Quinoa Stuffed Bell Pepper

INGREDIENTS:

• 6  bell peppers

• 1 cup quinoa

• 4 garlic cloves

• 3 medium shallots (1 cup chopped)

• 1/4 cup plus 1 tablespoon chopped parsley

• 3/4 cup chopped pistachios

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 2 tablespoons lemon juice plus zest from 1/2 lemon

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup feta cheese crumbles (optional)

PREPARATION:

1. Preheat oven to 425°F.

2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

3. Meanwhile, cook the quinoa. Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Teriyaki Chicken Lettuce Wrap

INGREDIENTS:

• 1/2 c. orange juice, preferably freshly-squeezed (from about 1 1/2 – 2 oranges)

• 3 tbsp. maple syrup

• 1/3 c. low-sodium soy sauce (for gluten free recipe, use reduced sodium tamari soy sauce) 

• 1 large red bell pepper 

• 1 tbsp. finely chopped fresh ginger

• 3 cloves garlic

• 4 green onions (also called scallions)

• 1 1/2 lb. boneless skinless chicken breast

• 1 tsp. canola oil

• 1 tbsp. cornstarch

• 2 tbsp. water

• 1 head red leaf lettuce

PREPARATION:

1. Add the orange juice, maple syrup and soy sauce to a small saucepan. Bring to a boil. Reduce heat to maintain a gentle boil, and allow to cook for 12 – 14 minutes, stirring occasionally, until sauce has thickened and coats the back of a spoon. While sauce is reducing, continue on to the next steps. (If the sauce has reached the right thickness before you are ready to add it to the chicken, turn the heat off and let sit on the stove until ready to use.)

2. Prep the produce and chicken: finely chop the ginger and garlic. Dice the bell pepper. Thinly slice the green onions, and separate the dark green parts from the light green/white parts. Separate the leaves of lettuce, rinse and dry them, set aside. Cut the chicken breast into small cubes, set aside.

3. Add the oil to a large skillet set on high heat. When oil is hot, add the bell pepper and cook for 2 minutes, stirring frequently.

4. Add the chicken to the bell pepper and cook for 3 minutes, stirring frequently. Chicken should be mostly opaque, but does not need to be completely cooked through at this stage.

5. Add the ginger, garlic, and white/light green parts of the green onion. Cook for another minute, stirring frequently.

6. Add the reduced sauce and cook for another minute, or until chicken is cooked through. (If sauce has not finished reducing at this stage, turn the heat off the chicken pan while the sauce finishes reducing.)

7. Mix the cornstarch and water together in a small bowl until no lumps remain. Pour the cornstarch slurry into the chicken. Stir and cook for 1 minute. Sauce should thicken and coat the chicken. (If it’s too thick, stir in 1 – 2 tbsp. of water or orange juice. If it’s too thin, mix an additional 1 tsp. cornstarch and 1 tbsp. water and stir in gradually, until desired texture is reached.)

8. Garnish with remaining green onion and serve immediately with prepared lettuce wraps.

Roasted Green Pepper and Tomato Breakfast Casserole with Feta and Oregano

INGREDIENTS:

• 1 green bell pepper, seeds removed and cut into thin strips

• olive oil, for brushing baking pan (or use nonstick spray)

• 1/2 tsp. dried oregano (optional, but good)

• 1 cup cherry tomatoes, sliced in half

• 1 cup crumbled Feta cheese (more or less to taste)

• 10 eggs

• salt and fresh ground black pepper for seasoning eggs

PREPARATION:

1. Preheat oven or toaster oven to 375F/190C.

2. Brush 9″ x 13″ (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.

3. Cut out seeds from green pepper, then cut into short thin slices.

4. Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.

5. While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined.

6. Season eggs with salt, and fresh ground black pepper.

7. After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine.

8. Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly cooked.

9. Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.)

10. Return pan to oven and cook for about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time.

11. It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.)

12. Serve hot.

13. This is good served with a dollop of low-fat sour cream or plain yogurt.

14. This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.

Slow-Roasted Bell Pepper with Red Lentils

INGREDIENTS:

• 1 cup skinned split brown lentils (salmon-colored in this form, masoor dal), picked over for stones

• 2 tablespoons canola oil

• 1 large green bell pepper, cut in half lengthwise, stem and seeds removed, finely chopped

• 2 to 4 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, thinly sliced crosswise (do not remove the seeds)

• 1 medium-size tomato, cored and cut into 1/2-inch pieces

• 1 1/2 teaspoons coarse kosher or sea salt

• 1/2 teaspoon ground turmeric

• 1/4 cup finely chopped fresh cilantro leaves and tender stems

PREPARATION:

1. Place the lentils in a medium-size saucepan. Fill the pan halfway with water and rinse the lentils by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 3 cups water and bring to a boil, uncovered, over medium heat. Skim off and discard any foam that forms on the surface. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the lentils are tender, 10 to 15 minutes.

2. While the lentils are cooking, heat the oil in a medium-size skillet over medium heat. Add the bell pepper and chiles, and cook, uncovered, stirring occasionally until the bell pepper initially releases its water and then starts to brown, and the hot chiles smell pungent (adequate ventilation will help clear the air), 10 to 12 minutes.

3. Stir in the tomato, salt, and turmeric, and scrape the bottom of the skillet to deglaze it, releasing the browned bits. Pour in 2 cups water and cook, uncovered, stirring occasionally, until the tomato has softened and turn slightly pulpy, 5 to 8 minutes.

4. Once the lentils are tender, pour the bell pepper sauce into the pan. Raise the meat to medium and continue to simmer the dal, uncovered, stirring occasionally, until the flavors mingle and the sauce thickens slightly, 5 to 8 minutes.

5. Stir in the cilantro, and serve.

Pork & Swiss Chard Tacos with Spicy Pineapple Salsa

INGREDIENTS:

• 1 1-lb pork tenderloin, trimmed

• 2 tsp chile powder

• 1/2 tsp sea salt

• 8 6-inch corn tortillas

• 1 tbsp safflower oil

• 1/2 red onion, thinly sliced

• 1 bunch Swiss chard, stems discarded and leaves chopped

Salsa:

• 1 cup peeled and chopped pineapple

• 1/4 cup finely chopped red bell pepper

• 1/4 cup finely chopped red onion

• 1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)

• 2 tbsp fresh lemon juice

• 1/8 tsp sea salt

PREPARATION:

1. In a bowl, combine all salsa ingredients; set aside.

2. Cut pork into 1-inch-thick medallions. Cut medallions into ½-inch-thick strips. In a bowl, toss pork with chile powder and ½ tsp salt; set aside.

3. Heat a large skillet on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.

4. Reduce heat to medium and heat oil in skillet. Add sliced onions and sauté until beginning to soften, 3 minutes. Add pork and continue to sauté until no longer pink in center, about 4 minutes. Transfer to a plate and cover with foil. Add chard leaves to pan and sauté, tossing with tongs, until chard has wilted, about 2 minutes. Divide pork, chard and salsa among tortillas.