Guest Post for Lazaro Cooks: Tahini Soba Noodles with Caramelized Jumbo Sea Scallops

I've been a fan of Lazaro Cooks since I started blogging a few years ago. His cooking style is what mine used  to be 3 or 4 kids ago. His take it or leave it  personality mimics mine and I love to read his blog while sipping a glass of red wine and longing for the day when I can cook amazing, grown up food with actual spices in it without having to clean it off of the walls afterwards.






I  love ethnic foods. Especially when it involves exotic spices and seafood. I also have a serious addiction to veggies and seafood. Even as a child I adored giant sea scallops and requested them for my birthday every single year along with Kahlua cake. My mom used to put cayenne in EVERYTHING from spaghetti, mixing it into peanut butter and sprinkling it on top of cottage cheese, so I grew up being accustomed to spicy foods. I have to hold back a bit on the spices with my little ones but am trying to build up a tolerance as we speak.

The kids loved this Tahini soba noodle dish slightly sweetened with honey and which I served to them with cubed chicken and saved the spicy-sweet jumbo sea scallops for my husband and myself. Tahini is a wonderfully mild paste made from toasted sesame seeds and commonly used in hummus. I've never been a big fan of peanut butter but love tahini's unique taste. Feel free to use peanut or almond butter in this if you wish.

Please head over to Lazaro Cooks for the recipe, it's simple, delicious and you'll  love  Laz's collection of recipes, I promise.

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Chinese Noodles with Sticky Orange Maple Sauce & Chicken { every day dinners }

As a food blogger (a title I'm still not quite o.k. with for some reason)  it would probably be wise to stick with one or maybe two types of cuisine that I'm familiar with and try perfecting and blogging about said cuisine. For instance, I am a native Zonie (From Arizona for those of you who don't speak Gwen). Meaning, I've lived here since I was an infant so I have self proclaimed myself a native, grandfathered in if you will.

Therefore, it would probably be wise of me to stick with the foods and flavors from the Southwest.  Yet, while Southwestern and Mexican foods happen to be one of my most favorite foods, how could they not be growing up in the midst of such a lavish and exuberant culture with spices and sauces that will set your very soul on fire? I find myself with a wondering palate. 

So, as much as I adore and often crave the flavors of the Southwest, I simply could not live on jalapenos and habeneros alone. Oddly enough, as a self proclaimed Native Zonie living in the middle of the desert,  my absolute favorite foods happen to stem from the sea. Sea Bass, Salmon, Smoked Swordfish, Grilled Crab, Barbecued Shrimp and even the occasional anchovy when it's involved in a lovingly made Puttenesca sauce.  Sushi?  Hell ya!  Breakfast is served!




Which brings us to Chinese food. Obviously.

As I mentioned, I have a wandering palate. I love that about me.

I also am not a huge fan of pasta, but I looooveeee noodles.

Stay with me.

It's all about the sauce. Correct me if I'm wrong please but a noodle is a noodle is a noodle (except, once I did have an amazingly wonderful, seriously fresh, home made linguine that would knock your socks off, another time.) and again, really, it's all about the sauce.  

Sticky sweet, orange maple balsamic sauce with an Oriental flare. 

Schazaaam! 

If you can find these twisty, curly "Ramen" style noodles I prefer them in this sticky sauce, kids and adults alike find them a fun noodle to slurp up with extra sauce. Otherwise, use regular soba noodles or even the cheap, packaged Ramen noodles will work though not as thick and yummy.

PREP TIME    15 MINUTES        COOK TIME     15 MINUTES      SERVES 4

Ingredients

1, 6 oz package oriental noodles, cooked according to package directions

2 boneless, skinless chicken breasts, cooked

2 cups broccoli florets

1 small red bell pepper, julienned

2 cups cooked chicken, chopped

3 cloves garlic, minced

1 teaspoon sesame oil

sesame seeds for garnish

for the sauce

2 teaspoons tamari (organic, gluten free, low sodium soy sauce)

2 teaspoons rice wine vinegar

4 teaspoons maple balsamic vinegar (or 3 teaspoons balsamic vinegar, 2 teaspoons pure maple syrup or honey)

1/4 cup fresh orange juice

1 teaspoon orange zest

4 teaspoons toasted sesame oil, whisked in

red pepper flakes, if you please

Cook chicken. I use my pressure cooker at 2nd ring for 8 minutes for very moist chicken breasts.

Whisk together ingredients for sauce, set aside.

Bring water to a boil, blanch broccoli florets for 3-4 minutes. Remove with a large, slotted spoon and place in colander and rinse with cool water to prevent from cooking further. Set aside. Return water to boil,  cook noodles according to package directions. Drain noodles.

In a large wok, preheated over medium high heat add sesame oil. Toss in red bell pepper, drained broccoli and garlic and toss a few times. Cook for just 2-3 minutes being careful not to burn garlic. 

Re-wisk sauce.

Combine noodles, sauce, broccoli, peppers and chicken in a large bowl. Toss to combine. 

Enjoy!

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Hot and Sour Soup with Shrimp

Nothing makes you feel better on a cold and crummy day than a bowl of piping hot soup. O.K. maybe a hug helps too, but soup is the best. Take this hot and sour soup for instance, tons of good for you veggies and a sweet and tangy broth you'll want to slurp up every last drop of. 

Sorry about the crummy pic's guys. I've been feeling icky and all I had in me was a handful of half hearted shots. I'll tell you though I'm SO glad I saw this thing coming and made this soup yesterday so I could have some today in between naps. O.K., my mommy made it for me. You're never too old for your mom to make you a bowl of home made soup right?

I almost always make home made chicken and veggies soup with tons of fresh herbs when I'm feeling  sick but something about this sweet and sour one I saw on Eats Well With Others really caught my eye. The broth is spot on with fresh ginger, a bit of tamari and a splash of rice vinegar and I love all of the healthy veggies in here. If this doesn't snap me out of my head cold, nothing will. 

For an extra kick in the head, sprinkle in a few drops of Sirachi Hot Sauce! That'll clear ya up!

recipe adapted from Eats Well With Others

TIME        20 MINUTES           SERVES       6

Ingredients

3 tbsp sesame or peanut oil
1 onion, thinly sliced
1 tbsp fresh ginger, peeled and sliced very thinly
1 large sweet potato, peeled and diced
1 cup diced carrots
½ savoy cabbage, coarsely chopped
1 lb medium size shrimp, peeled, deveined
2½ quarts water or vegetable broth
½ cup tamari sauce
⅓ cup Organic rice vinegar
2 tsp salt
2 tsp ground black pepper
½ cup cold water
¼ cup cornstarch
1 cup shitake mushrooms, stems removed and sliced thinly
1 yellow bell pepper, diced
2 cups bok choy, chopped
14 oz canned diced tomatoes
1 tablespoon toasted sesame oil
Hot Pepper Flakes to taste

Instructions

Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots and cabbage and bok choy. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.

In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.

Add the mushrooms and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the tomatoes and bring the soup back to a simmer. Remove from heat and stir in the sesame oil.

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Simply Healthy Family's Favorite Fall Recipe Roundup {say that 10 timesfast!}

Here's what's happening right now. I decided to stop blogging because

a.)   I keep comparing myself to other bloggers even though I firmly believe in not comparing myself to anyone, ever and therefor am making myself depressed, crazy and then just plain pissed followed by a general annoyance for no good reason. (I do however believe in random, run-on-sentences) and

b.)   I've become overwhelmingly consumed by guilt from spending too much time on the computer editing, writing and researching for my blog and not enough time with my children. No matter how many times I tell myself that a little bit of "me time" is a good thing I still feel guilty every time I'm sitting here and the kids are running around the house like banshees.


Then,  I had a day off, the weather dropped  20+ degrees into down right awesome here in Phoenix, I had a nap, then a glass or two of wine and  got over myself.  Onward and upward,  all things in moderation et cetera, et cetera.......




Lastly and coincidently, my 3 younger children have been playing very nicely together for 4 hours straight. No one is under the influence of medication or bribery, no one has incidentally knocked out someones tooth and no one has cried, died or gotten on anyone's nerves for FOUR HOURS STRAIGHT.  I'm going to go with my positive self and not think about the calm before the storm that will hit full force right around bedtime. Happy thoughts.





So in an effort to remind myself why I do what I do in this silly blogging world I compiled my very favorite Fall Foods to share with you. I usually don't do 'round ups' but looking through my favorite recipes and flavors, Fall is always on the top of the list. Every time.

I hope you stick with me and more importantly have tried or at least saved a recipe or two from my humble little place here. Any thoughts or suggestions are always appreciated. What would you like to see more of here at Simply Healthy Family? What are your favorite Fall foods? Do you ever experience "Mom Guilt"? How do you cope?

Fall Favorites from Simply Healthy Family

for football parties, fall picnics and fire pit gatherings. 

Apple Cider and Pomegranate Popsicles

Cast Iron Skillet Green Chili, Buttermilk Corn Bread

Chipotle en Adobo Butternut Squash Lasagna

Chipotle and Cheddar Cheese Cauliflower Poppers

Baked Buffalo Cauliflower with Home Made Blu Cheese Dressing.

Vegetarian Stuffed Poblano Chilies with Ancho Guajillo Sauce

Pumpkin Egg Nog Custard {sugar free}

Pumpkin, Chick Pea and Red Lentil Stew 

South Western Style Spaghetti Squash with Chorizo and Peppers

Roasted, Buttered Spagetti Squash with Two Bean Croquettes

Sweet and Smokey Slow Cooked Garbanzo Beans on Home Made Flax Seed Crepes

Healthy Almond-Coconut Thumbprint Cookies with Melted Chocolate

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Santa Fe Style Stacked Enchiladas Verdes ~ Vegetarian

Let me just tell you how serious I am about Mexican food, I don't mess around. I won't eat it at most restaurants and I live in the southwest where Mexican food is abundant. Unfortunately, I've been spoiled. I've eaten Mexican food cooked by people who know what they're doing and now I can't go back to the imposter's at most chain restaurants. Good Mexican food consists of just 2 or 3 important factors in my opinion.

1. The sauce. Canned stuff is out of the question and it's NOT hard to make your own.
2. The tortillas. I implore you to stop buying the thin, cardboard tasting stuff from the store. Again, seriously easy to make your own in just minutes.  Masa. Water. Boom, corn tortillas!
3. Good Cheese. Nuff said.

I made these vegetarian and they were filling and delicious. Why, because of for-said reasons. Also, I made these in my pressure cooker for fast, flavorful, and even cooking. Feel free to use a casserole dish if you don't own a pressure cooker. Layer the same, cook in a 400F pre-heated oven for about 40 minutes. ( I cooked mine in 8 minutes)

So here you go, my simple enchiladas verdes recipe. Oh, the Santa Fe style comes in because of the thicker, moist corn tortillas which are stacked and also the smoked Poblano peppers.  Enjoy.

You will need:

3 Poblano Peppers
10 Tomatillo's
1/4 cup white onion, finely minced
1/4 cup cilantro, plus more for garnish
1 tsp salt
2 zucchini, thinly sliced
handful of mushrooms, thinly sliced
1 cup Jack Cheese, shredded
1 cup corn kernels

'Easy Home Made Corn Tortillas' ~  recipe here

Putting it all together:

Place Poblano peppers on a broiler sheet and put in oven, 3 inches from top broiler. Cook for 10-12 minutes, turn with tongs, cook another 8-10 minutes till very charred. Remove from oven, put in a paper or plastic bag, roll closed and let skins steam off, at least10 minutes. Remove from bag, set aside until cool enough to handle. Pinch off stems, smush out seeds, peel off skins {they will peel off very easily!}. Don't worry about getting every last bit.

Husk and wash tomatillos under warm water to remove natural sticky film. Pat dry and place on broiler pan. Preheat broiler and put tomatillos on the middle rack. Cook for 10-12 minutes till browned. Remove, set aside in a bowl. Some recipes I've seen say to remove peels. I seriously don't see how that's possible,  I don't bother. Throw tomatillos, 1 cup roasted poblano, cilantro and salt in a food processor or blender and pulse till smooth. Save the rest of the poblano's for layering into enchiladas.

In the bottom of a glass dish meant for pressure cookers (or casserole dish if baking) Spread a bit of Salsa Verde (tomatillo mixture). Layer tortillas, then zucchini, mushrooms, onion, corn and chopped poblanos. I usually throw all of these veggies into a bowl together, toss then just add by handfuls to the enchiladas to make things easier.  Sprinkle with cheese, drizzle more salsa verde. Again, tortillas, veggies, cheese, salsa. Top with tortillas, salsa and then more cheese.

 Place trivet in bottom of pressure cooker if using, and add 1 cup water.

 Fold a piece of foil long enough to use as a handle to help remove casserole dish when done.

 Cover casserole dish with foil, fold foil handle over top. Lock lid onto pressure cooker. Over high heat bring pressure to 2nd red ring. Lower heat, stabilize at 2nd red ring. Cook 8 minutes.

*If baking, bake at 400F for 40-45 minutes.

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Cuban Style Sweet Potatoes, Yams and Black Beans with Pineapple Salsa

Some of the best things happen by accident. Or, if you rather, "Necessity is the Mother of Invention."

Last minute dinners as a result of poor planning can be the invention of a new family favorite if you stock your pantry with healthy ingredients. I always have a variety of brown and wild rice (bulk/bag, not boxed w flavor packets) and cans of  low-sodium beans for when I'm super lazy.  I also always keep on hand, a variety of flavored vinegars and oils, sun dried tomatoes, peppers in oil, Tamari, spices, ginger, garlic, onions, broth and crushed tomatoes. 

These are my Kitchen Staples ie. things I always have in my pantry and fridge.  My feeling is, if you keep healthy foods and ingredients stocked in your kitchen and NOT junk, you will be forced to make healthy foods instead of grabbing for unhealthy ones.

I always think of  my husband's favorite movie " Field of Dreams" when I reach for one of my trusty ingredients. In the movie the mysterious voice/dream Kevin Costner keeps hearing says "If you build it, they will come".  So the voice in my head says " If you buy healthy foods, healthy recipes will come to you."  Or, "If you keep it on hand, they will eat it".  What? No, no I'm not crazy. Alright maybe a little. The point is, some of our favorite dishes have been not from fancy recipe books or sites, but from common kitchen ingredients I keep on hand and my master mommy mind!

What are some of your Kitchen Staples

and what do you commonly do with them?

Last minute pineapple salsa. I was going to toss the pineapple in with the potatoes the last few minutes of baking but found these sweet peppers hanging out in my pantry that wanted to join the party.

If you've never tried these little peppers, you should. They are sweet and delicious. We commonly use them as dippers for hummus, but they were perfect for fruit salsa. I added a jalapeno too for a kick!

If you have young children, set aside some pineapple minus the jalapeno, onion and cilantro for them.

I used crushed pineapple, sweet mini peppers, jalapeno, minced white onion and cilantro.

I sprinkled about a tablespoon of Jamaican Allspice, a bit of salt and cracked pepper onto the yams and potatoes and tossed with oil. The contrast of the savory, sweet allspice with the cumin in the beans was excellent!

Peel and cube  sweet potatoes into 1 1/2 inch pieces.  Put in large bowl and drizzle with just a little extra virgin olive oil, add spices, toss to combine. Too much oil and they will be mushy. Pour into a large casserole dish and bake at 400F for 30-45 minutes, depending on how many you use and how small you cut them. As soon as they are easily pierced with a fork, remove from oven. you don't want mashed potatoes, you want them slightly firm.

Meanwhile, in a sauce pot, add Ranch Style black beans, drained. 1/2 cup chicken broth or water, chopped cilantro, cumin and salt. Cook covered over medium heat to combine flavors.

Serve over brown rice to make a "complete protein" dinner.



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Quinoa with Black Bean and Mango Salsa

So sweet, tangy and delicious, you'll forget it's good for you!
The vibrant colors of this salad—orange, red, black and green—signal that it's loaded with phytochemicals, vitamins and minerals. And since it features both quinoa—a “complete” protein with all the essential amino acids—and black beans, it's a vegetarian protein powerhouse.

NutritionPer serving: 422 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 74 g carbohydrates; 0 g added sugars; 15 g protein; 19 g fiber; 258 mg sodium; 642 mg potassium.

Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).

Other blogs/sites with similar recipe
Eclectic Recipes
Eating Well

TIME  30 MINUTES    SERVES 6

Ingredients


1 cup quinoa, (see Note)


2 cups water


1/4 cup orange juice


1/4 cup chopped fresh cilantro (don't like cilantro? use parsley instead)


2 tablespoons rice vinegar or white wine vinegar


1 tablespoon toasted sesame oil


1 teaspoon minced fresh ginger ( excellent for digestive health and immunity)


1/8 teaspoon salt


Pinch of cayenne pepper


1 small mango, diced (see Tip)


1 small red bell pepper, diced


1 cup dry black beans


3 scallions, thinly sliced (the bottom third of green onions)










Preparation


1. Boil quinoa in 2 cups water for 12 minutes. Remove from heat, let stand covered for 15 minutes.  Some quinoa comes pre-rinsed, if not make sure to rinse well in a seive to remove naturally occuring bitter saponins, a "soapy" coating on quinoa.
2.Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.


3.When the quinoa is finished cooking, add to the mango mixture and toss to combine.




Tip:  I use dry beans instead of canned (cheaper, less sodium) and I usually make twice as much and reserve half so we can have burritos or tostados the following day!


Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas' diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.

This post is linked to Make it with....... Monday's featured ingredient, Quinoa.

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Chicken Poblano Chowder

When I imagine a perfect Autumn day it would be one with me sitting on the porch with my woven slippers on, one foot tucked underneath me while watching the leaves tremble off of the enormous shade trees, colors so pretty they make your heart flutter. A crisp breeze would be playing all around me making wisps of my hair fly off my neck and having me pull my favorite quilt tighter against my body. Of course under these circumstances I would need a bowl of hot soup hearty enough to satisfy both tummy and soul. Sometimes, only a bowl of home made soup will do.

Alas, I don't have a porch, there are no trees worthy of such marvel and my quilt is still packed away in the closet. Fall in the Sonoran dessert leaves much to the imagination. Luckily however, I do have soup. And Fall Ball, there's always that. Tonight is little man #3's third baseball game against their 'rivals' who has rivals at 8 years old?







“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”




Poblano peppers are my most favorite flavor addition ever. EVER. { I think I may or may not have said that about fresh herbs from the garden before but consider poblanos a tie } Broil or grill them (if you have a charcoal grill go that route for ultimate impression) and BAM, all the flavor you need besides cheese (of course) as is in this hearty chowder. 



Pasta is what makes this simple dinner a hearty and satisfying meal. A little goes a long way in this chowder and adds that comfort food appeal. Healthy carbs will replenish your body after a long hard day. Just ask any athlete and they'll tell you, pasta is they're best friend because it refuels the body and gives you more energy and endurance. As one of my younger brothers says before a triathlon, "Gotta Carb Up!"




I keep an embarrassing assortment of pasta in my pantry to add to any last minute dinner composition. We're talking soba and rice noodles to fancifully shaped whole wheat ones in this chowder.  The fact that a box of pasta costs only a dollar or two makes this busy mom of four very happy. 

You Will Need
1 cup of your favorite whole wheat pasta
2 chicken breasts, chopped
1 tablespoon *High Heat oil
2 cans of cannelini beans, drained and rinsed
1 poblano pepper, roasted and peeled
6 cups (1 1/2 quarts) free range, Organic chicken broth (can use 1 quart broth and 2 cups water :)
1 cup frozen corn
1 yellow onion, chopped
1/2 cup sour cream
1 cup freshly grated Jack cheese
2 teaspoons Mexican Oregano
salt and freshly cracked pepper to taste
garnish with cilantro and green onions

Place the oven rack on the top 1/3 of the oven. Preheat the broiler. In a cast iron skillet or broiler pan place the poblano pepper (make sure it is dry) and broil for 5-7 minutes, using tongs flip it over and broil another 5-7 minutes until the skin is bubbling and charred. Carefully remove from oven and immediately place in a paper (or plastic) and roll closed. This will allow the pepper to steam and so the skin will come off easily. This can be done a day or two in advance. {I roast several and freeze them}    When cooled, remove skin (and seeds if you wish) then chop into bite size pieces. 


Meanwhile, in a large dutch oven over medium-high heat, add oil, let heat up for a few minutes. Add chopped onion and let cook for 3 minutes, stirring once. Add (thawed) chicken breast and toss to coat. Cook 6-8 minutes till chicken is browned. Pour in broth while scraping browned bits off the bottom of the pot with a wooden or plastic spoon. Add pasta. 

Add beans, corn, chopped poblano pepper, salt and Mexican Oregano. Turn the heat down to low and cook for 15-20 minutes. Remove from heat and stir in sour cream and Jack cheese. 

Add freshly cracked pepper to your linking and garnish with cilantro and green onions if you please. 

*Please do not use olive oil for frying or sautéing. It is NOT a high heat oil. The chemical make up of it will change and can be toxic for your body. Please click here for a list of good oils to use for high heat cooking. 

An InLinkz Link-up

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Sopa de Almejas {Clam Soup}

Traditionally, a good Mexican meal starts with a nice bowl of soup as a first course, just after the appetizers. It can be a simple broth, accompanied with lemon or lime to be squeezed into it, some radish, onion, chili peppers and cilantro leaves for flavour. Or a more elaborated recipe, using seafood, meat, pasta, legumes and vegetables.




I made this soup because I had a bunch of clams left over from my gigantic can of clams I bought from Costco to make this Clam Pasta with White Sauce.  I didn't want to make a heavy clam chowder but I was craving a nice, hot soup. So I looked around in my pantry to see what I could come up with and found some Pomi diced tomatoes, potatoes, onion, celery and cilantro. We love Mexican food around here so I thought, why not a Mexican Clam Soup? Who says clams are only in thick chowders or Italian style dishes like Paella or Clams in Tomato and Wine broth..... oh, now I'm wanting those too.

Thanks to the addition of the potatoes, this was filling enough to be a main course for a light meal. Serve with some crusty bread for soaking up the wonderful juices if you would like.



recipe slightly adapted from Camino Florido


TIME  30 MINUTES     SERVES  6

Ingredients:

2 lbs. canned clams save the liquid since it will add more flavor to your soup
3 cups of potatoes cut in small cubes
2 cups of chopped celery
¾ of cup of chopped onion
4 Anchovy fillets (for more flavor and Omega-3's)
6 cups of seafood broth  (I just used the juice from the clams and then about 2 cups of *home made chicken broth I had frozen)
1/2 cup of finely chopped parsley
1/2 cup cilantro, finely chopped
2 cloves of garlic minced
3 tablespoons of olive oil
1 tsp cayenne pepper or chili flakes
Salt and pepper at taste
1 lemon, juiced

Preparation:

Heat a large pot and add the olive oil, fry the onion and celery, when the onion is transparent, add the garlic and anchovies. Integrate the potatoes and fry for a couple of minutes stirring continuously. Pour in the broth and clam juice. Add the clams and let it simmer covered with the lid on for 15 minutes, or until the potatoes are done yet still firm. Add cayenne, salt and pepper at taste, Add the parsley and the lemon juice. Serve immediately.

* home made chicken broth is not only tastier and healthier than the canned and boxed varieties, but it is a bit milder so it won't overwhelm your seafood dishes with chicken flavour.

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Carmelized Brussels with Peppers, Onions and Beans

Another inspiration from Weekly Vegan Menu, one of my favorite go to blogs for my weekly menu planning. I cooked this dish my way but used most of the same ingredients that she did.  I haven't tried brussel sprouts in such a long time. I've only had them steamed to smithereens and thought them bitter little balls of mush. I'm so glad that I came across Vegan Aids recipe because when I popped one of these caramelized brussels into my mouth, I literally dropped my jaw in surprise! Wow, brussels are actually delicious! Who knew? You Will Need: 2 lbs. Baby Brussel Sprouts
1 tablespoon extra virgin olive oil 2 teaspoons sea salt 1 tablespoon lemon juice 1/2 cup yellow onion, chopped 1 cup yellow bell pepper, chopped 2 cloves garlic, chopped 1 can pinto beans, drained and rinsed 1 tablespoon Mediterranean spice blend (or spice mix of choice) 1 cup whole grain wild rice mix ( don't use the boxed stuff with the packet of sodium flavouring) 2 1/2 cups Organic, low sodium Vegetable broth

~ smash and chop garlic, set aside for at least 10 minutes to release anicin. Cook rice in veggie broth according to package directions, usually 45 min. I use my pressure cooker and it takes 20 minutes and locks in flavor, no spices necessary. Vegetable broth is so full of flavor and good for you!
Also, whole grain rice, when served with beans or sweet potatoes is a complete protein ie: no meat necessary. I like "Rice Select, Royal Blend Rice" It's a combination of brown and wild rice with soft wheat and rye.

1. Trim sprouts by slicing off a bit of the end and removing dark outer leaves. Place them in a steamer basket over boiling water, add lemon juice to water, cook 8 minutes or until sprouts are just tender.
2. Meanwhile, heat oil in large skillet. Add onion and peppers, saute 4 minutes till golden brown, add seasonings. Add garlic, cook 1 more minute. Add beans, turn down heat, cover and keep warm.
3. Remove sprouts from the steamer basket and cut in half lengthwise.  Coat the bottom of a skillet with a bit more oil if needed and nestle the sprouts, cut side down on bottom. Cook over medium heat. Allow the sprouts to cook for about 5 minutes. Do not turn them over! This is carmelization. Make sure the bottoms are evenly browned and crisped. Then, turn them all over and cook for another 2-3 minutes.
4. Remove sprouts from pan and sprinkle with the salt and squeeze more lemon over top if needed.
5. Serve brussels over mixed veggies and beans alongside of the rice.

Caramelizing the brussels brings out such a wonderful taste!

 This is coming from someone who used to be a brussel hater. Try, try again!

* Tip: For the younger kids, I also cooked some cubed sweet potatoes that I coated with a bit of evoo, honey and lemon juice, baked at 400F for 13 minutes. I haven't mad brussel sprouts before so I knew it might be a bit of a challenge to get them to eat them. I was right..... they tried a couple of nibbles and that's it. Keep introducing new veggies to kids over and over. Mine will eat peppers and spinach and more because I serve them often and they are used to them. Don't get frustrated or expect to much when your kids turn their noses up at some new foods. Most importantly, don't give up and serve other unhealthy options like processed foods in place of veggies.

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Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce #SundaySupper

Do you love authentic chile Rellenos but don't want to make a production out of making them yourself? These {vegetarian} stuffed poblano chiles are seriously simple and insanely good. I've cut the preparation time in half with a few tricks I've picked up over the years and can't wait to share the recipe with you. 

The first thing I scan the menu for when at a Mexican food restaurant is always Chile Rellenos.  Swoon. More often than not unfortunately, they fail to impress. Greasy cheese, deep fried in batter and usually lacking in the stuffings department which is the best part! Making them myself however seemed such a chore. Up until now.









Simply stuffed chile rellenos aka poblano peppers. Be still my heart.

I'm the first to say that home made sauces are head over heals better than the jarred variety. However, I'm also the first to admit that I don't always have the energy to make sauces from scratch..... or clean up the mess. If you can find a good quality jarred  (preferably not canned) Ancho Chile sauce no one will be the wiser.

Secret ingredient and show stopper? Creamy, crumbled sweet and tangy goat cheese that slowly melts into a thick creme in the hot chile sauce. Goat cheese perfectly compliments the butternut squash in these peppers.

Poblano peppers are very mild on the heat radar as are Ancho peppers which have a mouth watering smokey taste when roasted, Guajillo peppers which have just a bit of heat to them give this dish the authentic finishing touch. The butternut squash and corn give these a touch of natural sweetness. Black beans, mushrooms and whole grain Millet make this a very filling dish even meat eaters will love.

Millet provides several nutrients and has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Millet is high in protein, is a smart carb toting lots of fiber. It's low on the glycemic index and has been shown to produce lower blood sugar levels than wheat or rice making it a great substitute. 

Roasting and Preparing the Poblano Peppers

Place top rack 5-6" away from the top of the oven/broiler. Preheat your broiler. In a dry cast iron skillet place washed and dried peppers. Broil for 8-10 minutes then using tongs carefully flip the peppers over. Broil another 8-10 minutes till very charred and skin begins to peel away.

Carefully place peppers into a large ice water bath. Let soak a minute till cool. Now you can easily peel the skins off using your fingers. The pepper will probably naturally break open, remove the seeds carefully by swishing in the water. Don't let the pepper fall apart.

Time Saver!

Look for pre chopped butternut squash at your supermarket. I get mine at Costco and it freezes well.

Instead of using meat, use beans and mushrooms. 

Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce 

PREP TIME      15 MINUTES        BAKE      30 MINUTES          SERVES     3-4



You Will Need

4 poblano peppers
1 cup diced butternut squash
1 cup cooked or canned black beans
1 cup sweet corn
1/2 cup cooked millet
1/2 yellow onion, chopped
 4 mushrooms, wiped clean and chopped
1 tablespoon oil for sautéing
1 jar ancho guajillo sauce
1 cup shredded Jack cheese
1 cup crumbled goat cheese
cilantro for garnish

Char and clean poblanos using above directions. Lower heat in oven to 450F. Saute onions, mushrooms and diced squash over medium heat for 5-7 minutes until onions are translucent. Add beans, corn and cooked millet. Stir to combine. Remove from heat. 

In a shallow baking dish, spoon some of the chile sauce to cover the bottom. Arrange Poblano pepper on top of sauce. Using a spoon, stuff the filling into the peppers. Spoon more sauce over veggies reserving some for later. Cover loosely with foil and bake at 450F for 20-25 minutes or until squash is tender.  

Carefully remove the foil and sprinkle with Jack cheese. Bake uncovered for another 10 minutes until cheese is bubbly and melted. Remove from oven. Place peppers on plate and sprinkle with goat cheese and cilantro. Serve with more sauce.

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I don't know about you, but I can't get enough of all things squash! Check out these wonderful summer and winter squash recipes from my  fellow Sunday Supper friends!

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane's Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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