Name: Ground Beef and Potatoes Skillet
Prep time: 10 min
Cook time: 30 min
Yield: 6
Ingredients: 3 Tbsp extra-virgin olive oil (divided); 1 lb 90% lean ground beef; 2 tsp ground cumin; 1/4 tsp ground pepper; 1/4 tsp salt; 1 medium yellow onion, chopped; 1 yellow bell pepper (diced into 1/2 inch cubes); 1 poblano pepper (diced into 1/2 inch cubes); 2 cloves garlic (minced); 1 bunch lacinato kale (stemmed and roughly chopped); 2 plum tomatoes (cored and diced (1/2 inch)); 1 scallion (thinly sliced crosswise (optional))

Ground Beef and Potatoes Skillet

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

3 Tbsp extra-virgin olive oil divided
1 lb 90% lean ground beef
2 tsp ground cumin
1/4 tsp ground pepper
1/4 tsp salt
1 medium yellow onion, chopped
1 yellow bell pepper diced into 1/2 inch cubes
1 poblano pepper diced into 1/2 inch cubes
2 cloves garlic minced
1 bunch lacinato kale stemmed and roughly chopped
2 plum tomatoes cored and diced (1/2 inch)
1 scallion thinly sliced crosswise (optional)

Prep Time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

3 Tbsp extra-virgin olive oil divided
1 lb 90% lean ground beef
2 tsp ground cumin
1/4 tsp ground pepper
1/4 tsp salt
1 medium yellow onion, chopped
1 yellow bell pepper diced into 1/2 inch cubes
1 poblano pepper diced into 1/2 inch cubes
2 cloves garlic minced
1 bunch lacinato kale stemmed and roughly chopped
2 plum tomatoes cored and diced (1/2 inch)
1 scallion thinly sliced crosswise (optional)

Instructions

Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add beef, cumin, salt and pepper; cook, stirring often to break up the meat, until evenly browned, about 6 minutes. Using a slotted spoon, transfer the beef to a paper-towel-lined plate; do not wipe out the pan. Add 1 tablespoon oil to the drippings in the pan. Add potatoes; cook, stirring occasionally, until the potatoes begin to caramelize and are tender, about 20 minutes. Transfer the potatoes to the plate with the beef.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add onion, bell pepper and poblano; cook, stirring occasionally, until tender, about 6 minutes. Add garlic; cook, stirring often, until aromatic, about 1 minute. Add kale and tomatoes; cook, stirring often, until the kale is wilted, and the tomatoes are heated through, about 3 minutes. Stir in the beef and potatoes. Sprinkle with scallions, if desired.

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Posted in Dinner, Lunch, Recipes

Roasted Pepper Frittata

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Roasted Pepper Frittata

Cuisine

American

Prep Time

15 minutes

Cook Time

52 minutes

Servings

People

Ingredients

1 Yellow bell pepper Seeded and chopped into 3/4 inch pieces
1 red bell pepper seeded and chopped into 3/4 inch pieces
1 Orange bell pepper seeded and chopped into 3/4 inch pieces
1 small red onion peeled and chopped into 3/4 inch pieces
1/4 Cup olive oil 1 tablespoon reserved
1/4 Teaspoon kosher salt
1/4 Teaspoon black pepper
12 Large eggs
1 Cup 2% milk
3 Tablespoons Grated Parmesan cheese
1/2 Cup Grated Fontina cheese

Cuisine

American

Prep Time

15 minutes

Cook Time

52 minutes

Servings

People

Ingredients

1 Yellow bell pepper Seeded and chopped into 3/4 inch pieces
1 red bell pepper seeded and chopped into 3/4 inch pieces
1 Orange bell pepper seeded and chopped into 3/4 inch pieces
1 small red onion peeled and chopped into 3/4 inch pieces
1/4 Cup olive oil 1 tablespoon reserved
1/4 Teaspoon kosher salt
1/4 Teaspoon black pepper
12 Large eggs
1 Cup 2% milk
3 Tablespoons Grated Parmesan cheese
1/2 Cup Grated Fontina cheese

Instructions

Preheat oven to 425.
Bake for 25 minutes, tossing vegetables once after 15 minutes. Remove pan from oven and lower oven temperature to 350 degrees.
Place the skillet in the oven and cook for 25 minutes, until center of the frittata has set and top is golden brown.
Place the peppers and onions on a sheet pan. Drizzle with the olive oil, reserving one tablespoon for later. Toss with salt and pepper.
Sprinkle with Fontina cheese and bake another 3 minutes.
In a 10 inch ovenproof skillet, heat the remaining olive oil over medium heat. Add the roasted vegetables to the skillet. Pour the egg mixture over the vegetables and cook for 2 minutes without stirring.
Using a large bowls, whisk eggs, milk, and Parmesan.
Cut into wedges and serve.

Recipe Notes

http://lizthechef.com/2013/03/08/roasted-pepper-frittata/

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Posted in Breakfast, Recipes

Yellow bell pepper