Tag Archives: cilantro

Recipe: Mel’s Stuffed Peppers with Avocado Sauce

photo-19

Stuffed Pepper Ingredients:

  • 2 Tbsp. olive oil
  • 1 pound ground chicken (or turkey)
  • 1 tsp. sriracha sauce
  • 1 tsp. Worcestershire sauce
  • 2 tsp. ground cumin
  • 1 tsp. ground sage
  • 1 tsp. garlic powder
  • salt and pepper to taste
  • 1/2 c. chopped onion
  • 1/2 c. chopped red and green bell pepper
  • 2 c. stemmed and chopped kale leaves
  • 1 c. vegetable broth
  • 1/2 c. uncooked red quinoa
  • 6 whole bell peppers
  • parmesan rind and freshly grated cheese (optional)
  • fresh cilantro leaves (optional topping)

Stuffed Peppers Instructions:

Heat olive oil in large skillet over medium high heat. Sauté onions and peppers with salt and pepper until almost translucent. Add garlic and cook for one more minute. Add ground chicken and cook for another 5 minutes, stirring constantly. Don’t worry about getting it fully cooked yet–it will keep cooking through to the end. Stir in sriracha, Worcestershire, and spices.

Add water, quinoa, and kale, and bring to a boil. Reduce to simmer, cover, and cook for 10-15 minutes (see quinoa package cooking instructions for time length; if you have parmesan rinds available, add them during this step).

Meanwhile, preheat oven to 425ºF and prep whole bell peppers by carefully cutting off (and reserving) pepper tops. Remove seeds and pith. You may need to remove a small portion of the bottom of the pepper so it stands upright, being careful not to cut through into the shell of the pepper.

Stir stuffing till mixed evenly. Oil a medium size casserole dish and line with about 1-2 cups of the stuffing. Stuff peppers and place in stuffing bed in the casserole dish.  Place pepper tops back in casserole dish as well. If there’s any remaining stuffing, add it to the casserole dish around the peppers to help them stand up. Drizzle with olive oil. Bake uncovered 15-20 minutes, until golden brown on top. Meanwhile, prepare Avocado Sauce (below).

For serving, remove parmesan rinds, drizzle with Avocado Sauce, and top with freshly chopped cilantro leaves and freshly grated parmesan, if desired.

Avocado Sauce Ingredients:

  • 4 cloves fresh garlic, roughly chopped
  • 1 ripe avocado, pitted, peeled and roughly chopped
  • 2 Tbsp. tomato paste
  • pinch of sugar
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • juice of 1 lime
  • 1/4 c. olive oil
  • 1/4 c. water (or more to desired consistency)

Avocado Sauce Instructions:

Add all ingredients except olive oil and water into food processor (or high power blender) and blend till smooth. Slowly drizzle olive oil in till emulsified, then slowly pour water in until sauce reaches desired viscocity.

Note: This dish is great to make the night before and reheats very well. On the second day (if there is any leftover stuffing), use as taco filling and top with chopped fresh tomatoes, sour cream, avocado sauce and fresh chopped cilantro.

Journey Journal: Days 123-128

Day 123: Friday, May 3, 2013

Today was fun–surprise lunch with my aunt and uncle who are here for various friends’ and family’s graduations. Met up with Bryan at “China” for some beef and broccoli and egg rolls. It was nice to catch up. After work, we headed to a graduation party for our friend Josh who just finished a Masters in English. It was good to catch up with Josh, his girlfriend, other friends and former English professors.

Day 124: Saturday, May 4, 2013

Rainy day…and I mean RAINY! Omelets for breakfast, then a Starbucks and Lowe’s run. We kept lunch light. For dinner, we went over to our friend Carissa’s and made her some curry. It was quite possibly Bryan’s best curry yet! And he broiled some fresh broccoli and steamed some rice on the side. SO yummy! We will definitely have to do that again.

Day 125: Sunday, May 5, 2013

Happy 1st Anniversary to my brother and his wife! We had a good day of services at church and a special Cinco de Mayo dinner with our young adult group (or part of it)–homemade tacos with fresh cilantro and avocados, chips and salsa. I especially enjoyed the testimonies of some of our church family who are headed out on missions trips this summer. The one that particularly caught my attention was from Brooke. In the morning service, there was a baby dedication; during Brooke’s testimony, she talked about how she had been dedicated to the Lord on that very platform over 20 years before, and she talked about how the church had loved her and trained her and equipped her to go out. It was a beautiful testimony of God’s grace in His Body. After the evening service, Bryan and I had leftover tacos, and he taught me how to play a new card game.

Day 126: Monday, May 6, 2013

Hoops and Yoyo apparently know how I feel today–too much Monday, not enough coffee! After work, Bryan and I went for a walk and then went over to Carissa’s house again to hang out with her and her puppy Gideon. I love how the conversation always turns to the Gospel when she’s around! We chatted for an hour or so before heading home.

Day 127: Tuesday, May 7, 2013

After work and Goga, we made grilled salmon with pickled carrots and daikon, fresh cilantro, and homemade tartar sauce on an onion bun for dinner. For dessert, I mixed together some peaches, blackberries, and blueberries with fresh mint, a splash of balsamic vinegar, some agave nectar, and a dollop of coconut milk with cinnamon and nutmeg. Quite refreshing! 100% plant-based! And deliciously nutritious!

photo-12

Day 128: Wednesday, May 8, 2013

Work has been especially busy, but good things are happening–it’s exciting to watch God work on the frontlines of Gospel advance…and behind the scenes too! After work and Goga (which is officially changing its name to iVIVA), I cooked up some linguini noodles and melted in some leftover curry sauce, adding some extra spices and a tablespoon of peanut butter to give it a little more of a Thai taste. Then I topped it with some fresh cilantro. The side dish is sautéed green onions, orange pepper, carrots, and daikon root with some turmeric, Thai basil, and lime zest. It turned out pretty good! For dessert, I repeated last night’s fruit and coconut milk treat.

photo-11

Weekly Recipe Ideas and Meal Plan via PepperPlate.com

This week’s basket from Milk and Honey Organics included Braeburn Apples, D’Anjou Pears, Kiwifruit, Red Potatoes, Navel Oranges, Broccoli, Portabella Mushroom Halves, Parisi Farms’ Lettuce Mix and Butternut Squash, Bio-Way Farm’s Cilantro and Greens (Sensopai, Collards, or Kale), Hurricane Creek Farm’s Cucumbers, and Chef’s Greenhouse Radish Microgreens (picture taken via Instagram).

And here is the Meal Plan I created using PepperPlate.com (an amazing online recipe organizer and meal planner that populates a shopping list):

Image

Recipes from This Week’s Meal Plan:

And some extra recipes that might be fun:

Also, I am eager to attempt Homemade English Muffins from Simply Life’s Blog!

I hope you all have a restful and refreshing weekend full of delicious, healthful meals and some down time. The only thing I have planned is a walk with a friend, coffee (and maybe dinner) with another friend, and church on Sunday. I love low-key weekends!

What’s on YOUR menu this week?!

Recipe: Citrus Chicken with Roasted Peaches

Citrus Chicken with Roasted Peaches, served with Mixed Greens Salad topped with Goat Cheese, Walnuts, and Sliced Plums

Recipe: Citrus Chicken with Roasted Peaches

by Melissa McKinnon

Ingredients:

  • 1/3 cup orange marmalade
  • 1/3 cup orange juice
  • 4 teaspoons raspberry blush balsamic vinegar (or any sweeter vinegar)
  • 1 teaspoon chipotle powder
  • 2 teaspoons organic olive oil
  • 1 teaspoon chopped fresh cilantro plus sprigs for garnish
  • 2-4 large peaches, halved and pitted
  • 1 small whole organic chicken, separated (2 wings, 2 legs, 2 boneless breasts, 2 thighs; or you could use boneless, skinless chicken breast)
Instructions:
Preheat oven to 350F. Whisk together all ingredients (except peaches and chicken). Place chicken and peaches on baking stone (or oiled baking pan) and brush with citrus dressing. Bake for 20-30 minutes (or until chicken is white throughout but still moist); you may need to flip the chicken and peaches half way through baking.
Note: If you have leftover roasted peaches, they would go perfectly with a scoop of vanilla ice cream!

 

Recipe: Lissa’s Ceviche

Over the July 4th weekend, I got to spend some time with my future sister-in-law Lissa! She was born in Guatemala, raised in NYC, and lives in L.A. now! She’s a great girl, who loves the Lord, and enjoys everything from fashion to cooking to photography. Oh, yes, and she loves my brother. 🙂 She showed me how to make Ceviche while she was at our house that weekend! I think I could eat it every day!

My future sis-in-law Lissa and my brother Jordan

If you’re not familiar with Ceviche, it’s amazing! In my experience, it’s kind of like salsa, but with more coarsely chopped, raw vegetables in a lime and cilantro dressing. Here’s Lissa recipe:

Ceviche de Camaron (Shrimp Ceviche Cocktail):

“The dish basically consists of combining seafood cooked or not fully cooked with fresh vegetables and lime juice. The lime juice works as a cooking agent and helps finish cooking the shrimp.

  • 1/2 cup chopped onion
  • 1 pound medium shrimp
  • 1.5 pound of tomatoes
  • 1/3 cup chopped fresh cilantro
  • 3/4 cup fresh lime juice
  • 1/4 teaspoon salt

——–

“Additional ingredients one could add:

  • 1 cup chopped peeled cucumber
  • 1 cup chopped sweet bell peppers
  • 4 tablespoons of Worchester sauce – gives it a nice kick. Or hot sauce for more of a kick 🙂
  • Adding fish, scallops, crab — results in a richer taste.

“**Ceviche, tastes well on its own or can be paired with various dishes. It tastes very good when paired with a well marinated steak or chicken, beans, rice and or guacamole — as the juices from the steak and from the other side dishes secrete and blend with the ceviche, a nice rich and unique flavor result from the mix. Yum yum yum.” ~Lissa

Here’s a recent sample I made with avocado but without shrimp, served with Quesadillas and Greek Yogurt:

What to Do with Leftover Black Beans…

Earlier this week, I posted my friend Gina’s recipe for Black Beans. This made a couple meals of beans and rice for us and we still had a good bit of leftovers. I needed to make my bread. Sourdough starter has to be fed on a regular basis; I like to make bread once a week or every other week. And we normally use 1/3 of the dough to make pizza!

I already had the beans and didn’t feel like making tomato sauce. I also had a half a jar of Publix Greenwise Organic Salsa (with no chips to go with them) and a half a block of queso cheese. Another blessing was our neighbor gave us some freshly milled hard white flour and hard red flour. It’s so cool; you can see the wheat germ in it and everything! (I secretly have a desire to mill my own flour someday, but I’m waiting to splurge on the equipment.)

So, I made some whole wheat sourdough pizza crust, topped it with the prepared black beans, salsa and queso before baking. Then I sprinkled fresh organic parsley and cilantro on when it came out of the oven. It was fantastic!

Recipe: Carnitas with Black Beans and Cilantro Lime Rice

Thank you to my friend Gina for providing these delicious recipes! Gina and I met at church and quickly became friends when we realized we were both on a journey towards healthy living. She’s also the friend I call when I have any kind of gardening question! We spent Sunday afternoon at their house after church a few months ago, and this is the meal she served. It was so yummy that I asked her to share it for the blog.

It’s a cold, rainy day here, and Bryan sleeps during the day since he’s on 3rd shift, so it’s quiet too. I wanted some comfort food, so I made the black beans for dinner. They’re simmering on the stove as I write this. They smell so good!

I only used 1 c. of dried beans (which is about 1/4 lb.). I did the fast soak method (see below) and they turned into 2.5 c. So, I basically used 1/4 of the recipe below. Also, I reduced the oil to about 1-2 Tbsp. Gina and her husband Chad created this recipe by experimenting until they matched the flavors of a dish she remembered from years ago.

Carnitas:  http://homesicktexan.blogspot.com/2008/07/carnitas-houston-style.html

Rice:  http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
Gina says, “For the rice, I do not use the lime zest.  It was just a little too much…lime.”

Gina’s Black Beans:

  1. “Start with 1 lb. dry black beans. Wash them, cover with 5 cups of water and then soak overnight OR bring to a boil, boil for 2 minutes, cover and let stand (without heat) for 1 hour. I did the “fast” method because I never think about it the night before.
  2. “Drain and rinse the beans and put them back into the pot. Add fresh water to 2 inches above the beans. Salt the water and bring it to a boil. Reduce heat and simmer until tender, anywhere from 40 minutes to an hour.
  3. “In a saute pan, heat 1 cup olive oil. Add 2 finely chopped onions, 12 finely chopped cloves garlic (yes, I said twelve), salt, pepper, 2 bay leaves, 2 teaspoons smoked paprika (not regular paprika, SMOKED), and some cumin. Saute for a few minutes and then cook it for about 10 minutes, stirring occasionally.
  4. “Drain 1-2 cups of beans (I started with 1 and it wasn’t enough, so I added more…) and add to the onion mixture. Mash the entire mixture thoroughly, so it’s like a paste. (I use a fork.)  Stir in 2-3 Tbsp. sugar and 1 tsp. dry oregano.
  5. “Add the onion mixture to the bean pot. Cover and simmer for an hour or more if it seems like they aren’t done.
  6. “Add 4 tsp. dry oregano and cook uncovered until the sauce thickens.”

¡Buen provecho y disfrutar del viaje! ~Melissa