pizza

 tonight’s deep dish pizza

mushrooms, hot Italian sausage, beef, garlic onion, American cheese, parmesan, Romano.

pizza

 tonight’s deep dish pizza

mushrooms, hot Italian sausage, beef, garlic onion, American cheese, parmesan, Romano.

meatloaf pepper poppers

  Stuffed mini peppers.

There is many directions this recipe could have gone. With the mini peppers, instead of large green peppers, some kind small bite meal was in order.

Since I had some ground beef, sort of a meatloaf stuffing came to mind.

About 1/2 an onion finely chopped, hmmm.. a bit of fat, a slice of bacon would be good for juicy flavor as the pepper would encase the beef while cooking… bread crumbs… no.. due to the size of the peppers, finely  chop the bacon onion and a bit of garlic, processed in the mini chopper.

 

Ok …now I should season the meat due to the small size that each meatloaf inside the pepper would be.

Also cheese come to mind specifically some American cheese that I have , perhaps not though, I didn’t want them too gooey… now I’m thinking of sort of a chilies rellenos  style.. I could blister, skin and stuff the peppers with cheese and meat mixture and coat and fry them… maybe another day. I want to stick with the mini meatloaf theme.

Back to the seasonings, a shard of cinnamon, whole allspice, peppercorns, clove,(grind or smash them to powder) hot red pepper flakes,

celery cumin, and caraway seed.

add to the beef with the onion mixture and refrigerate while processing the peppers.

With a sharp small paring knife slice off the top and gently cut out the ribs and seeds.

 

 

(looks like the planet killer from star trek… maybe not)

Now I have to have a oven proof container to hold the minis… Details…details…

The rectangular blue corning ware one will do…

In goes the meat mix, I used the stem end of a spoon as a shovel to fit into the pepper to avoid air pockets when filling with the meat. I thought of a bread crumb topping…

 

 

 

about 350 – 375 degrees for about 20-25 minutes.

I let them cool to room temp for tasting.

Not bad, the amount of spices need to be increased.

The peppers are still crunchy and held the juices of the meat within.

Even better after refrigerated as in a regular meat loaf…

BUT WAIT…

a sauce ? Over the top of them?  could they be possibly be cooked in a tomato based sauce ? Would they hold together?

for now not!

tortilla dinner

Thanks to the girls for cooking dinner for fajitas.

   

We (Renee and I) were outside working on the cars/trucks.

My palette

   

Chicken and beef fajitas with fresh guacamole.

The feast preceding Canasta, we (either Renee/Justine and I) vs.  Kaila and Diane , won 2 of 3 games !!!!!!   YEA!

tomato, beef and red peppers, over noodles

Instead of stir fry, this meal cooks easy under a broiler

you could substitute rice or rice noodles.

preheat broiler

• lay strips of marinated beef strips on a small broiler pan lined with aluminum foil.
• Top with with fresh sliced tomatoes wedges, diced or sliced red bell pepper and mushrooms.
• Place under broiler close to the heat as possible.
• Roll out previously mixed refrigerated noodle dough, through a pasta machine, then the noodle attachment  and boil noodles while beef cooks
• Rotate broiler pan as necessary.
• Plate up the noodles, top with a few herbs, parsley, etc and top with the cooked beef mixture, of course with any juices. The marinade and herbs accounts for the seasonings, omit any salt and pepper.
• Let the plate set a few minutes to blend the flavors while you do a small clean up.

The marinade I used was a bottled preparation from Trader Joes. I had tasted this before, checked the ingredients and found out it closely resembles a fresh oriental marinade that I usually make from scratch.

If you don’t mind making pasta dough and having the beef prepared and marinated beforehand, this meal is relatively fast to make.

marinade:

Soyaki

Soy Sauce,sugar,crushed garlic,sesame seeds,soybean oil,ginger puree,white vinegar,soy powder,sesame oil,garlic granules,minced onion,onion powder,ginger powder.

shopping

All priced USD, Coventry Rhode Island , USA

shopping prices, warehouse club, coventry rhode island USA 06/25/2011

all prices USD

Bacon 4lbs @ $12.99—- $3.24/lb

cantaloupe 1 @ $2.69ea

cauliflower 1 @ $3.59/head

nectarines 4 lbs @ $7.99— $1.99/lb

strawberries 3lbs @ $4.99 —- $1.66/lb

center cut pork chops $2.79/ lb

chicken breast (Purdue) 6lbs. @$8.30— $2.79/lb

Stuffed Meat Loaf Kibby bil Sanieh

baking bread+being a meat lover;how to combine both?(in one recipe) basically wheat and spiced meat, Stuffed Meat Loaf,Kibby bil Sanieh….

Stuffed Meat Loaf

Kibby bil Sanieh

adapted from betty Crocker’s International Cookbook

made from ingredients on hand

made smaller than original recipe

page 166

1/4 lb bulgar wheat,4 oz.

1/2 lb ground beef,8 oz.

onion, chopped

salt , pepper

chilled rendered bacon fat

Stuffing:

1 link italian sausage

onionchopped

pine nuts,about a tablespoon or so

dash of ground cinnamon and ground nutmeg

cover the bulgar with cold water for 10 minutes empty bulgar into a strainer lined with a dish towel wrap and squeeze out the water. Mix ground beef, chopped onion, salt and pepper add bulgar, knead until well mixed.

prepare the stuffing,

uncase the sausage link and saute with onion, pine nuts and seasonings.

In a small oven proof dish press in half of the beef mixture, then the filling and then the remaining beef mixture.

Spread out a teaspoon or so of bacon fat on top.

Cook at 350 degrees, about 30 minutes, (a small ovenproof dish can fit into a toaster oven).

let it cool and set up about 5-10 minutes.

serves 3-4 or 1 hungry person over several hours.

no idea on beverage paring, could be eaten with salad greens etc.

perhaps ………

beefSTEW

a nice fall day beef stew that Diane made

Chili Bean Morroco Style Beef Stew

Chili Bean Morroco Style Beef Stew
cooked on a grill with a charcoal starter

It was hot and humid tonight so…..
place a grate over a charcoal starter with white-hot coals
and flame brown seasoned rubbed beef cubes, cut big enough so they
won’t fall through a grill grate, about 2 minutes. do in batches if necessary.
place in a pan with olive oil, butter, sliced garlic, sliced onions.
and seasoning to taste, cumin, ground cloves, allspice etc.
return pan over the charcoal starter and saute the contents.
depending how you can set up your charcoal starter
in your BBQ grille do so carefully, the pan will be balanced on top
of the charcoal starter, acting like a burner, with a grate between the pan
and the top of the charcoal starter. Add your choice of tomatoes, with liquid
(1 can stewed tomatoes).heat through, add some kidney beans and heat through
10 or 15 minutes. Adjust the seasonings to taste (added more) and hot sauce.
heat through about 10 minutes more and taste to check seasonings.

Tomato Beef with Red Peppers and Brocoli

One of my favorite recipes modified from “Tomato Beef and Green Peppers” from Chinese Cookery by Rose Chen and Michele Morris