Summer “Boats”

peppers stuffed

This is my kind of “boat!” This lighter, summer version of stuffed peppers was inspired by the quinoa I had hanging around my pantry waiting to be cooked. (use your rice cooker!) I added in seasoned cooked lima beans to give it some texture. ( I love them!) But the real flavor boost comes from the herbaceous mixture that I started with. (Fresh herbs from my garden!)

herbs 1 I chopped them up and combined them with some finely diced, sautéed onion and garlic and dried “Herb de Provence.” flavor base

 

 

 

 

I also added in the extra bits of the peppers themselves.

And of course everything is better with a little cheese on top, so after baking in the oven for 35 mins or so covered, I added handfuls of cheese on top and bake uncovered for 10 mins more.

with cheese on top

The Recipe:

1/2 large onion diced

1/2 each sweet red & green bell pepper diced (or just the extra bits from trimming the peppers)

1-2 garlic cloves, minced

2 tb of butter or oil for saute

1 tb dried “Herb de Provence” mix

salt and pepper to taste

1 cup mixed fresh herbs, minced finely: I used basil, sage and parsley

2 cups seasoned, cooked quinoa

1 cup +/- seasoned, cooked lima beans

2 large peppers, cut in half, seeded and stemmed

1 1/2 cups +/- shredded cheese of choice

Saute the top 6 ingredients together until onions are soft and slightly colored. Take off the heat, let cool a bit and mix in the fresh herbs mix. Mix in the quinoa and beans.

Stuff the pepper halves in an oven proof dish. Add an inch of hot water to the dish around the peppers, trying not to get any water splashed into/onto the peppers. Bake covered* in a preheated 375 degree oven for 30-40 mins. Remove the cover, top with cheese and bake another 10 mins or until cheese is melted.

*Just a note: I covered the dish loosely, with foil and the peppers steamed nicely and the water evaporates, if you cover tightly with a lid – you may be able to reduce cooking time but may have water leftover.

(makes enough to stuff about 6-8 pepper halves, depending on the size.)

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Too Much Quinoa!

“Wait! There can never be too much quinoa!”  That was just what you were thinking, right?

Well I love this new darling of the culinary world as much as the next person, but sometimes you just get tired of eating the same leftovers again and again – even if it is a super food!

It started out innocently enough with plans for a quinoa salad that I could munch on for a couple of days this week. I got my rice cooker out because that is how I cook my quinoa – it’s perfect every time.

I also had some leftover carrot and celery sticks, and some extra fresh herbs and cherry tomatoes in the fridge.

So I started a mirepoix:

mire poix

When the veggies were softened, off  the heat, I added: a pint of split cherry tomatoes, 2-3 tablespoons of chopped basil, 1  jar of capers, (3.5oz -drained) 1/2 cup of fresh chopped parsley, the juice and zest of 1 large lemon and 1 tablespoon of Herb de Provence seasoning.

Looks good just as it is right?

delicious on it's own!

I mean personally I could stop right there and eat this by the spoonful. Or on toasted bread or mixed with pasta. Or with a can of white beans. Which is exactly what I added because I thought that might really give some “heft” to this salad. Again, at this point with the beans added, you had a complete meal all done. You could just stop there.

But I decided it would be terrific with my cooked and cooled quinoa.

All 6+ cups of it!!!

Why 6 cups??   Because as I was pouring out a dry cup of uncooked quinoa, I thought.. “why don’t I double it because it is great to have in the fridge to throw in stuff. Right?” So two cups of dry quinoa went into the rice cooker with 4 cups of water. Math not really being my strong point, I didn’t think about the fact that this would yield at least 6 cups of cooked quinoa.

So I ended up with a giant party-sized bowl of salad. It needed a little seasoning adjustment, salt, pepper-more lemon at the end because although the initial mix was super flavorful, it got a little diluted in the “sea of quinoa.”

quinoa salad

My advice is next time use half as much quinoa or double the amount of the other stuff and invite 12 people over.

Check out a “winter salad” version here.

Keen-what?

Quinoa.

Pronounced Keen-waah.

The quinoa: I used my rice cooker to cook it – thank you Gluten free Goddess via Lydia for that idea!!

Butternut squash -peeled,chopped and roasted in olive oil with fresh sage and rosemary from my still-producing herb pots.

Sweet, red bell pepper and an onion that were hanging around my fridge got a slow saute until the house smelled like Fenway park.

Pistachios that had been hanging around my cabinet doing nothing (unsalted of course) got toasted and chopped for a little crunch on top.

I made all this early in the day – tossed it gently together with copious amounts of salt and pepper and it sat, covered in a baking dish until I was ready to gently reheat it for dinner later. Enjoyed warm but could be room temperature. (Could it be the dish for the next potluck?)

Enjoy as is or with some garlic-roasted shrimp or maybe with some fish if that is your thing?