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Published in: on November 7, 2008 at 5:30 pm  Comments (4)  
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Stuffed red peppers with quinoa, provolone, and walnuts

I made this recipe for Shawna. A great vegetarian recipe!

The recipe was published in Everyday Food

Serves 4, Prep time: 35 min., Total Time: 1 hr 50min

You need: 4 red bell peppers, I used red, yellow and orange peppers peppers
1 T olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 t ground coriander
coarse salt and ground pepper

1 cup quinoa, rinsed (pronounced keen-wah)
1 cup water
1/3 c walnuts, coarsely chopped (I used pecans)
1/2 cup fresh parsley leaves, coarsely chopped
1 cup coarsely grated aged provolone (4 oz) I used parmesan

pepper cut in half

pepper cut in half

1 Preheat oven to 450º, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem and remove ribs and seeds from top and bottom. Repeat with remaining peppers. OR slice in half like I did.

all peppers cut in half

all peppers cut in half

2 In a medium saucepan, heat oil over medium heat. Add onion, garlic, coriander, and chopped tops (if you have any), season with salt and pepper. Cook, stirring occasionally until onion has softened, 4 to 5 minutes.

3 Add quinoa, and cook until fragrant, 1 min. Add 1 cup water, and bring to a boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 – 13 min. Remove from heat, stir in parsley, nuts, 3/4 cup cheese, season with salt and pepper.

4 Dividing evenly, stuff peppers with mixture, place in baking dish ( I used two so Shawna could take one home). Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, top with remaining 1/4 c cheese, bake until cheese melts, 10 to 15 min more.




Published in: on November 7, 2008 at 4:32 pm  Comments (1)  
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