Happy Monday!

Hope you had a great weekend! We are kicking off our week with a day of testing new recipes – how does Steak with Béarnaise Butter and Roasted Sweet Potatoes sound? If we approve it you will be able to enjoy it on the menu soon. Happy Monday!

Eco friendly towels

Screen Printed Organic Cotton Nesting Dolls Flour Sack Towels. Love. Want.
  

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Tilapia with Garlic Couscous

Ingredients

• 2 tbsp mayonnaise
• 2 tbsp Dijon mustard
• ¾ cup panko
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp finely minced fresh parsley
• 4 (6-8 ounce) tilapia fillets
• 4 lemon wedges
• 3 tbsp vegetable oil

Directions

1. Cook couscous according to directions on packaging.
2. Heat oil in large non-stick skillet over medium heat.
3. Combine mayo and mustard in small dish.
4. Combine panko, salt, pepper and parsley on a plate and mix well.
5. Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 tbsp for each fillet).
6. Press each coated fillet into panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
7. Sauté fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and sauté other side until lightly browned and fish is opaque (about 4 to 5 min).
8. Serve with the couscous and lemon wedges.

Enjoy!

Stellibell cooking tips

Hope you’ve had a great weekend!

Our cooking tip this week is an easy one –take the time to actually read recipes through before you begin cooking. You will save a lot of time and it will also ensure you are following each step properly. There might even be steps in the recipe that can be done the night before. 

Happy cooking!

So true!

Chicken with Tomatoes and Pepper

Ingredients

• 6 (1 ½ pound) medium skinless, chicken breast halves
• ¼ tsp salt
• 1/8 tsp black pepper
• 2 tbsp olive oil
• 1 8-oz can stewed tomatoes
• 1 small onion
• ½ cup red sweet pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 2 tbsp dry white wine
• 1 tsp chili power
• ¼ tsp ground cumin
• Red, green and yellow pepper rings for serving
• Brown rice

Directions

1. Chop the onion and put aside.
2. Chop all three peppers.
3. Clean the chicken, pat dry and sprinkle both sides of chicken with salt and pepper.
4. Heat up a pan on medium heat and add the olive oil.
5. Cook the chicken until browned evenly on both sides. Drain off excess fat.
6. In a medium bowl, combine well the stewed tomatoes (undrained), the onion, the peppers, wine, chili powder and cumin.
7. Put on the rice to cook following the directions on the packaging.
8. Pour the mixture over the chicken. Cover and simmer for about 10-12 minutes or until the chicken is cooked through.
9. Remove the chicken from the pan (keeping the pepper mixture in the pan) and place on a serving plate and cover with foil to keep warm.
10. Heat the tomato mixture to a boil and boil, uncovered, for 4-6 minutes or until desired consistency.
11. Pour the mixture over the chicken and serve with the rice.

Enjoy!

Stellibell cooking tips

Hope you’ve had a great weekend!

Our cooking tip this week is for cooking your meat. When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust. Happy cooking!

So true!

Custom hand-painted measuring spoons

Cute custom hand-painted measuring spoons. You can order any animal you like. How great is that?

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Vitamin Packed Smoothie

Ingredients

• 1 apple
• 1 banana
• 1 orange
• 1 Roma tomato
• 2 large handfuls spinach
• 1 tbsp. chia seeds (optional)
• Water – enough to get the consistency you want.

Directions

1. Peel the apple and orange and chop into pieces.
2. Place all ingredients in a blender or Vitamix and blend until smooth.
3. Add water until you get the consistency you like.
4. Pour into serving glasses.

Enjoy!

Southwestern Vegetarian Pasta

Ingredients

• 1 tbsp olive oil
• 1 onion
• ½  green bell pepper
• 2 cloves garlic
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 - 28 ounce can diced tomatoes with juice
• 1 - 15 ounce can chickpeas
• 1 - 10 ounce package frozen corn kernels, thawed
• 1 - 12 ounce package uncooked elbow macaroni
• Shredded cheese
• Salad; lettuce, tomatoes and cucumber

Directions

1. Chop the tomatoes and cucumber and mix with the lettuce. Place in serving bowl and set aside until serving.
2. Chop the onion.
3. Dice the green pepper.
4. Chop the garlic.
5. Heat oil in a large, deep skillet.
6. Sauté onion, green pepper, garlic, chili powder and cumin.
7. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
8. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
9. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Enjoy!

Stellibell cooking tips

Hope you’ve had a great weekend!

Our cooking tip this week is clean as you go. It might sound silly, but it makes a big difference. Returning to a messy kitchen full of dirty dishes kind of takes away some of the enjoyment of a wonderful meal. So wash as you go - the cutting board after you are finished chopping something, the bowl after mixing ingredients etc. Enjoy!

So true!