Peppers with Goat Cheese

12-15 small yellow, red, and orange peppers
8 oz plain goat cheese
2-3 Tablespoons olive oil
1/8 Teaspoon salt

Wash and slice off tops of peppers, remove seeds. Simmer on stove about 10 minutes until flexible but not mushy (you have to be able to stuff them without them falling apart). Remove from heat and cool.
Once cool stuff with goat cheese. They look better if you take care not to get the goat cheese on the outside of the peppers but the taste is the same either way.
Put into baking dish, drizzle with olive oil and sprinkle with salt.

Preheat oven and bake stuffed peppers at 350 degrees for about 5-10 minutes. The goal is to warm the goat cheese without over cooking to prevent the cheese from loosing its smoothness.  Let cool 5-10 minutes before serving.

Apple Crisp or (maybe Apple Brown Betty)

Off the top of my head…..

5-6 medium apples (Fugi are best for baking and easy to find).
2 Tablespoons lemon juice
1/8 Teaspoon salt
1-2 Tablespoons sugar (depends on how sweet you like things and how sweet the apples you use are.)
Cut apples and mix with lemon juice, salt, and sugar. Put in pie pan or 8×8 in cake pan.

1 1/2 Cups almond meal
3/4 Cup soft butter
1 Teaspoon cinnamon
1/4 Teaspoon cloves
1/8 Teaspoon salt
Mix together until well blended. Sprinkle over top of the apple mixture in pan. Bake at 350 degrees until crispy light golden brown on top and apples are soft when tested with a fork.

Best served with vanilla ice cream!

Roasted Eggplant & Red Pepper

1 large eggplant cut up into pieces no thicker than 3/4 inch
2-3 red bell peppers cut up in medium sized chunks
1/2 yellow onion chopped and caramelized in a little olive oil
1/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground black or mixed peppercorns
1-3 cloves of crushed garlic
1/4 cup olive oil
Brussel sprouts are also a good addition to this dish – a few or a lot.
Mix all ingredients together and place in baking dish that is big enough so the vegetables can easily cook (not too deep). I use a 9″x13″ glass baking dish. Bake at 350 to 375 degrees for about an hour. Mix as necessary to assure all vegetables bake evenly.

 

Hearty Salad

Base:
1 cup finely cut green cabbage
1 cup finely cut red cabbage

1 cup chopped arugula
1 cup chopped kale
Mustard greens, parsley, beet greens, and others can be added when available.

Options to change it up: grapes, apples, dried cherries, tomatoes, peppers, olives, capers turkey, hardboiled egg.

Toppings: Feta cheese, toasted sunflower seeds, Olive oil and vinegar dressing.

Cabbage and kale can be cut up in advance because they hold up very well in the refrigerator for a week. Cabbage is nicest if cut on a mandolin so it is fine like sauerkraut.

Arugula and other greens don’t hold up as long so I keep them in a container separate container from cabbage that I plan to store for a while. I cut up enough cabbage and kale for the week and then add more perishable items when the salad will be eaten in a day or two. I don’t usually use lettuce because it doesn’t hold up as well as arugula.

Ginger Peach Scones

Kenine gave me some peaches and I am looking for ways to use them. This recipe is the first iteration so may be modified after I taste them. They should be done in about 20 minutes so we will see!

PS these were not so good (bland) so this recipe needs some work. Please post ideas/modifications.

3 cups almond meal
2 1/2  tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 cup grapeseed oil or olive oil
2 eggs
3 tablespoons 2% Fage yogurt (contains no starches)
1/2 cup pureed fresh peaches

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Sunflower Seed Crackers

1 Cup ground sunflower seeds
1/2 Cup shredded, unsweetened coconut
1/4 Cup sesame seeds
1 egg
1/4 Cup water
1 Tablespoon balsamic vinegar
1/2 Teaspoon salt
1/4 Teaspoon mixed peppercorns

Mix well and put on parchment on cookie sheet. Place wax paper over dough and roll out no more than 1/8th inch thick and score. Put in cold oven and set to 300 degrees bake 20-30 minutes or until golden brown.

Cinnamon Raisin Scones

3 cups almond meal
2 1/2 to 3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/8 cup grapeseed oil or olive oil
2 eggs
1/2 cup 2% Fage yogurt (contains no starches)
1/3 cup raisins

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). If desired sprinkle with cinnamon sugar or sugar. Bake in preheated oven at 350 degrees for 20-25 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.

Kale, Feta and Dried Cherry Salad with Pomegranate Dressing

4 servings

A Sporty original recipe with variations! Kale becomes very tender when massaged.

Ingredients

1 small shallot, finely chopped

2 tablespoons red wine or sherry vinegar

2 teaspoons pomegranate molasses (can be found in middle eastern grocery stores)

2 tablespoons extra virgin olive oil

Sea salt, freshly ground black pepper

1 bunch red Russian kale, ribs and stems removed, leaves torn into 2″ pieces

1/2 cup dried cherries or toasted walnuts or pepitas

2 ounces feta or blue cheese or ricotta salata

Preparation

Combine shallot, vinegar, olive oil and pomegranate molasses in a large bowl; season dressing with salt and pepper and let sit at least 5 minutes. Dressing can be made 4 hours ahead, just cover and chill.

Add kale to dressing, season with salt and pepper to taste, and gently massage dressing into leaves. Add cherries, walnuts or pepitas and toss to combine. Serve topped with cheese of choice.

Rhubarb Scones

3 cups almond meal
3 Tablespoons turbinado sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1 teaspoon vanilla
2 eggs
1/8 cup grapeseed oil or olive oil
1/2 cup cooked rhubarb and a couple mashed strawberries (unsweetened)

Mix all ingredients well and spoon on to greased cookie sheet (or use parchment paper). Bake in preheated oven at 350 degrees for 15-20 minutes. Test by sticking with knife. They are done when lightly browned and knife comes out clean. For best flavor cool before serving. Makes about 15 scones.