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

No comments:

Post a Comment