STUFFED PEPPERS ARE COMFORT FOOD

Have you seen the size of green peppers this season?  This hot, humid summer has produced the largest, shiniest peppers we’ve seen for a long time.  And their superabundance this time of year means they are bargain priced.  So what are you waiting for?  This is one of the most people pleasing entrees you can imagine.  Yes, it’s going to take some extra pans and a little more time than usual, so pick an afternoon when you’ve plenty of  time to spend in the kitchen.  And if you know someone who’s having a tough time, you  might make an extra batch and bring them this farm fresh comfort food.

Most recipes don’t itemize the pans and dishes you’ll use, but you will need:

One or two large pans for steaming the peppers.

A smaller sauce pan to cook the rice.

A 10 inch skillet.

An 8X8X2 in. baking dish  

This is going to take up a lot of room in your kitchen, but it’s a labor of love, so clear the counters, and go for it!

STUFFED PEPPERS

6 large green peppers

1 pound lean ground beef

2 tablespoons chopped onion

1 garlic clove, chopped

1 cup cooked rice (see package directions)

1 can (15 oz) tomato sauce

¾ cup grated cheddar cheese

1 teaspoon salt (cut this in half if you watch  your sodium intake)

Cut a slice from the stem end of each pepper. Remove seeds and membrane. Cook peppers in enough boiling water to cover for 5 minutes; drain.

Cook and stir the crumbled ground beef, onion and garlic in skillet until beef is light brown. Stir in rice, salt,  ½  the tomato sauce and grated cheese. Pour remaining sauce over peppers. Cover dish and bake in 350 oven 45 minutes. 

Uncover; bake 15 minutes longer. Sprinkle with remaining cheese.  6 servings: 290 calories per serving.

Enjoy!

COOL AS A CUCUMBER SMOOTHIE

When it comes time for lunch, my husband and I go in different directions.  He prefers a sandwich and chips, while I love a cool smoothie and a few wheat crackers, Usually,  I start with Greek yogurt, then throw in three or four handfuls of  grapes, oranges, bananas, strawberries—whatever was on special at the supermarket.

But every so often, I want something different. Lately, I remembered the marvelous cool soups I’ve ordered in nice restaurants over the years.  Cream of asparagus  and cucumber were two of my favorites.  So, why not combine the veggies for a unique flavor?  First, I snipped the ends from 6 asparagus spears and microwaved them for two minutes. Then, I peeled and cubed about a third or maybe half a cucumber.

The yogurt goes in the blender first, then the chopped asparagus and cucumber, topped with 1/2 teaspoon of dill and 1/4 wedge of a peeled lemon.  Salt can be added to taste, or not, if you’re on a low sodium diet.  A minute or two in the blender, and my delicious cool lunch is ready to serve!  Some people might want to add a little garlic or onion, but I’ll leave that to your discretion (depending on any close encounters you anticipate).

 Here’s my recipe, but it won’t hurt if you use more or less of anything.

Creamy cucumber asparagus smoothie:

1/ 2 cup Greek yogurt

1/3 peeled, chopped cucumber

6 cooked asparagus spears

1/2 teaspoon dried dill

1/4 peeled fresh lemon

Puree ingredients in  blender for a minute or two, pour in a pretty glass, grab a few crackers, and have lunch on the

front porch while you smell the roses.

Easy, low calorie, nutritious, and satisfying. Enjoy! 😊

SHAPE UP WITH SMOOTHIES AT ANY AGE

Have you ever tried a vegetable smoothie, or for that matter, any kind of smoothie?  I used to think of them as a beverage that appealed more to younger people…you know, the kind you see out jogging through the park on a cold Sunday morning,

wearing nothing but a pair of jeggings  and a T shirt,  while  you’re bundled up in a ski  jacket, scarf, and gloves.   A smoothie didn’t seem like a suitable meal for an octogenarian .

But then, I saw  my daughter buy eight boxes of strawberries on sale, which she proceeded to stem, wash, and freeze separately on cookie sheets before bagging.   What in the world was she going to do with all those strawberries?  Put them in her family’s morning smoothies, of course.

After that day,  I decided to concoct my own smoothies using low fat  Greek yogurt for protein and probiotics, and fruits or vegetables for added flavor and nutrients—all swirled together in the blender for a couple of minutes.  At first. I  combined at least three fruits with  the yogurt--- oranges,  pineapple,  grapes, bananas, blueberries—just about any thing  I could find in the refrigerator or freezer.  Then, I got creative and decided to try vegetable smoothies for a change.    The same amount of yogurt, but this time, with a combination of three vegetables like cucumbers, spinach, kale, asparagus or  tomatoes.  Some people make vegetable/fruit combos, with 60 % fruit, 40% vegetable.  There are hundreds of recipes on the net,but you really don’t need one.   Every smoothie tastes different, depending upon what you’ve thrown in the blender.  A smoothie with a couple of crackers makes a  healthy, low calorie meal.  So, the next time your grandchildren stop by, fix them a #smoothie!