3 Down 1 to Go

One week left!  That's it and I'm DONE with nights.  Yes, I'll still have some night shifts in the ER and some overnight calls but my MONTH of nights will be done after 4 more shifts.  Whew.  Hasn't been as bad as I was thinking it would be.  I definitely have not done any cooking.  But tonight, I'm throwing together a spaghetti squash concoction!  YES!  Though I do miss the summer veggies when fall come, I really enjoy the spaghetti squash that comes with fall.  However, today's recipe has nothing to do with spaghetti squash...it is another stuffed recipe.  Apparently, last month was all about stuffed veggies.

I had a bottle of Verde sauce that I bought on clearance sitting in my cabinet.  I decided to use it, instead of tomatoes, for the base of stuffed peppers.  Oh my!  This turned out SO good.  There was a nice spice and "twang" to the sauce.  It made for several yummy meals!  For the filling, I used a bag of frozen fajita veggies (onions and bell peppers), zucchini, squash, and black beans.

  I added a little salsa for some spice and tomato flavor.  Topped with just a sprinkle of cheese and it was perfect! 

Stuffed Mexican Peppers
3 peppers (I used red, yellow, and orange), seeded and cut in half
1 jar of Verde sauce
1 bag frozen fajita veggies
1 can black beans, drained
1 zucchini, sliced
1 squash, sliced
1/3-1/2 cup salsa
2% sharp cheddar cheese

Bring a pot of water to a boil.  Place halved peppers in the water and parboil for 10 minutes.  While they are cooking, saute fajita veggies, squash, and zucchini in a saute pan until softened.  Add beans and salsa  Cook until warmed through.  Remove bell pepper from water and allow to drain.  When drained, gather a casserole dish large enough to hold all peppers.  Pour the sauce in the bottom of the pan.  Place all peppers cut side up in the dish.  Fill each pepper with the bean and vegetable filling, you might have some left over - great on salad!  Top each pepper with a sprinkle of cheese.  Place in oven that has been preheated to 325.  Bake for 20-25 minutes or until cheese melts.  Remove from oven and enjoy!

Chicken Tabouleh

My first brief return to cooking started last week with a simple tabouleh salad for lunch.  Unfortunately, I left it at home one day and when I pulled it out yesterday to take to lunch today, the peppers had begun to mold.  However, the days I did eat it, I enjoyed it.  The chicken gives it a nice fullness.  I must say, though, there was still something missing.  I think adding some goat cheese would help...though that still wouldn't make it quite like "real" tabouleh.  This just doesn't have the strength of taste...something missing in the seasoning.  Any ideas?!  Coming soon...an old childhood favorite!

Tabouleh with Chicken and Red Pepper from Cooking Light March 2009
1/2 cup uncooked bulgur
1/2 cup boiling water
1 1/2 cups diced pulm tomatoes
3/4 cup (I used 1 full cup) shredded, cooked chicken
3/4 cup minced fresh flat-leaf parsley
1/2 cup finely chopped red bell pepper
1/2 cup diced English cucumber
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine the bulgur and boiling water.  Cover and let sit for 15 minutes or until bulgur is tender.  Allow to cool.  Drain if needed.  Add all remaining ingredients and toss well.  Enjoy!

Shrimpy is Often Good

I have now transitioned to a month on pediatric wards (basically, in-hospital team for kids). Last night I was on call...and our post-call list is three patients long. That is UNHEARD of...incredibly, well, shrimpy! I will take shrimpy. I'll also take shrimpy for a good lunch. I got an e-mail from Real Simple with this yummy looking taco recipe that I decided to transform into a salad. Initially it wasn't quite what I was expecting, but after sitting for a little while it got better. Probably would be better as the tacos, but I thought it was a refreshing change for a salad. The biggest problem was the cole slaw...it was just too tough for me and didn't really soak up the dressing very well. If you try this, maybe play around with the greens...the shrimp and citrus flavors were wonderful!

Shirmp and Citrus Salad
1/2 bag cole slaw
4 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons sour cream/Greek yogurt
salt and pepper
1 cup corn kernels, cut fresh from cob (about 2 ears)
1 can mandarin oranges
1 pound medium shrimp, thawed and grilled
sliced almonds (optional - I didn't use but just now thought it would be a yummy addition)

Directions

1. In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage and corn. Let sit, tossing occasionally, for 10 minutes. Overnight is better.
2. Season the shrimp with salt and pepper. Cook on grill (I used George Forman...you could just saute in a skillet) Cook until opaque throughout, 2 to 3 minutes.
3. When ready to serve, add oranges to slaw (almonds would make a good addition, too) and serve shrimp on top.
   

Nacho, Nacho Man!

This girl is really excited! In just a few minutes I will leave with my friend to go see the Andrew Lloyd Webber musical "Jesus Christ Superstar." SO excited. But before I leave, I want to tell you a story: One cold February day, after a very late breakfast, a boy walked up to his mom and moaned "What's for lunch." She and her daughter made several suggestions...grilled cheese, soup, leftover pizza...none of this pleased the boy. He was inconsolable..."What's for lunch" he moaned. As he and his mom stood at the pantry door, his eyes landed on some refried beans..."Nachos!" He pulled out the chips from the bag as his mom sliced some tomatoes. Next he spooned some refried beans into each chip...very meticulously! Following the beans went some taco meat (which him mom had very smartly frozen from a previous meal. Then some cheese, both the processed variety, melted, and the sliced variety. Then jalapenos and tomatoes...seems like this boy has done this before! Into the oven they went until the cheese was melted and warm! Now the boy doesn't like many extras, but his mom and dad added some sour cream to theirs...seems like the perfect Saturday snunch (that would be snack and lunch combined...what else can you call it when you eat at 3:30?!). He was proud of himself and all enjoyed his efforts! A few weeks later, he turned 23...Happy Birthday, Philip!

Philip's Nachos
1 bag tortilla chips (scoops work well)
1 can refried beans
1 cup (or more) left over taco meat
several cherry tomatoes, sliced
jalapenos
velveeta cheese, melted
jalapeno cheese, torn

Place chips on a baking sheet. Put beans in chips. Sprinkle taco meat over beans. Place jalapenos on meat. Place tomatoes on chips. Pour melted cheese over chips. Place torn jalapeno cheese over chips. Bake in 350 (guessing) degree oven until cheese is melted and nachos are warm. Enjoy!

Obviously, you can tailor this to your tastes by adding or removing or modifying ingredients.

It's a Wrap!!!

Tomorrow, I finish my ethics course. It's been interesting, concerning, and enlightening. I hope that I will be able to put into practice what I've learned and the things I'm convicted of. With spring on the horizon, here is a light and healthy lunch that my mom and I enjoyed over Christmas. It was based off of a sandwich that she had from Panera bread. It was the veggie sandwich. Her sandwich had a pesto on it, but we just used hummus instead. I used a La Tortilla Factory wrap (which I love!) but this would also be delicious on any other tortilla, focaccia bread, or beer bread...of which I will be providing a recipe soon!!! Veggie Wrap
1 tortilla
hummus (see "recipe" below)
lettuce
tomatoes
red onion
cucumber
olive (not on this one but would be GREAT!)
goat cheese

Spread hummus on one side of the tortilla and goat cheese on the other side. Place lettuce on one side. Top with tomatoes, onion, cucumber, and olives. Roll and enjoy!

Hummus (this is how I make it about once a week)
1 can chickpeas, drained
2 Tablespoons olive oil
salt
parsley
garlic or garlic powder
1/2 cup water

Place all ingredients (except water) in food processor. Process (!). Gradually add water until processor runs smoothly. Taste and season as desired. Be careful not to add too much salt! I did this time and the only way we could eat the hummus was on this wrap!