MY MOTHER'S KITCHEN (in my kitchen) - STUFFED PEPPERS WITH EGGPLANT

My mother has been visiting for the last two weeks, so there has been a flurry of activity in the kitchen.  The farmer's market is overflowing with seasonal vegetables we don't see around these parts most of the year, so I've been very excited to bring home treats to make all my summertime favorites with.  Luckily mom is here to help with all the work.  

Her willing hands were also very useful when I had the hugest urge to go wild blueberry picking last week.  A couple of years ago there was a big forest fire alongside the highway not too far away from where we live.  I was sad to see all the trees burn away, but a part of me was looking forward to the idea of prime blueberry growing conditions that are subsequently created as a result of a big burn.  So there we were, out early in the morning, me with my big baby belly, and mom with her allergy congestion.  We weren't there for very long, just enough to pick blueberries to make two lovely pies.  That same day we made sweet and sour pickles, and Spanakopita.  We were tired by the end of the day, but well fed.  

To take a break from all the cooking, we've been busy sewing baby stuff.  And going to the beach to cool off during this heat wave we've been having.  When we get tired of that, we haul ourselves back into the kitchen to make other delicious treats like homemade pasta, which my son helped us make, and stuffed peppers.  Wow, I'm getting tired just writing about it all.  By the way, sorry I haven't posted in a while, but I find myself low on patience and energy during this pregnancy.  Thankfully, mom took these pictures of supper tonight, and so here I am sharing it with you.

STUFFED PEPPERS with EGGPLANT

1 medium organic eggplant, sliced in half and hollowed out, reserve the meat and chop

6 organic peppers, any colour, tops cut off and hollowed out

2 cups partially cooked organic brown rice

1/4 cup e.v olive oil

1/2-3/4 pound organic or pasture raised ground beef

1 can organic whole tomatoes, crushed by hand

1 organic onion, diced

1 organic leek, thinly sliced

2 large cloves organic garlic, chopped

1/4 cup Bulgarian feta, crumbled (I bought this type because it comes in bulk from a metal can instead of a plastic pail!  woo hoo)

1/4 cup organic parsley, chopped

1/4 cup organic mint, chopped

sea salt and pepper to taste

1/8 cup grated romano or parmesan 

1/4 cup organic breadcrumbs

2-4 organic potatoes, cut into large wedges (to hold all the peppers upright in the pan)

Method:  In a large saute pan, cook onion, reserved eggplant, and ground beef over medium heat with half the olive oil until onion is soft and beef is browned slightly.  Stir in the tomatoes and let simmer for a couple of minutes.  Remove from heat, add cooked rice, feta, herbs and seasonings.

     Preheat oven to 350*.  Fill peppers and eggplant.  Cover the peppers with their lids.  Brush olive oil over the peppers and any of the exposed eggplant.  Combine the romano and bread crumbs together in a bowl and then sprinkle on top of the peppers and eggplant.  Place the peppers and eggplants in a baking dish, and use the potatoes to keep the peppers upright in the pan, wedging them between the vegetables.  Bake in the oven for about 1 1/2 hours or until nicely browned and cooked through.  If peppers brown too quickly, cover with parchment paper.

Faegan insisted on being the official pasta machine cranker.  He had a lot of fun helping, but eventually he decided he'd rather cut the pasta into little bits which inspired us to make a quick lunch of leftover pasta bits boiled in water and then smothered in salty butter and freshly grated romano cheese.

The grand finale was this delicious lasagna made from the fresh pasta noodles, grilled eggplant and zucchini.

 

One of the blueberry pies.

The lovely leeks we used in the pita.  I was glad to find a use for all the chard and dandelions in the garden too.

And the delicious sandwich pickles.

I promise I will get to posting all these recipes eventually.  Just as soon as beach days are gone.........

Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic

Things are Only Getting Better!

Contrary to what the media portrays to us about the state of the world, there are good things happening too!  The ever increasing availability of organic foods for one is quite an amazing thing.  I remember when I first got into the health food scene, organics were only available in little health food stores, and the variety was slim.  Fresh organic veggies were hard to come by, and they weren't always that fresh.  Now, you can buy Organic Shrimp at a major supermarket chain.  How exciting is that!  President's Choice Organics now stocks organic shrimp in the freezer section.  So I had to buy them and cook them up for supper.

SESAME SHRIMP on Brown Rice with Sauteed Swiss Chard and Peanut Sauce

The Peanut Sauce can also be made with Almond Butter if you prefer.

1 bag PC Organics Shrimp, peeled

2 cups organic short grain brown rice

1/4 cup organic sesame seeds

1 Tbsp organic tamari

1 Tbsp organic brown rice vinegar

2-3 Tbsp organic sesame oil

1 bunch organic swiss chard

Peanut Sauce

4 1/2 Tbsp organic peanut butter

3 Tbsp organic tamari

3 Tbsp organic brown rice vinegar

2 Tbsp local honey

2 tsp finely grated fresh ginger

Method:  Rinse rice in a sieve and place in a pressure cooker with 3 cups water and a pinch of salt, bring to a boil and then reduce heat and cook for 50 minutes on low heat.

Combine the peanut butter, tamari, vinegar and ginger in a blender to make the peanut sauce. Set aside.

In a bowl, mix the tamari and vinegar, toss the shrimp in and then remove with a slotted spoon. Dredge the shrimp in sesame seeds and set aside.  

Heat a large skillet over medium high heat.  Add some oil to the pan and saute swiss chard in the leftover tamari vinegar blend until wilted and soft.  Remove the swiss chard from pan and reserve, covered to stay warm.  Reheat the pan and add more oil.  Cook the shrimp for about 2 minutes, or until they are opaque and cooked.

To serve, pile a mound of rice onto a plate, followed by the swiss chard, the shrimp and a drizzle of sauce.

ASIAN COLESLAW with Sea Vegetables 

2 cups coleslaw, shredded

1 carrot, thinly sliced or shredded

1/2 green pepper, chopped

1 big strip of wakame, soaked in cool water for 2 minutes (not too long or it gets slimy)

1 handful of local nori, rinsed in cool water, shells removed and chopped

1 handful of arame, soaked in a bowl of water

1 Tbsp brown rice vinegar

2 tsp toasted sesame oil

1 tsp grated fresh ginger

small drizzle of local honey

1/2 Tbsp organic sesame oil

sea salt and pepper

Combine and sprinkle with sesame seeds.