Quick Bell Pepper Pickles

Looking for a quick and colourful condiment? Here ya go!

Ingredients:

2 medium bell peppers, sliced

1 medium onion, thinly sliced

1 tbsp pickling salt

1 1/2 cups vinegar

3/4 cup sugar

3 garlic buds, crushed

1 1/2 tsps mustard seeds

1/4 tsp celery seeds

1/8 tsp ground turmeric

8 black peppercorns

1/4 tsp red pepper flakes

1 tbsp water 

Mix the sliced bell peppers and onions with pickling salt in a bowl. Cover and refrigerate 2 hours, then rinse in a colander and drain. Combine the remaining ingredients in a pot and bring to a boil then simmer for a couple of minutes to dissolve the sugar. Add the peppers and onions to the pot and bring back to a simmer for 1 minute. Remove from heat. Using tongs, place pickles in a sterilized jar then pour in the brine leaving 1/2" head space. Cap and leave on the counter for 2 hours.  Once the jars have cooled on the counter they should be refrigerated. And ready to eat after being chilled. Makes just less than 1 quart, depending on the size of your peppers.

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Rigatoni Shrimp Florentine

This delicious shrimp florentine pasta doesn't use heavy cream so it's a much lighter version of the classic dish.

Ingredients:

8 oz rigatoni pasta

1 tbsp olive oil

1 tbsp butter

12 oz shrimp

2 tbsps finely diced onion

1 tsp dry basil

2 tsps dry parsley

2.5 oz chicken broth

1 cup tomato sauce

4.5 oz baby spinach leaves

1 cup 10% cream

1/3 cup parmesan cheese

salt and pepper to taste

2 tsps cornstarch

2 tsps water

Cook the rigatoni to al dente then drain. While the pasta cooks heat olive oil and butter to medium heat in a large skillet and cook the onion for 2 minutes. Then add the shrimp, basil and parsley cooking 2-3 minutes, flipping shrimp halfway through. Add the broth and spinach and cook 2 minutes before adding the tomato sauce and cream. Whisk the cornstarch and water together then whisk into the pan and cook 2-3 minutes to slightly thicken. Finally add the pasta to the skillet, toss to coat with sauce and add the parmesan, salt and pepper. Heat through 3-4 minutes. Serves 2-3

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Guinness Cottage Pie

Looking to use up that last Guinness from St Patrick's Day? This tender beef stew topped with buttery mashed potatoes is the way to go.

Ingredients:

 1 1/2 lbs (680 g) blade roast, cut in 1" cubes

2 tbsps flour

3 tbsps vegetable oil, divided

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

2 tsps cornstarch

2 tsps water

2 large potatoes (about 1 1/2 lbs)

2/3 cup milk

2 tbsps butter

salt and olive oil 

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp oil to the pan then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet along with 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a bowl, then cover with a lid or foil and place in a 350°F oven for 1 1/2 - 2 hours. After the 1st hour see if more liquid is needed. If so, add the remainder of the Guinness. If not, sit and have a sip. Return the pot to the oven for another 1/2 - 1 hour. Remove from the oven. Whisk 2 tsps cornstarch with 2 tsps water then whisk into the pot and boil for 1 minute. Add salt and pepper to taste. Remove the bay leaves. Oil a 1.8L (6 cup) baking dish (especially around the top) and spoon the stew in. Bring the potatoes to a boil then simmer 15 minutes or until tender. Drain and return to the burner that has been turned off for 30 seconds. Add butter and mash then add the milk and salt. Spoon and spread over the beef mixture and run a fork over the top. This will create little golden bits when baked. Drizzle a little olive oil on top if you like. Now back in the oven for 25-30 minutes. As you can see it's best to sit the dish on a baking sheet to catch any drips while baking. Broil 2-4 minutes if you want the top to be more golden, then let it sit for 5 minutes before digging in! 

Serves 4-6

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Savory Beef Chop Suey

This flavourful meal checks all the boxes: one pot, healthy, quick and easy ... and delicious! It's the perfect weeknight dinner!

Ingredients:

2 cups thinly sliced cabbage

2 celery stalks, thinly sliced

2 small onions, thinly sliced

1 small carrot, shredded

2 tsps minced garlic 

2 cups bean sprouts

1 lb medium ground beef

salt and pepper to taste

2 tsps minced ginger

1 cup beef broth

1/4 cup soy sauce

2 tbsps cornstarch

sliced green onion to garnish 

In a wok or large skillet brown the beef for about 5 minutes or until no pink remains. Add cabbage, celery, onion, carrot and garlic, cover and cook on medium heat 5 minutes. Then add the bean sprouts, salt, pepper and ginger. Mix the broth, soy sauce and cornstarch together. Make a well in the center of the wok and add the broth mixture. Stir 30 seconds to 1 minute in the center then stir all together with the meat and veggies and heat 2-3 minutes. Plate and garnish with green onion slices. Serves 4

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Protein Banana Cocoa Muffins

These muffins have a cake like quality to them but are not too sweet. And cottage cheese gives you a little boost of protein. (I swear there is no cheese taste!) 

Ingredients:

1 cup flour

1 cup whole wheat flour

1/3 cup unsweetened cocoa powder

2 tsps baking powder

2 tsps instant coffee granules 

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups chopped bananas (about 2 medium ones)

3/4 cup cottage cheese

2 eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1/4 cup milk

2 tbsps butter, melted

2 tsps vanilla 

First combine the flour, whole wheat flour, cocoa powder, baking powder, coffee granules, baking soda and salt in a large bowl. Set aside. Process the rest of the ingredients in a blender or food processor until smooth. Then fold the wet ingredients into the dry and scoop into paper lined muffin tins. Bake at 350°F for 20 minutes or until a cake tester comes out clean. Makes 18 medium sized muffins.

Adapted from: eatingwell.com

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Sausage Cabbage Skillet

Here's a quick and nutritious dinner for two! 

Ingredients:

1/2 lb Italian sausage, casings removed

1 tsp olive oil

2 cups chopped cabbage

1 small onion, diced

2 celery stalks, sliced

1 yellow bell pepper, diced

3 green onions, sliced and separated white and green

a handful of greens (spinach or kale)

1/4 cup salsa or tomato sauce

1/4 cup water 

Heat oil in a skillet to medium and brown the sausage meat, breaking it up until no pink remains, 3-5 minutes. Add onion, celery and bell pepper and stir fry 4-5 minutes. Then add the cabbage and white slices of green onion. Cook for 5 minutes. Add the salsa or tomato sauce, water and greens. Bring to a boil then reduce heat to medium low, cover and cook 5-10 minutes. Serve topped with green slices of green onion. Serves 2-3

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Lemon Dunking Cookies

Whether starting the day off with a breakfast cookie or sitting down for an afternoon break, these crisp on the outside tender on the inside dunkers are perfect with a cold glass of milk, hot tea or coffee.

Ingredients:

2 cups flour

1/2 cup super fine or regular granulated sugar

2 tbsps and 1 tsp lemon juice

zest of 1/2 a lemon

1 1/2 tsps baking powder

1 egg

1/3 cup extra light olive oil

extra lemon juice to brush and sugar to sprinkle 

Combine the flour and baking powder in a medium bowl. In another bowl, whisk the egg and sugar together then add the lemon juice, zest and olive oil. Add the wet ingredients to the dry using a fork, then bring together with hands to form a dough. It may be a little sticky, but resist the urge to add more flour. If needed, flour hands to form dough into 10 oval shaped cookies and place on a parchment-lined baking sheet. Brush with lemon juice and sprinkle some sugar on the tops of the cookies. Bake at 350°F for 15-17 minutes. They will be quite light and just a little golden on the bottom. Cool on rack. 

Makes 10 large cookies

And if you want a little sweetness add 1/4 cup mini chocolate chips to the dough. 

 Adapted from: mangiawithnonna.com

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