Zucchini and Rice Amalgam

Zucchini Rice Amalgam

2 cups cooked brown rice

2 cups diced zucchini

1 cup frozen corn, thawed

3 fresh Chile peppers, thinly sliced

1 small green bell pepper, diced

¼ cup sweet pickle relish, or pickles, chopped

3 tbsp. rice vinegar

2 tbsp. olive oil

1 tsp. oregano

1 tsp. coriander

1 tsp. cardamom

1 tsp. marjoram

1 tsp. onion powder

Salt and pepper to taste

Combine rice and veggies and mix well. In shaker container, combine vinegar, olive oil and spices.  Shake well to combine and pour over rice mixture. Stir to blend. Let stand in fridge for 4-6 hours before serving to absorb flavors.

About six servings

© Crackerberries 2014

Overstuffed Peppers with Piquant Sauce

Yum yum yum, I love stuffed peppers, they are like mini-meat loaves!

2 large green peppers
1 lb ground beef
1 envelope of onion soup mix
½ cup bread crumbs
1 tsp oregano
1 egg
¼ cup ketchup
1 lb ground beef
3 Tbsp brown sugar
4 Tbsp ketchup
½ tsp nutmeg
1 tsp dry mustard

Preheat oven to 400º

Cut peppers in half and discard seeds and white pulp. Wash and set on paper towels to drain.

In large bowl combine ground beef, onion soup mix, bread crumbs, oregano, egg and ¼ cup ketchup. Mix well. Pack tightly into green pepper halves. Arrange closely in lightly greased baking dish.

In small bowl combine brown sugar, nutmeg, dry mustard and ketchup and stir well. (I double this recipe because I like extra after it bakes); spoon evenly over peppers.

Bake uncovered at 400º for 20 minutes. Reduce heat to 350º and cover peppers with aluminum foil or baking dish cover and cook an additional 40-45 minutes. Remove from baking dish immediately. Add more sauce if desired.



© Crackerberries 2009

Garden Stuffed Medley

Tune in to this....

So, you have a garden full of veggies and you aren’t sure what to do with them? Get harmonizing.

4 slices bacon
¾ cup chopped romaine lettuce
¾ cup Italian style bread crumbs
3 Tbsp grated Parmesan cheese
¼ cup shredded Mozzarella cheese
1 Tbsp olive oil
¼ tsp fresh ground black pepper
1-2 Tbsp Miracle Whip
2 large plum tomatoes
1 medium summer squash
In large skillet cook bacon over medium heat until crispy fried. Remove and drain on paper towels. Chop with a knife or crumble with fingers.

Cut summer squash in half lengthwise and remove seeds. Brush with olive oil (or spray with cooking spray) sprinkle with salt & pepper (salt is optional) and cover with aluminum foil. Roast in toaster oven (or conventional oven) at 350º for 15 minutes (while you are cooking the bacon).

Slice tomatoes in half lengthwise and remove pulp, leaving ¼ to ½ inch shell. Sprinkle each half with salt & pepper (salt is optional).

In medium bowl combine lettuce, bacon, bread crumbs, Parmesan cheese, olive oil and pulp from tomatoes. Mix well.

Brush each summer squash and tomato shell with Miracle Whip (or mayonnaise if you prefer) and mound equal portions of bacon mixture in each. Place on roasting pan. Sprinkle with Mozzarella cheese and fresh ground pepper.

Roast uncovered 12-15 minutes at 350º.

© Crackerberries 2009