Tag Archives: cauliflower

Stuffed Peppers.. or returning to the kitchen again

I’ve been traveling.  A lot.  My interest in the kitchen has waned as a result so I started to fall towards the whole takeout-delivery cycle of food.  It’s a bad place to be, so I’ve returned to the kitchen with a renewed interest in.. the crockpot.  Ahh.. pot roast.. or vegetable soup… or the bajizillion other things you make in a crockpot.

I came across a recipe from a paleo site.  Let me start by saying that I am not a follower of paleo.. but because they eschew grains and I live with someone trying to keep carbohydrates in check, they’re a great place to start for cooking ideas.. which brings me to this.  Stuffed peppers.

I made some modifications to the recipe and have put it below.  The first thing I want to say is do. not. cook. the. cauliflower. ahead. of. time.  That makes for mushy cauliflower.  Mushy cauliflower is icky and I disapprove of it wholeheartedly.

Second, notice.. no liquid.  Fear not.  The sausage provides the liquid.

Third, the original recipe called for cooking these badboys for 6 hours.  I cooked them for 4 and they were almost overdone.  I prefer some bite in the peppers.

These are quite filling.  When I made them, I made sides.. which remained untouched.  These are a true one dish meal.

  • 1 pound of hot italian sausage.  I got them and pulled the meat out of the casing.  Gross but effective.  For a less fun alternative, buy bulk sausage.
  • 4 assorted bell peppers. I went with 2 green, 2 orange.
  • 1/2 head of cauliflower, grated or chopped into a “rice” consistency.
  • 1 small (8 ounce) can of tomato paste.
  • 1 small white onion, medium dice.
  • 1 tsp lazy man’s chopped garlic.
  • 2 tsp dried basil.
  • 2 tsp dried oregano.
  • 2 tsp dried thyme.
  • juice from one lemon

With a hearty menacing laugh, RIP the tops off of the peppers.. or use a knife.. it’s cleaner.  Seed them and save the tops.

Put everything in a large bowl and mix like it’s meatloaf.  Do not use a spoon or other utensils.  Practice your menacing laugh.  Mix some more.  When the mixture is fully incorporated, spoon into each of your empty soul-less peppers.  They’ll hold a lot so keep stuffing until they’ll hold no more.. then put the tops back on them and put them in a crock pot.  Cook on low for about 4 hours.


Side dishes

Today we discuss tasty side dishes.  Who makes just an entree for supper unless it’s something like spaghetti?


For years I was always the meat-vegetable-starch person.  Since changing how we eat, It’s become more of a meat-vegetable-vegetable sort of thing, which has forced me to become a lot more creative.   I’ve discovered cauliflower is very possibly the most versatile vegetable ever.  In place of rice, I run cauliflower through the food processor.  In place of mashed potatoes?  Mashed cauliflower.  The best is fairly simple.  Take a head of cauliflower, cut it into quarters and boil until al dente.  Drain thoroughly.  Cover with grated parmesan and melted butter.

Random vegetable stirfry:

This always ends up with whatever I have in the fridge.  One thing it always has is broccoli.  The stir fry I had in the hamburger steak post turned out exceptionally well.

  • broccoli florettes
  • snap peas
  • baby carrots sliced longways into quarters
  • 1 yellow quash cut into thin planes about one inch long
  • one rib of celery cut into inch long pieces quartered the long way.
  • small sweet onion sliced longwise.
  • 1 tsp chopped garlic
  • regular olive oil
  • worcestershire sauce
  • soy sauce
  • dried thyme

Heat a frying pan and add olive oil until it’s hot.  Sautee the onion and garlic until half done.  Add broccoli florettes and stirfry until they are bright green.  Add baby carrots, squash, and snap peas.  Continue to stir fry until squash is al dente – it will start to become a little translucent.  Add celery and give it a couple more spins in the pan then add a splash of worcestershire sauce and a splash of soy sauce.  Sprinkle dried thyme over the completed dish.

Acorn Squash:

I have come to love acorn squash.  Partially because it looks like a gigantic acorn.  Partially because it’s delicious and very easy to make.

Simply split the squash in two and remove the seeds and stringy inner portion.  Place face down on a baking sheet and bake at 350 for an hour.  When they are finished flip them over and put a large pat of butter in the center and sprinkle cinnamon and nutmeg over the whole shebang.  It’s remarkably fun to eat with a spoon.