Capers


Today’s dinner is Salmon with Tomato Capers. The capers together with the tomatoes, onion and garlic adds a wonderful mix of a tangy and savory flavor to this dish.

Capers are the unopened green flower buds of the Capparis spinosa (Capparidaceae - caper family - closely related to the cabbage family), a wild and cultivated bush that is grown mainly in Mediterranean countries (southern France, Italy, and Algeria) and also in California. Capers have long been a favorite in the Mediterranean region. The small, green herb buds lend a piquant sour and salty flavor to salads, dressings, sauces, vegetables and a variety of main dishes.

After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt.The curing brings out their tangy lemony flavor, much the same as green olives.Capers can range in size from that of a tiny peppercorn (the petite variety from southern France, considered the finest) to some as large as the tip of your little finger (from Italy).  Larger capers are stronger in flavor and less aromatic. 


Fennel


Testing a new recipe this morning. Sautéed snapper with orange-fennel salad. Can’t wait to try it! 

Fennel is a bulb with feathery fronds and a mild licorice flavor which is widely used in Italy, where it’s eaten raw and salted as well as cooked. It pairs especially well with fish.

When you buy fennel, you should look for small, heavy, white fennel bulbs that are firm and free of cracks. The stalks should be crisp with feathery, bright green fronds. You can store fennel bulbs in a perforated plastic bag in the refrigerator for up to five days. 

We will add this recipe to a menu in the upcoming weeks!

A healthier version of Mac & Cheese


You can’t go wrong with Mac & Cheese, especially when it’s a healthier version of the old favorite. Hope you like it as much as our families do! 

4-6 servings
Approx. 45 minutes.

Ingredients
  • 2 cups whole wheat elbow macaroni (uncooked)
  • 2 cups shredded reduced-fat cheddar cheese
  • 1/2 cup low-fat evaporated milk
  • 2 large eggs
  • 1/4 cup reduced fat sour cream
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
  • 1/3 cup grated parmesan cheese

Instructions
  1. Preheat the oven to 350 degrees.
  2. Coat a 13x9 –inch glass baking pan with cooking spray.
  3. Cook the pasta according to the directions on the package and drain well.
  4. Put the pasta into a large bowl. Add the cheddar right away and stir until the cheese has melted.
  5. In another bowl, add the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper (optional). Whisk it all together.
  6. Add the mixture to the bowl with pasta and mix well.
  7. Scrape the mixture in the baking dish and sprinkle the parmesan cheese on top.
  8. Put the dish into the oven and bake until it’s golden brown and is crispy around the edges (about 35-40 mins depending on your oven).
Enjoy!

Meat Sticks with Apple Risotto


Yesterday during a staff meeting we somehow got onto the subject of our logo and how versatile apples are in cooking.  You can put apples in desserts, salads, stews, sandwiches, well…almost anything. Here is an upcoming recipe from our menu. What is your favorite apple recipe? Email it to us at cooking@stellibell.com  and we will post some of them here. Thanks!

Meat Sticks with Apple Risotto
 
Ingredients
  • 2 granny smith apples
  • 1 ½ cup long grain rice
  • 1 tbsp olive oil
  • 2 tsp curry
  • 2 ½  cups water
  • 1 ½ salt
  • 1 pound ground beef
  • 1 egg
  • 1 cup sour cream
  • ½ tsp black pepper
  • Barbeque sticks (remember to put them in water to soak if you are using wooden ones)
Instructions
  1. Rinse, peel and cut the apples in small cubes.
  2. Heat up a pan on medium heat.
  3. Fry the apples and rice in half the oil. Add the curry and stir.
  4. Add the water and ½ tsp of the salt. Let simmer under a lid for 20 minutes.
  5. Mix the ground beef, ½ cup of the sour cream, the rest of the salt and the pepper in a bowl.
  6. Form the ground beef around 4-6 barbeque sticks. Brush on the rest of the oil.
  7. Grill the meat sticks on a grill or in a grill pan for 8-10 minutes.
  8. Mix in the rest of the sour cream into the cooked rice and add pepper. Taste and add salt if needed.
  9. Serve the risotto and the meat sticks.

Enjoy!

Ravioli with Chicken and Artichokes



Ravioli with Chicken and Artichokes

Ingredients 

Pasta
  • 1 pkg. cheese ravioli (9 oz.)
  • 4 chicken breasts
  • 2 Tbsp lemon juice
  • 3 Artichokes
  • 1 cup cherry tomatoes
  • 4 Tbsp. crumbled feta cheese
Vinaigrette
  • 1/4 Cup lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. fresh basil
  • 1 tsp. fresh dill
Instructions
  1. Cut the chicken in 1/2 inch strips and heat a pan with olive oil.
  2. Fry chicken until it's done. Check it to make sure it's not pink inside.
  3. Combine all the ingredients for the vinaigrette in a bowl and set aside.
  4. Fill a large pot with water, add 2 tbsp. lemon juice.
  5. Open the can of artichokes. Split them in 4 halves lengthwise and put them in the pot with lemon juice.
  6. Bring pot to a boil. Reduce heat to a simmer and add the ravioli. Cook the artichokes and the ravioli for 3 minutes and then drain well.
  7. Toss artichokes, pasta, chicken and tomatoes with the vinaigrette in a bowl. Sprinkle the feta cheese on top before serving.
Enjoy!

Kids trying new foods


It’s not easy to get kids to try new foods. Most research suggests it takes an average of ten to twelve attempts before a child will try something new. However, that same research suggests that involving your children in the actual process of cooking a meal, exponentially increases the likelihood of that child trying a new food group. 

Learning about food and cooking is an active way to help breed a sense of culinary adventure. If you have a child, today when you cook let him/her help set the table, rinse the veggies and measure the food which are all safe tasks for a little one.

Happy Cooking!

Chicken & Sweet Potato Salad with Pesto Vinaigrette


Chicken & Sweet Potato Salad with Pesto Vinaigrette

Ingredients

  • 1 pound skinless, boneless chicken breasts
  • 3 cups water
  • 1 ¾  teaspoon salt
  • 3 tablespoons pesto
  • 3 tablespoons cider vinegar
  • 2 sweet potatoes
  • 1 red bell pepper
Instructions
  1. In a medium saucepan, combine the chicken (in one layer), salt, and water to just cover
  2. Bring to a low boil over high heat. Reduce to a simmer and cook until mostly cooked through but still pink in the center, about 3 to 5 minutes.
  3. Remove from the heat and let sit in the cooking water for 5 minutes.
  4. Measure out and reserve 2 tablespoons of the cooking water. Transfer the chicken to a cutting board and when cool enough to handle, cut into 1/2-inch cubes.
  5. Microwave the sweet potatoes on high power for 6 to 7 minutes, or until firm-tender. When cool enough to handle, peel and cut into 1/2-inch cubes.
  6. In a small bowl, whisk together the pesto, vinegar, and reserved cooking water.
  7. Clean the bell pepper and cut in to cubes.
  8. In a large bowl, toss the chicken, sweet potatoes, and bell pepper with the pesto dressing.
  9. Season to taste with salt and pepper. Let sit for a couple of minutes to absorb the dressing.
  10. Serve and enjoy!

Fish Tacos


Fish Tacos

Ingredients
  • 48 ounces Tilapia
  • 4 tbsp olive oil
  • 1 tsp ground cumin
  • ½  tsp garlic powder
  • Whole Wheat Flour Tortillas
Coleslaw Salad
  • 12 tablespoons Greek yogurt
  • 4 teaspoon lime juice
  • 1 bag of coleslaw mix
Mango Salsa
  • 1 mango
  • ½  red bell pepper
  • 1 ½  tsp olive oil
  • 2 tbsp yellow onion
  • ½  Jalapeno Chile pepper (optional)
  • ¼  tsp lime peel
  • 1 ½  tsp vinegar
  • ¼  tsp salt
  • 1/8 tsp black pepper
Directions
  1. Turn on the oven at 450 degrees.
  2. Rinse the fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices.
  3. Place fish in a single layer in a greased shallow baking pan.
  4. Combine olive oil, cumin, and garlic powder. Brush over fish.
  5. Bake the fish in the oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
Coleslaw salad
  1. While the fish is cooking, in a medium bowl stir together Greek yogurt and lime juice.
  2. Add cabbage and toss to coat.
Mango Salsa
  1. Peel the mango and cut into cubes.
  2. Clean the bell pepper and cut into cubes.
  3. Put the mango and bell pepper into a bowl.
  4. Chop the yellow onion and add 2 tbsp into the bowl.
  5. Grate ¼ tsp of the lime peel and add in into the bowl.
  6. Measure and add all the spices.
  7. Mix everything well.
  1. Spoon some of the coleslaw mixture into each tortilla, add fish and top with mango salsa.
Enjoy!

Sundays rock!


Sundays never used to be a favorite day but now we love them! Knowing that all orders went out to our customers today and that they have a great week to look forward to makes Sundays a great day. Tomorrow we start all over again and start to plan another week of delicious dinners. Can’t wait!

Happy cooking!
Your friends at Stellibell

Gino - Simple, fast and delicious dessert

Gino – Fruits and white chocolate in the oven

15 minutes
4-6 servings

Ingredients

  • 20 strawberries
  • 2 bananas
  • 4 kiwis
  • Lime juice (optional)
  • 1 cup white chocolate
  • ½ cup chopped hazelnuts (optional)
  • Vanilla ice cream

Directions

  1. Turn on the oven (the broiler ) to 385 degree.
  2. Slice the strawberries, bananas and kiwis the same sizes and spread them out in an oven safe dish in an even layer (about 1-2 inch deep).
  3. Press some lime juice over the fruit (optional).
  4. Grate the white chocolate and sprinkle it over the fruit in an even layer.
  5. Sprinkle the hazelnuts over the fruits (optional).
  6. Broil the Gino in the oven for about 3-7 minutes depending on your oven. Make sure the chocolate doesn’t burn. It suppose to get a golden brown color.
  7. Take it out when it’s ready and serve it warm with the ice cream
  8. Enjoy!