Archive for February, 2013

February 21, 2013

Stuffed Peppers with Wheat Berries


Oh hey. Hi.

What’s new? Not a whole lot on this end. I made a batch of cooked wheat berries for the first time and they are really good (is this exciting news or WHAT)! I mentioned in this post that I had received them as part of my Valentine’s Day gift from the husband H-man. They take some time to “make” which basically means they need to soak for a long period of time (overnight, if you’d like ) and then you cook them in simmering water for another 1 to 1 1/2 hours. Plan ahead! It’s really worth it, because they taste great and they are good for you! WINWIN.

These are the cooking directions I found that were very helpful.    


It has been a while since I’ve made stuffed peppers but when I was trying to figure out how to use the cooked wheat berries, they immediately came to mind (yes, I cooked the wheat berries without having a clue on how I was going to use them… I was excited). Then I thought feta would be a nice addition because I have put it in stuffed peppers before. Then maybe a little spinach, some shallots and some diced tomatoes and yeah! That’s pretty much sums up my thinking process.


To be honest, these pictures are driving me nuts. I need to stop using my indoor lights at night (or actually learn how to use them).

Natural light is





much nicer.


They came out great!

I am going to go ahead and post these terrible photos anyway because that’s how much I enjoyed this meal and I wanted to share it with you ASAP. 


Stuffed Peppers with Wheat Berries
Makes 4 large peppers


  • 4 large green peppers
  • 2 tbsp olive oil
  • 2 shallots, diced (or medium sized onion)
  • 2 1/2 cups wheat berries, cooked
  • 28 oz can of diced tomatoes, ~1/2 liquid drained
  • 3-4 cups loosely packed spinach (or 3-4 handfuls)
  • 6 oz feta cheese, crumbled
  • 1/2 tsp salt, plus extra for boiling water
  • 1/4 tsp pepper


Bring a large pot of water to boil (enough to cover peppers). Meanwhile, cut the tops off of the peppers, remove seeds. Chop the pepper tops, if you would like.

Preheat oven to 350°F

When the water boils, add salt (~1/2 tbsp) and immerse the peppers. Cook until bright green, ~1-3 minutes. Remove peppers and let cool.

While the peppers cool, heat oil in a large skillet over medium heat. Add shallot and green pepper (if using) and cook until softened ~3-5 minutes. Add wheat berries, 1 cup of the diced tomatoes, salt, pepper and spinach. Cook until heated through and spinach is wilted. Remove from heat and mix in feta.

Add some of the diced tomatoes to the bottom of a lightly greased 8 x 8 glass baking dish. Stuff each pepper evenly with the mixture and place into the baking dish. Top with the remaining diced tomatoes.

Bake 50-55 minutes, until heated through.

**Print this Recipe**

February 16, 2013

Tempeh Enchiladas


I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.


I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.


Heat up some oil in a pan.


Toss in some diced onion.


Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.


Homemade taco seasoning.


Make sure it is mixed well.


Add in your cooked rice.


Drained black beans are next.


Some enchie sauce.


And finally, cheeeeeeeese.


Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!


Make sure you roll up each enchilada tightly so they will all fit into your baking dish.


Add the rest of the enchilada sauce on top.


Top with more cheeeeese!


Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.


It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.




Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas


Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper


  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)


To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**


February 8, 2013

Deep Dish Pizza

Does anyone else read this title and think of the song “stroke me” from Billy Squier?


No? Moving on…


I am very very sorry for not posting a single thing all week. I wish I had a good reason…like I was busy traveling the world or giving birth or cutting both my arms off by accident. Nope…I got a job! Only took 36 years.

I will try and get back into the swing of things and have a regular schedule. I would like to get a post up 2-3 times a week.

Sometimes it is hard to figure out what to make for the site. I have a ton of recipes saved that I want to try but I don’t want to keep posting ideas from other people. I don’t mind doing it once in awhile because there are things I still need to learn but I would really like to create ideas of my own.

Well…this is not one of those recipes. I mean I DID come up with my own toppings!! I’m clever.

I have made dough for a deep dish pizza before, but I wanted to try a new one. This one is from King Arthur Flour and hey, I actually used King Arthur Flour! It came out really well.


Toss all ingredients into the bowl of a mixer (or regular bowl and dig in with your hands) and mix it up.


So I don’t own “deep dish pans” but these pans worked just fine. The dough I made was enough for two small pizzas.


I may have poked these a few times too many, this is why they are weird and lumpy…


I chose veggies and my husband chose pepperoni and jalapeno.


Fresh mozzarella! I may cut it thinner next time because it didn’t melt as much as I would have liked.


I liked that this recipe called for chunky tomatoes instead of regular pizza sauce, I think it made it it taste more authentic.


Her & His pizzas. FYI – I sautéed my broccoli before I added it


Action shot!





Welp, we are settling in for the day. I came home from work early because our “NEMO” storm has begun and apparently it is going to get much worse. It doesn’t usually get worse, but any reason to load up on “supplies” (food & booze) and shut ourselves in for the night sounds good to me. If you are getting snow tonight and tomorrow, stay safe out there!!

Deep Dish Pizza {dough recipe here}
makes 2 small pizzas


  • 4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 2 3/4 tsp instant yeast (~1 1/2 packets)
  • 2 tbsp olive oil
  • 4 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 1 cup + 2 tbsp lukewarm water
  • 28 oz can diced tomatoes
  • 2-4 garlic cloves peeled and minced
  • 1-2 tsp mixed dried italian herbs (oregano, basil, rosemary)
  • 3/4 lb mozzarella cheese, thinly sliced
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded cheese of choice (cheddar, extra mozzarella, etc)
  • Meat and/or vegetable toppings


To make the dough: Mix all the dough ingredients and knead (by hand or mixer) to make a smooth ball. This will take about 7 minutes at medium-low speed in a stand mixer.

Place the dough in a lightly oiled bowl. Cover, and let rise in a warm area until very puffy, about 1 hour.

Meanwhile, ready two 8” (or 14” for one pizza) deep dish pans. Grease pans with non-stick vegetable oil spray, then pour in 2-4 tbsp olive oil, tilting it to cover the bottom of the pans, and partway up the sides.

Remove dough from bowl and cut into two equal pieces. Stretch each dough into a large circle (with your hands or a lightly oiled baking mat)

Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Repeat with the other dough. Cover, and let rest for 15 minutes. Start preheating oven to 425°F while the dough rests.

Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust and that’s ok. Let dough rest for another 15 minutes or so, as your oven comes to 425°F.

Bake the dough for 10 minutes, until it’s set and barely beginning to brown. Meanwhile, prepare the filling.

Drain tomatoes thoroughly. Combine with the italian herbs and garlic. Add salt and pepper to taste.

For each dough: cover bottom with sliced mozzarella, fanning it into the crust. Add toppings of choice, and top with tomato mixture. Sprinkle with grated parmesan and remaining shredded cheese.  

Bake the pizzas for about 25 minutes, or until the fillings are bubbly and the tops are golden brown. Remove from the oven and carefully lift out of the pan onto a rack. Allow pizzas to cool for 15 minutes before cutting and serving.

**Print this Recipe**

%d bloggers like this: