Ground Beef Stuffed Bell Peppers

Ground beef bell peppers are the best main dish you can serve using your bell peppers as a vehicle of deliciousness.

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Ground Beef Stuffed Bell Peppers
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside.
  2. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
  3. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
  4. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
  5. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
  6. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
  7. Bake, covered in a 350 degree oven for 30 minutes. Serve.
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Classic Green Bean Casserole

This classic dish is wonderful for the holidays or any family gathering.

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Classic Green Bean Casserole
Prep Time 10 min
Cook Time 30 min
Passive Time 30 min
Servings
Ingredients
Prep Time 10 min
Cook Time 30 min
Passive Time 30 min
Servings
Ingredients
Instructions
  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
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Fingerling Potatoes with Rosemary

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Fingerling Potatoes with Rosemary
Potatoes for anything other than the purpose of mashing them may seem insane, but with certain potatoes it results in an evenly cooked potato with a mild taste – provided you cook them perfectly. Fingerling potatoes are perfect for boiling because it brings out their subtle, nutty flavor.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the potatoes in a pot and cover them with about an inch of cold water. Bring the water to a boil and reduce the heat, simmering for 10 minutes. While the potatoes are simmering, combine the other ingredients and set aside. After 10 minutes, stick a paring knife into a potato – if it goes in without resistance, they’re ready. If they’re not ready, keep checking them every minute. Once they’re ready, drain them in a colander. Holding them with tongs, cut each potato in half and place in a large bowl. Cutting them in half lets the butter penetrate the potatoes better. Once you’ve cut all the potatoes, pour the rest of the ingredients into the bowl and toss until coated. Serve immediately.
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Greek Salad with Zucchini and Summer Squash

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Greek Salad with Zucchini and Summer Squash
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the cucumber, peppers, tomatoes zucchini, summer squash, and red onion in a large bowl. To make the vinaigrette, combine together the vinegar, mustard, garlic, oregano, salt and pepper and whisk in a small bowl. Continue whisking while slowly adding the olive oil to emulsify the dressing. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. This dish can be stored in the fridge for up to 3 days.
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Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette

Boy do I love steak, but leftover steak… not so much!  Reheating a leftover steak almost always leads to dry or rancid tasting meat.  Most cases, I just eat it cold and cold steak can be absolutely delicious!  That’s where the Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette recipe comes in.

This cold steak and cucumber salad recipe is inspired from some of my travels to Japan where I had the pleasure of tasting excellent Japanese tataki.  The salad is dressed in a mouth-watering ponzu and whole mustard vinaigrette made with olive oil (we usually get ours locally from Vita Sana or Vlastos Farma due to the adulteration of olive oil).

The leftover steak, when sliced cold has a wonderful texture and soaks up the wonderful flavors of the vinaigrette.  The dressing works great with the  balance of fresh ponzu, shallots, olive oil, and whole mustard from a wonderful East-West balance.

Feel free to adjust the portions of steak, cucumber, and vinaigrette for your tastes!

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Leftover Steak Salad With Cucumber and Ponzu-Mustard Vinaigrette
Course appetizer
Cuisine Asian-inspired
Prep Time 10 minutes
Servings
people as an appetizer
Ingredients
Course appetizer
Cuisine Asian-inspired
Prep Time 10 minutes
Servings
people as an appetizer
Ingredients
Instructions
  1. For the Dressing: Wisk ponzu, shallot, whole grain mustard, olive oil, and wasabi (remember its optional) in a bowl thoroughly. Slice steak as thin as possible with a sharp knife. Remove excess fat as needed. Peel and thinly slice cucumber (remove seeds if necessary). Slice scallions thin for garnish. To Serve: Arrange steak slices evenly over a serving platter. Lay cucumber slices on top. Spoon dressing over the dish (you may not need all of it) and sprinkle with scallions. Season with a little salt. Serve immediately. Leftover dressing can be stored in the refrigerator for up to 1 week.
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Cooling Cucumber Avocado Soup

Cooling Cucumber Soup

The smooth texture of avocado gives this chilled soup a thick consistency, making additional cream unnecessary; avocado can similarly stand in for butter or cheese in a sandwich.  Avocado is a great source of healthy fats and is extremely satisfying and filling.

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Cooling Cucumber Avocado Soup
Course Soups
Servings
Ingredients
Course Soups
Servings
Ingredients
Instructions
  1. Pour 1 cup of the water into the blender, then add the cucumbers, avocados, lime juice, honey, 1/4 teaspoon of salt, and the cayenne. Blend until extremely smooth, gradually adding more water until you reach the desired consistency. Taste and adjust the amount of salt, adding as much as 3/4 teaspoon more. Chill for at least 2 hours, then stir in the mint and parsley just before serving.
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Roasted Carrot and Parsnip Soup

carrot-parsnip-soupThis roasted carrot and parsnip soup is an easy, healthy, winter soup that will satisfy your hunger cravings.  And its so simple to make! All you need do is chop up some carrots, parsnips and onions and roast them in the oven.  Once they are soft and caramelized, you puree them with some vegetable stock and you’ve got a tasty, slightly sweet, slightly spicy, comforting soup.

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Roasted Carrot and Parsnip Soup
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent and golden, about 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the carrots, parsnips, cinnamon, red pepper flakes, thyme and 1/4 teaspoon salt and sauté until well combined. Pour in the broth and cook until the carrots and parsnips are tender, about 15 minutes. In a blender, puree the soup in batches until very smooth, each time adding the cooking liquid first and then the carrot mixture. If needed, add additional broth to reach the desired thickness. Return the soup to the pot over low heat, stir in the lemon juice, maple syrup, and a pinch of salt, and gently reheat. Adjust to taste.
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Feb. 15th Kick-off Meeting

Please join us to listen and discuss the future of local food in Wyoming.  We will be discussing the national, state, and community level local food movements,  the progress of the Casper Community Local Food Project, and discuss a community vision for local food.

When: February 15th, 2013 from 12pm-2pm

Where: Best Western Ramkota

Please fill out this seven (7) question survey to help guide our project.
Click here to take survey

If you plan to attend please RSVP here.