September Stuffed

Posted by on Sep 10, 2012 in Vegetables | 1 comment

September Stuffed

Most of the tomatoes are gone and the new plants are playing beat–the-clock in late summer garden.

Bell peppers have become the hardy bumper crop for now.  They are swiftly changing from green to red as they mature in the hot sun.

Alternately, I grill or stuff them.















I have become very fond of Quinoa because of its light texture and nutty flavor.

After a good rinse it only takes 10 minutes to cook.

Quinoa is high in protein and also contains some fat.  It is more like a seed than a grain so it needs to be stored in the refrigerator.

Quinoa Factoid: Botanically, quinoa is not a grain, but a seed belonging to the Goosefoot family. We cook and eat it like a grain, so that's why it's known as a grain.

Is Red Better Than White? White quinoa is most common, red is less common and more expensive. Red quinoa is harder and holds its shape better, and it has a stronger more earthy taste. Some people think it's more nutritious but as far as I can tell that's not necessarily so.

--savvy vegetatian








I cooked the quinoa in vegetable stock, seasoned and cooled it before adding fresh herbs and cherry tomatoes.















Do you think they are as pretty as I do?








I covered the stuffed peppers with foil and baked them until the peppers were tender.

A slice of fresh Mozzarella topped each one.








A skillet of lemon and garlicky, peel and eat shrimp made dinner heavenly.








Some of the good things in life.











One Comment

  1. 9-10-2012

    You are soooo talented in your artful display and delicious food recipes.


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