• BH&G 3414

    From Dave Drum@1:229/452 to All on Sat Jul 24 11:17:36 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peppers Stuffed w/Quinoa & Spinach
    Categories: Vegetables, Grains, Greens, Cheese, Mushrooms
    Yield: 6 Servings

    14 1/2 oz Can vegetable broth
    1/3 c Quick-cooking barley
    1/3 c Quinoa; rinsed, drained
    1 md Onion; chopped
    2 cl Garlic; minced
    2 tb Olive oil
    2 c Sliced fresh mushrooms
    14 1/2 oz Can diced tomatoes; drained
    5 oz (1/2 box) chopped spinach;
    - thawed, well-drained
    +=OR=+
    3 c Fresh spinach
    1/4 ts (ea) salt & black pepper
    1 1/4 c Shredded Pepper Jack cheese
    3 lg Red bell peppers

    Set oven @ 400ºF/205ºC.

    In a medium saucepan bring broth to boiling. Add barley
    and quinoa. Return to boiling; reduce heat. Cook,
    covered, about 12 minutes or until tender. Drain,
    reserving 1/3 cup cooking liquid; set aside.

    In a large skillet cook onion and garlic in hot oil over
    medium heat for 2 minutes. Add mushrooms; cook and stir
    for 4 to 5 minutes or until tender. Stir in tomatoes,
    spinach, the salt, and the black pepper. Add quinoa
    mixture and 1/2 cup of the cheese; stir to combine.
    Remove from heat.

    Cut peppers in half lengthwise. Remove and discard seeds
    and membranes from the peppers. Sprinkle insides of
    peppers lightly with additional salt and black pepper.
    Fill pepper halves with quinoa mixture. Place peppers,
    filled sides up, in a 3-quart rectangular baking dish.
    Pour the reserved cooking liquid into dish around
    peppers.

    Bake, covered, for 30 minutes. Uncover; top stuffed
    peppers with the remaining cheese. Bake, uncovered, about
    10 more minutes or until peppers are crisp-tender and
    cheese is browned.

    Makes: 6 servings

    Better Homes & Gardens | January 2017

    MM Format by Dave Drum - 28 January 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... The Gourmet Club will sample exotic mushrooms as its final banquet.
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:229/452 to All on Sun Jul 25 11:17:34 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Oven-Fried Chicken w/Tomato Gravy
    Categories: Poultry, Dairy, Vegetables, Herbs
    Yield: 4 Servings

    Nonstick spray
    6 oz Plain Greek yogurt
    2 tb Honey
    2 1/2 c Corn flakes; coarse crushed
    1/2 c Basil leaves; snipped
    4 Skinned, boned breast
    - halves; cut across in 8
    - pieces
    Salt & black pepper
    14 1/2 oz Can fire-roasted tomatoes
    - w/garlic; undrained
    2 ts Worcestershire sauce
    Fresh Basil (opt)

    Set oven @ 425ºF/218ºC.

    Lightly coat a baking sheet with cooking spray; set
    aside.

    In a shallow dish combine yogurt and honey. In another
    shallow dish combine corn flakes and half of the basil.
    Arrange chicken pieces on a tray; cover with plastic
    wrap. Pound lightly with the flat side of a meat mallet
    to pieces make of uniform thickness. Sprinkle chicken
    with salt and pepper. Dip chicken in yogurt mixture in
    shallow dish to coat and then in corn flake mixture.
    Place on prepared baking sheet. Bake for 15 to 18 minutes
    or until chicken is crisp and golden on outside and no
    pink remains on inside.

    Meanwhile, for tomato gravy, in a small saucepan combine
    undrained tomatoes, Worcestershire sauce, and the
    remaining basil. Cook and stir over medium-low heat until
    heated through.

    Spoon tomato gravy onto serving plates; top with chicken.
    If desired, garnish with additional basil.

    Makes: 4 servings

    Better Homes & Gardens | January 2017

    MM Format by Dave Drum - 28 January 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... Old hippies never die, they just get hippier and hippier
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)