
In The Kitchen With Jorj: Brussel Sprouts!
Think brussel sprouts are not for you? Think again!
Watch I create the tastiest brussel sprouts that will be hubby-approved at your next family dinner and awed at by your guests at the next get-together!
Think brussel sprouts are not for you? Think again!
Watch I create the tastiest brussel sprouts that will be hubby-approved at your next family dinner and awed at by your guests at the next get-together!
Join me in the kitchen as I make macaroni magic with a spaghetti squash twist!
You’ll love my approach to making versatile dinner ideas with summer squash that is fully flavorful and family approved!
For years now, I’ve written about ways to sneak veggies into your child’s diet.
You’ve written back with tons of great ideas that have made their way into recipes that we are all familiar with today.
You know what? It turns out that kids are not the only ones that need those veggies.
As we grow older, our healthy diets become just as important for us as they are for our children.
If your household is anything like mine, it’s Daddy dearest who often shoves away that cauliflower while he adds a serving or two of French fries. I’ll make you a bet that nary a pickled beet has been spooned onto his salad plate.
Even with Popeye as a role model, our father shuns any green leafy veg unless it is swimming in cream sauce.
This Father’s Day let’s honor Dad and show him the love by sneaking a couple of veggies into his everyday meals. Won’t that be FUN!
Here are some ideas…
A SALAD is a terrific way to hide fresh veggies. In addition to good old lettuce and tomatoes, try sneaking in these:
🌿Microgreens – full of nutrients and a big punch of taste in a little bitty leaf.
🥬Squash – Shave thin slices of zucchini and yellow squash into thin strips that resemble lettuce leaves.
🥕 Carrots – I know, you’re saying anybody can add carrots to a salad. BUT what if Daddy hates carrots? Here’s a secret. Put the carrot in the dressing! Use your trusty food processor to emulsify the veg into your vinaigrette. You can do this with any veggie. 🥦 Cauliflower, broccoli, and spinach will work too.
Sneak those veggies into your MAIN meals so that Dad won’t know what hit him!
For pasta sauce make your favorite red, white, or green sauce and add some new veggies into the mix. For spaghetti and meatballs, add sauteed veggies to the meatball like eggplant, peppers, or kale.
When sautéing onions and garlic to make your red sauce, add shaved Brussels, diced cabbage, or riced cauliflower. Add roasted butternut squash to your fettuccini sauce. Make pesto with spinach and pea sprouts instead of basil.
You can add every veggie to stews and soups. Bell and spicy peppers are a terrific addition to chili. Add turmeric root, turnips, or sweet potatoes to your chicken noodle soup.
VEGGIE VESSELS are a terrific way to merge more veggies into your main meal. Stuff roasted peppers with chicken and rice. Add Cajun-spiced shrimp to spaghetti squash boats. Hollow out zucchini for veggie enchiladas. (This recipe comes from “Canvas and Cuisine”, my most veggie-filled cookbook!)
Let’s give Dad a real present this year. One that will keep him around for lots of future Fathers Days!!
This dish has all the flavors of enchiladas but stars farm-fresh zucchini in place of tortillas. Spicy chorizo sausage and meaty black beans are the heart of its fiery filling. The yummy enchilada sauce brings the whole thing together. It’s pretty darn delicious!
6-8
30 minutes
Dinner
Entertaining
I would love to see what you did with this recipe. Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.
Preheat the oven to 400°. Heat the olive oil in a skillet over medium-high heat. Cook the onion in the skillet until soft, about 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Add the sirloin and chorizo and stir, breaking up large clumps, until the meat is browned, about 3 to 5 minutes. Add the black beans. Season with salt and pepper. Use a potato masher to break up the beans into the meat filling. Remove the skillet from the heat.
Whisk together the vegetable oil, flour, and chili powder in a pot over medium heat to form a paste. Stir in the tomato paste and ½ cup of water. Stir in onion powder, garlic powder, cumin, and oregano. Simmer the sauce for 5 minutes to thicken and allow the seasonings to merge. Taste and season with salt and pepper. If the sauce is too thick you can pour in a bit more water. Remove the pan from the heat.
Spoon some of the enchilada sauce into the bottom of a 13 x 9 x 2-inch baking dish. Use a spoon to remove the seeds and hollow out the zucchini leaving about a ¾-inch boat. Place these into the dish. Season zucchini with salt and pepper. Spoon the filling into the boats. It’s ok if the filling spills over. Pour the remaining enchilada sauce over the top of the boats. Layer cheese over the top. Cover the dish with a sheet of aluminum foil. Bake for 15 minutes. Remove the foil and bake until the cheese is melted and beginning to brown, and the zucchini is fork-tender, about 20 minutes more.
Garnish the boats with fresh cilantro, jalapeno slices, guacamole, and sour cream.
Whether it’s burgers, brats, ribs, or steaks, the sides are just as important as the main course when you’re planning your Memorial Day bash.
There’s lots of planning and lots of dishes to prepare. Here’s a way for you to make things just a little bit easier on yourself this year.
Start with grilled veggies!
Any veggie will work here. My favorites are thick asparagus spears, bell peppers, red onions, zucchini and yellow squash, eggplant and portobello mushrooms.
For the asparagus, break off the tough ends and trim. For the mushrooms remove the cap and inner gills. Slice the eggplant and red onion into ½-inch circles. Cut the squash diagonally into ½-inch ovals.
As you slice your veggies lay them onto a baking sheet. You can use parchment paper to layer everything on top of each other. Brush both sides with vegetable oil and sprinkle with salt and pepper. Now you are ready to grill.
Use an open flame or your trusty grill pan to cook each slice turning once so that you have grill marks on both sides.
Make sure you do not over-cook. You want firm veggies, not mushy ones. Remember things keep on cooking after you remove them from the heat.
Transfer the veggies from the grill to the baking sheet. You can cook these the day before your barbecue. Cool to room temperature and cover with plastic wrap. Chill ‘til you are ready to serve.
1: Layer the veggies onto a platter. Drizzle with olive oil and red wine vinegar. Shave thin slices of Parmesan cheese over top and sprinkle with toasted pine nuts.
2: Stack the veggies, beginning with eggplant and layering from largest slices to smallest. Layer in a slice or two of mozzarella cheese and add a few leaves of fresh basil on the top. Drizzle with olive oil.
3: Layer the veggies onto a platter and add slices of tomato and watermelon. Use a round cookie cutter to cut out circles of the watermelon that are about the same size as the tomato slices. Add a sprinkling of blue cheese and drizzle with balsamic reduction.
4: Chop the veggies into similar size pieces and stir into rice for grilled veggie pilaf.
5: Slice the veggies into thin strips and pair them with your grilled beef or chicken for fajitas, enchiladas, or quesadillas.
The secret here is that you can grill the veggies in advance and with little effort assemble the dish while the main course is sitting on the grill. What a great plan!
Stop Food Waste Day was first introduced in 2017, and this years marks the fifth year of inspiring action around food waste reduction.
Who even knew this was a THING?
I discovered very early in the family kitchen that fruits and veggies lingering a little too long must be given a new lease on life! And that leftovers getting too comfortable on the fridge shelf demand an encore.
In honor of Stop Food Waste Day and the innovation and creativity in reducing one’s food waste impact, here’s Jorj’s list of what to do with leftovers.
I thank my grandma’s for the training on this one.
EGGS
Don’t throw away left over scrambled eggs. Use them in tomorrows egg sandwich or burrito.
WAFFLES
Cut leftovers into chunks and toast them in the oven with a bit of cinnamon and sugar. Now you have waffle croutons for your ice cream dessert.
PANCAKES
Slather left over pancakes with cream cheese or peanut butter. Roll up and place into a baking dish. Douse with syrup and bake until warmed through. Pancake roll-ups for breakfast!
SALAD
Leftover salad with dressing is not as good as it is the first day, but it will work on sandwiches and subs. However, leftover everyTHING will make a great salad. Look in the back of your fridge’s veggie drawer and use those ingredients to doctor up your everyday garden salad. Carrots, fennel, radishes, cukes, peppers, cauliflower… these all work. Look into your jars too. Pickles, sun-dried tomatoes, and olives are perfect additions. Don’t forget the cheese. Salads are a perfect dish to avoid food waste!
CHEESE
I’ve written about cheese about a hundred times. But here are some highlight dishes that are perfect for your leftover cheese: grilled cheese, cheese spread, hot cheese dip, cheesy deviled eggs, cheese-filled omelets, veggies in melty cheese sauce.
NOODLES
Leftover pasta is my go-to thing for that morning-after breakfast. But left over noodles are great for reinvention. Leftover Alfredo pasta top pork cutlets and sauteed eggplant for an inspirational mid-week dish. Stuff some leftover mac ‘n cheese into your next roast beef panini sandwich. And don’t forget spaghetti pie, noodles in casseroles and pasta turned into frittatas.
CHICKEN
Besides chicken salad there’s chicken quesadilla, chicken soups, chicken casserole, chicken burritos, chicken hash, chicken pot pie…… this one’s easy.
FISH
Salmon and tuna turn into salmon and tuna salad with just a couple of additions. Other left over fish can be turned into croquettes, chowders and spring rolls.
BEEF
Leftovers work perfectly in fajitas, cheese-steak subs, stuffed peppers, open face steak sandwiches on Texas toast, quick beef stew and beef and potato hash.
PORK
Shred leftover pork and douse in barbecue sauce for a pulled pork sandwich.
VEGGIES
I challenge you to give me ANY veggie and I will give you three ways to repurpose the leftovers. These will all revolve around soups, stews, quesadillas, cheese spreads, hot cheese dips, salads, croquettes, veggie bread puddings, veggie filled omelets, casseroles, veggies with pasta, veggie enchiladas, stuffed peppers, hash, veggie pies…. Get the idea?
DESSERTS
Whether you have leftover cake, pie or cookies you can use these to create a crispy topping for ice cream, a base for bread pudding, a fruit crumble and a layer or two for your favorite parfait.
I think you have the picture. (I also think I watch too much CHOPPED!)
Now, let’s hear what THING you can create with your everyday leftovers.
If you’re looking for the perfect chutney recipe, look no further. This easy peach chutney recipe can be used with a variety of fruits and is great on crackers, sandwiches, or even cheese plates. Create your own signature chutney with the only chutney recipe you’ll ever need from Jorj’s kitchen!
When your brother-in-law calls on the way to your house to visit and asks if you want him to bring you some peaches, you say, “Yes”!
And when he shows up at your house with a bag, a basket, and a box full of peaches, you say, “Thank you.”
And on the day, he leaves, and all those peaches are lined up on your counter waiting for your inspiration, you say, “What can I make?”
Then it hits. Peach chutney.
Chutney is a condiment made with fruit and spices. I keep jars of chutney in my pantry. If guests drop by unexpectedly, I use chutney on top of goat cheese or cream cheese as an appy.
Chutney spices up my bacon and cheese panini sandwich and is just lovely spooned over pork or chicken. A spoonful of chutney added to your homemade chicken salad makes for a nice twist.
Mix it into mayo for a yummy condiment on your turkey sandwich or into sour cream for an easy dip.
Think of chutney as a spicy jam and you will find all sorts of things to do with it.
Here’s my recipe for a simple, fresh chutney that will last for weeks in your fridge.
It’s easy to prepare and a lot better than those in the jar because you taste the freshness of the fruit and control the amount of heat.
You can make chutney with pears, apples, mangos… really any fruit will work well.
All you do is throw everything into a pot and simmer until the fruit begins to break down, merging all the flavors together.
It’s fun to make, yummy to eat and a treat to share with family and friends.
Hey, brother-in-law, these peaches were just peachy keen!
3 Cups
30 minutes ’til ready!
Appetizers, Spreads, Dip, Lunch
INGREDIENTS:
1 tablespoon olive oil
1 poblano pepper, seeded and finely diced, about ½ cup
2 to 3 medium-hot cherry peppers, seeded and finely diced, about ½ cup
½ red onion, peeled and finely diced, about ½ cup
6 ripe peaches, peeled and diced, about 3 cups
6 medium tomatoes, peeled and diced, about 3 cups
2 tablespoons brown sugar
1 teaspoon Chinese Five Spice
1 teaspoon kosher salt
½ teaspoon coarse black pepper
I would love to see what you did with this recipe. Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.
Heat the olive oil in a deep pot over medium-high heat. Add the peppers and onion and cook until just soft, about 2 to 3 minutes. Stir in the peaches and tomatoes. Stir in the brown sugar. Bring everything to a boil and then reduce the heat to medium-low. Season with Chinese Five spice, salt, and pepper. Simmer until the peaches just begin to break apart and the chutney thickens about 20 to 25 minutes.
The longer you simmer, the thicker the chutney!
Cool to room temperature and store in an airtight container for up to 3 weeks in the fridge.
To peel the peaches and tomatoes, use a sharp knife to cut slits in the top. Place into boiling water for a minute or two. Remove and cool slightly. The peel will come off easily from the slits.
After you peel the tomatoes, you can squeeze out the extra juice and seeds by pushing them gently through a colander.