Healthy Blog: peppers

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Kamis, 19 Februari 2015

South Western Breakfast Skillet {Vegetarian}

The thing about breakfast skillets that makes them so darn amazing is that they are almost better for dinner than they are for breakfast. It's a conundrum I've yet come to understand. Something so amazingly perfect happens when you roast lightly salt and peppered potatoes, poblano peppers, scrambled eggs and cumin and chili spiced beans in a cast iron skillet. Enter salsa and avocado.
The end.

Whenever I start to talk about food with somebody, like I did today with a very lovely women from The Culinary Content Network, the subject of kitchen tools almost always comes up. You start sharing your favorite recipes, tips and tricks and suddenly you find yourself neck deep in kitchen gadgets you never knew you couldn't live without!

Put the wish list aside and focus on your hands down, all time, absolutely couldn't live without cooking and baking items.

go ahead, I'll give you a minute.............

We all have our go to gadgets, skillets and knives that we turn to when cooking up a good meal. There's no way I could pick just one but I can easily say that my cast iron skillets have been on my Top Three Favorite Kitchen Tools for pretty much, well EVER!

In fact, my very first noteworthy kitchen tool was a cast iron skillet I was given as a gift in my very early 20's. I still have it and use it several times a week. The flavor and depth that it brings to all things edible is beyond compare. Even if it's a "One Pot Dish" I still always sauté my onions and other veggies in my cast iron skillet. The difference is noteworthy.

What are your favorite kitchen items, gadgets or appliances?

I need to know!

TIME 30 MINUTES SERVES 4-6

You Will Need

A good quality, cast iron skillet. Choose one depending on the size of your family. My first one was about 8 square inches and worked perfectly until child numero tres. Like I said before, I still use it weekly to perfectly sauté onions & other veggies and to dry roast chili peppers! Works like a charm!~

1 medium size yellow onion, diced
1 large poblano pepper or green chile
1 large or 2 small red potatoes
2 cups cooked black beans (one can)
5 whole large eggs
1 cup Jack or Pepper Jack cheese, grated
2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
freshly cracked pepper to taste
Cilantro, chopped for garnish
1-2 Avocados, sliced (supplies your essential healthy fats and good HDL cholesterol)
1-2 tablespoon vegetable oil

Chop potatoes into small, 1" cubes. Dice onion and chop peppers, toss them all in a bowl with salt, pepper and the oil. Meanwhile, in a small sauce pot on medium-low heat combine beans, cumin, chili powder and 1/2 teaspoon salt (omit salt if using canned beans!!) Cook covered for 15-20 minutes stirring occasionally.

In a large cast iron skillet that has been preheated for a few minutes on a medium-high burner, add the potatoes, onions and peppers. Cook over moderate heat stirring once or twice, you want them to sit and brown a bit! Cook for about 10-12 minutes until a fork easily pierces the potatoes but they are still a bit firm.

Drain the beans and add them to the potato mixture. Stir to combine. Let cook 2-3 more minutes. Crack the eggs into the skillet. Using a spatula, gently push the contents around to combine and coat with the egg. Add the grated cheese and let sit. Cook just 2-3 minutes until the egg is set. Don't overcook or your eggs will be dry.

Garnish with chopped cilantro, avocado and salsa as you please.

Kamis, 29 Januari 2015

Hawaiian Pineapple Chicken Sliders on Mini Pretzel Buns #sponsored

Want complete and utter silence (except for the moaning and drooling) at your dinner or party table? Serve these babies. Moist grilled chicken, slowly cooked caramelized onions, grilled pineapple and red bell peppers topped with slices of Vermont sharp white cheddar cheese and oozing with home made sweet and tangy barbecue sauce. The end.

“By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Even though I'd rather watch HGTV or an episode of House than the Super Bowl I'm ALL about party food. Even when eating out I'd rather order 2 or 3 appetizers than one big plate of the same whatever. These Hawaiian Chicken Sliders on Pretzel Buns are just the right size to wet your appetite and leave room for other snacking opportunities.

Have a cheese lover in the house or as a guest? Impress them with some seriously good, gourmet cheese. I'm hooked. Cabot's Farmhouse Reserve was made for these Hawaiian Sliders.

"A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers' valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite."

Home made barbecue sauce could not be easier and even though mine still contains a small amount of brown sugar, it is so much better than the jarred stuff at the grocery store. I checked every single bottle on the shelf and they ALL listed High Fructose Corn Syrup as the first or second ingredient!!

No dice.

SERVES 8-12 AS AN APPETIZER TIME 30 MINUTES

You Will Need

10-12 small pretzel buns (I got mine at Costco but I've seen them at several grocers)
5 boneless, skinless chicken breasts, thawed
2 red or green bell peppers, sliced thinly
1 can of sliced pineapple (in fruit juice, not syrup)
1 very large yellow onion
1 tablespoon olive oil
1 - 8 ounce bar of Cabot's Farmhouse Reserve White Cheddar Cheese, sliced thinly

Home Made Barbecue Sauce Recipe HERE

Preheat a large pan over medium heat, no higher! Slice your onion very thinly, about 1/4 inch thick. Pour oil in pan, let heat for a minute. Add onions and toss to coat in the oil. Now, be patient! Do not touch them for at least 4-5 minutes. After about 5 minutes quickly stir them to redistribute around the pan and then leave them alone for another 5-7 minutes. Resist the temptation to stir them, lower the heat just a bit if needed. Do this for about 30 minutes. Cooking them this way lets the natural sugars come out and makes the onions deliciously sweet! Remove from heat when a dark golden brown, place in a bowl and cover until needed. {your chicken should be done by then}

Pre heat your outdoor grill on high. Place your chicken breasts, one at a time in a thick zip lock bag and pound with a rolling pin to flatten them out a bit. You will want them about 1/2" thick. Place them on a plate and discard the bag. Put your chicken breasts on the grill and cook for about 7-8 minutes. Lower the grill heat a bit and flip the chicken over. ONLY flip ONCE. Cook them for another 5-7 minutes depending on thickness and your grill. Don't over cook or they will be dry. You can test the doneness with a meat thermometer or be gently pressing them with your tongs. They should be as tender as the inside of your fist (when you make a gentle fist, the area in between your thumb and first finger). Remove chicken from grill and cover.

Slice pretzel buns in half, top with sliced peppers, pineapple, chicken, sliced cheese and onions. Drizzle with some barbecue sauce and top with the bun. Serve hot. Enjoy!

An InLinkz Link-up

Selasa, 02 Desember 2014

Hot and Sour Soup with Shrimp

Nothing makes you feel better on a cold and crummy day than a bowl of piping hot soup. O.K. maybe a hug helps too, but soup is the best. Take this hot and sour soup for instance, tons of good for you veggies and a sweet and tangy broth you'll want to slurp up every last drop of.

Sorry about the crummy pic's guys. I've been feeling icky and all I had in me was a handful of half hearted shots. I'll tell you though I'm SO glad I saw this thing coming and made this soup yesterday so I could have some today in between naps. O.K., my mommy made it for me. You're never too old for your mom to make you a bowl of home made soup right?

I almost always make home made chicken and veggies soup with tons of fresh herbs when I'm feeling sick but something about this sweet and sour one I saw on Eats Well With Others really caught my eye. The broth is spot on with fresh ginger, a bit of tamari and a splash of rice vinegar and I love all of the healthy veggies in here. If this doesn't snap me out of my head cold, nothing will.

For an extra kick in the head, sprinkle in a few drops of Sirachi Hot Sauce! That'll clear ya up!

recipe adapted from Eats Well With Others

TIME 20 MINUTES SERVES 6

Ingredients

3 tbsp sesame or peanut oil
1 onion, thinly sliced
1 tbsp fresh ginger, peeled and sliced very thinly
1 large sweet potato, peeled and diced
1 cup diced carrots
½ savoy cabbage, coarsely chopped
1 lb medium size shrimp, peeled, deveined
2½ quarts water or vegetable broth
½ cup tamari sauce
⅓ cup Organic rice vinegar
2 tsp salt
2 tsp ground black pepper
½ cup cold water
¼ cup cornstarch
1 cup shitake mushrooms, stems removed and sliced thinly
1 yellow bell pepper, diced
2 cups bok choy, chopped
14 oz canned diced tomatoes
1 tablespoon toasted sesame oil
Hot Pepper Flakes to taste

Instructions

Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots and cabbage and bok choy. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.

In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.

Add the mushrooms and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the tomatoes and bring the soup back to a simmer. Remove from heat and stir in the sesame oil.

Rabu, 05 November 2014

Simply Healthy Family's Favorite Fall Recipe Roundup {say that 10 timesfast!}

Here's what's happening right now. I decided to stop blogging because

a.) I keep comparing myself to other bloggers even though I firmly believe in not comparing myself to anyone, ever and therefor am making myself depressed, crazy and then just plain pissed followed by a general annoyance for no good reason. (I do however believe in random, run-on-sentences) and

b.) I've become overwhelmingly consumed by guilt from spending too much time on the computer editing, writing and researching for my blog and not enough time with my children. No matter how many times I tell myself that a little bit of "me time" is a good thing I still feel guilty every time I'm sitting here and the kids are running around the house like banshees.

Then, I had a day off, the weather dropped 20+ degrees into down right awesome here in Phoenix, I had a nap, then a glass or two of wine and got over myself. Onward and upward, all things in moderation et cetera, et cetera.......

Lastly and coincidently, my 3 younger children have been playing very nicely together for 4 hours straight. No one is under the influence of medication or bribery, no one has incidentally knocked out someones tooth and no one has cried, died or gotten on anyone's nerves for FOUR HOURS STRAIGHT. I'm going to go with my positive self and not think about the calm before the storm that will hit full force right around bedtime. Happy thoughts.

So in an effort to remind myself why I do what I do in this silly blogging world I compiled my very favorite Fall Foods to share with you. I usually don't do 'round ups' but looking through my favorite recipes and flavors, Fall is always on the top of the list. Every time.

I hope you stick with me and more importantly have tried or at least saved a recipe or two from my humble little place here. Any thoughts or suggestions are always appreciated. What would you like to see more of here at Simply Healthy Family? What are your favorite Fall foods? Do you ever experience "Mom Guilt"? How do you cope?

Fall Favorites from Simply Healthy Family

for football parties, fall picnics and fire pit gatherings.

Apple Cider and Pomegranate Popsicles

Cast Iron Skillet Green Chili, Buttermilk Corn Bread

Chipotle en Adobo Butternut Squash Lasagna

Chipotle and Cheddar Cheese Cauliflower Poppers

Baked Buffalo Cauliflower with Home Made Blu Cheese Dressing.

Vegetarian Stuffed Poblano Chilies with Ancho Guajillo Sauce

Pumpkin Egg Nog Custard {sugar free}

Pumpkin, Chick Pea and Red Lentil Stew

South Western Style Spaghetti Squash with Chorizo and Peppers

Roasted, Buttered Spagetti Squash with Two Bean Croquettes

Sweet and Smokey Slow Cooked Garbanzo Beans on Home Made Flax Seed Crepes

Healthy Almond-Coconut Thumbprint Cookies with Melted Chocolate

Jumat, 10 Oktober 2014

Chicken Poblano Chowder

When I imagine a perfect Autumn day it would be one with me sitting on the porch with my woven slippers on, one foot tucked underneath me while watching the leaves tremble off of the enormous shade trees, colors so pretty they make your heart flutter. A crisp breeze would be playing all around me making wisps of my hair fly off my neck and having me pull my favorite quilt tighter against my body. Of course under these circumstances I would need a bowl of hot soup hearty enough to satisfy both tummy and soul. Sometimes, only a bowl of home made soup will do.

Alas, I don't have a porch, there are no trees worthy of such marvel and my quilt is still packed away in the closet. Fall in the Sonoran dessert leaves much to the imagination. Luckily however, I do have soup. And Fall Ball, there's always that. Tonight is little man #3's third baseball game against their 'rivals' who has rivals at 8 years old?

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Poblano peppers are my most favorite flavor addition ever. EVER. { I think I may or may not have said that about fresh herbs from the garden before but consider poblanos a tie } Broil or grill them (if you have a charcoal grill go that route for ultimate impression) and BAM, all the flavor you need besides cheese (of course) as is in this hearty chowder.

Pasta is what makes this simple dinner a hearty and satisfying meal. A little goes a long way in this chowder and adds that comfort food appeal. Healthy carbs will replenish your body after a long hard day. Just ask any athlete and they'll tell you, pasta is they're best friend because it refuels the body and gives you more energy and endurance. As one of my younger brothers says before a triathlon, "Gotta Carb Up!"

I keep an embarrassing assortment of pasta in my pantry to add to any last minute dinner composition. We're talking soba and rice noodles to fancifully shaped whole wheat ones in this chowder. The fact that a box of pasta costs only a dollar or two makes this busy mom of four very happy.

You Will Need
1 cup of your favorite whole wheat pasta
2 chicken breasts, chopped
1 tablespoon *High Heat oil
2 cans of cannelini beans, drained and rinsed
1 poblano pepper, roasted and peeled
6 cups (1 1/2 quarts) free range, Organic chicken broth (can use 1 quart broth and 2 cups water :)
1 cup frozen corn
1 yellow onion, chopped
1/2 cup sour cream
1 cup freshly grated Jack cheese
2 teaspoons Mexican Oregano
salt and freshly cracked pepper to taste
garnish with cilantro and green onions

Place the oven rack on the top 1/3 of the oven. Preheat the broiler. In a cast iron skillet or broiler pan place the poblano pepper (make sure it is dry) and broil for 5-7 minutes, using tongs flip it over and broil another 5-7 minutes until the skin is bubbling and charred. Carefully remove from oven and immediately place in a paper (or plastic) and roll closed. This will allow the pepper to steam and so the skin will come off easily. This can be done a day or two in advance. {I roast several and freeze them} When cooled, remove skin (and seeds if you wish) then chop into bite size pieces.

Meanwhile, in a large dutch oven over medium-high heat, add oil, let heat up for a few minutes. Add chopped onion and let cook for 3 minutes, stirring once. Add (thawed) chicken breast and toss to coat. Cook 6-8 minutes till chicken is browned. Pour in broth while scraping browned bits off the bottom of the pot with a wooden or plastic spoon. Add pasta.

Add beans, corn, chopped poblano pepper, salt and Mexican Oregano. Turn the heat down to low and cook for 15-20 minutes. Remove from heat and stir in sour cream and Jack cheese.

Add freshly cracked pepper to your linking and garnish with cilantro and green onions if you please.

*Please do not use olive oil for frying or sautéing. It is NOT a high heat oil. The chemical make up of it will change and can be toxic for your body. Please click here for a list of good oils to use for high heat cooking.

An InLinkz Link-up

Minggu, 07 September 2014

Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce #SundaySupper

Do you love authentic chile Rellenos but don't want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I've cut the preparation time in half with a few tricks I've picked up over the years and can't wait to share the recipe with you.

The first thing I scan the menu for when at a Mexican food restaurant is always Chile Rellenos. Swoon. More often than not unfortunately, they fail to impress. Greasy cheese, deep fried in batter and usually lacking in the stuffings department which is the best part! Making them myself however seemed such a chore. Up until now.

Simply stuffed chile rellenos aka poblano peppers. Be still my heart.

I'm the first to say that home made sauces are head over heals better than the jarred variety. However, I'm also the first to admit that I don't always have the energy to make sauces from scratch..... or clean up the mess. If you can find a good quality jarred (preferably not canned) Ancho Chile sauce no one will be the wiser.

Secret ingredient and show stopper? Creamy, crumbled sweet and tangy goat cheese that slowly melts into a thick creme in the hot chile sauce. Goat cheese perfectly compliments the butternut squash in these peppers.

Poblano peppers are very mild on the heat radar as are Ancho peppers which have a mouth watering smokey taste when roasted, Guajillo peppers which have just a bit of heat to them give this dish the authentic finishing touch. The butternut squash and corn give these a touch of natural sweetness. Black beans, mushrooms and whole grain Millet make this a very filling dish even meat eaters will love.

Millet provides several nutrients and has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Millet is high in protein, is a smart carb toting lots of fiber. It's low on the glycemic index and has been shown to produce lower blood sugar levels than wheat or rice making it a great substitute.

Roasting and Preparing the Poblano Peppers

Place top rack 5-6" away from the top of the oven/broiler. Preheat your broiler. In a dry cast iron skillet place washed and dried peppers. Broil for 8-10 minutes then using tongs carefully flip the peppers over. Broil another 8-10 minutes till very charred and skin begins to peel away.

Carefully place peppers into a large ice water bath. Let soak a minute till cool. Now you can easily peel the skins off using your fingers. The pepper will probably naturally break open, remove the seeds carefully by swishing in the water. Don't let the pepper fall apart.

Time Saver!

Look for pre chopped butternut squash at your supermarket. I get mine at Costco and it freezes well.

Instead of using meat, use beans and mushrooms.

Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce

PREP TIME 15 MINUTES BAKE 30 MINUTES SERVES 3-4

You Will Need

4 poblano peppers
1 cup diced butternut squash
1 cup cooked or canned black beans
1 cup sweet corn
1/2 cup cooked millet
1/2 yellow onion, chopped
4 mushrooms, wiped clean and chopped
1 tablespoon oil for sautéing
1 jar ancho guajillo sauce
1 cup shredded Jack cheese
1 cup crumbled goat cheese
cilantro for garnish

Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat.

In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.

Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.

Kamis, 28 Agustus 2014

Roasted Summer Veggies with a Poached Egg, a 3 Olive Tapenade and Smoked Gouda with Bacon

Don't let the title fool you, this is a no brainer, super fast weeknight supper.

I get asked quite often for ideas on simple, non-boring dinner solutions. Well, this is one of those meals. A new favorite in our home, this dinner can be easily modified to include your favorite veggies that you have on hand through out the seasons. If you've not tried a poached egg over veggies you're in for a treat. A simple olive and roasted pepper tapenade brings it all together with flare.

Can we talk about cheese for a minute?

Let me just say that if I had to live with just one food for the rest of my life it would be cheese.

O.K. maybe I'd need some fiber after a day or two but you get my drift. I also happen to be a cheese snob... and I'm o.k. with that. Growing up in the 80's I never knew cheese existed if it wasn't sliced and individually wrapped in plastic. Despite my limited exposure to real cheese in my childhood, I developed a unyielding fervor for good cheese, I'm a cheese snob through and through.

This smoked Gouda with bacon didn't stand a chance.

Now, add a thin slice or two of crispy bacon infused smoked Gouda with this dinner and sprinkle with a 3 minute olive tapenade.............

the end.

I don't like my veggies soggy or over oily (does anyone? Well maybe my in-laws who prefer their veggies boiled) I prefer them roasted or grilled which if you've never tried before, you must! It brings out an entirely new flavor. One of my top 5 favorite kitchen tools is my stone baking pan which you've probably heard me mention many times here on Simply Healthy Family. It cooks veggies and treats evenly and crisply and requires very little to no oil. Healthy Bonus! I own both a Rada baking stone and a Le Creuset baking dish both of which I adore. If you decide to purchase one, please do so through Simply Healthy Family's store and help support this blog. These are all items and foods that I own and love.

You Will Need

2 zucchini squash, chopped
1 yellow summer squash, chopped
4 small red potatoes, chopped into bite size pieces
1 bunch asparagus OR pole beans, trimmed
1 teaspoon extra virgin olive oil
1 tablespoon Herbs de Provence (or 1/2 teaspoon each of marjoram, rosemary, thyme, tarragon and oregano)
salt and pepper to taste

6 whole, free range, Organic eggs
small shallow pot of gently boiling water (1 teaspoon vinegar optional, helps keep egg together)

For the Olive Tapenade

1/4 cup black olives
1/4 cup green olives
1/4 cup kalamata olives
{or use any combination you please}
1/2 cup (jarred) roasted red peppers
1 clove garlic
1/2 cup chopped or slivered almonds (or pine nuts or walnuts)
2-4 teaspoons olive oil (if you use red peppers in olive oil, you will need less additional oil)
NO salt, olives contain enough!

Pre heat oven to 400F. Place all veggies in your stone baking pan sprinkle with salt, pepper and herbs, toss to coat. Put in oven and cook for 20-25 minutes or until potatoes are tender.

Meanwhile, make olive tapenade. In a small handheld food processor place first nuts then remaining ingredients. Chop to desired consistency. Spoon into small serving bowl.

Now, start a shallow pan of water to a gentle boil (over medium-high heat). Carefully crack eggs (one or two at a time if necessary so they don't crowd the pan. Gently boil for exactly 3 minutes. Remove with a slotted spoon onto a plate or directly on top of veggies.

Serve with the tapenade and a small slice of your favorite cheese, although I highly recommend the smoked gouda with bacon as it compliments the egg in this dish.