Stuffed Peppers Galore


It has been a while since I have cooked an “unfamiliar” meal. Well, guess what, today is the day (=

Thank you Southern Foods for another fun adventure!

So colorful eh!

So colorful eh!

Ingredients:
  • 6 green bell peppers
  • 1 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 egg, lightly beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 pounds lean ground beef or chuck
  • 1 1/2 cups cooked long-grain rice
  • shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Preparation:

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

Serves 6.

 

Zucchini Noodles


Stir-fried: check

Zucchini chocolate cake: check

Just when I thought there was nothing new to do with zucchini–found out that I can turn these yummy babies into pasta-like ribbons.

INGREDIENTS (Adapted from eatingwell.com)

  • 4 small zucchini
  • 1 cup prepared pasta sauce

PREPARATION

Run a vegetable peeler down the length of zucchini, creating long strips (“noodles”). Steam or microwave for 2 minutes; toss with pasta sauce or salad dressing.

It sure is a healthier..and tastier alternative to pasta noodles (=

Who am I?


Hello everyone and welcome to Homemade Magnolia!

My name is Magnolia. What’s yours?

Since identity asks and answers the question, “Who am I?”…

I would like to ask a question that is very near and dear to each one of us: our names.

What is your name? Do you know the background behind your name? Is there a story or history behind it?

For me, my name is Magnolia.

Many of you would think that I was named after the flower called Magnolia.

But that’s actually NOT the case. My name is actually derived from an ice cream company in the Philippines named Magnolia Ice Cream.

My dad used to work here plus, we love their flavours… particularly “Double Dutch”! YUM! ^^,

It is still very vivid to my memory how my classmates were making fun of me because it is like naming your child “Häagen-Dazs” or something…

Thankfully, I realized when I moved to the United States that Magnolia is more known to be a flower here than an ice cream brand. That made me feel much better!

I also believe in the saying, “A picture paints a thousand words” and so… please allow me to show you my bulletin board (=

Inside Magnolia Lim's Mind (=

Inside Magnolia Lim’s Mind (=

I guess you just have to look closely… and you will kind of understand where I am coming from (=

It is like a “Portfolio” of all my current culinary ventures and creative endeavours at the best place to be… at home.

It is my hope that this small space in the blog realm would inspire you to craft, cook, over-expose your husband (wink!) and to meditate on what matters most in this life. (=

Now tell me…

What is your name?

And then, we’ll go from there…

Have fun reading!