Tag Archives: parsnips

Sweet and Savory Stuffed Bell Peppers

Posted by Delightfully Doable on 27 June, 2014 None comments

Tonight I wanted something a little different, something with a pop. I am sick of the Mexican style stuffed peppers that everyone makes. I wanted something a little Sweet & Savory for a change. I taste tested along the way until I found what I believe to be the best combination of flavors.

Tonight was a night I didn’t really want to cook. It seems as of recent with the whirlwind of life, I often have days that I simply am not motivated. With that in mind, I knew I couldn’t skimp on dinner as I have a family to feed. So, while my son napped, I cooked the meat and stuffed the peppers. When he woke up we went for a long walk and came back and popped the peppers in the oven. My son thoroughly enjoys our long walks to the dog park to watch the puppies frolic in the park or to head into the woods on the walking trail and look at the water along the way. Today…we did both.

Anyway, while the peppers cooked, I used my wonderful rice maker. I love my rice maker as it does all the work for me and gets the rice perfect every time.

Ingredients:

1 lb ground turkey (Beef or opt out for vegetarian)
1 small onion, chopped
4 medium mushrooms, diced
1 small parsnip, diced
1 heaping cup bok choy, thinly chopped
2 tsp minced garlic
Garlic Oil (EVOO works as well)
¼ tsp garlic salt
¾ tsp chili powder
¼ tsp cinnamon
¼ tsp thyme
1 tbsp + 1 tsp honey
¼ cup green salsa
1 cup shredded mozzarella cheese
2 Large green peppers, sliced in half
Blue Cheese, Ranch or Sour Cream for topping (optional)

Preheat oven to 425 degrees.

In a large skillet chop onion, mushrooms, parsnips, bok choy, and garlic.

While the veggies begin to cook on medium heat and add the meat.

Once meat is cooked and vegetables are tender, add in 1 cup of cheese.

Wash and slice peppers lengthwise and place on a foil lined baking sheet.

Use a spoon to fill in the crevasses that are hard to get.

Pile high and bake at 425 degrees for 15 minutes.

After 15 minutes sprinkle with cheese (optional) and broil for 2 minutes or until cheese is melted.

Serve with rice! Enjoy!

Garlic Infused Pot Roast

Posted by Delightfully Doable on 30 April, 2014 None comments

When we have pot roast in our family, we infuse the roast with garlic and season it well with a nice rub and let it sit over night. Than we continue to keep this precious roast flavorful and slow cook it all day in the crockpot with some parsnips and other vegetables. Topping off the meal with homemade gravy and potatoes to make this a great Sunday dinner.

We had Marlin (Cathy’s husband) over for dinner as we want to try and keep this relationship growing even though my mother-in-law has passed. Not sure how to refer to him as he is technically Michael’s stepdad, but since we’ve only known him for three months it’s not necessarily the term we grab on to! We call him a good friend! :) He’s a very nice man who has our best interests in mind and has a great bond with Cooper. We want to continue this growth and keep the family connections growing.

Although we enjoy spending time with him, Cooper really enjoys spending time with him and has a special bond that is so cute. It was good conversation and good food to be had.

Now for the pot roast… :)

Ingredients:

In the Crockpot:

1 large roast
2 parsnips
6 medium potatoes
2 medium carrots
1 medium onion
2 stalks celery
Fresh Rosemary
Fresh Thyme
Garlic salt
Beef Better than Boullion

For the Rub:

1 Garlic bulb
Sea salt
Black pepper
Montreal Seasoning
Celery salt
Sugar
Italian seasoning
Onion powder
Dill weed

For the Gravy:

Beef Better than Bouillon
Milk
Flour
Cornstarch (optional)
Drippings from Roast

The night before (if time permitted) cut slits into the roast and stuff garlic cloves all throughout.

For the rub: top roast with rosemary, thyme, and EVOO and place in crockpot.

Meanwhile begin cutting potatoes in cubes.

Sprinkle potatoes on roast and shove down between the sides of the crockpot and roast to help fill space.

Chop carrots in large chunks

Sprinkle throughout the potatoes.

A little trick to cutting onions without crying: Chop in half, slices ends off and then peel. For some reason this always works. I don’t know why, but it does! :)

Quarter the onion and leave chunks large

Sprinkle on top of roast

And lastly, chop parsnips and celery.

Chop celery in large chunks as well. This helps keep them from shrinking too much and getting mushy.

Add to crockpot

Sprinkle with rosemary, thyme, and garlic salt. Prepare the beef bouillon in hot water to lay upon the roast and veggies.

Heat 2 cups hot water with two bouillon cubes. This will help add additional flavor while the veggies cook all day long.

Mix bouillon until there are no longer chunks and cover the veggies with broth.

Allow to cook on low all day for 8 hours.

For the gravy:

Take a ladle and scoop out as much broth as you wish. Sift out the seasonings and place in a saucepan.

In a small bowl add 1/2 cup flour and water, keeping the mixture thick. Whish well until there are no lumps. (Keep mix thick but soft enough to pour.

Pour into saucepan with juice and bring to a boil. Whisk continuously until the gravy begins to form and thicken up. Boil for 1-2 minutes on a low boil.

Turn down heat. At this point if your gravy is too thick add more juice or water to bring your batch to the proper amount. If gravy is too running at this point, mix a 1-2 tbsp. of cornstarch together with a little water creating a paste. Slowly pour into NON boiling gravy and whisk well. (This can be tricky. Adding cornstarch at this point can create lumps. If this happens simply sift out the lumps yet again.

Once you’ve reached the desired amount of gravy and proper thickness, add 1 tbsp. of Beef Better than Bouillon. Mix well. Add about 3/4-1 cup milk and salt and pepper and bring to med-high heat, keeping the boil at bay. Whisk well. Taste test to make sure you have proper flavor! :)