Saturday, January 9, 2016

Pantry cleaning

   I'm sure we've all done it... looked into the pantry to see if we can create a dish out of things that are in there. I, personally, do it very often - it's cheap, it's convenient, and it's exciting - it allows me to "express" my creativity in the kitchen (and clean the pantry a little). Some times I look at the result of this "pantry creation" and I think to myself: what the heck was I thinking with this combination, but most of the time I am pretty pleased with the dish. Usually I am able to create something with only ingredients I find in my fridge and pantry (makes me so proud of myself), but sometimes I need an extra thing or two. This time I had to buy some peppers, but I was able to stuff them with things I already had on hand. They turned out great and extra bonus - they are diet and healthy eating friendly. The recipe serves 6 dieters following the New Year's resolution or 3 people who just want to enjoy their dinner without starving!


* 3 large red peppers
* 1 lb lean ground turkey
* 3/4 cup quick pearl barley
* 1 15oz can of petite diced tomatoes, drained
* 1 15 oz can green pigeon peas, rinsed and drained
* 1 large onion, chopped
* 1 garlic clove, minced
* 1 tbsp olive oil
* 3 tbsp shredded sharp cheddar
* 1 tsp ground cumin
* salt and pepper


1. Cook barley in excess salted water for 15-20 minutes until soft. Drain.

2. In a large skillet, heat the olive oil and saute onions with a pinch of salt until translucent (5 minutes). Add garlic and cook for one more minute.

3. Add ground turkey and cook for 10 minutes.

4. Add drained diced tomatoes and pigeon peas, season with salt, pepper and cumin. Cook everything for additional 5 minutes.

5. Add drained barley and mix until everything is combined.

6. Cut peppers in half, clean the seeds and fill with the barley mixture. Arrange on the baking sheet, sprinkle with cheese and bake at 375F for 20 minutes.

   If you don't have pigeon peas, you can use black beans (or any other beans for that matter), I just happened to have few cans of those (they are Christopher's favorite), so I used them. Another tip for this recipe is that you can use more cumin powder for bolder flavor, but I wasn't sure what my two-year old thinks about cumin yet, so I went lighter on it - he loved it!


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