Posted on March 30, 2009 by Ava
(Adapted from Feb 2009 Vegetarian Times) Serves 4.
1 Tbs olive oil
1 small onion, chopped
1/2 Tbsp ground cumin
1 clove minced garlic
5 oz frozen chopped spinach, thawed and squeezed dry
1 15oz can diced tomatoes, drained, liquid reserved
7 oz canned black beans, rinsed and drained
1/3 + cup quinoa, rinsed
2 medium carrots, grate
1 c vegetable broth
3/4 c pepper jack cheese, grated, divided
2 large red bell peppers, halved lengthwise, ribs and seeds removed
Saute onion in EVOO until soft. Add cumin and garlic, saute about 1 min. Stir in spinach and drained tomatoes. Cook about 5 minutes or until all the liquid has cooked off. Stir in black beans, quinoa, carrots and vegetable broth.
Pepper Stuffing.... Veggies and Quinoa
Cover, bring to a boil. Reduce heat to medium-low, simmer 20 minutes or until quinoa is tender. Meanwhile, preheat oven to 350. Pour reserved liquid from tomatoes into bottom of baking dish. When quinoa mixture is done, stir in 1/2 c cheese. Fill each pepper half with a quarter of the quinoa mixture and place in baking dish.
Going Into the Oven
Cover with foil and bake for 1 hour. Uncover, sprinkle each pepper with remaining cheese and bake 15 minutes more, until tops are browned. Let stand 5 minutes, drizzle each with pan juices before serving.
Time to Eat!
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Posted on March 23, 2009 by Ava
1 Tbsp Dry Active Yeast
1 c warm water, 110 – 115 F
1 1/2 c whole wheat flour
1 1/2 c white flour
2 tsp sugar
1/2 tsp kosher salt
2 Tbsp Canola or Olive Oil
Dissolve yeast in warm water. Allow mixture to rest for 5 minutes. Stir in (all but a 1/2 c of the) flour, sugar, salt and oil. Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes. Dough will be smooth and elastic.
Coat dough with oil, put in a bowl, cover bowl with plastic wrap and a hot, wet towel. Allow dough to rise about 15 minutes.
Preheat oven to 425F. Grease a 13″ inch pizza pan with a little oil (or dust a pizza stone with corn meal) stretch dough to fit pan. Top as desired, bake 12 – 15 minutes, until cheese is melted and crust is browned.
*Use any proportion of whole wheat and white flour, totaling 3 cups. Be warned though that anything more than 1 1/2 c of whole wheat flour and the dough turns too tough. The more white flour (and therefore less ww flour) the softer the dough will be.
Cheese Pizza for the Girls
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