Hot Stuffed Peppers

Hot Stuffed Peppers from Relish the Feast

Stuffed peppers are one of my favorite dishes! They’re tasty, can be relatively healthy and are extremely versatile. You might remember this dolma pepper experience. There are dozens of other variations I’ve made over the years.

For this spicy version, I used leftover wild rice mixed with cooked hot Italian sausage and pepper jack cheese. Rub the outside with a little olive oil and salt before popping in a 350-400 degree oven. Cook until you see those little brown char spots on the side. I added extra cheese on the top when there was about 5 minutes left. Total cook time was about 40 minutes.

Enjoy!

-L

Couscous Muffins

My brother whipped up some delicious veggie couscous muffins when I was visiting. I helped a little, which is why there are no measurements and no good pictures. Also, he knows what he’s doing. Eyeball it. You’ll be fine. You want them to have a good couscous base and to hold (bind) together a bit. These were just as delicious the next day and would be really good with a sweet chili dipping sauce or as a side with chicken satay. Experiment and have fun! I threw some of the extra into a pan like a couscous pancake.

Couscous Mix in Pan from Relish the Feast

Ingredients

  • Large pearl couscous, like 1 package
  • Sweet peppers
  • Shredded carrots
  • Cheddar cheese, like 1 cup
  • 2 eggs
  • Green onion
  • Other things I don’t remember – maybe leftover asparagus or corn? Use what you have and like.

Directions

  • Mix together.
  • Bake on 425 in greased muffin tins for a while. We basically stood there and stared at them through the oven door. I’d guess 15 minutes?

Couscous Muffins in the Oven from Relish the Feast

Enjoy!

-L

Alpha-Bakery Banana Bread

Alpha-Bakery Banana Bread from Relish the Feast

The first cookbook I remember owning – as in it was mine and not Mom’s – was the Alpha-Bakery Children’s Cookbook from Gold Medal Flour. I still own it, and I still use it. The banana bread recipe is hands down the best I’ve found. I’m sharing it below. For a slightly healthier version, switch an equal amount of applesauce for half of the oil. To make it less healthy, add 1/2 cup chocolate chips.

Banana Bread Loaf from Relish the Feast

Ingredients

  • 3/4 cup sugar
  • 1 1/2 cups mashed bananas (3 large)
  • 3/4 cup vegetable oil
  • 2 eggs
  • 2 cups Gold Medal all-purpose flour
  • 1/2 cup chopped nuts, if you like
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  • Heat oven to 325 degrees
  • Grease a loaf pan with shortening (I use butter.)
  • Mix sugar, bananas, oil and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
  • Bake until a wooden pick inserted in center of bread comes out clean, 60 to 70 minutes. Let cool 10 minutes, loosen sides of loaf and remove from pan. Let cool then slice.

Banana Bread Slice from Relish the Feast

Cross my heart, this recipe is easy, forgiving when cooking with kids and seriously delicious – meaning it’s still perfect for a baker like me who is not as exacting as she should be when measuring.

Enjoy!

-L

Colorful Salad

GreenSaladToppingsFromRelishTheFeast

#EatYourGreens! Salads rule summer. With the bounty of fresh fruits & vegetables available combined with the lack of cooking (and hence heating your kitchen) required, it’s no wonder. I personally love a good salad because there’s so much you can do to it. Salads are like snowflakes. No two are ever exactly the same.

When building my go-to weeknight salads, the goal is as much color as possible with things that in the fridge/pantry. I try to include the following:

  • Leafy green items (lettuce, arugula, spinach, etc.)
  • Peppers
  • Nuts
  • Dried fruit (prunes, craisins, apricots, etc.)
  • Olives
  • Cheese
  • Meat (usually only if I have leftovers from another meal)
  • Dressing

What’s your favorite salad?

Enjoy!

-L