Personal Chefs Network^© - Recipe of the Month

Personal Chef Pacesetter Tami Mitchell's Recipes
Lentil & Brown Rice Stuffed Peppers (serves 4, adapted from CL)

2 red bell peppers
2 yellow bell peppers
3 cups water, divided
1/2 cup dried brown lentils
1/4 teaspoon salt
1/2 cup uncooked long-grain rice
1 cup diced onion
1 1/2 cups shredded part-skim mozzarella cheese (4 ounces)
1/4 cup dried currants or raisins
1/4 cup chopped fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon capers
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper
1/4 cup grated fresh Parmesan cheese (1 ounce)

Cut bell peppers in half, keeping stems intact. Discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain and set aside.

Combine 2 cups water, lentils, and salt in a saucepan. Bring to a boil; cover, reduce heat to medium-low, and simmer 20 minutes. Drain and set aside.

Bring 1 cup water to a boil in a medium saucepan; add rice and onion. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat. Set aside. Place sausage in a small nonstick skillet over medium-high heat; saute until browned.

Preheat oven to 350°.

Combine lentils, rice mixture, sausage, mozzarella, and remaining ingredients except Parmesan in a large bowl. Divide lentil mixture evenly among bell peppers; sprinkle with Parmesan. Place stuffed peppers in an 11 x 7-inch baking dish; cover and bake at 350° for 15 minutes.

Cool and package 2 to a foil or versatainer. Heating instructions: Plate, or heat in versatainer, partially covered 2-3 minutes at 70% power. Sprinkle with additional freshly grated parmesan if desired.

Braised Italian Chicken with Green Beans, Tomatoes & Olives (adapted from Fine Cooking)

Serves four.

2 lb. boneless, skinless chicken thighs, trimmed of excess fat and each cut into 3 uniform pieces
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 to 3 Tbs. extra-virgin olive oil
3/4 lb. green beans, trimmed and cut in half
3 cloves garlic, smashed and peeled
1/3 cup dry red wine
1 14-1/2-oz. can diced fire-roasted tomatoes
1 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes
1/3 cup pitted, quartered Kalamata olives

Season the chicken with 1 tsp. salt and 1/2 tsp. black pepper. Spread the flour on a plate, and lightly dredge the chicken in the flour. Heat 2 Tbs. of the oil in a large Dutch oven or casserole over medium-high heat until the oil is shimmering hot. Cook the chicken in two to three batches (to avoid crowding the pot) until well browned on both sides, 2 to 3 minutes per side. Transfer each batch to a plate as it finishes, and if the pot looks dry between batches, add the remaining 1 Tbs. oil.

Return the chicken to the pot, add the green beans, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper, and cook, stirring, for 2 minutes. Add the red wine and cook until it almost completely evaporates, 1 to 2 minutes. Add the tomatoes and their juices, rosemary, and red pepper flakes. Bring to a boil, then lower the heat to a steady simmer. Cover, leaving the lid slightly ajar, and cook, stirring occasionally for 15 minutes. Add the olives, and continue simmering with the lid ajar until the chicken and green beans are very tender, about 5 minutes more. Season with salt and pepper to taste.

Cool and package in foil or versatainer. Heating instructions: Thaw completely overnight in refrigerator. Heat on plate with vented microwave cover in 2-3 minute bursts at 70% power til thoroughly heated.