Rainbow Stuffed Peppers

Rainbow Stuffed Peppers

Serves four

You will need 4 bell peppers, one of each color - green, yellow, orange and red. Remove the tops and internal fibers from the peppers. For extra color and flavor, slice some of the good parts from the pepper tops, dice and add to the stuffing mix below. (About 1 teaspoon from each pepper.)

Stuffing mix:

1 lb. of meatloaf mix

1/4 cup of brown or regular rice

6 oz. of tomato puree

1 small onion finely diced

1/2 peeled carrot, finely diced

1/4 stalk of celery, finely diced

2 cloves of garlic, finely diced

1/2 tsp of freshly chopped oregano

1/2 tsp freshly chopped thyme

1 tbsp of olive oil

1 tsp of paprika

1/2 tsp black pepper

1/4 tsp crushed red pepper

1 tbsp grated Romano cheese

Heat oil and saute the vegetable mixture for four minutes. Remove from heat and cool.

When cool, add the meatloaf mix with the herbs, spices and tomato puree.

Mix well and portion mix into peppers.

If there is any leftover mix, form into meatballs and save on the side.

In a casserole dish add one can (10-12 oz.) of diced or stewed tomatoes.

Place the peppers on top, cover and bake for 30-40 minutes in a 350 degree oven.

Healthier Classic Pot Roast

Classical Pot Roast

(No Added Salt & Low in Saturated Fat)

Serves six

Two 1 & 3/4 to 2 pound pieces of silver tip beef roast, trimmed of excess fat

1 medium size onion, small dice

2 whole peeled carrots, small dice

1/2 stalk of celery, small dice

1 large potato diced

2 cups of red wine

2 cups of salt free beef stock

2 tbsp of balsamic vinegar

2 tbsp of tomato sauce or puree

1 clove of garlic, chopped fine

2 bay leaves

1/2 tsp of black pepper

1 tsp of fresh thyme

2 tbsp of olive oil

In a large braising pot heat the olive oil.

When hot add the beef roasts.

Brown and turn until all the roasts are nice and brown.

Remove the beef after browning and add the onions and garlic.

Saute for 2 minutes, then add the carrots and celery.

Saute another 2 minutes, then add the wine.

Simmer for 4 minutes, then add the beef stock, tomato puree and vinegar.

Now add the beef, potatoes, herbs and spices.

Bring to a slow simmer and cover.

Simmer for about two hours, until tender.

You can test for tenderness by sticking the roasts with a two prong fork. If the beef begins to almost slide off when lifting, it is done.

When done, remove the beef and let rest for 15 minutes.

While the meat is resting, thicken the vegetables and juices with a stick blender.

There is no need for cornstarch or flour to thicken, as the vegetables and potato will puree to thicken naturally. (Remove the two bay leaves before blending.)

Serve 2-3 slices per person.

This dish goes well with mashed potatoes or potato pancakes. (See previous post on mashed potatoes.)

I like to serve this dish with red cabbage and a beet salad. You can also serve this with a nice Shiraz.

The Pickle Back-Whiskey and Pickle Juice?!

Now I’ve tried whiskey and ginger-ale, whiskey-cola, and whiskey and water, but whiskey and pickle juice?! Yes, pickle juice. I read about this new idea for whiskey in the New York Post yesterday.

This is not your normal jarred pickle juice, but good old fashioned pickle juice from a barrel. The juice must be homemade or purchased from a gourmet pickle supplier like the pickle stores in the Bowery area of New York.

Legend has it that Brooklyn's Bushwick Country Club was the first in all the boroughs to offer pickle juice at the bar. One of the bartenders, feeling adventurous, tried drinking a shot of pickle brine after having a shot of whiskey. Bartenders have been drinking the “pickle back” ever since. In fact, a shot of Jameson followed by a shot of pickle juice is commonly known as a “bartender’s handshake.”

While some people may think this is strange, I can attest to drinking the juice from my wife’s Hungarian cucumber salad. (FYI - The cucumber salad recipe was previously posted). Its easy to see how this juice can be enjoyed straight or with an alcoholic accompaniment.

Recently, friends of mine tried the Hungarian cucumber salad juice with vodka. I haven’t tried it yet, but I understand it was really good. I’ll let you know when I give it a “shot.”