Arugula Salad topped Naan
Submitted by: Caitlyn W.
Easy, simple salad on top of a warmed Naan! One Naan makes a salad for one, so this is a make per person type of salad. Easily doubled just slice more tomatoe, onion and cheese per extra Naan!
Prep: 10min
1 slice Naan (warmed at 400degrees for 2 mins)
2 cups Baby Arugula
1 tomato (1 per Naan)
Red Onion - thinly slice and cut to half inch slices
Havarti - about 2-3 TB cut into bite size thin slices
Balsamic Vinaigrette
1.) Warm your Naan @ 400degrees for 2 minutes. (I found frozen Tandoori Naan at Trader Joe's - TOTALLY DELISH and hope you can find it too! Follow directions as instructed).
2.) Top with the Arugula, tomato, red onion, and havarti.
3.) Drizzle with Balsamic Vinaigrette.
ENJOY!
Spicy Stuffed Peppers
For the leftover lovers! Or people who just make too much white rice on a semi-regular basis. Like my husband.
Prep Time: 20 mins Cook Time: 30 mins
2 Italian sausages, uncased
2 cups cooked white rice
2 red peppers, cleaned inside and out
fresh parsley (optional)
1 TB oregano
1 TB thyme
1 clove garlic, minced
1/2 onion diced small
1 egg, lightly beaten
2 roma tomatoes, diced small
2 TB bread crumbs, divided
olive oil
1. Saute the meat with the onion making sure to break up the sausage to a crumbled state. Cook until the meat is mostly browned and the onion is soft. Add the garlic and cook till fragrant. Turn down the heat.
2. Saute the chopped tomatoes and spices into the mixture and toss until well blended.
3. Remove from the heat. Add the rice until well blended and then add the egg - being careful to keep mixing for a while to keep the egg from cooking to the pan.
4. Line an 8x8 with a little foil to help keep the peppers standing (create a "nest" for them).
5. Stuff the peppers. Top each with a tablespoon of breadcrumbs and drizzle with olive oil.
6. Bake at 350 for 30-35 minutes.
NOTES:
If you prefer your peppers to be softened and not as fresh-vegetable-crunchy, I recommend steaming the peppers while you saute the stuffing. Just make sure to leave them firm enough so they can stand through the baking!
I use spicy Italian sausage but you are more than welcome to use the sweet kind as well.
Spiced Applesauce
I thought this was quick and painless. Plus the enormous amount that can be easily made left me with plenty of options for leftovers. Oh, and did I mention that apples are 59 cents a pound in the fall?
Prep Time: 20 mins Cook Time: 2.5 to 3.5 hours
1 peck of apples
1 tsp cinnamon
1/4 tsp nutmeg
juice of one lemon
1/2 cup water
crockpot
Core, peel, and thinly slice the apples. (Save cores and peels for the leftover recipes!) Mix all ingredients thoroughly and pour into a crockpot. Cover and cook on HIGH for 2.5 to 3.5 hours. Once cook, stir or mash for a chunky applesauce.
LEFT OVERS:
1. Use a blender to make the applesauce smooth for baby food. Mix with the appropriate amount of cereal for your baby and you have a healthy breakfast!
2. Apple Peel Jelly: Place peels and cores in a large pot and just cover with water. Bring to a rolling boil for at least ten minutes. Remove from heat, cover, and let sit overnight. In the morning, drain the liquid from the apple pieces through a cheese cloth lined strainer. Slowly reheat the liquid and add four cups of sugar. Slowly dissolve a box of pectin (1.75 ounces) in the liquid. Bring to a boil for ONE MINUTE and promptly remove from heat. Pour into containers and refrigerate or freeze! Delish - to steal from Rachael Ray. Alternative: add half of a pomegranate, seeds only, to the peels as the boil. Juice the other half of the pomegranate and save for later. Follow the recipe and add the reserved juice while adding the sugar.
3. Apple butter. Haven't tried this yet. . .
