Vegan Banana Pancakes

These pancakes are awesome.  Of the all the wheat free pancake recipes we've tried in the last few months, this one is by far my favorite!  Even if you don't need to eat wheat free, I highly recommend making these.  They are easy and very healthy!

• 1 cup buckwheat
• 1 over ripe banana
• 1  cup milk (coconut & almond milk both worked great)
• 2 TBSP oil
• 1 tsp baking powder
• 1/2 tsp salt
• 2 TBSP sugar/agave syrup

1. Beat ingredients with a mixer. 
2. Cook pancakes in skillet.
3. Serve with fresh berries or bananas on top

Dill and Feta Green Beans

•  
•  1 gallon size Ziploc bag of green beans
• 1/4 cup olive oil
• 1/4 cup white vinegar
• feta cheese
• dill weed
• garlic (optional)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup diced red onions

1. Wash and snap green beans.  Immerse in boiling water for 5 minutes.
2. In a small bowl whisk together oil, vinegar, salt and pepper.
3. Combine drained green beans, oil mixture, and red onion.
4. Sprinkle as much dill weed and feta on top as desired.

We had a handful of fresh green beans from the garden.  But, no mushrooms so I couldn't make my normal go-to green bean dish.  We had these green beans last weekend at Jeremy's brothers house.  I really liked them so I thought I'd give them a try.  They are a quick, easy, and interesting alternative to the way I usually have green beans.  Jeremy and I both liked them and will make them again.

Grilled Peaches

We've been getting a lot of peaches recently from Farmer Dan.  Last night we decided to grill some for a yummy treat.  It was simple.  Just take a few firm peaches and cut them in halves or quarters (remove the core) If you want to brush some oil on them you can.  We didn't use any oil and they still turned out great.  Place peaches on a greased grill basket and grill.  Turn halfway through cooking.  Remove peaches when they become soft.  Top with vanilla yogurt, whipped cream or ice cream.

Kosher Dill Pickles

• 6 quarts water
• 1 quart vinegar
• 1 3/4 cup salt
• small pinch alum
• 2 buttons of garlic
• dill

1. Boil water, vinegar and salt.  Pour over sliced cucumbers.
2. Put dill & garlic in bottom of jar.
3. Put cucumber and liquid in jar.  
4. Refrigerate.  Pickles will be ready to eat in 1-2 days.

These pickles are awesome.  I like them so much better than the sweet refrigerator pickles I posted a few weeks ago.  The only thing I will do differently next time is use a little less salt.

Fried Brown Rice

Why use Seasmame Oil: 
The health benetits of this oil have only become apparent over the last decade.  Seasame oil provides a rich source of polyunsaturated fats, monounsatureated fats, antioxidants, and several vitamins and minerals.
Why brown rice:
The milling and polishing that converts brown rice to white rice destroys 67% of the vitamin B3, 80% of vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all the dietary fiber and essential fatty acids.

• 3 cups cooked brown rice
• 4-5 TBS seasame oil
• lightly beaten eggs 3 eggs
• 1/2 cup diced onion
• 1 cup frozen peas
• 1 bunch green onion
• 5 large carrots, diced
• salt and pepper
• soy sauce (optional)

1. Heat 1 TBS seasame oil in a large sauce pan.  Add lightly beaten eggs to seasame oil.  Cook until eggs are cooked/scrambled, but still moist.  Sprinkle with salt and pepper.  Remove eggs from saucepan.
2. Put another TBS seasame oil in large saucepan.  Add peas, onion, carrots and green onion.  Cook until vegetables are tender.  Sprinkle with salt and pepper.
3. Combine rice, eggs, vegetables and another TBS  seasame oil.  Heat until mixture is warmed through.  
4. Add soy sauce to taste (optional). 

BBQ Pork Quesadillas

We had some leftover pork chops in the refrigerator that needed to be used.  I began looking for BBQ pork chop recipes.  This recipe is based on a recipe of Rachel Ray's that I came across.  I made a few changes like adding BBQ sauce and mushrooms and substituting goat cheese.  I LOVED this meal.  Jeremy liked it too but thought it was a little too spicy.

• 4-5 small leftover pork chops (or 2-3 large), diced
• 2- 3 TBS olive oil
• 1/2 cup BBQ sauce
• 1 small onion, diced
• 1 pint fresh mushrooms, washed and diced
• 1 can diced tomatoes
• 1 tsp cumin
• 1 chipotle pepper in adobe sauce, finely chopped
• monterey jack cheese (substitute: chipotle pepper goat cheese)
• salt and pepper
• 5-7 flour tortillas (substitute: gluten free wraps)

1. Place diced pork chops in bowl and mix with BBQ sauce, cumin, and chipotle pepper.
2. Saute onions & mushrooms in large saucepan for 3-4 minutes.  Add tomatoes and pork mixture.  Sprinkle with salt and pepper.  Cook until warmed through.
3. Once pork mixture is heated, pour into a bowl.
4. Spray a medium saucepan with non-stick spray.  Turn heat to med-high.  Place first tortilla in pan. Spread half the tortilla with pork mixture.  Sprinkle with cheese and close wrap.
5. Cook tortilla until browned.  Flip tortilla over and cook other side until browned.
6. Remove from saucepan and cut into triangles.

Stuffed Zucchini

The last couple weeks I haven't been very creative with dinner.  This week I decided it was time to try some new things.  Since we are entering the season of abundant zucchini, my focus was to find a new zucchini recipe.  I read 8-10 different stuffed zucchini recipes on line and developed my own.  It was much easier to make than I thought it was going to be.  Jeremy and I both give this recipe 2 thumbs up; It had great flavor.  I would highly recommend this recipe.

We decided to go vegetarian but you
could easily add some ground turkey or beef.

• 1 medium - large zucchini
• 1/4 cup Parmesan cheese
• 1/2 small onion, diced
• sprinkle of pepper
• 3 tsp garlic powder
• 2 tsp poultry seasoning
• 1 fresh tomato
• 1/4 cup dry bread crumbs (I made my own using some gluten-free bread I had on hand)

1. To make your own dry bread crumbs: Preheat oven to 300.  Place 1 slice bread of your choice on an ungreased cookie sheet.  Cook 8 - 15 minutes or until desired dryness.  Let bread cool and cut or crumble into small pieces.
2. Cut zucchini in half lengthwise.  Use a spoon (my ice cream scoop worked nicely) to scrap out the contents of the zucchini.  Leave 1/8 inch of insides attached to skin.
3. Chop up zucchini insides and mix in a bowl with bread crumbs, onion, pepper, garlic powder, cheese and poultry seasoning.
4. Bring a pot of water to a boil.  Place zucchini halves in boiling water for 1 min 30 seconds.  Remove from water
5. Fill zucchini halves with mixture.  Top with small pieces of fresh tomato.
6. Place zucchini in a greased baking dish and bake at 400 degrees for approximately 20 minutes.

Sweet Refrigerator Pickles

Last week we harvested our first 2 cucumbers from the garden.  We were so excited.  I decided to try making pickles.  (Our refrigerator already contained an abundance of cucumbers from our CSA).  It was so easy.  After very little work and a few days of refrigeration we had homemade pickles.  At first I was mildly disappointed; these pickles are rather sweet and I prefer dill pickles.  But, Jeremy really likes them and I have found that on sandwiches/burgers they are quite good.  I only had 2 small cucumbers so I used 1/3 of the following recipe.

• 1 cup distilled white vinegar
• 1 TBS salt
• 1 cup white sugar
• 6 cups sliced cucumbers
• 1 cup sliced onion (I used red onion)

1. In a saucepan over medium heat bring vinegar, salt and sugar to a boil.  Boil until the sugar has dissolved. (5 - 7 min)
2. Place cucumbers and onions in a large bowl.  Pour vinegar mixture over cucumbers.  Transfer mixture to sterile containers and refrigerate.  After 3-4 days pickles should be ready to eat.  You can store pickles in refrigerator for 1-2 months.

Risotto Primavera

My cousin shared this tasty recipe with me. Jeremy and I had it for the first time last night. It took about at hour to make but, it was worth the work. Plus we had a lot of leftovers for lunch today.

• 4 cups chicken broth
• 3 TBSP olive oil
• 1/2 yellow onion, diced
• 3 carrots, peeled & finely diced
• 1/2 cup broccoli pieces
• 1 whole yellow squash, diced
• 1/2 tsp kosher salt
• 1 1/2 cup Arburio rice
• 1 cup dry white wine (I used white cooking wine)
• 1 additional tsp kosher salt
• 4 green onions, diced
• 1/2 cup frozen peas
• 4 oz goat cheese
• substitute or add asparagus, mushrooms, zucchini, red bell pepper

1.         Pour chicken broth into small saucepan. Heat to a simmer.

2.        In large pan heat 3 TBSP olive oil. Cook onions & carrots for 2 minutes. Add broccoli & cook for another 30 seconds. Add squash & cook another 30 seconds. Sprinkle in salt and stir. Remove from pan and set aside in bowl.

3.        Add another TBSP olive oil to pan. Add rice and stir, cooking for a couple minutes until rice lightly colored.

4.        Add 1/2 c. wine and 1 tsp salt. Stir until liquid almost absorbed. Over the next approx. 30 min, add 1 cup simmering broth at a time cooking & stirring until each batch almost absorbed. Add 1/2 cup wine at the end and cook until absorbed. Add green onions & peas, stirring to combine. Taste rice and add more broth if still to firm. Check salt content & add more if needed.

5.        Remove from heat and stir in cheese and vegetables until well combined.

Do It Yourself Wall Hanging

THE FINISHED PRODUCT

I've been looking for something to hang on our bedroom wall for a year.  The problem is I can't bring myself to spend a lot of money on wall art.  A few months ago I decided I would make something.  It has taken me 3 months to find material that I like for our bedroom.  This became my project for the first week of summer.  I went to Hobby Lobby and bought pieces of wood to make the frames. (Hobby Lobby is also where I found the material).  The wood pieces are great they are already pre-cut to different lengths with grooves on the ends. To put a frame together you just use a hammer to make sure the boards fit together snugly.  I chose to make two 20 x 20 squares.  All you need is:

• fabric
• boards to make a wood frame or buy a frame
• staple gun
• hammer

Total Cost: $30

I love the way it turned out!  Although Jeremy was skeptical of "hanging fabric on the walls", he was pleased with the result as well. 

Here is website with some good pictures of how to do it:

http://howaboutorange.blogspot.com/2007/10/how-to-make-fabric-panel-wall-art.html

Black Bean Brownies

A few weeks ago we were having dinner at my in-laws house.  For dessert my mother-in-law served us some delicious brownies from scratch made without wheat.   I was quite surprised to learn that the main ingredient was black beans.  I would never have been able to guess what they were made of.  They tasted nothing like black beans.  This recipe is easy and fast.  When you are looking to make a batch of brownies for your family.  Don't grab a boxed brownie mix.  Make these brownies with all the health benefits of black beans: they are rich in fiber, phytonutrients and protein.

• 1 1/2 cup canned black beans rinsed and drained
• 1/2 cup unsweetened cocoa powder
• 3 eggs or 3/4 cup egg substitute
• 2 TBS chocolate syrup
• 2 TBS reduced fat sour cream (I substituted vanilla yogurt)
• 1 TBS melted unsalted butter
• 1 cup sugar
• 1 tsp vanilla extract

1. Preheat oven to 350.  Grease an 8 x 8 baking dish.
2. Combine beans, cocoa powder, and egg in a food processor.  Process until the mixture is smooth about 2 minutes
3. Add chocolate syrup, sour cream, butter, sugar and vanilla.  Process ingredients for about 1 minute.
4. Pour the batter into greased dish.  Bake 28-30 minutes.  Until toothpick comes out clean.
5. Let brownies cool before serving.  Refrigerate leftovers.

Veggies on the Grill

 I am always looking for vegetable dishes that will be filling enough for Jeremy and I for dinner.  This picture does not do these vegetables justice.  We both loved this meal! We were satisfied and had plenty left over for lunch the next day.  Whether you make this as a main dish or side, I am confident you will not be disappointed.  It is the perfect summer meal to make on the grill.

• 1 red pepper
• 1 yellow pepper
• 1 bunch asparagus
• 1 head of broccoli
• 1/2 cup chopped onion
• 3-4 portobella mushrooms
• 6 cherry tomatoes
• 2 zucchini
• Kalamata olives 
• sea salt and lemon pepper to taste
• 1/2 bottle of light balsamic vinaigrette (Aldi brand Fit & Active is gluten-free)
• 1/2 cup grated cheese: Parmesan, feta or goat cheese

1. Wash and chop all veggies to desired size.
2. Put veggies in 1 or 2 gallon size Ziploc bags.  Add dressing, salt, and lemon pepper to the veggies and shake to mix.
3. Allow veggies to marinade in refrigerator for at least 15 minutes
4. Drain veggies of excess dressing.
5. Put veggies on grill tray or basket.  Grill veggies approximately 15 minutes or until tender on medium heat.
6. Remove veggies from grill and sprinkle with cheese.

Cold Pea Salad

Jeremy: "This is really good.  It will be a great side to have this summer"

I love peas!  I could be perfectly content eating a bowl of peas with garlic salt on them for a meal.  Unfortunately my husband doesn't share my love of them .  So, I began looking for a cold pea salad recipe that would make my husband enjoy eating peas as much as I do.  I think I succeeded!  This recipe is very fast, easy, and refreshing. This particular recipe uses ranch dressing which was delicious.  Next time I will probably try plain yogurt instead in an attempt to make it healthier.

• 16 oz. frozen peas
• 9-10 slices turkey bacon
• 3 stalks celery
• 2 bunches green onion
• about 1/3 cup ranch dressing (try Annie's Cowgirl Ranch if you are going gluten-free)
• garlic salt to taste

1. Cook turkey bacon in skillet 5- 6 minutes.  Flipping often.  Allow to cool and cut in pieces.
2. Cook peas.  Put in strainer and run cold water over them to cool.  Allow to drain.
3. Chop celery and green onion.
4. Mix all ingredients together and cool for at least 20 minutes before serving.

Twice Baked Potatoes

Here we have a healthier version of the famous twice baked potato.   I had never made a twice baked potato before. In fact, in general, I am not a big fan of potatoes.  I don't like mashed potatoes.  I don't like regular baked potatoes...but, I had 4 potatoes in my pantry and I needed to find a use for them.  The results were delicious!

• 4 potatoes
• 1/2 cup coconut milk (or whatever kind you want)
• 2 TBS coconut creamer
• a generous amount of garlic powder
• some garlic salt
• pepper
• a couple TBS of olive oil
• 4 TBS creamy dressing (I had some buttermilk dressing in the fridge I needed to use up)
• steamed broccoli cut into small pieces
• 1/2 cup freshly grated Parmesan cheese
• goat cheese

1. Cook the potatoes until tender.  Let potatoes cool at least 10 minutes.
2. After 10 minutes slice potatoes open and carefully empty contents into a bowl. Be careful not to demolish your potato skins like I did on my first 2 tries.
3. Add all ingredients except goat cheese.
4. Mix well to desired consistency.
5. Carefully put contents back inside potatoes.  Sprinkle with goat cheese.
6. Bake at 350 degrees for 10-15 minutes.

Chicken Lettuce Wraps

I didn't really have a clear plan tonight for dinner.  I just knew I wanted to make some sort of chicken lettuce wrap.  I read through several lettuce wrap recipes on line then set out to make my own.  The problem with most lettuce wrap recipes is that they call for soy sauce or peanut oil or other soy containing ingredients...and, since I am allergic to soy & peanuts this is a problem.  Therefore I created my own soy, peanut, gluten, corn, and dairy free lettuce wraps.  I thought they turned out great.  Jeremy liked them too.

• 1 head of lettuce
• shredded chicken
• carrots
• celery
• spinach
• 1/4 yellow onion
• 1 orange pepper
• a couple tablespoons of chicken broth
• a few tablespoons of BBQ sauce
• a couple tablespoons of lemon juice
• 1 tablespoon coconut milk
• a sprinkle of apple cider vinegar
• a dash or red pepper flakes

The amounts above are approximate; I don't always measure things when cooking.

1. Carefully pull apart the head of lettuce and wash lettuce leaves.
2. In a saucepan heat shredded chicken, diced vegetables and remaining ingredients. Heat through and enjoy in your lettuce leaves.

Sweet Potato and Pineapple Casserole - Yummy!

• 6 small cooked & peeled sweet potatoes
• 1/8 tsp allspice
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1 (8 oz) can crushed pineapple with liquid (or fresh)
• 1/2 cup honey (or less. I used 1/4 cup)

Grease a 1 quart casserole dish.  Preheat oven to 350.  Cut cooked sweet potatoes in 1/2 inch slices.  Layer sweet potatoes in prepared casserole dish.  Sprinkle with spices and salt.  Place crushed/chopped pineapple over the sweet potatoes.  Pour honey over entire dish.  Bake 10 minutes. Makes 4 servings.

Roasted Vegetables and Couscous

This has become a favorite at our house.  Of course, now with our wheat/gluten problem we use brown rice couscous.  But, it is just as enjoyable.  Jeremy actually requests this for a meal quite often.  I am happy to oblige as it is healthy and easy.  Just take the vegetables of your choice and slice them up.  Throw them in a bowl and season with olive oil, salt, pepper, turmeric, garlic or whatever you want.  Preheat oven to 450.  Spread out veggies on a cookie sheet or two.  Bake 15-20 minutes then turn veggies over and bake for another 15-20 minutes.  In the meantime  cook 1 box couscous according to the directions on the box.

When couscous and veggies are done just throw them all in a big bowl.  Mix 'em up and dig in.

You can use whatever veggies you want.  We usually use some combination of: yellow squash, zucchini, mushrooms, red/green peppers, eggplant, and red onion.

Buckwheat

I've known for years that I have a wheat allergy.  Recently we learned that Jeremy is sensitive to wheat and gluten.  We are now in the process of changing all of our cooking over to being wheat and gluten free.  This is a process :)  Buckwheat is the newest step in this process for us.  Buckwheat flour is wheat and gluten free.  I've learned that buckwheat is actually a fruit seed that is similar to rhubarb.  It is highly nutritious, high in fiber, and shown to lower cholesterol.

Buckwheat Pumpkin Cookies

• 1 stick softened butter
• 1 1/4 cup brown sugar
• 2 eggs, beaten
• 1TBS baking powder
• 1 1/2 cups buckwheat flour
• 1 1/2 cups canned or mashed pumpkin
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp ginger
• chopped walnuts or chocolate chips (optional)

Preheat oven to 400.  In a large bowl, combine the butter and sugar and mix until creamy.  Add the eggs and pumpkin and mix to blend.  In a separate bowl, combine the dry ingredients, then sift them into the pumpkin mixture.  Stir to blend, add the nuts or chips and stir again.  Drop the batter by spoonfuls onto a cookie sheet.  Bake for approximately 15 minutes.

Buckwheat Crepes with Maple Syrup Bananas

This recipe made 5 good sized crepes

We made these crepes this morning before church.  I thought they were really great.  Jeremy thought they were okay...he was hoping for pancakes instead :)  

• 2/3 cup buckwheat four
• pinch of salt
• 1 large egg lightly beaten
• 1/2 cup dairy free milk (we used almond milk)
• 1/2 cup water
• 3 tbsp butter 
• 3 tbsp maple syrup
• 2 bananas cut thickly

1. Mix together flour and salt in mixing bowl.  Add in beaten egg, milk and water.  use whisk to gradually mix flour with liquid ingredients.  Mix until batter is smooth.
2. Melt 2 tbs butter and stir it into the batter.  Cover batter.  Let rest for 30 minutes.
3. Melt small amount of butter in medium skillet When the skillet is hot, pour in enough batter to make a thin crepe, swirling the skillet to make an even layer.
4. Cook one side until lightly browned.  Flip.  Cook other side.  Make each crepe this way adding more butter to pan when necessary.
5. To make maple syrup bananas.  Add 1 tsp butter in a small skillet.  Heat butter until melted.  stir in the maple syrup and bananas.  Cook for 2-3 minutes or until bananas have softened and sauce and thickened.  
6. Serve bananas on top of crepes!

Beef and Broccoli Stir-Fry

This has been a great week for successful new meals at the Brown household.  Tonight the trend continued with a Beef and Broccoli stir fry recipe inspired by my wonderful Cooking Light subscription.  As always I altered the original recipe a little bit.  I added mushrooms, substituted barbecue sauce for the hoisin sauce and used brown rice instead of white.  The results...excellent!  Jeremy says it was his favorite meal of the week.

• Brown rice (about 4 servings)
• 2 TBS cooking sherry
• 2 TBS soy sauce
• 1 tsp sugar
• 1 pound steak, cut
• 1/2 cup organic beef broth
• 1 TBS cornstarch
• 1 TBS BBQ sauce (or hoisin sauce)
• 1/2 tsp red pepper flakes
• 2 TBS canola oil
• 1 TBS ground ginger
• 4 cloves garlic
• 4 cups broccoli florets
• 1/4 cup water
• 3/4 cup sliced green onions
• mushrooms

1. Cook rice according to directions
2. Combine 1 TBS sherry, 1 TBS soy sauce, sugar, and beef.  Stir together 1 TBS sherry, 1 TBS soy sauce, broth, cornstarch, BBQ sauce, and red pepper flakes
3. Heat 1 TBS oil in large skilled over med-high.  Add beef mixture; saute 3 minutes or until browned.  Remove beef from pan.  Add remaining TBS oil to pan.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Add broccoli and 1/4 cup water; cook 1 minute.  Add onions and mushrooms; cook 1 minute.  Add broth mixture and beef mixture; cook 2 minutes or until thoroughly heated.
4. Serve over rice!

Spicy Tortilla Soup with Shrimp and Avocado

This made a little over 4 servings.  Jeremy and I both had it
for dinner last night and lunch today.

This was pretty different but, also surprisingly good.  Jeremy and I both liked it and I will for sure make it again.  I had to make a few alterations to the original recipe.  Here is what I did:

• 1 TBS olive oil
• 1 cup chopped onion
• 1/3 cup chopped celery
• 1/3 cup chopped carrot
• red pepper flakes (as much spice as you'd like)
• 1 tsp ground cumin
• 4 cloves garlic
• 4 cups  organic chicken broth
• 1 can garbanzo beans
• 1 can fired roasted diced tomatoes, undrained
• 12 oz peeled, cooked shrimp
• 1 TBS lime juice
• 1/8 tsp salt
• 1/2 cup lightly crushed baked tortilla chips
• 1 avocado

1. Heat soup pot over medium.  Add olive oil to pan.  Add onion and next 6 ingredients (through garlic).  Cook 6 minutes or until carrot is crisp-tender.
2. Add garbanzo beans, tomatoes and bring to a boil.  Cover and cook 6 minutes.
3. Add shrimp.  Cook 2 minutes or until shrimp are done
4. Stir in lime juice and salt.

Serve with sliced avocado and tortilla chips!  (Jeremy also added cheddar cheese)

To make tortilla chips

1.  Cut organic tortillas with a pizza cutter into wedges.
2. Put wedges in a bowl.  Mix with some olive oil.
3. Put wedges on baking sheet.  Sprinkle with chili powder and garlic salt.
4. Bake at 400 about 6 minutes. 
5. Turn to broil to make extra crispy (just a couple minutes)

Salmon Papaya Salad

Jeremy's aunt and uncle got me a subscription to Cooking Light for Christmas.  I got the first issue in the mail last week.  The inspiration for this recipe came from that magazine.  It was originally called "Spicy Crab and Papaya Salad".  But, I didn't have any crab. I made a few alterations to the original recipe; The result was pretty good.  Jeremy ate his on toast and enjoyed it.  I think next time I would like to add some cilantro.  Jeremy's quote for the meal, "I think this would be a better summer dish".

• 1 1/2 cups peeled, diced papaya
• 1/3 cup chopped green onions
• 1/4 cup chopped celery
• 1 salmon fillet

Whisk to together: 3 Tbs Canola oil, 1 Tbs apple cider vinegar, 2 tsp sugar, dash of dried mustard, dash of red pepper flakes, pepper and salt.
1.  Cook salmon fillet.
2. chop fruits and veggies
3.  Mix all together
4.  Pour dressing on top and chill

Stuffed Peppers - So Easy, So Good!

I didn't know what to make for dinner last night.  Looking in my refrigerator, I didn't see too many options.  But then...I had a wonderful idea...Stuffed Peppers!  I happened to have 1 green pepper and some left over fried rice I had made the day before.  fried rice + hamburger = stuffing for peppers!  The great thing about stuffed peppers is they are incredibly fast and easy AND you can put just about anything in them...I have done all of the following in some combination: rice, quinoa, couscous, ground turkey, ground hamburger, sauteed veggies, cheese.  The combinations are limitless :)

Last night I took out a package of ground beef.  (only all natural, grass fed in our fridge).  I scrambled the ground beef with some garlic, onions, salt and pepper.  When it was done, I dumped in the left over fried rice, which was made of: brown rice, sesame oil, carrots, & peas.  I added a little chicken broth to give some flavor and let the stuffing warm in a skillet on the stove.

Meanwhile I boiled a large pot of water.  The green pepper was sliced in half and emptied of seeds.  Green pepper goes in the boiling water for 3 minutes.

Lastly I stuffed the green peppers with the rice and beef mixture.  Sprinkle with mozzarella cheese.  Place on a baking pan in put in a preheated 350 degree oven.  Bake for 10-15 minutes and Serve.  SO EASY!  Jeremy loved it!


Our delicious and nutritious grass fed beef comes from Tangled Tree Farm in southern Missouri. 
Check out their website:
http://www.tangledtreefarms.com/

Butternut Squash Burrito

We've been getting 1-2 butternut squashes every week from our CSA.  So I thought I should be a little more creative with it.  Last week we had butternut squash pizza...it wasn't too great...it is not on the blog...I won't be making it again.  I told my teacher friend that I was making Butternut Squash Burritos for dinner last night.  She laughed at me and told me that it sounded horrible.  I was kind of afraid it would be horrible.    But, to my surprise, butternut squash burritos were a success.  Jeremy really liked them and said he would want to have them again. Here is what you need:





I kind of got a lot of salsa :)


• 1 butternut squash
• 2 Tbs olive oil
• 1/4 cup chopped onion
• salsa
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar
• 3 cloves garlic
• 1/4 tsp cummin
• 1/8 tsp cayennne pepper
• spinach
• cheese
• 1 can of black beans
• 4-5 wraps

*** Before I begin I just want to say that I have come to HATE peeling and chopping butternut squash.  I've tried a vegetable peeler and I've tried and knife and no matter what it takes me forever and hurts my hands.  BUT...I've now found a secret!  Placing the squash in boiling water for 5-10 minutes then letting it cool makes peeling it 100% times easier.  I highly recommend it!
So...to make the burritos...
1.  Preheat the oven to 400 degrees.  Peel and chop butternut squash into bite size pieces.  Mix in a bowl with the sugar, pepper, salt, olive oil and salt.  Place in a baking dish and bake for 30 minutes.
2.  Saute a little olive oil, the onions, and garlic in a skillet.  After a few minutes, add black beans.  Cook a few more minutes then add cooked squash.  Heat a little longer.  Add cumin and cayenne pepper.
3.  Place butternut squash mixture in burrito along with chopped spinach, cheese of your choice, and salsa.
ENJOY!

Beef and Barley Stew

For Christmas this year I got two awesome cookbooks as well as two very exciting magazine subscriptions:  Cooking Light and Taste of Home.  This recipe came from Taste of Home.  I made a few alterations and additions.

• 1 lb organic, grass fed beef
• 1 cup sliced celery
• 2/3 cup chopped red onion
• 4 chicken bouillon cubes
• 3 tsp chili powder
• 1/2 tsp pepper
• 1 1/4 cup quick-cooking barley
• 2 cans diced tomatoes, undrained
• 3 1/2 cups water
• carrots
• peas

1. In a soup pot, cook the beef, celery and onion over medium heat until meet is no longer pink and veggies are tender.  Drain.
2. Stir in water, bouillon cubes, chili powder, and pepper.  Bring to a boil
3. Stir in barley, carrots, and peas.  Reduce heat; cover and simmer for 10-12 minutes or until barley and veggies are tender.  Stir in tomatoes; heat through.

I highly recommend this.  It is quick, easy, and quite yummy!