I grew up eating stuffed peppers for dinner on a regular basis. It was a favorite. They were filled with ground beef and orzo with diced tomatoes and cheese. Sometimes other add-ins made their way into the mix like corn or beans. I actually made it to adulthood thinking this is how all stuffed peppers were and it was a true recipe my parents went by. It wasn’t until my early 20’s that I realized my parents were simply pulling together an easy meal with what they had at home, what was on sale, or what they thought might taste good. Most people consider a “traditional” stuffed pepper to be with ground beef, rice, and some type of tomato sauce (I also didn’t learn this one until recent years either).
I saved my favorite recipe, from this spiralized series for last(supported by a huge Kings Food Market haul). I think I love it so much because it’s the most practical of the bunch. It involves everyday ingredients and it’s a 30 minute weeknight meal. The stir fry is also incredibly healthy because it’s overloaded with veggies. There are no carbs in this dish but they are not missed. The carrot noodles do the trick to curb your starch cravings. The sauce the dish is tossed in is smoky and sweet. Ok, now I’m salivating just writing about it.
My food life lately has consisted of asking myself what healthier meal option can I make for dinner in the fastest amount of time?
If you’re looking for an easy Sunday Funday recipe to feed the football crowd huddled around your TV, today’s recipe is the answer! I’m always offering for friends and family to come to our house to watch the football games. I’ll let you in on a secret; it’s my escape technique from watching the games (I know… blasphemy! I don’t enjoy watching football…) But, if I host the gathering, it gives the appearance that I enjoy it and I can hide away in the kitchen cooking up food for everyone. It’s also a good opportunity to try out recipes on people 😉
Sometimes you just need comfort food. Cold winter nights always entice me to crave warm, stick to your ribs type meals. And while I do sometimes completely splurge; I generally try to be a little more health conscious by replicating my favorite splurge meals with a healthier version.
During my moments of recipe conceptualizing (which I have referenced before predominantly happen during my long commute to work) I’ve noticed that my brain gravitates towards specific food groups. Italian food ideas are my most dominant brain default and I could probably create a new pasta every day for 365 days. But, the other food group I tend to think most about is Asian cuisine. I love the exotic, bright, and spicy flavors in Malaysian, Vietnamese, and especially Thai cooking. Thought clouds of ginger and chili peppers are always dancing in my head. I have been experimenting quite a bit in this area so expect to get a handful of Asian inspired meals in the upcoming months!
Fall brings my favorite scents of the season. On Sundays my kitchen is often filled with aromas of assertive herbs and spices like sage, cinnamon and cloves. I also may have a slight obsession with all things squash and pumpkin. I’m sure you’ll see in the weeks to come that I love to incorporate these quintessential fall vegetables into everything I can!
For those of you who follow my Instagram page (@behindthpl8s) you already know I have been on quite a mason jar salad kick lately. The recipe I posted for Thai Peanut Mason Jar Salads back in April had great reception with all of the readers and I must say, I fell in love as well. After 2 weeks straight of eating them for lunch I started thinking of the endless possibilities of other salads to stuff my jars with.
After what seems like the longest winter we’ve ever had the warmer weather is finally trying to peek through. Two weekends ago we had a true spring weather weekend and I was so happy to soak up every minute of it. One of the reasons I love springtime is the new food palate that begins. I start to slow down on making heavier comfort food dishes and start to mix in some lightened up meals. That weekend was the perfect, and really the first, opportunity of the new season to break out of the winter mold.
Its almost Superbowl and while I can’t say that I am an avid fan and watch football every Sunday, I do often entertain for the big games like this. One of my recipes that tends to be staple for Sunday Football is my Chicken Wings. It is a slightly altered version of my Dad’s original recipe and it’s always a hit, especially with all the men!