I picked this for it’s few and simple ingredients. I wasn’t expecting much, but to my surprise it had a really good flavor. Aya and Ellie loved it. I paired it with a side of fresh garden green beans. For four ingredients, you can’t go wrong.
RECIPES:
I love stuffed peppers. This was one of my favorites my mom cooked growing up, and I now I get to cook it using my own garden grown green peppers. Stuffed peppers, homemade mashed potatoes, and fresh garden green beans. This is one of my comfort foods.
RECIPE:
Stuffed Peppers
about 2 lbs ground beef
1 cup cooked rice
chopped onion (I did half a large onion)
1 beaten egg
garlic
salt and pepper
6 red, yellow, orange, or green peppers
3-4 cans Campbell’s Tomato soup
Mix ingredients together through salt and pepper. Stuff peppers and put in baking dish. The meat left over than can’t fit into the peppers, I roll into meatballs. Pour on tomato soup, cover, and bake at 350 for 1 and a half hours. Eat.
I love pancakes, and I love corn bread. Blend those two together and slap on some smoked salmon with lemon-chive sour cream and that’s exactly what this was.
I wasn’t exactly sure what to expect, but I was pleasantly surprised. The lemon-chive sour cream was awesome on the pancakes. I would definitely make double the sour cream next time. I don’t like dry pancakes.
The pancakes were a little more effort that regular pancakes because you had to puree the corn mixture first, but that was about it. All together we really liked his one.
RECIPES:
My neighbor Joe made us a big batch of this a few years ago with all of our garden vegetables. With many of our vegetables coming in already, I thought this would be a great dish to use them all. I didn’t really have a recipe though, so this was my attempt at recreating it.
All vegetables and herbs used were from my garden except the tomatoes.
1/4 cup olive oil
minced garlic (use as much or as little as you want)
1 1/2 cups diced onions
1 or 2 cubed zucchini
1 large eggplant cubed
4 sliced okra
2 green peppers (or red) chopped
2 cans diced tomatoes
1/2 to 1 cup chicken broth
1 tsp grated lemon peel
2 tsp (or more) fresh thyme
2 tbsp (or more) fresh basil
salt and pepper
Heat oil in a large pot, added onions and garlic. Cook until browned. Add eggplant and thyme, cook for a 5 minutes. Add zucchini, peppers, and okra, cook 5Â minutes. Add diced tomatoes, lemon peel, chicken broth, basil, and salt and pepper. I let it simmer for a few hours. I wanted my ratatouille more stew-like, but if you wanted it dryer, just leave out the chicken broth. (Other recipes call for grilling the vegetables which could be really good too)
Served over rice, this was nice filling meal and a great way to use summer vegetables.
This quiche calls for shredded swiss, which I didn’t have on hand, so I used monterey jack, colby jack, and cheddar. I used frozen instead of fresh spinach, and used turkey bacon instead of regular (as I usually do). Even with the changes, this was really delicious. Ellie hated it though. I used to make her scrambled eggs with spinach and mozzeralla cheese every morning, and she loved it. But not in quiche form.
RECIPES:
