Rhode Island Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cooking Club Tuesday ~ the Club is now OPEN! (8/7/12)
Today's theme -----
MEATLESS MANIA
that's right - share those yummy meatless dishes you make, whether they are main courses, side dishes, a fab veggie casserole or soup. We want to hear what you make when you either just don't want meat, don't eat it by choice, or just want a change of pace.
And...... GO!
Wife, mom, attorney, blogger, runner - trying to learn to love all the good things in life!!
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Re: Cooking Club Tuesday ~ the Club is now OPEN! (8/7/12)
These are on my list for the first upcoming cooler day this fall: Spinach Lasagna Rolls
I also just stocked up on chickpeas while on sale to make these: Roasted Chickpeas Snack
"It's not a sprint, it's a marathon." - Alex & Ani bracelet
My blog: Dodging Acorns
Paneer Vindaloo (paneer is an Indian cheese, vindaloo is a curry sauce). Never tried this recipe, I've only eaten this dish at an Indian restaurant. But it was very good!
Black Bean Soup: My mom made this so often when I was young that I got sick of it, and haven't ever gotten an appetite for it back. But it is a great recipe.
And I would eat guacamole as a meal every day if it were allowed. We mash up avocado, mix in diced red onion and fresh jalapeno, squirt with lime juice, and add garlic powder and salt to taste. Mmmmmmm....
Love this main dish: Eggplant Rollatini
This side dish: Acorn Squash and Feta Casserole (or a vegetarian main dish)
And my all time fave soup: Black Bean Soup I serve it with chopped red onion, shredded cheese, sour cream, sliced avocado and chopped cilantro.
I made Quinoa & Turkey Stuffed Peppers tonight, but tweaked the original recipe. Honestly, I couldn't taste the turkey and plan to omit it next time, which would make this recipe completely vegetarian. Posting my tweaked recipe here
Quinoa & Mushroom Stuffed Peppers
Ingredients
1 c quinoa
2 c water (or vegetable stock)
6 bell peppers
1-2 tbsp olive oil
16 oz (2 packages) crimini mushrooms, diced (substitute any combination of mushrooms that you like)
14 oz can of diced tomatoes, drained
6 oz marinara sauce
2 tbsp Catalina dressing
1 large shallot, chopped
4 garlic cloves, chopped
1/4 c Worcestershire Sauce
1/2 c shredded italian cheese (I used mozzarella)
salt
pepper
Directions
Preheat oven to 350 degrees.
Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the mushroom mixture later).
Heat the olive oil over medium high heat in a large sauce pan and saute the garlic. Add chopped onions and peppers. Saute 2-3 minutes.
Add the mushrooms, worcestershire sauce, salt and pepper to the pan. Cook until the mushrooms have softened and released their juices.
Add the tomatoes, marinara sauce, and Catalina. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
Add the cooked quinoa to the meat mixture. Stir thoroughly.
Fill each pepper with the mixture. Cook in preheated oven for 30 minutes. After 25 minutes, top each pepper with cheese. Cook five more minutes (cheese will melt and begin to brown). Serve immediately.
A couple other faves...
Portuguese Favas are a yummy appetizer or side dish... but I've eaten it as my main entree, too!
Pioneer Woman's Pasta with Roasted Red Pepper Sauce is delish. I omitted the pine nuts.
I've used that same roasted red pepper sauce for lasagna roll-ups, when we were concerned that DS might have a tomato allergy. And, it was really tasty!
Crispy Tofu really needs to be made again. It gives the tofu such a great texture and flavor, you don't miss the meat!