Let's Do Some Summer Cooking!
Jul 17, 2022
Quinoa Stuffed Red Bell Peppers
2 red bell peppers
1 c. quinoa
½ c. red onion
¼ c. goat cheese
4 cloves garlic
2 t. tarragon1 t. ghee
1 T. slivered almonds
Salt and pepper to taste
Preheat the oven to 350 degrees.
- In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Lower temperature to a simmer, cover and let cook for 20 minutes or until quinoa becomes soft.
- Heat ghee on medium heat in a frying pan. When it melts, add diced onion and garlic. Sauté until the onions soften. Add tarragon, salt and pepper. Remove from heat. Gently fold in quinoa. Then, gently fold in 3 tablespoons of goat cheese.
- Cut the 2 bell peppers in half. Remove stems and seeds. Place on a baking sheet. Fill peppers with quinoa-goat cheese mix. Top the peppers with the remaining goat cheese. Sprinkle slivered almonds on top. Bake for 15 minutes. Remove from oven, sprinkle with a little garnish of tarragon and serve. Joyfulbelly.com
Summer rolls
8 rice paper wrappers for spring rolls
2 shredded carrots
2 c. salad greens
1 avocado, thinly sliced
1 c. bean thread or rice vermicelli noodles
Fresh basil, spring onions, mint, and/or cilantro (optional) nasturtiums and/or violets
Soak rice wrappers in warm water, then place on a flat surface.
Put various amounts of all ingredients in a pile inside the rice wrappers and roll up.
Almond Butter Dipping Sauce
1/3 c. almond butter (or tahini or cashew butter)
1-2 T. tamari or soy sauce
2-4 T. hot water
1 clove garlic, crushed
1/2 inch of ginger minced,
1 tsp dried basil
dash of cayenne (optional)
1 tsp raw honey (optional)
Mix all ingredients together until it creates a nice dipping sauce consistency.
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