This past weekend was Homecoming weekend, meaning the following things:
- Lots of advance planning of events (and even more than usual because it also happened to be Halloween weekend)
- Lots of alums back on campus
- Most importantly: cooking for Hillel with my favorite Hillel alums!
We started menu planning quite a while ago, and bounced around quite a few ideas before landing on our quinoa stuffed peppers with broccoli, zucchini, and mushrooms. This recipe was kind of adapted from a recipe that I found for wild rice and sausage stuffed peppers, but really, other than the very very basic concept, it had nothing in common. Here’s what we did:
- Sauté up a bunch of shallots (I would have used onions, but we had shallots, and so I used shallots)
- Throw in broccoli and let steam for a minute. Then add in mushrooms, and finally throw in the zucchini.
- Meanwhile, I cooked the quinoa in vegetable stock.
- Once everything was cooked (basically cooked to the point of being al dente, because it went in the oven after), I put it all into a big bowl and started seasoning/saucing. Salt, chili powder (the other option was red pepper flakes, which also would have been delicious), crushed tomatoes, and parmesan cheese.
- I mixed all of this around while my friend was busily quartering bell peppers. (Yes, I know I advertised stuffed peppers, but really, a casserole is much more feasible when you’re cooking for 50 people.)
- Then we put the quinoa mixture into a baking dish and put the peppers pieces together on the top, squeezing in as many as possible.
- That went into the oven at 350 for about 25 minutes, at which point I took it out and put some mozzarella cheese on top and put it under the broiler until the cheese was melty and brown and delicious.
- Garnish with a little fresh basil, and call it a night!
This could easily have been a one pot meal, what with so many veggies already inside, but that wouldn’t have been any fun. We also made a red and green cabbage salad with apples, raisins, and shallot vinaigrette. And for dessert, pumpkin gingerbread cake, which was delicious, but seriously lacking vanilla ice cream.
Here’s a close up of dinner:
And please pardon the poor image quality, I forgot my camera and had to use the one on my phone.
That’s all for now! Have a good Monday!
- sunsurfsnowandfood posted this