Week 17: Something from Childhood - Stuffed Bell Peppers, Chicken Cutlets & Zucchini.

Three things my Grandma E used to make. All her recipe cards were at my parent’s house, so most of this I had to make from my sister’s and my memories.

The stuffed bell peppers were thus:

4 Large Green Peppers parcooked for 3 minutes

1lb Beef

Onion

Garlic, minced, as much as you want!

Tomato Paste

1c Cooked Rice

1c steamed cauliflower

Parmesan

Basil

Oregano

Mince the onion and toss into the beef while browning. Season with pepper, basil, oregano, garlic. Add a small can of tomato paste towards the end, and get everything coated. I mixed half the meat with rice, and half with cauliflower since I’m low-carbing it. The rice does soak up more juice, so they are less messy than the cauliflower ones. Stuff the peppers you quick steamed earlier. Top with cheese, bake for 20 minutes. EATS THEM!

Cutlets

Thighs, deboned and skinned

flour

S&P

plain breadcrumbs

grated parmesan

eggs

Frying oil (Peanut, Canola etc)

Beat the thighs to about 1/3 inch thick. Coat with seasoned flour, dip in egg, breadcrumbs. Set aside. Apparently the trick to crispy cutlets is to let them sit for 10 minutes. Meanwhile, heat up about 1" oil in heavy deep pan. Grandma used an electric skillet. I used a pot to keep splatter down. 375 degrees? or put a corn kernel in the oil. When it’s popped, the oil is hot enough. Put in the chicken, carefully, and cook 3-4 minutes on each side. Move them to paper towels, then EATS THEM!

Zucchini

Zucchini, sliced

Vidalia, sliced

3 medium cans of crushed tomatoes

garlic

S&P

Oregano

Basil

Red Pepper flakes (Grandma loved this spicy)

Stick em in a pot and cook til tender! THEN EATS THEM.

This project reminded me to gather all her old cards and make a digital database of some kind for my sister and I to access since we’ve all moved out of the nest.

Miss you, Grandma!