I spent the morning productively studying – but I was freezing cold! I decided to move from my armchair to my bedroom, as sometimes it’s warmer up there. When I walked in I found a nice patch up sunlight heating up the carpet and that’s where I planted myself for about an hour! The sun was SOOO warm!!
At noon I bundled up and went out for a run. I trekked through two different neighborhoods and covered about 5 miles. My legs got pretty tired at the end, most likely a result of the yoga lunges this morning. But all-in-all it was a good run.
Once showered I set out to make lunch at 1:30. I knew I’d be having some of the Kale Salad I prepped last night and decided to eat up some of our leftover Coconut Cauliflower Chana from Friday night (probably on its last day). It was a delicious and filling dinner-like lunch.
For the kale salad, I took about 4 cups of trimmed and washed kale and, as you all advised, massaged in the juice of half a large lemon and 1 tsp olive oil, plus some kosher salt. It was very acidic, but also very tender! I topped with some fresh avocado, which I haven’t had in ages and was SO good. My throat kind of hurts now, and I wonder if the lemon acid burned me?
The chana was divine! I must have been in a haze on Friday because this tasted so good to me today, or it just needed more time for the flavors to meld. I topped it with a few salted peanuts.
I rounded the meal with a half piece of TJ’s WW Naan. Yes, this is from our Valentine’s Party, but it showed no signs of deterioration so I ate it. I just love how doughy it is!! I’m not really ever allowed (nor do I want to) buy bread with the baker and his job, but this is so different from any other kinds that I might have to get it again. That little daffodil came from our yard! it was 20* this morning and he looked cold.
Celebrity Guest Lunch Post!!
Do you all remember Stephanie Izard from the Quaker Heart Healthy Weekend (and of course, Top Chef )? Well I asked her to do a guest lunch post for KERF and here she is!! I know you guys have some oatmeal recipes to submit out there
Hi all, “Guest Blogger” Stephanie Izard here!
Today, I’d like to share one of my newest recipes with all of you – Oat and Ground Beef Stuffed Poblanos. It’s an easy recipe that’s perfect for lunch or dinner.
I was inspired to come up with this recipe when I learned about a new cooking contest – the Quaker Oats Viewer Quickfire Challenge. For all you “Top Chef” fans out there, this is your chance to see if you have what it takes to go knife-to-knife with other chefs (for those of you who don’t know, I competed on the show last season and became the “Top Chef”).
All you have to do is submit your original recipe that showcases Quaker Oats to www.BravoTV.com. Three finalists will be flown to NYC to compete in a live Quickfire Challenge, and the winner will have the chance to attend a future “Top Chef” episode. Entries can be submitted through the end of February. For more information and Official Rules, visit www.BravoTV.com.
Without further ado, here’s the recipe:
Oat and Ground Beef Stuffed Poblanos
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, diced small
- 2 cloves garlic, minced
- 3/4 cup Quaker Oats, uncooked
- 1 15-ounce can diced tomato, un-drained
- 1 cup chickpeas, roughly chopped
- 1/4 cup chopped black olives
- 2 teaspoons whole grain mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon red pepper flakes
- 10 large fresh basil leaves, sliced into thin ribbons
- 1 teaspoon coarse salt and ½ teaspoon freshly ground black pepper.
- 4-8 tablespoons light sour cream for garnish
- 2 scallions, chopped
- Preheat the oven to 350° F.
- Char the poblano peppers over the flame on a gas cook top, or in a 450° oven. When the skin is blackened all around, transfer the peppers to a large glass bowl and cover with plastic wrap. Set aside and prepare the filling.
- Heat the oil in a large sauté pan over medium-high heat. Brown the beef in the hot pan, stirring occasionally, about 5 minutes. Add the onion; reduce the heat to medium and cook an additional 5 minutes. Add the garlic and sauté for about 30 seconds.
- Turn off the heat and stir in the oats and the tomatoes, combining the ingredients thoroughly. Add the chickpeas, olives, mustard, Worcestershire, red pepper flakes and basil, stirring again to combine. Season the filling to taste with coarse salt and freshly ground black pepper.
- Peel the charred skin from the peppers. Cut the stem-side top off of each, and pull out the seeds, keeping the rest of the pepper intact. Stuff each pepper with about 1 cup of the filling and arrange in a glass baking dish. Transfer to the oven and bake for 20 minutes to heat the peppers through.
- Serve with sour cream and scallions.
Thanks so much for the post Stephanie! Oats rock
Study time is resuming in 3….2…..