Fast recipes to use summer veggies and cookbook giveaway

I have two quick ideas/recipes for you this week. Each one was put together as I rushed to make dinner…so what’s new, right?

First, I needed to use my organic green peppers from my delivery. It was late and I could not find my recipe (which I know I wrote on a card once!) for stuffed green peppers from my dear friend Sherrey. I didn’t want to call her, 4 states away, and put her one the spot either. I was also working fast because right before dinner I had wiped out running on a trail in the park and my knees were scraped and hurting. Just keeping it real…this kind of general klutziness and busy life are why I am always writing about making dinner quickly!!

Vegetarian Stuffed Green Peppers

(serves 4)

Ingredients:

4 green peppers, cleaned out. I keep the tops (cut a circle at the top as if carving a pumpkin), then clear out seeds and white ridges as much as you can

crushed tomatoes, about 16 oz (I suggest having an extra can in case you think the rice is too dry)

Morningstar Farms vegetarian sausage patties 4 or a bit more if you want to boost protein, cooked according to package directions

2 tsp minced garlic

3/4 cup rice- cooked

black pepper to taste

1. Preheat oven to 350 degrees.

2. After cleaning out the peppers, place them in large saucepan in 2-3 inches of boiling water, cook 4-5 minutes covered as boiling lightly (I turned heat down to medium low)

3. In a bowl, mix cooked rice, garlic, chopped and cooked sausage patties. Add crushed tomatoes conservatively and slowly so that the rice mixture is not overly runny, but is definitely moist. Add black pepper, salt if needed (mine were plenty salty without extra salt), and other spices if needed-i.e. crushed red pepper.

4. Spoon the mixture into the peppers, and loosely place the “top” on, with room for steam to escape.

5. Place on baking sheet or baking pan with sides and cover loosely with lid or foil. I sprayed my pan just in case they might stick.

6. Cook at 350 for 25-30 minutes on middle oven rack. I took mine out at 20 because it was late, but they could have been just a little warmer in the middle.

Note: The boys didn’t want these, which I was prepared for. I also forgot to take a picture. Like I said, keeping it real. No robot is writing this blog…as I wrote that I was thinking of those silly codes you have to fill in to do things online like order tickets…bizarre things like “ugofenwl 1119727″…half the time I can’t even make out what they are and I am human! Do we really have issues with machines/programs ordering tickets to a baseball game? Geez.

My other recipe (which I did not create) is Rustic Potatoes from a blog I read regularly. I remembered it from a post she did a while ago. You should be able to see the recipe by clicking on the link in the previous sentence. I followed it nearly exactly with my small organic local Yukon Gold potatoes. I didn’t use herbs, but used butter, salt, and freshly ground pepper. When I ate leftovers today for lunch, I added broccoli from frozen. I also added shredded sharp cheddar, Greek yogurt (which tastes like sour cream but is nonfat and high in protein), and lots of fresh ground pepper. The pepper makes all the difference. I am sure this will be great with red potatoes also, which came in my delivery today…

Rustic potatoes with broccoli and cheese (adapted to use leftovers from above recipe)

What a yummy filling lunch!

As always, please let me know if you have any trouble following my recipes. These are really the first time I’ve tried to create or write out recipes for others. I’m sure I can improve!

I am pleased to have a copy of Peas and Thank You: Simple Meatless Meals the Whole Family Will Love by Sarah Matheny for one winner, to be chosen at random. I did purchase it myself (not given to me as a promotional tool). My purpose for doing this is to share a book that has meant a lot to me and to encourage you to sign up to get the blog by email (I promise only one email per week, maybe 2 if I get really excited).

To enter, just leave a comment after this post–look for the “leave a reply” box at the bottom–keep in mind, if you are reading this post from an email in your inbox–because you are awesome and already signed up–you need to click on the link (title of post at top) to get the ability to comment-basically you have to be reading it on the web/not in your email). Please leave a comment letting me know you either 1. Already receive the blog posts by email or 2. Have signed up to receive the blog by email. (To sign up, look for a box to enter your email, it should say “follow this blog” or I have also seen on some browsers you need to check off a box to “follow” as you leave a comment). I will select someone at random by next Tuesday August 7th. The deadline to enter is Monday night at midnight. Leaving a comment should be easy (I hope!); there should not be any requirement to set up an account with WordPress. Let me know if you have trouble. When I first started reading blogs I had some issues figuring this all out. I think the blog can look different in different browsers or on a tablet vs. full computer.

Hope you have a good week! Furthermore, if you happen to have a great radish recipe, I have one pound of them coming Tuesday and I don’t have the first idea of what to do with them. One pound sounds like a lot, doesn’t it?

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6 thoughts on “Fast recipes to use summer veggies and cookbook giveaway

  1. You go girl:):)!! Thanks for sharing..sorry about your wipe out..hope you are ok..sounds like you are getting a little of “Debbie” in you..scary!! I am going to try this recipe..thanks for sharing, and please enter me in the free cookbook give away! Thanks..

  2. I love reading your Posts. Each week I not only see what foods you are cooking, but what is going on in your life! I like reading what healthy foods you like but also what you think your family will eat. I remember having the same situation when you kids were growing up. Good luck!

    Love,
    Mom

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