I am guest blogging on Ginger Lemon Girl's blog this week for her 30 days of quick & easy gluten free meals! That is my sweet spot for sure - fast simple recipes. If you know me, you know I'm no chef, and I have a fiance who gets grumpy if he eats past 7pm. :) So here is my contribution:
June has not been my favorite month so far. I lost a pet last week, and the emptiness that remains can’t be filled with gluten free goodies. I try to remember that each day with him was a gift, and I am thankful for every one. But I haven’t eaten much the last few weeks. Food does not comfort me in times of stress or sadness; I have to just force myself to eat. Yet here I am needing to guest blog for Ginger Lemon Girl’s 30 days of quick & easy gluten free meals, so I’m going to use this post as a way to renew both my body and my spirit. While the food can nourish me, writing heals me.
Life isn’t always this dramatic, but it is almost always frenetic. There are days, hopefully less often than not, where the kids are sick, the dogs are sick, and you are sick. Where your hair is on fire and you’re burning daylight just trying to get everything done. Those are the days it’s hard to remember to exhale, no less prepare a meal. Yet if you have others counting on you, you have to do it all. These quick & easy meals we have all been sharing can be our lifeline on those days. When your sanity is being tested, in whatever way that may be, take a recipe from this blog series and spend a few minutes not only cooking but breathing, savoring, living. We all know that as much as we want, some days we just cannot stop and smell the roses, but maybe we can just take a couple of moments to stop and smell what we’re cooking.
Thank you for letting me be a part of this blog, Carrie! I adapted this recipe from Jessica Meyer’s vast expanse of recipes some of which are posted on her blog ATX Gluten Free.
MEXICAN SPICED STUFFED BELL PEPPERS
6 red or yellow bell peppers (we all preferred yellow)
2 avocados, sliced
1 lb. ground turkey2 cloves garlic, minced
1/2 red onion, minced1 jalapeno, minced
1 can corn, drained
1/4 cup gluten free chicken stock (I always use Pacific organic low sodium)
1 1/2 tablespoons ground cumin
3/4 tablespoon paprika
1/2 teaspoon of chili powder (optional)Tiny pinch cinnamon
Olive oilSalt (don’t be shy – this brings out the flavor in the turkey)
2 cups shredded cheddar cheese (optional)
Yields 6 servings
1. Heat oil over medium in large skillet. Add onion & garlic & sauté until aromatic.
2. Add turkey & all seasonings and brown turkey in skillet. Test the flavors now because the spices need to go in before the corn or they can clump to the kernels.
3. Once halfway browned, add in corn and ¼ cup chicken stock. Simmer for 5-10 minutes or until liquid is reduced.
4. While simmering, slice off the tops of the bell peppers and hollow out the inside. Roast peppers at 400 degrees for about 15 minutes if you want to soften them slightly. Or you can leave them raw if you’d like them extra crunchy.
5. Once turkey mixture is fully cooked, scoop it into the bell peppers, top with shredded cheese and sliced avocado and serve.
Side dish options: I served mine with organic refried black beans. I would also add a starch in there, like some simple lime & cilantro rice, but I did not have any on hand.
side note: Coming soon, much better food photos. My Canon slr arrives tomorrow! Yay!