Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

4 medium sweet red peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded pepper jack cheese
3/4 cup salsa
1 small onion, chopped
1/2 cup frozen corn
1/3 cup uncooked converted long grain rice
1-1/4 teaspoons chili powder
1/2 teaspoon ground cumin
Reduced-fat sour cream, optional

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers. Place in a 5-qt. slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream. Yield: 4 servings.

Recipe found here: Slow-Cooked Stuffed Peppers /a>

Lady Baltimore Cake

Lady Baltimore Cake

1-2/3 cups raisins, chopped
8 dried figs, finely chopped
1/2 cup brandy

2-1/2 cups all-purpose flour
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1-1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla extract
4 egg whites

2 cups butter, softened
6 cups confectioners’ sugar, sifted
2 teaspoons vanilla extract
1/4 to 1/3 cup heavy whipping cream
1 cup finely chopped pecans, toasted

In a small bowl, combine raisins and figs. Add brandy; toss to combine. Let stand, covered, at room temperature about 2 hours or until brandy is absorbed, stirring occasionally.

Preheat oven to 350°. Line bottoms of three greased 8-in. round cake pans with parchment paper; grease paper.
In a large bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt until blended. Add buttermilk, butter and vanilla; beat on low speed 30 seconds or just until dry ingredients are moistened. Beat on medium for 2 minutes. Add egg whites; beat 2 minutes longer.

Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, cream butter until fluffy. Gradually beat in confectioners’ sugar. Beat in vanilla and enough cream to reach desired consistency. For filling, remove 1 cup frosting to a small bowl; stir in pecans and raisin mixture.

Place one cake layer on a serving plate; spread with half of the filling. Add another cake layer; top with remaining filling. Add remaining cake layer; spread remaining frosting over top and sides of cake. Yield: 16 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Lady Baltimore Cake

Coconut Chicken Curry with Cashews

Coconut Chicken Curry with Cashews

2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
Salt and pepper
1 tablespoon grated ginger
2 teaspoons grated garlic
¼ teaspoon cloves
¼ teaspoon fennel seeds
¼ teaspoon cardamom seeds
¼ teaspoon allspice berries
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ teaspoon turmeric
¼ teaspoon cayenne, or more to taste
3 tablespoons lemon juice
¾ cup raw cashews
¼ cup shredded dried unsweetened coconut
1 pound small parsnips, peeled and cut in 2-inch batons, optional
2 tablespoons ghee, coconut oil or vegetable oil
1 ½ cups finely diced onion
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
3 cups chicken broth or water
1 cup thick coconut milk
A few sprigs mint and cilantro for garnish, optional

Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.

Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.

Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.

In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.

To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

Tortellini with Tomato-Cream Sauce

Tortellini with Tomato-Cream Sauce

1 package (16 ounces) frozen cheese tortellini
1 small onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender.

Add garlic; cook 1 minute longer.

Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired. Yield: 6 servings.

Recipe found here: Tortellini with Tomato-Cream Sauce

Tasty Taco Soup

Tasty Taco Soup

1-1/2 pounds ground beef
1 envelope taco seasoning
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
2 cans (14-1/2 ounces each) diced tomatoes, undrained
Tortilla chips and shredded cheddar cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, corn, beans and tomatoes. Cover and cook for 15 minutes or until heated through, stirring occasionally.

Place tortilla chips in soup bowls; ladle soup over top. Sprinkle with cheese. Yield: 8 servings (about 2 quarts).

Recipe found here: Tasty Taco Soup

Apricot Crisp

Apricot Crisp

3 cans (15 ounces each) reduced-sugar apricot halves, drained
2 tablespoons brown sugar
1/2 teaspoon ground ginger

1/4 cup all-purpose flour
3 tablespoons brown sugar
3 tablespoons quick-cooking oats
2 tablespoons flaked coconut
1/4 cup cold butter, cubed

Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes.

In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots.

Bake 15 minutes or until filling is bubbly and top is golden brown. Yield: 4 servings.

Editor’s Note: Crisp may be baked in a greased 8-in. square baking dish for 23-25 minutes.

Recipe found here: Apricot Crisp

Sesame Salmon with Stir-Fried Vegetable Medley

Sesame Salmon with Stir-Fried Vegetable Medley

1/4 cup KRAFT Lite Asian Toasted Sesame Dressing, divided
4 skinless salmon fillets (1 lb.)
2 tsp. olive oil
2 carrots, cut into matchlike sticks
1 cup sugar snap peas
1 red pepper, cut into strips
1 green onion, thinly sliced

Heat oven to 450ºF.

Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.

Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat.

Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.

Spoon cooked vegetables onto serving plate; top with fish and onions.

Recipe found here: Sesame Salmon with Stir-Fried Vegetable Medley


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