Saturday, October 31, 2015

Stuffed Peppers

Yet another favorite dish of my family. Especially in the cold weather, this is one of the comfort foods.  It is a wholesome meal on its own. you can always serve this with your favorite salad or soup. But we don’t need anything else. Just 2-3 peppers per person, and we are set.

Here’s how I made it:

Stuffed Peppers
3 large peppers, different colors
1 cup prepared Nutrela grounds
1 cup prepared rice
1 medium onion
2-3 cloves garlic, crushed
1 tbsp paprika
1 tbsp ground cumin
1 tbsp red chili powder
½ tbsp. dried oregano
2-3 tbsp oil
¼ cup canned black beans, drained
Grated Cheddar cheese, as required
Salsa, sour cream (Optional)

How to:
Heat up oil in a sauce pan.
Sauté onion and garlic until onion is soft.
Add all the spices and sauté on medium heat until fragrant, for about 2 minutes.
Now add soaked Nutrela grounds, black beans and cook for about 10 minutes.
Add rice, mix.
Pre heat oven to 400° F.
Halve the peppers, remove seeds and core.
Place on a greased baking sheet, cut side up.
Stuff with prepared mixture.
Top with cheese.
Bake for about 20 minutes until peppers are tender, yet firm to touch.
Serve with salsa, sour cream.

Saturday, October 17, 2015

Broccoli Cheddar Soup

Been to Panera Bread?  If you have, you know exactly what I am talking about! Their broccoli cheddar soup is to die for.  I love, love, love it.  It’s creamy, it’s thick, it’s hearty.  It’s just good for you soup. The only problem is, this is EXPENSIVE soup! I mean come on, how much does the broccoli cost?! Why do they have to charge so much for the soup? Just because it’s made fresh, doesn’t mean it should costs arms and legs, right?  I tried and searched and finally found this recipe that tastes almost exactly as theirs! I said almost exactly because I tried to go for even lighter ingredients for the soup. I did try to use butter and cream, and trust me, it turned out exactly like that soup I always enjoy at Panera Bread. So give this creamy and delicious soup that tastes just like Panera Bread a try! You won’t be disappointed.

Here’s how I made it:

Broccoli Cheddar Soup
1 tablespoon melted butter
½ medium chopped onion
¼ cup EVOO(use butter for full flavor)
¼ cup flour
2 cups evaporated milk (half-and-half cream in theirs)
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup carrot, julienned
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper to taste
How to:
Saute the onion in 1 tablespoon melted butter and set aside.
In a large pot whisk together the EVOO and flour over medium heat for about 3-4 minutes.
Slowly whisk in the evaporated milk and chicken stock.
Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions.
Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese.
Let the cheese melt and then serve.
For a smoother soup puree it in a blender... but I love the chunks!

Saturday, October 10, 2015

Cakemix Chocolate Chip Muffins

It's hard to strike a balance with muffins, isn't it? The massive monstrosities available at the coffee shops are obviously bad news, and even mini muffins are dangerous because there's a good chance you'll eat too many at once. Even if you find a reasonably sized muffin, it will leave you feeling hungry. How do you solve this conundrum? You don't need to know the muffin man, just have a box of cake mix in your pantry! Yes, you heard it right! BOXED CAKE MIX, People! These muffins are delicious, low in calories, and incredibly filling, thanks to addition of pumpkin puree. And don't chocolate chips make just about everything better? Make a batch of these muffins now, and you'll be smiling for days. And yes, eating chocolate first thing in the morning is generally a bad idea, but not with these muffins. So tasty, so satisfying, and perfect any time of day. Make them and thank me later!

Cake Mix Chocolate Chip Muffins
1 box chocolate cake mix
1 egg
1 cup canned pumpkin puree
¼ cup water
2-3 tablespoons semi sweet chocolate chips

How to:
Preheat the oven to 375° F.
Mix all the ingredients but the chocolate chips in a bowl with a wooden spoon.
Prepare 12-cup muffin tray with muffin cup liners.
Spoon the batter into those lines, filling them about 2/3rd.
Sprinkle chocolate chips on top.
Bake for about 20 minutes or until done.
Cool on a wire rack and serve.