Mexican Stuffed Peppers

I adapted this recipe from a co-worker!

1 cup Quinoa - rinsed
1 can Rotel
1/2 tsp cumin
1 1/2 cups veggie stock

Add everything to the rice cooker, stir and cook until one cycle. Turn it back on if all the liquid isn't absorbed.

2 1/2 cups beans(I used Great Northern - cooked myself, but canned will work)
1 tsp dried cilantro (fresh is better)
1 cup Salsa
2 tsp Taco Seasoning (heaping)
S&P

Add everything to a food processor and blend until almost smooth.

Cut 4 peppers (I used poblano and red peppers) in half long ways. De-seed and remove membranes. Bake on 400 for 15 minutes in a shallow baking dish, sprayed with cooking spray.

Remove from the oven and add 1 layer of beans and 1 layer of quinoa mixture. Add avocado slices to the top (optional) and bake for 20 minutes covered. Serve with lime wedges and top with cheese if you like. Share & Enjoy!!

Veggie Chili

This morning after shoveling the heavy wet snow, I was STARVING and watching the early show. They were showing Chili recipes and the showed "Texas Chili - with Beef", "Turkey Chili" and "Veggie Chili". The chef said with veggie chili you can put whatever you like, so here is my adaptation of "Veggie Chili"... Share & Enjoy!

Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika

Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.

I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P

Pizza Soup

This recipe is adapted from something that a friend posted on Facebook. I made it my own because I couldn't remember everything I was supposed to get :) This makes for a warm and yummy soup when it is cold outside.

Olive Oil
1 onion - diced
1 green pepper - diced
2 cloves minced garlic
1 red pepper - diced
8-10 mushroom sliced
1 can of diced tomatoes (I used the large can)
1 jar of pizza sauce
24 oz of Veggie Stock (or Chicken/Beef if you like)
2 tbsp italian seasoning
1 tsp crushed red pepper (optional)
S&P to taste

Add olive oil, onion, peppers, garlic and mushroom to a cast iron dutch oven. Saute 3- 5 minutes on medium until veggies start softening. Add all seasonings and tomatoes, stock, and pizza sauce. Stir to combine and put in the oven for 30 minutes. Serve with topped cheese and a peice of crusty bread.

This can be done in the crockpot on low for about 6-8 hours. If you would like to add sausage or ground beef you must brown the meat first. Pepperoni, Canadian Bacon, Cooked Chicken etc can be added once it is ready for the oven or in the crock pot!! Mine turned out great with just veggies :)

Brazilian Fish Stew adapted from Allrecipes.com

Ingredients
3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks (I used COD)

2 tablespoons olive oil
2 onions, chopped
1/2 tsp crushed red pepper
1 tbsp minced garlic
4 large bell peppers, diced (I used 2 red and 2 green)
1 (16 ounce) can diced tomatoes, drained
1 (10 ounce) can Rotel tomatoes, drained
1 (16 ounce) can coconut milk (I used lite)
1 bunch fresh cilantro, chopped (optional)
S&P


Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24hours.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Serve over rice.

Cranberry Red Pepper Salsa- Southern Living Christmas 2006

1 1/2 c fresh cranberries
1/2 c bottled roasted red peppers, drained and chopped
3 tbsp honey
1/2 tsp grated lime zest
2 tbsp lime juice
1 green onion, chopped
1 jalapeno, seeded and minced
chopped fresh cilantro

Process cranberries in food processor until coarsley chopped and transfer to a bowl. Add bell peppers and remaining ingredients. Stir well and combine. Cover and chill until ready to serve!

** This goes with the Black Eyed Pea Cakes!! Yummy Yummy! Thanks to Southern Living Christmas 2006 for the recipe **

Spicy Salsa Verde Turkey Soup

1 diced onion
1 diced orange, yellow, red or green bell pepper
2 tbsp minced garlic
1/2 tsp crushed red pepper
1/2 tsp paparika
1/4 tsp cumin
1 tbsp cilantro - chopped or dried
1 tbsp parsley
1/4 cup of margarita mix or lime juice
1 jar salsa verde
3-4 cups of stock (turkey, chicken or veggie or a bit of all)
S&P

Saute the onion, pepper, turkey, garlic and spices. Add the stock and salsa verde. Bring to a boil and simmer for 10 minutes. Enjoy!

Sausage, Peppers & Onions

6-8 Sausage Links

2 large sweet onions (peeled)

2 large yellow bell peppers (seeded)

4 large red bell peppers (seeded)

2 tbsp minced garlic

S&P

1 tbsp parsley

1 tsp Italian seasoning

1 tsp crushed red pepper

1/4 c balsamic vinegar

Sear the onions and peppers on the grill for about 3 minutes on each side. Remove from the grill and add the 6 -8 sausages. Cook the sausages on the fire for about 3 minutes then turn and cook 3 more minutes. Remove from the heat and finish cooking about 10 -12 minutes (depending on how large your sausages are). Slice the onions and pepper and add to large pot on medium with a dash of oil (to keep from sticking). Once everything starts getting soft add the S*P, parsley, Italian seasoning and crushed red pepper. Stir and turn down to medium low for about 10 minutes. Add the balsamic vinegar and continue cooking about 15 more minutes.

Serve either on hoagie rolls or plain.

This is an easy recipe that can be manipulated for more or less people.

Vegetarian Stuffed Peppers

2-3 Red Peppers

2 Gardenburger Patties or Chicken/Turkey or Chicken/Turkey Sausage

Olive Oil

2 tbsp Minced Garlic

1 Diced Onion

1 tsp Crushed Red Pepper

S&P

1 Large Can of Diced Tomatoes

2 tbsp fresh chopped Basil

Cut the tops off of 2-3 Red Peppers. Clean out the insides and spray with Pam and put in the oven for 15 minutes on 350.

2 Gardenburger Patties - defrosted and crumbled in a saute pan with Olive Oil,1/2 of the Minced Garlic, Diced Onion, S&P, Crushed Red Pepper - Saute about 15 minutes or so (You can use, ground turkey/chicken or even a chicken/turkey sausage)

In a seperate pan add 1 LARGE can of diced tomatoes. Add the rest of the garlic, chopped basil S&P.

Remove the peppers from the oven. Add 1/2 cup of tomato mixture to the meat mixture. Stir to combine.

Stuff the peppers with the meat mixture and then pour the red sauce over the peppers and in the bottom of the pan. Bake at 30 for about 20-30 minutes.

Top with Parmesan or shredded Mozzarella cheese! Yummy!!

** You can also add 1 cup of cooked rice to the meat mixture if you don't like so much meat **

Homemade Pizza

1 package of pizza dough (usually the grocery stores will have them. If not go to the bakery section and ask them for either bread dough or pizza dough. It will be about $1.00 to $2.00)

1 lb of ground sausage - I use chicken

1 red pepper - cleaned and sliced

1 med. portabello - wiped with a damp cloth and remove the stem - then slice

fresh spinach - 2 hand fulls

1 c shredded mozzarella cheese

3 tbsp olive oil

1 tsp Italian Seasoning

1/2 tsp garlic powder

1/2 tsp crushed red pepper

1/2 tsp paparika

Preheat oven to 400. Add Olive Oil and all seasonings and stir to combine. Set aside. Brown sausage and red peppers in a bit of olive oil. While browning roll the pizza dough out and spread the olive oil seasonings to the dough. Fork dough in the middle to keep from popping up while baking. Bake for 5 minutes. Remove from the oven and add the browned sausage, red peppers, sliced mushrooms, fresh spinach and mozzarella cheese. Bake for 15 minutes.

** I always make different pizzas - Carmelized Onions with Roasted Red Peppers and Chicken Sausage is good. Anything that you like you can put on the pizza. Any questions, just ask! **

Beet Rice

1 cup of Rice cooked in Ckn or Veggie Stock
2 Beets - peeled and diced
1 onion - peeled and diced
1 tbsp diced garlic
1 small red pepper - diced
1 small eggplant - peeled and diced
S&P
Crushed Red Pepper

Cook the rice in the stock and put aside. (You can also used left over rice)

Add diced beets, onions, garlic, red pepper and S&P to a saute pan and for about 10 - 15 minutes. In a separate pan steam the eggplant with S&P for about 10-15 minutes.

Add the rice and eggplant to the beets and add crushed red pepper to your taste.

Enjoy!

Thanks to KRISTINE CAHILL for this recipe!