I have so much food, some of which I can’t freeze. I truly am unable to STOP cooking!
Yesterday I made chicken stock to add to my pink bean and pork loin “stew” and decided to add the chicken meat from that stock to the stew. Just follow my Black Beans recipe. So there’s that.
I also made a salmon salad with savoy cabbage and a dressing for that salad seasoned with olives and jalapenos.
And to continue to replenish my cells while my knee heals, plenty of blanched kale for green smoothies and savory sauteed kale
in addition to the bounty of seasonal fruits that I just cannot pass up!
Here’s the recipe for the salmon and cabbage salad.
Salmon and Cabbage Salad with Olive & Jalapeno Dressing
1 can Bumble Bee Pink Salmon, drained (or fresh salmon, cooked)
1 C savoy cabbage, rinsed and dried
3 boiled egg whites (or whole egg)
1/2 C Greek yogurt, plain
1/4 C mayonnaise
1/4 C horseradish sauce
8-10 green olives
1/4 C red onion
1 whole, fresh jalapenos
2 T balsamic vinegar
Process: in a large bowl, add the salmon, cabbage and eggs; process on “pulse” the dressing ingredients until minced (or creamy, if that is your preference); add the dressing to the salmon and combine.
Crunchy and fresh-tasting! Serve with romaine lettuce and tomatoes sprinkled with dried basil. Mmmmm, fresh!
Over-Stuffed Sweet Peppers
I take full advantage of the summer bounty of offerings this amazing universe has to offer and cooking with seasonal fruits and vegetables is always the flavorful way to go.
Cooking in season offers the best ever flavors as the vegetable and fruit is picked and eaten according to Mother Nature’s plan and not when I may want it. I think this idea works best as it encourages my creativity to do well with what is offered me.
These sweet beauties were the sale of the week at Whole Foods so I immediately got a craving for stuffed peppers. Yes, that’s all it takes – a stroll through the produce department of a nice, clean supermarket and a sale or coupon — gets my juices flowing.
But stuffed with what? I wanted to steer away from pasta and cheese, since I’ve done that already and really, sweet peppers can be stuffed with whatever your imagination can conjure up.
Remembering a taco salad recipe that came across my computer recently, I decided to use some of those ingredients keeping the flavorful punch that has been my trademark. I decided however, not to use the traditional Mexican flavors.
The list of ingredients is long here and I say, if you can substitute any ingredient you like better, go for it. I made three different sets of concoctions then layered them inside the peppers and roasted them in the oven for about 25 minutes.
Over-Stuffed Sweet Peppers
3 large sweet peppers
1 chorizo link removed from casing
2 T olive oil
1 large onion, chopped
6 garlic cloves, minced
4 C fresh spinach
1/4 C pasta sauce (optional)
1/4 C of each: jalapenos (I used pickled), olives, tomato
3/4 pound of ground beef – grass-fed or antibiotic and hormone free
3/4 C black or pink beans, rinsed
1/2 C mozzarella cheese, shredded
1/2 C plain Greek yogurt
2 T mayonnaise
1 t horseradish sauce
Three Different Processes
1. Pulsing the spicy vegetables – add the jalapenos, olives and cut up tomato to a food processor and pulse about 3 times then set aside.
2. Cooking the beef – cook the chorizo in a large pot in olive oil with the onions, remaining bits of sweet pepper after hollowing out, and garlic for about 12-15 minutes until lightly browned; add the spinach and pasta sauce and cook for another 4 minutes; remove from pot then add ground beef to the pot with a dash of salt and cook until almost done. Once this mixture is cooled a bit, add the chorizo sauté, the pulsed spicy vegetables and the beans and stir to combine.
3. Making the yogurt sauce – combine the yogurt, mayonnaise and horseradish sauce and mix well.
Assembling the Peppers
Add a layer of the beef mixture to the hollowed-out pepper then add a layer of yogurt and cheese; add another layer of beef mixture and top with cheese; roast in 350F oven for about 25 minutes.
Please note that I began roasting at a high temperature of 400F which caused the browning of the cheese too soon. The result should be a browned top and a softened pepper.