stuffed pepper

Ingredients
bell pepper (s)
Spanish brown rice
pinto beans
corn
textured soy protein
provolone cheese

Preparation
Wash the peppers. Slice into the top of each and remove stem, core, pith, and seeds. Fill your peppers to your desire. Do not over stuff, but feel free to press gently and fill the cavity of the pepper. This will ensure that the pepper will not collapse on itself during the baking process. Set the peppers on a baking sheet, sprayed with non-cook spray or brushed with oil. Make crowns to anchor the peppers using foil. Cover with parchment paper and then tented with a sheet of foil. Bake at 400 degrees for approximately 75 minutes in convection. Do not touch for the first 45 minutes. At the end of your baking time, place your cheese on top and brown under broiler heat. Remove and let stand for about 5 minutes. Serve.

chicago style vegetarian sausage wrap

 Ingredients
multi-grain garlic naan wrap
Field Roast Apple Sage Sausage
  cut in half lengthwise
1 slice Smart Bacon
1 c heirloom peppers
1 jalapeno pepper
1/4 c sliced onion
1 t minced garlic
Italian herbs
salt
pepper
olive oil (for sauteing) about 2 T

1 T margarine or butter
cheese (1 slice Asiago Cheese)
Ranch dressing

Preparation
Saute peppers, onions,garlic, sausage, and bacon in a large skillet on medium high heat until browned. Season to taste. Heat naan wrap. I used the Multi Grain Garlic Naan. Check here for recipe. Place sausage saute onto wrap, including your peppers, onions, and bacon. Add cheese of your desired taste. Place in convection broiler or oven to melt cheese. Add Ranch dressing. Enjoy!

homemade butter pecan ice cream

Ingredients

1 pt. heavy whipping cream
1 14 oz can of sweetened condensed milk
1/2 c pecans
1 T butter
2 t Madagascar Vanilla (dbl strength)
2 small plastic freezer bags (quart size)
2 zip lock quart containers

Preparation
The first thing you need to do is make room for those containers inside your freezer. Tip: For a standard top freezer refrigerator, the back of the freezer near the ice maker rests is the coldest. This step is essential.

Prepare the speed set: Chill/Freeze a stainless steel mixing bowl and whisk attachment (hand or stand mixer). Chill condensed milk in a covered glass or ceramic bowl. After about 1 hour, pour cream into cold mixing bowl. Whisk until stiff peaks form. Add condensed milk and vanilla continue whisking on high speed. This is your base. From here, you make whatever flavors you desire. Cover bowl and place into the refrigerator for up to 1 hour.

While your base is chilling, melt your butter in a small skillet and add your pecans. Toss them under medium low heat. Do not let them burn! No! Remove from heat. Allow them to cool. Place plastic bag into zip lock container. Set aside. Fold pecans into your base. Equally fill both quart containers with plastic bag liners. This should sufficiently fill and allow closure without spillage. Seal containers and freeze from 6-24 hours.

Chill your serving bowl for one half hour minimum before serving. Enjoy!

nutribulletrx fail

I decided to try the NutriBullet Rx. In less than four hours of its residency, I am sorry to say it will be returned for a refund. The screw snapped off at the bolt (blade) and it took me a minute to realize trouble was afoot. I gently transferred the contents of this delicious smoothie into my Beast, also known as the Shred Emulsifier.

After this dilemma I have come to know that the blade must be replaced every six months. I don't think so. I would rather invest in another 150/Shred Emulsifier or simply purchase a Vitamix than order blades, considering my daily usage.

There are also numerous complaints of material at the blade leaking into the smoothie, i.e. black goo and rust...(yuck).

I have tested this product. And it is a fail for the cost. I'm happy despite this inconvenience, simply because at least I know the Shred is one helluva investment and worth its weight and sound. But it is a sad day for NutriBullet Rx. I cannot support this product or offer positive review.

tofu and grits...

Corn Flake Tofu, Asiago Cheese Grits, Red Pepper & Onion Gravy
w/ Collard Greens

banana oat pecan waffles

1/2 c oats

1/2 c oat flour
1 c ap flour...
2 T flax meal
1 T baking powder
1 t baking soda
1/2 t salt
1/2 t vanilla flavor
1/2 banana mashed (1/2 for garnish)
pecan pieces (for garnish)
1 c almond milk
3 T oil

Mix ingredients well. Let stand for 1/2 hour covered. Heat griddle. Batter will be thick. You want this!
(served with fried cauliflower wings)

breakfast sandwich...anytime of the day

Ingredients
1 large egg
spinach
sliced tomato
diced red onion
vegan sausage (from textured soy)
cheese
2 slices gluten free bread

Preparation
Toast or grill one side of two bread slices. Heat vegan sausage. Saute spinach, tomato, and onion. Fry the egg. Assemble your sandwich. Served with an organic Valencia orange and decaf green tea!