Tag Archives: Sweet peppers

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion

10 Oct

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion-001

This was fantastic!  I love using bratwurst in my pasta dishes in place of ground beef.  It bursts with flavor and adds sweetness.

Ingredients:

  • 1 large spaghetti squash
  • 4 to 5 bratwurst, casings removed
  • 2 bell peppers, your choice of colors, diced
  • 1/2 red onion, diced
  • 3 cloves minced garlic
  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp each salt and black pepper
  • 1 cup shredded Parmesan

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Reduce oven temperature to 350 degrees.

While squash bakes, cook and crumble bratwurst in a skillet over medium heat.  Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.

Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through.  Remove from heat and drain excess liquid.  Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish.  Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion b

Recipe and photo by me MyLittleFoodSpot.com

Trevor’s Baked Pasta with Summer Veggies

13 Jul

baked_penne[1]

Ingredients:

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 bell peppers, sliced
  • 2 zucchini, sliced
  • 2 T olive oil
  • 1 lb. penne pasta
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Parmesan plus an additional 1/2 cup
  • pinch of nutmeg
  • 3 Tomatoes, chopped
  • 1 tsp. dried oregano
  • 1/2 lb. mozzarella, cubed
  • salt and pepper to taste

1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and zucchini in a large bowl with olive oil, salt and pepper to taste.  Place vegetables on a baking sheet and bake for 10 minutes or until slightly singed.

4. Mix ricotta, 1/2 c. Parmesan and nutmeg together in a large bowl.  Gently fold in cooked pasta, veggies, tomatoes, oregano and cubed mozzarella.  Pour into greased baking dish.

5. Sprinkle top with remaining parmesan.  Bake uncovered until slightly brown and bubbling (about 20 minutes).  Serve immediately.

Recipe and photo from Parenting magazine

Spicy Chicken Rice Bowl

14 Feb

If you want this dish hotter, add more red curry paste.

Ingredients

  • 1 1/2  cups  uncooked long-grain rice
  • 2  tablespoons  butter
  • 1  tablespoon  all-purpose flour
  • 1 1/4  cups  chicken broth
  • 1/2  cup  milk
  • 1/2  cup  light coconut milk
  • 3  tablespoons red curry paste
  • 2  tablespoons  fresh lime juice
  • 2  teaspoons  grated fresh ginger
  • 1/2  teaspoon  salt
  • 1  savory baked chicken (about three cups, shredded)
  • 1 1/2  cups  fresh steamed green beans, cut into 1-inch pieces
  • 1/2  red bell pepper, cut into thin strips
  • 1/4  cup  chopped fresh cilantro
  • Lime wedges

Preparation

1. Prepare rice according to package directions.

2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.

Yields 6 servings

1-2-3 Jambalaya

5 Feb

Ingredients

  • 1  large onion, diced
  • 1  large green bell pepper, diced
  • 1  pound  smoked sausage, cut into 1/4-inch slices
  • 1  tablespoon  olive oil
  • 4  cups  chopped cooked chicken
  • 3  cups  uncooked long-grain rice
  • 2  (10 1/2-ounce) cans French onion soup, undiluted
  • 1  (14 1/2-ounce) can chicken broth
  • 1  (14 1/2-ounce) can beef broth
  • 2  to 3 teaspoons Creole or Cajun seasoning
  • 2  to 3 teaspoons hot sauce
  • Garnish: fresh cilantro sprigs

Preparation

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Chicken Cacciatore

20 Aug

231738[1]

Ingredients: 

  • 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
  • 1 3/4 teaspoons table salt
  • 3/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1/2 cup dry red wine
  • 1 (28-oz) can whole tomatoes in juice
  • 1/2 cup chicken stock or reduced-sodium chicken broth

Pat chicken dry and sprinkle on all sides with 1 1/4 teaspoons salt and pepper. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken to a plate.

Reduce heat to moderate and add onion, bell pepper, and garlic to skillet. Cook, stirring occasionally and scraping up any brown bits, until onion and garlic are golden, 8 to 10 minutes. Add wine and simmer, scraping up brown bits, until liquid is reduced by half, 1 to 2 minutes. Add tomatoes with their juice and simmer, breaking up tomatoes with a wooden spoon, 5 minutes. Add chicken stock and nestle chicken pieces in sauce.

Simmer, loosely covered with foil, until chicken is cooked through, 35 to 45 minutes. Season with remaining 1/2 teaspoon salt. For a thicker sauce, transfer cooked chicken to a platter and keep warm, covered, then boil sauce until it reaches desired consistency.

Accompaniment: cooked white rice or buttered noodles

Bangkok Street Vendor Noodles

11 Jul

bangkok_street_vendor_noodles[1]

Ingredients:

  • 1 lb. flank steak, sliced into thin strips
  • 1 tsp. cornstarch dissolved in 3 T. soy sauce
  • 1 package kluski noodles, leftover or freshly cooked
  • 1/2 to 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1 medium sized bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 T. sweet red chili sauce
  • 1/2 cup fresh or equivalent dried basil
  • 2 cups bean sprouts
  • 2-3 T. oil for frying
  • dry sherry or cooking wine, as needed

STIR FRY SAUCE:

  • 5 T. oyster sauce
  • 2 T. soy sauce
  • 2 tsp. cornstarch dissolved in 1/2 cup water

Preparation:

1. In a bowl, combine steak pieces with cornstarch/soy sauce mixture. Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

2. Place oil in a wok over medium to high heat. When hot, add garlic, ginger, chili sauce, mushrooms, and steak (along with its soy sauce marinade). Stir fry for several minutes, or until steak is cooked. If wok becomes too dry, add a little cooking wine, sherry, chicken broth, or water 1 Tbsp. at a time in order to keep the ingredients frying nicely.

3. Add broccoli and bell pepper and continue to stir-fry another minute. Again, add a little moisture to the wok if it becomes too dry.

4. Add stir-fry sauce, then noodles. Gently stir-fry, turning noodles as you go with two large wooden spoons. Continue until all ingredients are well blended and sauce is evenly distributed. Finally add the bean sprouts (they should retain their crispness, so merely mix them in and turn off the heat).

5. Now do a taste test for salt. If not salty enough, add a little more oyster sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.

6. Portion out directly from the wok while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.