I loved these kind of ideas when I was working and/or raising the kids. I though of you all (poor babies 
) and your frantic week night dinners when I played with this dish.
I made the whole amount of filling for the C@H stuffed peppers last week, but only made 4 peppers, so had lots left over. so, here an idea for y'all.
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This is such a versatile mixture to have on hand when you are short of time. I stuffed pepper one night, added a portion of it to some roasted tomato soup for an evening dinner, also added it to a tortilla with lettuce, onion, fresh tomatoes for a taco/burrito thing. I have a portion left and I think I’ll add it to some pasta with a little Parmesan/Asiago.
Jambalaya Pepper Filling – adapted from:
C@H, Issue #43, Feb. 2004
2 cups cooked rice
8 oz. turkey kielbasa, cubed
8 oz. boneless, skinless chicken breast, cubed
Note: sub the above meat with ground beef, ground turkey, or a combination of any of these)
1 T. olive oil
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 T. Cajun spice mix, see below
2 large cloves garlic, minced
14.5 oz. can diced tomatoes
Sauté kielbasa and chicken in oil in a skillet for 2 minutes. Add vegetables, spice mix, and garlic, cook 3-5 minutes. Stir in cooked rice and tomatoes; simmer 5 minutes or until tomato liquid is absorbed. Cool mixture slightly; transfer to a bowl and refrigerate until needed.
Cajun Spice mix – makes 2 T. add all of it to the above mixture.
Combine:
1 tsp. each: paprika, kosher salt, garlic powder
1/2 tsp. each: black pepper, onion powder, cayenne, dried oregano, dried thyme
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Darn near takes care of a week's worth of dinner and the flavors differ so you don't feel you're eating the same darn thing.
) and your frantic week night dinners when I played with this dish. I made the whole amount of filling for the C@H stuffed peppers last week, but only made 4 peppers, so had lots left over. so, here an idea for y'all.
--------
This is such a versatile mixture to have on hand when you are short of time. I stuffed pepper one night, added a portion of it to some roasted tomato soup for an evening dinner, also added it to a tortilla with lettuce, onion, fresh tomatoes for a taco/burrito thing. I have a portion left and I think I’ll add it to some pasta with a little Parmesan/Asiago.
Jambalaya Pepper Filling – adapted from:
C@H, Issue #43, Feb. 2004
2 cups cooked rice
8 oz. turkey kielbasa, cubed
8 oz. boneless, skinless chicken breast, cubed
Note: sub the above meat with ground beef, ground turkey, or a combination of any of these)
1 T. olive oil
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 T. Cajun spice mix, see below
2 large cloves garlic, minced
14.5 oz. can diced tomatoes
Sauté kielbasa and chicken in oil in a skillet for 2 minutes. Add vegetables, spice mix, and garlic, cook 3-5 minutes. Stir in cooked rice and tomatoes; simmer 5 minutes or until tomato liquid is absorbed. Cool mixture slightly; transfer to a bowl and refrigerate until needed.
Cajun Spice mix – makes 2 T. add all of it to the above mixture.
Combine:
1 tsp. each: paprika, kosher salt, garlic powder
1/2 tsp. each: black pepper, onion powder, cayenne, dried oregano, dried thyme
---------
Darn near takes care of a week's worth of dinner and the flavors differ so you don't feel you're eating the same darn thing.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
