Stuft peppers

Ahhh my favorite veggies packed into one eatable package, peppers, zuccini, squash, small tomatoes. I don't really care for big peices of tomoatoes, not like I will be eating it like an apple like on iron chef america, lol! Peppers are a favroite addition to any meal honestly. They add such a rich flavor and can kick in some spice!

This was a sort of collaberation, my fiance helped me out with this one. She has ranted and raved about her stuffed peppers so I had to try them. I usually cook for her friday night when she comes in so she doesn't have to do anything. She makes a long trip to me so its the least I can do for her. We cook togather on saturday or sundays if I dont let her take over and she has to kick me out the kitchen lol.

So here is "our" stuft peppers! enjoy.

Ingredients

Filling:

• 1lb of ground turkey
• 1 cup low-sodium chicken broth
• 1 cup of jasmine rice
• 2 cups water
• 2 cups chicken broth
• 1/2 cup (4 ounces) crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• salt and freshly ground black pepper
• 2 medium red bell peppers
• 2 medium yellow bell pepper
• 2 medium orange bell pepper
• 1 zuccini, 1yellow squash
• can of diced tomatoes
• Hot water, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling:
In a medium saucepan, combine water and rice, bring the water to a boil over medium-high heat. Cover the pan reduce to a simmer for 20 minutes about 5 to 6 minutes.

In a medium saucepan add the ground turkey season and brown.

Put the rice in a large bowl and add the  zuccini, yellow squash, diced tomatoes, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot broth and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.

Remove the peppers from the oven and arrange on serving plates.

Hamburger steak... hmm hmmm. One of my favorite foods from when I lived at home. Its a very simple meal just ground meat into a burger patty and cooked and can be served with an endless imagination of sides. The classic is of course mashed potatoes, but I wanted to make a healthier version to this favorite of mine. What I did to cut a lot of the calories and fat was subsitute ground turkey for the meat and I made cauliflower smash with a gravy made from chicken broth reduction with onions, mushrooms. Its very tasty I must say I can live with cutting out and subsituting food for other alternatives, some people cant though. They just wont have their food subsituted.. They want it the old fashioned way.

Ingredients

Burger:

• 1 1/2 pounds freshly ground turkey (90 percent lean) - not all white meat
• Salt and freshly ground black pepper

Cauliflower mash:

4 cups cauliflower florets (about 1 large head)

Salt and freshly ground black pepper

1 table spoon of butter

2 teaspoon of garlic (minced, powder)

Fresh parsley, chopped, for garnish

Gravy:

1 cup of chicken stock

1/2 cup of chopped onion

1/2 cup chopped mushrooms

1 tablespoon of oil

Directions

Burgers:
Preheat the grill to high. Form the meat into 4 (8-ounce) burgers. Season the burgers on both sides with salt and pepper, to taste. Grill until cooked through, about 3 to 4 minutes on each side.

Cauliflower mash:
Steam the cauliflower in a steamer insert set over boiling water, covered, until it is very soft, 15 to 20 minutes. Transfer the steamed cauliflower to a blender and puree with salt, pepper, butter, garlic.

Gravy:
add the oil to a shallow pan or pot add the onions, and mushrooms. sautee till they become a light golden brown 2-3 minutes. Add the chicken stock and keep heat on till the sauce is reduced down and begins to thicken.

Plate items as desired and Sprinkle with parsley and serve.

Curry Chicken with peas, carrots, onions, and green peppers.

Curry chicken a great dish to enjoy a step out of the regional food we get used to eating too much. Many of the basic ingrediants and componets are used in many cajun style cooking and is borowed. I am not a fan of extremly spicy sauces thought I love mild spiced items. This curry sauce is a mild and is great for just a little spice but not to over powering. Paired with the chicken, and vegatables its a well balanced meal with all you need.

INGREDIENTS:

2 servings

2 boneless chicken breasts

1 green pepper

1/2 onion

2 cups chopped carrots and peas

2tsp salt

2tsp pepper

4 tsp Patak's mild curry paste

1 tbs butter

1 cups rice

DIRECTIONS:

RICE:

combine rice and water in a medium sauce pan.

bring to a boil, stire once.

cover with lid reduce heat simmer 20 minutes.

remove from heat let stand covered for 5-8 minutes

CHICKEN:

slice chicken into small simular peices

season with salt and pepper

add chicken to a medium sauce pan

brown for 5 minutes

add onions, green pepper, carrots and peas

add butter and curry paste

stire till mixed well

simmer for 15 minutes

enjoy! :)



Baked Salmon with roasted potatos and steamed asparagus!

HMMMM Baked Salmon, roasted potatos, and steamed asparagus! What a lovely combination, and healthy too. This dish features some of my favorite items to eat. I used McCormick's salmon seasoning on the salmon, and McCormick's herb and garlic on the potatos and asparagus. I steamed the asparagus in a stovetop steamer, salmon and potatos were cooked in the oven. This is not a very time consuming dish only in the oven that is where the time is mostly spent. The prep work is minimal so it makes eating "right" and better easy to accomplish with minimal time. Salmon is such a delicious fish. It takes on seasoning well and it doesn't take long to cook. Salmon can be used in anything and everything you can think of. Its a very good meat replacement if your trying to cut back on that. Combined with the potatos and asparagus it make quit a wonderful meal.

Ingrediants :
Salmon fillets 6oz (2-4) for 2 people
small bag of potatos any prefered kind.
a bundle of fresh asparagus, about hand full. if using canned 1 or 2
McCormick Salmon Seasoning 4 tsp
McCormick Garlic and Herbs seasoning. 4 tsp
Olive oil (or any other kind) about 4 tbls or more is prefered

Directions
preheat over to 450
Season salmon add olive oil
place in a dish in the over for 15 minutes
lay potatos out on a baking sheet add season and olive oil and add to oven for 25 minutes (can slice or use whole)
On stove add water to steamer and heat to boil add asparagus and close lid, check frequently with a fork to not over cook. If you dont have a steamer you canuse a deep pan on the stove and add a thin layer of water or cook in the oven for about 20-25 minutes check for tenderness.

Enjoy!

Cedar Plank Tuna Steak! ohh that kinda rhymes doesn't it? Well one of my recent discoveries is the tuna steak. I have had tuna I would say in the normal form smoothered on mayo, pickels and served on bread, or the frequently tuna sushi I love to eat. This is a new great find for me. I love steak, love it, but eating steak every other day is not to good. I find this as a great steak replacement. It doesn't take long to cook and whatever you season, base, sauce, or marinate it in will soak in the flavor. Using planks to cook gives off a amazing smoke flavor and acts as a steamer due to it being saturated with water. You can use untreated  alder, oak, maple, cherry or apple. You can also soak these in just plan water or use flavored liquids like wine or marinates. If you can't find wood on your own many stores carry these in their bar b cue areas. I used teriyaki sauce for this tuna steak but your free to try any number of sauces, seasonings, and methods.

Ingredients

• 1 untreated cedar plank
• 1 (6 to 7-ounce) tuna steak
• Salt and pepper
• teriyaki sauce store bought (http://www.foodnetwork.com/recipes/the-best-of/teriyaki-sauce-recipe/index.html if you want to make your own.)

Directions

Preheat oven to 375 degrees F. 375 gas grill or heat coals to white on grill

Soak cedar planks in water or liquids for at least 1-4 hours or overnight.
Once oven or grill is hot preheat the plank for 3 minutes prior to cooking.
Lightly season tuna with salt pepper then base with the teriyaki sauce.
Place the tuna on the cedar plank.
For oven place on a half sheet pan.
Cook tuna for about 10 minutes for medium rare 125F well 130-135F
Serve right on the plank or on a dish.
Enjoy!

Hummus Dip

One thing I love about Greek and Lebanese food is Hummus!! Its a amazing dip and goes well with many things, and on top of it is a very healthier alternative for dip replacements also. Very easy to make and to modify to any additional flavors and ingrediants you would like to add. Can be served by its self or used as a dip with flat bread, crackers, or other additional dip using snacks.

Ingredients

• 1 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
• 1/2 lemon, juiced
• 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
• 2 cloves garlic, peeled
• 1 1/2 teaspoon salt
• 1 teaspoon of tahini paste.
• 1/2 to 1 teaspoon ground cumin
• 1 teaspoon of grind black pepper
• 1/4 cup water
• Paprika, for garnish

Makes 2 servings.

Directions

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Introduction to the Chef ROYardee

I've loved food all my life. Eating different foods has become a hobby to me honestly, being around a cajun culture here in Louisiana we thrive on food, after all thats what the boot state is known for. I have always loved the cooking of my family. Mostly cajun cooking but it was always good. About 5 years ago I started venturing into other food cultures. I guess I was bored of the normal, and the old steak, hamburger, hot dogs we are so used to here in the south and most of the US. I have become a food culture junkie! I love trying other foods now. I never thought I would be eating Chinese, Japanese, Greek, or Indian. Variaty is good to me, seems like I have more to put on the plate now, lol corney I know! This blog will basicly be some of my own cooking, experiments, and personal touch on different foods.

Jared.