Stuffed Pasilla Peppers…

Dinner! Yum! One of my favorite meals. And with Lent upon us, needed a meatless one tonight. A change from the standard fish tacos.

Pasilla peppers with black beans, corn, spinach, quinoa and manouri cheese nested in a chipolte yogurt sauce. The chipotles were a little spicy this time so cut back a bit. Normally I smother it in the sauce!

Into the oven it goes!

Quinoa Stuffed Pasilla peppers

Peppers

  • 4 large poblano peppers
  • 2 teaspoons plus 1 tablespoon vegetable oil
  • 1 cup quinoa
  • 1 cup frozen corn kernels
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup crumbled fresh manouri cheese
  • 2-3 handfuls baby spinach
  • Sauce
  • 1 tablespoon chopped chipotle chile in adobo (1 Chipolte)
  • 1 garlic clove (use 2-3 next time)
  • Coarse salt and ground pepper
  • 2 T yogurt
  • roasted bell peppers

DIRECTIONS

Preheat oven to 475 degrees. On a parchment-lined baking sheet, rub peppers with 2 teaspoons oil. Roast until slightly blackened and softened, 15 to 20 minutes, turning once. When cool enough to handle, remove some of skins. (GVM – make slit and remove seeds before cooking, it was a PAIN to remove after)

In a blender, combine chipotle, garlic, and 3/4 cup water; season with salt and pepper and blend until smooth. Add yogurt, garlic and spice sand pulse once to combine. Double or triple sauce…good to use with other things and I put extra on this dish

In a small saucepan, bring 2/3 cup water to a boil. Add quinoa, cover, and reduce heat to medium-low. Cook until tender, about 10 minutes. Remove from heat and let stand 5 minutes; fluff with a fork.

Mix cooked quinoa, black beans corn spinach and cheese
Stuff peppers with equal parts

Pour sauce in a 9-by-13-inch baking dish. Stuff peppers with filling and arrange in dish; dot with 1/2 cup cheese and extra sauce

Bake until golden, 15 to 20 minutes. Cool in pan 10 minutes.

Fermented…

The girls have finally caught on the beauty of fermented foods.

One of these days I will attempt to make them. However, I am kind of afraid of killing someone if I don’t do it correctly!! For now, I will keep buying my yogurt, kefir, kombucha and sauerkraut at our local markets!

Veggie prep…

So I am a little late this week on my weekly veggie prep! But that didn’t stop us from eating most of them by weeks end!!!

Baby red potatoes with Italian seasoning…

Roasted red (duhh) bell peppers. Love peppers!!!

Brussel Sprouts with balsamic and evoo. Another favorite!

Sweet potato fries for SweetPea. One batch of plain with sea salt and one batch with rosemary.

And a little eggplant in the middle…

Hmm, what shall we make next week? With the heat, I think there will be lots of salads!

Hard boiled eggs…

We love eggs! Mint colored one in the middle is from Omlet. Brown are from Vital Farms.

Looks like an “egg daisy”!

Recipe for my Coconut Bread!

Here is the recipe for my favorite coconut bread!

Grace’s Coconut Bread

Source www.flavorseeker.com

Ingredients

  • 1 cup coconut flour
  • 1/4 cup Psyllium
  • 1/4 cup flax
  • 1 t baking powder
  • 1/2 t salt
  • 6 eggs
  • 1/2 cup almond milk
  • 1/3 cup coconut oil
  • 1 T ACV

Directions

mix wet
mix dry
combine
bake at 350 for 45min in loaf pan lined with parchment

Beautiful (yummy) Sunday…

Another yummy meal!

A salad with clover sprouts, hemp seeds, arugula, manouri cheese and sesame dressing.

Toasted coconut bread, avocado and one of Omlet’s yummy eggs poached to perfection!!

Coconut bread (yes again! I love this stuff), almond butter and cocoa nibs! The crunch of the nibs is what makes this!

I think I could eat this every day! And yes! I finished EVERY bite!

And to show how blessed we are here in Southern California…spent most of the day in the backyard. Even hung the shirts out to dry on the tree.

Needed a little sweet! And for some reason we all decided baklava would do the trick. However, we didn’t have all the ingredients so we got a little creative! Mexican version of baklava. Didn’t have the time for making the traditional version, so we improvised. We mixed honey from our friends yard with chopped walnuts and cinnamon and then spread it between pieces of tortilla. Heated slightly! Voila!

It was an amazing day of doing a lot of nothing with gorgeous weather!

Acai Bowl

Another variation of SweetPea’s acai bowl. Yum!!

Acai, bananas, slivered almonds, flaked coconut and a drizzle of honey from a friends bee hives. Delic!

New snack…

SweetPea’s new favorite snack…

Ezekial bread with avocado and fried egg…

Look at that egg (Omlet’s), done to perfection…

And a little siracha!!!

Another delivery…

Wish they would both start laying so we could share more often…