Stuffed Peppers with Quinoa

• Prep:      35 min. Bake: 35 min.
• Yield:      4 Servings

Ingredients

• 1      can (14-1/2 ounces) diced tomatoes, undrained
• 1      cup water
• 1/2      cup quinoa, rinsed
• 4      large green peppers
• 3/4      pound lean ground beef (90% lean)
• 1      large onion, finely chopped
• 3      teaspoons fresh chopped parsley
• 2      teaspoons paprika
• 1/2      teaspoon salt
• 1/4      to 1/2 teaspoon crushed red pepper flakes
• 1/4      teaspoon pepper
• 3      garlic cloves, minced
• 2      cans (8 ounces each) no-salt-added tomato sauce, divided
• 3/4      cup fresh corn
• 1/2      cup goat cheese

Directions

• Drain      tomatoes reserving juice; set aside. In a small saucepan, bring water to a      boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until      liquid is absorbed.
• Meanwhile,      cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook      peppers in boiling water for 3-5 minutes. Drain and rinse in cold water;      invert onto paper towels.
• In      a large skillet, cook the beef, onion, parsley, paprika, salt, pepper      flakes and pepper over medium heat until meat is no longer pink. Add      garlic; cook 1 minute longer. Stir in one can tomato sauce, corn, quinoa      and tomatoes; heat through.
• Spoon      into pepper halves. Place in a 13-in. x 9-in. baking dish coated with      cooking spray. Combine the reserved tomato juice and remaining tomato      sauce; pour over peppers.
• Cover      and bake at 350° for 30-35 minutes or until peppers are tender. Sprinkle      with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4      servings.

Nothing beats the nutrition of raw veggies with all their natural goodness.  I love the simplicity of this summertime soup.
Cream of Cucumber Soup
By Jennifer Cornbleet

4 romaine lettuce leaves, chopped (about 1.5 cups) (I use tightly packed cups)
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1/2 cup water
1 T lemon juice
1/2 t crushed garlic (1 clove)
1/4 t salt
1/2 ripe avocado, chopped
1 T extra virgin olive oil
1 T minced fresh herbs, or 1 t dried (I use parsley)

Place the lettuce, cucumber, water, lemon juice, garlic, and salt in a blender and process until smooth. Add the avocado and EVOO and blend again until smooth. Add the herbs and blend briefly to mix. Serve immediately. For a chilled soup, refrigerate for 2 hours before servings.

This soup is one of St. Louis’ iconic dishes from Balaban restaurant.  The recipe has been a closely guarded secret for over 30 years and is courtesy of Aaron Teitlbaum based on the original recipe by Adalaide Balaban and Selina Ford.  The recipe is quite large.  I have been successful in preparing this in half batches.

Herbie’s Vintage ’72′s Cucumber Bisque

INGREDIENTS

1/4 lb. chicken fat*
2 cups flour
1½ tsp. white pepper, plus more for seasoning
2½ quarts chicken stock
7½ lbs. cucumbers, peeled
1 stick unsalted butter
3 yellow onions, diced
½ cup granulated sugar
3 bunches parsley, chopped
1 cup lemon juice
Salt to taste
½ cup sour cream

PREPARATION

• Make a roux: In a large stock pot, melt the chicken fat. Whisk in the flour and white pepper and cook until it is blond. Whisk in the chicken stock and simmer for 30 minutes.
• Chop the cucumbers into fine pieces using a food processor.
• In a large pot with a lid, melt the butter over low heat. Add the onions and cover. Sweat the onions until soft and translucent, stirring occasionally. Add the cucumbers and sugar. Simmer for 1 hour.
• Cool both mixes, then combine them.
• Blend the parsley and lemon juice and add to the cucumber-roux mix.
• Purée the soup in a food processor.
• Season to taste with salt and white pepper.
• Just before serving, stir in the sour cream.

* 1 stick butter may be substituted for the chicken fat.