Stuffed Peppers

Happy new year! It wasn’t a resolution, but over winter break I have designed a healthy eating plan for myself, and have been exercising/lifting weights. I am feelings great, and am now a firm believer that one does not need to eat bland to eat well. Clean eating is enjoyable, and you feel so much better physically from eating this way that I don’t know if i’ll ever go back to not being more conscious of what I consume on a day to day basis. Here’s one of my go-to recipes when I want a fulfilling and flavorful meal.

Stuffed Peppers

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  • 4 Bell Pepper (Red, Yellow, Green, Orange)
  • Rice – cooked, 1 cup (brown works fine)
  • Carrots – 1/4 cup, chopped
  • Onions – 1/2 cup, chopped
  • Corn – Sweet, yellow, canned, whole kernel, drained solids, 3/4 cup
  • Garlic – Minced, 2 cloves
  • Red Pack – Tomato Sauce 3 cups
  • Oil – Olive, 3 tablespoons
  • Celery – 1/4 cup chopped
  • Beef – Ground, 1 lb (or better yet, ground turkey)
-Preheat oven to 350* F
-Cut off bottom of pepper, and even the top/stems if necessary
-Clean out pepper and rinse. Make a tiny hole where the bottom stem was
-Add 2 tablespoons of olive oil over medium heat, and sauté garlic. Add Rice, coat all grains with oil, and add water. Cook covered until done.
-Season and cook meat with 1 tablespoons of olive oil
-Chop Celery, Carrots, and Onion together, and add vegetables, and rice to the beef mixture
-Add corn to mixture, and combine well. Add parmesan cheese if you’d like
-Put peppers in a pan, I use an 8×8 with 4in sides
-Stuff the peppers fully, and then pour tomato sauce over the peppers
-Put the “tops” on the pepper, and cover with aluminum foil, and cook for 45 minutes or until peppers are cooked
 

Enjoy!

B

Chicken Francese (& Parmesan-Asparagus Risotto)

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I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Ingredients
Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Butter
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*

Enjoy!
-B

Nutella Ice Cream

In honor of national ice cream month, here’s a recipe for DELICIOUS nutella gelato/ice cream without all of the hassle // so whip out your pre frozen bowl, and ice cream makers to indulge in a creamy Couture Cook favorite

Recipe

Over low heat, incorporate:

3 cups of heavy whipping cream

4 egg yolks

1/3 cup sugar

1 tablespoon vanilla extract

Once everything is well incorporated, stir in

3/4 cup of Nutella

Whisk together. Once all the ingredients are completely incorporated into one another, and chill in the refrigerator, covered, for at least 2 hours

On a piece of wax paper, spread out a thin layer of Nutella and put it in the freezer until solid, than chop into pieces

Once the custard is cool, add the Nutella pieces and put everything in the ice cream maker, turning until desired consistency

Put ice cream into a container and freeze in an air tight container, enjoy!

-B

We’ve been named !

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We want to give a very special thank you to Kymisha Smith, for naming The Couture Cook’s expansion, doughnate. We’ll still be taking private orders (wedding, graduation cakes etc.)! This is something we’ve been working on since September, and we are so proud to finally put a name on it and help others! Also, a special thank you to every one who has taken part in this journey for the past 1+ years, we could not have done it with out you!

For more information about the program, the description can be found here: https://thecouturecook.wordpress.com/doughnate/ [the link is also above, in pages]

Love!

-B

Matzo Ball Soup

I’ve been sick, and there isn’t anything else I’d rather have to make me feel better!

The recipe is really simple.

Matzo Ball:

1 cup Matzo Meal

4 eggs

1/4 cup vegetable oil

Salt and Pepper

Soup:

Vegetable/Chicken Broth

1 cup water

Egg Noodles

Vegetables (of choice)

  1. with a fork, combine ingredients in a small bowl
  2. place in refrigerator while bringing broth and water to a boil
  3. add vegetables and noodles
  4. wet hands, and loosely roll matzo meal into golf-sized balls
  5. drop balls into boiling pot
  6. cook for 20 minutes, or until the balls are about 2 and a half times the original size
  7. enjoy!

-B