#Yumlicious!, Clean Eating, Farmer's Market, Food, Garden, Inspiration, Nutrition, Recipe, WeekEnd Luv

‘Top Chef’ … for a moment

Hello Luv-lies,

Hope that your weekend was a relaxing one.

I spent most of the weekend lazy-ing around scouring through my many stockpiled magazines.   The mags run the gamut – fashion, interior design, business, science, catalogs (loads of catalogs) and, of course, food! (even more loads of these)!  Now, over the year (or three), I’ve taken to tearing out pictures of the most enticing recipes with inflated intentions to ‘some day [I’m going to] make this’.  My cyber recipe box consists of Pins and/or saves to the recipe section of my Evernote folder.

Just wanted to make this  quick Monday post.

When I  posted all of this deliciousness on Facebook, I got a good deal of requests to post the recipe.

Quinoa Stuffed Red Pepper

 

After an early morning run to the market where picked up all of this summer seasonal goodness, I recall one of those stowed-away recipes.  Didn’t use all of the goodies from the market run, just most.

Great 'Get' at the Market

* Those are oysters mushrooms in the lower left corner … got that question a lot too:/

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By the end of my ‘Top Chef’ cooking moment, I had this savory and flavorful little ditty:

Turkey and Quinoa Stuffed Pepper with Roasted Tomatillo Avocado Sauce

 PEPPER

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This pic is of the finished Stuffed Pepper as it appeared in the recipe {along with the some of the individual ingredients}

Turkey & Quinoa Stuffed Pepper

And now for the Recipe…

 Don’t like or have Quinoa on hand?

You can use any kind of grains or rice.  This dish will love it!  Trust me.

 

While all of that is simmering, you can turn you’re attention to the making the ‘dish topper’ — The Roasted Tomatillo Avocado Sauce

So How’d  You Do?

Isn’t it Yumlicious?!

I’ll definitely be making this again.  Will you?

… do tell?

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#Yumlicious!, Farmer's Market, Food, Garden, Mindful Eating, Nutrition

Making your Produce Safe… Tips

Happy Thursday, Luv-lies,

I think that we’ve seen the end of below 32 degree days ( and even colder nights) for a few months.  Yeeeeeah!!!  *Clapping hands*

As a matter of fact, over the last few weeks, I’ve seen the early signs of Spring…. tulips, daffodils, and the re-opening of Farmer’s Markets.  I can hardly stand the wait to get my hands on the fresh fruits & veggies from my local Farmer’s Market.  I’m looking forward to taking it all in…. the hustle of other eager market goers, the crisp new air of a changing season, supporting the local farming community, meeting up with neighbors, and of course, ALL of the fresh sights & smells and of this seasons wonderful produce.

It’s all quite cathartic… I think….

 

fruitatpikesmarket1

All of this goodness has a much more serious side.   These jewels of the earth, if not handled properly, carry some risks.

So here are a few tips that will help to keep you healthy while you enjoy nature’s yumlicious  goodies !

Enjoy!!!

Five general produce safety rules

  1. Start with a clean kitchen, including cutting surfaces, colander, knives and sink.
  2. Wash your hands well before, during & between handling produce.
  3. Rinse produce under cold running tap water. In some cases, you’ll want to use a brush for extra cleaning (i.e. potatoes, mushrooms, yams, etc).
  4. Blot dry with a paper towel or clean cloth to further reduce any ‘bugs’ that may be left after the first rinse.
  5. Wash fruits and vegetables right before you plan to eat them. Washing and then storing them can promote mold and bacterial growth…. and who needs that?!

 

Nine more produce safety tips

  • Scrub firmer produce like potatoes, carrots, and cucumbers with a vegetable brush under running water to get at pathogens that may be in grooves or sticking to any waxy coating. For softer produce, like tomatoes, peppers, and peaches, rub them gently with your hands under running water. It’s often recommended that mushrooms be simply wiped with a wet paper towel or soft mushroom brush—but if needed, rinsing or spraying them with water, briefly and gently, is okay, too.
  • With melons, wash the rind well before cutting to prevent any bacteria on the surface from being transferred to the inside by the knife blade.
  • Yes, do wash your bananas—at least if you are going to handle the flesh. They could have bacteria on the peel. The same goes for oranges, lemons, avocados, mangoes and other fruits with skins or rinds that you peel with your hands or cut with a knife.
  • Discard the outer leaves of lettuce. Rinse even the tightly packed leaves in the interior, individually when possible. You can use a salad spinner to dry them. One way to clean loose gritty greens, like spinach, is to immerse them in a large pot of cool water and allow a minute or two for debris to sink to the bottom; then lift out the leaves, rinse them in a colander, and spin dry.
  • To clean berries, first pull off any leafy stems where bacteria may be lurking. Place in a colander and rinse or spray with water, shaking them gently. Blot dry gently. Some salad spinners come with special inserts to dry berries (and herbs).
  • To wash herbs, dip and swish them in a bowl of water.
  • Don’t use soap and detergents. They can leave residues that affect the taste and may not be safe to ingest. Special produce washes are expensive and not proven to be more effective than washing with water.
  • Be aware of bruises. Bruised areas on produce may harbor bacteria. If there’s a small bruise, cut away a large section around it before washing. If there is significant bruising, especially on small fruits and vegetables like berries and grapes, toss them altogether.
  • Wash organic fruits and vegetables as you wash conventionally grown produce. The same is true of locally grown produce and even produce from your own garden.

 

I hope that this info is helpful….

Do Tell….

 

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#Yumlicious!, Food, Mindful Eating, Nutrition

I’ve Got Lunch All Wrapped Up

Hey Good People,

Just got in from veeeery relaxing and cleansing body flow yoga class.  Even though this is the fourth weekend doing the routine, I never grow weary of discovering the limits that I can comfortably push my body.   After a great workout, I made this great dish to refuel myself :

veggie wrap

Basically, I threw avocados, tomatoes, shredded carrots & beets, lettuce, an assortment of mushrooms, onions, green/red/orange peppers.  Added a smidgen of cheese – goat & parmesan.  Sprinkled in a pinch of ground pepper & a dollop of white balsamic vinegar.  Stuffed all of this deliciousness into a large Veggie Wrap.  Popped it into the microwave (just enough to melt the cheese and warm the veggies).   Added a side dish of Jicama.  And Voila’!!!!  I’ve got lunch!

Can I tell you that it smells as good as it looks!   #Yumlicious!

What’s for lunch?

do tell ……

 

 

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