Stuffed Green Peppers

We have a mother load of green peppers and tomatoes so I thought this recipe was appropriate. It is pretty basic, but it is easy and yummy.

Stuffed Green Peppers

4-6 green peppers (depending on size)
1 onion, chopped
1 Tbsp coconut oil
1lb ground beef
1 C quinoa (soaked)*
4-5 tomatoes (depending on size)
2 Tbsp chopped parsley
salt & pepper

Wash green peppers and remove tops. Cut stem away and chop surrounding green pepper from top. Set chopped pepper aside. Remove ribs and seeds from green pepper shells and set aside.

Saute onion in oil until soft. Add beef, chopped green pepper, quinoa, and tomatoes. Stir mixture lightly and bring to a boil. Reduce heat and cover saucepan and simmer mixture 15-20 minutes, stirring once or twice. Remove from heat. Stir in parsley and S&P.

Heat oven to 350. Use a shallow baking dish to arrange peppers, and pour mixture into peppers, mounding stuffing on top of peppers if necessary. Pour 1/2 inch of remaining juice or water into baking dish. Bake until peppers are tender and stuffing is cooked through (about 45 minutes). Baste peppers once or twice with tomato juice.

*If you have time it is good to soak your quinoa. I soak 1 cup of quinoa in 2 cups of water for a few hours or overnight.

Roast Chicken over Beets & Sweet Potatoes

Give Donna a big hug next time you see her, this was so yummy! She passed this recipe to me and said I had to try it, so I put it together last night and it was delicious!

What I love about roasting a chicken is it makes great leftovers and then you can use the carcass to make chicken stock for soups. (I put the whole thing in a big pot of water with some celery, onion, bay leaf, salt & pepper and bring to a boil. I skim off all the ucky stuff on top and then simmer for a few hours. Strain put in containers and keep in freezer for next time you need stock)














The red stuff is beet juice, not blood... :-)

Roast Chicken over Beets & Sweet Potatoes

1 large chicken (I used a free range chicken from Justin Lingle-see contact info on 3/19 post)
4 sweet potatoes, sliced
2 beets, sliced
10 cloves of garlic, smashed under a metal spatula, skins on
1 sprig of rosemary
1 spring of thyme
Juice of 3 lemons (save 3 of the juiced lemon halves)
salt
pepper
olive oil

Heat oven to 425. Wash chicken inside and out, pat dry.
In a large bowl combine lemon juice, 3 cloves of garlic, rosemary, thyme and s&p.
Set chicken in a bowl and coat with lemon/herb mixture.
Slice sweet potatoes and beets.
Drizzle olive oil in the bottom of a roasting pan, layer beets and sweet potatoes. Add remaining garlic cloves.
Stuff bird with the 3 lemon halves and herbs.
Place chicken on vegetables in roasting pan and top with remaining lemon/herb mixture.
Tuck wings under, tie legs together and drizzle with olive oil.
Bake 1.5 hours

Enjoy!

Spinach Salad with Marinated Shiitakes and Red Onions

This is good stuff. I love my shiitakes and will eat them in any form. I added some toasted almond slices on top and took it to another level :-) Would love to hear your comments after you make it!

2 Tbsp coconut oil
2 C sliced shiitake mushrooms
2 tsp braggs liquid aminos
1 Tbsp apple cider vinegar
1/8 tsp salt
1/8 tsp pepper
dash of hot pepper flakes
2 tsp olive oil
1/2 C diced red onion
6 C spinach
2 C purple cabbage
(1 C toasted sliced almonds)

Heat coconut oil in pan, add mushrooms and saute for 2 minutes. Add braggs and and cook until dry. Remove from heat and place in a bowl. Add vinegar, s&p, and hot pepper flakes. Cool completely.
Add olive oil to the pan and saute onion over low heat stirring frequently for about 5 to 7 minutes. Cool.
Toss mushrooms, onions, spinach, and cabbage together with vinaigrette. Top with toasted almonds.

Garlic Burgers with Pepper Cheese and Guacamole

De-li-cious!!! I am a big fan of Denny's garlic burgers but this made them extra special!















Garlic Burgers

garlic and beef (haha...it really is that easy!) We normally use 3-4 cloves and mix in with 1 pound grass feed beef and then grill to your liking with sea salt and black pepper.

Guacamole

You can get fancy with this, but we were going for a fast and easy supper. I used 1 and half avocados, fresh lime juice and garlic salt to taste.

Black Pepper Cheeze

1 C cashews (soaked mine for a few hours)
Juice of 1 lemon (~2 Tbsp)
2 garlic cloves
1/4 tsp black pepper
1/2 tsp sea salt
1/8 C water

Blend in vita-mix until smooth and creamy.

Place on top of a some mixed greens and veggies and enjoy! I used some guac and cheeze as baby food for Jude and he loved it!

Taco Salad with Nacho Cheese

Threw together a last minute salad for dinner...


I sauteed ground beef* and onion with "taco seasoning" (chili powder, garlic, s&p, cayenne), and
then placed it on some mixed greens with avocado. You could add more veggies if you have time. Topped it off with Nacho "Cheese"

Nacho Cheeze

1 C macadamia nuts (I used cashews b/c I had them on hand)
Juice of 1 lemon, about 2 Tbsp.
1/2 Tbsp. Braggs Liquid Aminos
1/2 Tbsp. tumeric
1 tsp cayenne
1/2 C water

Process nuts, lemon juice, braggs, tumeric and cayenne and slowly add just enough water for desired consistency.

*Grass fed, grass finished beef (see sources on next post)

Cheeze recipe taken from Ani's Raw Food Kitchen

Basic Roast Chicken

Basic Roast Chicken

1 6-8 lb free range roasting chicken

1 Tbsp. raw or organic butter, softened

1 med garlic clove, minced

¾ tsp sea salt

4-5 grinds freshly ground black pepper

2 tsp thyme leaves

Preheat oven to 350 degrees. Wash chicken removing fat from inside cavity. In a small bowl, combine butter, minced garlic, salt, pepper and thyme leaves. Rub this paste over outside of chicken. Place bird breast side down in roasting pan. Roast, uncovered, basting frequently for approximately 1-1/2 hours (about 20 minutes per pound). Place chicken breast side up during last ½ hour to brown. Remove from oven when leg pulls easily and juices no longer run red. Remove from pan and let rest, uncovered for 5-10 minutes.