CHERRY & SAUSAGE STUFF BELL PEPPERS

 INGREDIENTS:
20 Cherries
Turkey Sausage.
3 or 4 Bell Peppers your choice of colors.
1/2 White onion.
3 garlic cloves
2 Tablespoon olive oil.
1 Anaheim pepper
2 cups of brown rice
3 1/2 cups water
1 zucchini
Spices & Herbs.
A few sprigs of fresh Tarragon.
1 Teaspoon paprika
1 Teaspoon cinnamon
1 Teaspoon cumin.

 Put rice and water in pot.

 Cover with lid and turn on high.  Keep an eye on it and watch for it to boil.

 Take the 1/2 onion

 Slice

 & dice.  

 Dice the garlic

 And dice the Anaheim pepper. 

 Put all the dice veggies into a large pan with olive oil.  Turn to medium high heat and sautee.  Keep in mind if you feel that every thing is getting out of hand turn off the burner and set the whole pan side until you have completed another take.  Remember at your own pace. 

 Look at rice as soon as it's boiling turn it down to low, it will continue to bubble.

 Sauteed veggies. 

 You can use 4 or 3 bells.  

 Cut the tops off and remove seed and keep tops.

 Use a steamer basket to steam bell peppers.   Fill the bottom with about 4 cup of water.  

 Place bell pepper face down and add lid, turn to high and let steam.  Rice is still bubbling it's fine.

Notice how the steamed bells have a much duller appearance and the bell pepper on top is nice and bright because it's not steamed.    The knife should easily pierce the cooked bell pepper. 

 Pay attention as soon as the bubbles disappear turn off the burner and let it rest until every thing else it ready.

 Garden fresh zucchini.

 Sliced

 and diced.  Set aside.

 Sausage 

 Sliced & Diced

 You can use the whole amount.  I used 1/2 of this and froze the rest, your choice.

 I turn off the burner to the veggies until I was ready to add the sausage and spices.  Turn the burner back on to Medium high and cook sausage.

 Cherries.

 I just go for it cut into the cherry and cut around the pit, then cut the bottom off.

 Add cherries and zucchini to pan. 

 Stir in.  Cook until tender about 6 minutes.

 Add rice and stir in.

mmmmmmm Yummy.

Stuff steamed bell pepper and your ready.   
ENJOY.

GARBANZO PEANUT BUTTER & HONEY COOKIES

Cookie Time.  :)

INGREDIENCE:
1 can of (G)arbanzo beans drain and washed.
1/2 cup creamy peanut butter.
2 Additional table spoons of peanut butter.
2 Table spoons of water.
4 Table spoons of honey
2 Table spoons of butter.
1 1/2 teaspoon baking powder
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups flour

METHOD: 
For this recipe you will need a small food processor, or a blender to cream the G beans.  After each blend open it up and push every thing down with a spatual and add the water, keep blending.  Next add two table spoons of peanut butter and blend some more and keep pushing the mixture down with a spatula periodically.

 Cut the 2 table spoons into small squares and add to the mixture.

 Push them down into the paste and blend until their are incorporated until every thing is creamed.  

Remove the cream from the processor with a spatula and put all in a mixing bowl with 1/2 cup peanut butter, cinnamon, honey and baking powder.   I was not paying attention and globbed the peanut butter right on top of the honey and backing powder.  It's their, just hiding.   Mix all well.

 Next add sugars and mix in.

 Incorporated.

 Add one cup of flour.   This dough is very wet it will absorb all the flour.

 Add another 1/2 cup and mix in very well, until you can not see any more flour.

 Spray your hands with non stick and roll walnut size dough balls and place on a non stick cookie sheet or as I like to do my pizza pan.  These cookies do not have enough butter to flatten out by them selves, so you have to flatten first before you cook them.

Bake at 350 and check periodically. They will be done when the bottoms are golden.  Yeah you heard me right the bottoms. Just take a metal spatula and gently lift them to check.  And this goes for all cookies, when the bottoms are golden the cookie is ready.  

Whalla.   Now I completely forgot to take a picture of them cooked.  Oh well. 

BASIC OAT MEAL & YOUGURT POWER BREAKFAST

This is so simple so easy and it keep you full longer and if your into doing long rides or runs it's a power house of energy.   And not to mention that you can make this the night before, and heat it up in the morning.  Talk about a fast breakfast.   

1 cup of steel cut oats.
2 cups of water.
1 heaping tablespoon of Chobani Yougurt.
Cut up fresh fruit. Strawberries, Blue berries, grapes, melons, peaches, figs, what ever is season. 
A small bit of honey with this is also yummy.
Get creative,  how about granola?   Pumpkin seeds?   Invent your own favorite.  

Bring the water to a boil.  Next add cup of steel cut oats and stir in and immediately turn down to low and stir.   Stir occasionally, to keep oat's from sticking to the bottom.    As the water is absorbed into the oats the mixture will thicken up.   This should take 20 minutes.    As soon as the mixture is not water and is very clumpy and sticky, turn the heat off.  

Put 1/2 cup in a bowl with 1 heaping table spoon of Chobani's yougurt and mix in and then top off with fruit.  Enjoy. 

How to reheat your oat meal.  
Put cold oat meal in a pan with enough water to cover the bottom of the pan.  Turn the burner to medium high. With a spoon break up cold oat meal and keep breaking it up and mix it around until it hot all the way through and ready to eat.  ;)    Easy easy and did I mention easy. 

GARLIC SHIRMP SUMMER FRUIT SALAD WITH LIME & HONEY DRESSING

 This was so yummy and refreshing.  Makes a great meal for a hot summer day.  

INGREDIENTS:
A Bag of shrimp any size.  
2 cups Personal Watermelon.
2 cups Jicama
1 Lime
1 Tablespoon Olive oil
2 Tablespoons Rice Vinegar
A handful of Cilantro
15 grape tomatoes.
3 to 4 Tablespoons of Pine nuts.
3 to 4 Tablespoons of Hemp Hearts. (optional)
3 to 4 Garlic peeled.
7 Large Strawberries.

1 1/2 Table spoon honey.

FIRST:  In a bowl pour frozen shrimp in and cover with warm water to melt off ice.  Repeat several times until ice is gone.   Drain water off and pat dry shrimp with towel to remove excess water.   If a little bit is left no worries.    Put thawed shrimp in refrigerator.

 All the goodies.

 Jicama.

 Slice in half.

 Set 1/2 face down and slice.

 With small knife remove rind.

 First cut in to sticks on the Right and then dice on the left.  

 Personal water melon.  The same as the Jicama.

 Slice.

 Take the rind off and cut into cubes.

 Strawberries were just going to remove tops and slice.

 Grape tomatoes.   Slice into little pieces.

 Mix all in a bowl set aside in the refrigerator.










   I like to use a lot of cilantro.  So a big hand full of leaves with out stems.  3 garlic cloves.  Now remember no rhyme of reason do the best job you can when mincing.

 Minced.

 Add to pan with olive oil.  And turn burner to Medium high. and stir into olive oil for about a minute, it should be come very fragrant.   Next add the shrimp and turn down to low or a tad above low. 

 Coat the shrimp well.

 Honey.

 Lime. Juice or squeeze the lime into the honey with two table spoon of rice vinegar. 

 Keep an eye on the shrimp.  They will start turning pink.

The dressing.  Very simple and not over whelming.

 Now the shrimp all have a uniform color and all look pink and are not grey.   If you are unsure and see grey.  Cover with a lid on low and let simmer for about 1 or 2 minutes.   This should do the trick.

 Have a ice bath ready.  A bowl with ice cubes and water with another bowl on top.  This will help cool the shrimp down.

 Pour all, liquid inclued into the bowl and stir until the shrimp are cooled down.  Add all the liqued to the salad.

 Add cooled shrimp to bowl with hemp hearts and pine nuts and pour over Honey Lime dressing. Mix all







Enjoy on a hot summer day.