Missing Blog, Thanksgiving,

Sorry no blog yesterday, was a bit under the weather. Still am, not bowling today.  My IBS is playing me up.

By the way, on Tuesday I got the results from my Ultra Sound and, just as I thought, I am suffering from venous deficiency, i.e. not enough blood getting to my legs. The study compared to an ultra sound I had in 2017. One of the things mentioned on the results is dyslipidemia. Never heard of it so Googled. Reading to the bottom it says:

You could have dyslipidemia and never know it. Like high blood pressure, high cholesterol doesn’t have obvious symptoms. It’s often discovered during a routine blood test.

However, dyslipidemia can lead to cardiovascular disease, which can be symptomatic. High LDL cholesterol levels are associated with coronary artery disease (CAD), which is blockage in the arteries of your heart, and peripheral artery disease (PAD), which is blockage in the arteries of your legs. CAD can lead to chest pain and eventually a heart attack. The main symptom of PAD is leg pain when walking. I  have been putting up with pain in my legs for a few years now and nobody knew this before!!!

On the advice of the Manager of the Click and Collect Department at my grocery, I have decided to try a stuffed breast of turkey for our Thanksgiving Dinner. It apparently takes 2 1/2 to 3 hrs to cook and will be a reasonable size for Matt and I. The picture looks good of course. I hope it will turn out to be as good as it looks. We will be having our dinner on Saturday. I have been toying with the idea of getting more pre-prepared meals to save me spending so long in the kitchen when it hurts. However, from the above, maybe I won't be doing that anyway.

I thought this sounded a very unusual recipe. Chorizo is certainly available round here. We have a strong Portuguese contingent in the next town. They look absolutely delicious. I first 'met' chorizo in Spain where my parents lived for a few years.

Chorizo Stuffed Bell Peppers

6 bell peppers, tops cut off and seeded
1 lb chorizo sausage
1 stalk celery, minced
1 carrot, minced
1/2 cup chopped onion
4 cloves garlic, minced
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 Tbs Worcestershire sauce
chopped fresh parsley
chopped fresh basil
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Cheddar cheese
1/3 cup shredded Mozzarella Cheese
1 (10.75 ounce) can tomato soup

1. Bring a large pot of water to boil. Place peppers in boiling water, and cook 5 minutes. Remove, and set aside to cool.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, and mix in Monterey Jack, Cheddar, and Mozzarella cheeses.

4. Place peppers upright on a baking sheet. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

5. In a small bowl, combine tomato soup with just enough water to give the soup the consistency of gravy. Pour generously over peppers. Cover with foil.

6. Bake in preheated oven about 30 minutes.

Servings: 6

Source: AllRecipes
Author: MALAPSO

Author Notes
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Have a great day