This meat mixture could also be used to stuff other vegetables - like hollowed out zucchini (thanks Patty!) if you don't do bell peppers.
Stuffed Bell Peppers - makes 4
1 pound ground meat (I use chicken or turkey)
1 cup cooked quinoa (I cook it in broth)
1/2 cup shredded cheese (optional)
about a 1/2 cup cut up fresh basil
about a tablespoon dried oregano
1 large shallot - thinly sliced or chopped
2 cloves garlic, grated
4 bell peppers
salt
pepper
olive oil
1. Cut tops off of peppers and clean out. Dice up the tops, minus the stems.
2. Heat olive oil and saute shallots, garlic, and diced peppers until the shallots and garlic are golden.
3. Mix together all ingredients, season with salt and pepper, and stuff the peppers.
4. Bake in a baking dish at 375 degrees for 50 minutes, or until meat is well cooked.
I've been missing carrot cake for some time - these are a great substitute! And you can use carrots instead of the golden beets if you can eat them. The cake part is very tender, so they work best cooked in cupcake liners. I used If You Care paper baking cups.
Golden Beet Cupcakes
Makes about 14 - 18 (depending on whether you add nuts or raisins)
2/3 cup applesauce
2T flax and 6T water, microwaved for 1 minute (or 2 eggs - I haven't tested it with eggs so let me know how it works)
1/2 cup olive or coconut oil
1 1/2 cups organic sugar (or 3/4 cup each of white and brown sugar)
1T homemade vanilla extract
1 1/2 cups rice flour
1/2 cup arrowroot starch
2 tsp. baking soda
1 tsp. cream of tartar + 1/2 tsp. baking soda or (2 tsp. baking powder)
3/4 tsp. ground ginger (if histamines aren't a problem you can use 2 tsp. cinnamon instead)
3 cups peeled and grated golden beets (or carrots)
Preheat oven to 350F degrees.
Beat applesauce, flax mixture, and oil until smooth. Add sugar and vanilla. Mix dry ingredients in a separate bowl and then add to the wet mixture, beating until very smooth. Mix in the beets (and optional nuts/raisins) by hand. Fill cupcake liners 3/4 full and bake for 25 - 30 minutes, until browned and a toothpick inserted comes out clean. Let sit until completely before frosting.
Chevre Frosting
4 cups powdered sugar - I use homeground from sugar crystals
8 oz. chevre (I use Laura Chenel) - may not be low histamine
1 cup Spectrum palm shortening
2T homemade vanilla extract
Beat all ingredients until thoroughly mixed and fluffy. Spread on cupcakes or pipe on with a large cake decorating tip (I used a 2C).
This is not as much work as I always thought Coq Au Vin would be - mostly prep and then you sit back while it cooks! In the photo, I'm serving it with broccoli and lemon roasted golden beets.
Coq Au Vin Blanc
4 servings
1 chicken, about 4 pounds
1 tsp. salt - use about 1/2 this if using an Empire chicken (they're cleaned in salt water)
1/2 tsp. ground white pepper
2 T olive oil
2 shallots, finely chopped
2 cloves garlic, grated
1/2 oz. dried morels, soaked in hot water for 30 minutes and then thinly sliced
1T arrowroot starch
1T red pepper sauce
1 1/2 cups white wine
1 cup chicken broth
4 sprigs fresh thyme or 2 tsp. dried
2 bay leaves
1/4 cup coconut milk
Cooked rice
Quarter the chicken, wash and dry it and season with the salt and pepper. In a large Dutch oven type pan (I use an enameled cast iron one), heat the olive oil and brown the chicken pieces on all sides - remove from the pan to a plate. In the same pan, saute shallots and garlic - you may need a little more oil - until golden. Add the mushroom slices and cook for 5 minutes. Add the arrowroot and red pepper paste and cook, stirring, for a minute. Add in the wine and broth. Add the thyme, bay leaves, and chicken. Bring to a boil, cover the pot, and cook in a 350F degree oven for about 1 1/2 hours or until the chicken is very tender. Remove pot from oven and remove the chicken to a covered dish that will keep it warm.
With the pot on medium-high, add the coconut milk and cook until the sauce has thickened - about 10 to 15 minutes. Return chicken to the pot and heat through. Remove thyme stalks and bay leaves.
Put a chicken serving on top of a serving of rice and spoon sauce over the top.
This freezes real well - freeze the chicken separately from leftover sauce and make fresh rice when you're ready to eat it.
One of my new favorites!
Lemon Roasted Golden Beets
serves 3 - 4
About 1 1/2 pounds golden beets - around 4 larger ones or 8 - 10 small ones
2T olive oil
1/3 cup fresh herbs, chopped - I used oregano, basil, and thyme
grated zest from 1 unwaxed lemon
Salt and white pepper
Juice from 1/2 lemon
Peel beets and slice into wedges. In an oven proof pan, mix beets, oil, herbs, lemon zest, salt and pepper. Roast uncovered in a 425F degree oven for about 1/2 hour, or until beets are tender. Remove from oven and squeeze lemon juice over them. Mix and serve.
