- The Red Queen by Philippa Gregory
So many things to talk about!! But because I can't decide where to start we'll just focus on dinner last night...
M went to the fruit and veggie shop after work and came home with a huge bag of capsicums so naturally there was only one thing to do (okay fine, I’m sure there were lots of things we could have done but only one came to mind at that point), stuff them.
It turned out rather delicious so I thought I’d attempt to give you the recipe...but then I realised that my cooking method is very much the “bit of this” and “handful of that” approach so these amounts that I’ve made up below are probably hopelessly incorrect! Oh, and you end up with more mixture than required but then again you can always make more or just eat the mixture by itself. It's quite tasty.
Stuffed Capsicums
Serves 4 (of us...don't know about you guys though)
Set some rice cooking with the sultanas (I used the rice cooker).
In a frypan, heat some oil and fry the onion. Add the mushroom and cook for about a minute then add the cumin, paprika, coriander and basil and cook for another minute. Add the carrot and tomato and fry until almost cooked then add the chickpeas, spinach, pumpkin seeds and sweet chilli sauce. You can add salt and pepper at this stage too but we tend to add ours individually when dinner is served. Take off the heat.
Add the cooked rice mixture to the chickpea mixture and mix together. Spoon the mixture into the halved capsicums until basically overflowing (you can pile it quite high and press it in). Sprinkle some yeast flakes (savoury yeast) on the top of each one.
Bake in the oven at 200°C for about 25 minutes.
Eat.
- Rice (mixture of brown and white) - about 1 - 1 1/2 rice cooker scoops
- a large handful of sultanas
- 1 onion, finely chopped
- 8 button mushrooms (?), diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1 tsp sweet basil
- 1 large carrot, diced
- 1 large tomato, diced
- 1 tin of chickpeas, drained and rinsed
- a handful of chopped spinach
- a small handful of pumpkin seeds
- a dash of sweet chilli sauce
- a sprinkle of yeast flakes (savoury yeast)
- 4 capsicums, halved and de-seeded (we had a couple of large red ones and a couple of smaller yellow ones)
Set some rice cooking with the sultanas (I used the rice cooker).
In a frypan, heat some oil and fry the onion. Add the mushroom and cook for about a minute then add the cumin, paprika, coriander and basil and cook for another minute. Add the carrot and tomato and fry until almost cooked then add the chickpeas, spinach, pumpkin seeds and sweet chilli sauce. You can add salt and pepper at this stage too but we tend to add ours individually when dinner is served. Take off the heat.
Add the cooked rice mixture to the chickpea mixture and mix together. Spoon the mixture into the halved capsicums until basically overflowing (you can pile it quite high and press it in). Sprinkle some yeast flakes (savoury yeast) on the top of each one.
Bake in the oven at 200°C for about 25 minutes.
Eat.
I'm going to ignore the part about the sultanas because I love all the other ingredients so much :P I'm so glad you've settled into the new place, and new kitchen, so well!
ReplyDeleteLooking forward to Friday :) xoxo
That looks really nice - I've got a similar sort of recipe with rice and moroccan spices, with sultanas and dried apricots. SOOOO yummy, I reckon chopped dried figs would be a winner too.
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