QUINOA AND BEANS STUFFED BELL PEPPERS

STUFFED BELL PEPPERS

 

 

My mom and I don't always cook the same things, but we cook with the same philosophy: eat to live, don't live to eat.
In our house we're always looking for recipes that our son will be excited to eat and that are good for him.

This recipe is nutrient packed, colorful and delicious - plus it's fun for kids to dig in too!

 

 

Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 1 cup uncooked quinoa
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 3 colorful bell peppers
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh basil
• Feta cheese

 

 

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned
2. Mix quinoa into the saucepan and cover with vegetable broth. Reduce heat and simmer for 20 minutes
3. Add black beans and season with cumin, cayenne pepper, salt, and pepper 
4. Add chopped basil and scoop the mixture into bell peppers
5. Add feta cheese and bell pepper top. Drizzle with olive oil and add salt, pepper
6. Cook in oven for 15 minutes at 350 degrees, or until bell peppers are slightly roasted

 

As you can see, this dish was a hit.

From our house to yours, enjoy and as we say in Romania: pofta buna!

HERB-CHEESE BUBBLE LOAF

      Bubble Loaf with cheese and herbs.







INGREDIENTS:

dough:
1 pkg. active dry yeast
1 tsp. sugar
1 cup warm water (105-115 degrees F.) /milk
3 cups all-purpose flour
1 tsp. salt
2 Tbsp. vegetable oil/butter
1 cup shredded Monterrey Jack cheese (4 oz)
* Parmesan, cheddar or similar cheese can be substituted



for dipping the bubbles, before you bake:

4 Tbsp. butter, melted
1/4 cup chopped parsley
3 tsp. finely chopped fresh thyme or 3/4 tsp. dried leaves, crushed


DIRECTIONS:

1.To proof yeast, sprinkle yeast and sugar over warm water in small bowl,
stir until yeast is dissolved. Let stand 5 minutes until mixture is bubbly.
 NOTE: YOU CAN CHOSE ANY FRESH BREAD DOUGH, YOU HAVE and if so , go to #4.

2. Combine flour and salt in large mixer or food processor.  At low to medium speed, add yeast mixture and oil.
Process until mixture forms dough that leaves side of bowl.If dough is too dry, add 1 to 2 tablespoons water.
If dough is too wet, add 1 to 2 tablespoons additional flour  until dough leaves side of bowl.
Dough will be sticky.






3. Place dough in large greased bowl. Turn dough over so that top is greased.   Cover with plastic wrap and a  towel; let rise in warm place about 1 hour or until doubled in bulk.

4. Punch down dough. Knead cheese into dough on lightly floured surface until evenly distributed.
Cover with towel, let rest 10 minutes.

5. Grease 1 1/2 quart casserole dish or 8 1/2 by 4 1/2 inch loaf pan; set aside.

6. Combine melted butter, parsley, and thyme in small bowl.


7. Roll out dough into 8 by 4 inch rectangle with lightly floured rolling pin. Cut dough into  32 squares with pizza cutter. Shape each square into a ball.






 tape measuring:

 little rolls

8. Dip into parsley mixture. Place in prepared pan (#5)

 
9. Cover with towel and plastic wrap; let rise in warm place about 45 minutes or until doubled in bulk.

 

10/Preheat oven to 375 degrees. Bake 35 to 40 minutes or until it is golden and loaf sounds hollow when tapped.








11.  Serve warm. It is exceptional good with a bowl of soup in dark, long winter night

QUICHE LORRAINE

I learn from Emeril Lagasse this French recipe, which I was not familiar with. My mother was never cook a quiche, and it was my surprise to find out that quiche is a French recipe. Romanians have a lot of French recipes; this is why I was surprised about this one.

I love it the first time I eat and I had to learn how to make it.

Ingredients:

•   Butter Crust, of your choice  

• 6 ounces thick cut bacon, cut into narrow strips  
• 2 large  eggs
• 2 large egg yolks
• 1 1/4 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon ground  white pepper
• Pinch freshly grated  nutmeg
• one dill bunch, finely cut
• 1 cup grated Gruyere or Swiss

 A simple green salad, of your choice 

Directions

baking the tart:

On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch tart pan

with a removable bottom and trim the edges. 

 Refrigerate for at least 30 minutes.

 Preheat the oven to 375F.

Line the tart pan with parchment paper and fill with  pan waits or dried beans. 

Bake until the crust is set, 10 to 12 minutes. Remove the paper and weights and bake until golden brown, about 5 minutes.

Remove from the oven and cool on a wire rack.  

Leave the oven on.

In a medium skillet, cook the bacon until  crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

 MY NOTE: Optional caramelize some sliced onion, in fat, or discard the fat.   

Arrange the bacon evenly over the bottom of the baked crust. 

In a large bowl, beat the eggs, yolks, and half and half.  

MY NOTE: I put first all the cheese and then poor egg/milk mixture.  Add the remaining ingredients: salt, pepper, nutmeg and dill.

Whisk to combine. Pour into the prepared crust.

Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. 

Remove from the oven and let cool on a wire rack for 15 minutes before serving. 

Serve with  a green salad of your choice.

Bonn appetite!.