Recipes from ‘No Fret Cooking’
1 10-ounce package of mini peppers
3 cups yellow Yukon gold potatoes or potato of choice, peeled and chopped
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1/4 cup cheddar or cheese of choice, grated
1/3 cup of corn, frozen niblets or fresh if in season
1/2 cup of scallions, thinly sliced
3 shakes cayenne
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder or to taste
Sprinkle of paprika
1 chili pepper, finely diced (optional)
Boil potatoes and garlic until tender. While potatoes boil, cut off tops of peppers, remove seeds, wash but do not dry, and brush all around outside of each pepper with oil and broil until peppers are slightly blackened on both sides. Allow to cool a bit.
While peppers blacken and cool, mash potatoes with butter, stir in cheese and mix until well-blended. Add corn, scallions, spices and chili pepper. Stir until everything is well-blended, and adjust seasoning for personal taste.
Using a small spoon, fill mini peppers with potato and vegetable mixture, mound a bit, and sprinkle lightly with paprika. Place in a shallow casserole and heat until warm.
3 cups honeydew melon, cubed
1 teaspoon shaved 70 percent dark chocolate
Mini dark chocolate chips to decorate
Fresh mint, for garnish (optional)
Cube melon and blend until smooth. Peel and chop avocado and add to melon mixture. Blend until all mixed.
Grate chocolate. Put some melon and avocado mixture in a parfait glass. Sprinkle with some shaved chocolate. Pour another layer of melon and avocado mixture over chocolate and sprinkle a little more chocolate on top.
Decorate with some mini dark chocolate chips and garnish with a piece of fresh mint if desired.
Blueberry Blues Bread
Yields 1 bread, 2 small breads or 20 muffins
21/2 cups brown rice, whole wheat or spelt flour (Cook’s choice — brown rice flour)