Bacon, tomato, and Swiss cheese sandwiches with fast chicken chili. Not only did Aya and I like this, but my mother-in-law from Japan loved this too! Quick, easy, and high powered flavor. You can’t go wrong. To make it a little less spicy for Ellie I used mild green chilies and lessened the amount of cayenne pepper. I didn’t have a lime of cilantro for garnish, but that would really have added a nice touch of flavor.
RECIPES:
So many garden green peppers to use up! Easy recipe and great on a fall day. The turkey sandwich was a nice balance. We loved this meal!
RECIPES:
Stuffed Pepper Soup
1 c chopped onion
1/4 c celery
1 clove garlic, minced
2 c green pepper, chopped
1/2 lb lean ground beef,
1 – 16oz can crushed tomatoes
1/2 c tomato juice (I use 4 oz tomato sauce)
1/4 c uncooked white rice
3 c water
1T chopped fresh parsley
2 t sugar (takes the tomato bitterness away)
1 t salt ( to taste )
1 t black pepper
Saute onion, celery, garlic and green pepper til tender but not brown. Stir beef into vegs, cook til beef is brown. Stir in rice. Add tomatoes, juice, water, parsley, sugar salt and pepper. Cover and simmer 45 min or til rice is cooked. Adjust liquid as necessary.
I doubled the recipe and added more salt. I also let it simmer for about 1 hr and 15 minutes.
This isn’t a vegetarian chili, it’s just a chili with eggplant in it. It’s called for ground beef, but I used ground turkey instead. I have to say, this was really good! And not good for a chili with eggplant in it, but just a really good chili recipe. The eggplant adds a good subtle flavor and a nice texture. And definitely a different way to use up some of our garden eggplants.
RECIPES:
We have an over abundance of garden produce right now. Green peppers, tomatoes, green beans, zucchinis, and tons of eggplant. I’ve made eggplant lasagnas in the past, but never tried eggplant Parmesan. Aya decided to give this one a whirl. We got this new contraption that whirls, twirls, and slices vegetables into awesome things. So instead of serving it over pasta, she served it over zucchini noodles.
Wow! I was worried that I wouldn’t like that much eggplant all at once. But between the fresh garden tomatoes, the crunch of the bread crumbs, and the tomato sauce, this was definitely a delicious meal.
Aya used fresh basil instead of dried, and used Japanese panko bread crumbs instead of the regular kind.
RECIPES:
Japanese fried chicken with ume Ponzu sauce, miso soup with eggplant, tomato, and okra, and rice. Aya has been having the urge to cook more lately. We have tons and tons of Japanese recipes, I just can’t read them. So when she steps up to the kitchen and whips something like this up, I gladly get out of the way. Soooo good.
RECIPES:
Japanese Fried Chicken with Ume Ponzu Sauce
Chicken breast 300g
Onion 1/8
Cucumber 1/2
Grape tomatoes 5
Umeboshi(Japanese sour plums) 2
A) Ponzu soy sauce 1 1/2 tb
Sesame oil to taste
White grated sesame seeds 1 tb
Sugar 1/2 tsp
B)Â Yuzu(Japanese citrus)
pepper 1 1/2 tsp
Sake(Japanese cooking wine) 1 tb
Sugar 1/2 tsp
Potato starch(may substitute with potato starch), flour; to coat
Vegetable oil 4 tb
