The 7 day forecast is on repeat, rain and wind all through the week. That could be why I have felt the need to warm up with baking and cooking. Anything to take my mind of the rain pounding against the windows. Sunday afternoon, after stocking up on some books, I batten down the hatches in the kitchen. I made up a large batch of quinoa and pasta. And frozen the corn pasta with vegetables and part of the quinoa. Using up 2 red bell peppers and and avocado, I made stuffed peppers.
They made a delicious and easy supper tonight, just pop in oven and bake about 40 minutes and serve with whatever side, I chose a bed of romain lettuce.
2 peppers cut in half
Quinoa, with whatever seasoning rocks you
About a 1/4 cup corn
Bake at 350 degrees for about 40 minutes
After work, it was the age old question: “What should we have for supper?”. Having a long commute home, I have plenty of time to think of what to make. Tonight’s idea was French Onion Rice. A one pot mix that you can add whatever vegetables you have to use up and can for the most part walk away from the cooking process. I made it on the stove top, but would also be good in the oven with either pork chops or chicken baked along with it (for another day).
This is the recipe:
1 can Progresso French Onion Soup
1 cup Brown Rice
Vegetables you want to add
I used about 1 cup halved baby carrots and 1 cup chopped broccoli
Follow directions on rice for prep
The last 10-15 minutes of rice cook time, I added the vegetables and covered again.
After the rice cook time, I added the can of soup and increased the temperature to medium heat and cooked 7-10 minutes more.
I topped with parmesan and mozzarella cheese.
Yum! And this recipe is gluten free!