Rule # 11 and a yummy recipe

It's just that simple.  Bob and I have both went over the down falls of "bad carbs"...potatoes are no different.  IF I use potatoes, I tend to go for sweet potatoes.  In this short little chapter, Bob outlines the best ways to prepare sweet potatoes, rare potato varieties, and other root vegetables (parsnips, etc).  He says that all potatoes no matter what form should be used sparingly and not at all in the first month of a new regimen, but IF you choose to indulge....here's what to do:

"RAPID ROASTING: The best chefs in the world use this technique, as do some of the best home cooks I've ever met.  Cut your sweet potatoes, turnips, or parsnips into one-inch cubes and sprat them olive or canola oil.  Preheat the over to 450 F, put them on a baking sheet, and roast for about 15 minutes.  Take them out and sprinkle with pepper, minced garlic, lemon, or your favorite herb.  You can cook a bunch of these on Sunday night, let them cool, and place in the fridge.  They will last all week, and you can use them in anything - soups, salads, even sandwiches, or as an accompaniment to your new repertoire of fish dishes.

FAKE FRYING: Fiber and taste are largely lost from root vegetables when you deep fry them.  Keep the shape that reminds you of the deep fried version, but "fake fry" those root vegetables and you'll retain the fiber and the taste, and you'll forego the fat calories.  This cooking technique is much like rapid roasting: take, say, some parsnips - those long carrot looking things next to the carrots at the market - and slice them lengthwise into fries.  Toss them with some pepper and a tablespoon of olive oil.  Get the over up to 450F, put the 'fries' on a baking sheet and let roast until they begin to brown.

WHOLE MASHING: You can kind of predict what this entails.  You roast the root veggies (in addition to those described above, butternut squash and Jerusalem artichokes) with the skin on until they start to carmelize, let them cool, and then...mash (not blend).  Because mashing concentrates calories, this is a perfect dish for your splurge meal (Rule 20), when you really want that mashed potato and gravy dish from back in the day."

The recipe I have today is from dinner last night.  I found some inspiration on Pinterest and ran with it!




Quinoa Stuffed Bell Peppers

Ingredients:

1 cup uncooked Quinoa
Olive Oil
1 can of black beans
3 Roma Tomatoes, chopped
Garlic
1 bundle of green onions, chopped
3 green peppers - tops and seeds removed
Sprinkle of cheese

Prepare Quinoa as directed on the box/bag.
Place the clean green peppers in a glass baking dish.
Mix all ingredients except pepper together in a separate bowl. (quinoa, tomatoes, onions, garlic, beans).  Spoon in to peppers, drizzle with olive oil and bake for approx 30-35 minutes at 350F
Remove and sprinkle with shredded cheese.

mmmmmmmmmmmm

I have a LOT of filling leftover, so I think I'm going to hunt the grocery store for more veggies to stuff....maybe zucchini or other on sale squash.  I bet an acorn squash would add a nice sweetness to the dish.  Stay tuned!