Vegetarian Stuffed Bell Peppers

So, part of the reason I have up meat and chocolate for Lent is to help steer my diet so that I was incorporating more fruits and vegetables. This was a huge fail when on Friday, I went out to dinner with my parents and got fried shrimp. (I did get broccoli as my side item…I had that going for me.)

Anyway, I was following the letter of my law, not the spirit of my law.

And then Saturday wasn’t much better. My husband’s parents came over for dinner at their favorite greasy hamburger place across the street from our house. I opted for grilled cheese and fries. I hardly ate any of the fries -and in my defense, the only salads they have are with iceberg lettuce, or tuna and mayo.

So, today, I am determined to change the course of my Lent.
My husband and I started the day with a 45 minute drive to the closest Trader Joes. It is a very small Trader Joes, and I found a few items that I had seen on blogs and wanted to try – namely honey sesame coated almonds – but wasn’t convinced that it was worth the 45 minute drive. There is a Whole Foods that is 50 minutes away that I absolutely love, so next time, I will probably go there.

And now, I am at home, about to embark on about 4-6 hours of school work, but first I got our dinner in the crock pot. I am making a recipe I found for Vegetarian Stuffed Peppers. (Red Peppers were $1 at the grocery store!!! SCORE!!)

Here is the recipe I am using for Vegetarian Stuffed Peppers.

I changed the recipe a bit just because I didn’t have the exact ingredients. I used a combination of sharp and regular cheddar cheese. I used brown rice instead of wild rice. (This is the change I think I am going to regret.) And I poured some red enchilada sauce over the top of them after I got them in the crockpot.

Here are the “before” shots! I will let you know how the “after” shots turn out, as well as if my husband liked them. The last recipe experiment I made he did not care for (and neither did I!). In fact, after we ate dinner he said, “I am going to need a gallon and a half of water to get this taste out of my mouth.”
And this is from a man who has only once before told me he didn’t like what I made, and when he did it was very tactfully done.
So, that gives you an idea of how gross this recipe was.
I can’t even talk about it.
It’s the Voldemort of recipes.
It shall not be named.

Anyway – here are the before pictures.



Sweet Potatoes and Black Beans, part deux

So, I am making these for dinner tonight. Sweet Potato and Black Bean Enchiladas and I can hardly wait! I loved the combination of sweet potatoes and black beans the last time I made them, and have since tried them several different ways.
I am going to show you the pictures that Fannetastic Food posted, and then I will take pictures of mine when I make it tonight.
I’ve been at school for lots of hours this week for an Open House, Science Fair, and just general work, and I am EXHAUSTED – and I still want to make these for dinner tonight if that tells you how excited I am to try them.

Then, after that Beth FS and our friend Amy are coming over to hang out in our pajamas and drink wine and spirits. And then I am sleeping in until forever.

Well, have a good afternoon. Here are the pictures from Fannetastic Food…



Okay…here are mine! And they were delicious. They tasted so fresh. The only changes I made were that I put a little bit more cheese on it and I used whole wheat tortillas instead of spelt. And the only change I will make the next time is more sweet potatoes. The recipe calls for one, and I would probably use two.




An unlikely combination.

I am a huge fan of Morningstar Veggie Burgers, and not just their plain veggie burgers, also their black bean burgers, and their mushroom burgers.  Mr. WA and I love to have the mushroom burgers on an everything sandwich thin with a wedge of Laughing Cow swiss cheese spread, and mushrooms and onions grilled with worceshire sauce and lemon juice.  YUM.

I have been a fan of these burgers for a long time.  My mom and I used to eat the black bean ones a lot when I lived at home.  And I’ve been making them a lot recently, but I had forgotten the combination my mom and I used to make with them, until this week.  We put blue cheese dressing on a the black bean burger with some alfalfa sprouts and thinly sliced onion.

It’s so delicious.  I highly recommend it.

Do you have any unlikely food combinations that turn out to taste good, unexpectedly?

Sweet Potatoes + Black Beans + Goat Cheese

So, I have been reading on quite a few blogs, especially on about the combination of sweet potatoes, goat cheese, and black beans.  So, the other day I made myself a quesadilla with this combination and it was DELICIOUS.  I added a little cumin(sorry, Beth FS), cayenne pepper, and salt and pepper to the sweet potato.

So, this morning, when I was doing one of my favorite weekend morning activities; drinking coffee, reading magazines, cutting coupons and recipes, and watching my DVR, I was delighted to come across a recipe in my SELF magazine.  It was a Roasted Sweet Potato and Black Bean Salad.  I never thought to add it to a salad.   And I love warm ingredients on a bed of greens, because I love my lettuce/greens a little bit wilted. (Weird, I know.)

So, I cut up a sweet potato in cubes and baked it at 375 for 15-20 minutes, coated in cooking spray and sea salt.  In the mean time, I filled a bowl with lettuce, yellow pepper, tomatoes, goat cheese, and black beans.  I was trying to decide what dressing I would put on this.

Now, I know salad dressings are frowned upon by the healthy masses, but they are one thing I just LOVE LOVE LOVE.  I don’t need a lot, but I do need it.  As I was deciding what I wanted to put on here, I remembered a salad dressing that Beth FS had made for this delicious BBQ chicken salad she makes.  The dressing is a mix of one part barbecue sauce to one part ranch dressing.  It is the best taste ever, and a little goes a long way.  An added bonus was that I had just found that they sell Bob Evans Wildfire BBQ sauce in the grocery store, so I had purchased some this week.  So, I whipped up 1 tbsp of each, and I didn’t even use half of that.  I put that on the salad before I added the sweet potatoes.

The end result was so delicious, I ate it before I could take a picture of it.  And it was so satisfying.  I highly recommend this to anybody who likes this combination of flavors.

What are your favorite flavor combinations?


-Beth WA