Whether you are eating low-carb, or gluten-free, or just want a delicious dinner that the whole family will love, this recipe fits the bill. The only ingredient some of my family object to is the mushrooms, but if I chop them finely enough, they don’t even know they’re there.
And if you buy pre-sliced beef, you can have this on the table in under an hour.
I like to serve this with Chipotle Black Beans and Green Chili Cilantro Rice.
Cheesesteak Stuffed Poblano Peppers
2 Tbs butter
1 large onion, diced
8 oz mushrooms, chopped (optional)
3 cloves garlic, minced
1-2 jalapenos, finely diced
2 lb thinly sliced beef
2-3 tsp Montreal Steak seasoning
1 tsp garlic powder
½ tsp salt
4 large poblano peppers
Provolone cheese and/or mozzarella cheese
Preheat oven to 400°F. Lightly spray a 9×13” baking dish with olive oil spray.
Melt butter in a large skillet. Add chopped onion, mushrooms, garlic, and jalapenos to the skillet and sauté until softened. Add beef to skillet and cook over medium-high heat until beef is cooked through. Stir in steak seasoning, garlic powder, and salt. Cook for an additional 5 minutes, or until most of the liquid has evaporated.
Cut poblano peppers in half lengthwise. Remove seeds and place in baking dish. Sprinkle peppers lightly with salt. Place a slice of cheese, or small amount of shredded cheese, in each pepper. Spoon cooked beef mixture into the peppers. Top each pepper with additional cheese.
Bake for 20-25 minutes or until cheese is golden brown.
Canning is generally a summer sport. Summer harvests mean you usually have to spend the hottest days of the year blanching fruit, stirring boiling pots, and having steam from a boiling water bath canner fill the kitchen with heat and humidity.
Do you ever wish that you could do your canning in the middle of the winter, when a little extra heat and humidity would be most welcome? I can’t get rid of all of that summer canning, but here is one recipe that is perfect to make on a cold, snowy day. And it will make your house smell truly heavenly.
Pears make a wonderful jam and are an easy fruit to work with any time of year. Most varieties have thin skins, so you don’t need to peel them, and you can chop them quickly in a food processor. This jam is also flavored with cinnamon and vanilla, which makes it easy and amazingly delicious!
I use a combination of sugar and stevia to make a lower sugar jam that doesn’t compromise on flavor. You could add additional sugar if you don’t want to use the stevia.
And it’s not just for toast: try stirring it into some plain yogurt or spreading on some homemade pancakes for a delicious breakfast or snack.
Cinnamon Vanilla Pear Jam (Low-Sugar)
Yield: 6 half-pint jars
8-10 ripe medium-sized pears (about 4 lb)
1 Tbs lemon juice
2 ¼ cups sugar, divided
1 box low-sugar pectin
½ tsp liquid stevia
1 tsp ground cinnamon
2 vanilla beans, split and scraped; or 2 tsp vanilla extract
Prepare equipment: sterilize half-pint jars, lids, and canning equipment (ladle and funnel). Prepare a boiling water bath.
Wash and core the pears, but do not peel. Finely chop or coarsely mash to yield 7 cups fruit. (I use a food processor to finely chop/mash the pears). Stir in lemon juice.
In a small bowl, combine ¼ cup of the sugar with the box of pectin. Mix well and set aside.
In a large pot, combine the chopped pears, remaining 2 cups sugar, stevia, cinnamon and vanilla beans (both seeds and pods), if using. Bring to a full rolling boil over medium-high heat. Reduce heat to medium (maintain a low but continuous boil), and boil for 10 minutes, stirring occasionally. Stir in sugar/pectin mixture and vanilla extract, if using. Return jam to a full boil and boil for an additional 5 minutes. Remove vanilla bean pods and discard.
Remove jam from heat and let sit for 3-4 minutes. Stir jam. Ladle hot jam into prepared jars. Wipe top edges of jars with a damp cloth. Add lids and rings. Place in a boiling bath canner and when pot has returned to a full boil, process jars for 10 minutes. Remove jars from canner and place on a towel on kitchen counter. Let sit for 24 hours. Check seals before placing on pantry shelf.
- Use thin-skinned pears like Bartlett, d’Anjou, or Comice
- Stevia brands can vary in sweetness. Taste jam before adding pectin and adjust sugar to taste.
- Use either the vanilla beans or the vanilla extract, not both
- Letting the jam sit for a few minutes before ladling into jars helps to reduce foam and keep the fruit chunks from settling to the bottom of the jars.
DAY 12 : Pumpkin Cranberry Bread
A delicious quick bread that makes great gifts for friends and neighbors. It is also great spread with a little cream cheese before eating.
Dollar stores and Michaels often sell cute Christmas mini-loaf pans that you can bake these in. Then you can give the cute little pan to neighbors along with the bread.
Pumpkin Cranberry Bread
Yield: 2 regular loaves or 5-6 mini-loaves
1 ½ cups sugar
1 cup vegetable oil
1 tsp vanilla
1 can (16oz) pumpkin puree
3 cups flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 tsp salt
2 cups chopped fresh cranberries
1 cup chopped walnuts
Preheat oven to 350°F. Grease and flour two regular loaf pans (or 6-8 mini loaf pans), or spray with Baking Pam.
Beat eggs, sugar, oil, vanilla, and pumpkin until well mixed.
Whisk together flour, baking soda and powder, cinnamon, ginger, nutmeg, and salt. Stir into pumpkin mixture. Fold in chopped cranberries and walnuts.
Spoon batter into prepared pans. Fill mini loaf pans about 2/3 full.
For regular loaf pans: bake for 60 minutes
For mini-loaf pans: bake for 35-45 minutes
Bake until top of loaf springs back when touched gently (or toothpick comes out clean). Check bread after about 30 minutes: cover loosely with foil if it is beginning to brown too quickly.