Braised round steak is a stick-to-your-ribs kind of meal that will fill up hungry teenagers and satisfy even the most die-hard meat-and-potatoes lover. It can be served “au jus” or with a thickened gravy.
My mom taught me to cook this is braised beef round steak. In fact, it’s one of my earliest childhood memories.
The recipe that my mother taught me survived conversion to gluten-free in 2000, when I was forced to go gluten-free by my celiac disease. And, it remained a family favorite ever since.
When summer gardens start producing peppers and tomatoes, it’s time to cook some chicken stuffed peppers. The flavors are always popular… and who can resist the eye-candy appeal of those rich, contrasting colors and textures in the dish?
This version is “lightened up” with chicken so it will be a little healthier…my original version is made with beef.
There are so many wonderful ways to cook chicken stuffed peppers while peppers are in season. I like to use cubed chicken breasts in my chicken stuffed peppers because everyone in my house absolutely loves them! Here in N.E. Ohio, this year’s crop of green bell peppers were so succulent that my husband (Al the Grinch) even commented about how good and tender they were.
This recipe came about one evening as I was looking for something I could do with eggs and the growing seasonal abundance of vegetables in my refrigerator. I put them all together and, voilà, hybrid frittata on steroids!
At first I was considering a neat, organized frittata, which is a seasoned mixture of beaten eggs with sautéed vegetables added, cooked slowly in a skillet without stirring and then turned as a whole at the end… similar to what you might do with an omelet.
But, what I had in mind was much more than that. I wanted a skillet heaped with scrambled eggs, which are cooked differently than frittatas. I wanted it vibrantly alive because of the scrumptious, savory sautéed veggies in it. And, I had absolutely the right idea… it was delicious!
Steamed or braised collard greens with garlic and a sprinkle of fresh lemon are naturally gluten-free. A relative of the cabbage and broccoli family, they are low carb and rich in fiber and many valuable nutrients, such as vitamins A, C and K, plus several of the B vitamins. They also have a variety of minerals, such as potassium, phosphorus and calcium, to name a few.
These collards can be served as a side for pork loin chops or chicken pieces for a paleo dinner, with a baked sweet potato as another side. I like to accompany them sometimes with Cajun rice or blackeyed peas to complement their texture and flavor for a vegetarian dinner. In the photo above they are shown with Shredded Barbecue Chicken.
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