Taco meat (Whole 30)

My next door neighbors, Matt and Diane, clean out apartments after the tenants move out for our land lord. They find some of the most interesting stuff people leave behind. Sometimes it’s interesting in a OMG!!!! That’s disgusting. I can’t believe they left that behind way. Sometimes its interesting in an OMG! Thats awesome! I can’t believe they left that behind way.

Yesterday, Matt and Diane gave me a stand mixer that someone left behind in an apartment. They plugged it in and said it worked. There was a set of bowls that went with it. They know I love to bake and thought I might like it.

It was clear just by looking at the mixer it was an antique but it was in awesome shape so I said sure I will take it. This morning I sat down and did a little research. I found out that the mixer is a Hamilton Beach Model K stand mixer from the 1940’s. It is extremely rare to find a model k that works and even rarer to find a model k that has its two original bowls, which mine has and they are in perfect shape. I have to do more research on the bowls. On something this old this old, Hamilton Beach could have issued reprodutions of the bowls. At this point I am not finding any indications the bowls are reproductions. This mixer is definitely falling into the OMG! This is so awesome! I can’t believe they left it behind category. I can’t wait to get it cleaned up and give it a try.

Taco Meat

From Dessert For Two

1 TBS olive oil

1 lb ground beef

1 TBS tomato paste

2 tsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp oregano

1 tsp salt

1/2 tsp black pepper

Heat a 10 inch frying pan over medium high heat. Add olive oil. When the oil is hot, add the ground beef, tomato paste and all the spices. Cook the meat ovet medium – high heat until the meat is is cooked through, about 7 minutes.

Sausage Stuffed Mini Peppers

There is nothing like a blizzard to inspire me to get back into the kitchen. Yep, a blizzard in April. Sigh. Even I, who doesn’t usually complain about the weather, was complaining about this crap. Hopefully, this is the last if it.

I am still not wanting to spend a huge amount of time cooking when I get home from training but I know I can’t keep eating out as much as I have been so I am looking for easy dump and cook recipes.

The original recipe for sausage stuffed mini peppers had 4 ingredients, sausage, mini bell peppers, a jar of pasta sauce and cheese. You certainly can make it that way. I don’t keep sausage of any kind on hand but always have ground beef in my freezer so I needed to figure out how to use what I have on hand. Yes, I did have a jar of pasta sauce on hand thanks to last weekend’s visit to Aldi’s to research my next Whole 30. More on that in a few weeks.

Sausage Stuffed Mini Peppers

Adapted From The Family Freezer Sausage spices by me

8 oz mini sweet bell peppers

8 oz ground beef

1/2 tsp salt

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp fennel seed

1/8 tsp red pepper flack

1 1/2 cup pasta sauce

2 oz mozzarella cheese

Cut the top off each pepper and remove as many seeds as you can.

Take each pepper and stuff some sausage into it. You want to push the sausage all the way into the bottom of the pepper, do the best you can. The number of peppers you will need will depend on how big they are. I used 10 and still had some beef left over so I got out a few more peppers.

Place the stuffed peppers in a single layer on the bottom of a baking dish. Add the pasta sauce over the top of the peppers and cover the sauce with cheese. If you stuffed extra peppers, feel free to add extra sauce and cheese. Bake at 350 degrees for 40 minutes.