Quinoa Stuffed Peppers

We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of  mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians

Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years),  we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.

I used a little Italian sausage in ours but no need to if you would rather keep it vegan.  Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”

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Quinoa Stuffed Peppers
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
20mins
READY IN
1 hr5 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
  3. Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
  5. Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Crunchy Tofu Noodle Salad

Meals at the Convent are planned and prepared by the Convent kitchen staff for each day of the week—except Sundays, when rotating groups take turns making dinner. This gives Sisters who don’t normally cook an opportunity to do so, and to select a favorite dish they particularly enjoy. Often these meals turn out to be “fun” or ethnic in nature, such as last night when an abundance of chopping, chatter and laughter resulted in a tasty, colorful Thai meal enjoyed by all.

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Crunchy Tofu Noodle Salad
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
30minutes
PREP TIME
15-20minutes
READY IN
45-50minutes

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Cut tofu into chunks about 1” square or ½” strips. Marinate in soy sauce and fry in oil in a sautee pan until slightly brown and semi firm or line sheet pan with aluminum foil, coat with a layer of oil and cook tofu at 400 degrees Fahrenheit until brown and semi firm.
  3. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  4. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  5. Combine the spaghetti, sugar snap peas, peppers, scallions, fried tofu in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

My Grandmother’s Green Tomato Mustard Relish

One of my strongest childhood memories was watching my grandmother​s​ in the kitchen preparing meals for our large family ​gatherings ​on Sunday afternoons.  Both my grandmother and my great-grandmother were influential figures in my lif​e and instilled a quiet passion ​in me for bringing your heart and soul to the table.  They would create memorable and delicious dishes ​that would cause us to want to sit at the dinner table for hours, not just minutes, and share together.  ​They were wonderful and patient teachers and, like a sponge, I would absorb their body language, their knife skills, and their innate sense of creating something out of nothing as I worked alongside them.  They were frugal, but they would never let us know it, as we sat down to a meal fit for kings.

When my great grandmother died, I inherited a few of her cookbooks.  They have her notes in them from World War I, when she was a cook for the soldiers.  They hold a place of honor on my bookshelf.  It helps me to remember what an important role food has to play both in life and in death.  I thumb through the fragile pages from time to time, half expecting to hear grandma’s voice whisper a secret direction to me.

This is among one of my grandmother​’s signature recipes–a relish made with green tomatoes.  We put our gardens to bed this past weekend and pulled up our tomatoes–​now it’s​ time to take a stroll down memory lane.​

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My Grandmother's Green Tomato Mustard Relish
SERVINGS
6-7pints
CHANGE SERVING SIZE
pints
COOK TIME
30minutes
PREP TIME
1.5hours
READY IN
2hours

Ingredients

Instructions

  1. Grind and drain for 1 hr. the first 4 ingredients (green tomatoes, green and red peppers and onions).
  2. Mix the remaining ingredients together and add the vegetables.
  3. Cook until it boils and thickens, stirring constantly.
  4. Pack in sterilized hot jars.
  5. Store in a cool, dry place.

Cape Cod Cranberry Jalapeno Pepper Jelly

It’s not too early to start preparing for Christmas!  By day, I am a sales rep. to our bookstores for our publishing house, Paraclete Press.  For a couple months now, we have had our focus on offering our Advent and Christmas products to start stocking for the holidays.   It always feels a bit odd, as the leaves are just beginning to turn, to talk about a season that feels so far off – but then again, it is almost October!

This is the perfect time to start thinking about making homemade gifts for your loved ones.  The gardens are still yielding, and the season just begs us to do some canning.  Since the Farmer’s Almanac predicts a long winter ahead, you might want to consider taking some time to get a jump start.  Homemade gifts are a thoughtful touch, especially when you have put your own heart and time into preparing them.  Cut down on the frenzy of shopping,  and maybe you’d have a little more time to spend with Jesus!

This recipe was inspired by jalapeno peppers given to me from my parent’s garden.  Gift wrapped with a box of Ritz Crackers and Philadelphia Cream Cheese, this is the ultimate homemade Christmas gift!

 

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Cape Cod Cranberry Jalapeno Pepper Jelly
SERVINGS
98 oz jars
CHANGE SERVING SIZE
8 oz jars
COOK TIME
5minutes
PREP TIME
15minutes
READY IN
1hour

Ingredients

Instructions

  1. Bring boiling-water canner, half-full with water, to a simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling the jars with jam. Keep jars warm and dry in a low oven.
  3. Make the Jam: add prepared fruit, peppers, salt and vinegar to a 6 or 8 quart pot
  4. Begin heating on medium high and stir in the sugar
  5. Once the mixture comes to a full rolling boil (a boil that doesn’t stop bubbling when stirred), add the pectin.
  6. Return to a full rolling boil and continue boiling for exactly 1 minute, stirring constantly. Remove from heat.
  7. Ladle immediately into prepared jars, filling to within an 1/8th of an inch of the top. Wipe rim with a clean, damp cloth, put lid on followed by the band, and screw tightly.
  8. Place jars on elevated rack in canner. Lower rack into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and with a mitt, make sure band is tight, and invert the jar. After 10 min, place the jar upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

The Convent’s Famous Bread and Butter Pickles

On Tuesday mornings, at the break of dawn, all of the Sisters, Novices and Postulants divide and conquer the larger vegetable gardens in our community.  That’s about 30 of us in each garden, with a small team of older sisters staying behind to make breakfast.  In one hour, we are astounded at how much gets done – hauling off wheel barrows full of weeds to the compost pile and bringing in tubs of fresh veggies for the week ahead.  The older Sisters teach the younger ones about suckering tomatoes and the younger ones have the strong backs to dig and till.   Stories are told about the early days, and new ones are made – it’s Sisterhood life at its best.

This week, we got a bumper crop of Japanese cucumbers in – thin, long and crunchy –a welcome sight after a long winter of frozen vegetables!  With the volume of cukes coming in, we opted to make our favorite sweet pickles.  For many years, we have been making this special recipe and giving them as gifts at Christmastime.  Now we are about to let you in on a big secret recipe that has stayed within the walls of our Convent for over 30 years.  Enjoy and Happy Gardening!

“Just to be is a blessing.  Just to live is holy.”  –   Rabbi Abraham Heschel

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The Convent’s Famous Bread and Butter Pickles
SERVINGS
4-5quart jars
CHANGE SERVING SIZE
quart jars
COOK TIME
10min.
PREP TIME
1hr.
READY IN
11hrs.

Ingredients

Instructions

  1. Thinly slice the onions and cucumbers. Chop the peppers (if adding).
  2. Combine cucumbers, onions, peppers and salt in a large bowl and cover with cracked ice. Mix thoroughly and allow to sit at room temperature for 3 hrs. or until the ice melts. Drain thoroughly but do not rinse.
  3. Combine the remaining ingredients in a large pot and heat just until boiling.
  4. Add the Cucumber and onion mixture and cook just a bit.
  5. Sterilize 5 quart size jars in boiling water.
  6. Add the pickles to the jar, followed by the juice. You may not need all the juice you have.
  7. Seal jars and process in a water bath.

Quinoa Salad with Pears, Bacon and Baby Spinach

I have been exploring “superfoods” for a while now, wanting to incorporate some healthier eating habits into our Convent diet. We live a very active life-style within our Benedictine motto: Ora et Labora (Pray and Work). My task is to make sure we are all eating well and taking care of our bodies (since we are called to be temples of the Holy Spirit).

In my research, I learned about the wonderful nutty grain-like seed quinoa. Quinoa is native to Bolivia and a relative of swiss chard, spinach and beets. We usually think of quinoa as a grain, but it is actually the seed of a plant. It’s also a complete protein, which means it provides all nine essential amino acids necessary for good health, hence the name “essential.” Your body can’t produce these nutrients itself, so you have to get them frequently through food. Quinoa’s slow-releasing carbohydrates help to maintain blood sugar levels. It can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. Quinoa also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. A healthy substitute for rice, it also makes a tasty pilaf.

I found and adapted this flavorful and surprising salad side dish recipe for the Sisters and everyone loved it. Last weekend we served it to our Oblates who were here on retreat, and promised that we’d share it with all of you. Enjoy!

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Quinoa Salad with Pears, Bacon and Baby Spinach
SERVINGS
4-6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
30mins
READY IN
2 hrs

Ingredients

Instructions

  1. Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
  2. In a large bowl add the cooled quinoa, diced pears, green onions, spinach and bell pepper. Reserve the crumbled bacon and toasted almonds for later.
  3. For the dressing: Combine all of the dressing ingredients in a small bowl and pour over quinoa mixture. Toss gently. You might not want to use all of the dressing depending on how wet you want your salad so add a little at a time. Add salt and pepper to taste.
  4. Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
  5. Mix the crumbled bacon and toasted almonds into the salad just before serving, reserving a bit to garnish the top as well.

Note: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees. When you smell them, they are done!