This issue "L" 01-21-2010

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Hi Everyone!

I hope you enjoy the recipes!
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Index

1. "Lazy Man" Stuffed Pepper
2. Lean & Spicy Taco Meat
3. Lemon Blueberry Bliss

4. "Licking' Good" Beef Steak
5. Londoner’s Egg Sandwich

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1. "Lazy Man" Stuffed Pepper

Categories: None

Yield: 1 Servings
      1    Frying peppers per person; (long & light green in color) (up to 2)
           Rice
           Tomato sauce
           Chopped onion; (to taste)
           Sliced garlic; (to taste)
           Oil or cooking spray
           Chicken; (enough for everyone)
           Water to cover
           Healthy pinch of sugar; (about 1 tsp.) so sauce won't be bitter

source: I concocted this

Cut off top of peppers & scoop out seeds. Fill about 2/3 with raw rice. Sauté onion & garlic in a bit of oil until tender crisp. Add chicken parts, stand up peppers around & in-between, add tomato sauce & water to barely cover. Tightly cover pot, bring to a boil and simmer gently until done.

I used to make this Friday afternoon just before Shabbos and after cooking for a little while would place on the blech until dinner. It was delicious. You could add dill, parsley, other vegetables as you wish. You could also make it without the chicken but it does add flavor. Enjoy!

Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 18, 1998, converted by MM_Buster v2.0l.

Source: FreeGroups.net

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2. Lean & Spicy Taco Meat

Source: © EatingWell Magazine

Active Time:  30 Minutes
Total Time:  30 Minutes
6 servings, about 1/2 cup each

A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat just before serving.

INGREDIENTS
8 ounces 93%-lean ground beef
8 ounces 99%-lean ground turkey breast
1/2 cup chopped onion
1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile or 1 teaspoon chili powder
1/2 teaspoon dried oregano

Tip: Look for Rotel brand diced tomatoes with green chiles—original or mild, depending on your spice preference—and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).

Other necessary recipes: The EatingWell Taco

DIRECTIONS
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
6 servings, about 1/2 cup each - Facts Per Serving:

Calories: 98 Fat. Total: 2g Carbohydrates, Total: 3g
Cholesterol: 35mg Sodium: 243mg Protein: 17g
Fiber: 1g % Cal. from Fat: 18% Fat, Saturated: 1g

©1998-2008 Cooking.com

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3. Lemon Blueberry Bliss

Source: USA Rice Federation

8 servings

INGREDIENTS
1 cup sugar
2 large eggs plus 2 egg yolks
2/3 cup lemon juice
1 tablespoon finely grated lemon zest
1/2 cup butter, softened
3 cups cooked medium grain rice
2/3 cup whipping cream, whipped and divided
1 cup blueberries

DIRECTIONS
Combine sugar, eggs, egg yolks, lemon juice and lemon zest in 2-quart saucepan. Cook over medium-low heat until thick and creamy (8 to 10 minutes), stirring constantly. Remove from heat; stir in butter and rice. Cool. Fold in 1 cup whipped cream. Alternate layers of blueberries and rice pudding in parfait glasses. Garnish with whipped cream and blueberries.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Nutrition Information
8 servings - Facts Per Serving:

Calories: 398 Fat. Total: 21g Carbohydrates, Total: 49g
Cholesterol: 161mg Sodium: 150mg Protein: 5g
Fiber: 1g % Cal. from Fat: 47% Fat, Saturated: 0g

©1998-2008 Cooking.com

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4. "Licking' Good" Beef Steak

Categories: Beef

Yield: 6 Servings
      2 lb Round steak
      1 cn Beer
      3 tb Oil
      3 tb Brown sugar
      4    Lemon slices
      1 tb Parsley flakes
      3    Sliced onions
      2 ts Thyme
     20 ml Minced garlic
           Salt and pepper to taste
    1/2 c Flour
      8 oz Cooked broad noodles OR
      1 cn Beef bouillon
      2 c Cooked rice

--------------------GARNISH-------------------------
           Green pepper slices
           Cherry tomatoes
           Fresh parsley

Cut steak into serving size pieces.Brown on both sides in 3 tablespoons oil to which you have added lemon slices. Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat.Sprinkle flour over top. Now combine bouillon,beer,sugar,parsley flakes,thyme,salt and pepper.Pour over steak and bake uncovered in 325 degree oven for 3 hours.Serve over cooked broad noodles or cooked rice.Garnish with green pepper slices,fresh parsley and cherry tomatoes.Serves 5 - 6.

Posted to recipelu-digest Volume 01 Number 411 by P&S Gruenwald <sitm@ne.infi.net> on Dec 28, 1997

Source: FreeGroups.net

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5. Londoner’s Egg Sandwich

Source: © EatingWell Magazine

Active Time:  15 Minutes
Total Time:  15 Minutes
1 serving

A simple egg sandwich gets added zing from whole-grain mustard and fresh dill.

INGREDIENTS
1 tablespoon reduced-fat cream cheese
1 teaspoon whole-grain mustard
1/2 teaspoon chopped fresh dill
2 slices thin whole-grain rye bread, toasted
1 large hard-boiled egg, sliced
2 tomato slices
Pinch each salt and pepper

DIRECTIONS
Mix together cream cheese, mustard and 1/2 teaspoon chopped dill. Spread the mixture over toasted bread. Top one slice with egg, tomato and salt and pepper. Cover with the other slice of bread.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
1 serving - Facts Per Serving:

Calories: 258 Fat. Total: 10g Carbohydrates, Total: 29g
Cholesterol: 220mg Sodium: 703mg Protein: 13g
Fiber: 3g % Cal. from Fat: 35% Fat, Saturated: 4g

©1998-2008 Cooking.com

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