Stuffed Green Peppers

This recipe is a classic. I have tried updated versions, but always end of up going back to this one. I do use brown rice.

6 large green peppers
1 lb. ground beef
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 can (15 oz.) tomato sauce
3/4 c. shredded mozzarella cheese

1. Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
2. Cook and stir ground beef and onion until light brown; drain. Stir in salt, garlic salt, rice and 1 c. of the tomato sauce; heat through.
3. Stuff each pepper with the ground beef mixture; stand upright in 8x8 baking dish. Pour remaining tomato sauce over peppers. Cover; cook in 350 F oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.

Quick Chicken Cacciatore

4 boneless/skinless chicken breast pieces
2 med. zucchini, peeled and sliced
1 small onion, cut into large pieces
1 c. fresh mushrooms, cleaned and sliced
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. basil
1/4 tsp. fennel seed, crushed
1 tbsp. water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

1. Preheat oven to 375 F.
2. In a small bowl, mix together the salt, spices, and water and set aside.
3. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
4. Adding the remaining 1-2 tbsp. olive oil as needed, quickly brown the zucchini, onion, then mushrooms. Keep the pan good and hot; the object is to brown the veggies without cooking them all the way through.
5. Mix together the spice mix, diced tomatoes, and tomato sauce.
6. Pour half the tomato mixture into a 9x13 glass pan. Add the vegetables to the pan. Place chicken over the vegetables. Pour the remaining tomato mixture over the chicken.
7. Cover the pan and bake 30-40 minutes.

Week Night Bolognese

2 tbsp. olive oil
1 lb. lean ground beef
4 cloves minced garlic
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1 1/2 tsp. black pepper
12 oz. dried pasta such as orecchiette or small shells
1/4 tsp. ground nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until meat has lost its pink color and started to brown.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 c. of the wine into the skillet and stir to scrape up any browned bits.
4. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 min.
5. Bring a large pot of water to a boil, add a tbsp. of salt, a splash of olive oil, and the pasta, and cook according to package directions.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and ¼ c. wine to the sauce and simmer for 8 to 10 min. stirring occasionally until thickened.
7. Add cooked, drained pasta to sauce along with the Parmesan cheese and toss well. Serve with additional Parmesan on the side.

Lemon-Raspberry Muffins

The squirrels and the birds actually left us some raspberries this year. Even though raspberry plants are like bad weeds in their aggressive spreading, they are so good it's worth it.

1 lemon
1/2 c. sugar
1 c. buttermilk OR 1 c. milk mixed with 1 tbsp. lemon juice
1/3 c. canola oil
1 egg
1 tsp. vanilla
1 c. white whole wheat flour
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. fresh or frozen (not thawed) raspberries

1. Preheat oven to 400 F.
2. Coat 12 muffin cups with oil, cooking spray or line with paper liners.
3. Zest the lemon. Combine the zest and sugar. Add buttermilk, oil, egg, and vanilla and mix until well blended. This can be done in a food processor if you have one; a whisk works as well.
4. Combine flours, baking powder, baking soda and salt in a large bowl. Add buttermilk mixture and fold until almost blended. Gently fold in raspberries.
5. Divide batter among muffin cups. Bake until edges are golden, 20-25 minutes. Let cool in pan for 5 min. before turning out onto a wire rack.

Irish Stew

3 lbs. chuck roast, cut into 1-inch pieces
2 tbsp. canola oil, divided
1 lg. onion, cut into chunks
1 rib celery, finely chopped (1/2 c.)
4 carrots, peeled and cut into chunks
2 med. potatoes, peeled and cut into chunks
8 oz. can tomato sauce
1 tbsp. sugar
1 tbsp. flour
1 tsp. thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
2 bay leaves

1. Preheat oven to 325 F.
2. Heat 1 tbsp. oil over med. high in a frying pan. Brown the meat in 4-5 small batches, adding extra oil as needed. Transfer meat to a casserole dish as it is browned.
3. Reduce heat to med. low and cook the onions. Add to the casserole dish.
4. Put carrots, celery and potatoes over the meat.
5. In a bowl, mix together the tomato sauce, sugar, flour, thyme, salt, pepper, and garlic powder. Pour over the meat and vegetables along with the bay leaves.
6. Give it a good stir. Cover and bake for 2 to 2 1/2 hours. Remove bay leaves.

NOTE: To serve over baked potatoes, throw some potatoes in to the oven for the last hour or so of cooking time. If you like, skip the baked potatoes and add several more potatoes to the stew.