Tag Archives: gluten-free

Wheatless Wednesday – Philly Cheesesteak Stuffed Peppers

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Wheatless Wednesday – Philly Cheesesteak Stuffed Peppers

Yesterday it snowed enough to cover everything in a couple of inches of white.  The sun is out today, and it’s absolutely gorgeous.  I’m going to pretend that it’s not bitterly cold out.  (I’m also going to pretend that it hasn’t been a year since I last posted.)

I’m a big fan of price-reduced items. Whether end caps at Target or tags-still-attached thrift store items, I’m a sucker for a good deal.  It can be especially useful at the grocery store when feeding five growing children.

I also love sandwiches oozing with sauteed veggies, meat, and cheese.  But have you seen young children try to eat such things?  Sometimes it’s easier to put things in an edible bowl.

So, when our local store happened to mark down mushrooms and peppers on the day I was shopping, I took advantage of the situation to create something new.  Colorful, flavorful, and easy to pull together, this meal may leave you with a taste of summer in the midst of a cold snap.  Fork and knife optional.

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Three peppers for 99 cents!

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Everything looks lovely smothered in cheese.

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Cooked through.  The key is to just heat the peppers through.  One of the things most people dislike about stuffed peppers are the mushy peppers.  By cutting them in half, you can easily stuff them and allow them to retain some crispness–and flavor.

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Philly Cheesesteak Stuffed Peppers

  • 3-4 bell peppers, any color
  • 1 lb. ground beef (90% lean preferred)
  • 1 cup cooked rice
  • 2 Tbsp vegetable oil
  • 1 medium onion, coarsely chopped
  • 8 oz. mushrooms, sliced
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1-1/2 cups milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried basil
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp cornstarch dissolved in 1/2 cup cold water
  • 2 cups shredded cheddar cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • crushed potato chips (optional)
  1. Wash and cut peppers in half, removing seeds, stems, and ribs.  Place on foil-lined rimmed baking sheet or in a 9×13″ baking dish.  Set aside.
  2. Place oven rack in middle position and preheat oven to 400 degrees.
  3. In large skillet, brown ground beef over medium to medium-high heat until no longer pink.  Place in large bowl. Add rice.
  4. Heat vegetable oil in now-empty skillet until shimmering.  Add onion and mushrooms; cook until softened, about 6 minutes.  Add garlic and cook until fragrant, about 30-60 seconds.
  5. Carefully add milk, cornstarch mixture, salt, pepper, basil, and Worcestershire sauce.  Stir constantly until mixture thickens.  Add 1 cup of each cheddar cheese and mozzarella cheese.
  6. Pour mixture over meat and rice; mix until thoroughly combined.  Spoon mixture into peppers.  Divide remaining cheese over peppers (you may very well want to add more).
  7. Bake until heated through and cheese is melted, about 20 minutes.  Top with potato chips, if desired. Serve.

 

Wheatless Wednesday — Chocolate Hazelnut Crispy Bars

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I think May just might be my favorite month of the year.  The mornings are still cool, a brilliant blue sky often smeared with swaths of white cirrus clouds, the promise of a warm day shining through the wispy edges.  The dirt is freshly turned, the grass is thick, and garden centers are packed with brilliant colors and lush greens that wink at customers and whisper ever so softly that this is the year the flowerbeds are going to be gorgeous;  this is the season the garden is going to be overflowing with beautiful produce and not overcome by weeds, bugs, and pests.

School is almost out, but until then, the month is full of the possibilities that come with having class outside, discovering lost favorite pens and pencils in the bottom of desks, extra recesses and rounds of hangman or other class games as teachers are finishing up the material, resigned to the fact that they aren’t going to get to that last unit.  And field trips–the joy of controlled chaos riding away from school on a bus to a destination of learning and gift shops!

I would be lying a little bit if I said that lunch was not a major reason I loved field trips.  It wasn’t that I was sick of hot lunch–no, we packed a lunch nearly every day and missed out on the pleasures of government lunch, like taco chalupas, beefy macaroni, and canned peas.  Instead, we had a sandwich of bologna, cotto salami, olive loaf, or ham stuck between two dry pieces of white bread.  I don’t recall using butter. 

But it was the thrill of a paper bag and foods that were “special” for the occasion that helped elevate field trips.  An individual bag of Lays or Cheetos.  Nutty Bars or Swiss Cake Rolls.  A juice box or Capri-Sun.  Convenience food was what we craved!  How was I to know that homemade cookies and bars were not normal?

In much the same way, my daughter begs for hot lunch every time the menu for the next quarter comes out.  Every time I have to convince her that $3.00 is too much for what she gets, that somehow we can make the same things for her–except for those mini omelets.   Little does she know that I work hard to make sure her lunch isn’t normal and boring while also navigating around the peanut restrictions that would leave her sitting at a table by herself.  No Nutty Bars or Scotcharoos for her!  

Instead, I’ve found a tasty alternative.  I admit that Nutella is a luxury I don’t often indulge in, but from time to time it’s nice to switch things up.  When I initially searched for recipes using Nutella, I found that a lot of them mixed Nutella with peanut butter.  Why would you dilute something so good and mess with that peanut allergy thing that so many are working to get around?  And so these are nothing but Nutella, pure and simple.  

A bar worthy of any field trip lunch or end-of-school treat.

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Chocolate Hazelnut Crispy Bars

  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 1 cup chocolate hazelnut spread
  • 6 cups gluten-free crispy rice cereal (feel free to use regular cereal if you aren’t GF)
  • 1 cup semi-sweet and 1 cup milk chocolate chips or 2 cups semi-sweet chocolate chips

Combine granulated sugar and corn syrup in large saucepan; bring just to a boil over medium heat, stirring constantly. Remove from heat; stir in chocolate hazelnut spread. Stir in cereal. Press into greased 13 x 9-inch baking pan.

Microwave chocolate chips in medium, microwave-safe bowl on high (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Spread over cereal mixture. Refrigerate in pan for 20 minutes or until firm.* Cut into bars. Makes 3-4 dozen bars, depending how big you cut them.

*Don’t leave them uncut in the fridge too long, or it’ll be really hard to cut them. If you happen to experience difficulty cutting, let them warm a bit and try again.