Way to not post Recipies!

Posted on July 29, 2011. Filed under: Breakfast, Main Course | Tags: , , |

It’s been a while since I’ve posted, but not since I’ve cooked. A couple weeks ago, Maureen found this recipe for portobello mushroom pizzas. She doesn’t like mushrooms (at ALL) so she substituted English muffins for the mushrooms. They were so good (and they were, AND Maureen cooked, she doesn’t do that often!) that I decided to copy and make some stuffed peppers with them, with some additions of course. Well, there was a TON of left over filling, and while at the store today buying granola ingredients (I may have been hungry) I grabbed some organic pizza crusts and made a small pizza with the filling (very good).

I’ve had 3 days off this week, the show closed so now I’m only at Bdubs about 4 days a week. I’ve been running and excercising…and then sleeping. Today I’d had enough of that and decided I wanted to make Alton Brown’s granola recipe. I have another granola recipe somewhere on the blog, but I had always had issues with the granola not clumping, so I decided to try the recipe in the Good Eats book. It just came out of the oven a while ago, and some of the pieces that I’ve tried are pretty tasty. Now, Alton put this recipe into weight instead of cups so I ended up eyeballing everything, but it seemed to turn out all right.

Stuffed Peppers

6 large red peppers
2 leeks
1 red onion
1/2 yellow onion
1 large tomato
4 cloves garlic
2 cups brown rice, cooked
Salt and Pepper to taste
5-6 leaves fresh Basil
Slivered Almonds
Pine Nuts
Olive Oil
5 cheese Italian Blend

  1. Cut the tops off the peppers and clean out all the seeds. Line them up in a 9 x 13 pan and put a few leaves of fresh spinach at the bottom of each pepper.
  2. Chop up the onions, leeks, tomatoes, garlic, basil, and saute them in a large pan until the onions and garlic are fragrant. Mix in the rice, almonds and pine nuts.
  3. Stuff the mixture into the peppers, piling slightly over the tops. Put the cheese blend on top of each pepper.
  4. Bake at 375 degrees for 15 minutes or until cheese is melted and bubbly.


(From Good Eats, the Early Years, pg 264)

10 oz rolled oats
4 1/2 oz slivered almonds
5 oz raw cashews
1 1/2 oz unsweetened shredded coconut (my store didn’t have unsweetened, seems to be fine)
3 oz dark brown sugar
3 oz maple syrup
2 oz vegetable oil
4 oz raisins or other dried fruit (I did part regular raisins, part golden raisins and dried cherries)

  1. Preheat the oven to 250
  2. Combine the oats, nuts, coconut, brown sugar, and salt in a large bowl.
  3. Measure the syrup and oil in to a plunger cup (or a measuring cup as I do not own a plunger cup)
  4. Transfer the mixture to a half sheet pan and bake on the middle rack of the oven for 1 hr and 15 mints, stirring every 15 mintues to achieve an even color.
  5. Remove from the oven and transfer to a large bowl and cool for 30 minutes. Add the fruit and mix. Store in an airtight container and enjoy for up to 2 weeks.

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