Tag: Food

Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. Tender sausage and ground beef are simmered in beef broth with peppers, and tomatoes. Add in your rice and serve it hot!

This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!

I love the combination of beef and rice in soups, Cabbage Rolls and even in side dishes like Dirty Rice! We often make Stuffed Peppers because we love the flavors but as the weather turns cooler I tend to make a lot of soup recipes!

This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).

I use red and green peppers but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.  

One of the things I like best is that this homemade stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)! 

How To Make Stuffed Pepper Soup

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep! 

• Brown beef, onions, and garlic in a large pot. Drain.
• Add remaining ingredients except rice and simmer 25 to 30 minutes.
• Finally, stir in the cooked rice and parsley and heat about 5 minutes.

See? It’s seriously that simple! 

You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Adjust your cooking times to 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

Stuffed pepper soup can be made in batches and frozen, it reheats really well. I love freezing it in individual servings and enjoying it when the weather cools down!

Stuffed pepper soup is similar to my Hamburger soup recipe, in that it is tomato and beef based, and packed full of veggies! I use beef and sausage but feel free to use ground turkey or turkey sausage for leaner options. If you’d like a low carb stuffed pepper soup, swap out the rice for cauliflower rice. This stuffed green pepper soup only has around 250 calories per serving, making great choice for lunch or dinner!

 

 More Bell Pepper Recipes You’ll Love

• Mexican Stuffed Peppers – Family favorite!
• Easy Pepper Chicken Stir Fry
• Crock Pot Stuffed Peppers – Make ahead!
• Easy Chicken Fajitas – Extra fast!
• Cheesesteak Stuffed Peppers
• Italian Sausage Linguine – Comfort food

Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.

REPIN this Scrumptious Soup Recipe

The post Stuffed Pepper Soup appeared first on Spend With Pennies.

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This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Apple pie with ice cream is one of my favorite desserts, and it couldn’t be easier to make homemade!

There is a reason the combination of baked apples, cinnamon, and sugar is an classic pie recipe!

Apple pie has inspired so many of my recipes like apple pie roll ups, apple pie bread and apple pie cupcakes. Now it’s time to give you guys the perfect classic apple pie recipe. I love serving it up with fresh vanilla ice cream, but it tastes so delicious with whipped topping or even just on its own!

What Kind of Apples for Apple Pie?

With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake. Below are our favorite apples to use in apple pie!

• Granny Smith – Tart, green, flavorful, and perfect for apple pie
• Golden Delicious – Softer, sweet, and yellow in color
• Northern Spy – Red and green, honey notes, and on the sweet side
• Idared – Red in color, not too harsh in flavor, on the tart side

How To Make Apple Pie

To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do.  If you made it homemade, roll the pie crust out to ⅛” thickness (I roll them bottom out to about 12″ circles) and line a 9″ pie plate. Set aside.

How to Make Apple Pie Filling

To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.

Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. Unlike strawberry rhubarb pie or blueberry pie, you don’t need to worry about adding tapioca other thickening ingredients as apples don’t release a ton of juices like a berry does. Turn the apple pie filling into the pie crust.

If you are making a lattice pie crust, now is your time to shine!  If you are just using a flat piece of pie dough as a topping, roll it out to ⅛” thickness and place it over the apple pie. Crimp and trim the edges, and slice some slits into the crust to allow steam to escape while the apple pie cooks. 

How Long to Bake Apple Pie

Start the apple pie at a higher temperature to keep the crust from getting soggy. Bake the apple pie at 425 degrees F 15 minutes and then reduce the heat to 375 for an additional 35-40 minutes or until the apples are tender and the pie crust is golden. If the outer crust starts to brown too much, cover the edges with foil or a pie crust shield.

Depending on your apples, the pie can sometimes bubble over so I always place it on a pan lined with parchment to save my oven any mess.

Does Apple Pie Need to be Refrigerated?

Allow the apple pie to cool slightly before serving. This also ensure you won’t end up with a liquidy pie. Serve it warm with ice cream and enjoy!

Leftovers can be stored in the refrigerator or on the counter for up to 2 days.

More Apple Recipes You’ll Love

• Apple Crisp – Quick and easy!
• Baked Apples
• Homemade Apple Butter – Perfect on muffins or pancakes.
• The Best Apple Crumb Pie Ever
• Easy Apple Cake – So moist with a cream cheese filling!

The post Apple Pie Recipe appeared first on Spend With Pennies.

Top chefs are investing in new Boston restaurant Spyce, where the meals are assembled by robot chefs.

The project of the Namibian photographer Kyle Weeks explores the antique technique used by Himba Men to produce the alcoholic drink Otusu from Makalani palm sap

There’s nothing better (or easier!) than making perfectly shredded, juicy, tender pork carnitas right in your pressure cooker!

Is there anything better than super tender, perfectly shredded, juicy pork carnitas?

I THINK NOT.

It’s so stinking good, and you can serve them in any way possible – tacos, quesadillas, over rice, or you can legit just serve them off a baking sheet.

Hey, that’s what I did all week.

Ain’t nobody got time for tacos after a 10-hour work day. Just give me the shredded pork, a fork and I’m good.

Especially with this Instant Pot situation. Simply brown the meat, add your seasonings, and close the lid. 30 minutes later, you have carnitas perfection.

The post Instant Pot Pork Carnitas appeared first on Damn Delicious.

Italian-style bread, millet bread, quinoa bread…enjoy these and other gluten-free bread recipes crafted from nuts, seeds and a variety of flours.

The 31st annual Auction of Washington Wines surpassed expectations by raising more than $4.3 million to benefit Seattle Children’s Hospital and Washington State University’s viticulture and enology program—thanks in large part to a record number of winemakers at the Aug. 18 gala and to its new “Kids who Give” theme.

“There was such an air of enthusiasm and excitement in the room,” auction executive director Shelley Tomberg told Wine Spectator.

The 760 guests at the gala drew inspiration from Seattle Children’s Hospital patients like Makenna Schwab who, during the event’s raise-the-paddle portion, raised $800,000 by auctioning off her Make-a-Wish gift—a trip to the Jurassic World set and a meet-and-greet with actor Chris Pratt—to benefit other young patients. “Presentations in person from the children patients of Seattle Children’s Hospital were a super personal touch,” said wine collector and donor Hank Sauer.

More than 80 wineries participated at the opening private barrel auction and the main live auction gala. Bids raised more than $2.7 million, including the highest-selling lot in the auction’s history: a three-couple trip to visit some of Bordeaux’s best, including Château Haut-Brion and Château Lafite Rothschild, which sold for $160,000.

The lot was donated by DeLille Cellars. “It was a great honor to achieve the highest single-selling auction lot in the history of the Auction of Washington Wines, and, more importantly, to make a significant impact for Seattle Children’s Hospital,” said DeLille Cellars CEO Tom Dugan. “The auction means so much to DeLille Cellars and the Washington State wine community.”

Other top lots included “Cayuse Comes of Age,” a collection of 10 three-liter bottles donated by Christophe Baron from his three wineries, including eight from Cayuse. The collection sold for $37,500. The “Betz Night Ever” lot offered a tasting of Wine Spectator‘s Wine of the Year across a decade, starting with the 2007 winner, Clos des Pape Châteauneuf-du-Pape 2005, and ending with the 2017 winner, Duckhorn Merlot Napa Valley Three Palms Vineyard 2014. The lot, donated by Betz Family Winery founder Bob Betz, sold for $39,000. Betz will also moderate the tasting for the winning bidder.

“The auction lots were unparalleled from previous auctions,” said Betz. “I wanted to bid on most of the items.”

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When Nicholas Stefanelli was growing up in the small town of Beallsville, Md., “my friends always wanted to come over and eat at our house,” recalls the chef. Food was “a focal point” in his upbringing; both sets of grandparents—Greek and Italian—tended backyard gardens, and “everybody” in the family cooked. Stefanelli, 38, initially pursued studies in fashion design, but after one transformative trip to Italy, he was drawn to the kitchen, his family’s passion for food laying the foundation for a bright culinary career.

After graduating from Maryland’s L’Academie de Cuisine in 2000, Stefanelli accrued experience at restaurants such as Wine Spectator Grand Award winner the French Laundry, and under chef Fabio Trabocchi, who now owns Best of Award of Excellence winners Del Mar, Fiola and Fiola Mare. In 2015, Stefanelli opened his own restaurant, an Italian tasting-menu concept called Masseria in Washington, D.C. The restaurant quickly gained acclaim for its refined spin on familiar Italian flavors in pastas like chicken liver agnolotti and entrées like Mediterranean stone bass with a spicy saffron emulsion. Masseria also established itself as a wine destination, offering an impressive global list managed by wine director John Filkins. The program first earned the Best of Award of Excellence in 2017 and offers nearly 1,000 selections today.

Now, Stefanelli is building a small empire of his own. He is slated to open a Greek restaurant in D.C. next year, but first, he is putting the finishing touches on Officina, a 14,000-square-foot, three-story project in the city’s massive new waterfront complex, the Wharf, opening in stages with a completion goal of late September. The space will feature a market—including an in-house butcher, baker and wine shop—plus a trattoria for full-service dining and an “amaro library” bar, and a rooftop terrace with cocktails, snacks and plenty of Champagne options.

Stefanelli spoke with editorial assistant Julie Harans about broadening his horizons beyond Carlo Rossi, playing with Chinese and Italian influences in the same dish, and what pairing has most surprised him recently.

WS: How did you wind up in the restaurant industry?
NS: I went to Europe to go look at fashion design schools, and while I was in Italy I was floored by food culture … Then, D.C. was a very different place than it is now. And so when I saw the people in the streets eating and drinking and enjoying, I was just floored by why we don’t have that where we are, and I came back and went to culinary school and started cooking. It’s just kind of like a switch got flipped.

WS: Can you talk about some of the philosophies and inspirations behind your cooking?
NS: A lot of it is the regionality of the food, and trying to be a little more playful and avant-garde with how we put things together but still keeping the heart and soul of what that dish is. Like the linguine with XO sauce that we do: I went to China and helped at a friend’s restaurant and learned how to make XO sauce while we were there, and I fell in love with it. But I took what XO sauce was and I made it kind of Italian. In Italy, there’s also a lot of dried fish and anchovies.

So instead of dried shrimp, it’s dried scallops, which are kind of the core pieces, and instead of Chinese sausage we use prosciutto, and then we cook it all down in olive oil with garlic and a little bit of ginger in it. … It’s so simple and beautiful, yet it’s really complex to get to that point as well. So when you eat that dish, you have something of nostalgia but you also have something of future going into it.

WS: How were you introduced to the world of wine?
NS: When I first started cooking, I worked at this restaurant, Galileo. And when I was an intern, the grill cook was back there, and one of the wine runners was like, “If you give me a veal chop, I’ll give you a bottle of Barolo.” And I’m like, “What’s a bottle of Barolo?” My grandfather drank Carlo Rossi out of a gallon jug … In the Windows on the World wine book, [Kevin Zraly] has this sentiment talking about, “You have to drink a lot of bad wine to know what good wine tastes like,” and it’s very true. I’ve drunk a lot of bad wine. And then you really taste something and you’re like, wow, that’s special.

WS: What role does wine play in your restaurants?
NS: Understanding the wines, you can help guide the [dining] experience to make it even better. And we do that education with our kitchen staff, so they go through a wine class every week with our somms to understand the art of food and wine and the pairing. It also helps them as they’re cooking a dish to know, “OK, well if I put too much acid in the sauce, or if this isn’t balanced right, or this is burnt,” how that affects what is sitting in a glass and what people are eating, so it comes together as a full experience.

WS: Have you discovered any pairings during your time in the restaurant that surprised you?
NS: Our “foie-noli” that we do, it’s a cannoli shell with a foie gras mousse and pistachios, and with a 15-year-old aged Marco De Bartoli Marsala, it’s this beautiful bite and sip. There’s not a ton of great aged Marsala out there like what you think of [with] Madeira and Sherry. So that was a fun eye-opening experience.

WS: How have you seen D.C.’s food scene change?
NS: Within the past five years, neighborhoods have developed, people are doing great things in different pockets that never happened before. So you have a great Vietnamese restaurant or a Filipino restaurant or Eastern European, all these places that are not your steak house or French bistro … The city has definitely expanded its reach and diversity.

WS: Tell us about your upcoming project, Officina.
NS: It’s big, it’s fun, it’s got multiple components. This is three different levels and three different places to go; it’s a place that you could come and have coffee in the morning and a croissant or brioche with granita, you could come back and have lunch in the trattoria, you could have drinks [on] the rooftop at night after a concert. So there’s something for everybody all day long that’s happening in the space, but they’re all different experiences that tie into one core nucleus.

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A Toronto chef was horrified when he left his knife roll in an Uber taxi and even more distressed to find out it had been thrown away.