After ogling many versions of chorizo stuffed poblano peppers and finally seeing them at my favourite grocery store, I picked up a few peppers, pulled some chorizo out of the freezer and got to work. These are a tasty, healthy, and fast weeknight dinner. They reheat well for lunches the next day.
Chorizo stuffed poblano peppers – makes three servings
- 3 poblano peppers
- 1lb of chorizo
- 1/2 a small red onion
- 1 egg
- 1T of almond or coconut flour
- cheese (optional)
Preheat your oven to 400.
Cut your peppers in half and cut out the seeds and white membrane
Get out your favourite chorizo or make it yourself with pork and chorizo spice blend. My chorizo is from my favourite sausage place! Delicious!
Combine onion, egg, flour, and meat in a bowl
Gently press into the pepper halves. Top with cheese (NOT if you’re on a Whole30 or 21DSD!)
Bake for 20-25 minutes, until the cheese is melted and the meat is cooked through.
I really enjoyed these. Mr. Foodie did not. He doesn’t like peppers. He is strange.
I love poached eggs. I am constantly on the look out for a new bed for these lovelies to be served with. The latest one is brussels sprouts. I used to hate this veggie. Mostly, because it was served frozen, then boiled… and yuck! Fresh ones have much potential. They are like baby cabbages!
This recipe is fast for a weeknight dinner. It is also good for a Whole 30 or 21 Day Sugar Detox, if you use compliant bacon without added sugar.
Brussels Sprouts Hash with Poached Eggs – Makes two very large servings
- 1 lb of brussels sprouts
- 8 slices of bacon, sliced horizontally into thin strips
- salt and pepper to taste
- 1T of apple cider vinegar
- 4 poached eggs
Gather your brussels sprouts
Put them through a food processor to slice thinly.
Chop your bacon and put into a pan. I used molasses and black pepper bacon. You could use whatever type you want. Add pepper if you are using plain bacon.
Cook the bacon until it is nearly cooked through and you have a nice bit of bacon fat to cook the greens in.
Add the brussels sprouts to the bacon and cook for 5-10 minutes until they are wilted. I err on the shorter side for cooking times because I like my veggies crunchy. Add in a tablespoon of apple cider vinegar and salt and pepper.
Top with a poached egg. Are there many savoury dishes that don’t taste better with the addition of a poached egg? Didn’t think so.
Sometimes you just want a quick meal. Not quick like crappy takeout, but something fast without sacrificing flavour. This meal fits the bill. Spaghetti squash with arugula pesto and meatballs. No real recipe here, just a description of what to do. You don’t need a recipe, it’s that easy!
So everyone loves hummus. But have you had its delicious cousin babaganoush? Babaganoush is an eggplant dip that is incredibly delicious. I have eaten it on occasion, but when I decided to cut out legumes and grains from my diet I went in search of a hummus replacement. That’s when it all came back to me.
This will be my lame attempt at sharing a recipe with you. I cannot follow a recipe to save my life. I measure nothing! This is why I don’t bake. Baking is a science, but cooking is an art!
Yield: enough to fill two individual glass things for my lunch and half a smallish plastic container (Yeah, I told you I can’t measure…) Seriously – maybe 1.5 cups.
- 1 medium eggplant
- 1/4c of lemon juice
- a few drizzles of olive oil
- two giant spoons of tahini (1/4c?)
- 4 cloves of garlic
- generous spoonful of cumin (YUM!)
- sprinkle of sea salt and fresh ground pepper
- Wash eggplant and remove dry leaves at top. Brush with olive oil. Turn on gas grill (because there is no other kind… If you have an electric stove, put it on the curb and get a gas one, Come on!) Toss eggplant on and grill until it is charred and soft. About 15-20 minutes? Watch it. It might catch fire. This would ruin your recipe. I should have taken a picture, it was beautiful. It looked kinda like these red peppers, but it was an eggplant. Use your imagination…
- Let cool. I let mine cool overnight because I was lazy and didn’t feel like cooking anymore.
- Take all ingredients. Throw them in a food processor. Puree. Add a few more drizzles of olive oil as required until the texture looks right.
- Eat. With a spoon, veggies, crackers if you are so inclined…. Flavour tastes best after it has chilled overnight, or for a few hours at least.
p.s. Can you actually follow my recipe enough to re-create? Leave a comment and let me know. Or flame my obvious ineptitude for sharing recipes. You know what they say: Those who cannot do, teach. And those who can, well they hog their skills and don’t share with anyone else…