Apron Strings http://www.apronstringsblog.com Thu, 27 Aug 2015 19:53:32 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Salmon Tarragon Salad http://www.apronstringsblog.com/salmon-tarragon-salad/ http://www.apronstringsblog.com/salmon-tarragon-salad/#respond Thu, 27 Aug 2015 14:15:01 +0000 http://www.apronstringsblog.com/?p=9446

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A Simple Salmon Salad with Tarragon, Shallots, and Carrots

Salmon Salad with Tarragon

Salmon Salad with Tarragon

There’s no doubt this is perfect for a light summer lunch, but using Bear & Wolf canned wild salmon from Costco makes it more than doable any time of year. (I know, this sounds like a sponsored post, but it’s totally not. Just an enthused fan here.) The tarragon, shallots and lemon work so well together, and the carrots lighten the already light salad up even more. Serve over greens, on toast, inside a hollowed-out tomato, whatever your fancy. 

Salmon Tarragon Salad
 
Prep time
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Easy as can be, a light salmon salad.
Author:
Recipe type: Salad
Serves: 4 servings
Ingredients
  • 2 cans salmon
  • 1 cup carrots, grated
  • 1 shallot, diced
  • ⅓ cup mayonnaise
  • 3-4 tablespoons fresh tarragon
  • juice of 1 lemon
  • ½ teaspoon salt (plus more to taste)
  • freshly ground black pepper
Instructions
  1. Break up the salmon with a fork in a mixing bowl. Stir in remaining ingredients Adjust seasoning to taste. Voila! Serve over greens, on toast, whatever your fancy.

Salmon Salad with Tarragon

Simple Salmon Salad with Carrots, Tarragon, and Shallots

Other salmon salads in the blogosphere:

Salmon Salad with Honey Mustard Vinaigrette from Annie’s Eats
Arugula Salmon Salad with Capers and Shaved Parmesan from Skinnytaste
BBQ Salmon BLT Salad from Iowa Girl Eats
Quinoa Salmon Salad from Gluten Free Girl
Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette from Half Baked Harvest
Asian Ginger Miso Salmon Salad from We Are Not Martha

— posted by Anne

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End of Summer Grilled Salmon, Zucchini and Corn Massaman Chowder http://www.apronstringsblog.com/end-of-summer-grilled-salmon-zucchini-and-corn-massaman-chowder/ http://www.apronstringsblog.com/end-of-summer-grilled-salmon-zucchini-and-corn-massaman-chowder/#respond Wed, 26 Aug 2015 16:01:35 +0000 http://www.apronstringsblog.com/?p=9409

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Grilled Salmon Corn Chowder

This recipe is proof that you can make a delicious soup using your barbecue grill – and summer ingredients.

I am in mourning. Summer is almost over and I am NOT a fan of winter.

So, there are only two seasons where I live in the Rocky Mountains: Winter, and Winter is Coming.

I love, love LOVE grilled salmon. We make it about once a week during the summer. And my garden is overflowing with cherry tomatoes, zucchini and corn. I decided to throw them all together and make a corn chowder – using the grill for the salmon and zucchini. This way, you only use about 12 minutes of stove top time and the larger ingredients are cooked on the grill, lessening the kitchen heat.

I added just a bit of Massaman curry paste – because this is one of my favorite flavors and it pairs perfectly with the salmon. YUM.

This is a fresh tasting and delicious soup that is a fabulous end of summer dish.

Grilled Salmon Zucchini and Corn Chowder
 
Prep time
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Author:
Recipe type: Soup
Serves: 4 to 6 servings
Ingredients
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon curry paste (I used Massaman)
  • 2 cups corn kernels (fresh or frozen), plus more for garnish
  • 1 teaspoon salt
  • 2 medium zucchini, halved lengthwise
  • 1 can (15 ounces) coconut milk
  • 2 cups low sodium chicken broth
  • 2 tablespoon minced tarragon leaves, plus more for garnish
  • 4 ounces salmon filet
  • 1 cup halved cherry tomatoes
Instructions
  1. Heat a large stock pot to medium high heat. Add oil and shallot and cook until softened. Add garlic and cook another minute. Add curry paste and cook another minute.
  2. Add in corn, salt and zucchini and cook until zucchini is softened. Stir in coconut milk and chicken broth and simmer for about 10 minutes.
  3. Grill (or broil) salmon fillet and zucchini halves until cooked through. When salmon and zucchini are cooled to warm, flake the salmon with a fork and dice the zucchini into ½ inch cubes.
  4. To serve, ladle the soup into serving bowls. Crumble the salmon on top of each bowl. Toss each bowl with the cubed zucchini. Sprinkle on the cherry tomatoes, corn kernels and tarragon for garnishes.

Other summer soups:

Summer Minestrone, Eat the Love
Sweet Corn and Pepper Soup, Naturally Ella
Zucchini and Yellow Squash Soup, Kalyn’s Kitchen
Finnish Summer Soup, Farm Fresh Eats
Hatch Chile and Summer Corn Soup, The Wicked Noodle

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Rajatouille: Provençal Masala http://www.apronstringsblog.com/indian-spiced-ratatouille/ http://www.apronstringsblog.com/indian-spiced-ratatouille/#comments Thu, 20 Aug 2015 14:45:52 +0000 http://www.apronstringsblog.com/?p=9434

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Provençal meets Masala in this Indian-spiced variation on ratatouille. 

Ratatouille Masala? Provençala? Rajatouille?

Ratatouille Masala? Provençala? Rajatouille?

A friend first introduced me to Francis Lam’s sublime and utterly killer Weapons-Grade Ratatouille a few years ago, saying, “This is the only ratatouille recipe you need.”  She was 100% correct.  Sure, I like playing around with variations on ratatouille and always will, but when I want the straightforward, real-deal, gestalt of the thing, I never turn anywhere else now. Rearrange whatever plans you need to in order to make his original recipe as soon as you possibly can. (Bonus: just reading the recipe and accompanying text is a good time.)

Then, if you DO feel like experimenting, consider giving this one a try. I had the brainstorm way back in February, while watching “The Hundred Foot Journey”, realizing the eggplant and tomatoes would make this a great template for French-Indian fusion. And yet: February. So I’ve been sitting on that concept for over 6 months – and the time is now.

Because I’m so enamored with Lam’s method (oh tomato jam, how you send me), I still used his overall approach here and all credit is thoroughly due to him.  Fair warning: This is not a quick fix recipe, this is a hang around the kitchen all afternoon recipe. Plenty of downtime – it’s not hard labor at all – but patience IS one of the most essential ingredients. Put on some good music, take your time, and I solemnly swear it will be worth it (either Lam’s original or the fusion variation here).

 

Rajatouille: A Provençal Masala
 
Prep time
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Provencal meets Masala in this Indian-spiced variation on ratatouille.
Author:
Recipe type: Entree
Cuisine: French-Indian
Serves: 4-6 servins
Ingredients
  • ½ cup of extra-virgin olive oil, plus a few tablespoons, divided
  • 1 large onion, diced
  • 1 large shallot, diced
  • 7-8 cloves garlic, minced
  • Salt and pepper
  • 2 large red peppers, trimmed and seeded
  • 4 pounds fresh tomatoes, cored and quartered
  • 2 teaspoons cumin
  • 1½ teaspoons cardamom
  • 2½ pounds zucchini, diced into ½ inch cubes
  • 1 large eggplant, diced into ½ inch cubes
  • 2 teaspoons garam masala
  • 1 teaspoon coriander
Instructions
  1. Heat ½ cup of olive oil over medium heat in a large, heavy-bottomed pot. Add onion and shallot and cook, stirring occasionally, until softened and becoming translucent. Add garlic and cook 5 more minutes. Season with a touch of salt and pepper.
  2. Purée the red peppers and add to the pot. Season again with a little salt and pepper. Continue cooking, stirring frequently, until it becomes what Lam described as a "rich, rusty jam."
  3. Now purée the tomatoes and add them too. The jam will become pale pink and look like a weak soup - don't despair. This will all change significantly later. Bring the mixture to a boil, and then reduce to a simmer (low enough that you only need to stir it periodically, but high enough to see lazy bubbles blupping to the surface. Add 1 teaspoon each of cumin and cardamom and another bit of salt and pepper.
  4. Preheat oven to 450. Toss the zucchini with salt, pepper and about a tablespoon of olive oil. Spread out in one layer on a baking sheet (you'll have to do this in batches). Bake each for about 10 minutes, until cooked through and getting golden brown on the bottom - I tossed them a bit about halfway through. Put the finished batches aside in a bowl as you go.
  5. Toss the eggplant with another teaspoon of cumin, half a teaspoon of cardamom, a smidge more salt and pepper, and olive oil. Repeat the same process you did with the zucchini, baking in batches. Add the results to the zucchini in your bowl.
  6. I just have no choice but to quote Lam's next instruction in its entirety here: "When the 6 pounds of stuff you cooked in the tomato pot can be packed into a pint of good-God-DAMN goodness, it will have flavor that doesn’t quit — a finish that lasts forever. You’ll know it’s ready when it gives the oil back up, it makes squishy noises when you stir it, and when you taste it and suddenly want to punch a hole in the wall."
  7. To finish, once you've attained the umami nirvana described above, stir in the garam masala and coriander. Incorporate the zucchini and eggplant into the tomato-pepper base (carefully, so they retain their form).
  8. Serve enough to reward yourself for your work while still saving a bit for tomorrow - it is, of course, even better the next day.

Ratatouille Masala? Provençala? Rajatouille?

Provencal meets Masala in this Indian-spiced variation on ratatouille.

 

 

— posted by Anne

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Tomato Wedge and Raw Corn Salad with Garlic Lemon Vinaigrette http://www.apronstringsblog.com/tomato-wedge-and-raw-corn-salad-with-garlic-lemon-vinaigrette/ http://www.apronstringsblog.com/tomato-wedge-and-raw-corn-salad-with-garlic-lemon-vinaigrette/#respond Wed, 19 Aug 2015 17:26:15 +0000 http://www.apronstringsblog.com/?p=9411

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Tomato Wedge Salad

Summer is the perfect time to celebrate fresh produce – especially tomatoes. There are few things better in life than a ripe heirloom tomato fresh out of your garden. This time of year, our garden is packed with red globes peeking between the green leaves of our tomato plants. I love to go to the garden and pick one of the ripest and reddest tomatoes and eat it right then and there – dirt and all. The juice drips down to my elbows and I don’t even care.

Summer gardens are the best.

This simple fresh tomato salad just screams SUMMER! on a plate. I love the crunch of the raw corn paired with the softness of the ripe flavorful tomato. And the bright lemon vinaigrette with a little bite of raw garlic enhances the ripe tomato flavor so perfectly. This is a simple yet stunning summer salad.

The presentation is as stunning as the flavors. All you do is cut out the core of the tomato, place it on a plate and then with a large serrated knife, slice down through the tomato without cutting all the way through. This creates the beautiful fanned-out effect.

Summer perfection on a plate!

Tomato Wedge Salad

Tomato Wedges Salad with Lemon Vinaigrette
 
Prep time
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Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • 4 large ripe tomatoes
  • 1 cup corn kernels (fresh or frozen and thawed)
  • 2 green onions, thinly sliced, whites and green
  • Micro Arugula for garnish
  • Lemon vinaigrette:
  • ¼ cup olive oil
  • 3 Tbsp. freshly-squeezed lemon juice
  • 2 garlic cloves, pressed
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. black pepper
Instructions
  1. Core the tomatoes and place each one on a salad plate. Cut down through the tomato, forming wedges, without cutting all the way to the bottom. Fan tomato wedges out to form a pretty arrangement.
  2. Sprinkle on the corn kernels and green onions slices.
  3. Whisk together all vinaigrette ingredients. Drizzle some of vinaigrette over salad. Toss micro arugula in a little vinaigrette. Arrange coated arugula on top of tomato.

Other tomato salads:

Vegan Tomato Salad, Kalyn’s Kitchen
Grilled Corn and Tomato Salad, How Sweet Eats
Quinoa Kale Corn Salad, Jeanette’s Healthy Living
Avocado Corn and Tomato Salad, A Family Feast

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Six Weeks Raisin Bran Muffin Mix (and Zucchini Bran Muffins) http://www.apronstringsblog.com/six-weeks-raisin-bran-muffin-mix-zucchini-bran-muffins/ http://www.apronstringsblog.com/six-weeks-raisin-bran-muffin-mix-zucchini-bran-muffins/#respond Mon, 17 Aug 2015 19:16:04 +0000 http://www.apronstringsblog.com/?p=8857

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Bran Muffins

When my kids were little guys, I sometimes kept a container of bran muffin batter stashed in my fridge. I had forgotten about this until recently when I had a craving for these homey comforting muffin.

This mix is perfect for those hectic weekday mornings – you just scoop the ready made batter into muffin tins and bake for 20 minutes. So, while you are getting ready (and if you have kids, you might be looking under couches and in corners for missing shoes and socks), the house fills with cinnamon-y delicious smells.

You can add grated veggies or fruits to me muffins easily. This time of year, I am looking to using up zucchini from my garden. I peel and grate the zucchini and then squeeze it dry with a kitchen towel. You don’t have to peel the zucchini, but it does help lessen the vegetable taste of your muffins. You could also use grated carrots, sweet potatoes or apples.

Then, your reward: you have warm, moist, delicious muffins ready to go with you on your morning drive.

Bran Muffins

 

Retro Recipe - Six Weeks Raisin Bran Muffin Mix
 
Prep time
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Ingredients
  • 5 cups flour
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 4 cups All Bran cereal
  • 2 cups Raisin Bran cereal
  • 1 cup diced walnuts
  • 2 cups boiling water
  • 2 tablespoons baking soda
  • 1 cup sugar
  • 1 cup butter
  • 4 large eggs
  • 1 quart buttermilk
  • For zucchini version - 8 ounces peeled and grated zucchini
Instructions
  1. Whisk together the flour, salt, cinnamon, cereals and walnuts. Stir together boiling water and baking soda. Cream the sugar and butter and then slowly add eggs one at a time. Slowly stir in the buttermilk. Stir the wet ingredients into the dry ingredients. Let chill in refrigerator for at least 12 hours. Will keep in an airtight container up to 6 weeks.
  2. Preheat oven to 375 degrees.
  3. Butter muffin tins and place ½ cup of batter in each tin. Bake for 20 minutes, or until firm. Let cool to warm.
  4. For zucchini version, place peeled and grated zucchini in a kitchen towel and squeeze as much water out as possible. Stir the grated zucchini into 6 cups of bran muffin batter.

 
 

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Zoodles Puttanesca http://www.apronstringsblog.com/zoodles-puttanesca/ http://www.apronstringsblog.com/zoodles-puttanesca/#comments Thu, 13 Aug 2015 15:00:00 +0000 http://www.apronstringsblog.com/?p=9386

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Zucchini noodles get the simply-wrought but intense flavor POW of puttanesca sauce.

Zoodles alla Puttanesca

Zoodles alla Puttanesca

Simple and satisfying. Happens to be low carb, paleo, gluten, grain and dairy-free, all the dietary superlatives (save for vegan, thanks to the anchovies), but really, it’s all about gorgeous flavors made with nourishing veggies (plus aforementioned anchovies). You can whip the whole thing together in about 20-30 minutes, or you can made the sauce the night before to let (almost) all the ingredients do that magical meddling thing they do, then whip the zucchini noodles together when you reheat the sauce and toss in the parsley. Whatever your fancy, puttanesca is a great vehicle for zoodles – and vice versa.  

 

Zoodles Puttanesca
 
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Puttanesca gets the zoodle treatment.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large red onion (I like red for this), diced
  • 4-5 cloves garlic, minced
  • 6 anchovy filets, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • ½ teaspoon red pepper flakes
  • 1 14 ounce can diced tomatoes, drained
  • 1 14 ounce can tomato sauce
  • ½ cup black olives, roughly chopped
  • 3 tablespoons capers
  • 1 teaspoon salt, plus more to taste
  • fresh black pepper to taste
  • 2 large zucchini or summer squash
  • ¼ cup fresh parsley, chopped
Instructions
  1. The usual kickoff: Heat the olive oil in a large skillet over medium high, add the diced onions, and saute until soft and translucent; about 5 minutes. Add garlic and chopped anchovies, mashing the anchovies a bit as you go, and saute another few minutes.
  2. Incorporate the tomato paste, oregano and red pepper flakes, mixing paste well with the vegetables and allowing it to brown a bit. Add diced tomatoes and sauce, bring to a boil and then reduce to a simmer. Let cook for 15 minutes, stirring occasionally.
  3. Add chopped olives and capers, salt and pepper then taste for seasoning.
  4. At this point you can store the sauce for the next day, or proceed with the zoodling immediately, Use your spiralizer according to its directions, then add the zoodles to the skillet and toss. Cook for several minutes, until zoodles are juuuust tender.
  5. Stir in the parsley, saving a bit to sprinkle over the top of each plate as you serve.

 

Zucchini Noodles with Puttanesca Sauce

Zucchini Noodles with Puttanesca Sauce

More fun with zucchini noodles:

Shrimp Zoodles Parmesan from Skinnytaste
Zucchini with Tuna and Green Olives from Kalyn’s Kitchen
Pad Thai Zoodles from Steamy Kitchen
Sesame Zoodles from She Wears Many Hats
Lemongrass Chicken and Zoodles from Food Renegade
And an excellent how-to-make from Elana’s Pantry

— posted by Anne

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Zucchini Garden Burgers with Avocado Aioli (Vegan Recipe) http://www.apronstringsblog.com/garden-veggie-vegan-zucchini-burger-avocado-aioli/ http://www.apronstringsblog.com/garden-veggie-vegan-zucchini-burger-avocado-aioli/#comments Wed, 12 Aug 2015 22:09:45 +0000 http://www.apronstringsblog.com/?p=9265

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veggie burger

If you’re looking for a way to use up all that zucchini, here’s a new zucchini thing I just discovered: burgers! A great burger for a Meatless Monday summer dinner.

These veggie burgers are the perfect summer solution to a bountiful zucchini harvest. Some veggie burgers just have the wrong texture – too mushy, too dense, too crumbly. But these burgers hold together well and yet have a great texture. The key is squeezing the grated zucchini dry before mixing it in and then letting the burgers chill so that they hold together better.

I added a Panko bread crumb crust – but you could skip this if you prefer and your burgers will not suffer.

The almond butter adds a richness and also helps hold the burgers together, so no eggs necessary.

The avocado aioli is not low calorie, but is so delicious and worth the splurge. Just buzz everything in a blender and slather generously – decadently if possible.

Happy Zucchini Season, All!

Summer Veggie Burger
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 6 servings
Ingredients
  • 3 medium zucchini (1¼ pounds)
  • 4 ounces cremini mushrooms, minced
  • 4 tablespoons olive oil, divided
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 tablespoons cornstarch
  • ½ cup almond butter
  • 1 cup cooked brown rice
  • For garnishes: thinly sliced red onion, thinly sliced zucchini, ripe tomatoes
Instructions
  1. Grate the zucchini onto a thin kitchen towel. Squeeze as much water from the zucchini as you can without turning the zucchini into mush.
  2. Mix together the zucchini and all ingredients except garnishes. Form into patties that are about 1 inch thick and 4 inches in diameter. Let chill in refrigerator for 2 hours, up to 24 hours.
  3. Cook in a skillet with a little oil over medium heat, until heated through and the patties have a browned crust.

For the avocado aioli, just blend together:

Blend in blender the flesh of one ripe Haas avocado, 1/4 of extra virgin olive oil, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 diced jalapeno, 1 diced green onion, 2 minced garlic cloves, 1/2 teaspoon salt and 1 teaspoon cayenne pepper sauce. Chill for at least 20 minutes.

Other bloggers fun Zucchini burgers:

Zucchini Parmesan Sliders, Take a Megabite
Turkey and Zucchini Burgers, The View from Great Island
Zucchini Burgers, Jan’s Sushi Bar

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Grilled Stuffed Peppers with Cauliflower Rice http://www.apronstringsblog.com/stuffed-peppers-grilled-cauliflower-rice/ http://www.apronstringsblog.com/stuffed-peppers-grilled-cauliflower-rice/#respond Thu, 06 Aug 2015 14:45:37 +0000 http://www.apronstringsblog.com/?p=9172

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A summery version of stuffed peppers – on the grill, made light with turkey sausage, and made gluten and grain-free with cauliflower rice. 

Grilled Stuffed Peppers

Grilled Stuffed Peppers with Cauliflower Rice

I’ve been wanting to try making stuffed peppers with cauliflower rice for a while now, months really, and kept getting sidetracked. Before I knew it, here we are, smack dab in the middle of grilling season.  Why not try it that way? After making the filling on the stovetop, it took only 10 minutes for the peppers to cook through on the grill. Thumbs up.

I like any opportunity to use cauliflower rice, and I totally don’t mind making it myself, but Trader Joe’s recently did all of us grain-free folks a solid and came out with an organic frozen, ready-to-use, super affordable version. This is not a sponsored post at all, I just LOVE the stuff. Not only have I been using it in recipes that call for it outright, I’ve been (shhh) slipping it into my kid’s dinners here and there as well. She likes certain veggies, and will grow to like many more as she gets older, but hey, we can all use more in our diets, especially soon-to-be-second-graders.  Anyway, it fits perfectly here. I used turkey sausage, giving it an even lighter end result. I think you’ll love it.

Stuffed Peppers on the Grill

Aerial view.


Grilled Stuffed Peppers with Turkey Sausage and Cauliflower Rice
 
Prep time
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A summery edition of stuffed peppers, made light with turkey sausage and made gluten and grain-free with cauliflower rice.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 4 large bell peppers
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 teaspoon salt, plus more to taste.
  • ½ teaspoon fresh black pepper, plus more to season
  • 1½ pounds sweet Italian turkey sausage (or hot, if you prefer!)
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • ¼ teaspoon crushed red pepper
  • 14 ounce can diced tomatoes, drained
  • 2 cups cauliflower rice from Trader Joe's (or make your own, of course!)
  • 2 eggs
Instructions
  1. Prep the peppers by neatly lopping off the tops. You can either preserve them intact to top them off for presentation, or you can dice them up (minus the stems) and throw them into the filling mix. Scoop out the ribs and seeds and set aside.
  2. Heat oil in a large skillet over medium high. Add onion and saute until they begin to soften. Add diced peppers if using, and saute a few more minutes. Stir in garlic and diced zucchini. Cook for 4-5 more minutes, until all veggies are starting to turn lightly golden brown. Add salt, pepper and herbs.
  3. Time to add the turkey sausage! Break it up well as you mix it into the vegetables.
  4. Once turkey has started to brown, stir in drained tomatoes. Cook for 3-4 minutes, then add the cauliflower rice. Cook, stirring frequently, until turkey is fully cooked and all residual liquid has evaporated. Taste for seasoning and adjust to your liking, then stir in the eggs. (You can beat them with a fork in advance if you want, but I didn't find it necessary.)
  5. Remove filling from burner and go preheat your grill to LOW. Fill your prepped peppers, packing in well. Cover them with the preserved tops, if you had set them aside. (They'll cook fine without them, too.)
  6. Place peppers on grill, ideally in a spot that gets heat more indirectly (if not, the skin on the bottom might be a little blackened, but easy enough to pull away if so, so). Close grill and cook for about 10 minutes, until pepper flesh is hot and soft.

Grilled Stuffed Peppers with Turkey Sausage and Cauliflower Rice

Grilled Stuffed Peppers with Turkey Sausage and Cauliflower Rice

— posted by Anne

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60 Second Fresh Tomato Sauce http://www.apronstringsblog.com/60-second-fresh-tomato-sauce/ http://www.apronstringsblog.com/60-second-fresh-tomato-sauce/#respond Tue, 04 Aug 2015 18:41:53 +0000 http://www.apronstringsblog.com/?p=9336

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fresh tomato sauce

If you’ve got bushels of tomatoes in your garden right about now, I highly recommend this fresh tomato sauce. It’s a rare that a recipe can be incredibly easy and have deep, rich flavor all at the same time. This one does.

My taste testers (also known as my family) were licking their plates and asking for more. Once you have everything prepped, this only takes one minute to cook in a hot skillet. Really just so, so delicious.

Every summer I look for new ways to use up the garden tomato bounty. I had good success with making home made tomato paste, and last summer I made roasted tomato sauce for the freezer – both huge successes! Of course, there are few things better in this world than a fresh garden tomato, with or without dirt, and just a tiny bit of salt, eaten over a sink. Tomatoes are a fruit, after all.

Don’t you just love tomato season?

60 Second Fresh Tomato Sauce
 
Prep time
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The flavor and depth of this sauce will shock you - since it is cooked for only one minute!
Author:
Recipe type: Vegan Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • ½ cup good quality extra virgin olive oil
  • 2 cloves garlic, minced
  • 4 cups finely diced fresh ripe tomatoes
  • 2 tablespoons diced basil leaves (plus a little extra for garnish)
  • 2 tablespoons diced oregano leaves
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. In a large skillet, heat the oil to medium high heat. Add in garlic and tomatoes (they will sizzle rapidly at first), and stir for a few seconds to release steam.
  2. Stir in the basil, oregano, salt and pepper. Let cook for just 30 seconds.

Other bloggers adventures with fresh tomato sauce:

Freezing Fresh Tomato Sauce, Vintage Mixer
Fresh Tomato Sauce, Everyday Maven (using cherry tomatoes)
Quick Fresh Tomato Sauce, Broke Ass Gourmet
No Cook Heirloom Tomato Sauce, Eats Well with Others

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Campfire Foil Dinner: Apricot Dijon Chicken Breast Packets http://www.apronstringsblog.com/campfire-foil-dinner-apricot-dijon-chicken-breast-packets/ http://www.apronstringsblog.com/campfire-foil-dinner-apricot-dijon-chicken-breast-packets/#respond Sat, 01 Aug 2015 14:35:40 +0000 http://www.apronstringsblog.com/?p=9293

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campfire foil chicken

Healthy campfire recipes are often hard to come by – and, who doesn’t want a perfectly burnt hot dog cooked over a campfire when you’re in the woods?

That is why this recipe struck me – it is on the healthy side AND campfire friendly.

These foil dinners are so good – and so easy. Just slather your sauce on the chicken, wrap and throw in the fire. You have to watch these babies carefully once you put them in the fire, because chicken tends to burn. And using the sugar-free, fruit-only jam is a must. Just a minute or two on each side (depending on the heat of your fire) and It’s Dinner Time!

These are so good that we have been cooking them on our BBQ griller a quick weeknight dinner. SO yum.

Campfire Apricot Dijon Chicken Breasts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: entree
Cuisine: campfire
Serves: 4 servings
Ingredients
  • 4 boneless chicken breasts
  • ½ cup sugarless fruit-only apricot jam (regular full-sugar jam tends to burn)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon A-1 steak sauce
Instructions
  1. Use two layers of heavy-duty aluminum foil that are about 12 inches long for each chicken breast. (For regular aluminum foil, use three layers.)
  2. Place chicken breasts in prepared squares. Stir together the jam, mustard and steak sauce. Spread a thick layer on one side of each chicken breast. Turn chicken over and then spread another layer of sauce on top.
  3. Fold foil around chicken to make a secure packet. Toss on campfire (or use your barbecue grill) and cook for a few minutes on each side. Time will vary according to how hot your fire (grill) is. Check by opening one of the packets and cook longer if needed.

 

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