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Posts Tagged ‘red pepper’

Hardly a recipe, it’s just a dinner during the week that is easy to throw together.  Chicken breasts seasoned with Montreal Steak spice blend, red pepper and onion slices were added a few minutes after the breasts were flipped.  Make fluffy rice.  Steam veggie mix from the freezer.  Do not use canned veggie mix, or canned green beans.  On the farm, we always froze our garden peas for winter.  I never had canned veg until Hubby made them for me for dinner when we were dating.  Sure, he can cook, but leave the ingredient shopping to me.  Well, I guess I did have canned tomatoes, as Grandma canned them from her garden.  Let me rephrase:  I never had commercially canned vegetables until 2003! 

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Steak Melts

While I was pregnant with Big Brother I craved Philly Cheese Steak sandwiches (and meat in general) from a little deli near my office.  Thursdays’ special is the Philly, most of the time I couldn’t wait for Thursday to roll around!  It’s easy to make a comparable sandwich at home and save yourself some dough.

At the deli, you choose your toppings for the steak.  There’s sweet peppers, hot peppers, mushrooms, and sauce.  My version includes mushrooms, roasted red bell pepper, sweet yellow onion, and roasted Poblano pepper.  Instead of the hoagie bun, I use a focaccia.

Once the steak, onion, and mushrooms are browned, I pile on the roasted pepper slices and cover with cheese.  The bread gets a smear of butter and it goes in the pan to toast as the cheese melts into the layers of sweet, spice and earthy goodness.

Assemble your steak melt and enjoy!

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Greens Remix

Have you ever had greens like this?

Roll up the trimmed greens and slice thusly…

Add those ribbons of nature’s goodness to a pan of vegetables, beans and a can of tomatoes, then wilt ever so slightly.

Top with browned italian sausages and bake for a while.  Cover the roasting pan to force everyone to meld.

Serve over freshly made rice and enjoy with your loved ones.

Full recipe…

Collard Green Oven Stew

  • 1 lb sausage (mild Italian, chicken, or merguez)
  • 3 heads of collard greens, stems removed
  • 1 red bell pepper, diced
  • 1/2 large yellow onion, diced
  • 2 carrots, sliced
  • 1 (15oz) can white beans, drained well
  • 1 (15oz) can diced tomatoes (with garlic, green chilies, or onion add a bit more flavour)
  • 1 tsp Greek Seasoning (or oregano and thyme)
  • 1 tsp salt
  • 1/4 tsp freshly cracked black pepper

Pre-heat the oven to 375ºF.

In a Dutch oven or roasting pan with a lid, brown the sausage on both sides.  Remove from the pan and drain off any excess fat, the amount of rendered fat will depend on the type of sausage used.

Add a little olive oil and the onions, sauté.

Add the red pepper, carrot, greek seasoning, salt, pepper and the strips of collard greens.  Toss it around.  Add the beans and tomatoes, plus a couple tablespoons of water.

Top with the sausage and cover.  Bake for 1 hour.

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