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Patch Of Sun

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.

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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?

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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.

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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.

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Celebrity Guest Lunch Post!!

Do you all remember Stephanie Izard from the Quaker Heart Healthy Weekend (and of course, Top Chef

:mrgreen: this !
)? 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 🙂

Stuffed Peppers2

 

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

Serves Four

Ingredients

  • 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

Directions

  1. Preheat the oven to 350° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with sour cream and scallions.

Stuffed Peppers1

Thanks so much for the post Stephanie! Oats rock

Study time is resuming in 3….2…..

Reader Interactions

Comments

  4. Rose says

    How very cool that Stephanie served as a guest blogger, and I’m so glad she offered to post one of her recipes! I just interviewed her yesterday as well – be sure to check out my blog post with our Q & A 🙂 http://onalobsterplacemat.blogspot.com/2009/02/exclusive-interview-with-season-4-top.html

    Reply

  5. Emily says

    Love the daffodil!
    I hope spring is just around the corner. It was sunny here, too, which gave me a little hope!

    Hope the rest of studying is productive!

    Reply

  6. rhodeygirl says

    I love the sunshine in your posts! (both literally and figuratively)

    my favorite salad dressing, which my mom put on our salads every single day growing up, is so simple: lemon juice, good olive oil, and kosher salt! just like your kale today!

    Also, if you love avocado, try eating it alongside a couple of eggs! it is a delicious combo!

    Reply

  7. Rachel says

    SO EXCITING to see the guest blog! Woo woo. And I feel you on the patch of sun – sometimes I’ll follow a little patch across the floor as the sun moves.

    Reply

  8. Julie says

    I hope this doesn’t offend you but…your curling up on the carpet in the sun reminds me of a doggie 🙂 They always find a sun spot to lie in.

    I am having a total bottomless pit eating day. Do you ever get like this and how to you conquer it without going over board? I’ve been reading Intuitive eating and I’m trying to honor my hunger, but I am still learning!

    Reply

  9. Mara @ What's For Dinner? says

    Great lunch and fantastic guest post!! I’d LOVE for Stephanie to do a guest post on my blog…but I’m not NEARLY as well-known as KERF!

    Reply

  11. Kath says

    Julie ,
    No offense taken – I actually felt like a cat!!

    I have bottomless pit days. Just make good choices. Don’t fill up on junk – eat wholesome things. I just reported recently that a study showed the stomach empties 25% faster around PMS time, so there’s probably some science behind your hunger.

    Kath

    Reply

  20. Brooke says

    I’m about three days behind (one for each kid) but wanted to thank you for your thoughts on the book intuitive eating. Because emotions and eating are so intertwined I find that some days I have to control myself even if I want something because I know it is not biologic hunger. I also find the weight I am happiest with myself (low healthy BMI) may be one that requires some degree of acceptance of hunger (bummer!). to end- I appreciate you and your blog.

    Reply

  21. Heather McD (heather eats almond butter) says

    I love warm naan – nothing like it, and I’m loving all your salty peanut additions these days. Such a nice finishing touch to any meal.

    Thank you Stephanie -great recipe!

    Reply

  24. seelee live (for the love of peanut butter) says

    what a great versatile meal. your lunch looks fabbb, kath! very dinner like indeed! Avocado is my family’s favorite ingredient.

    Reply

  29. Hallie says

    What great recipes…yours and Stephanie’s! I made stuffed bell peppers once, but I think using poblanos would be amazing.

    Reply

  35. Sarah (Tales of Expansion) says

    awww, your daffodils are growing outside — i’m so jealous!! lunch looks so yummy — good tip on the kale and lemon juice — and look at you go with the celeb input!

    Reply

  37. Andrea of Care to Eat says

    Could you be allergic to avocado? my husband is and his throat burns after eating it. Just a thought! Your food is fab as always!

    Reply

  38. Leah says

    Hi Kath, great guest lunch post!

    I wanted to let you know that I just posted my weight loss journey on my site. I know how important your weight loss journey has been for you and I have to say that writing mine was such an experience. It’s crazy to look back on the ‘heavier’ days and bring those photos out of the vault!

    I think reflecting on how far you’ve come is so important and it’s really crucial to remind yourself of your journey to get where you are today whenever you are feeling down.

    Anyway, I hope you’ll check it out.
    http://simplyfabulousnow.wordpress.com/the-weight-is-over/

    Leah

    Reply

  42. Michelle says

    oooh thanks for doing the guest feature!! NEVER though I’d see oats in a pepper!! hahaha

    OMGosh and I would loooove to have some of your lunch!!

    Reply

  45. Heather says

    How cool!!! I interviewed Stephanie on my blog yesterday, too (along with lovely Rose and awesome Hangry Pants):

    http://heatherbakes.com/2009/02/24/here-she-is-folks-stephanie-izard/

    Can’t wait for tomorrow’s Top Chef finale 🙂

    Reply

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