If you're not a chick lit fan (or if you are & simply didn't know) yesterday was the long awaited release day for Emily Giffin's new book. She's the author of Something Borrowed/Something Blue (read the series, if you haven't already) along with a slew of others. The past two books have been a bit depressing- no where near as good as her first ones, in my opinion- but I like her style and have faith that this new book will end on a happier note as opposed to the fuzzy gray area the others have drifted into.
So, when I wrote my list heading to Super Target (say it like Mary Katherine Gallagher, trust me it works) picking up the book was one of my top priorities. You may be thinking, who the hell cares if you bought a new book but..here's why it's worth putting out into the blogosphere:
Yes! Somehow, someway without paying more Target had autographed copies of the book! I don't know if it was through the publishing house or what but I am so excited! This is almost as good as if I had stood in line to meet her. Except, I didn't have to stand in line and do the 30 second awkward chit chat while she scribbles in my overpriced book.
nerding out over pink sharpie
Before I move onto the recipe, no, I have not started the book yet. I meant to but I haven't had a chance. With good reason. I made my very first visit to Yogurtland. People, why had no one told me that Hello Kitty is their logo?! How had I not known!? I was seriously flipping out while in there! Hello Kitty everywhere! Thank goodness the fro yo was awesome (the coconut flavor was so good) if not, I would never be able to drag Fran back.
it's a testament to my love for HK that I would post this disheveled/bum/IG picture of me
I realize this entry is going rather long but they were too exciting discoveries that I had to share (note to self: must make friends in Ft. Worth soon so as to not inundate blog).
The recipe I attempted was a quinoa stuffed red pepper. Yes, prepare yourself for awesomeness! Again, keep in mind that every time I share these recipes with you, I take a few detours from what the original recipes call for which is why I include the direct link so I don't screw up your dinner.
- 4 red bell peppers
- pepper jack cheese
- quinoa (or, in my case, brown rice that I had from the night before)
- half an onion
- jalapeno (I used two for extra spiciness)
- a lime
- 2 cloves of garlic
- olive oil
- a can of black beans
- a can of diced tomatoes (I would use fresh ones instead, though)
- salt & pepper
Preheat your oven to 350 degrees.
Then begin by finely chopping your onion & jalapenos, transfer to a pan that has been liberally doused with olive oil for about five minutes before adding in the garlic. Allow the three to sautee for another 2 minutes. I squeezed the lime at this point for a bit of zest (next time I may add another...)
If you are using a can of diced tomatoes, drain the tomato juice into a baking pan (you will use this later). After which you will add the tomatoes to the pan with the onion/jalapeno/garlic mix and let simmer for 5 minutes. While that is happening, drain your can of beans & then add into the mix & stir before removing from heat. Once the pan is off heat, add in the rice and cheese*.
*if you choose to use quinoa: you'll add the quinoa when stirring in the black beans along with a cup & a half of water which you will then bring to a boil. Once boiling has occurred, bring down to a simmer & let sit for 20 minutes before adding the cheese
During this time, your bell peppers are to have been pitted and scooped to become teeny bowls because you will be spooning & stuffing the mixture into them before sprinkling the tops with cheese. They should end up looking something like this:
the best is yet to come!
Cover with aluminum foil & bake for 20 minutes. Then remove the foil & bake uncovered for another 10 or until the cheese has lightly browned. Upon which, serve on a bed of the mixture (I had so much of it left over, next time I could do with another three bell peppers) and drizzle with a bit of the tomato juice before digging in.
Because I chose to use brown rice versus the quinoa, I think my version was a bit blander. Next time I will shell out the extra dollars for the quinoa because it is sure to absorb all the flavors in the mixture much better than the rice. Either way, I can assure you that this recipe is a keeper.