Stuffed Bell Peppers with Turkey and Quinoa

This one is super simple and is actually not bad for you!  I found it does make extra filling, but that was actually really good to eat just on its own, too.

Here's what you need:

• 4 bell peppers halfed length wise, ribs removed
• 1/2 cup quinoa
• 1/2 pound grown turkey or ground beef
• 1 small onion
• 1 14 oz can fire roasted tomatoes (plain is fine, too, if you can't find fire roasted)
• 1 7oz can diced green chili
• 1 14 oz can black beans, drained and rinsed
• 1 TB taco seasoning (I used half a packet)
• 1/2 TB cumin (I used a tsp)
• 1/2 TB olive oil
• 1/2 cup mozzarella shredded cheese
• 3/4 cup water

1. Heat olive oil in a large saucepan. Add onion and cook until translucent ( about 3 minutes). Add in meat and cook until browned. Drain any excess grease.
2. Add in black beans, tomatoes, green chilies, water, quinoa, cumin, taco seasoning, salt and pepper if desired. Cover and bring to a boil. Reduce heat to medium/low and simmer for 15 minutes or until quinoa is done. Much of the liquids will cook down.
3. Heat oven to 375˚F. Place peppers in 13 x 9 baking dish and place in oven for 10 - 15 minutes, or just while your oven preheats.  Take the peppers out and spoon in filling and top with grated cheese. Cover pan with foil and bake for 40 minutes.
4. Remove from oven and serve with sour cream or salsa (optional). Enjoy!

Afghan Kebobs with Tomato and Chickpea Stew and Spiced Green Beans with Rice

 The first time I ever tried lamb kofta was in New York at Ariana's Afghan restaurant.  Brent and I enjoyed it so much I decided I wanted to try to make it myself!  We already decided that next time we go to NYC that we're going there again :D

• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 pound ground lamb
• 3 tablespoons grated onion
• 3 tablespoons chopped fresh parsley
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes

1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

(These cook VERY quickly because they are so small - I would probably make them larger next time I make them)

(Original Recipe)

I made a mint yogurt sauce to go with our dinner and to dip our lamb in.  Here's what you'll need:

• 1 cup Greek yogurt
• 1/2 cup finely chopped mint leaves
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh juice from 1 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 
  
• Place yogurt, mint, garlic, lemon juice, cumin, and cayenne in a small bowl and stir to combine. Season with salt and pepper to taste. Let sit for 30 minutes, then serve, or transfer to an airtight container and store in refrigerator for up to a week.

I made a couple side dishes - one was green bean saffron and cinnamon spiced rice (called Lubeyeh Puloh).  This turned out so well!

• 4 Tbsp oil
• 1 large onion, chopped
• 2 1/2 cups (1 lb) green beans, chopped (can use frozen)
• 3 cups water
• 3 Tbsp tomato paste
• 1 cup dry basmati rice, soaked 2 hours
• 1 tsp salt
• 2 tsp cinnamon
• 1/8 tsp saffron (optional)

1. Add oil and onion to a large pot, stirring on high heat until the onions have browned.
2. Add the beans and water. Cover the pot, bring the beans to a boil, reduce to a simmer and cook until the beans are al dente (~15 minutes).
3. Add the remaining ingredients. Cover the pot, bring to a boil, reduce to medium and allow the dish to simmer until all the water has been absorbed by the rice ~ 10 minutes. Avoid stirring.
4. Using the end of a spoon, create several craters in the rice. Then cover the pot by placing a paper towel under the lid. Cook for an additional 15 minutes on low.
5. Taste test and ensure the rice is al dente. Enjoy while hot!

And I made one more side!  Tomato and Chickpea Stew (Khorisht Nukhut)

• 2 Tbsp oil
• 1 onion, chopped
• 1 cup dry chickpea, soaked overnight (3 cups cooked or 2x 15oz cans)
• 1 red chili pepper, diced (optional)
• 1 tsp cumin
• 2 Tbsp tomato paste (or 1-2 whole fresh tomatoes, chopped)
• 1 tsp cinnamon

• 

  If Cooking Chickpeas From Dry

  1. Add all ingredients (except the tomato paste) to a medium pot and add 2 cups water
  2. Allow to come to a boil, reduce to simmer and cover partially while stirring occasionally.
  3. The dish should be ready after 25-30 minutes. Taste test. If cooked, add the tomato paste at this stage. Serve while hot and enjoy!

• If Cooking Using Canned Chickpeas

  
  

  Add all ingredients to the pot at once including 1/2 cup water. Cook at a soft boil for 5-10 minutes, partially covered.

  
  
  When cooking dry beans or lentils do not mix an acid (or in this case, the tomato) in with the beans while cooking or the beans will stop cooking.
  
  

The spread!

Buffalo Chicken Bowls

• 1 can sweet corn, drained
• 1 can black beans, drained and rinsed
• 2 avocados
• half a pint of cherry tomatoes, halved
• 3 chicken breasts
• 1/2 cup of your favorite buffalo sauce (I used BWW Mild)
• 1/2 teaspoon garlic, minced
• 1 packet Hidden Valley Greek Yogurt Dressing
• 1 1/3 cups plain Greek yogurt
• 1 1/2 tablespoons milk

1. Cook chicken, garlic and hot sauce to slow cooker and cook on low for 6 hours or on high for 3 hours. When chicken is cooked through, shred it and set aside. (I just sliced it really thin and cooked on the stove and chopped it)
2. In a separate small bowl mix together your Hidden Valley Greek Yogurt Dressing, Greek yogurt and milk and stick it in the fridge.
3. Next, drain and rinse your corn and black beans and add them to a bowl. Rinse and half your cherry tomatoes and add them to the bowl as well. Lastly, dice your avocados and add them to the mix!
4. Assemble your bowls by adding your veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing!

Original Recipe