I learnt a tip for peeling tomatoes a while ago, you just make a cross in the bottom lightly with a knife, pour over boiling water and leave until cool enough to handle
Since it's such a favorite of mine and such a hearty yet low calorie, nutritious meal for these cold winter nights, I thought I would re-post it with the changes
Cheers and here's a spoon salute to you my readers for coming with me on the two year journey. I thought it would be hilarious to shoot whatever time it took to make a recipe from start to finish - complete with kids in the background, phone calls, you get the idea
Sometimes the dreary, cloudy weather just screams comfort food Sunday dinner so I pulled out all of the ingredients for herb butter slathered and pancetta covered pork tenderloin and braised escarole withcannellinibeans, both easy enough to prepare ahead and finish cooking just before serving
Serve with Noodles or Rice. Add beef and cornstarch mixture. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Cover and simmer over low heat until tender, about 20 minutes
I think the peppers andbeans lighten it up a bit rather than root vegetables. I also love a one pot dinner mid-week as it makes life and washing up so much easier
top with remaining cooking creme and mozzarella. I was recently challenged by the folks who make Philadelphia Cooking Creme to swap out one of our usual dinner meals with one of their Fresh Family Favorite meals
In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent
The black beans, quinoa, veggies and cheese give the filling a wonderful texture, and the creamy avocado lime sauce adds a satisfying decadence when you dig into these peppers
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