Ingredients:
3 poblano peppers
1 cup brown rice
Vegetable broth- however much you need to cook your rice
3-4 Roma tomatoes, diced (I kept the juice and added it to the rice, too)
1 garlic clove
(The following quantities are to your liking:)
Cumin
Chipotle pepper seasoning
Mozzerella and cheddar cheeses
Directions:
Prepare the peppers:
Slit peppers. Broil peppers until slightly charred.
Remove and put in a covered dish for about 20 minutes.
Peel the skins from the peppers and remove the seeds.
While the peppers are cooking/cooling:
Cook the rice in the veggie broth. Add tomatoes and spices.
Add some cheese into the mixture, then stuff the peppers.
Top with more cheese. (It all depends on how much cheese you like...)
Bake at 400 degrees until the cheese is melted.
Maybe add some black beans to the mix, or as a side.
Sunday, October 19, 2014
Broccoli Pot Pie
No indulgent pictures of the pie from 54 different angles, and another 100 pics once the pie is cut open. Just the damn recipe.
Ingredients
1 yellow onion, diced
1 Russet Potato, diced
A splash of veggie broth
A handful or two of frozen or fresh peas
2 small heads of broccoli
Sprinkles of sharp cheddar cheese (maybe 1/3-1/2 cup total?)
1 cup of milk
3 tbsp flour
2 pie crusts
Directions:
1. In a skillet, simmer the onion and potato in a splash of veggie broth until the onion is translucent, 5-10 mins.
2. While that's heating up, chop the florets of the broccoli from the stems, into about 1" pieces. Chop up some of the stem into small pieces, too. Steam the broccoli pieces until it's al dente, about 4 mins in the microwave.
3. Add a handful or two of peas to the onion and potato mixture, then add the broccoli and stir it together to incorporate.
4. Make the sauce: In a separate small sauce pan over medium heat, heat the milk (I used coconut milk) and whisk in the flour until it thickens- it won't take long. Be sure to whisk constantly. If it's not thickening or doesn't seem hot enough, increase the heat.
5. Place one of your pie crusts in the bottom of your pie dish.
6. Add half of the broccoli mixture into the pie pan, then sprinkle cheddar cheese in a thin layer on top of the mixture.
7. Add the sauce to the remaining broccoli mixture (or add the broccoli mixture to the sauce if the sauce pan is big enough!), mix it all up, then add all of that into the crust.
8. Add another thin layer of cheddar cheese on top of all of that.
9. Top with the remaining pie crust, pinch the edges together, and cut a few slits in the top for ventilation.
10. Cook for 20-30 minutes, until the top crust looks nice and done.
Yum!
Ingredients
1 yellow onion, diced
1 Russet Potato, diced
A splash of veggie broth
A handful or two of frozen or fresh peas
2 small heads of broccoli
Sprinkles of sharp cheddar cheese (maybe 1/3-1/2 cup total?)
1 cup of milk
3 tbsp flour
2 pie crusts
Directions:
1. In a skillet, simmer the onion and potato in a splash of veggie broth until the onion is translucent, 5-10 mins.
2. While that's heating up, chop the florets of the broccoli from the stems, into about 1" pieces. Chop up some of the stem into small pieces, too. Steam the broccoli pieces until it's al dente, about 4 mins in the microwave.
3. Add a handful or two of peas to the onion and potato mixture, then add the broccoli and stir it together to incorporate.
4. Make the sauce: In a separate small sauce pan over medium heat, heat the milk (I used coconut milk) and whisk in the flour until it thickens- it won't take long. Be sure to whisk constantly. If it's not thickening or doesn't seem hot enough, increase the heat.
5. Place one of your pie crusts in the bottom of your pie dish.
6. Add half of the broccoli mixture into the pie pan, then sprinkle cheddar cheese in a thin layer on top of the mixture.
7. Add the sauce to the remaining broccoli mixture (or add the broccoli mixture to the sauce if the sauce pan is big enough!), mix it all up, then add all of that into the crust.
8. Add another thin layer of cheddar cheese on top of all of that.
9. Top with the remaining pie crust, pinch the edges together, and cut a few slits in the top for ventilation.
10. Cook for 20-30 minutes, until the top crust looks nice and done.
Yum!
Tuesday, March 25, 2014
OHMYGOD it's Pink Strawberry Starburst Smoothie
I have to confess, I am not even sure the pink Starbursts (in the traditional pack, I think there were red, orange, yellow, and pink in there, but they've got all kinds of themed packs/flavors now) are strawberry flavored? Maybe they were strawberry-lemonade? Whatever. Almost everyone I knew when I was a kid liked the pink ones best, followed closely by red, and wished they sold packs of JUST the pink ones.
A 2nd confession, I haven't eaten a Starburst in years, as I'm just not really into fruity candy, and I also tend to avoid things of that consistency to avoid ripping out expensiveass dental work.
But when I made this smoothie a few weeks ago (and again today) and sipped it for the first time, I immediately remembered Pink Starburst! So here you go- end of the indulgent reminiscing and reasoning for the smoothie maybe not tasting EXACTLY like a pink Starburst; you've been warned.
PINK STARBURST SMOOTHIE
1/2 - 3/4 cup water
2 big handfuls of spinach
Some squeezes of lemon juice
3 handfuls of strawberries with the tops on (unless the tops are crunchy/dried up)
2 handfuls of frozen grapes
Yeah, I know, none of these measurements are exact. You can taste as you go and add more of things as you please- I don't measure when I make a smoothie, I just try not to overflow my blender cup.
In a hand blender: Add the water, spinach, Vega, banana, and lemon juice. Blend it up!
Add a few of the strawberries and blend, a few more, blend, etc. until you've added all of the strawberries.
Then add the frozen grapes and blend again.
You can use frozen strawberries, depending on how cold you want it.
If you're into fruit water, you can soak strawberries and lemons together, and when you're done drinking the water, use the strawberries (and squeeze the lemons) from the fruit water into this. That's how I made it the first time, but I get that not everyone has that just sitting around ;)
A 2nd confession, I haven't eaten a Starburst in years, as I'm just not really into fruity candy, and I also tend to avoid things of that consistency to avoid ripping out expensiveass dental work.
But when I made this smoothie a few weeks ago (and again today) and sipped it for the first time, I immediately remembered Pink Starburst! So here you go- end of the indulgent reminiscing and reasoning for the smoothie maybe not tasting EXACTLY like a pink Starburst; you've been warned.
PINK STARBURST SMOOTHIE
1/2 - 3/4 cup water
2 big handfuls of spinach
1/2 scoop Vega vanilla flavored nutritional shake powder
1 bananaSome squeezes of lemon juice
3 handfuls of strawberries with the tops on (unless the tops are crunchy/dried up)
2 handfuls of frozen grapes
Yeah, I know, none of these measurements are exact. You can taste as you go and add more of things as you please- I don't measure when I make a smoothie, I just try not to overflow my blender cup.
In a hand blender: Add the water, spinach, Vega, banana, and lemon juice. Blend it up!
Add a few of the strawberries and blend, a few more, blend, etc. until you've added all of the strawberries.
Then add the frozen grapes and blend again.
You can use frozen strawberries, depending on how cold you want it.
If you're into fruit water, you can soak strawberries and lemons together, and when you're done drinking the water, use the strawberries (and squeeze the lemons) from the fruit water into this. That's how I made it the first time, but I get that not everyone has that just sitting around ;)
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