Cajun Style Stuffed Peppers

4 whole bell peppers (any color)
1 box of cajun rice ( I like Zatterians Dirty or Jumbalia)
1 1/2 cup chopped vege sausage
1 can of white beans
1/2 onion chopped
1/3 pepper chopped
1 jalapeno (optional)
2 eggs (optional)
1 tsp olive oil (or butter)
1 tsp salt
1 tsp pepper

Follow cooking instructions for rice. Preheat oven to 350 degrees. Cut circles around the stems of the whole bell peppers. Remove the stems and seeds to create hollow shells. Place the seeded peppers in an oven safe pan. Bake peppers for 15 to 20 minutes until the peppers soften.

In a medium skillet, saute vege sausage, onions, peppers, and jalapeno. Once browned, mix into cooked rice.

In the same skillet, scramble the eggs. Once scrambled add into rice mixture. Once the peppers are soft and the rice is cooked, fill each pepper with the cajun rice until it is full to the top. Sprinkle salt and pepper on top of the peppers. And cook for another 20 minutes.

There are many variations for stuffed peppers. Some use rice and tomato based stuffing while others are more vegetable or meat heany. I like spicy food, in case you couldn't tell and this is self-taught recipe is my favorite.

Vege Chili

1 package of vege hamburger crumble
1 large can of kidney beans
1 small can of pinto beans
1 16oz jar of salsa (I like a chunky medium to spicy)
1 can of tomato puree (I've heard u can use a bottle of medium bodied ale instead but I've never tried it)
1 can of tomato paste
1 lg onion (chopped)
1 green pepper (seeded and chopped)
1 jalepeno (seeded and chopped)
1 packet of powdered chili mix
1 tablespoon of garlic salt
1 tsp chili powder
1 tsp minced onion
1 tsp of peprika
1 tsp cumin powder
1 tsp dark brown sugar (optional)

In a medium skillet sautee onion, pepper, and jalepeno. Add crumble with a sprinkle of minced onion chili powder.

Using a large sauce pan over medium heat, combine tomato paste, pure, and salsa. Add both the kidney and pinto beans. And season with the chili mix, garlic salt, peprika, and cumin.

When the seasoned crumble is browned/heated, add it to the tomato-based sauce. Simmer for an 45 to an hour on medium heat or and hour + on low. If the chili is a little tart, add the dark sugar or additional cumin and peprika to taste.

Note: This recipe makes 8-10 serving and freezes really well. It is low in fat, sugar, and carbs. Some people like like to make rice or noodles to make a meal out of chili, but I like to eat it with corn bread.

Good Eats: English Muffins

Proof yeast:
1 packet of live yeast
1/8 tsp sugar in warm water.
Pour yeast into water and let sit for 5 minutes
Yeast should start to foam with in the first minute of so.

Wet
1 cup Very Hot water
1 tbs Shortning
1 tbs sugar
½ tsp. salt
½ cup Milk Powder

Dry
2 cups AP flour sifted

Add yeast to wet mixture
Pour wet mixture in to the flour
Stir until the wet and dry goods come together
Let rise for 30 min.

Add non-stick spray to Pastry rings or Tuna cans with the tops and bottoms cut out
On a hot griddle: Scoop the risen dough into the rings
Place a baking sheet on top of the rings (on top on the griddle) and let cook for 5 min.
The flip (fast and gentle)
Recover and let cook for another 5 minutes

You’re done! Move to a cooling rack and try not to take a bite until they are less than piping hot!

Blueberry Muffins

What you need:

Fresh Blueberries

Wet
1 cup yogart
½ cup of veg oil
1 cup sugar
1 egg

Dry
12 ½ oz. cake flour (by weight not volume)
Pinch of salt
2 tsp. Baking Powder
1 tsp. Baking Soda

Stir wet ingredents together. Yes sugar is a wet ingrediant
Sift dry goods together
Toss fresh blueberries in a small about a ¼ cup of the sifted dry mixture
Combine wet, dry and berries
Do Not Over Stir
Mix should look lumpy

Scoop your muffin mix into your muffin pan (an icre cream scoop does a nice job) and into a 400 degree oven. Make sure oven is fully heated and not on the cool cycle.

Cook for 15-20 minutes until golden brown. Muffins may take up to 25 depending on the type of pan or elevation.

Cool muffins upside down on a tea towel. ENJOY!

Good Eats: Pea Hamburgers

In a medium sauce pan,

Combine:
1 tbs olive oil
1/2 cup chopped onions
1/2 cup of chopped Red Bell Peppers
Pinch of salt

Simmer over medium heat. Stir ocassionally until the are onions and peppers are soft.

Then add:
2 tsp cloved garlic
4 oz of chopped mushrooms

Simmer and stir. When vegetables are soft and moist,

Add:
1 cup of dried split peas
1/2 cup of uncoooked brown rice
1 tsp ground coriander
1 tsp ground cumin
3 cups of vege broth

Increase heat and bring liquid to a boil. SImmer for an hour until peas are tender. Once cooked, stir to combine (food processor is recommeneded). Once combined,

Stir in:
3/4 cup of dried bread crumbs
Salt and Pepper to taste

Refridgerate for 30 minutes to set texture and flavors. Once refridgerated the pea mixture can be molded into burger form and cooked over medium/high heat. Cook for 3-4 minutes on each side.

Update: After making these a few times, I found it was hard to get the peas to be soft enough to make good burgers. On my last try, I varied by substituting 1/2 cup of the peas for a 1/2 cup of pearled barley. I also added carrots, 1 tsp of chili powder, and some Wiltshire sauce. So much better.

Good Eats: Sweet potato

Waffles

dry
2 cups AP flour
1 tbs baking powder
1/2 tsp salt

wet
1 cup milk
1/4 cup light brown suger firmly packed
1/4 cup melted butter
tbs grated orange zest
1 1/2 cups peeled steams and mashed sweet potato

Sift to combine dry goods. Mix wet seperately. Then stir wet and dry to combine. Just mix, avoid over stirring.

Then prepare
6 egg white beaten to medium peaks (white fluffy foam)

Next
lightly fold egg whites into sweet potato batter

Ready for your waffle maker!
I like waffles shaped like Texas. Why...because it is fun.

Finish with dark maple syrup, pecans, ice cream. Or all three!

Pie

In a stand mixer
Combine 1 1/4 pounds of sweet potatoes (peeled, cubed, and steamed)
Mix to combine into a mash

Then Add
1 1/4 cups of plain yogurt
3/4 cups of packed dark brown sugar
5 egg yolks
1/2 teaspoon of Cinnamon
1/4 tsp of nutmeg

Beat into blended into a light, clump orange liquid

Pour into 9' pie shell, smooth top with a spatula

Finish with a top crust of chpped and toasted pecans (or walnuts)
And a drizzle a tablespoon of dark maple syrup on top

350 degree oven for 50 minutes
Cool for and Hour
Now you are ready to slice and serve

Veta Vita Vege Stew

It summer, and it is really hot. Why I am craving stew...I have no idea. But tonight, as I drove home from a job interview I had an uncontrollable urge for potatoes. Not just any potatoes but potatoes in a thick tomato broth seasoned with the juices of complimenting boiled vegetables.

As I scoured the aisled of Whole foods, I filled my hand basket with fresh organic vegetables and other tasty snacks for later (like coconut popsicles...too cool me down after I burn my tongue)

My final result:

1 cup of dried green lentils
1 head of cabbage cut or shredded (I chose to pull it apart by hand)
2 carrots (sliced)
2 red potatoes (cut into cubes or chunks)
1/2 a medium sized onion (chopped)
1 large can of crushed tomatoes (I go for the low salt, straight of the boat from Italy kind, used in many pasta sauces)
1 vegetable bullion cube
2 Tbs of olive oil
Kosher or sea salt
Freshly ground pepper
Vegetable seasoning

This hearty stew is both flavorful and filling. And there is very little to no secret to making it.

Add the olive oil, bouillon, lentils, and vegetables to boiling pot of water. Lower to medium heat and let the vegetable simmer in their own juices for ten to 15 minutes before adding the diced tomatoes and seasonings. Cook on medium for another ten minutes before lowering heat. It may take up to 20 minutes over low heat for the lentils and potatoes to fully soften.

Season to taste...you may find that you failed to add enough salt and pepper. But watch your tongue! This savory smelling dish will leave you tasteless. I inevitably burnt my tongue. The colors and the aroma pouring out of my large sterling pot tempted me and I failed to restrain. But even with half of my taste buds, this unsuspected stew was the best dinner I have had in quite some time.