Posts Tagged ‘Course ground black pepper’

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel Sprouts – 6 cups, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

Vegetarian Bean and Berry Salad with Cream Cucumber Dressing

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

If you’re needing something light and bright to boost your mood on a chilly winter day, this vegetarian salad  will do the trick! Fresh, vitamin C-rich strawberries, crunchy cucumbers & hearty red kidney beans over greens with a Creamy Cucumber dressing – just looking at it (it’s so pretty!) will brighten your spirits!

Special thanks to the Produce Geek for his helpful buying advice this week!

Vegetarians/Vegans: Vegetarians, good to go! Vegans, you can substitute your favorite non-dairy dressing in place of the yogurt-based one that I used this week.

Gluten-conscious? You’re in business provided your yogurt is gluten-free – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Strawberries – 6 berries, sliced

    Raw materials

    Raw materials

  • Cucumbers – 8 slices, 1/4 inch thick

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red kidney beans – 1/2 cup, cooked

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Plain yogurt – 1 cup
  • Cucumber – 4 slices, 1/4 inch each
  • Garlic – 1 clove, minced
  • Lemon juice – 1 tsp (freshly squeezed recommended)
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste

Get cooking…

  1. Prepare the dressing: Combine the dressing ingredients in a blender and blend until smooth
  2. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  3. Arrange the cumber slices on top of the bed of greens.
  4. Top with the strawberry slices.
  5. Place the kidney beans on top in the center of the salad
  6. Serve with the Creamy Cucumber dressing – and enjoy!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Mediterranean-inspired Bean and Potato Stir-fry

Snappy, sweet and tangy. this week’s recipe using the Produce Geek‘s picks of the week brings a flavorful combination of shapes, colors and textures together on a single plate. 

I was thrilled to find that green beans, red potatoes and cherry tomatoes made the cut this time around! All are fabulous veggies in their own right, but they’re even better when stir-fried in unison and seasoned with my Mediterranean-style sauce. I chose to also bring red kidney beans into the mix for a vegan-friendly protein boost.

Vegetarian/vegan? Enjoy – this dish is 100% both.

Gluten Conscious? No gluten here! (But be sure to check your vinegar label to make sure you’re in the clear.)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Red potatoes – 2 cups, sliced very thin

    Raw materials

    Raw materials

  • Green beans – 6 cups, snapped in half if you like smaller pieces
  • Cherry tomatoes (or substitute grape tomatoes) – 15, cut in half

Other ingredients…

  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1/2 cup (plus 1 Tbsp for prepping the pan)
  • Balsamic vinegar – 1/4 cup
  • Natural apple juice – 1/4 cup
  • Garlic – 2 cloves, minced
  • Sea salt – 1/2 tsp
  • Sweet basil – 1 tsp
  • Course ground black pepper – 3 – 4 grinds from a pepper mill

 Get cooking…

  1. Prepare the stir-fry sauce: Whisk together olive oil, balsamic vinegar, apple juice, garlic, basil, sea salt & pepper into a small bowl and set aside.
  2. Warm 1 Tbsp olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add red potatoes and green beans. Stir often until tender (to expedite cooking, you can use a lid or aluminum foil intermittently).
  4. Decrease heat to low and add tomatoes, kidney beans and sauce.
  5. Stir until ingredients are warm and evenly distributed.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

Chicken, Apple & Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

It’s been an unseasonably warm past few days here in central PA, so this week’s fantastic fruit recommendations from the Produce Geek fit nicely into what I was hungry most for during this balmy weather pattern. 

Here’s what I’m talkin’ about: Hass Avocados and Pink Lady Apples on a salad full of greens and grilled chicken breast – and accented with my zingy honey lemon dressing A delightfully light, yet filling meal that makes a terrific “day after holiday party” dish to alleviate at least a tiny bit of guilt from overindulgence. 

Vegetarians/Vegans: Substitute your favorite beans for the chicken and omit the cheddar cheese.

Gluten-conscious? You’re good to go provided your vinegar and cheese is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Pink Lady apples – 1/2 medium apple, chopped

    Raw materials for this week's salad

    Raw materials

  • Hass Avocados – 1/2 avocado, sliced

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Grilled chicken breast – 4 oz  for each serving, chopped
  • Shredded cheddar cheese (optional) – 1 oz.

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Canola oil – 1/4 cup
  • Extra Virgin Olive oil – 1/4 cup
  • White wine vinegar- 1/4 cup
  • Lemon juice – 2 Tbsp (freshly squeezed recommended)
  • Honey – 3 Tbsp
  • Cilantro – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  2. In a medium bowl, combine chopped grilled chicken breast and apple pieces.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Arrange the avocado slices around the perimeter of the bed of greens.
  6. In a small bowl, whisk the following together to create the dressing: canola oil, olive oil, vinegar, lemon juice, cilantro, honey,  sea salt & pepper.
  7. Pour 2 Tbs[ dressing for each serving into the bowl with the chicken & apples. Stir thoroughly.
  8. Add a serving of the chicken & apple mixture in the center of each salad plate (be sure to spoon up some of the dressing from the bottom of the bowl to drizzle on top!).
  9. Sprinkle with shredded cheddar cheese (optional).
  10. Serve and enjoy!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

There’s nothing better for recovering from a Thanksgiving day weekend turkey and trimmings hangover than a fresh salad. But rather than make you go “cold turkey”, this salad creation was built to satisfy and satiate. 

Again, no going cold turkey…literally. This recipe combines ground turkey, greens, &  black olives with the Produce Geek‘s buying recommendations  – Yukon gold potatoes, grape tomatoes & white mushrooms. Finished with my Honey Citrus Balsamic Vinegar dressing, it’s tangy, tasty, crispy…and more than hearty enough to give you the energy you’ll need for a demanding day of Cyber Monday shopping.

Vegetarians/Vegans: Substitute your favorite beans for the turkey.

Gluten-conscious? You’re good to go provided your vinegar is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • White mushrooms – 1/2 cup, sliced

    Raw Materials for Turkey Potato Salad with Honey Citrus Balsamic Dressing

    Raw Materials

  • Yukon gold potatoes – 1/2 cup, sliced thinly & chopped into small pieces (prepare enough for all your servings)
  • Grape tomatoes – 6

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Black olives – 1 Tbsp, sliced
  • Ground turkey breast – 4 oz  for each serving
  • Chives – 1/4 tsp

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Extra virgin olive oil – 1/2 cup
  • Balsamic vinegar- 1/4 cup
  • Orange juice – 2 Tbsp
  • Honey – 1 Tbsp
  • Basil – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium heat in a  large deep frying pan or wok.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Add a little more oil to the pan/wok and cook the potatoes on medium heat until tender.
  6. Remove potatoes from pan and combine them with the ground turkey in its bowl.
  7. Allow to cool for approximately 10 minutes, and then top each plate of greens with  even portions of the ground turkey/potatoes mixture.
  8. Arrange the mushrooms and tomatoes around the perimeter of the salad. Top with black olives.
  9. In a small bowl, whisk the following together to create the dressing: olive oil, balsamic vinegar, basil, honey,  sea salt & pepper.
  10. Serve salad with the dressing in a carafe, & dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Tastes of Autumn Grilled Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

When I laid out the ingredients for this week’s recipe, my husband had doubts about the outcome. He wasn’t quite sure how I’d pull off combining butternut squash, russet potatoes, salad greens, hot peppers & chicken into a single dish. How dare he doubt me! This one turned out to be one of his favorite salads – EVER.

Heeding the  Produce Geek‘s buying recommendations this week, I stir-fried the squash, potatoes, hot peppers, and chicken – and then created a stir-fry atop a salad. Enjoy the warm flavors and crisp greens with my creamy garlic chive dressing. Delish!


Vegetarians/Vegans: Substitute your favorite beans for the chicken. Vegans can substitute the dairy-based dressing with one that’s vegan-friendly.

Gluten-conscious? You’re good to go provided your choice of mayo and yogurt are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Butternut squash – 1/2 cup, chopped into small pieces (chop enough for all your servings)

    Raw materials for Tastes of Autumn Stir-fried Chicken Salad

    Raw materials

  • Russet potatoes – 1/2 cup, chopped into small pieces (chop enough for all your servings)

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Hot peppers – 1 tsp, minced (optional)
  • Chicken breast – 4 oz, chopped

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 1/4 cup
  • Plain yogurt – 3/4 cup
  • Chives – 1 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium in a  large deep frying pan or wok.
  3. Add chicken and hot peppers; stir-fry until chicken is fully cooked, remove from pan/wok & set aside  in a large bowl.
  4. Add squash and potatoes to pan/wok and stir-fry until tender (time will depend on number of servings, but plan on about 15 minutes)
  5. Remove from pan/wok and add to the bowl with the chicken and peppers. Stir to distribute all contents evenly.
  6. Allow to cool for approximately 15 minutes, and then top each plate of greens with  even portions of the mixture.
  7. In a small bowl, prepare the dressing; whisk together mayo, yogurt, garlic, chives, sea salt & pepper.
  8. Serve salad with ramekins of dressing and dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

My thanks to the Produce Geek for inspiring me to try something new this week. Being the greens lover that I am, I’m almost ashamed to admit that I had never before tried kale in any way, shape or form.  Wow! Was I missing out! What I thought would be a bit of a “bitter” experience, turned out to be nothing of the sort. When I combined it into a stir-fry with the Produce Geek’s weekly picks of sweet onions and honeycrisp apples, slaw mix and lentils, it earned my respect – and repeat business. Be prepared to see more if it in future dishes!

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Kale – 4 cups

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Sweet onion – 2 cups, chopped
  • Honeycrisp apples -2 small, sliced

Other ingredients…

  • Slaw mix – 4 cups
  • Lentils – 2 cups, cooked
  • Peanut oil – 3 Tbsp (plus 2 tsps additional for prepping pan)
  • Sesame oil – 3 Tbsp
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 2 tsps
  • Course ground black pepper – 1/4 tsp
  • Brown rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Combine remaining peanut oil, sesame oil, apple cider vinegar, liquid aminos, honey & pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add vegetables and stir until tender, but not soggy  (approximately 10 minutes).
  4. Lower heat to medium-low and add lentils, apple slices & stir-fry sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over brown rice.

Makes 4  servings – Eat well!

Pinto and Pepper Salad with Creamy Avocado Dressing

Pinto and Pepper Salad with Creamy Avocado Dressing

Pinto and Pepper Salad with Creamy Avocado Dressing

With the  Produce Geek recommending sweet red peppers and Hass Avocados among his  picks this week, I was inspired to create a south-of-the-border-style salad.

This meal has some “meat” with protein-rich pinto beans – and it has just a hint of “heat” with poblano peppers. Topping it off is a creamy avocado dressing that is worthy of a fiesta. 

Vegetarians/Vegans: No meat here…but there is dairy in the dressing. Vegans can omit the yogurt and replace it with a little extra tomato and avocado.

Gluten-conscious? You’re good to go provided your choice of yogurt is in the clear – read the label to make sure it doesn’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Sweet red peppers – 1/2 pepper, sliced
  • Hass Avocados – 1 cup, chopped (for the dressing)

    Raw materials for this week's recipe

    Raw materials for this week's recipe

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 3/4 cup, torn into bite-sized pieces
  • Romaine lettuce – 3/4 cup, torn into bite-sized pieces
  • Poblano peppers – 1/2 pepper, sliced very thin
  • Pinto beans – 1/2 cup

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Hass Avocado – As noted under The Produce Geek’s Picks above
  • Tomatoes – 1 cup, chopped
  • Plain Greek yogurt (or Sour cream) – 3/4 cup
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
  • Cilantro – 1/2 teaspoon

Get cooking…

  1. Toss the following ingredients together and place on plate.
    • Romaine lettuce
    • Green leaf lettuce
    • Red sweet pepper slices
    • Poblano pepper slices
  2. Center Pinto beans on top of the veggies.
  3. Create the dressing:
    1. Put all dressing ingredients into a blender or food processor.
    2. Blend until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  4. Place salad dressing cup on plate and grab your fork!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.

Bring On Breakfast Stir-fry

 

Bring On Breakfast Stir-fry

Bring On Breakfast Stir-fry

Lured by the wiles of the Ephrata Street Fair in our downtown last evening, I didn’t keep with my normal Tuesday night routine of cooking up my recipe of the week. Wanting to stay true to my Wednesday post schedule, I incorporated the  Produce Geek’s pick of white potatoes into a hearty breakfast stir-fry this morning. Broccoli, cheddar cheese and some high-power protein (eggs and pinto beans) give this morning (or whenever you want to make it) meal some real get up and go!  


Vegetarian/vegan version: Remove the eggs & cheese from the equation and add more beans.

Gluten Conscious: This is a gluten-free recipe. But as always, check the label on your cheese to make sure it’s in the clear.

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • White potatoes – 4 medium, sliced very thinly

    Raw materials for Bring On Breakfast Stir-fry

    Raw materials for this week's stir-fry

Other ingredients…
  • Broccoli – 4 cups, cut into small pieces
  • Eggs –  4 whole
  • Pinto beans – 1 1/2 cups cooked
  • Cheddar cheese – 4 oz, shredded
  • Canola oil –  1 Tbsp for prepping pan
  • Course ground sea salt – 1 tsp
  • Course ground pepper – 4 good twists
  • Parsley flakes – a couple of pinches

Get cooking…

  1. Warm canola oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add potatoes & broccoli, stir often and cook until tender  (approximately 10 minutes).
  3. Add eggs, stirring non-stop, until cooked (approximately 3 minutes, give or take)
  4. Lower heat to medium low and add beans, cheese, salt & pepper. Stir until cheese is starting to melt (a minute or two)
  5. Serve with a sprinkle of parsley on each serving.
Makes 4  servings – Eat well!

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Grilled Steak & Spinach Salad

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Although my personal preferences often lead me to create poultry and vegetarian meals, I firmly believe that a little bit of red meat is good for the body, soul – and sanity! This week, I took the always on-target buying advice from the  Produce Geek and crafted a steak salad using his picks this week!

The white mushrooms and broccoli that he recommended perfectly complemented the spinach and lean grilled sirloin steak that came from the grass-fed steer we bought a share of earlier in the year. Topped with Creamy Garlic Chive Dressing (my own-made!), this salad made a satiating meal fit for the most ravenous of meat-lovers.

Vegetarians/Vegans: Although this salad is carnivore-oriented, you could substitute a hearty bean (kidneys or pintos perhaps) for the steak and swap the yogurt-based dressing with a nice balsamic vinaigrette.  

Gluten-conscious? You’re good to go provided your choice of mayo & yogurt are in the clear – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Broccoli florets – 3/4 cup, cut into bite-sized pieces

    Raw materials for the Steak and Spinach Salad

    Raw materials for the salad

  • White mushrooms – 3/4 cup sliced

Other ingredients…

Amounts are PER SERVING

  • Fresh spinach – 1 cup
  • Grilled sirloin steak strips  –  3 -4 oz w/fat trimmed

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Greek yogurt – plain, 1/2 cup
  • Mayo  – 1/4 cup (preferably Safflower or Olive oil variety)
  • Milk – 1/4 cup
  • Chives – 1 tsp
  • Dill Weed – 1/2 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
Get cooking…
  1. Place spinach on plate.
  2. Space broccoli florets around the perimeter.
  3. Top interior spinach bed with white mushrooms.
  4. Lay grilled steak on top of mushrooms.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Place salad dressing cup on plate and shout “Steak is served!”
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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