Life’s Daily Inspiration in what’s cooking!
In some past posts I’ve talked about some of my catering gigs. And shown some of my carvings of watermelons and pumpkins. As well as having shared some of my wood carvings and things.
Cooking is a true ”life’s daily inspiration” to me. I love to cook and retirement has given me great freedom in that respect.
Last week it was a Beef Stew with a rich brown homemade broth and Rutabagas instead of potatoes. Mix in miniature carrots, onions, celery, green peas, corn, and green beans.
The week before it was eggplant slices baked crisp, then topped
with pizza sauce with Italian sausage, topped with mozzarella cheese and run under the broiler to melt. A healthy way to eat pizza slices. And still have great food.
Again I love to eat…. but precooked crap is not for me.
I’m a hands-on kinda gal.
I love good cookware, glassware, and great chef knives. Over the last 40 plus years I accumulated a few favorites as we all do in what we love.
For years I loved and used cast iron. I still love it. But because of its weight I have moved to glass. Giving my cast iron to my brother who loves it and appreciates it as I did and who can easily handle its weight. He also loves cooking and loves to eat.
When he retires we can cook together for our family reunions the way we’d like to.
But, that will be another story to tell.
My story today is about a new recipe of my own making.
Involving stuffed peppers except we are making them without breadcrumbs or rice. Or even as some do with mashed potatoes.
Ingredients we will need…
1 pound ground chuck.
Half of a small head of cauliflower.
1 medium zucchini.
1 large onion.
2 large carrots.
3 stalks celery.
4 TBS chopped garlic.
1 cup mozzarella,
1/2 cup mozzarella for topping.
Italian sausage Pizza sauce.
We’re going to use cauliflower rice, or what I call food processor cauliflower. Processed till it’s like finely grated cabbage.
Next, we’re are gonna process zucchini the same way adding both to a large bowl. Then chop finely one large onion.
Process two large carrots. Then chop very finely 3 stalks of celery. Add 1 pound of ground chuck and 2 eggs. Salt and pepper. 4 tbs chopped garlic. 1 cup mozzarella cheese. Anothor 1/2 cup for top of peppers.
When mixed thoroughly stuff into 6 bell peppers. I used colored one’s for natural sweetness.
Two red, two yellow, two orange. But, you can certainly use green. It’s a personal preference for me. Bake on 350 degrees. Till bell peppers are fork tender. Approximately 35 minutes.
Then remove them and top peppers with Italian sausage pizza sauce. Add mozzarella cheese and heat till melted.
My next cooking fest for tomorrow is baked Cornish hens. One of my regular go to’s about every three months or so. I take two Cornish hens brush them lightly with butter and Texas Pete’s hot sauce. Add healthy sprinkle of black pepper. Bake on a wire rack for 2 hrs at 400 degrees. My favorite side with this awesome baked bird. Is, of course, Brussel sprouts in a butter sauce and mashed potato. Awesome comfort foods.
Elaine and I hope you’ve been encouraged and inspired by our story. If you’ve enjoyed it go out and make an awesome dinner or lunch. Please drop us a line below about our blog.
Scarlett and Elaine