Here are this week’s four questions. If you are inspired to play, go HERE
#1. Cottage cheese. Small curd, large curd, chunk or whipped?
I used to prefer small curd, but my job has pretty much turned me off from all chunky liquid substances, thankyouverymuch. :)
#2. Burgers. Made fresh, preformed fresh or preformed frozen?
It seems that preforned frozen veggie burgers stand up the best. Don't get me wrong, I've tried to make fresh but it was more of a disaster than a success. Anyone have any advice to share?
#3. If you could only buy one kind of salad dressing what would it be?
I usually just stick with pure aged balsamic vinegar, but there is nothing like Poppyseed Dressing, yum!
#4. Share a crockpot or slow cooker recipe.
Bell Peppers Stuffed With Salsa Rice And Beans
Serves: 4 *Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference*
4 large bell peppers
1 1/2 cups cooked or one 15 1/2-ounce can red kidney beans, drained and rinsed
1 cup tomato salsa
3 scallions, chopped
Salt and freshly ground black pepper
One 14.5-ounce can crushed tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Cut the tops off the bell peppers and remove and discard the stems, seeds, and membranes. Arrange the peppers upright in a 5- to 6-quart slow cooker.
In a medium bowl, combine the rice, beans, salsa, scallions, and salt and pepper to taste. Mix well. Fill the pepper cavities evenly with the rice mixture, packing lightly. Replace the pepper tops.
In a medium bowl, combine the tomatoes with the cumin, oregano, sugar, and salt and pepper to taste. Pour over and around the peppers in the slow cooker. Cover and cook on low for 4 hours, or until the peppers are tender but still hold their shape.
Excerpted from Fresh from the Vegetarian Slow Cooker by Robin Robertson ©2004, The Harvard Common Press.