Quinoa Stuffed Bell Peppers with Goat Cheese

Although we don't eat a tremendous amount of meat, we do find that at least three to four meals a week will have meat as a main ingredient. During the lenten season, we cut back tremendously on our meat intake as a way to abstain from indulgences and simplify our lives (and our diets). Throughout the year, we make a conscious effort to eat at least one entirely vegetarian meal a week, and we always celebrate Meatless Mondays. As a result, I've spent the last few months researching and pinning more meals with vegetables and grains at the center and meat to the side, if not absent entirely. This meal promised big in the nutritional arena - a healthful blend of colors and more than sufficient protein in the quinoa. 

My kids are major quinoa fans, usually asking for quinoa bowls on Meatless Mondays. This seemed to follow their tastes, so I decided to give it a try. It did not fail me. Both kids ate plenty and there are still five halves remaining for lunch leftovers. A worthy, inexpensive, and healthy weekday dinner. 

You need:

4  large or six medium red bell peppers (any color will do, or a mix)
1 cup quinoa
1 pint cherry tomatoes, quartered
1 pound fresh asparagus, tough ends trimmed and cut into 1/4 inch pieces
1 5-ounce log goat cheese
1 garlic clove, minced
zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Slice bell peppers in half, remove stem, seeds and membranes. Place pepper halves, cut side down, onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast peppers for 15-20 minutes until just starting to char and soften. Remove from oven, flip pepper halves over and set aside. Meanwhile, place quinoa in a dry saucepan over medium heat. Toast quinoa, stirring or shaking pan often, about 8-10 minutes or until just turning a light brown. Add 2 cups water, bring to a boil, then cover and reduce to a simmer. Cook quinoa for 10-15 minutes or until all water is absorbed. Fluff with a fork. Mix together garlic, lemon zest and juice, olive oil and black pepper, whisk until combined. Place quinoa, cherry tomatoes and asparagus in a medium-sized bowl. Add dressing and mix thoroughly. Season with salt and pepper. Fill pepper halves with quinoa mixture. Divide goat cheese into 8 portions and crumble over the top. Place stuffed peppers back in oven for 5 minutes until asparagus is crisp-tender and tomatoes and goat cheese are softened. Can serve immediately or at room temperature.

Adventures in Baking #4: Irish Soda Bread

Each year, we celebrate St. Patrick's Day with our dearest friends. Jim and Denise make the most delicious corned beef and cabbage you could ever savor, and Mike and I are responsible for three things: dessert, beer, and Irish soda bread. For  years, we've ordered the soda bread from one of Mike's co-workers, but she has decided to stop baking and selling. What a perfect opportunity to add Irish soda bread to my Adventures in Baking series.

This was absurdly easy to make. Unlike leavened breads, which are amazing but time consuming, this bread was assembled and baked in the same morning. It was dense, moist, and beautiful. Don't wait until next March to try it.

You need:

•  1 and 3/4 cups buttermilk
• 1 large egg
• 4 and 1/4 cups flour
• 3 tbsp granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 4 and 1/2 tbsp unsalted butter, cold and cubed
• 1 cup raisins (I used half golden, half Thompson)
• 
  
• Preheat oven to 425°F. Lightly grease a 8-10 inch oven safe skillet or dutch oven with butter or nonstick spray. A baking sheet will also do, though the bread may spread out a bit more. Whisk the buttermilk and egg together in a small bowl. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender, two forks/knives, or your fingers. Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball as best you can. Turn dough out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough will be sticky, but if it is absolutely too sticky add a little more flour as needed. Do not over knead. Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an X on the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top about halfway through bake time. Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature. It's best with a really great Irish butter or my own marmalade.