Sep 1, 2014

Quinoa Stuffed Tomatoes

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These gluten free quinoa stuffed tomatoes look good, taste good and only take a few minutes to make. 

 

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Please excuse the unique markings on some of these tomatoes, this is from when it was dry for days and then it rained so much the tops split.

 

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You start by slicing off the tops of the tomatoes.

 

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Yeah, not so pretty.

 

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Anyway, scoop out the insides

 

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of all the tomatoes and set aside.

 

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This is a great recipe for using up cooked left overs.

 

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In a bowl, add quinoa,

 

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corn,

 

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beans, they were supposed to be black beans but when they came out of the can they look brown to me. But it doesn’t really matter.

 

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Then add cooked sausage with kale and onions.

 

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Mix together.

 

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Wait, almost forgot the cheese! Add cheese.

 

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And cumin.

 

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And salt and pepper to taste. and mix all together.

 

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Place tomatoes in a pan

 

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and spoon the filling into them.

 

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Leaving a little room for more cheese and parsley.

 

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Top with chopped parsley

 

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and more cheese.

 

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and maybe a little more parsley and a little more cheese.

Then bake at 350 for 15 minutes or so or until the cheese is melted and starts to turn brown.

 

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Serve warm.

 

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Then see if it’s any good.

 

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Just one more bite.

 

Quinoa Stuffed Tomatoes

Ingredients

  • 10- 12 tomatoes
  • 1 cup cooked quinoa
  • 1 cup cooked and drained corn
  • 1 cup cooked beans, any beans you like really
  • 1 cup cooked sausage, kale and onion
  • 1 cup cheese divided
  • 1 teaspoon cumin
  • salt and pepper to taste
  • chopped parsley

Slice tops off tomatoes and remove insides.

In a bowl add quinoa, corn, beans sausage mixture and about 1/2 cup of cheese. Season with cumin, salt and pepper to taste and mix all together.  Spoon into filling tomatoes top with parsley and cheese. Bake at 350 for 15 minutes or until cheese is melted and starting to brown.

Best served warm but cold isn’t bad either.

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Aug 29, 2014

End of Summer Peach Sorbet

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Peach season here is pretty much over, along with the month of August.  So to celebrate the last of the peaches, and August I made this peach sorbet today.

 

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All you need is a bunch of peaches.

 

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Some fruit juice, I used lemonade and strawberry concentrate.

 

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Ice. I don’t really recommend that you try to stack your ice cubes into a pyramid just for a photo

 

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..because, Yeah, that’s why. When the ice starts to melt it made the cubes all slippery and they immediately fell over.

 

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Then stuff the peaches into the blender. I had to force mine a little.

 

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Add lemonade concentrate,

 

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and strawberry.

 

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add ice and blend until smooth.

 

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Pour into a pan.

 

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Freeze until somewhat firm.

 

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When it’s somewhat firm scrape or stir any frozen chunks. 

 

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Scoop into dishes and serve.

 

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Yeah, it’s that good.

 

End of Summer Peach Sorbet

ingredients

5 peaches

5 oz. lemonade concentrate

3 oz. strawberry juice concentrate

4 cups of ice

 

Toss all in a blender and blend until smooth. Pour into pan and freeze until somewhat firm. Scrape with a fork to break up any frozen chunks. Scoop into dishes and serve.

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Aug 25, 2014

Chocolate Ricotta Mousse

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Here it is!

Super easy chocolate desert from my new favorite cook book.

 

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In a food processor place melted chocolate, ricotta, brown sugar and cinnamon.

 

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Blend until smooth. It won’t take long.

 

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Spoon into dishes.

 

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Garnish with whipped cream and chocolate shavings or Greek yogurt and mini chocolate chips like I did.

 

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Then see if it’s any good.

 

Chocolate Ricotta Mousse

From Erin Gleason’s Cook book The Forest Feast

ingredients

4 oz chocolate melted

1/2 teaspoon cinnamon

1 Tablespoon brown sugar

2 cups ricotta

 

Blend everything in a food processor then spoon into dishes and chill.

Garnish with whipped cream and chocolate shavings or Greek yogurt and mini chocolate chips like I did.

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Aug 22, 2014

The Forest Feast cookbook

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#kitchencandy alert! Yes, I just got my hands on a new cookbook with beautiful photos and mouthwatering food styling inspiration!!!

 

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I opened Erin Gleason’s book up and just flipped through the pages.  It was love at first sight.

 

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I love how here recipes are laid out!

 

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Yeah, I’d eat that.

 

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Oo, that looks good too.

 

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This too.

 

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Oh purple potatoes, now I need some.

 

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This would be good with cheese I’m sure.

 

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Yes, strawberries!

 

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Apple season will be here before you know it.

 

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Hold on, I can make this now! I have all the ingredients in the house.  Talk to you later, I’m off to make a mess with chocolate so I can lick the spatula.

 

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The photos were so captivating that I never did find out who the photographer was or who the food stylist was.

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