Monthly Archives: February 2011

Quinoa & Chickpeas Stuffed Peppers

Gluten Free, Vegetarian

This recipe for Quinoa and Chickpeas Stuffed Peppers is based off of a “Greek Orzo Stuffed Pepper” recipe I found in Eating Well magazine. Since I can’t have orzo, I figured I would try to do something similar with quinoa. The result was delicious! The filling was so good that Luke and I were eating it by the spoonful before it even made it inside the peppers! Quinoa lovers…this is a must try!!

Ingredients

1 cups water

1/2 cup quinoa

3 Bell Peppers

15 oz. can of chickpeas (I always use low sodium, organic)

1 tbsp. extra virgin olive oil

1 medium onion, chopped

6 oz. baby spinach, chopped

1 tsp. oregano

3/4 cup crumbled feta (use 1/2 cup, hold 1/4 aside for topping)

1/4 cup sundried tomatoes

1 tbsp. red wine vinegar

1/4 tsp. salt

Directions

1) First, cook quinoa according to package directions (bring water to a boil in a saucepan. Add quinoa. Reduce heat to low, cover and simmer for 12-15 minutes).

2) Meanwhile, halve the peppers length wise, remove the seeds, and steam.

3) Mash the chickpeas into a chunky paste.

4) Heat oil in a pan over medium heat. Add onion and cook until translucent. Add spinach and oregano and stir for 1 minute. Stir in chickpeas, 1/2 cup of feta, sun dried tomatoes, red wine vinegar, and salt. Cook for 2 minutes, remove from heat.

5) Mix in cooked quinoa. Spoon filling into the peppers and sprinkle remaining feta on top.

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Filed under Jamie's Favorites, Just Plain Good

Warm up your day with my Spicy Veggie Soup!

Gluten Free, Vegan

Here’s to another snow day here in NH! It’s time to warm up with my delicious, colorful, and incredibly easy Spicy Veggie Soup! This soup contains all organic fresh vegetables, and low sodium broth. It’s tasty, healthy, and the perfect thing for a cold winter day…Enjoy!

Ingredients

1 tbsp. olive oil

2 cups onion, chopped

4 cloves garlic ,minced

1 cup carrots, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 package or desired amount of mushrooms, sliced

8 cups of low sodium vegetable broth (I LOVE Pacific Natural Food’s Low Sodium Organic Vegetable Broth)

2 tsp. tamari- gluten free soy sauce (Try San-J Organic GF Tamari Soy Sauce)

3 tsp. Franks Red Hot

6 oz. fresh spinach

6 oz. (1/2 box) gluten free anellini (Schar Gluten Free Anellini is great in soup!)- Precook this.

Directions

1) Heat oil in a large soup pot over medium heat. Add onions, garlic, bell peppers, carrots, and mushrooms. Sauté until onions are translucent.

2) Add vegetable stock.

3) Add soy sauce and hot sauce (more or less depending on how spicy you want it!)Bring soup to a simmer on low heat for 40 minutes.

4) After 40 min, add spinach and cover pot for 3 minutes (the spinach will reduce in size. Stir, add cooked annellini.

5) Let simmer for 5 minutes and serve!

Variation:

For a non-vegan option you can add chicken, and replace the vegetable broth with GF organic low sodium chicken broth.


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Filed under Just Plain Good

What’s up cupcake?

Gluten Free

I can’t remember the last time I had a cupcake, or any type of cake for that matter. As a late Valentines day treat I decided to give the new Betty Crocker Yellow cake mix a try. My biggest worry- were these cupcakes going to fool Luke? We had been discussing cupcakes for a few days. Seeing people post their valentines day treats all over Facebook really gave me the craving! I never thought to make them before because Luke does NOT like cake. But apparently “cupcakes are different than cake”, or so he says. I am not sure where he comes up with these things! But anyway, the cupcakes weren’t bad. I thought they tasted really good, however, the texture was a little more like corn bread than cake. I read somewhere that adding orange juice to GF cake mixes will moisten them up… I will have to research this and get back to you with something even better! For now, if you haven’t had cupcakes in a long time Betty Crocker’s yellow cake mix is “pretty good”. But I’m still on the lookout for something better.

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Filed under Delectably Sweet, Eat-Drink-Review

The secret is all in the bread crumbs!

Gluten Free, Dairy Free

One of the hardest things I have found when trying to cook gluten free is trying to make meals that will still satisfy the non-gluten free eater. It’s time consuming cooking separate meals for everyone!! Lately I have been buying Gillian’s Foods Italian Bread Crumbs. They are great! Instead of making two separate recipes with two types of bread crumbs (which is what I used to do), I make the entire dish using these tasty GF bread crumbs. I use them in my meatball recipe (GF Baked Meatballs), I’ve made chicken parmesan, and even breaded haddock fillets with them. My fiance Luke doesn’t even notice the difference! Give them a try and let me know what you think!

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Filed under Eat-Drink-Review