classic stuffed bell peppers

Ingredients

table salt
4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup

Instructions

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

*From America's Test Kitchen

basic rice pilaf

This is such a wonderful pilaf recipe.
It makes a perfect starchy side for almost any meal!

Ingredients

1 1/2 cups Basmati rice or long-grain rice
2 1/4 cups water
1 1/2 tsp. table salt
ground black pepper
3 tbsp. unsalted butter
1 small onion

Instructions

1. Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat 4-5 times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside.
2. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and saute until softened but not browned, about 4 minutes. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, add place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; fluff rice with fork and serve.

* From America's Test Kitchen

lubia

Lubia is a Lebanese dish that I grew up eating. I've tweaked it bit and made it my own. Give it a try!

Ingredients

1 lb. lean ground beef
2 onions, halved and thinly sliced
1 (28 oz.) can of diced tomatoes, San Marzano preferably
2 lbs. fresh green beans
2-3 tsp. Syrian Spice
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
white rice

Instructions

1. Brown beef in large Dutch oven.
2. Add onions to the pot and cook until soft.
3. Add Syrian spice, salt, and red pepper flakes; mix together.
3. Add tomatoes; bring to a simmer.
4. Add green beans. Cover and let it simmer for 15-25 minutes to soften beans. Don't cook too long...I like to keep the beans on the crunchier side.
5. Serve on top a bed of rice.

Emeril's chicken and rice soup

This is the perfect soup for a sick day!

Ingredients

2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch dice
1 tbsp. Emeril's Original Essence or Creole Seasoning
1 tbsp. olive oil
2 cups diced onions (small dice)
1 1/2 cups diced carrots (small dice)
1 1/2 cups diced celery (small dice)
1 tbsp. minced garlic
1 tsp. dried basil
1/4 tsp. crushed red pepper
2 quarts low-sodium chicken broth, plus more if needed
1/2 cup uncooked long-grain white rice
1 (5-oz) bag pre-washed spinach

Instructions

1. Place the chicken in a medium bowl, season with the Essence, and set aside.
2. Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the garlic, basil, salt, and crushed red pepper, and continue to cook for 1 minute.
4. Add the chicken and cook for 3 minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover, reduce the heat to a simmer, and cook until the rice is just tender, about 12 minutes.
5. Stir in the spinach, and serve immediately.

*Adapted from Emeril

stir-fried beef with broccoli, bell peppers, and asparagus

Ingredients

1 lb. flank steak, trimmed
2 tbsp. low-sodium soy sauce
1 tsp. minced garlic
1/2 tsp. black pepper
3 1/2 tsp. water, divided
2 tbsp. oyster sauce
1/4 tsp. crushed red pepper
3/4 lb. broccoli
1 bunch of asparagus
2 tbsp. canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces
4 cups hot cooked long-grain rice

Instructions

1. Cut steak in 1/8-inch thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate for 30 minutes.
2. Combine 1 1/2 tbsp. water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
4. Snap off hard ends of asparagus. Slice diagonally into 1-inch pieces.
5. Heat 1 tbsp. canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to a skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to bowl.
6. Heat the remaining 1 tbsp. canola oil in pan over medium-high heat. Add broccoli and asparagus; cook 2 minutes, stirring constantly. Add the remaining 2 tbsp. water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

*adapted from Cooking Light