I wanted to revisit something that I posted about last year. It's the most popular post on my blog and I think it's for good reason. Everyone wants to have a way to preserve their memories and if you're not in to scrapbooking, making a memory book is a really simple and classy way to do it!

Whether you're single and taking trips with your friends or a family looking to celebrate everyday accomplishments, this is a great first step. 

This time of year, I'm usually knee deep in creating our yearbook (which we run from November 1 - October 31). Although I'm almost fully immersed in preparing for the haunted trail we're involved with, I've got all of the months organized and ready to go (except, of course, October). I'll begin my review of the year in November. If you're looking to try something new this year, check this link (to a past blog post of mine) out. I hope you create the best memories ever...

Family Yearbooks...

Some updates from the 2012-2013 Yearbook:

Creating my own layouts is something new for me. This one shows the
important parts of the photos and still gets the images clumped together.

I added an instagram page - just chose a couple of my favorites!

More examples of some personal layout exploration. Some pages just have
so much that I want to fit - it may not look perfect but I enjoy the tetris-like process.

Apple Honey

My hallway bookshelves are full of jams and butters and all sorts of delicious things! I didn't shoot any pictures of most of them because I was focused on teaching my daughter the processes of making all those goodies and how to preserve. With everyone back in school and my days being pretty full, I've had to squeeze in time to make the rest of the things on my list. I've made this wonderful thing...Apple Honey and it's delicious!!!

Let me know what you think, please. Let's get down to it...

Apple Honey

Yields around 5 half-pint (8oz) jars

§   1 Tbl Distilled Vinegar

§   8 Cups, Apple Peelings – No Seeds

§   7 Cups Water

§   4 Cups Sugar OR 3 Cups Honey

§   Juice of 1 Lemon (optional)

§   Whole Spices (Cinnamon Stick, Cloves, All Spice and/or Nutmeg)

Cooking the apple peels to
create a fragrant apple water.

Method

1.      Soak Apples in a sink full of water, plus distilled vinegar – wash them off well.

2.      Peel the skin from the apples (using a veggie peeler, paring knife or an apple peeler-corer-slicer).

a.       Use apple meat to make apple butter, sauce, etc.

3.      Cover peels with water and cook, covered, until soft – 2-4 hours.

a.       Prepare jars and lids for preserving

4.      Strain fruit water through a small-mesh strainer and if necessary, through a nut milk bag or several layers of cheese cloth.

5.      Place juice in pot and heat over medium-high heat; once at a vigorous boil, add sugar or honey.

6.      Boil down rapidly until it’s reached the consistency of honey (it will reduce by about ¾ of what you have in the pot – depending on your desired consistency).

a.      Keep an eye on the pot as it boils down, the mixture will begin to boil up once it’s reached a specific temperature and stage in the cooking down – at

this point, you’ll need to turn your burner’s temperature down just a little.

                                                               i.      Each time you’ll need to do this, turn the burner down just enough to still keep a simmer or light boil going.

b.      Add the optional spices (whole cinnamon stick, whole cloves, whole all spice and a smashed or broken nutmeg). Depending on how strong of a spice flavoring you desire, add in the spices either at the beginning (full flavored) or half way down the pot (lighter flavoring).

c.       Do a saucer test (room temperature or freezer) as it will be thinner in the pot. Stop at any point that you’re comfortable with the thickness of the honey/syrup.

d.      It will darken in color – a nice rich amber color.

7.      Fill jars to ¼ inch; wipe top and process in a water bath for 7-10 minutes.

a.       Place a cinnamon stick in jar if desired.

Beautiful, amber-hued cinnamon-apple honey.

Apple Honey with sugar biscuits - nom, nom, nom...
This is also completely perfect in a spiced tea (like orange spice
or constant comment or chai or pumpkin spice...)

A visual comparison between apple butter (left) and apple honey (right).
Equally delicious, equally fabulous!!!

Draggin' Ass...

Last night, I spent the evening in the ER. My husband was having chest pains and we were unsure of what could cause the issue so off we went. They were able to make him comfortable after taking a lot of blood, an EKG and x-rays (and a little pill that would help settle his chest discomfort). We've got a few more things to check out but they sent us home around 5:45 this morning. We both crashed hard. I got up briefly to see that the kids were all doing what they were supposed to be doing and then crashed for another hour or so. Once I got up, I needed a little something to help me focus as I still feel like it's 5:45 and I haven't slept yet - I'm a mess today!

A little off-track comment here: for all the natural choices that we try to make, I'm still a little uncomfortable with so many facets of modern medicine. I'm not educated in it and I'm never sure which ones are there to do the job our bodies should be allowed to do and which ones we should be grateful for within the confines of modern medicine. It scares me a little but I guess it's all a part of the learning process and makes me want to learn more...

Sorry to jump track - I'm back now.

When I worked for a chain sandwich and coffee shop I was almost always an opener which meant I was at work around 5:30a. Most days that didn't bother me - I tend to enjoy mornings (especially if I've had enough sleep) and I'd just kind of sing songs in my head and drink my water and I'd be fine. Every now and then, I had a rough day and just really struggled. One day, I made up a drink that is really sweet and loaded with caffeine. Now, caffeine has never done much for me (I tend to drink decaf or herbal tea) but sugar can send me over the moon! I know most people are different and their bodies do respond to caffeine and if so, this drink will shoot you up!!!

Remember, I said this is sweet and I meant it - adjust sweeteners to your tastes and remember to leave room for all the extra goodies in your mug. I always overfill my mug and either spill some (hey, I'm tired after all) or end up sipping it from the top of a very full mug!

Draggin' Ass
Yield 1 travel mug (about 2 cups)

1/2 C brewed espresso / strong coffee (about 1/3 of the mug)
1-1/2 C brewed chai tea (about 2/3 of the mug)
2 tsp organic cane sugar (or white sugar)
1 Tbls raw honey
2 Tbls caramel sauce
1 Tbls vanilla extract
2-4 Tbls / 1/4 C Almond or Coconut Milk

Mix together while hot.

*Variations on the sweeteners could be Coconut Nectar, Maple Syrup, Brown Sugar or anything that is real and NONE of those artificial sweeteners!

Kiwi Pineapple (Sweet Green) Smoothie

I have been wanting to make a smoothie with kiwi for a while now and apparently, for good reason - its tart and sweet and fabulous (just like a kiwi)!

Kiwi Pineapple Smoothie
Serves 3

6 kiwi, peeled
1 1/2 large handfuls, baby spinach
1/4 fresh pineapple
Coconut water from young coconut (about 2 cups)
1-2 Tbls. coconut nectar or honey
1 1/2 tsp. Spirulina Powder (optional)

Blend together...nom!

Pork Brine & Wilted Greens

Today we have a two-for-one! I like all the flavor profiles for my meals to compliment one another, especially because my husband likes to smash all the foods together on his plate - yuck. We had plans for the day so I did a bunch of prep work so dinner could come together quickly and easily. We got home way later than anticipated so we were all grateful that the work had been done earlier.

This is a super simple brine that had me licking my stirring spoon (before I added the raw meat, of course) and my family, after pretty much licking their plates at dinner, decide that it would be a good salad dressing, too.

I barely tweaked it from here - I just added some toasted sesame oil - she did an awesome job!

Pork Brine

Another awful image and my food was nearly gone.
We had been at the beach all day, gotten home around 8p
and rushed to get the prepped food on the table and in
out bellies! There is no image of the sauteed greens as we
devoured those, too! Imagine, it was THAT good!!!

Serves 8

• 2 Cups warm water
• 1 Cup Brown Sugar
• 2 Tbls. Kosher Salt
• 3 Cloves, Garlic (or 1 Tbls. Garlic Powder)
• 1 Inch Piece, Fresh Ginger, grated
• 2-3 tsp. Toasted Sesame Oil
• Pork of choice (steaks, tenderloin, medallions, etc.)

1. In a lidded container add the warm water, brown sugar and salt - stir until granules dissolve.
2. Add in the garlic, ginger and sesame oil and stir.
3. Add in pork and stir briefly.

If you're using this for a brine, submerge pork chops in liquid, if parts aren't able to be covered, add a little more water.

If you're using this for a salad dressing, add it to a carafe (this would be a wonderful addition to an Asian inspired salad with pork medallions).

You can also use this to wilt some greens (as I did to go along with the pork):

Wilted / Sauteed Greens

Serves 6

• 1/4 Cup Pork Brine
• 1 Tbls. Toasted Sesame Oil
• 2 Bunches Chopped Greens (Collard, Kale, Mustard, etc.)

1. Add a little toasted sesame oil to pan and heat.
2. Add chopped greens to pan and sprinkle with several tablespoons, up to 1/4 C of brine.
3. Lid pan and allow greens to saute, wilt and absorb flavors (2-5 minutes, depending on greens).
1. Kale can take longer to wilt than something more delicate like mustard greens.
2. Greens should be wilted but still bright green in color.

Sweet Potato Pasta with Sweet Cream Sauce

My daughter and I like to write recipes together. We get these ideas of flavor combinations and then work to create something that represents it. Sometimes it doesn't work out but other times, we really dig what we've created. Unfortunately, she wasn't around for the inception of this one (summer camp) but we talked through my ideas and we think we have a winner!

The original idea was to make a sweet potato ravioli, which I'm assuming isn't possible but I'm not really skilled in pasta making at all. Maybe we can still do this sometime. Anyway, I was going to fill the ravioli with a ricotta cheese mixture and then make a maple syrup cream sauce and crumble some italian sausage over it. It sounds wonderful, right?

What I found was that I could get a spiral vegetable slicer and use this to make thin and beautiful spiral sweet potato 'noodles'. They're fast and fabulous and such a great way to incorporate a healthy alternative to our menu.

Sweet Potato Pasta with Sweet Cream Sauce
Serves 6

• 3 Medium Sweet Potatoes, spiral cut 
• 1/2 C Butter or Ghee / 3-4 Tbls. Butter
• 1/2 C Flour
• 2-4 C Coconut Milk (depends on how thin you want your sauce)
• 1/4-1/2 C Maple Syrup
• Salt, to taste
• Coconut Oil
• Broccoli

• Spicy Italian Sausage, bulk or links

• 15 oz. Ricotta
• Salt, to taste
• Maple Syrup, 1 Tbls. / to taste 

1. Use spiral cutter to prepare Sweet Potatoes (this will fill a large bowl), set aside.
2. Make a roux with the butter and flour - when the flour is cooked off, add the coconut milk and mix until combined.
3. Add maple syrup and salt to taste (this mixture tastes like liquid caramel corn to me). Set aside.
4. Thaw and steam broccoli
5. Brown Italian sausage. Set aside.
6. In a small bowl, combine Ricotta with salt and maple syrup. Set aside.
7. Heat sweet potato noodles. 
1. In a large bowl or wok, heat a large pat of butter and coconut oil to liquid.
2. Working in batches, add in 1/3 to 1/4 of the sweet potato noodles (whatever will fit well). 
3. Toss them around right away so that the liquid coats as much as it can.
4. You want the noodles to stay a bit crunchy so don't let them sit too long. 
5. Remove and place in a large bowl and toss with a pinch of kosher salt.
6. Repeat with the remaining noodles.
1. Be aware that the sugars in the sweet potato will begin to adhere to the bottom of your pan a little so each batch you'll have to get a little faster moving with.
8. Plate noodles, top with a large dollop of ricotta cheese, sprinkle with broccoli and cream sauce and top with italian sausage.

Sweet Potato Pasta with Sweet Cream Sauce - I forgot to add the ricotta cheese but it was SO delicious!
Absolutely what I set out to create... 

Pineapple Watermelon & Lime Smoothie

When I'm creating smoothies, I really should think them out and plan them better but mostly, I just toss a bunch of stuff in the bender and hope for the best. After all, they all have a fruit base to them...

It's that time of year when we have a plethora of fresh fruits and veggies available to us and I am taking full advantage of that! This baby has a lot of vitamins in it and it tastes delicious! I am out of frozen spinach and we had some leftover broccoli last night so I threw that in, too. I don't really like to make my smoothies without some green veggies or sometimes purple cabbage - they add a little taste (not compared to all those fruits though) and a lot of healthy benefits. It's a great way to incorporate them into your diet a little more...

One more note, I add all sorts of supplements that add something if you've got them but aren't necessary. It adds more minerals and phytonutrients, I"m not in full comprehension on these other than that they are the concentrated good stuff in all the fruits, vegetables, whole grains, nuts and seeds. We know they're really good for us to incorporate but aren't always conscious of our intake or their effects. If you want more information, a simple explanation can be found here. Today, I've added Liquid Chlorophyll. I know it's best for your body to take in these supplements once or twice a week so I usually pick one and add it to a smoothie each day.

A much prettier picture than yesterday -
thank you, sun!
Pineapple Watermelon & Lime Smoothie

Pineapple Watermelon & Lime Smoothie
Serves 3

• 1/2 fresh Pineapple, chunks (and juice)
• 2 Cups fresh Watermelon, chunks
• 2 Pints / 2 Cups fresh Blueberries
• 1/2 Cup Frozen Cranberries
• Juice of 2 Limes
• 2 Cups Broccoli 
• 1 Tbls. Liquid Chlorophyll 

Add all ingredients into blender pitcher and blend until fully incorporated.

Peaches & Cream Smoothie

When I get up to make the day's smoothie, I'm not always as functioning as I'd like. Sometimes I throw awful combinations together and my family just has to grin, bear it and chug it down. Sometimes I do really good and other times, like today, I just play it safe...

It's an overcast day, there is no where good
to take a picture of this. Sorry for the image...
Peaches and Cream Smoothie

Peaches & Cream Smoothie
Serves 2-3

3 C Coconut Milk
4-5 C Sliced, (frozen) peaches
1 tsp Vanilla Extract
1 Scoop / Serving Raw Protein Powder (NOT Soy or Whey)
1 Tbls. Macca Powder

Puree milk, peaches and vanilla together.
Add powder supplements once mostly incorporated.
Puree until fully incorporated / liquid.

*Using frozen fruit means that I have to blend for several minutes longer if I want to have my smoothie more liquid. If you like to let it sit or enjoy eating it with a spoon or even want it more thick, then less time will do you!

Breakfast Scramble

I'm an egg eater. I also prefer something a little salty, rather than sweet, to start my day. This is a fabulous breakfast, quick to throw together and it will stick with you / keep you full for several hours.

I purchase frozen veggies in bulk, whenever they go on sale, and sometimes what's on sale is chopped broccoli. It's not my favorite to serve the family because as I thaw it in the sink, I feel like I loose half of it but in smoothies and dishes like this one, I love it! Also, use whatever mushrooms you have or use - I try to use up what I have; this morning, I had button mushrooms.

Also, if you're like my husband, you can take this on the go - throw in a few tortillas and top with salsa...delicious!

Breakfast Scramble
Serves 1-2

4 Button Mushrooms (tops and stems), sliced
2 Tbls Butter or Ghee
1/2 C Frozen, Chopped Broccoli
2 Eggs
S&P to taste
Sprinkle of Cheese (Parmesan, Cojita, Colby Jack, etc.)

In a pan, saute sliced mushrooms in butter until soft (about 2 minutes).
Add in broccoli (still frozen is fine) and saute for another 2-3 minutes.
Add eggs, S&P and break yolks; icorporate throughout ingredients (scramble) - cook through.
Top with cheese of choice and either scramble further or plate.

Taking it on the go? Grab a few tortillas and some salsa...

While my lighting leaves something to be desired, this dish does not...

Pineapple, Mango Smoothie

The core of this smoothie is pineapple and mango but I also threw in some cranberries (because they are my favorite addition to smoothies), peaches (because they were there) and spinach (because it shouldn't just be fruit)...and almond milk.

For, maybe, 3 1/2 adult servings (I split mine between two adults and four children):
2 1/2 Cups, almond milk
1/2 of a fresh pineapple, with natural juices
1 - 1 1/2 Cups, frozen mango
1/2 Cup frozen cranberries
2 Cups frozen peach slices
3/4 Cup frozen chopped spinach

Add it all to the blender and allow to process through the frozen sorbet stage and become fully liquid. I usual walk away, once all the ingredients are blending, for at least 5 minutes - sometimes longer (I suppose this depends on what type of blender you have).

I use a Ninja blender and I love it! I'm sure if I had a blendtec or  vitamix, I'd love that, too. I can't afford those so I got the best I could in my price range.

Tropical Smoothie

We've been doing smoothies for a few months now. Bill has stopped drinking coffee altogether (although he will enjoy a cup every now and then, like my tea enjoyment) which is a major feat for anyone who drinks a pot, plus, of coffee each day.

Smoothies are a wonderful way to begin your day getting a chunk of the vitamins and minerals from fresh or frozen fruits and veggies. I day, even if you have an awful eating day, you're ahead of the game. We try to have a big salad at every dinner but sometimes, I don't have enough food in the house for that. At any rate, a smoothie will jump start your energy and help you run your best (it's best with fresh veggie juice but some mornings I just don't want to clean both appliances).

I throw in frozen fruit, mostly. Add either some water or fresh juiced veggies (carrots, beets, kale, sweet potato, herbs, cabbage, etc.) usually - but lately, I've been on a coconut milk kick. I also toss in fresh or frozen kale, spinach or cabbage with some Chia seeds. Each day is different and that's a nice mix up for us - it all friends on how I'm feeling at 6a, when I get up to make them!

Today, I thought tropical sounded good!!! Usually, I don't use juices but I had some on hand from a dessert I made where I separated the two.

One more thing; I have found that cranberry is my absolute favorite fruit to add to any smoothie - even my husband, who doesn't like them likes the flavor it imparts. Also, watermelon is an excellent addition to smoothies as it's so full of moisture and flavor. We dice up a whole watermelon and bag out the chunks to be used later in smoothies!

Tropical Smoothie

3 cups coconut milk
1 cup pineapple juice
2 cups mango (frozen)
1/3 bag (1 cup?) cranberries
1-2 cups diced watermelon
10+ leaves, kale (woody stem removed)

Blend until combined (I usually let it run for 3-5 minutes to make sure all the greens are pureed.

Natural Oral Care Routine

Yesterday, I posted on Facebook about my Dentist appointment: Went to the dentist today and they were amazed (their word, not mine) at the condition of my teeth and gums and asked what I've been doing - told them about the coconut oil and cinnamon-honey mouthwash and they were really excited! Hardly any scraping and NO bleeding (which they said never happens).
They were really pleased and the hygienist said she was going to incorporate my system at home. Score one for the natural / homeopathic world...

Several people asked what I was doing. I'm not one to give tiny bits of information - I'm the queen of too much information but I like to be through and let people decide what information they need and don't. Also, I don't want to be the reason someone's plumbing gets all messed up...read on, you'll understand.

This was my Facebook response but I thought it was too long to post so I'm blogging about it and then linking it. I hope you find this helpful or informative and really...I hope you try it. It's so great.

Background:

There's something called Oil Pulling where you swish oil (coconut, olive, etc.) your mouth for between 20 and 30 minutes a day. It is supposed to help pull toxins out of your blood, help with tooth and gum health, alleviate oral bacteria and generally help with what ails you. Many believe it's a super-practice that helps cure diseases and illnesses, etc. as the mouth is so susceptible to absorbing what's around us. It's something I tried to do but had a really had time managing it. It’s something that I’d probably get used to doing if I tried, everyday, for a few weeks I’m sure.

Anyway, I couldn't get myself to do the oil pulling so I just began rubbing my tooth brush into a container of coconut oil and brushing my teeth with it.

Coconut Oil: 

There’s a LOT of chatter about this stuff right now and everyone is on the organic, etc. bandwagon. I've done some research and I can’t find a single thing that supports that one would need to use special coconut oil. Everything that I can find states the same thing; 1) Coconuts don’t need to be organic – they don’t really have issues growing or with pests, etc. 2) Food-grade coconut oil is the exact same thing as the specialty oils. If you’re all gung-ho for all organic things in your life and you can afford that, go for it – but it’s not necessary (says me).

Coconut Oil is an interesting oil which solidifies around 76 degrees so you’ll put it on your toothbrush solid, it will melt in your mouth (you’ll learn to brush with your head tilted back a little so you don’t drip oil) and then, you’ll need to rinse your brush with HOT WATER so it doesn't solidify in your drain. I am in the habit of brushing my teeth and then washing my face so the hot water has time to continue to wash the oil away. You can also spit it in the garbage.

To describe it, it feels like the oil is wrapping around your teeth and taking all the gunk off your teeth (like using an oil-based cleaner to get something like permanent marker off wood or your skin). When I spit it out, it’s a gross and dirty color. I also brush my tongue as best as I can – until I gag / until the bacteria are washed off my tongue.

One last note about Coconut Oil is it’s an incredible oil – I’d recommend you check out Coconut Oil The Quick & Easy Guide by ChrisReichert & Joey Cardillo it’s a quick overview. Also Dr.Mercola for people and Dr. Becker for pet information.

I've tried it as: 

• a hair conditioner - my hair is too oily to begin with but it’s a good deep conditioner to use before showering sometimes; for people with dry hair, it may work better for you
• body lotion - too heavy for most parts of my body but legs and arms are ok - my skin is super sensitive
• face lotion - use a TINY amount – it almost doesn't feel  like I’m using anything at first. At night, I put it around my eyes to help with wrinkles and during the day, just in my dry areas. 
• for the dog, too - in her food (about a teaspoon, twice a day - she loves it), on her itchy spots (stopped the redness and itching overnight on a hot-spot she can't lick). 
• we also cook with it (anything we’d use oil for like popcorn, etc.) 
• I pretty much just began experimenting with it and kind of slathered it all over my life until I found how it worked for me or didn't - interesting outcomes but good for the knowledge side of things!

Mouthwash: 

 For the mouthwash, I just took a small jar and added two Tablespoons of honey (from Michigan) and 1 Tablespoon of ground cinnamon (I purchase my herbs in bulk and keep them in the freezer until needed – mostly, I buy them whole and grind them down when I need them but Cinnamon is really hard on household grinders so it makes more sense to purchase ground for this) – I mixed the two together until they were completely incorporated and then I just take 1/2 teaspoon and stir it into some hot water until the honey dissolves (1/4 cup-ish). It takes a minute to dissolve it all and sometimes I have to use my finger to get all the mixture off the measuring spoon.
I get around two good swishes out of that.

Someone asked if the honey is a good idea (as it's a sweetener around your gums) what I've found in my research (and I AM NO DOCTOR so don't quote me, talk to your own practitioner) is that in small amounts the honey is even ok for diabetics (which I am not).

The mixture of honey and cinnamon is used in several natural remedies ranging from cholesterol and colds to upset stomachs / gas and skin infections. They are both highly respected and used products in the natural world and I think there's something to the bacteria / breath freshening concept here. Like I said though, you'll have to see for yourself how you feel about it.

The order I usually do my teeth is the mouthwash first (there will be a little cinnamon stuck in your teeth afterwards), then flossing (if I have time) and then I brush my teeth with the coconut oil.

If you don't like Cinnamon this is NOT FOR YOU!!! I love the taste and it's strong - it stays with me for a bit afterwards but I can't taste the honey. Wishing you happy dentist visits and healthy gums and teeth...

Stuffed Peppers & Mushrooms

Stuffed Peppers & Mushrooms

Story: for N's birthday dinner, he asked me to make him stuffed mushrooms and stuffed peppers (after seeing the cover of the January/February 2013 Food Network Magazine). I had decided I wasn't going to do my usual recipe (which has Italian sausage and cream cheese as the main ingredients) but that I'd thin the meat with oatmeal and grains. I choose quinoa and kamut (because they had the same cooking time) to do as a risotto. I knew I didn't have any cream cheese which adds the creamy texture and some moisture. I wanted to have something with that added moisture as the baking can dry it out a little. 

For some reason, I never looked at the recipe in the magazine; just assuming I'd make it up, I guess. Well, on Saturday, Bill began reading the recipe to me and I was like, SHIT! This isn't what I was thinking about at all...but it kind of sounded good. So I began tweaking the recipe to work with what I planned and what it suggested and what I had on hand. I still hadn't read the recipe all the way through and all of a sudden, with my peppers stuffed and ready to go, I look for the temp for the baking and realize that they were supposed to be cooked on the stove top! Another shit. Why the heck wasn't I reading the recipe all the way through? I guess it's because I was trying to manage G & W, who were helping with other things and I was making the pulled pork for the party the next day. There was a lot going on in that little kitchen! So I decide that we'll just have to guess at the temps and times in the oven. 

I had already pre-heated the oven to 350 because that's what I do the mushrooms at, usually. Then I look at see that you are supposed to be cooking them in a red sauce. I just glance at the ingredients and see that I don't have tomato puree so I just decide to wing this part, too! So I grab a can of the cheap tomato sauce that I always doctor up and toss that in with some diced tomatoes and herbs and balsamic; pretty much making my typical tomato sauce. We throw that in the bottom of the pan balance the peppers in there, throw some tin foil over the top and toss it in the oven for an hour (that's how long they suggested to cook it on the stove-top). An hour later, it's nowhere near where it should be - which sucks because it's currently 8:30p and we're all hungry (I got a late start on dinner because while I was at a baby shower, Bill was going to run the the grocery store and finish the shopping. He wasn't feeling well so he took a nap and then left a little before I got home. He doesn't do the grocery shopping for a reason and he and the girls really struggled to complete the list. The peppers and mushrooms were on that list so I was stalled until they got home with them - which should have given me the opportunity to read the recipe!) So, I take the foil off and continue to cook them for another 30 minutes. Finally, around 9p we're eating dinner. They were delicious (although at that hour I ate just 1/3 of one - splitting it with the girls). 

The original recipe is here. I've tweaked it and my version is below:

Stuffed Peppers & Mushrooms

I don't know how to fix this image and have it
horizontal. My apologizes! They still look delicious!!!

Ingredients:

Risotto

• 1 C Kamut
• 1 C Quinoa
• 8 C Broth or Milk

Stuffing / Filling

• Risotto
• 1/4 C Craisins or Raisins
• 1/2 C Chopped Walnuts
• 1 T Dill
• 1 T Thyme
• 2 T Garlic Powder
• 1/4 C Dried, Diced Onions (I can't use real onions so if you can, I'd add at least 1/2 of an onion)
• 16 oz. shredded white chunk cheese (I used Pepper Jack and Munster) - reserving 1/2 of mixture
• 1 lb. ground Italian Sausage, cooked
• Juice of 1 Lemon
• Mushroom Stems from 8 Baby Bella's

• 8 Baby Bella's
• 6 Red or Yellow Bell Peppers (Red peppers are more healthy because of the increased Vitamin A)

Sauce

• 26 oz. Tomato Sauce 
• 15 oz. Diced Tomatoes
• 2 T Garlic Powder
• 2 T Italian Seasoning Mix
• 1 T Thyme
• 1/4 C Dried, Diced Onions
• Black Pepper to taste

Directions:

Pre-heat oven to 375 degrees - prepare to use both racks.

Make a risotto (or pilaf) - if you need directions, check out my old post. Allow it to cool by folding it on itself every 3 or 4 minutes. It needs to be around room temperature so you can incorporate all the ingredients together.

Cut tops off of peppers (reserve); clean out membrane and seeds.

               I had to cut my red peppers long ways because there was no way they would stand upright on their           

               own - it was a little tricky but totally do-able!

Remove stems from the baby bella's and chop.

Add craisins/raisins, walnuts, dill, thyme, garlic powder, dried onions, 1/2 of cheese, italian sausage, lemon juice and mushroom stems to risotto. Incorporate throughout using hands.

Using hands, gently pack the peppers and mushrooms with mixture. Cover peppers with tops. 

Place mushrooms on stoneware or lightly oiled pan.

Place peppers in a 9x13 pan.

Make sauce; combine tomato sauce, diced tomatoes, and herbs. Heat through. Pour sauce into pan with peppers. Cover with foil.

Cook peppers, covered and mushrooms (uncovered) for 60 minutes (Peppers on top rack, mushrooms on bottom rack). 

Remove peppers and mushrooms from oven; remove foil from peppers and place over mushrooms to keep hot.

Remove pepper tops and add reserved cheese to tops of peppers - return to oven for 10 minutes or until browned. Replace the pepper tops and cook for another 10 minutes until they, too brown. 

Serve peppers with sauce.

Now these look delicious, right?!?