Who is Bia?

My name is Brenda. I am a wife and an aunt-turned-mom of an amazing 13 year old. My passion for cooking and recipe creating developed as an adventure in finding healthy alternatives to the foods I don't want to live without! I am an advocate for local farming and my recipes are inspired by what is in season. I strive for my ingredients to be from a mother or from the ground and minimally processed. Please try my recipes, critique them, and share them! Just stay home and cook tonight!

Saturday, September 10, 2011

Game Day Grubbin!

First off, let me say GO DUCKS!!! What a beating they layed down today!

Nothing beats food and football with my family! I have lived the last 14 years in Southern California, 900 miles away from my family and my hometown! Only a handful of times have I been able to watch an Oregon Duck game with them in those 14 years. Now that I have moved back to Eugene, I can watch them all with my family. So with a full house today, I made them some yummy food. On todays menu we had 3-cheese stuffed Anahiem peppers and grilled BBQ Chicken Pizzas on whole wheat crust!

Lets begin with the stuffed Anahiems! These were so amazing! If you recall my previous post, I shared about the peppers I picked from a garden my husband found of craigs list. Today half of them were stuffed and eaten up in less than 20 minutes! Here is how you make them!

15 medium/large Anahiem peppers
1 cup of cream cheese
1 12oz package of Queso Fresco
1-1/2 cup of grated Montery Jack Cheese (divided in half)

Begin by cutting a section out of the top of each pepper. Remove the ribs and seeds. We all found that we missed the heat from the ribs and seed, so if you like it spicy, leave them! Next time I will! Your peppers will look like this:
Next prepare the filling. In a food processor or by hand, combine all the remaining ingredients, minus 3/4 cup of the Montery Jack cheese. Stuff each pepper with the mixture.
When all the peppers are stuffed, place them on a baking sheet and top with the remaining Montery Jack cheese.
Bake at 375 for 8-10 minutes and then broil for another 3 or until tops are browned!
Along with the peppers, we also had BBQ chicken pizzas cooked on the grill! For these I made the Food Processor pizza dough recipe I normally use, (You can find it here) but switched it up with whole wheat flour instead of white. It held up so nicely on the grill. Our toppings included BBQ chicken, tomatoes, spinach, cilantro, and cheese. They were amazing!
These pizzas got great reviews from my family, which mean the world to me! It was a pretty amazing day, Ducks won, great food, and my amazing family!

Friday, September 9, 2011

Farming on CraigsList!

I don't know if you are aware of this, but one of the best ways to find good, local produce is on CraigsList! My husband looks on the Farm/Garden section on CraigsList everyday and often he finds great deals. This morning he found a posting offering amazing deals on tomatoes and peppers! We drove over, took less than 10 minutes, and picked all of this for a little over $10!

Yes, I said a little over $10! Giant Anaheims were 8 for $1 and giant green peppers were 3 for $1. Notice some of those peppers are "Big Jims" which I have never seen in a store! Here is a "Big Jim"

I also picked up some tomatoes at $.70 a pound! Even heirlooms at $.70!!!!!
So I have planned for these treasures to make queso fresco/jack cheese stuffed Anahiems and black bean and rice stuffed green peppers! I will also chop and freeze the remaining greens and can the remaining Anahiems! Those recipies will come later! Thank you to Mrs. Etta Ingles for planting an amazing garden! If you live in the area, hit her up!

From Farm to Table

A few weeks ago my husband, my mom, my kid, and my niece took a trip to Detering Orchards in Harrisburg, Oregon. We picked green beans, zucchini, and peas.
They have an amazing selection of in season produce at amazing prices! That day I got about 5 pounds of green beans, two large bags of white, orange, and purple carrots, and nearly 10 pounds of zuchinni, and two giant heads of lettuce for $13! So with all fresh ingredients I made this delicious side dish of spicy carrots, peas, and zuchinni!
There are so many amazing farms here in Lane County! Summer has been amazing, although many crops are late this season! I am so excited for all that Fall crops will bring! Go visit a farm near you! Click here to find one: http://smallfarms.wsu.edu/farms/locate_search.asp
Spicy Carrot and Pea Mix:
1 cup of fresh peas
2 medium zuchinnis
4-5 large carrots (look for a variety of colors)
1-2 tbsp of spicy sweet chili sauce
1 tbsp EVOO
Salt and Pepper
Toss all the veggies together in the EVOO and saute until tender over medium-high heat. When veggies begin to soften, add the chilli sauce. And cook until desired firmness. Adjust the chili sauce to fit your heat prefrences. We like it hot! :)