Risotto-stuffed peppers

When I was growing up, we had a microwave cookbook with beautiful pictures of (to me) exotic foods like twice-baked potatoes and stuffed peppers. Over the years we made almost every vegetarian recipe in the book.

The cookbook is probably long gone, but the idea of stuffed peppers still makes me giddy. So when I found myself with a glut of peppers (even after roasting!) and some Daiya shredded cheese at the same time I couldn't help myself.

The risotto was made as most risotto is, but with speed-ups along the way because I do have a preschooler underfoot. Mounded into pepper halves (note: cut the peppers in half at the stem along their length and they will stay stable), sprinkled with cheese, and baked, they are heaven. Serve as-is (as we had them) or with polenta.

The recipes are adapted from Vegetarian Cooking for Everyone, where she gives many more details and lots of general tips on making risottos of various flavors.

Risotto

oil and/or butter/earth balance (a mix helps you save on butter while still imparting flavor)
1 onion, minced
1 cup rice (arborio or other white, I used japanese!)
6-7 cups vegetable stock
vegetables (I used fresh corn, cherry tomatoes, and chopped bell peppers)
herbs (I used oregano)
cheese (vegan or otherwise, optional)
salt and pepper to taste

Simmer the stock on one burner (I made a simple stock with the corn cobs and pepper bits). Melt the butter/oil in a skillet, then add onions. Cook until softened, a few minutes. Add the rice and stir to coat. Add 2 cups stock, stir, and simmer, stirring occasionally until absorbed. Continue in 1/2 to 1 cup increments, adding and absorbing until all but 1/2 cup is absorbed, stirring frequently. Add the last 1/2 cup along with veggies, herbs, salt, pepper, and cheese if using. Cook until everything is absorbed and the risotto is pourable but still thick. Serve. For use in peppers, turn off heat and allow to dry out just a bit.

Stuffed Peppers

risotto
sweet peppers (other vegetables may also be stuffed!)
cheese (daiya mozzarella or other vegan or other cheese), shredded

Cut peppers in half lengthwise (cut through stem) and remove seeds. Mound the risotto into the pepper half without packing it in, and sprinkle with cheese. Bake at 375oF for 25 minutes. Eat warm.

Roasted red peppers

I used to think of roasted peppers as one of those expensive delicacies one eats on special occasions and at restaurants, like an olive-and-cheese platter, or fondue. Then I started seeing them in sandwiches, and on pizza, and even on the shelves at Costco.

The ubiquity of roasted peppers doesn't make them any less flavorful, though. Unlike simple sauteed peppers, they have a complex smoked flavor and a texture that is reminiscent of mushrooms, but really nothing like them at all. Roasted red peppers are simply unique, and in this season of colorful abundance, they can grace your pantry.

This recipe requires hands-on work, but it's well worth it - no canning, just preserving at room temperature. This makes two jars, so you can eat one and save the other. Buy up a bunch of peppers while they're in season (ask for a deal at your farmer's market!), and these sweet peppers will last until next summer.
 
See the full recipe with explanations here. This is a very comprehensive recipe that gives you all the caveats and how-tos and troubleshooting. The post is also SO beautifully written you'll want to read it for poetic value alone.

Simplified version of the above recipe:
Wash 8 peppers and pat dry.Coat very lightly with oil.Arrange them in a tray on your broiler and turn on.Turn periodically, until most of the pepper is charred.Place in paper bag, roll closed, for 20-40 minutes.Remove skins, stems, and seeds with hands (no water) into a bowl. Let juices drip into bowl.Dredge each pepper in vinegar (apple cider, red wine, sherry, etc) and place in another bowl.Salt peppers and toss gently. Repeat.Salt pepper juice in other bowl.
Pour a little vinegar to coat bottom of 2 jars.
Pack in peppers - about 4 to each jar.Pour in pepper juices and vinegar to top of peppers.Top with olive oil to 1/4 inch of top. Seal jar and store in the fridge.

The best part? The aroma on your hands afterward!

Lentil powder (paruppu podi)

Recently, I made a very simple version of a traditional south Indian dish: paruppu podi, which translates as lentil powder.

Lentils, or dal, if you don't know, are packed sources of protein for people who don't otherwise get it from animal sources. Along with rice, most of them provide nourishment and all the amino acids you require. They taste great, too!

This simple powder can be mixed with rice with a drizzling of a seed oil like sesame or flax (or ghee), or on its own with a dash of those oils and used as a dipping sauce for dosas, idlis, or crudites (Little One loves it with slices of raw bell pepper).

The version below is the kids' version - nearly no spiciness other than the black pepper. For a more adult recipe, add red chilies to your toasting. I've also omitted chana dal (chickpea lentils) because Little One is allergic, but you can use any combination of various lentils you like. Here is the traditional recipe.

Lentil Powder

3/4 cup lentils, any combination (eg urad, toor, moong, masoor, chana, dried split peas, etc)
1 tsp black pepper
1 tsp salt, or to taste
(dried red chillies or chili flakes, optional)

In a wok or pan, toast lentils without oil until fragrant. Toast each type of lentil separately and set aside. Toast black pepper. Toast chilies if using. Blend together lentils, black pepper, chilies (if using), and salt in a grinder or blender (make sure blender is completely dry) until it forms a fine powder. Taste for salt, and add more as needed, blending again to mix. Store in an airtight jar at room temperature. A few grains of rice at the bottom of the jar will keep it from clumping.

This powder will keep for months at least, but at our house, we've never had to!

Black-eyed-bean hummus

Little One is allergic to chickpeas, among other things. So he's had hummus about twice in his life. After seeing his envy as Image some pretzel chips with hummus, it was only fair I made some he could eat.

This recipe uses stuff I already have around. I used fresh sesame seeds - just powdered/pulsed them with olive oil first, then added the soaked/steamed black-eyed peas, along with two cloves chopped garlic, a splash of olive oil, lime juice (oh yeah, lemon juice also triggers allergies), and salt. Very fragrant, satisfying hummus.

Original recipe here: http://mideastfood.about.com/od/hummusrecipes/r/Black-Eyed-Pea-Hummus.htm

Deepavali!

Deepavali, or Diwali, or Divali - however you say it, it's arguably the best Indian festival. New clothes, fireworks, lamps, colorful rangoli designs, family and friends - it combines some of the most enjoyable aspects of any holiday.

And the food.... Sweets galore! Boxes of homemade goodies. Salty snacks. Food fit for wedding, or even a king.

I was inspired - what a great opportunity to use some of my CSA produce, and make some delectable somethings. Just don't get carried away...

Too late. Here's the menu (leftovers anyone?). I marked the ones I made vegan with V.

Divali marundhu - literally "Divali medicine" this black paste is a concoction of herbs, ghee/vegan-butter and jaggery (super-raw sugar) said to counteract the ill-effects of the rest of the day's overindulgence! V

Rice - a staple. Plain brown, white, and some mixed in with yogurt and seasoning.

Appalam - also known as paapad, a crispy chip-like thing made of lentils or rice flour. V

Sambar - a liquid curry with dal, tamarind, and spices. I added red daikon cubes from the box. V

Rasam - another liquid curry served over rice, made with tamarind, tomatoes, spices, and dal. I added some pineapple guava pulp from a neighbor's tree. V

Kootu - a liquid vegetable with dal. This was moving dal and Indian mustard greens from the farmer's market. V

Cabbage - another CSA find, this was lightly sautéed with a few FM grapes. V

Potatoes - FM yellow, red, new, sweet, all mixed and oven-roasted with turmeric and salt and pepper. V

Thohaiyal - a paste made with mixed dals, tamarind, coconut, and in this case Indian store ridge gourd (peel and all), made as a chutney or to mix in rice. V

Pachadi - usually made with mangos, this chutney-like dish combines sweet, salty, sour, and spicy. No mangos, but tart apples from the box did nicely. V

Vadai - puffy little savory donuts made with lentil flour, deep fried. Yum.

Payasam - a liquid sweet of milk, sucanat, cardamom, and semiya (rice vermicelli). I used sucanat or jaggery for all my sweets this Divali.

Halva - a rich, sticky sweet made with flour, oil, sucanat, raisins, nuts. This one included a friend's soft Hachiya persimmons. V

Burfi - crisp squares of pure decadence, this is the fudge of India. These were sucanat and frozen sweetened coconut. V

Peda - another treat, these are made with milk, boiled down to thickness, with ghee and sucanat. I added the box's kobucha squash.

Add a little spicy pickle and the menu's complete!
Happy Deepavali to all!

Deepavali

Deepavali, or Diwali, or Divali - however you say it, it's arguably the best Indian festival. New clothes, fireworks, lamps, colorful rangoli designs, family and friends - it combines some of the most enjoyable aspects of any holiday.

And the food.... Sweets galore! Boxes of homemade goodies. Salty snacks. Food fit for wedding, or even a king.

I was inspired - what a great opportunity to use some of my CSA produce, and make some delectable somethings. Just don't get carried away...

Too late. Here's the menu (leftovers anyone?)

Divali marundhu - literally "Divali medicine" this black paste is a concoction of herbs, ghee/vegan-butter and jaggery (super-raw sugar) said to counteract the ill-effects of the rest of the day's overindulgence!

Rice - a staple. Plain brown, white, and some mixed in with yogurt and seasoning.

Appalam - also known as paapad, a crispy chip-like thing made of lentils or rice flour.

Sambar - a liquid curry with dal, tamarind, and spices. I added red daikon cubes from the box.

Rasam - another liquid curry served over rice, made with tamarind, tomatoes, spices, and dal. I added some pineapple guava pulp from a neighbor's tree.

Kootu - a liquid vegetable with dal. This was moving dal and Indian mustard greens from the farmer's market.

Cabbage - another CSA find, this was lightly sautéed with a few FM grapes.

Potatoes - FM yellow, red, new, sweet, all mixed and oven-roasted with turmeric and salt and pepper.

Thohaiyal - a paste made with mixed dals, tamarind, coconut, and in this case Indian store ridge gourd (peel and all), made as a chutney or to mix in rice.

Under 35 Project

Shambala Publications, long known for its detailed articles on all things related to Buddhism, meditation, and more has started publishing articles by young authors, what they call the Under 35 Project (though it's not quite so limited). Young people contemplate as well, and their views are recorded in a series of delightful articles with a wide range.

If you're a young person starting or well on your way in meditation, please make a contribution.

You can read mine here: http://www.under35project.com/submissions/barely-under-35/

4-year checkup

A visit to the doctor:

Eye test - hearts, moons, rectangles, stars, hands - 20/30 (normal for this age)
Clothes off
First blood pressure cuff: 100/64
Weight: 39.2 lbs
Height: 44 inches (3' 8" - BMI ~50%, Doctor Nader says "it's better to be lower")
Hearing with headphones and beeps: "good listener!"
Standing and jumping on alternate legs - "strong legs"
2 shots :'( followed by the treasure box :)