Nikita had to pass on her week to choose the secret ingredient because her kitchen is not complete. I know she’s hoping to have it done before the end of this week. With that said. I took another round. My choice. Peppers
Nikita’s kitchen is mostly complete. Enough to bake cookies..
Other photos are from her new home in Phoenix…
Love the apron.. It matches her kitchen
The recipe I picked out for this weeks challenge really isn’t earth shattering. Peppers aren’t the main focal point of this dish. The reason why I chose this recipe is because it comes from one of my most used cookbooks. The Pleasures of Cooking for One by the legendary Judith Jones. Why is Miss Jones legendary? Because…she’s the editor of Mastering the Art of French Cooking by this former badass O.S.S. agent named Julia Child! Yeah, blew your mind. Anyhoo, Judith compiled this wonderful little book after her husband Evan passed. Single people rejoice! It’s real food. I think my section of the post is more about Judith Jones than peppers. So I took a few photos of Miss Jones kitchen. It’s pretty much a kitchen I would love for myself. So here’s the recipe:
Asian- Accented Chicken Salad
A great way to use up leftover chicken that makes a full, satisfying meal.
What you need
1/3 cup pasta shells or fettuccine
3/4-1 cup cooked chicken cut into matchsticks or shredded
A generous tablespoon mayonnaise
2 scallions, sliced
2 small mushrooms, sliced
1/4 red bell pepper (or orange or yellow), chopped or julienned (I tossed in a few sliced
Santa Fe Turkey Stuffed Peppers
Servings: 6 • Serving Size: 1/2 pepper • Points +: 4 pts • Smart Points: 4
Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g
Sodium: 119 (without salt)
For the filling:
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, Serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.
sweet peppers as well)
1/2 teaspoon dry mustard
1 teaspoon sugar (I used honey)
2 teaspoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons vinegar, preferably white-wine vinegar
A sprinkling of chopped fresh cilantro or parsley
A few lettuce leaves, or some watercress
Bring a pot of salted water to a boil, and toss in the pasta. Cook for about 8 minutes, and then taste; when done al dente, drain. Toss the pasta with the chicken, salt lightly, and fold in the mayonnaise. Let macerate for a few minutes while you make the dressing. Put all the dressing ingredients in a small jar, cover, and shake well to blend. Fold the scallions, mushrooms, and pepper(s) into the chicken, and add about 2 1/2 tablespoons of the dressing. Toss to blend, then taste, and add more dressing as you see fit. Sprinkle cilantro or parsley on top, and surround the salad with a few greens.
Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.
Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.
Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
Looking forward to next week!!
99, Ames & gigi
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