Stuffed Peppers with Turkey and Vegetables

This is a great alternative and much healthier option instead of the beef and rice stuffed peppers.

printer iconSERVES:  4
PREP TIME:  25 Minutes
COOKING TIME:  40 Minutes

INGREDIENTS

  • 4 green bell peppers, tops removed, seeded
  • 1 pound ground turkey
  • 2 TBSP olive oil
  • 1 sweet onion, chopped
  • 2 to 3 cloves of garlic
  • 1 ½ cup sliced mushrooms – I love baby bella
  • 1 zucchini, chopped
  • ½ red bell pepper, chopped
  • ½yellow bell pepper, chopped
  • 1 ½ cup fresh spinach
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 TBSP tomato paste
  • any seasoning of your choice to taste
  • garlic powder to taste
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 350°F (175°C).
  2. Sprinkle the hollowed-out peppers with salt, black pepper, and a drizzle of olive oil, then wrap them in aluminum foil and place in a baking dish and bake for 20 minutes, then remove from oven.
  3. In a skillet over medium heat, cook the turkey until evenly brown, approximately 5 to 7 minutes.  Set aside.
  4. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender – approximately 6 to 8 minutes.
  5. Add chopped garlic and return turkey to the skillet.  Mix in the tomatoes and tomato paste, and season with any seasoning of your choice, such as Italian seasonings, or Moroccan spices – whatever flavour you are in the mood for, and don’t forget salt and pepper.
  6. Stuff the green peppers with the skillet mixture.
  7. Return peppers to the oven, and continue cooking 20 minutes more for a more firm pepper, or leave in a little longer to brown tops, about 5 minutes more.

Flavourful Delicious Samosas

I had to try several times to get the hang of dealing with phyllo, however practice makes perfect and this tastes delicious. Wonton sheets tastes just as good, and is easier to work with.

printer iconSERVES:  12
PREP TIME:  45 minutes to 1 hour
COOKING TIME:  fresh 12 to 15 minutes, frozen 17 to 20 minutes

INGREDIENTS

  • ​3 cups (750 mL) cubed peeled russet potatoes
  • ¼ cup (50 mL) oil
  • 1 heaping TBSP (15+ mL) curry powder
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground cumin
  • ⅛ tsp (0.5 mL) red pepper flakes
  • 1 cup (250 mL) finely chopped onion
  • 1 ½ tsp (7 mL) finely chopped fresh ginger
  • 1 – 2 cloves garlic, finely chopped
  • ½ cup (125 mL) frozen green peas, thawed
  • ¼ cup (50 mL) chopped fresh cilantro
  • 1 ½ tsp (7 mL) fresh lemon juice
  • 12 sheets phyllo pastry
  • ¾ cup (175 mL) butter, melted
  • Chutney

INSTRUCTIONS

  1. ​ To prepare filling, cook potatoes in boiling salted water until tender. Meanwhile, heat oil in a medium frypan over medium heat. Add curry powder, salt, cumin and red pepper flakes; cook, stirring, for 2 minutes. Add onion and sauté until lightly browned, about 10 minutes. Add ginger and garlic; cook, stirring, for 1 minute.
  2.  Drain potatoes and add to onion mixture. Cook, stirring frequently and mashing potatoes slightly, until potatoes are lightly browned, about 8 minutes. Stir in peas, cilantro and lemon juice. Remove from heat and cool to room temperature, stirring occasionally.
  3.  Brush top of one phyllo sheet with some of the melted butter. Lay a second phyllo sheet on top; brush with some of the melted butter. Cut layered phyllo lengthwise into 3 equal strips, each about 4 inches (10 cm) wide.
  4.  For each strip, place ¼ cup (50 mL) of filling ½ inch (1.25 cm) from bottom right-hand corner of short edge. Fold bottom right-hand corner of phyllo diagonally over filling so that bottom edge meets left-hand edge and forms a triangle. Fold triangle upward. Continue folding triangle diagonally and upward until end of phyllo strip is reached. Brush tops with some of the melted butter. Repeat procedure with remaining phyllo sheets, melted butter and filling. May be prepared to this point and frozen for up to 1 month. If freezing, layer triangles with wax paper in an airtight container.
  5.  Preheat oven to 400ºF (200ºC). Line a large rimmed baking sheet with parchment paper. Place triangles, seam side down, on prepared pan.
  6.  Bake for 12 – 15 minutes or until golden brown. If frozen, do not thaw before baking; bake for 17 – 20 minutes or until golden brown. Serve immediately with chutney.

 

5 Ingredient Sheet Pan Chicken

red printerSERVES4
PREP TIME:  5 minutes
COOKING TIME:  20 to 25 minutes

INGREDIENTS

  • ¼ cup olive oil
  • 2 TBSP apple cider vinegar
  • 3 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (6 to 8)

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 425°F.
  2. Place the olive oil, vinegar, garlic, mustard, salt, and pepper in a mini chopper or food processor. Process continuously until thick and creamy, about 30 seconds. Transfer to a large bowl. Add the chicken thighs and mix well to coat.
  3. Transfer the chicken to a rimmed baking sheet and arrange in a single layer. Roast until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Moroccan Salmon

Watch the Video here

printer iconSERVES:  6 to 8
PREP TIME:  30 minutes
COOKING TIME:  25 minutes

INGREDIENTS

You can use any fish, but I love Atlantic salmon.

  • 6 to 8 fish fillets, approximately 6 oz each
  • a bunch of fresh parsley. I use flat leaf, but Italian or any variety will do.
  • a bunch of fresh cilantro
  • 4 to 6 ripe tomatoes, sliced thinly.  I use vine ripe tomatoes.
  • 4 to 6 peppers of any colour, roasted, or a glass jar of roasted peppers, sliced thinly
  • 4 lemons
  • 4 to 6 finely chopped or grated garlic cloves
  • 2 to 3 heaping TBSP paprika
  • 2 to 3 heaping tsp cumin
  • ⅓ cup olive oil
  • salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 375ºF, and place a rack in the centre of the oven.
  2. In a low profile roasting pan (I use glass), cover the bottom with a good layer of the sliced tomatoes.
  3. Then lay the sliced peppers on top.
  4. Sprinkle some of your finely chopped garlic, salt and pepper over the bed of vegetables.
  5. In a small bowl or a 1 cup measuring cup, mix together the olive oil, juice of ½ to 1 lemon, remaining chopped garlic, the paprika, cumin, salt and pepper.  (I taste to know if I need more of any ingredients.)
  6. Mix well to form a thick paste texture.
  7. Clean the parsley and cilantro.  Remove large stems and finely chop.  I use maybe half of the bunch.  It’s up to you how much you want to use.
  8. Sprinkle about half of the parsley and cilantro over the bed of vegetables.
  9. Drizzle about half of your paste mixture over the herbs.
  10. Lay the fish, skin-side down, covering the surface of the vegetables.
  11. Sprinkle the remaining fresh herbs over the fish.
  12. Pour the remaining amount of your paste mixture. If you have too much paste mixture, don’t use it all.
  13. Sprinkle some salt and pepper over everything.
  14. Remove the skin and seeds from the 3 remaining lemons, slice into thin rounds, and place on top for garnish.
  15. Cover pan with foil and cook for about 20 minutes.
  16. Remove foil and cook about 5 minutes more.  Check for doneness.

If you have reserved oil lemon paste, store in fridge or freezer.  It can be used as a great salad dressing or marinade.

 


A Comfort Food From Childhood

When I think of Moroccan Fish, it brings me back to my childhood.

Every Friday my mom would make her version of Moroccan fish among a multi-course Friday sabbath dinner. My mom Esther was born in Rabat Morocco, and later moved as a young teen to Israel. When I was young in Montreal, the city my family immigrated to, she worked full time in a beauty parlor, and prepared every week a sabbath dinner with various fresh salads, sweet hand-made Challah bread, and a rich smelling variety of other dishes, including Moroccan fish. The smells would fill our home from the day before, but the memory of the fish cooking is imprinted not only in my memory, but in my soul.

Moroccan-fish

The smell of fish simmering in the citrus from the lemons, fresh herbs, garlic, roasting peppers, tomatoes, and all the spices would fill all my senses, pouring through our home and into the entire neighborhood as a comforting wave of home, family and tradition.

Home is a multi-sensory thing! Family, variety, richness, diversity all involve more than one dimension. And because this salmon recipe is so sensually stimulating it reminds me on every level of home.

One of my fondest memories is when my mom came to my home in Toronto, to visit.  My mom always was very rigid in her thinking, her way of living, and how everything had to be done in life, including her cooking.  She wasn’t happy when being challenged.  I never was taught how to  cook or manage in a kitchen growing up, as my mom wasn’t willing, or able to accept people’s individuality, differences of approach, or the idea of things not happening exactly her way, or the way she felt is right.

So here I was one Friday helping her in my home prepare the Friday night meal.  I asked her if it’s okay I added a few more ingredients to her fish. I just had a feeling, a knowing perhaps, that they would really enhance the flavour, and add so much to the finished dish. As usual, her response was very strong!

Well, this time I found a window of opportunity when she left the kitchen, and with a sense of guilty excitement I took the liberty to tweak her dish! Voila, my specialty Moroccan Salmon, the champion of my life, was born! At dinner my mom raved about her wonderful fish, all I did was smile and my soul did a happy dance!

Little did I know how important this dish would become to my survival.

You see, years later my opioid addiction had taken its toll. Any addiction, especially long term, to drugs or alcohol will likely cause some kind of cognitive impairment like memory loss, the inability to perform skills, or remember things. In most cases, these losses of cognitive abilities can be restored through a number of things including of course, healthy foods. Foods with omega-3 can aid and restore brain function.

Now lucky for me that salmon is one of the most nutritious foods on the planet! Proper nutrition really helped my healing process. Nutrients supplied my body with energy, providing substances to build and keep my organs healthy, fighting off infection while my wonderful cells adjusted to a new way of being alive. Without knowing it, what was a comfort food on the spiritual level had become a healing food even on the physical.

This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases. It’s also tasty, versatile and widely available, which is why this dish is the champion food for anyone on an addiction recovery journey.

Enjoy!

 

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