While on vacation, I made stuffed peppers. I'm not a stuffed pepper fan. I don't ever make them at home. But, I did on vacation. They turned out quite tasty, too. Although, I'm not going to start making them all of the time. Here's what I did.
Stuffed Bell Peppers
4 good sized green (or whatever color you prefer) bell peppers that will stand up
1 tablespoon olive oil
1 medium onion, chopped
1 8oz. package of baby bella mushrooms, chopped (can use sliced)
1 teaspoon Mrs. Dash Southwest Chipolte flavor
1 teaspoon Mrs. Dash Garlic and Herb flavor
1/2 teaspoon pepper
1/2 of a package of vegan crumbles
2 cups of your favorite marinara or other pasta sauce
Preheat oven to 350º F.
Slice tops (approximately 1/2") off of the bell peppers. Chop up the tops of the bell peppers. Put olive oil in a large skillet. Warm and then add chopped bell pepper tops, onion, and mushrooms. Saute until onions and peppers have softened and the mushrooms have released their water. Add seasonings and vegan crumbles. Saute until vegan crumbles are warm and have dried a bit. Add marinara sauce; stir to blend. Can top with shredded vegan cheese or Parmesan cheese.
Stuff each bell pepper and place on a lightly oiled cookie sheet or cake pan. Bake for 35 to 40 minutes.
Vegan Sausage and Kale Soup on Stacy Eats. I actually had kale in the house as I've been getting it in my CSA boxes. I didn't take the big stem out, which is one thing I would do if I use it for soup again. Plus, I'd saute it longer so it was more tender.
|The absolute BIGGEST pot I've ever owned. It's HUGE!|
about canning or dehydrating. Here is Darlene's recipe for Bread and Butter Jalapenos. If you like canning and dehydrating or want to start canning or dehydrating food, please join the Yahoo! Group, Food Preservation, Drying, Canning, and More. Hands down, this is the friendliest group that I belong to. The people there are completely supportive and helpful.
Bread and Butter Jalapenos
Yield: about 7 Pints This makes a very tasty and spicy addition to almost any meal. For those that are daring substitute the jalapenos for habanera peppers but BEWARE these are HOT. Use gloves handling any peppers!!! 4 lbs jalapeno peppers 2 lbs onions 3 cups vinegar 2 cups sugar 2 Tbsp mustard seed 2 tsp turmeric 2 tsp celery seed 1 tsp ginger powder Wash and cut jalapenos and onions into thin slices and cold pack into jars. Place remaining ingredients in large saucepot and bring to a boil. Pour hot mixture into jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust headspace if needed by adding more hot mixture. Wipe rims. Adjust caps. Process 10 minutes in boiling water bath. NOTE: Best after letting sit for 1 month but can be used after 2 weeks.Slow Oven-Roasted Roma Tomatoes stated they should cook 10 to 12 hours. I left mine in about 11 hours and they were WAY overcooked. :::sigh::: I'll try it again, but I'll do it during the day so I can check on them. I've also thought about just throwing them into the dehydrator instead of the oven. That may work as well.
Blueberry Butter. The recipe states it should take 6 hours or so to cook. Well, MINE took a whopping 23 hours to cook. I can't believe it took that long, but my crock pot is 40 years old and cooks at a very low temperature on the Low setting. I only used about 3 1/4 cups of sugar and I doubled the spices. I used an immersion blender to smooth out the butter just before I ladled it into half pint jars.
I discovered I like a vegetable I have hated since I was a kid. That vegetable is beets. OK, I can't say I like the red variety, as those are the ones I have hated since childhood, but I can say I have tried gold beets and I like those. I got some in my CSA box on Thursday. I scrubbed them, cut them in 1" chunks, and then tossed them with 1 tablespoon of extra virgin olive oil, and a sprinkle of salt and pepper. I roasted them at 350º for about an hour. They taste a little like sweet corn to me. It's an odd flavor and one I don't quite trust, but they are really quite good. I'll be ordering them again this week. My CSA also offers red beets, but I'm just not ready to try those yet ... maybe one day.