The Cheesecake Addiction

My Life in Food

Archive for the tag “light”

Quinoa Stuffed Peppers

Our garden is booming and so our need to use a lot of tomatoes and peppers is growing. We had about 13 gypsy and poblano peppers that needed immediate consumption, and I was trying to come up with a good way to make peppers be the main dish.

So  I stuffed ’em, ya’ll.

I cooked up some quionoa with olive oil and garlic, added salt, pepper, mozzarella cheese, fresh basil, and some lemon juice.Quinoa Stuffing

I cut the tops off of the peppers and scooped out their seeds and tossed them all with a bit of olive oil, salt, and pepper. Then, using a teaspoon, I filled them all with the stuffing.Peppers Pre-cooked

I popped them in the 400 degree oven for 25 minutes. Delicious!Roasted Stuffed Peppers

I’m making this with bigger bell peppers next weekend, and will probably add chopped mushrooms and scallions to the mix.

For dinner last night, I also chopped up six or seven golden potatoes and tossed with chopped garlic, rosemary, lemon zest, olive oil, salt, and pepper and baked those for 45 minutes at 400 degrees.

A salad of arugula and garden fresh tomatoes was tossed with lemon juice and olive oil. Simple, rustic, and oh so good.dinnerplate

I’m starting to feel energized again. A lot happier than I was a few weeks ago, but I guess that’s the ebb and flow of life. I just have to keep breathing and anytime a boundary (no matter how small) is crossed, I just have to shake it off. And I’m getting much better at it.

Toodles, kids. Eat happy.

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Last Night’s Dinner/Today’s Lunch

Last night for dinner I went rummaging through the fridge and pantry, looking for something tasty, mildly healthy, and not too complicated. The ingredients I decided to use: butter, olive oil, one shallot, 1 cup of orzo, 1 cup of rice, about 3/4 cup of white wine, 3 1/4 cup chicken stock, two chopped tomatoes, 1 lemon, and some diced capicola ham, dried cranberries, and chopped walnuts. I know that’s a lot of ingredients, but they came together nicely to create a nice rice pilaf with a sort of risotto consistency.

So, for those who haven’t experienced capicola ham (and I hadn’t until a few days ago), it’s a seasoned ham. You can get it in the deli section at most grocery stores.  I decided to use it in this dish as a kind of pancetta/bacon garnish. So I diced up a few slices and dropped it into the pot that had butter and olive oil heating up. I let it crisp and then I pulled it out and let it dry on a paper towel. Without cleaning the pot, I dropped in the thinly sliced shallot and let it sweat out a bit. Next, drop in the orzo and let it toast for a few minutes, stirring occasionally. Add the rice and stir. Add the white wine next and stir again. Pop a lid on, reduce to simmer, and let the liquid absorb. Add some of the chicken stock, stir again. This is how you’ll get the risotto consistency (by stirring after each addition of liquid). Continue to add the stock in small batches until this rice pilaf risotto dish is done (about fifteen minutes, you should be able to tell by the rice’s texture). In the last minute or so of cooking, add the walnuts, cranberries, tomatoes, and juice from the lemon. I was too lazy to zest the lemon, but that would be an excellent addition. I served it with some parmesan cheese and the capicola.

My thoughts? Pretty good. It was very tasty, but also the flavors were delicate enough that I could taste everything. It’s worth making for a light dinner, and there was a lot left over. I love dishes like this because you can take  a general idea, and change it up. Maybe for a more Asian twist omit the wine, and use beef stock instead, and switch up the veggies. Hmm…I should try that.

Cheers.

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