Deconstructed Stuffed Peppers Skillet

 

Article

PREP:10minutes mins

COOK:20minutes mins

TOTAL: 30minutes mins

YIELD: 6 people

This one-pan dish features the flavors of stuffed peppers without any of the fuss! My deconstructed stuffed peppers skillet is an easy 30-min meal that's also Keto & Whole30 friendly!

• ▢2 tbsp olive oil, extra virgin
• ▢2 lb ground beef, or ground chicken or ground turkey
• ▢½ onion, chopped
• ▢2 peppers (any color), chopped into 1 inch pieces
• ▢2 garlic cloves, minced
• ▢16 oz cauliflower rice, frozen has the best texture
• ▢½ tsp black pepper
• ▢2 tsp Italian seasoning
• ▢red pepper flakes, to taste
• ▢1 tsp sea salt
• ▢1 24 oz jar marinara sauce, I like Rao's Homemade brand
• ▢1 tbsp coconut aminos, optional – gives it a bit of sweetness
• 
  
• ▢2 tbsp nutritional yeast , optional – gives it a cheesy flavor. Feel free to sub parmesan if you tolerate dairy.
• ▢1 cup shredded cheese, optional

• Heat 1 tbsp olive oil over medium heat.
• Add ground beef and cook 5-7 minutes until browned and cooked through. Remove from pan using a slotted spoon, and set aside.
• Add another tbsp of olive oil to the hot pan and add peppers, onions, and garlic. Saute until they begin to become translucent.
• Add in the riced cauliflower along with the salt, pepper, Italian seasoning, red pepper flakes, and nutritional yeast or parmesan.
• Sautee until the rice begins to soften, then add the ground meat back into the pan.
• Add the jar of marinara sauce, stir to combine, and simmer for 10-15 minutes, stirring occasionally.
• If adding cheese on top, sprinkle parmesan cheese & shredded cheese on top and cover for 5 minutes to let it melt over low heat.
• Serve this unstuffed pepper skillet with fresh basil or parsley on top. Enjoy!

Arroz Con Pollo

 

Article

YIELDS:6 serving(s)

PREP TIME: 20 mins

TOTAL TIME:1 hr 20 mins

CAL/SERV:596Ingredients

• 3 lb. bone-in, skin-on chicken thighs and drumsticks
• Kosher salt
• Freshly ground black pepper
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 3 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 2 Tbsp. tomato paste
• 1 c. long-grain rice
• 1 1/4 c. low-sodium chicken broth
• 1 (14-oz.) can diced tomatoes
• 1 bay leaf

Directions

1. Pat chicken dry with paper towels, then season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken. 
2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, 5 minutes per side. Remove skillet and reserve on a plate. 
3. To same skillet over medium heat, add onion and pepper. Cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then stir in tomato paste. 
4. Add rice and cook until well coated and toasted, 3 minutes. Pour in chicken broth and diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, until chicken is cooked through and rice is tender, 30 minutes. Stir occasionally to make sure rice is not sticking to bottom of pan. Add more water or broth as necessary. 

Marcella Hazan’s Bolognese

 Salad -https://youtu.be/FCSFy2vlgbc?si=xtuModOPLYKJwaba

See below for salad ingredients

Article

• Yield: 4 – 6 People (Yields 1 Generous Quart Of Sauce) 
• Prep: 30 minutes
• Cook: 3 hours, 45 minutes
• Total: 4 hours, 15 minutes

This classic bolognese is a light adaptation of Marcella Hazan's bolognese from the famous cookbook, Essentials of Classic Italian Cooking. My version stays true to the original, but offers more detail, simplified ingredient quantities, and is slightly more tomato-forward in flavor. While the sauce is straight-forward to make, it does require at least 3 hours of simmer time, so it is a dish best planned ahead. See note section for detailed make-ahead and reheating instructions.

Equipment

• 5.5 Quart Dutch Oven

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup (160g) small dice yellow onion about ½ medium yellow onion
• kosher salt to taste
• 1 cup (120g) small dice celery about 2 large celery stalks
• 1 cup (140g) small dice carrot about 2 medium carrots
• 3 large garlic cloves finely chopped
• ¼ teaspoon dried red pepper flakes optional
• 1 lb (16 oz) ground beef preferably 80% lean/20% fat (min. 15% fat)
• freshly ground black pepper to taste
• 1 cup (240 mL) whole milk
• 1 cup (240 mL) dry white wine Pinot Grigio or Sauvignon Blanc
• 1 (28-ounce) can whole or crushed Italian plum tomatoes in their juices (see recipe notes) *if using whole, cut the tomatoes into smaller pieces with kitchen shears
• 2-3 parmigiano-reggiano rinds

Instructions 

1. Heat a large (roughly 5-Quart) heavy-bottomed Dutch oven or pot over medium-low heat. 
2. Add the olive oil and butter. Once the butter has melted, add the diced onions and ½ teaspoon Diamond Crystal kosher salt (note: if using a different brand of cooking salt, reduce quantity by at least half). 
3. Sauté the onions, stirring often, until softened and nearly translucent, about 5 to 7 minutes. 
4. Add the celery, carrots, and another pinch of salt. Cook for 2 to 3 minutes, stirring often. 
5. Add the garlic and red pepper flakes, if using, and cook until fragrant, stirring constantly, about 1 minute or so.
6. Add the ground beef, a generous pinch of kosher salt, and freshly ground black pepper. Cook over medium heat, breaking up the meat with a fork as needed, until nearly cooked through and no longer raw, about 3 to 5 minutes. 
7. Add the milk and simmer over low heat, stirring frequently, until the milk has mostly cooked out, about 5 to 7 minutes. 
8. Add the white wine and simmer until evaporated, about 3 to 5 minutes. 
9. Add the canned tomatoes and parmesan rinds and stir mixture to combine. 
10. Bring to a slow boil, then reduce heat immediately to a very, very low simmer (*only a few and small bubbles on the surface of the sauce).
11. Simmer the sauce, uncovered, for at least 3 to 4 hours, stirring every so often. Add a splash of water as needed throughout the simmer time. 
12. Season to taste with salt and pepper, and remove and discard the parmesan rinds.

Cooking Note: 

• As Marcella explains, the simmer time can be broken up into various stages throughout the same day if needed. Simply remove the sauce from the heat, cover with a lid, and resume simmering later. Once you have prepared the sauce base, you can also transfer it to a slow cooker or Instant pot (set to low 'slow cook' mode) for an easy, hands-off simmer option.

For Serving: 

• Toss with boiled cooked pasta – ideally finishing the al dente pasta in the warm sauce – until well-coated. Serve with freshly grated parmigiano-reggiano cheese on the side.

Make-Ahead & Cooking Tips: 

• If you prefer some chunks of tomatoes, use whole Italian plum tomatoes (cut them into smaller pieces with kitchen shears before using). If you prefer a smoother texture, use crushed Italian plum tomatoes. 
• As Marcella explains, the total simmer time can be broken into various stages throughout the same day if needed. Simply remove the sauce from the heat, cover with a lid, and resume simmering later. Once you have prepared the sauce base, you can also transfer it to a slow cooker or Instant pot (set to low ‘slow cook’ mode) for an easy, hands-off simmer option.
• This sauce can be made ahead and stored in a covered container in the fridge for up to 5 days or frozen for up to 3 months. The sauce will thicken considerably once chilled. To reheat, gradually bring to very slow simmer on the stovetop. It will thin as it warms, but you’ll most likely need to stir in a generous splash or two of water as needed. Season with salt and pepper before serving.

Salad

• 1/2 Cucumber - quarter cut slices
• 4-6 small Fresh tomatoes
• Romain bunch
• 1 red bell pepper- julliened
• few slices of red onions
• 1/2 cup sliced peperonicinis
• 1/2 cup olives- casamatrano/black olive
• 3tablespoons of red wine vinegar
• 1/4 cup olive oil
• salt/pepper
• parmaeaan