Stuffed Peppers with Meat & Barley

This is a diabetic friendly version of stuffed peppers I used to make years ago using a slow cooker. There is still quite a bit of prep work so allow yourself more than an hour to get this dish on the table. The end result is absolutely worth the effort!

The main change is the swap to barley instead of rice. I use venison in my stuffed peppers but you can absolutely use lean beef as well. Enjoy!

Ingredients:

• 12 oz lean ground venison or beef
• 1 cup pearl barley - long cook
• 2.5 cups beef stock
• 1 cup yellow onion - chopped
• 3 cloves garlic - minced
• 3 oz baby portobello caps - chopped
• 1 scallion - cut to 1/4" pieces
• 1 tbsp The Good Stuff - Click here for recipe
• 1 tbsp grated Parmesan cheese
• 3 bell peppers - your choice of color - choose flat bottoms
• shredded mozzarella - as needed
• 3 medium tomatoes - cut up
• salt & pepper - to taste

Preparation:

Bring the beef stock to a boil. Thoroughly rinse the pearl barley, add to boiling stock and simmer for ~40 minutes, covered, until almost all liquid is gone. Set aside.

Heat a large skillet and fry the meat in a bit of olive oil until cooked through. Add The Good Stuff and blend well. Remove meat from pan and set aside... keep warm.

Add more oil to the pan and saute the garlic, onion, scallion & mushrooms, adding ginger, parmesan and salt & pepper to taste. Cook until onions are just translucent.

Add the meat back, blend well and adjust seasoning to your liking.

Cut the tops from the peppers and remove insides as best you can.

At this time add the barley to the pan with the meat mix. You will not need all of the barley. The quantity made allows you to gauge how much to add to the pan so you'll have enough to comfortably fill your 3 peppers.

At this time start a gentle saute on the tomatoes. Season with salt, pepper and some garlic powder. Cook for a minute or two and transfer to the pot you will use for steaming.

Fill the peppers with meat mixture, gently pressing mix to make sure the pepper is fully filled. Place upright into pot on top of tomato base.

Simmer/steam over medium low, covered, for ten minutes. Add mozzarella to tops of each pepper and cook for another 10 minutes.

Give each person a whole pepper for plating beauty. Have them cut the pepper in half and then top each half with some of the tomato base.

Serve with a green vegetable of your choosing.

Blessed be... and happy cooking!

Chef Michael's Colcannon for Samhain

WARNING:

TRADITIONAL WICCAN HOLIDAY MEAL THAT WILL SPIKE YOUR SUGAR.

PROCEED AT YOUR OWN RISK!

Colcannon is a wonderfully earthy meal that is often served on Samhain, the Pagan holiday more widely known as All Hallow's Eve. It is a dish that celebrates the last of the harvest of fresh vegetables before winter sets in. My version includes the last of my stored venison to honor the Ancient Antlered One before this year's hunting season commences. 

I know you're looking at the list of ingredients wondering what potatoes are doing in a recipe for diabetics. Well... guess what? Some dishes are just tradition and should not be messed with. End of discussion. Portion control is key with this one.

Enjoy this amazing comfort food with or without the venison, or feel free to add your own choice of meat. Diced or shredded fresh ham is a wonderful alternative.

Ingredients:

• 1.5 - 2 lbs venison chop meat (turkey or chicken works, too)
• 3 lbs Yukon Gold potatoes, halved
• Milk as needed
• Salt as needed
• 1/4 tsp fresh ground black pepper
• 1 head of green cabbage, cored and shredded
• 5 tbsp butter
• Avocado oil
• 2 onions, chopped
• 1 10oz pkg baby portobello mushrooms, sliced
• 1 bunch scallions, cut into 1/2" pieces
• 1 handful fresh parsley, barely chopped
• 1-2 carrots, shaved into thin ribbons

 Preparation:

Fry the venison in a little avocado oil and set aside.

Boil the potatoes in salted water until tender and

scoop out into a second bowl, reserving the water.

While the potatoes boil, sautee the onions, mushrooms,

scallions and parsley in a bit of avocado oil.

Add the meat to the saute and blend well.

Add cabbage to the reserved potato water and

simmer for 8-10 minutes until tender.

Drain cabbage in colander and return potatoes to the pot.

Mash the potatoes and add salt, pepper, butter and milk until creamy but not runny.

Then blend in the thoroughly drained cabbage.

Add the sauteed items, blend, and finally fold in the shaved carrots.

The carrots should go in just before serving so they retain a little crunch.

Serve with your favorite white wine...

I find a nice dry Pinot Grigio pairs very well here. Enjoy!

Blessed be... and happy cooking!

Colcannon for Diabetics

Colcannon is a wonderfully earthy meal that is often served on Samhain, the Pagan holiday more widely known as All Hallows' Eve. It is a dish that celebrates the last of the harvest of fresh vegetables before winter sets in. My version includes the last of my stored venison to honor the Ancient Antlered One before this year's hunting season commences. 

Carolyn had a wonderful idea and suggested I use my cauliflower mash with caramelized onions instead of the potatoes. I ran the flavor pallet through my mind and smiled...... I could already taste the diabetic friendly version and will now be able to enjoy one of my favorite dishes with zero guilt!

I think you will love this amazing comfort food with or without the venison, or feel free to add your own choice of meat. Diced or shredded fresh ham is a wonderful alternative.

Ingredients:

• 1.5 - 2 lbs venison chop meat (beef, turkey or chicken works, too)
• Salt as needed
• 1/4 tsp fresh ground black pepper
• 1 head of green cabbage, cored and shredded
• 1 lge head cauliflower - cut into florets
• 4-5 tbsp butter for cauliflower mash
• flavored breadcrumbs - as needed for mash consistency
• olive oil
• 2 onions - one minced, one chopped
• 1 10oz pkg baby portobello mushrooms, sliced
• 1 bunch scallions, cut into 1/2" pieces
• 1 handful fresh parsley, barely chopped
• 1-2 carrots, shaved into thin ribbons

Preparation:

Fry the venison in a little olive oil and set aside.

Cut up the cauliflower and use your preferred cooking method until the florets are moderately soft. I simmer/steam in my Guardian Service - lid on.

While the cauliflower is cooking, mince the onion and saute in a bit of olive oil until translucent and nicely browned. Set aside for later, including saute oil for flavor.

Once the cauliflower is cooked, use a potato masher to break up the florets.

Add butter and puree the cauliflower using a stick blender. Add salt, pepper, olive oil if needed and maybe flavored bread crumbs until you achieve a consistency and flavor to your liking. Remember you're looking for the mouth feel to be that of good mashed potatoes.

Finally add the sauteed onion to the pot and blend well. Set the mash aside and keep warm.

Now that the mash is set, saute the chopped onion, mushrooms, scallions and parsley in a bit of olive oil.

Add the meat to the saute and blend well.

Add the shredded cabbage to hot water and

simmer for 8-10 minutes until tender.

Drain cabbage in colander and add cauliflower mash to the Dutch Oven.

Add the drained cabbage and gently blend. 

Add the sauteed items, blend, and finally fold in the shaved carrots.

The carrots should go in just before serving so they retain a little crunch.

Serve with your favorite white wine...

I find a nice dry Pinot Grigio pairs very well here. Enjoy!

Blessed be... and happy cooking!