Thursday, January 13, 2011

Dinner Tonight

Not very often lately, but sometimes, I just want to cook all day. Today was one of those days. This is a really rough post, but it's late at night. I just want to remember what I did, so sorry if it's a little confusing :) 

Stuffed Peppers and Creamy Corn

Old-Fashioned Apple Crisp

Stuffed Peppers
*I'm really sorry, but I really stink at quantities for stuff. I'll go back and do this again and measure everything sometime, but right now I just want to get it all down.

three large green bell peppers
cooked brown rice
canned black beans, drained and rinsed
canned diced tomatoes
grated monterey jack cheese
green onions, chopped
garlic powder
chili powder
black pepper
seasoned salt

Slice the top off of the green peppers and take out all seeds and ribs. Mix stuffing ingredients (everything else) together and stuff the peppers. Bake at 375 for about 35 minutes. Delicious.
*There are several different fillings you can do for stuffed peppers - you don't have to have cheese in them (steph! :) ). Another way I have done them is to cook bulgar wheat, diced carrots, chopped red bell peppers, onions, and italian herbs (oregano, thyme, rosemary) and stuff it with those. It would also be good to do cooked turkey sausage, brown rice, zucchini, spinach, and stuffing spices (thyme, celery salt, rubbed sage, etc) inside the peppers. They're such a versatile dish.

Creamy Corn

16 oz frozen corn (don't need to thaw)
1/2 yellow onion, chopped
2 green onions, chopped
1 small zucchini, chopped
1 medium carrot, grated
1 can cream of celery soup
4 oz reduced fat cream cheese
1/4 cup milk
black pepper
*needed some garlic powder and chives. would also be good with some parmesan cheese added*

Add corn, onions, zucchini, and carrot to a small-ish crock pot (I think mine is a 3 quart?) and stir to mix. In a medium bowl, whisk together soup, cream cheese, milk, and seasonings. Pour over the vegetables in crock pot. Cook on high for 4 hours, then stir well and cook for another half hour to an hour.

Old-Fashioned Apple Crisp

ok, I used Ina Garten's recipe here  for this, but I did make some changes:

- i didn't have any orange juice, so I omitted both lemon and orange juices
- i only had dried lemon and orange zest, so i added about 1/2 tsp of both
- i only used about 1/4 cup sugar in the filling
- i also added about 1/8-1/4 cup of AP flour to the filling
- i used a mixture of golden delicious, granny smith, and fuji apples
- i used quick cooking oats in the topping, but i recommend using old fashioned instead
- i also recommend only using about 3/4 cup of flour. her 1 &1/2 is way too much
- i didn't add salt to the topping, but i did use salted butter
- i cooked it for about an hour and a half instead of an hour

all in all, it was delicious, especially with vanilla ice cream. my two year old son was a big fan :)

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