Post Tagged with: "Red Pepper"

Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
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Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Posted by Anthony on January 12, 2017 in Entree


Serves: 4

Time: 35 min (Cauliflower); 60 min (Red Pepper Romesco Sauce)

Difficulty: Medium

My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.

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Enchilada Casserole

Enchilada Casserole

Posted by Anthony on June 4, 2015 in Entree


Serves: 6-8

Time: 1 hour

Difficulty: Easy

I was in the mood for some Mexican food the other day, and found a great, healthy, vegetarian- and vegan-friendly recipe for Enchilada Casserole from Forks Over Knives. It’s a new recipe, so I also used it as a chance to add to my 50 in 15 Challenge. Since it’s a casserole, it’s easier to make than needing to roll individual tortillas or make a separate sauce. The end result was pretty decent, though I realized that when I make it in the future, I need to add some more spices and/or ingredients (such as diced chiles, etc) to help boost the flavor a bit more. I’ve adjusted the recipe here to increase the amount of spices used, as the amount of spices used in the original recipe resulted in a middle-of-the-road flavor. No matter what amount of spice you like though, this recipe is definitely healthy, filling, and worth making.

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Groundnut (Peanut) Stew

Groundnut (Peanut) Stew

Posted by Anthony on June 1, 2015 in Soup


Serves: 6-8

Time: 20 min (active), 40 min (inactive)

Difficulty: Easy

Last week, my wife and I received a newsletter for each of our children that we sponsor through Compassion International. One of the items included in each newsletter was a recipe for a native dish that is typically eaten by the child. Feeling inspired by the recipes, and seeing the opportunity to add the new recipes to my 50 in 15 Challenge, I decided to try my hand at each one.

First up was this recipe for Groundnut (Peanut) Stew, which is a recipe from Northern Uganda where our sponsor child Stuart lives. I looked at a few other recipes for Peanut Soup, and saw that there is a variety of ingredients that can be used, but I chose to stick with the recipe and ingredients from the Compassion newsletter. The end result was surprisingly tasty — sort of like a peanut-flavored vegetable curry. And it just so happens that it’s both vegetarian- and vegan-friendly.

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Stoplight Chicken Skillet with Rice

Stoplight Chicken Skillet with Rice

Posted by Anthony on March 22, 2015 in Entree


Serves: 4-6

Time: 45 min

Difficulty: Easy

This evening I found myself in the mood to add another recipe to my 50 in 15 Challenge. I had some extra colored bell peppers on hand, and inspired by my similarly-named Stoplight Chicken Pizza, I decided to throw some of them together with a few other veggies and some chicken in a skillet, and serve over some brown rice for a nice, healthy dinner. I must admit that the end result is quite phenomenal. It’s easy to make, is very flavorful, and has just a bit of a kick from the crushed red pepper that’s added. This is most definitely a recipe I’ll be making again soon.

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