Any body out there??
Well, it has been a little while. Okay, okay... it has been a long
while. I blame the final semester of high school and three AP tests. But that's all over now. Yippee for seniors!!
So I do have a recipe for you today (Remember my 50+ recipe goal? Yeah, not happening this year...), but first a few life updates because I can. Without further ado, here they are in chronological-ish order. (By the way, "ish" is
a real suffix* and can be added to the end of any word. You're welcome for just doubling your vocabulary.)
*Welcome to my world.
- I participated in my first 5k. Ran part, walked part, and confirmed once again what I already knew - I am not a runner. But that's okay! I just went at my own pace and really enjoyed it!
- Went to prom and had a blast!
- Celebrated my 17th birthday with these gems from Vegan Cupcakes Take Over the World. They made my life complete.
- Made these pancakes for my Mom for Mother's Day.
- Went to convocation and won an "Outstanding Senior in Science" award!!
Okay, enough of that. Time for some food!
One of my favorite things about cooking is that with a little creativity, you can throw together anything just sitting around in your fridge and have a dinner worth remembering. Take, for example, last weekend. I had in my fridge the following items waiting patiently to be used (yes, in my world food has feelings too): grilled corn on the cob, black beans, tomato sauce, some [not so patient] cilantro, and a red bell pepper. In addition, there were some whole wheat bread crumbs just sitting in the blender that my mom hadn't used. I don't know about you, but those ingredients scream, "Southwestern stuffed bell pepper!!" to me. You can't hear it? I guess you haven't been in my world long enough.
Southwestern Stuffed Bell PepperThis recipe uses ingredients that you probably have in your pantry and refrigerator. But if not, it's worth going out to buy them.
- 1 large red bell pepper
- 1 teaspoon butter
- 2 tablespoons chopped onion
- 1 clove garlic, minced
- 1/4 cup whole wheat bread crumbs
- 1/2 cup black beans
- 1/2 cup corn (I used left over grilled corn)
- 1/4 cup tomato sauce (I used no-sodium)
- 1/4 cup cilantro leaves, torn
- 1/2 teaspoon ground cumin
- Shredded cheese, if desired (I didn't use any this time, but I think it would a wonderful addition - I mean really, when is cheese not a wonderful addition??)
- Pre-heat the oven to 400 degrees.
- Removes the stem and seeds from the bell pepper by cutting out the top, and steam the pepper for about nine minutes or until soft and flexible.
- Melt the butter in a small pan. Add the onion and garlic and saute until the onion is clear.
- Stir in the bread crumbs, toasting slightly (should take 2 to 3 minutes).
- Remove from heat and stir in the remaining ingredients (you could stir in the cheese, if using, or save for the top).
- Stuff mixture into the bell pepper and bake for 20 minutes.
- Top with cheese, if using, set oven to broil, and broil for 3 to 4 minutes. The pepper browns quickly so keep an eye on it. Personally, I like it pretty black!!
Hope everyone's doing well and getting ready for suuuuuummer!!!
Had the morning I ate these pancakes been my last breakfast, I would have died a very happy person. Obviously my last breakfast isn't for many years to come, but when it does arrive some day, these pancakes will likely be on the menu. But on to brighter topics - like the recipe.
Blueberry Lemon Cornmeal Pancakes
I like to use meyer lemons for these - their flavor shows more of the sweet lemon side and less of the acidity side that is most often associated with lemons. But if you can't find them, I'm sure a regular lemon would do.
- 2 tablespoons cornmeal
- 3 tablespoons brown rice flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon lemon zest (the zest of one small-ish lemon)
- 1/4 cup blueberries, fresh or frozen, but preferably fresh
- 1 tablespoon fresh lemon juice
- 3 tablespoons almond milk
- 1/2 teaspoon vanilla extract
- 1 heaping tablespoon Greek yogurt (I'm sure applesauce would make a fine substitution)
- 4 drop stevia or other sweetener of choice
- In a small mixing bowl, combine the cornmeal, flour, baking powder, zest, and blueberries.
- Add the lemon juice, almond milk, vanilla extract, yogurt, and sweetener. Mix well, but don't over mix.
- Heat a non-stick skillet over medium low heat. Cook pancakes for about 3 minutes on each side, or until golden brown.
- Serve with Greek yogurt, maple syrup, or, if you're feeling extra special, a drizzle of lemon icing (powdered sugar mixed with lemon juice). Enjoy!
Spring breaks is here! Yaaaay! This means spending extra time with my horse and making new earring designs for my fundraising-based earring business (among other things)!
Enjoy the week everyone - even if you're not on spring break. You can still try something new, go someplace different... just make the most of this week and every day after! Don't get too caught up in school or work that you forget what a wonderful gift life is and that you're meant to enjoy it and live it to its fullest, as well as help others enjoy it - it's something that everyone deserves. Now if you'll excuse me, I'm off to follow my own advice. See you all next time!
Hello, hello! Sorry I didn't get a recipe up last weekend - I was off doing a college visit! But I'm making up to you all today by posting two recipes. And yes, they both include corn (hence the title - sorry, I couldn't resist!), corn in the form of a round, flat disk. I don't know about you, but I've always loved corn tortillas. I loved them even more when I had them homemade for the first time. Really, there is nothing better than a warm, soft corn tortilla fresh of the griddle. Please excuse me while I drift off into corn tortilla heaven...
Okay, back to reality. Thankfully, coming back to reality gives me the opputunity to have these:
Sorry about the quality - my camera battery died and I had to resort to my cellphone.
Sometimes reality is better than dreams.Sun-dried Tomato and Pepper Jack Cheese EnchiladasIf you don't want to make your own tortillas, feel free to use store-boughten. But I recommend you take on the challenge. I made mine garlic, but you can omit the garlic powder if you want them plain.Serves 1Ingredients:
- 1/3 cup masa harina
- 3/8 teaspoon garlic powder
- Up to 1/3 cup warm water
- 1 ounce pepper jack cheese, sliced thin
- 2-3 tablespoons chopped sun-dried tomatoes
- 1/4 cup + green chile sauce (I used Roberto's vegetarian green chile)
- Combine the masa harina and garlic powder in a small bowl. Add the water and mix until a soft dough forms. It should not be wet, sticky, or dry. Form two balls and put them back in the bowl. Cover the bowl with plastic wrap, and let it sit for about 30 minutes.
- Preheat the oven to 350 degrees. Preheat a non-stick skillet on low heat. Meanwhile, either press the tortillas between plastic wrap in a tortilla press or put the corn balls (one at a time) between plastic wrap and use a rolling pin to roll them to about an eighth of an inch thick. Cook them on the preheated skillet for a minute to a minute and a half.
- Spread one to two tablespoons of the green chile on the bottom of a small, sprayed baking dish (I actually used a small pie pan).
- Fill each tortilla with half the cheese, about a tablespoon of chopped sun-dried tomatoes, and half a tablespoon of green chile. Roll them up and put them seam down in the pan.
- Cover each tortilla with at least a tablespoon of green chile. Make sure they are completely covered so that they don't dry out when baking.
- Bake in the preheated oven for 15 minutes or until the cheese is melted and the sauce is bubbling.
The next recipe is similar to my breakfast tacos
. But it was so good, that I decided that it deserved its own glory.
Again, I had to use my phone.
Breakfast Tacos - Take 2I used homemade corn tortillas (but without garlic powder) for these. Once again, you can use store-boughten, but you should try homemade.
- 2 corn tortillas (homemade or store-boughten)
- 1/2 cup cooked brown rice
- 1/4 cup cooked black beans
- About 2 tablespoon salsa
- A handful of cilantro leaves
- Two to three tablespoons Greek yogurt (or you could use sour cream)
- But the rice and beans down the center of the tortillas and microwave for about a minute or until warm.
- Top with the remaining ingredients and enjoy!
Well there you have it! I have another really yummy recipe for next week. And guess what it includes??? Did you say corn
? What could possibly make you think that? ;) Luckily, it will be in a slightly different form next week. Any guesses??