Stuffed Peppers

heat oven to 450 degrees

Cut 6 bell pepper in half.  Clean out the insides leaving the stem on the pepper.  Use olive oil and lightly oil the peppers.  Sprinkle with a little salt.  Place cut side down in a 13 x 9 pan.  Roast for 20 minutes until tender.

Filling:

1 medium onion, finely chopped
1 poblano pepper, finely chopped
1 cup of finely chopped carrots
1 cup finely chopped Cremini mushrooms

Sautee the above ingredients in about a hot cast iron skillet.  Once the vegetables begin to soften and sweat

Add:

3 tablespoons of olive oil

Continue to saute

Add:

5 small cloves of garlic, minced

Cook until the garlic begins to let out its oil.

Add:

1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped

Cook until the mixture is all combined.

Add:

Tomato basil spaghetti sauce just until the mixture comes together.
Salt and pepper to taste.

Reduce oven heat to 350 degrees.

Spoon filling into the pepper halves.  Place in the 13 x 9 pan used for roasting the bell peppers.  Top peppers with some grated Monterrey Jack cheese and some grated Pecorino Romano cheese.  Bake until heated thoroughly which was about 15 to 20 minutes.

Pistachio Pesto

3 Tbsp shelled pistachios
2 c packed fresh basil leaves or arugula
1 garlic clove, peeled
2 pinches sea salt
1/2 c extra virgin olive oil
1/4 c freshly grated Pecorino Romano

Combine pistachios, basil, garlic and salt in a stone mortar.  Grind with the pestle until fine.  Drizzle in olive oil.  Continuously grind while adding cheese one tablespoon at a time.  Store in a jar topped with a thin layer of extra-virgin olive oil.  Will keep in the refrigerator for 7-10 days.

Note:  Pecorino Romano is a cheese made from sheep's milk and is thus dairy free as our family defines it.

Note:  This can also be done in a food processor.

Chicken Saltimbocca

1/4 c fresh basil leaves, coarsely chopped
2 T fresh chopped chives
2 t olive oil
1 clove garlic, minced
1/2 t dried oregano
1/2 t dried sage
4 boneless, skinless chicken breasts
2 slices gluten free smoked ham, cut in half
1/2 c gluten free chicken broth
1 c pasta sauce

Combine basil, chives, oil, garlic, oregano and sage in small bowl.  Lightly pound chicken breasts between two pieces of plastic wrap with flat side of meat mallet to 1/2 to 3/4 inch thickness. Spread one quarter of herb mixture over each chicken breast.  Place ham slice over herb mixture; roll up to enclose filling.  Secure with toothpicks.

Heat skillet over medium-high heat.  Add 1 - 2 teaspoons olive oil to pan.  Heat oil for 30 seconds.  Cook chicken breasts, seam side up for two to three minutes or until browned.  Turn chicken and brown all other sides.  Add chicken broth; reduce heat to medium -low.  Cover and simmer 20 to 25 minutes or until chicken is cooked through.

Remove chicken to cutting board, leaving liquid in the skillet.  Let chicken rest for five minutes.  Add pasta sauce to skillet; cook over medium-low heat until heated through, stirring occasionally.

Remove toothpicks from chicken and slice crosswise into slices.  Serve chicken with pasta sauce on top.

Notes:  I did not have any dried sage when I made this.  I substituted some summer savory which worked fine.  Another option is to use Italian Seasoning.


I used some lunch meat ham that we bought from the deli counter.  It was not smoked but still very yummy.
To keep this recipe gluten free, serve with a side of spaghetti squash.  We served this with Tri-Color Couscous Salad

Garlic Chicken Stir Fry with Quinoa

This recipe can be found on the back of the Trader Joe`s Organic Quinoa box.  It is quite delicious and an easy introduction to quinoa if you have never tried it before now.

1 cup organic quinoa
2 cups chicken broth
1 1/2 lb boneless skinless chicken breast
4 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Pecarino romano cheese, grated
Salt and pepper

Rinse quinoa in cold water and drain, repeat.  In 2 quart saucepan, add 2 cups chicken broth and 1 cup quinoa.  Bring to a boil, cover and simmer for 15 minutes until liquid is absorbed.  Quinoa will appear translucent and will be soft.  The germ ring will be visible along the outside edge of the grain.

While quinoa is cooking, cut chicken into 1 inch pieces.  Heat large skillet over high heat and add oil.  Add chicken and saute for 5 minute until golden brown.  Add onions and bell peppers, saute for 1 to 2 minutes until peppers become slightly limp but still bright in color.  Season with salt and pepper.  Remove from heat; add basil and quinoa.  Toss until basil wilts.  Sprinkle with Pecarino romano cheese.  Serve hot.  Will serve approximately four.

Note:  I also added some toasted pine nuts to what I served at home.  For those of you unfamiliar with Pecarino romano cheese it is made from sheep's milk (Pecarino) and is a great substitute for romano.  It is somewhat more salty so I typically do not add salt to the recipe.  We are able to use it in place of a cow's romano due to a dairy allergy in the family.

Italian Seasoning

2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme


Mix together BEFORE using as Italian Seasoning in recipes. This will keep indefinitely and is less expensive than buying it at the store.