My First Venture w/ STUFFED PEPPERS

Holly — Fri, 04 Sep 2009 12:53:00 +0000

Stuffed Peppers are something I enjoy to eat but have never attempted to make. My motivation sprang from a sale on bell peppers at Harvest. Usually a sale on bell peppers only refers to the green, and if you’re lucky the red. I was shocked to read the sign and saw that the $1.99 a pound sale also included the yellow and orange, and they didn’t even look old and shriveled! In a perfect world, I would always buy yellow and orange peppers, but since I try to food shop on a budget, I rarely treat myself to these goodies.

At the grocery store I felt like a squirrel collecting nuts for the winter when I put 6 fabulous looking colored peppers into my basket. I headed back to my nest to dig out a stuffed pepper recipe i read months ago in Vegetarian Times magazine.

Quinoa-Stuffed Peppers
This is the recipe I followed but of course I made some modifications to accommodate my pantry but they are purely optional

I cut the recipe in half to make 6 stuffed pepper halves
Substituted Barley for Quinoa (i’m not a quinoa hater its just what I had in the pantry!)
Did not have celery, instead used finely diced squash and green bell pepper
Used sauteed fresh spinach instead of frozen
Tip: Muir Glen Fire Roasted Tomatoes w/Adobo seasoning works really great here with the southwestern flavors. If not available use regular fire roasted and add the said amount of cumin

The extra stuffing is wonderful on it’s own- I thought of you Riane because the consistency came out to be like a barley risotto!

Veggie Homefries- A morning Staple

Holly — Tue, 01 Sep 2009 16:41:00 +0000

Looking at the recent fresh tomato post- I was inspired by some farm fresh red potatoes (a great alternative from the “pink skinned” ones you buy at the store). The skin has such a deep color you just know its packed full of nutritious iron- i couldn’t wait to get them onto the stove and into my mouth.

Homefries are usually my favorite part of breakfast-especially when they’re dipped in a golden runny yolk. Here is the recipe I’ve been using for a couple years now, it varies a little from batch to batch but the simple technique is a keeper.

Veggie Homefries
The ingredients vary depending on how many i am feeding and whats in my fridge but the staples are: unpeeled red or golden potatoes-medium diced, onions-diced, assorted colored peppers-diced, mushrooms-chopped, garlic-minced, red pepper flakes, olive oil, butter, salt, pepper, fresh thyme, oregano and parsley.
I also prefer to mix sweet potatoes with the regular but don’t always have them on hand

Put diced potatoes in a pot of salted water and bring to a boil, drain once potatoes are al dente (they will continue cooking in the pan, if overcooked it will turn into hash-which is still yummy but not always desired)
Heat butter and olive oil in a saute pan and add drained potatoes, salt, pepper and red pepper flakes. Saute on medium high until they start to get brown
Once potatoes start forming an outer crust add onions, after another five minutes add peppers, mushrooms, garlic, thyme and oregano
When all has reached your desired crispiness, remove from heat and add fresh parsley

Crows in the Kitchen » peppers

My First Venture w/ STUFFED PEPPERS

Veggie Homefries- A morning Staple