the stuffed peppers. I am not sure what I will substitute for the ground beef.

7 years ago

JAileen

Veteran

For dinner tonight, we’re having a tomato salad and marinated wax beans, both from our garden. We’re also having barbequed chicken.

This post has 2 photos. Photos uploaded by this member are only visible to other logged in members.

If you aren't a member, but would like to participate, please consider signing up. It only takes a minute and we'd love to have you.

7 years ago

Category