Our over-stuffed veggie Baked Stuffed Peppers are a super change-of-pace easy side dish. Colorful red and green bell peppers serve as tasty edible bowls for a stuffing that teams with any main dish.
— Read on www.mrfood.com/Vegetables/Baked-Stuffed-Peppers
Zero points for presentation, but up there on taste at least!
I made this for a dinner yesterday even though we’re trying to be good because it was Monday, and we had a few wake ups from a coughing Imogen the night before, and it was raining. This is the perfect comfort food for when you’re cold and tired in my opinion!
Ingredients: (there’s a lot of leeway with this so it really can depend on your preference)
Bag of quorn mince
2 medium sized carrots, washed and chopped
4 good sized mushrooms washed and chopped
Frozen chopped onions approx 250g
2 vegetable oxo cubes
Cornflour to thicken
Package of shortcrust pastry
Add the onions, carrot and mince to a pan and simmer until the carrots are softened
Add the oxo and water to just covering the ingredients
I know I know, I’m so late to using spaghetti squash as angel hair pasta substitute bandwagon. My eldest daughter has been telling me for years “Mom, you have to try spaghetti squash instead of pasta, it’s so good! It’s part of the Whole30 plan.” But honestly I just couldn’t do it! I would tell her “I only have pasta maybe twice a month, and when I crave pasta I want pasta!Not a veggie substitute.” As you can see I’ve known about spaghetti squash for a long time, but just couldn’t bring myself to make it as a pasta substitute. So yeah, I was a holdout.
How to spice up any vegie filled tortellini or ravioli you buy from the supermarkets. This sauce take you less than 15 minutes.
Sundried Tomato & Mozarella Tortellini (Or any other filled vegetarian pasta)
1 cup button mushrooms – sliced
4 tablespoons olive butter (or normal butter)
Pinch of salt
3 teaspoons olive oil
1 table spoon of balsamic vinegar
1 teaspoon oregano
1 teaspoon rosemary
Fresh basil leaves (optional)
Roast the cherry tomatoes first so they cook while you make the sauce 1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce
Pasta – cook as per the instructions on the packet
On a medium to high flame, melt the butter fully and let it start to bubble and…
This was a perfect dish to switch up my regular dinner routine. Heres the good news: the most challenging thing about this recipe was cutting the butternut squash in equal halves!
Squash: 1 medium sized butternut squash 1 tbsp olive oil 1/2 tsp of salt, pepper, garlic power, and paprika
Stuffing: 4 cups of kale (roughly – really used about 4 large stems of green kale) 1/2 cup of chopped chorizo (omit if VG) 1 tbsp olive oil 1/4 cup of veg broth 1 chopped garlic glove 1/2 shallot salt + pepper fruit and nuts (I used apples, walnuts)
Steps: 1. Preheat oven to 400. 2. Oil both butternut squash, sprinkle with seasonings. Place cut side faced down and bake for 15 mins. Flip and cook for 45-60min until tender 3. Heat oil in medium heat pan. Cook chorizo until crispy. Add shallot and garlic. Cook…
Good Morning Foodies! I hope you all are having an amazing week and getting all prepared for the upcoming holidays! Today I wanted to share a recipe with you that I am so excited about! Honestly, this might be one of the best meals I have ever made and it was a huge hit with my boyfriend.
I little background story first: I have never been that great of a baker but over the past year or so I have really been trying to sharpen my baking skills. So far, I have made some pretty great things that I am proud of. The other day, I decided to make a pot pie. I didn’t want to use biscuits or a pre-made crust, so I decided to try for a homemade pie crust instead. Also, I decided to try my luck at making this inside of the pot pie, right off…