Mexican Stuffed Peppers

Ingredients
6 bell peppers
2-1/2 c. brown rice, cooked
1 tbsp. canola oil
2 cloves garlic, minced
1-15 oz. can black beans, rinsed and drained
1 1/2 c frozen corn, thawed
1 c. tomato puree
2 tsp. chili powder
1 tsp. cumin
Cheddar cheese, shredded

Salt & pepper, to taste

Directions

Cut out stems and centers of peppers. Remove all seeds. Mix all other ingredients and cook all in skillet until tender. Fill peppers. Bake at 375 degrees for 25 to 30 minutes. Top with cheddar cheese and return to the oven for 5 minutes, or until melted and golden.

Serves 4. 

Greek Couscous with Fennel & Tomatoes

My sister-in-law discovered this recipe, made with shrimp (Food Network magazine 3/2013). I omitted the shrimp for a fast, filling, veggie lunch!

Ingredients
1 c. whole-wheat couscous
2 tbsp. extra virgin olive oil
pinch of red pepper flakes
1 pt. grape tomatoes, quartered
1 small bulb fennel, halved, cored & sliced
2 cloves garlic, minced
1/3 c. dry white wine or vermouth
1-15 oz. can chickpeas, rinsed and drained
2 scallions, sliced
2 tbsp. fresh dill, chopped
1/2 c. Israeli feta, crumbled

Directions
Prepare couscous by boiling 1 cup of water, adding couscous, turning off the heat, and covering. Set aside. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add fennel, cook for a few minutes, then add red pepper flakes, and garlic. Cook until slightly more tender, then add tomatoes. Once the veggies are tender, add the wine, bring to a simmer, then add chickpeas and another 1/3 cup of water. Cook, stirring occasionally, until chickpeas are slightly softened. Turn off the heat, add scallions and dill.

Fluff couscous with a fork. Layer couscous and veggie mixture into a casserole dish. Top with the feta and transfer to the broiler and broil until golden.

Serves 4 as a side or 2 as a main dish.

Carrot & Leek Quesadillas

Ingredients
2 tbsp. olive oil
2 leeks, halved lengthwise and sliced thinly (whites and light green parts only)
4 carrots, shredded (about 2 c.)
1/2 tsp. cumin
1/2 tsp. sea salt
1 tsp. honey
1/2 tsp. Sriracha
1 tbsp. fresh lime juice
1 c. sharp cheddar, shredded
6 flour tortillas

Directions
In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Stir in the carrots and cook until the vegetables are nearly tender, about 4 minutes. Add the cumin, sea salt, honey, Sriracha, lime juice and 1/4 cup of water. Continue to cook until the liquid is absorbed and the carrot mixture is tender, about 3 minutes.

Arrange the tortillas on a work surface. Sprinkle 1 tablespoon of cheese over half of each tortilla. Top each with the carrot mixture. Divide the remaining cheese between the tortillas and fold them in half, pressing to help them stick together.

Wipe out the skillet and brush lightly with half of the remaining 1 tablespoon of olive oil. Cook 2 of the quesadillas over moderately high heat, turning once, until browned and the cheese is melted, about 2 minutes per side. Repeat with the remaining oil and quesadillas. Cut each quesadilla in half and serve with salsa and/or guacamole. 

Serves 2 as dinner, 4 as appetizer.

Buffalo Quinoa "Mac" & Cheese

Ingredients

1-1/4 c. quinoa, rinsed and drained

salt and pepper

2 tbsp. flour

1 c. milk, divided

2 scallions

1 c. extra sharp cheddar cheese, shredded

1/4 blue cheese, crumbled

1/3 c. Buffalo sauce (see Buffalo Cauliflower recipe)

Directions

Preheat broiler. Cook quinoa and set aside. 

Whisk together flour and 1/2 cup of milk in a separate saucepan over medium heat. Pour in remaining milk, and green onions. Switch to a spatula and bring the mixture to a boil, stirring constantly, then cook for one minute while boiling. 

Remove the pan from the heat and add in Buffalo sauce and cheddar cheese. Season with a few dashes of salt and pepper. Stir until the cheese is completely melted, then add in cooked quinoa and stir to combine. 

Pour into non-stick sprayed casserole dish and top with blue cheese. Broil for 5 to 7 minutes, or until cheese is golden brown and sauce is bubbly. You can also use individual ramekins. 

Serves 4.  

Basic Chunky Tomato Sauce (for canning)

Ingredients

2 pecks canning tomatoes (15 lb. each)

8 c. onions, chopped

24 cloves garlic, minced (about 2 bulbs)

6 c. red wine

fresh basil, chopped

fresh parsley, chopped

2 tbsp. pickling salt

4 tsp. brown sugar

6 little cans tomato paste

Directions

Blanch, peel, core, and chop tomatoes. Add tomatoes and all other ingredients to the pot, and simmer for many hours. If you get impatient, add more paste. Otherwise, cook down sauce to desired consistency. Process 40 minutes in a hot water bath, 20 minutes in a pressure canner. 

Peeling and dicing will take an hour per person. All other preparations take about an hour.  

Eggplant Parmesan Cutlets

We follow this process for freezing eggplant parmesan cutlets. Buy in bulk when eggplants are in season and make delicious, homemade eggplant parmesan all winter long. Can your own tomato sauce and all you need to buy is the mozzarella. 

Ingredients

10 medium eggplants

2 qt. peanut oil (combine two pans into one towards the end)

flour

Egg mixture: 

12 to 13 eggs

1/2 c. water

Breading (will need multiple rounds): 

1/2 bag Panko bread crumbs (from a big box from BJ's or Sam's Club)

1/2 tbsp. dried marjoram

1/2 tbsp. dried thyme

1/2 tbsp. dried basil

1/2 tbsp. dried oregano

1/3 tbsp. parsley

Directions

You will do many, many rounds of this technique. Peel and slice eggplant. Salt and pepper both sides. Coat in flour. Dunk in egg mixture. Coat in breading mixture. Fry in peanut oil. Cool completely on cookie racks. Using a fan in the kitchen speeds up the process of cooling. Bag in freezer storage bags with parchment paper in between layers of eggplant. Makes about 100 cutlets. 

Soap Scum Remover

Great for glass shower doors! 

Ingredients

3 c. hot water

4 tsp. borax

2 tsp. liquid castile

1-1/2 c. white vinegar

1 tsp. essential oils (I like Thieves: http://www.youngliving.com/natural-cleaner/Thieves-Cleaner)

Directions

Mix all ingredients well and pour into a spray bottle. Shake well before using. 

Glass Cleaner

Ingredients

2 c. water

1/4 c. alcohol

1 tbsp. cornstart

1/4 c. vinegar

Directions

Mix ingredients well and pour into a spray bottle. The cornstarch will settle to the bottom, so always shake before using. 

All-Purpose Spray

The only thing I don't use this all-natural, effective cleaning spray for, is glass. Otherwise, it smells great and works like a charm. 

Ingredients

2 tsp. liquid castile soap

5 tbsp. white vinegar

2 tsp. borax

1 tsp. baking soda

1 tsp. essential oils (I like Thieves: www.youngliving.com/natural-cleaner/Thieves-Cleaner)

4 c. hot water

Directions

Fully mix all ingredients and pour into a spray bottle. 

Homemade Laundry Detergent (dry)

Ingredients
1 c. super washing soda
1 c. borax
1 natural bar soap, grated
(Kirk's, Dr. Bronner's, Fels-Naptha, and Ivory all work well!)

Directions
Mix well. Use about a tablespoon for each wash. Works well in high efficiency washers and traditional washers. This recipe fills a quart-sized mason jar.

Shakshuka

This is a traditional Israeli breakfast, best served with warmed pita.

Ingredients
1 tbsp. olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 c. ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
2 tbsp. tomato paste
1 tsp. chili powder (mild)
1 tsp. cumin
1 tsp. paprika
Pinch of cayenne pepper (or more to taste)
Pinch of sugar (optional, to taste)
Salt and pepper, to taste
5 to 6 eggs
1/2 tbsp. parsley, freshly chopped
1/3 c. Israeli feta

Directions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5 to 7 minutes over medium, until softened.

Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5 to 7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook "over easy" style on top of the tomato sauce. Cover the pan. Allow mixture to simmer for 10 to 15 minutes, or until the eggs are just cooked and the sauce has slightly reduced. To make sure the eggs stay over easy, serve as soon as any clear whites or yolk is gone.

Garnish with the chopped parsley and feta.

Raw Apple Crisp

Ingredients

4 Honeycrisp apples, cored and diced

1/4 c. orange juice

3/4 c. pecan halves

3/4 c. hazelnuts

3/4 c. raisins

3/4 tsp. ground ginger

3/4 tsp. ground cinnamon

Directions

Toss diced apples with orange juice and put into casserole dish. Smooth the top. In a food processor, combine nuts, raisins, ginger and cinnamon and pulse until chopped and well combined. Spoon the nut mixture over the apple mixture and serve. Serves 8.

NOTE TO SELF: One and a half of this recipe fits into my oval Corning-ware casserole dish. Also, I used raw almonds in the nut mixture, as well, which was terrific. Use up whatever you've got on hand!