Tuesday, September 6, 2011

Garden Update

My garden is growing and it is looking great.  This season truly was weird: it rained for what is seem like the whole month of May and then in June it just quit raining. And trend did not change in July and August; a true lack of rain. My tomato plants are tall and beautiful; my garden  looks more like a tomato forest. Please note the picture below.

But I have to say, overall I am really pleased with my garden this season. I have most everything I would use out there right now. I definitely still have some learning do in the process. Next years, I will have some major changes.

Oh, the salsa has been made, I need to make some more. Anticipation of the salsa, is the highlight for my daughter. I will say 'hey look at the little tomatoes' and she looks at me and says: 'Mmmm, salsa'. And that is really the only thing that she wants from the garden. I hopefully will be making more of salsa and  then some marinara.

I just got some dill, I am so ready for some dill dip with roasted pepper and some Hawaiian bread. I am getting hungry just thinking about it.

Ready to go: in May

The variety stripped paste

One Lazy Dog

Saturday, September 3, 2011

Stuffed Peppers

I really like this recipe. It is easy, healthy and yummy! I have fallen in love with red peppers; they are awesome: sweet, flavorful, and packed with great nutrients. This recipe is Atkins friendly, too! You can add rice to the stuffing; or not if is totally up to you. 

·         3- 4 red bell peppers, any color
·         1 tsp of salt
2 t  2 tbsp of the oi
·         Fresh ground pepper
·         1 cup diced Onion
·         ½ cup of diced banana pepper
·         1-2 cloves of diced garlic
·         1 lb of ground turkey
·         1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
·         1/2 tsp of Worcestershire Sauce

To begin, bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged. Once the peppers are slightly softened, about 5 minutes in the boiling water. Then drain, set peppers aside to cool.
Preheat oven to 350 degrees F. Heat 2 tbsp of the oil in a large skillet over medium heat. Add onions, banana pepper and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a few more minutes. Remove skillet from heat. In a large mixing bowl add meat, tomatoes, and oregano, salt and pepper; then  add the onion, peppers and garlic. Mix well. 
Arrange the cut side of the peppers in a baking dish, then stuff peppers with filling.  Place in oven and bake for 40-50 minutes or til the internal temperature of the stuffed peppers is 150-160°F.