Stuffed Bellpeppers

After harvesting the last of the bellpeppers from the garden and with the cooler days inspiring my taste buds; I decided to make stuffed bellpeppers.

For many years there was no point in making such a delightful dinner as my children would balk at the idea of eating peppers.  (With the exception of my oldest two)  

So you see, there are some perks to having your children grow older.    Now they complain less about meals and are much more willing to try new things.   :)


 
These are pretty simple and here's the basic recipe:

Cook  1 and 3/4 cups of white rice (I use jasmine) with 2 cups of water and a drizzle of olive oil  (I use a simple rice cooker- but a pot with a tight-fitting lid works great, too)

While rice is cooking;
Brown 1 lb ground sausage til cooked through  (mild or hot)
When sausage is browning, add 1 smalled diced onion to the meat to cook along with.
Add to the cooked sausage/onions:
 -Two 15 oz cans diced italian tomatoes (I ran mine quickly through the food processor as some people don't care for tomatoes in my family- crazy people.)
-One tablespoon balsamic vinegar 
-One teaspoon granulated garlic or fresh, minced 
- 1/2 cup parmesan
-Salt and pepper to taste

In another small pot, bring to a simmer;
-Two cups marinara sauce (I make mine)
-1/2 cup beef broth

When rice is finished cooking,  grease or spray a 9x13 baking dish.  Pour about 3/4 cup of beef marinara  sauce into bottom of dish and spread around. 

 Arrange peppers (tops cut off, seeds and center cleaned out) in dish.

Add rice to the meat mixture- making sure you don't add too much, keeping the filling moist.
Stuff filling into the peppers almost to the rim.  
Pour rest of marinara sauce over the tops.  (They can overflow somewhat)
Sprinkle shredded cheese on top of each pepper.

 

Bake in a preheated oven at 350 degrees for 30-35 minutes 

Enjoy!

Strawberry Rhubarb Crunch

What is summer without dessert made from the delicious combination of strawberries and rhubarb?

 

If you love it like I do, then you'll love this recipe.

Go here and enjoy!

 

Old-Fashioned Baked Custard

 

When I was young, my mother often made old-fashioned baked custard in the fall and winter.

It still brings back fond memories.

Recently, I made some- even though it's spring-time.

On a rainy day, the smell of custard baking is absolute Heaven!

I use my mother's old recipe....from her tattered copy of the Fanny Farmer Cookbook.

 

It has become much more tattered since she gave it to me about 15 years ago.  

I cherish the book; not only because it contains recipes from my childhood, but also because of the inscription:

It was a gift from my mother to my father the year before they divorced.
I'm just glad I have it in my possession.  : ) 


The baked custard recipe within says this:

"This kindly old dessert still nourishes and comforts.  Traditionally served in familiar brown custard cups, it can also be made in one large baking dish." 
~The Fanny Farmer Cookbook, 1980

It's truly simple to make, although I've changed it slightly to my taste, increasing the sugar and vanilla:

Preheat oven to 325.  
Grease a one quart baking dish or 8 ramekins.  ( I use glass bread pans or ramekins)
Set a shallow cake pan large enough to hold the baking dish or ramekins in the oven.  Fill with 1 inch of hot water.

Beat together:
2 egg yolks
3 eggs

Stir in:
3/4 cup sugar
1/8 teaspoon salt
2 1/2 teaspoons vanilla

Add:
3 cups very hot milk.  (Heat milk to hot, but not boiling.)


Stir til sugar is dissolved, add a sprinkling of cinnamon.  (optional)


Poor into baking dish (es) and sprinkle with nutmeg.


Put baking dish into shallow water pan and bake for about 45 -60 minutes.  (Less time for small ramekins)
Custard is set when a knife inserted in center comes out clean.

 

(I doubled the recipe)

Content copyright © 2011 by Jessa at Graceful Landing

Eat warm or cold- they're both divine!
 Content copyright © 2011 by Jessa at Graceful Landing

Meringue Surprise Cookies

These delightful little numbers are one of my kids' favorite cookies.  We only make them about once a year- so they're sometimes fought over.  Yes, fought over. 
Not too filling and interesting enough to share with guests, I think you'll enjoy these!

Here's what you'll need:
6 egg whites
1/4 teaspoon cream of tartar
1  1/2 cups sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 cups mini M&Ms or mini chocolate chips (we use the M&M's)

Directions: (you can halve this recipe- I usually make around 4 dozen)
Preheat oven to 300 degrees.
Grease cookie sheets.
Beat egg whites with cream of tartar until soft peaks form.
Gradually add the sugar, beating on high speed.  Add the vanilla and salt and continue to beat  until stiff peaks form and sugar is completely dissolved- about 5-8 minutes.  

With a metal spoon, fold in mini M&M's or chocolate chips.
(Optional- add 1/2 cup chopped pecans or walnuts)

Drop by spoonful onto greased cookie sheet.  
Bake @ 300 degrees for 30-35 minutes or until light golden brown.

Cool thoroughly and store in an airtight container.

(Makes 4 dozen)


Enjoy!

Fluffy Brown Rice

Brown Rice = Good Stuff.

 
I've always enjoyed brown rice- probably because my mother made it for us and I became accustomed to it at an early age.
My own children enjoy it as well, although typically they prefer white rice if given a choice.   I don't blame them- white rice is yummy.  However, since I've been cooking it a new way, everyone's enjoying it so much more!

The problem for most people is that brown rice can be heavy and very chewy in comparison to the white version.
But it doesn't have to be. 


I have a simple recipe for making light, fluffy, filling brown rice.
But first; a little about why brown rice is better:

Why Brown-But Not White-

Rice is One of the World's Healthiest Foods

The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain-a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients. 
The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron. 
Read more of this great article here.

This recipe calls for soaking the rice before cooking.  Traditionally, whole grains were always soaked.  Even the original directions for Quaker Oats called for soaking overnight.  Soaking softens the outer layer of the grains and also reduces the phytic acid, which interferes with the absorption of vitamins and minerals .  This applies to other whole grains- wheat included.

Now for the basic recipe- adjust amounts for your family size.
In a bowl or pot add the following:
1 cup brown rice
2 cups water
1 Tablespoon plain yogurt/buttermilk or Kefir

(If you don't have any of these, you can easily make mock buttermilk by adding a tablespoon of lemon juice or vinegar to a cup of milk)

Stir and let sit at room temperature for 24 hours.


Do not drain.  When ready to cook, add 3/4 tsp. salt and cook on stove top (in pot with tight-fitting lid), in a rice cooker or bake as you normally would. (about 45-50 minutes)

 

The rice will be fluffier, lighter in color and have a softer texture.

Enjoy!

 

Winter Weather

Colorado weather is, in a word, Crazy!

The other day we had weather so warm the kids were in shorts, tee shirts and were laying out in the sun, playing basketball and helping on the yard.


Then, just two days later...below zero temps!  It actually got down to about -17 here.  
Years ago, we lived in Wyoming.  We moved there in September and were excited for snow.  One day, after being cooped up for several gloomy, snowy days, the sun came out in all its glory. 
I bundled the children up and sent them out to get some fresh air.
Seconds later, my husband called to tell me in amazement that it was actually 20 below zero.  I ran to the door to call the kids in....only find them already coming back inside.  Thirty seconds outdoors and they knew it was too cold to play.
The sunshine in weather like that can be deceiving.   
I now know better than to send the kids outdoors- even if they beg.
(And they do sometimes)

So for those who, like us, are cozied up against cold weather- here's a great recipe for hot chocolate.   There's not much better than a warm fuzzy blanket, cuppa cocoa, kids lounging and something educational to watch.

There is a privacy about it which no other season gives you.... In spring, summer and fall people sort of have an open season on each other; only in the winter, in the country, can you have longer, quiet stretches when you can savor belonging to yourself.  ~Ruth Stout


Brew me a cup for a winter's night.
For the wind howls loud and the furies fight;
Spice it with love and stir it with care,
And I'll toast our bright eyes,
my sweetheart fair.
~Minna Thomas Antrim

Liver Tonic

Eat a lot of junk or too much saturated fat? 
Taking  medications? 
Have hormones raging?

Because the liver's job is to clear toxins from the body, a liver cleanse can be very helpful for getting things back on track. 

This smoothie gently flushes the liver and gallbladder.  It can even flush gall stones.  And it really tastes great!

Seriously.

Drink this for breakfast or dinner every day for six consecutive days.  

Here's the simple, simple recipe:

Into a blender, place the following-

Juice of 1 lemon

3 chopped tablespoons of fresh parsley (I use more)

2 tablespoons of extra virgin olive oil

1 tablespoon finely chopped fresh ginger root

1 banana

1/4 apple with peel  (optional)

Blend well.
Add just enough water to thin to your liking (do this last) and add a little ice, if desired.
Blend well and serve.


This is truly refreshing and delicious...and good for the whole family!


Benefits of these amazing ingredients for those who want to know:


        Parsley- 

.
• Raw parsley cleanses the blood, keeping it clean
• It can lessen the deposits left on the veins
• Parsley allows the elasticity of the blood vessels to stay the way they are
• Parsley is said to treat temporary deafness and ear infections
• Chewing parsley can cure bad breath 

        Banana:

          *Reducing Depression

Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading to improved mood

          *Blood Pressure

Bananas are extremely high in potassium (about 4673mg), yet very low in sodium (1mg), thus having a perfect ratio for preventing high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke.

          *Ulcers

This is the only raw fruit that can be eaten without ulcer distress.

          *Stress Relief

Bananas are high in potassium, which helps normalize the hearthbeat and regulate the body's water balance. 

Ginger:

1. Ginger has carminative properties (anti spasmic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas.
2. The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness I your throat.
3. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy.
4. Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold.
5. Ginger acts as an antihistamine and aids in the treatment of allergies.
6. Ginger displays anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders. The chemical components of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are responsible for causing inflammation. Thus the root has proven to be a highly effective form of treatment, in some cases, even more so than the NSAID's that are traditionally prescribed.
7. Ginger contains special enzymes responsible for catalyzing the proteins in your food, thus aiding in digestion and the prevention of cramps. The ancient Greeks used to eat ginger after a large meal in order to ease the digestion process.
8. Due to its promotion of mucus secretion, ginger protects against the development of ulcers, unwanted holes in the lining of your stomach.
9. Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.
10. Ginger is often used to settle an upset stomach or treat severe stomach ailments such as dyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

Lemon:

           * Lemon act as blood purifier and improves the body’s ability to get rid of toxins.

          * Lemon fruit is full of vitamin C and excellent in fighting disease that's related to infection and eating some of the peel helps guard  against skin cancer.

             Olive Oil:

* Taken internally, olive oil stimulates metabolism, promotes digestion and lubricates mucous membranes. It can also be applied externally to treat dry skin. Warm olive oil applied to the skin and help relieve internal or external inflammation caused by injury or disease.

       Raw Apple:

1. Apples are a rich source of flavonoid and polyphenols both are powerful antioxidants.
2. Studies show that by eating 100g of apple can give an antioxidant effect that equal to taking about 1,500mg of vitamin C.
3. Apples contain a large amount of minerals and vitamins that can strengthen the blood.
4. Apples contain malic acid and tartaric acid, that can help prevent disturbances of the liver and digestion.
5. Raw Apple cider vinegar when used as beverage can help to prevent the formation of kidney stones.
6. The skin of Apples contain pectin that can help remove toxic substances from the system by supplying galacturonic acid. Pectin helps prevent protein matter in the intestine from spoiling.
7. Eating an apple daily can lower cholesterol and reduce skin diseases.

Here's to VIBRANT health!

Easy Peppermint Bark

Chocolate and Mint- in my humble opinion, one of the greatest culinary duos.
I love peppermint bark.  However, it's usually so expensive I rarely purchase any for my family.  This year, I decided to make some.  It was so easy- anyone can do this.
Here's what you need:
A bag of mints (or even candy canes) 
Two 12 oz. bags vanilla chips
Two 12 oz. bags semi-sweet chocolate chips

I would recommend, if your budget allows, more expensive, high quality chocolates- both white and dark.  But these work great for the average batch.

So here's what you do:

 Spray a 9X13 glass cake pan and line it with a sheet of wax paper or foil- allowing the paper to drape over the edges. (I lightly sprayed the foil)

In a food processor (or by hand), chop and crush peppermint candies.  Leave enough small chunks to be pretty.  You don't want it all pulverized into powder.

In a medium sized bowl, melt chocolate chips in the microwave.  Stir every 30 seconds until just melted.  For mintier bark, you can add 1/4 teaspoon of peppermint extract to this mixture and stir.

 

Pour melted chocolate into greased pan and spread smooth.  Next, sprinkle half of the peppermint candy over the top.  Refrigerate for a few minutes to semi-harden while going on to the next step.

 

Now do the same thing with the vanilla chips.
Melt in microwave, stirring every 30 seconds until just melted.  You can add 1/4 teaspoon peppermint extract to this mixture as well, if you like.

Pour over chocolate layer lightly and be careful not to mix with the chocolate. Spread carefully.

Now sprinkle the rest of the crushed candies over the top and press gently to be sure candies 'stick'. 

Refrigerate until hardened.
Remove by grabbing ends of wax paper/foil and lifting out of pan. Peel off paper/foil.
Break or cut into small chunks to serve immediately or store in an airtight container.

Enjoy!

Note to self: Remember to document recipes during daylight hours in order to take better photos!

Cookbooks

 I love great cookbooks.  Especially those that promote healthful, economical meals.


Here are a few of my standbys...those I turn to often:
(You may like them, too!)

 Eating Economically is Just Plain Smart
By Mary Jane & Jeff Cardarelle-Hermans

Love in the Kitchen, Volumes I and II
By Wendy Jeub
Incidentally, they are having a sale right now- buy one, get the other free! 

Hopkin's Healthy Home Cooking , by Diane Hopkins




And one I hope to buy at some point;

From the Kitchen of Two Sisters - their cookbook and video set.

Enjoy cooking for your family!

Jess Cooks- Cinnamon Bun Pancakes!

This morning I was up at 6.
I spent some time outdoors, breathing in the glorious summer morning.
Enjoyed some quiet time for thoughts.
Fed and stroked the cat; listened to the purring.
Slapped at a few mosquitoes.
Slapped at a few more.
Headed back inside.


Once inside, I cooked up a wonderful breakfast for the family.
Normally, this is something I would save for a special fall or winter morn.
But this recipe was calling to me.

I thought of this great old cartoon:

I could already imagine the fragrance of this breakfast winding its way downstairs and throughout the house; finding the snoozing children and teasing their noses awake.

I'm happy to say it worked!
Okay, maybe I had to prod a few of the bodies and call them by name before they actually rolled out of bed.  But, they were happy once they were up.  
And that's always a good thing.

Here is the recipe:

• 1-½ cup All-purpose Flour
• 3 Tablespoons White Sugar
• ½ teaspoons Salt
• 4 teaspoons Baking Powder
• 1 Tablespoon Cinnamon
• 2 whole Eggs Beaten
• 1 cup Milk
• 2 Tablespoons Corn Syrup ( I used regular pancake syrup)
• ¼ cups Butter, Melted
• 1 Tablespoon Vanilla

Preparation Instructions

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing drizzled over the top.

*My icing was a simple mixture of a little melted butter, powdered sugar, milk and maple extract.  (To go with the pancake theme)

This fabulous recipe is courtesy of Sapeylissy and can be found here.
Enjoy!