1.5 cups Brown Rice
3.75 cups Water
2 TSP Chicken Base
1 lb Boneless-Skinless Chicken Breast
1 Green Bell Pepper, chopped
1 small Onion, Chopped
1.5-2 cups Tomato Basil Sauce
Salt and Pepper as desired
Combine all ingredients in a large pot and bring to a boil. Cover and simmer for 45 minutes or until desired consistency.
Makes 4-5 servings.
Note: You could easily hide other vegetables in this dish, either cut small or pureed. Pumpkin and winter squash would be easy to incorporate.
Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish
To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.
Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.
Posted in Brown Rice, Cilantro, Cucumber, Eggplant, Garlic, Onion, Peppers - Green Bell, Peppers - Jalapeno, Peppers - Poblano, Potato, Red Onion, Rice, Romaine, Squash, Vegetarian, Yellow Squash, Zucchini
I have to admit, for nearly 2 years I’ve been giving most of my avocados away simply because I wasn’t a fan just yet. Yes, I knew about their health benefits and how necessary they were in my diet, I just hadn’t fallen in love with them yet … and for some reason the thought of a slimy green fruit kept me away. BUT, last summer I decided I had to find a way to adjust my senses and mental block. Now, I’m making a dish of fresh guacamole 2-4 times a week… and eating the entire dish! In fact, today my husband asked what the lime was used for (already knowing the answer). I had to admit I failed (again) to save him some. LOL. It is safe to say I have overcome my avoidance of avocados and am now facing a healthy addiction!
Here’s my recipe:
1 Avocado, diced
1 Roma Tomato, diced
2-3 thin slices of Red Onion, diced
2-3 slices of Red/Yellow/Orange Bell Pepper, diced
1 TBSP fresh Cilantro, chopped
dash of Salt
dash of Pepper
Combine all ingredients (except lime) in a bowl and mix. Squeeze lime over the mixture and continue to stir a few times. Serve.
1 Box of Dry Penne Pasta
1 – 2 Jars Marinara Pasta Sauce of Choice
12 oz Cottage Cheese
1 – 2 Sprigs Fresh Basil, chopped
0.5 Onion, chopped
1 – 2 Cloves Garlic, Crushed
1 Green Pepper, chopped
1 cup Water
Mix all ingredients in a crock pot or casserole dish. Bake for 1.5 to 2 hours (until pasta is tender). Enjoy.
Other ingredient ideas include sauteed chopped mushrooms, red peppers or greens of choice, red wine, etc.
My most recent adventure has been the addition of quinoa in my everyday dishes, adding protein to my dish makeover. In this ‘makeover’ I simply added red quinoa to my black beans (sauted with garlic and onions) and placed them on top of a bed of greens, tomatoes, salsa and bell peppers. It was quite delightful and very filling.
Consider adding quinoa (red or white) to your dishes. It is super high in protein and tastes like cous cous. 🙂
Posted in Avocados, Beans, Cilantro, Lettuce, Peppers - Green Bell, Quinoa, Red Pepper, Romaine, Salads, Salsas, Tomatoes, tomatoes
Have you ever considered stuffing a bell pepper with something other than ground meat and rice? While making boxes on Wednesday, and fully grasping the reality of how many green peppers we were getting in our box, I quickly began thinking of a stuffed pepper recipe for dinner.
0.25 cups Red Quinoa
0.25 cups White Quinoa
0.75 cups Water (to cook the Quinoa)
1 cup Brown Rice
1.25 cups Water (to cook the rice)
1 can of Black Beans, washed
3 large Scallions, chopped
6 large Green Bell Peppers, gutted
1 batch of Jen’s Roasted Grape Tomato and Garlic Pesto
Start with cooking the rice (~60 minutes) and quinoa (~30 minutes). Add the beans and scallions to the cooked rice and quinoa and mix in a large bowl. (You can add salt, pepper, garlic, cooked mushrooms, tomatoes, etc. if you wish.) Now you have your stuffing. 🙂
Pack as much of your stuffing mix into each pepper. You might hear air escaping as you gently push the mix, compressing it. When peppers are stuffed, place them in a casserole dish and top with Jen’s sauce.
Bake at 350 degrees Farenheit for ~60 minutes. Serve with extra sauce on the side.
Enjoy your protein, calcium, anti-oxidant and fiber packed gluten-free vegan stuffed peppers! 😉
Posted in Basil, Beans, Brown Rice, Garlic, Onion, Peppers - Green Bell, Quinoa, Rice, Roasted, Roasting, Scallions, Tomatoes, tomatoes, Vegetarian
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As a complete experiment, my husband used beets in a stir-fry simply because they were in the fridge. None of us were too sure what to expect on our palate. The result… a vibrant and earthy delight. In fact, we … Continue reading
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I’ve been meaning to post this for 3 weeks now! It is currently my family’s favorite dish. Every time I make it I make larger portions assuming we’ll have leftovers, and end up with an empty dish. I hope your … Continue reading
Photo borrowed from SimplyRecipes.com
Local bell peppers and arugula???? Yep, you can use both in this recipe to top your next dish. Put it on a salad, mix it with some tomatoes and add chips, or use it to top off some grilled chicken or tenderloin. The possibilities are endless.
Simply Recipe’s Bell Pepper Salsa is sure to add a new twist to your dinner table and your dinner guests will think you’re the most creative/inventive host ever!
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Full and Half Shares (a mix of the following): Green Bell Peppers (from our CSA – Bell, FL) Arugula or Raab (from our CSA – Bell, FL) Green or Red Leaf Lettuce (from our CSA – Bell, FL) Sweet Potatoes (from our … Continue reading