Mexican Quinoa Stuffed Peppers

Ingredients
6 large bell peppers
1 cup dry quinoa
15 oz. can black beans
1 can corn 
2 green onions
2/3 cup salsa
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chilies, garlic powder, hemp hearts
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.

Directions
Cook quinoa according to package directions with 2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a lightly sprayed pan, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.

Irish Soda Bread

For our St. Patrick's Day meal we had the traditional Corned Beef and Cabbage with Roasted Potatoes, but this year I decided to make Irish Soda Bread to go with it. It was pretty simple and we all liked it.

INGREDIENTS
4 cup Flour
4 tbsp Sugar
1 tsp Baking Soda
1 tbsp Baking Powder
1/2 tsp Salt
1/2 cup softened Butter
1/4 cup melted Butter
1 1/4 cup Buttermilk
1 Egg

DIRECTIONS

Preheat oven to 375.

Grease a baking sheet.

Mix together flour, sugar, baking soda, baking powder and salt.

Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined.

Flour work surface.

Turn out dough and knead briefly.

Shape dough into a round shape and place on prepared sheet.

Whisk together 1/4 cup melted butter with 1/4 cup buttermilk.

Brush loaf with buttermilk mixture.

Cut an X in the top of the loaf.

Bake 45 minutes or until toothpick inserted into the middle comes out clean.

Brush with buttermilk mixture every 15 minutes or so while baking.

Salmon with Avocado Salsa

I have been trying to incorporate more fish into our diet and this Salmon recipe was awesome. My kids devoured it (one of them even had the one leftover piece for breakfast the next morning!) 

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1 tsp black pepper
For the Avocado salsa:
• 2 avocado, diced
• 1/2 small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• 1 small tomato, diced
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. (I was worried it would be too much seasoning but it isn't.) 
2. refrigerate for at least 30 minutes.
3. Bake at 400 for about 20 minutes. Check a little before that. Salmon is done when it flakes with a fork. You can also grill the salmon for about 5 minutes per side. 
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Top with avocado salsa and enjoy!