One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Continue reading “Cheesy Quinoa Black Bean Stuffed Bell Peppers” »
One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Continue reading “Cheesy Quinoa Black Bean Stuffed Bell Peppers” »
One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Continue reading “Cheesy Quinoa Black Bean Stuffed Bell Peppers” »
One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Continue reading “Cheesy Quinoa Black Bean Stuffed Bell Peppers” »
One of my favorite recipes from childhood is one for stuffed bell peppers. (We love them so much both my mom and dad have their own versions!) I’ve been experimenting with a quinoa stuffed version and have settled on this one as a great meatless approach to stuffed peppers.
Continue reading “Cheesy Quinoa Black Bean Stuffed Bell Peppers” »
I grew up drinking a lot of Mexican hot chocolate, made from those granular discs of Ibarra Mexican chocolate that were always stashed somewhere in our pantry. Whizzed with hot milk in the blender, it made a great morning treat. Sometimes Mom added a dash of almond extract.
It’s only a matter of time before I turn something I love into ice cream. This is how a recipe evolves.
I began this summer by expressing, in no uncertain terms, just how terrible New York City summers really are — sticky airlessness occasionally broken up by eerily refreshing droplets of cool water on your head that turn out to be filthy window a/c run-off, and you know, given that NYC lets people with absolutely no relevant skills install their own window a/c units, you might not want to walk underneath them at all, is all I’m saying. Right, I’ve digressed again. I think I hoped that if I aired my grievances about summer early and unflinchingly, I could get through the season without my least favorite of my writing tics, whining about the weather.
And I did, just not because of that. Despite dire warnings from the Farmer’s Almanac that we were going to have one of the more “humid and thundery” summers on record, to my delight, we experienced the opposite. Before Labor Day, there wasn’t a single day where temperatures crept above 91 degrees. In 2013, a year when I broke my don’t-complain-about-the-weather rule basically every time I opened my mouth, there were 16. [I promise, I’m getting somewhere with this.] Of course, NYC still has to have the last word and in the first week of September was back to its muggy air/scorched sidewalk ways. And it was in that week that when getting my weekly fix at this new dumpling place my neighborhood was graced with over the summer, I picked up some of their housemade cucumber lemonade and have not been able to talk about anything else since.
… Read the rest of cucumber lemonade on smittenkitchen.com
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Who shops and eats here: Batya Stepelman of Sparrows & Spatulas, along with her husband, Matt Berman, and their young sons, Otis and Theodore
See her kitchen: Batya Stepelman’s Open, Garden-Powered Kitchen
Where: Denver, CO
Rent or Own? Own
We recently toured the open, garden-powered kitchen of Batya Stepelman and were inspired by her city garden and how she finds ways to bring healthier meals and more vegetables to her family’s table. Before visiting her home, Batya and I took a trip to the Cherry Creek Farmers Market, where we sketched out meals for the week, selected from seasonally ripe produce, and even gained some helpful gardening advice.
Batya shares her best time-saving tips on how she makes the most out of a trip to the farmers market and how local, seasonal eating influences her cooking style.
Reader Emilie’s kitchen was one of the entries in The Big Reveal 2014. While she didn’t take home the grand prize, she is enjoying her new kitchen, which got a bright makeover that involved some rearranging of appliances and plenty of IKEA cabinets. Take a look at how it turned out; we love this transformation!
