Understand Life - Learn!
@2021 - All Right Reserved. Designed and Developed by PenciDesign
Home Author
Author

jughandle

I believe that it in order to do anything in life you MUST understand how it works. Once you understand you can make informed decisions about what you are attempting to do. This is the basis of the creative process. The goal of this blog is to help us understand Food, Health and Cooking. These are things we deal with daily and can't, or shouldn't ignore. - Jughandle

Just Recipes

Stuffed Mushrooms ala Giada De Laurentis

by jughandle
written by jughandle

Preheat the oven to 400 degrees F.

First, clean 28 large 2 1/2″ white mushrooms.  Remove the stem and brush off any debris

Grate 1/2 cup Pecorino Romano cheese

Mince 2 garlic cloves

then chop 2 T fresh Italian parsley and

1 T fresh mint leaves ( I might leave these out – jug)

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

 

Stuffed Mushrooms ala Giada De Laurentis

Author jughandle
2 comments
0 FacebookTwitterPinterestEmail
Vegan & Vegetarian RestaurantsVegetables

Stuffed Mushrooms

by jughandle
written by jughandle

My niece Kellie has inspired me to find out all I can about stuffed mushrooms.  Here goes nothing.

 

It seems that everybody has a recipe for stuffed mushrooms.  They come in small, for hors-d’oeuvres, medium sized, for side dishes and large for main courses.  Mushrooms can be stuffed with just about anything from meat to veggies or any combination there of.  They can be grilled, baked, pan-fried, sauteed, roasted or any other way that sounds good to you.  Mushrooms have a subtle flavor (most that we cook with anyway) and a great texture and mouth feel.  They are sponge like and absorb liquid easily.

There are a couple of things you night need to know about mushrooms to make good cooking decisions and some information that is just fun to know.

Nutritional Information:

  • 3.5 oz of mushroom has around 27 calories
  • 4.1 grams of carbohydrates
  • .1 gram of fat
  • 2.5 grams of protein
  • various vitamins and minerals

Cooking and storing information:

  • shrooms are sponge like and should be marinated or coated in liquid before cooking to keep from drying out.  Becareful not to marinate too long (no more than a few minutes should do) or you’ll have a soggy, dense mushroom.  Taste the marinade before using to insure it isn’t too strong.  With mushrooms, what you taste is what you get.
  • high heat quick methods of cooking allow the mushroom to heat throughly while getting a nice crust without shrinking
  • You should never wash mushrooms, just brush off the dirt.  If you just have to wash them wait until you are about to cook them then pat them dry.
  • Store in a cool, dry, dark place.  Do not cover in plastic or put in a plastic bag.  Wrap in a cloth,cheese-cloth, or store in a cloth bag or use them soon after purchase.

Best Cooking Methods for un-stuffed mushrooms:

  • Saute is great for small button sized or chopped mushrooms.  Saute in butter or olive oil and season while cooking.  No marinating is necessary but pickled mushrooms saute nicely and are a great addition to a stew or stir fry.
  • Grilling or Broiling in the oven – These methods are best suited to larger whole mushrooms or caps such as Portabellas and Shiitakes.  Brush the shrooms with oil or butter and season.  Grill or Broil close to the heat source for 4 minutes per side flipping once or twice. Baste a couple of times with your seasoned butter or oil mixture while cooking.
  • Roasting – Preheat your oven to 450°, brush mushrooms as with the grilling method and roast in a shallow pan for up to 20 mins, flipping once.

Seasonings and Marinades:

  • dry seasoning combinations sprinkled on a olive oil brushed mushroom are great.  Try Lemon-Pepper or McCormick’s Grill Mates
  • Olive oil, seasoned with herbs and or vinegar is nice.
  • Sherry or other cooking wines make a good marinade.
  • Sauces, such as brown sauce, white sauce or tomato sauce are a great way to raise the flavor profile.
  • Don’t forget Balsamic vinegar and
  • Soy sauce
  • Try your favorite salad dressing, like Italian or ranch.

Stuffing:

  • like I said before – anything – try:
  • bread crumbs, sausage and onions covered with Parmesan cheese
  • chopped bell pepper, onion, cheese and herbs
  • roasted veggies chopped or diced and marinated in soy sauce or balsamic vinegar for a vegan solution
  • seasoned rice and tofu with a balsamic sauce

Best method for Cooking Stuffed Mushrooms:

  • Baking– you can bake a stuffed mushroom in a 400° oven for 30-45 mins. cover with foil for the first 2/3 of the cooking time
  • Roasting in foil – wrap your stuffed mushrooms in foil and put on the grill for 30 mins or until they seem done.  This is best if you have a cheese topping or stuffing that shouldn’t brown too quickly.
  • Pan frying/steaming – For smaller stuffed mushrooms fill a frying pan with the stuffed mushrooms and fry on med/high heat in a little oil until the bottoms start to brown.  Pour in a 1/2 cup of wine, balsamic vinegar, soy sauce or a combination and cover with a tight fitting lid, reducing the heat to med and steam in the liquid for 10 or 15 mins.  This is also a good way to melt a cheese topping.
Look for stuffed mushroom recipes I’ll be adding in the next few days.  Let me know if you have a good combination you’d like to share with the Farmers – Jug
0 comments
0 FacebookTwitterPinterestEmail
cauliflower steaks
American FoodCauliflowerCombination Side DishesVeganVegetablesVegetarian

Cauliflower Steak Recipe

by jughandle
written by jughandle

 

Nice light meal, first course or side dish to serve for either dinner or lunch.  This Cauliflower Steak Recipe would also be nice with a pan seared piece of fish on top as in the recipe picture. – Jughandle

Cauliflower Steaks with Cauliflower Puree Recipe

Adapted from a Dan Barber recipe originally published in Bon Appetit February 2008.  The key to this recipe is to heat a heavy iron skillet on high heat to properly caramelize the cauliflower. 
This is a recipe that is easily doubled when serving more than 4 people. 
To change the quantity of any recipe just change the servings number and the Ingredients will update.
Course Dinner, First Course, Lunch, Side Dish, Vegetables
Cuisine vegan, Vegetarian
Keyword Cauliflower Steaks
Cooking Method Boiled, oven roasted, Pan Fried
Hot/Cold Dish Hot
Course Dinner, First Course, Lunch, Side Dish, Vegetables
Cuisine vegan, Vegetarian
Keyword Cauliflower Steaks
Cooking Method Boiled, oven roasted, Pan Fried
Hot/Cold Dish Hot
Servings 4 Servings
Author Dan Barber

Ingredients

  • 2 heads (2 heads) cauliflower large heads
  • 3 cups (750 g) water for cooking florets
  • 2 cups (488 g) whole milk
  • 4 tablespoons (4 tablespoons) vegetable oil for frying steaks
  • 1-2 tablespoons (1 tablespoons) olive oil for brushing on steaks
  • sea salt and white pepper to taste
  • 1 bunch (1 bunch) parsley or cilantro for garnish, chopped
  • 1/4 tsp (0.25 tsp) celery salt to season puree
  • 1/4 tsp (0.25 tsp) McCormicks lemon pepper to season steaks
  • 1/4 tsp (0.25 tsp ) cayenne pepper to season puree and steaks

Instructions

Prep the steaks:

  • Preheat the oven to 250 F. 
  • Trim the base of each cauliflower to remove the green leaves and part of the base of the cauliflower.
  • Place the each cauliflower root-side down onto the cutting board. Using a sharp knife, make three vertical cuts in each cauliflower to cut away two one-inch steaks from the center of both cauliflowers. 
  • Put the 4 steaks aside.

For the Puree:

  • Cut the remaining cauliflower into florets.  2 inch sized pieces. This should be about 6 cups worth.
  • Combine florets, water and milk in a saucepan large enough to hold 8-10 cups.
  • Season with salt and pepper and cayenne pepper.
  • Bring to a boil and cook the mixture until the florets are fork tender, about 10-15 minutes.
  • Strain, reserving 2 cups of the cooking liquid.
  • Spread the drained florets onto a large rimmed baking sheet.
  • Bake ten minutes until slightly dry.
  • Transfer florets to a blender or food processor in batches and puree.
  • Add about a half of cup of the reserved milk mixture to the blender and blend until smooth.
  • Continue until all of the soft florets are blended to a smooth texture.
  • Return puree to same saucepan.
  • Taste for seasoning. Set aside and keep warm.

To Cook The Steaks:

  • Increase the preheated oven to 350 F.
  • Heat 4 tablespoons of vegetable oil in a heavy, ovenproof skillet over medium high heat. Cast iron works great.
  • Brush the cauliflower steaks with olive oil and sprinkle with salt and pepper on both sides.
  • Place the cauliflower steaks in the heated skillet and cook until each side is golden brown, about 2 minutes on each side.
  • Transfer skillet to oven and bake until cauliflower steaks are tender, about 10 minutes more.  Sprinkle with seasonings.
  • Divide puree equally and top each or the 4 servings with a cauliflower steak.  Garnish with chopped parsley or cilantro.

Notes

*This recipe can be made in advance of meal. Re-warm puree over medium heat. Add additional seasoning such as hot sauce, celery salt, etc to the puree for an additional flavor.
Nutrition Facts
Cauliflower Steaks with Cauliflower Puree Recipe
Amount Per Serving
Calories 303 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 12mg4%
Sodium 301mg13%
Potassium 1099mg31%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 11g12%
Protein 9g18%
Vitamin A 1445IU29%
Vitamin C 157.5mg191%
Calcium 226mg23%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
1 comment
0 FacebookTwitterPinterestEmail
Vegan & Vegetarian Restaurants

Restaurant- Wisteria

by jughandle
written by jughandle

Wisteria

 

(404) 631-6536

Inman Park 
471 N Highland Ave NE
Atlanta, GA 30307
www.wisteria-atlanta.com

Type of food:  Southern/soul, Modern American and American

$15-25 per entree

Special Features: Gluten-Free Friendly, Vegan Friendly, Kid Friendly and Romantic

Dinner only

Nestled in Historic Inman Park since 2001, Wisteria Restaurant and Chef/Owner Jason Hill serve up southern hospitality and contemporary southern cuisine along with an award winning wine and spirits list.

Housed in a building over a century old, Wisteria has blossomed into a nationally recognized Atlanta gem as well as a celebrated local favorite, conveniently located only minutes from downtown and around the corner from the Jimmy Carter Center.

From small intimate dinners to large celebrations, Wisteria provides the perfect setting for a memorable experience.

Menu

Soups

White Bean Puree – 6
with white truffle oil and crisped Virginia bacon (optional)

Crab Bisque – 7
with Calvados goat cheese crème fraîche

Salads

Mixed Greens – 6.5
with goat cheese, cherry tomatoes, champagne vinaigrette and crostini

Arugula and Grilled Apple – 7
with honey-roasted pecan dressing and fried onions

Classic Caesar Salad – 6.50
with Grana Padano, crisped capers and crostini

Frisee and Aged Balsamic Marinated Strawberries – 8
with buttermilk bleu cheese and candied walnuts

prices subject to change

 

 Appetizers

 

Oysters – 12.00

cold water, served by the half dozen

Black-Eyed Pea Hummus – 7.5

with home made sweet potato chips,

olives, and tomatoes

Flash Fried Gulf Oysters – 9

atop grilled baguette with sherry cream sauce

Kobe Beef Carpaccio – 9

with arugula tossed in a horseradish

vinaigrette and aged parmesan

Charleston-Style Jumbo Lump Crab Cake – 12.5

over roasted corn and sweet pepper succotash

Cornmeal Fried Calamari – 9

with sweet and sour apricot sauce and

wasabi crème fraiche

Crawfish and Corn Fritters – 7.5

with a horseradish cream sauce

Pimento Cheese Deviled Eggs – 6

with pickled okra and spiced pecans

Ahi Tuna and Crispy Flatbread – 10

avocados and fresh micro-greens in a citrus truffle vinaigrette

Prince Edward Island Mussels – 11

in a charred vine-ripened tomato and herbed garlic broth

Southern Fried Okra – 7

with a spiced apple cider vinegar

 

 

Entrees

Georgia Coastal Shrimp and Grits – 18
over stone ground corn grits with sautéed peppers and
onions in a spicy shrimp broth

Three Meat Bolognese – 17
rigatoni with ground beef tenderloin, pork and veal in a basil, tomato cream sauce with parmesan

Pan Fried North Carolina Flounder – 24
over a Napa cabbage, avocado, and mixed radish slaw with spring onion tarter

Herb-Crusted Rack of Lamb – 2 chops – 14oz – 28
whipped potatoes with roasted asparagus,
wild mushrooms and red wine jus
4 chops-28 oz (no split) 36

North Atlantic Skate Wing – 20
pan-seared with lemon brown butter over stone ground grits and roasted asparagus spears

Southern Fried Tennessee Blue Catfish – 17
green tomato, okra and spicy crawfish ragout with remoulade

Molasses-Rubbed Pork Tenderloin – 18
sweet potato soufflé topped with an onion, apple and walnut relish

Almond Encrusted Georgia Mountain Trout – 20
sautéed haricot verts, corn, tomatoes, fingerling and
baby red potatoes with a bacon vinaigrette

Pan Roasted Nantucket Sea Scallops – 28
over orzo with sweet corn, roasted tomatoes, Grana Padano and arugula almond pesto

Grilled Center Cut Beef Tenderloin – 8 ounce – 29
sharp cheddar, braised greens macaroni and cheese with a shallot, horseradish jus

All Natural Iron Skillet Fried Chicken – 17
bacon braised collard greens with sweet corn pudding and mushroom-herb broth

Vegetable Platter – 16
seasonal fresh vegetables grilled, stewed, sautéed and roasted

 

Sides

Braised Greens Mac and Cheese – 7
Asparagus with Brown Butter and Toasted Almonds – 6
Creamed Corn Succotash – 6
Sweet Corn Pudding – 6
Bacon Braised Collard Greens – 6
Green Tomato and Okra Ragout – 6
Arugula Pesto Green Beans – 5
Adluh Mill Stone Ground Corn Grits – 5
Sweet Potato Soufflé with Candied Pecans – 4 .5
Mashed Potato with Roasted Shallot Gravy – 4.5

 

 

Desserts

Small Bite Desserts
One for 4.00 Three for 10.00 Six for 18.00

Sweet Potato and Praloine Cheesecake with Whipped Cream
Pairing Suggestion: King Estate Vin Glas
Dried Cherry and Port Wine Tart with Vanilla Bean Ice Cream
Pairing Suggestion: Royal Tokaji

Coconut Cream Pie topped with Whipped Cream and Toasted Coconut
Pairing Suggestion: Kiona Ice Wine

Granny’s Carrot Cake with Bourbon Sauce
Pairing Suggestion: Cardenal Mendoza

Warm Fudge Tart with Swiss Chocolate Orange Ice Cream
Pairing Suggestion: 1999 Warres Late Bottle Vintage Port

Bread Pudding ‘Traditional Style’ with Bourbon Sauce
Pairing Suggestion: Grand Marnier

Chef Walker’s Seasonal Granita
Pairing Suggestion: Segura Vidas ‘Aria’ Cava

Epicurian Ice Cream
Swiss Chocolate Orange or Vanilla Bean
________________________________________________________________________
We Proudly Serve:
Lakehouse Coffee, Lavazza Espresso and Mighty Leaf Whole Leaf Hot Teas
Wisteria Signature Coffee is available 1 lb $12 – ½ lb $7

Dessert Wine, Port, Sherry, Brandy, and Cognac listed on reverse


0 comments
0 FacebookTwitterPinterestEmail
Vegan & Vegetarian Restaurants

Restaurant – Ecco

by jughandle
written by jughandle

Ecco 

(404) 537-2850

 

Welcome!

Located in the heart of midtown, Ecco features seasonally inspired cuisine with European influences. The atmosphere is welcoming, much like a neighborhood classic, imbued with a sophisticated yet casual elegance. With its soaring glass entrance and honed marble floors, its stunning over-sized bar, exhibition kitchen and wood-burning oven, Ecco embraces its classic roots while delivering an unmistakably modern, fresh and original dining experience.

Type of food:

Italian, Mediterranean and European

Dinner only

$15-25 per entree

Midtown 
40 7th Street NE
Atlanta, GA 30308
www.ecco-atlanta.com
www.facebook.com/eccoatlanta

Since opening in 2006, Ecco has quickly become one of Atlanta’s, and the Southeast’s, most recognized and renowned European cuisine restaurants.

 With over 12 years of culinary experience, Executive Chef Micah Willix’s progressive yet straightforward approach to cooking is the ideal match for creation of the bold, European dishes featured at Ecco.
 The seasonal European menu tempts with delicious meat and cheese boards featuring a myriad of different selections, house-made pastas, authentic wood-fired pizzas and mouthwatering desserts.
Ecco also features a nationally-recognized wine list with many selections exclusive to this European cuisine haven. Whether with a large party, enjoying a romantic dinner or simply having a bite at the bar, Ecco is sure to become one of your favorite Midtown Atlanta neighborhood dining spots.
A FIFTH GROUP RESTAURANTS CONCEPT

 

 Menu

Enjoy Atlanta’s most adventurous seasonally inspired European menu.

Meats and cheeses one for 4.75, three for 14, five for 22

Cured Meats
Prosciutto di Parma: 16 month ham
Finocchiona: pork salami with fennel seed
Coppa: cured pork shoulder
Speck: smoked prosciutto
Sopressatta: pork salami with white wine
Cured Duck Breast: with lavender blossoms
Piccante: spicy pork salami
Toscano: beef & pork salami with black pepper
Culaccia: domestic prosciutto-style ham
Bresaola: house-cured beef eye round
Mortadella: fine ground pork & pistachio

Cheese in descending order from mild to pungent
Caña de Oveja: Spain; sheep’s milk; soft
Quadrello: Italy; water buffalo’s milk; soft
Cloth-bound Cheddar: England; cow’s milk; firm
Frumage Baladin: Italy; cow’s milk with beer and barley malt; semi-firm
Pecorino Toscano: Italy; sheep’s milk; firm
Humboldt Fog: California; goat’s milk; soft
Gorgonzola Dolce: Italy; cow’s milk blue; soft
Great Hill Blue: Massachusetts; cow’s milk blue; semi-firm

Taste & Share
Mixed olives 4
Curried fennel and asparagus pickles 7
Fried goat cheese, honey and black pepper 7
Marinated white anchovies 7
Olive tapenade, radishes and toast 7
Piquillo peppers stuffed with braised shortrib 7
Baby octopus with gaeta olive, chili and mint 8
Mussels with preserved lemon, smoked paprika and coriander 12

Appetizers
Mustard greens and meatball soup 8
Mixed local lettuces with dijon vinaigrette, radish and pecorino 9
Grilled steak tartare with apricots & tarragon 11
Bruschetta with porchetta, field peas and tomato 12
Arugula salad with grilled asparagus, fried lemon and grana padano 11
Brandade with fennel and dried tomato salad 12

Wood-Fired Pizzas
San Marzano tomatoes, fresh mozzarella and basil 13
Pecorino, ricotta, arugula, preserved lemon 14
Pork sausage, grana padano, fresh mozzarella, oregano 14
Salami piccante, fresh mozzarella and grana padano 13

Pastas 
Chili-braised pork with garlic and pappardelle 16
Mushroom risotto with fontina 16
Pea and ricotta canneloni with tomatoes and mint 15
Basil fettucini, grilled squash and grana padano broth 15

Mains
Porchetta a la plancha with fennel agrodolce 19
Sauteed hake, smoked scallops, potato & cream 29
Duck pinchos with shallot confit and sherry 22
Cotechino sausage, lentils and arugula 21
Grilled butcher steak with mustard and fines herbes 24
Roasted whole rainbow trout stuffed with lemon and bay 25

Sides
Field pea salad with ricotta salata and chive 6
Grilled asparagus, prosecco dressing and marcona almonds 6
Pommes frites, mayonnaise 4
Polenta with fresh goat cheese 6
Roasted beets, orange and thyme 6
Farro and cucumber salad, marinated goat cheese 6

Dessert
Champagne truffles 5
Crema catalan with almond cookies 8
Sticky toffee pudding, dopplebock ice cream 8
Tangerine and hazelnut cake, sabayon 8
Chocolate walnut semifreddo, caramel-espresso 8
Ice cream or sorbet please ask your server for today’s selections 6

Fifth Group Restaurants serves only 100% trans fat-free food.
This menu is subject to change. Gluten-free menu available upon request. 
 

0 comments
0 FacebookTwitterPinterestEmail
grainHow ToJust RecipesRice

How to Make Risotto

by jughandle
written by jughandle

Risotto is more of a method than a dish.  It takes advantage of the starch in rice to create a very creamy dish with a tremendous depth of flavor.  You can make Risotto with just about anything.  The video below calls for chicken stock, but you could easily use vegetable stock or flavored water to make it vegan.  I’ve even used orange juice when I served it with pork.  The key is to slowly add the liquid as the rice absorbs it, constantly stirring along the way.

 

0 comments
0 FacebookTwitterPinterestEmail
Cooking Tools & TechniquesGlycemic IndexHow ToRiceVeganVegetables

Rice and How to Cook it

by jughandle
written by jughandle

Wikipedia says

“Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most important staple food for a large part of the world’s human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It is the grain with the second-highest worldwide production, after maize (corn).

We are more interested in how we can prepare it and what nutritional value it has for us.  The most common type of rice in the US is white long-grain.

100g or 3.5 oz of raw rice has

Calories – 365

Carbohydrates – 80 g

Sugars – .12 g

Fiber – 1.3 g

Fat – .66 g

Protein – 7.13

 

GI of boiled long grain white rice – 64 where 0-55 is low, 56-69 is med and over 70 is high

Serving size is 1 cup = 36 g of carbs

GL per serving is 23 where 0-10 is low, 11-19 is med and over 20 is high maxing out around 60

How To Cook Rice

Most rice can be cooked by boiling 1 cup of rice in 2 cups of water for around 20 minutes.   The way I prefer is to use a rice cooker.  The following is a video of Jamie Oliver showing you how to cook rice.

 

The Glycemic Index and Load

 

We on the Fat Farm are interested in eating well but eating things that will keep our blood sugar in the 60-80 mg/dl range. That is the concentration of milligrams of glucose  in deciliters of our blood.  Rice is all over the Glycemic Index depending on which type you choice.  Before I get into the index values of the various rice types, I want to confuse you some more.

The GI compares foods at the same carbohydrate level, rating their ability to raise your blood sugar, with glucose being 100. This is the Quality of the food.  Since different foods contain various amounts of carbohydrates we need an index that shows the blood sugar effect by volume.  That is the Glycemic Load indicator. The GL measures the Quantity of carbohydrate in a food.  The GL is a much more accurate measurement of the effect of the food on our blood sugar.  The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100.

Neither the GI nor the GL are easy concepts to grasp, but for the health of our pancreas it is important that we try.

Notice in the list below that Jasmine Rice has a higher GI rating than Glucose itself.  That means that Jasmine Rice will spike your blood sugar very quickly.

 

 Types of Rice and Their Loads

There are literally hundreds of different kinds of rice and most even very by country.  Here are a couple to contemplate.

[one_fifth] Type
white Rice
Brown Rice
Basmati Rice
Jasmine Rice
[/one_fifth] [one_fifth]
GI
64
55
58
109[/one_fifth] [one_fifth]
Serving Size
1 cup
1 cup
1 cup
1 cup[/one_fifth] [one_fifth]
Carbs/serving
36
33
38 [/one_fifth] [one_fifth_last]
GL/Serving
23
18
22
46[/one_fifth_last]

To sum it up – Brown rice good, white long grain rice OK, Jasmine rice Bad.

Farm On You Fat Farmers.  Let me know if you have any questions – Jughandle

4 comments
0 FacebookTwitterPinterestEmail
American FoodBell PeppersCombination Side DishesHors d'oeuvresPeppersQuinoaVeganVegetablesVegetarian

Jughandle’s Quinoa Stuffed Peppers

by jughandle
written by jughandle

With any satisfying meal it is important to not only have good flavors, but combine different textures and even different temperatures.

 

Jughandle’s Quinoa Stuffed Peppers have the crunch of the pepper with the mouth texture of the quinoa and the spice of the tomato mixture.

The topping provides depth of flavor, texture and spice that is hard to find in any dish.

For a whole meal serve with a cold tossed salad.

 

This recipe is an original Fat Farm creation. Let me know what you think. – jug

Jughandle's Quinoa Stuffed Peppers

The crunch of the pepper with the mouth texture of the quinoa and the spice of the tomato mixture provide depth of flavor in this dish. Texture and spice are hard to find in any dish. For a whole meal serve with a cold tossed salad. This recipe is an original Fat Farm creation. Let me know what you think. – jug
Course Dinner, First Course, Main Course
Cuisine American, Vegetarian
Keyword Quinoa Stuffed Peppers
Protein Tofu
Cooking Method Baking
Hot/Cold Dish Hot
Course Dinner, First Course, Main Course
Cuisine American, Vegetarian
Keyword Quinoa Stuffed Peppers
Protein Tofu
Cooking Method Baking
Hot/Cold Dish Hot
Servings 4 Servings
Author jughandle

Ingredients

Ingredients

  • 4 bell peppers Large peppers, use multiple colors
  • 3/4 cup Quinoa uncooked pre-rinsed variety which has the hull or saponins removed.
  • 1 cup Onion 1 medium onion finely chopped
  • 2 T olive oil
  • 1/2 Cup Carrots chopped smallish
  • 1/2 cup celery 2 ribs finely chopped
  • 1 T ground cumin or 1/2 T cumin seeds
  • 2 cloves garlic 2 tsp minced
  • 1 cup tofu extra firm cut into cubes
  • 1 lb spinach fresh blanched and squeezed dry
  • 10 oz Diced tomatoes & green chilies can of RoTel brand
  • 15 oz kidney beans can
  • 4 T Tomato Spread See recipe

Instructions

Stuffed Pepper Method:

    Blanch Spinach:

    • Bring a large pot of water (1 to 2 qt) to a boil. Put spinach into boiling water for 30 sec. then remove and quickly place in cold water to stop the cooking process. Reserve.

    Cook Quinoa:

    • Rinse the grain briefly in cold water.  Cook as you would rice.  One cup of grain for 2 cups of water or other flavored liquid, such as stock or even vegetable juice.  
    • Bring to a boil and then reduce the heat to a simmer.  Cook 10 -15 minutes or until the germ separates from the seed.

    Make The Stuffing:

    • Heat olive oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 additional minute. Stir in spinach and RoTel brand tomatoes & green chilies (reserve juice). Cook 5-10 minutes, or until most of liquid has evaporated.
    • Stir in kidney beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup crumbled extra firm tofu. Season with salt and pepper.

    Assemble And Bake:

    • Preheat oven to 350°
    • Pour reserved tomato liquid into bottom of baking dish.
    • Cut the top off of each bell pepper and with a spoon remove the seeds and as much of the white membrane as possible, then rinse.
    • Fill each bell pepper with heaping amount of the quinoa mixture, and place in baking dish.
    • Cover with foil, and bake 1 hour.
    • Uncover, top with 1 T of tomato spread and bake 15 minutes more, or until tops of stuffed peppers are browned.
    • Let stand 5 minutes.
    • Transfer stuffed peppers to serving plates, and sauce each with seasoned pan juices before serving.
    • Note: any remaining stuffing can be frozen for later use.

    Notes

    Note: This topping can be cheese which would be very tasty but would change the dish from vegan to vegetarian.
    Note: For my vegan friends, Tofutti brand foods have some acceptable dairy substitutes. Try the health food section of Whole Foods or your local store.
    Nutrition Facts
    Jughandle's Quinoa Stuffed Peppers
    Amount Per Serving
    Calories 526 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 289mg13%
    Potassium 2016mg58%
    Carbohydrates 79g26%
    Fiber 18g75%
    Sugar 18g20%
    Protein 26g52%
    Vitamin A 17280IU346%
    Vitamin C 204.7mg248%
    Calcium 331mg33%
    Iron 10.9mg61%
    * Percent Daily Values are based on a 2000 calorie diet.
    1 comment
    0 FacebookTwitterPinterestEmail
    Newer Posts
    Older Posts