It feels like forever since I’ve written. Though you know what? It probably has been forever!
I’ve just been preoccupied with other things like rating restaurants and such. Which is good, I mean it means I am still writing, however it just means I am not writing and working on my own pride and joy. I’ve been going to restaurants like crazy! All because the new man in my life feels the need to satisfy my belly with good food. Thank heavens that he too is a food enthusiast and finds joy when eating food. Best of all he has a sweet tooth and seems to like the idea of getting fat due to my baked goods! Love it!
Anyway it is my favourite month of the year! The month of Halloween!
Actually I spoke to a woman in line at Starbucks earlier in the month and she said that her five year old daughter said that it was the month of Halloween. She thought it was cute that her daughter said such a thing but I am pretty sure she thought I was a weirdo for thinking the same thing! Oh well! October rocks!
Now because of this special month I have done all sorts of wonderful things like paint my nails to certain Halloween themes as well as making some Halloween themed suppers!
Tonight was one of those nights!
I made jack-o-lanterns out of bell peppers!
I’ve actually been meaning to buy two pumpkins. One for the beau to do as its been a very long time since having made a jack-o-lantern and the other for myself as I do them annually. Only hard thing about it is carrying them from the grocery store all the way home! Having a car would have made things that much better. Oh well, guess we will be getting our exercise for the day if we buy some pumpkins!
So I ended up making stuffed peppers which I used to strongly dislike when growing up. I remember mom having made rice outside the pepper for my sister and I. Well now I make them inside the pepper!
- 1 ½ cups (285g) 7 grain rice
- 3 cups (750ml) low sodium vegetable broth
- 2 cups (150g) mushrooms, chopped
- 1 cup (150g) red onion, chopped
- 2 cloves garlic, minced
- 1 ½ (340ml) cups tomato sauce
- 1 teaspoon herbs de provence
- ½ teaspoon garlic powder
- ½ teaspoon paprika powder
- ½ teaspoon cumin
- 1 can kidney beans (275g) rinsed and drained
- 1 can corn kernels (115g), rinsed and drained
- 1 cup (225ml) tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 ½ teaspoon herbes de provence
- 3 orange bell peppers, deseeded
In a medium pot on high heat, combine rice and broth and cook until rice has absorbed broth and is fully cooked.
In a medium pan, sauté onions and garlic until fragrant. Add mushrooms and sauté until soft. Add all seasoning and mix until combined. Combine rice with vegetables and pour in tomato sauce, beans, and corn. Mix well and set aside.
If you do not have a deep casserole dish or a glass dish wash out your medium pot for the rice and prepare for your bell peppers.
Preheat oven to 350ᵒF or 180ᵒC.
In the casserole dish, pour tomato sauce and combine with garlic powder, cayenne powder, and herbes de provence. Mix well. Grab your bell peppers and cut out little jack-o-lantern faces with a small paring knife.
Fill each of the peppers with the rice dish and place in the tomato sauce. Cover casserole dish with tin foil and place in oven to cook for approximately fifty-five minutes.
Once peppers are cooked, remove tin foil and place the pepper lids on top of the stuffed peppers and on broil for five to ten minutes.
Enjoy once browned.
Best of all I had so much leftover rice that I decided to make a burrito! Perfect for breakfast!
I love being able to utilize the right leftovers for another type of meal!
When I make burritos (or just breakfast wraps) I make a scrambled egg but before scrambling it in the pan, I just let it cook on a the flat surface until it’s a pancake. I then place that flat scrambled egg-like pancake onto a wrap, add some sliced marble cheese (as I can’t just have plain cheddar), and top that with the leftover rice.
I do the same tortilla wrap and egg thing with normal breakfast wraps, though I add some sort of leafy green, feta cheese, and sriracha sauce. Also all my scrambled egg pancakes are made without milk and with za’atar. Za’atar is an Arabic spice that I was introduced to by my older sister. She married a Leb and due to his family knows so much about Lebanese and Arabic cuisine! Not that I mind! Love it.
My using of the rice is like Bubble and Squeak but better! Well maybe not as I do not refry everything together, but I do reuse it one way or another!
See! Even this guy agrees! Look at his cute smile!
If any of you give this puppy a go, I hope you enjoy it as much as I do!