Wednesday, October 2, 2013

What Mama's Cooking: Stuffed Peppers

I have a rather long commute for the Rochester area---about fifty minutes. While driving, I listen to books on CD and right now I'm "reading" The Borgias: The Hidden History by G J Meyer. There is so much about history to learn!

Something else I usually do is decide what to cook for dinner. What did I buy at the farmer's market Sunday? What other ingredients do I have? What do I feel like having? How much time do I feel like devoting? How can I put a dinner together and have lean protein, vegetables, whole grains, plant-based fat, and herbs/spices.

This evening I wanted quick, and I decided I'd incorporate something I had in my freezer that I rarely use anymore, an Italian-style vegan sausage, Field Roast. I enjoy the taste of these things, but I now cook with unprocessed, whole foods. However, just like a piece of birthday cake, once in a while is ok.

So, I roasted cubes of eggplant, onion, and mushrooms along with quarter slices of two tomatoes. I cooked a cup of quinoa in two cups of veggie broth and a healthy sprinkle of minced, dried Aleppo chilies. I crumbled the defrosted sausages. When the veggies were tender I combined them with the sausage and added dried thyme, basil, and parsley. Then I mixed in the quinoa.

I filled pepper halves, that I had pre-cooked until they were slightly tender, with the mixture and put the stuffed peppers in the oven at 350 for about 30 minutes.

They were gooooood.

xx Mama and Molly

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