Archive for vegetables

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers make a great filling meatless meal. You can also buy refrigerated pre-diced butternut squash to help save on the prep time instead of peeling and dicing. They should be diced to smaller cubes (approximately 1/4″ cubes). It’s a crockpot recipe. You can always make the filling in advance and assemble it at a later time.

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup diced butternut squash
  • 1 yellow onion, diced
  • 1 (3.5 oz) bag of boil-in-bag white rice
  • 1 medium zucchini
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup marinara sauce
  • 1 cup of shredded cheese of your choice (cheddar, mozzarella or Mexican blend cheese)
  • 3/4 cup water plus between 1/4 to 1/2 cup of water
  • 4 large bell peppers (I tend to use red/orange/yellow ones because they’re a bit sweeter than green ones)

Directions:

  1. Heat olive oil in a large pan over medium-high heat. Add in diced butternut squash and diced onions. Cook and stir occasionally. Cook for approximately 5 minutes or until lightly browned.
  2. Add in diced zucchini, bag of boil-in-bag rice, salt and pepper. Stir often. Cook for 2 minutes or until warmed through.
  3. Turn the heat off and add in the shredded cheese, marinara sauce and 3/4 cup of water. Mix well.
  4. Cut the tops off the bell peppers. Remove the seeds and discard the tops. Fill the peppers with the rice mixture.
  5. Add between 1/4 cup to 1/2 cup of water to the slow cooker/crockpot. Then add the stuffed peppers in cut sides up. Cover and cook on LOW for between 3 to 3 1/2 hours until the pepper and rice are both tender.
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Farfalle Con Piselli

This is one of these quick pasta dishes. The light creamy sauce is easy to whip up in no time. Farfalle con piselli roughly translates to “butterflies with peas” 


Ingredients:

  • 1 box of bow tie pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1 cup thawed frozen peas (we love our peas in my house so I tend to grab these 10oz bagged frozen peas and use the whole thing)
  • 1/2 cup light cream
  • 1/4 teaspoon salt
  • a little bit of ground black pepper

Directions:

  1. Cook bow tie pasta according to package’s instructions. 
  2. Heat oil in a pan over medium heat. Add diced onion and minced garlic. Cook and stir occasionally. Make sure it becomes tender but not browned. Approximately 5 minutes. 
  3. Add peas, light cream, salt and pepper. Bring to a boil. When it boils, it’s ready. Remove from the heat and cover to keep warm or leave it on low heat. 
  4. When the pasta finishes cooking, drain it. Mix it with the pea sauce. 
  5. Serve hot. 

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Broccoli Cheddar Bites

I *LOVE* broccoli! Everyone in my house loves it. So we do often make food with broccoli in them. I also grow broccoli in my garden. I love these broccoli cheddar bites (mini muffins) because they’re so easy to make! They make a great school lunch for your children. They are also great quick snacks and do great as party appetizers. You can freeze the extras and reheat them in the microwave when you’re hungry.

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Roasted Butternut Squash with Parmesan and Panko

This is something I can’t get enough of. The parmesan panko mixture forms a crunchy coating that is delicious with the mildly sweet squash. You could also substitute the lemon zest for minced garlic if you prefer it to be garlicky.    Read the rest of this entry »

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Easy Pickled Jalapeños 

New to my vegetable garden this year are those jalapeño peppers. I had to find a way to use up those hot peppers and pickling them is a good way to use them all up.
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Roasted Cauliflowers

roastedcauliflower2

This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!

Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »

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Spicy Red-Pepper and Eggplant Confit

spicypeppereggplantconfit

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.

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