Tag Archives: green bell pepper

Crock Pot Oriental Orange Chicken

Oriental Orange ChickenOne of my favorite Christmas gifts this year was a new programmable crock pot. No more overcooking dinner when it cooks all day! I’ve been trying all kinds of different recipes while I’ve been off work, just to see how it performs. (So far, so good.) I was looking for something to do with all those oranges in this week’s box, and thought an orange chicken dish would be good. This Food.com recipe for Orange Stir Fry Sauce sounded really good. I added a little ginger to spice it up a bit.

Crock Pot Oriental Orange Chicken
Recipe type: Main
Serves: 4
 
Ingredients
  • ½ cup fresh squeezed orange juice
  • 1 teaspoon fresh orange zest
  • 2 tablespoons chili garlic sauce (found in the Oriental foods section)
  • 2 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • 1 pound chicken breasts
  • 2 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 bell pepper, sliced
  • ½ cup chopped onion
  • 2 cups cooked rice
Instructions
  1. Combine orange juice and zest, chili garlic sauce, soy sauce, and ginger. Place chicken in crock pot, pour sauce over. Cook in crock pot on low for 6 hours.
  2. Shred chicken, return to pot. Add vegetables, stir to combine. Turn crock up to high and cook for 30-60 minutes, until vegetables are tender.
  3. Serve over rice.

Did you get any new kitchen tools for Christmas? Let me know!

Happy eating!

Ruth

Rainbow Chard Stir Fry

Rainbow Chard Stir FryMaking a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.

Rainbow Chard Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 pork chops, thinly sliced
  • 1 small red onion, halved and thinly sliced
  • 2 bell peppers, halved and sliced
  • 1 bunch Rainbow chard, stems removed and thinly sliced, leaves thinly sliced
  • 1 cup shredded carrots
  • ½ cup teriyaki sauce
  • 2 cups cooked brown rice
Instructions
  1. Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
  2. Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
  3. Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
  4. Serve over rice.

This was a great recipe to use up a lot of odds and ends of produce in my refrigerator.

Happy eating!

Ruth

Pizza!

Pizza!I was in the mood for pizza, and decided to use some of the bell pepper and green chile in our box this week. A few months ago, I shared a recipe for Roasted Fennel and Spring Onion Pizza with Prosciutto made with Pillsbury Artisan Pizza Crust. I LOVE this crust. It is so easy to use, and tastes good, too! (No, Pillsbury is not paying me to say that.)

I didn’t use any recipe for the pizza. I followed the directions on the package for pre-baking the dough. Then, I spread some bottled pizza sauce on the dough, and topped it with pepperoni, chopped bell pepper, chopped green chile, and some sliced black olives. I sprinkled some parmesan and mozzerella cheeses over the whole thing and finished baking. Yum!

What are your favorite pizza toppings?

Happy eating!

Ruth

Fast, Flexible Side

Couscous PilafWe were getting ready to go out of town for the weekend, so I wanted to use up some of the vegetables left in our refrigerator. I decided to make a quick pilaf with couscous, bell pepper, and some of the leftover shredded carrots and green onion from the Mai Fun Veggie Salad we had the other night. Pilaf is a great way to use up vegetables, since you can use many different combinations with good results.

Couscous Pilaf
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1½ cup chicken broth
  • 1½ cup couscous
  • 1 green bell pepper, chopped
  • ½ cup shredded carrots
  • 3 green onions, green part only, chopped
Instructions
  1. Bring chicken broth to a boil in a medium sauce pan. Add couscous, remove from heat. Cover and allow to sit for 5 minutes. Fluff with a fork.
  2. Add bell pepper, carrots, and onions, toss to combine.

What do you do with leftover veggies?

Happy eating!

Ruth

Faux Stuffed Peppers

Faux Stuffed PeppersNot sure why the bell peppers we got this week triggered me to think about stuffed peppers. They are not normally something I eat, much less something I would cook. Rather than stuffing the peppers, I decided to cut them up and use them as a base for a casserole. I got a, “This is really good,” from my husband, and I hope you will like it, too.

Faux Stuffed Peppers
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 4 small-medium green peppers, sliced into ½ inch strips
  • 4 ounce can chopped black olives
  • 2 Roma tomatoes, diced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 cup shredded mozzarella cheese
  • ⅓ cup shredded Parmesan cheese
Instructions
  1. Combine quinoa and chicken broth in medium sauce pan. Cook according to package directions.
  2. Blanch the peppers in boiling water for 3 minutes. (I did this one pepper at a time.) Transfer to cold water bath to quick cool, then drain thoroughly.
  3. When quinoa is cooked, fluff with a fork. Toss in olives, tomatoes, oregano, and basil.
  4. Spread peppers into the bottom of an 11 X 7 casserole. Pour quinoa over. Sprinkle with cheese.
  5. Bake at 400 degrees for 30 minutes.

How do you cook with green pepper?

Happy eating!

Ruth