Going into the oven tonight....

Happy (belated) Valentines Day everyone!!  


There were many posts, blogs, emails, and status updates that were reflecting what people's Valentines Days expectations or thoughts were.  Truth be told...I was interested in what people were eating.  Were they braving the restaurant reservation wait list or were they creating their own special meal in their kitchens.  I had the fortunate opportunity of spending it with some of my sisters as we journeyed to a spa for a mani+pedi session.   And we had a great time.  I then journeyed down to Shake Shack (don't judge) for a long awaited burger trip.  It's been months since I have had beef and I had been craving it for a few weeks now.  And so, I satisfied that craving and now I can honestly say that I am good for a few weeks now : ) 


All along I have been wanting to create something in the kitchen that I had never attempted before.  Many of you know that I like to post recipes on my blog that are minimal ingredients and a maximum time limit in the kitchen that maxes out at 30 mins.  I'm going out on a limb here...STUFFED SPANISH PEPPERS (although I am not sure how "Spanish" they are).  


Today's recipe is compliments of Foodnework.com and I promise to get you out of the kitchen as fast as I can ; )  

Spanish Stuffed Bell Peppers

Ingredients

• 6 green, red or yellow bell peppers, or a combination
• 1 tablespoon olive oil, plus additional for drizzling tops of peppers
• 1 onion, minced
• 2 large garlic cloves, minced or to taste
• 1 teaspoon hot Madras curry powder, or to taste
• 1 teaspoon ground ginger
• 3 cups cooked long grain rice, preferably basmati
• 1 pound ground chicken
• 10-ounce package frozen peas, cooked according to package directions
• 3 firm, ripe tomatoes, diced
• 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
• 3 tablespoons minced fresh cilantro, or to taste
• Salt, to taste
• Cayenne pepper, to taste (optional)
• 3 tablespoons fresh or dry bread crumbs
• Lemon juice or wedges

Directions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

Bon appetit and remember BE GOOD TO YOURSELF!

~ Knife Out 

This is what I do post Super-Bowl...

Super Bowl Sunday! Who doesn't love it!! I was invited over to my very dear friends house for a tasty gathering around their television. When asked what I was bringing, several dishes came to mind and it was becoming hard to narrow down what delicious item I was going to be bringing - chili, chicken wings, or guacamole. What do you think was requested?? The guacamole, of course!!! Several Californians we're going to be there!

So, off to the store I went to make guacamole for 15 people. And I used all of my ingredients up except for....the cilantro. Sigh. I love cilantro but it the kind of herb that if you don't use right away, chances are you will end up throwing it out since you won't use it. Hence today's recipe.

I wanted to create a dish that would would utilize, not only the fresh cilantro, but other fresh ingredients as well. Say hello to my Canary Soup...

Canary Soup (inspiration from Epicurious.com, for people who love to eat 😉)

Ingredients

2 tablespoons canola oil
1 lb shrimp (cooked)
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Inspired by a fitness challenge and possibly this warm weather...

Did someone tell God that it was February?  Our, out of the norm, almost 60 degree weather has been quite the game changer for my menu these past few days.   Plus, our church has begun our 60 day fitness challenge that yours truly is assisting in.  I pray that I can be as motivational as my team was when I was going through my life-changing experience. 

So, this week, I made a huge pot of chili that I have been ravaging the past few days because I was expecting it to be so cold and I knew that I would be looking for warm food to fill my stomach.  And it has done just that. 

Vegetables and beans are naturally high in fiber, making vegetarian chili a high fiber food item. Including more fiber in your diet can lower your blood cholesterol levels and improve bowel function. In addition, fiber takes longer to digest, aiding in hunger and weight control. Adult women need 21 to 25 g of fiber a day, and adult men need 30 to 38 g of fiber per day. A serving of homemade vegetarian chili contains 29 g of carbohydrates and 8 g of fiber.  In addition to being high in fiber, legumes also act as a good source of protein, making it a healthy alternative to meat sources of protein. However, the protein in legumes does not provide all of the essential amino acids, making it an incomplete source of protein. Eating a diet that includes a variety of foods, such as whole grains and vegetables, will ensure you meet all your essential amino acid needs. (Livestrong.com)

Get your soup pots, your crock pots, and your soup bowls ready.  It's chow time!!!

Vegetarian Chili 

1 medium onion, chopped
1 medium green bell pepper
2 cloves of garlic
2 fresh jalapeños, seeded, finely chopped
1 cup of water 
1 8oz. can of Low-Sodium black or kidney beans, drained and rinsed
1 8oz. can of diced tomatoes, undrained
1 8oz. can of tomato sauce
1 packet of chili seasoning mix
1 tbsp smoked paprika
1/2 tsp coarse (kosher or sea) salt
Sour cream, optional
Shredded low-fat cheese, optional
Fresh chopped cilantro, optional

In 4-quart saucepan, heat oil over medium heat.  Add onion, bell pepper, garlic, and chiles; cook 5 minutes or until vegetables are tender and onion is translucent.  Stir in tomato sauce, diced tomatoes, water, beans, smoked paprika, salt, and chili seasoning mix.  Cover and bring to boil.  Reduce Heat and let simmer for 30 mins.  Then, for the remaining 5 mins, let the chili simmer uncovered.  In the meantime, prepare a box of corn muffin mix.  For a special treat, add 3 handfuls of the low-fat shredded cheese, 2 jalapeños, seeded and chopped into the batter and bake according to the instructions on the packaging.  

As an option, you can serve your chili with toppings such as sour cream, low-fat shredded cheese, and cilantro.  I also break apart my corn muffin and put it into my chili.  It's so good!!!!

Bon appetit and remember: Be good to yourself!

~ Knife Out

Took a breather....

I'm back!  After 2 weeks of filming my first feature film, my schedule is now back to (somewhat) normal.  Although while having an amazing time on set, getting up super early to report to set, and the crack green sauce that Chef Kenny had on set for us, working out was pretty null and void.  So, I was determined that while I was on set and not able to work out as hard as I knew I needed to, I made small changes to my eating that would assist me in maintaining my weight.  I made the decision to add an extra piece a fruit a day, "try" to stay away from the bread and the desserts, as well as make a conscious effort to drink more water while on set.  Some days were easier than others (especially with Mango Cinnamon Lemonade Iced Tea sitting in front of me) but I was successful nonetheless. 

Now that I am back, my workout schedule will resume and so will the blog!  First up, workout myth buster for those that think that the "fat burning zone" setting on your equipment is the only way to lose unwanted inches.  This wonderful article by Greg Presto on Livestrong.com provided some very insightful information as to how we can begin to change the way we think about health and fitness.  Remember, this is about a lifestyle change and not a fad diet.  In order to gain and maintain the results, our mindsets will need to change.  Renew your mind.  How many times have we heard this phrase.  If you say none, now is a good time to think about it. 

Here is a great recipe to accompany and encourage your changing eating habits.  This recipe provides flavor from a few simple ingredients. 

Baked Chili Tilapia w/ Bok Choy

Ingredients

2 tablespoons EVOO
2 teaspoons lemon juice
1 tsp garlic powder

1 tsp basil

4 pieces of tilapia
4 baby bok choy, halved lengthwise

Method

Preheat oven to 325 degrees. In a small bowl, whisk together olive oil, lemon juice and chili-garlic paste. Brush tilapia and bok choy with some of the olive oil mixture.  With foil, loosely wrap the tilapia and bok choy, turning and brushing occasionally with remaining olive oil mixture, until tilapia is almost opaque in the center (fish will continue cook once removed from the oven) and bok choy is browned and softened, 7 to 8 minutes. 

I like to add a cup of cooked brown rice with this recipe.  It's a great meal to eat for lunch the next day too!  Happy and healthy new year everyone!!  Be good to yourself.

~ Knife Out