Wednesday, July 7, 2010

Dinner Flair

If you know me, you know that I love to cook and bake. I just never do it. When it was just me and Ben, I hated making all of the food to then have to eat it for five meals or throw it away. Now, with Nolan it's hard to find the time to make anything other than cereal, a sandwich or frozen waffles.

But tonight I did find some time to make dinner. It was really good. I would not say I'm a huge fan of stuffed peppers....really stuffed anything. The only thing I like stuffed at dinner is my tummy after a yummy meal.

Tonight we had stuffed bell peppers and Black Beans and Coconut Lime Rice (from the May 2010 Southern Living):

Stuffed Bell Peppers
4 Bell Peppers, sliced in half with seeds and white removed
1 lb. ground turkey
1 box Zatarain's rice
1 can rotel tomatoes, drained
Shredded cheddar cheese
Boil peppers for about 9 minutes and then cool in ice water. Pat dry.
Brown turkey in skillet
Cook rice according to directions.
Mix cooked turkey, rice (I only used 1/2 of the cooked rice), and tomatoes and stuff into peppers. Top with cheddar cheese.
Bake in 350 degree oven for 10 minutes or until cheese is melted.
Black Beans and Coconut Lime Rice (recipe courtesy of Marian Cairns in the May 2010 Southern Living)
1 cup sweetened flaked coconut
1.5 cups chicken broth
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. butter, divided
1.25 cups basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15 oz.) cans black beans, drained and rinsed
2 tsp. chili powder
1 tsp. ground cumin
1 lime
2 green onions, thinly sliced
.5 cups chopped fresh cilantro
Preheat oven to 350. Bake coconut on single layer on baking sheet for 8 to 10 minutes
Bring broth, next 2 ingredients, 2 Tbsp. butter and 1 cup water to boil in 2 qt saucepan. Stir in rice. Cover, reduce heat to low, and cook 15 to 20 minutes until rice is tender
Melt 1 Tbsp. butter in medium saucepan; add onion and pepper and saute for 5 minutes. Stir in black beans, chili powder, cumin and 3/4 cup water. Cook over medium heat for 15 minutes.
Grate zest from lime and squeeze lime juice into bowl.
Fluff rice and fold in lime zest and juice, coconut, green onions and cilantro into hot cooked rice.
Serve bean mixture over rice.
(The recipe suggested topping with lime wedges or mango or sour cream. It was fine without the toppings).
*The plate may look a little dirty. This was my second helping.

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