About Me

My photo

Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, October 28, 2011

Scraps and Snippets ~ Apple Soup and Pepper Yum....

Bizarrely good soup.

Xta emailed me a recipe that she thought sounded like me but pretty much said sounded overall nasty. Ha. Ha. Well, I now know how she feels about me!

Kidding. Of course Xta loves me.

I liked the recipe. But it needed major tweaking. So here is my version.

Harvest Candied/Curried Apple Stew

1 TBSP Coconut Oil
1 Large small dice onion
1 Clove (Large or two medium) minced garlic
4 Large or 5 medium stalks of celery, small dice
2 Apples small dice
4 Cups vegetable juice
2 Cups apple cider or juice
1 TBSP curry powder
1 tsp cinnamon
Sea Salt and pepper to taste.

Melt Coconut oil, saute celery, garlic, onion. When tender and caramelized add the vegetable broth, the apple juice, the apples, curry powder and cinnamon. Simmer for about an hour. Taste and add salt and pepper as needed.

Not too sweet, not too spicy. Refreshing in an oddly delicious way. And easy. Win. Win. Win.

I also made stuffed peppers out of some leftover tidbits. I had about a 1/4 cup of Daiya cheese. Some peppers fresh from the farm, and a mish mash hash of leftover Seitan, garlic, onion and potatoes.

Stuffed Green Peppers

1/2 onion small dice
1 clove garlic minced
2 to 3 baked potatoes small dice
1 cup seitan diced into cubes
2 TBSP Earth Balance
1 cup of cooked lentils
1 cup of brown or black or red rice
6-8 Bell Peppers, cut in half and seeds removed

Melt Earth Balance, toss in the garlic and onions and saute until translucent. Toss in potatoes and brown until some of the potatoes get crispy, finally toss in seitan. Add lentils and rice. Scoop mixture evenly into the pepper halves. Sprinkle Daiya cheese. Bake until pepper is tender, (about 35-40 minutes in a 350 oven).