Cauliflower Rice Stuffed Peppers

 

Watch how on youtube  https://youtu.be/HQpyXomObWY

Ingredients

·         Small amount of oil or butter

·         .452 Kg (1 lb) of ground beef OR chicken OR turkey. 

·         340 g (1 package) of any flavour frozen cauliflower rice

·         1 chopped onion

·         1 cup shredded cheese

·         1 can tomato/pasta sauce (OR condensed tomato soup)

·         4 medium bell peppers, halved lengthwise with seeds and stem removed

·         Salt & pepper

·         1 teaspoon Italian seasoning (OR oregano & basil)

Directions

·         Preheat the oven to 375F.

·         In a non-stick frying pan, sauté the onion with the meat & spices until the meat is cooked (approx. 10 minutes).

·         Drain the excess fat/liquid.

·         Add the cauliflower rice.

·         Cook another 5 minutes and stir often.

·         Stir in some tomato sauce or soup – don’t make it runny.

·         Stuff the mixture into the pepper halves.

·         Top each with a tablespoon of tomato sauce and some shredded cheese.

·         Lay on a baking dish (no need for oil) and cover with tin foil

·         Put the covered dish in the oven and bake for 20 minutes.

·         Remove tin foil and put back in the oven for 10 more minutes.

·         Broil for 2-3 minutes if you want but be careful not to burn the tops.

Variations

·         Use a can of black beans instead of ground meat.

·         Add some cheese into the mixture and not just on top to make it more cheesy.

·         Use Cumin & Chili powder (taco seasoning) instead of Italian seasoning.

·         Add red pepper flakes or garlic.

·         Add whatever veggies you have on hand.

Ham Tart

 Ham and Cheese Tart - YouTube

Ingredients:

• 2 sheets of all-butter puff pastry (35x23 cm/14x9 in)
• 125 g tomato passata
• fresh basil leaves
• 150 g grated Gruyère or Cheddar
• 150 g cooked black forest ham, thinly sliced
• salt & pepper to taste
• 1 egg, beaten with water

Instructions:

1. Preheat the oven to 400°F
2. Unwrap the pastry and stretch the first piece out onto a baking tray lined with baking parchment.
3. Spread it with the tomato sauce, leaving a border of 2 cm (3⁄4 in) clear around the edges. 
4. Scatter the cheese and basil, followed by the ham.  (remember to leave the border)
5. Lay the second sheet of pastry on a lightly floured surface and score shallow, diagonal cuts across its surface, to make a diamond pattern. Lay the scored pastry over the first sheet.
6. Use your fingertips to push the two layers of pastry together around the edges and seal with the prongs of a fork to make little lines around the border.
7. Brush the top with a thin layer of the seasoned beaten egg.  Use the tip of a sharp knife to make around 10 small holes in the pastry, to allow steam to escape.
8. Bake for 20 minutes or until golden brown, then turn the oven down to 340°F and bake for 15 minutes more.
9. Remove from the oven and allow to cool for a few minutes before serving. It is also good eaten at room temperature.