Edible Organic Orlando Stuffed Pepper

Orlando it is not only to be associated with Disney or Univeral. We enjoyed some local and organic cuisine. The first day we had lunch/dinner at Pine22. The simple and clean restaurant makes hamburgers. The meat comes from grass-fed cows. I have been obsessed with grass fed beef, milk and cheese. It just tastes so much better. One option Pine22 has is that you can finally have your burger without the bun, instead it is served on lettuce. Side dish is sweet potatoes. Verdict: quality was good but too greasy. I believe we have this idea that if it’s local and organic it must be healthy, light and gourmet. No, the burger was a burger. It was too heavy for my taste, but I would recommend trying it out. I think since we paid $12 for a burger a nicer presentation would be appreciated. Though, I had an organic beer that was delicious Peak Organic Pomegrade — The owner of Pine22, I was told, runs also another restaurant in Orlando on 55 Church Street – The Rusty Spoon – We had dinner there, because again the food was local and some organic. It was good- I had a pork pate` and a dish with fish, broth and grits (very southern). Shawn had a goulash that was amazing. Really reasonable prices and really good food and good selection. The reason why we picked these places was also based on location. We did not have to take the car and we went to different lounges/bars after dinner.

The recipe for today is inspired by the Edible Orlando magazine. Issue 7 of Spring 2012 had a wonderful recipe for stuffed green peppers. I took the freedom to adjust it with my preference for certain foods and availability in my fridge;)

Green Stuffed Pepper

4 medium size green pepper

1/2 cup of crumble feta cheese

1/2 crumble tofu (soft or hard)

1/2 shredded parmesan cheese

3 tablespoons red onions chopped finely

1 garlic clove minced

fresh cilantro to garnish

one chopped tomato

one tablespoon breadcrumbs homemade (you can also buy them)

salt, pepper, olive oil, oregano and thyme

Clean the peppers by removing the top, and internal seeds. Keep the top. You will need it later for decoration. In a bowl combine the feta, tofu, cheese, onion, chopped tomato, garlic, oregano, thyme, salt, pepper, a sprinkle of olive oil, and breadcrumbs. Set aside.

Here the trick – Preheat the oven at 375 – Stuff each pepper with the filling top with some more cheese and breadcrumbs.  Cook for 50-60 minutes. When they come out serve on a plate with the top on it and fresh cilantro.

Serve with Fresh Grilled Jumbo Shrimp and Grilled veggies

To make the shrimp, just rinse with water and place on the grill until they turn pink. Don’t overcooked, unless you like it like that. Buy some organic corn or eggplants, zucchini. Sprinkle with olive oil, salt and pepper and minced garlic. Place on the grill until cook.

(Healthy) Food Blogs I Love

These are some of the healthy food blogs I love to read and replicate recipes.

Lunch Box Lunch: This blog offers vegan recipes that are actually tasty for non-vegetarian eaters. They are also quite simple to make. I don’t usually try recipes often from other sites, but so far this blog has impressed me. The best recipe so far is the mushroom risotto. I swear it is the best thing ever. I have also tried the mac and cheese but it did not turn out the way it looked on picture. I might have messed up the recipe. The fact is that vegan cheese has a very pronounced taste and I am not sure I like it. I tried to use it in the French onion soup and it worked.

Foodimentary: This blog caught my eye because it is concise. It gets to the point with few lines. It highlights food history based on the day (e.g. 2/29). Today it’s National Pistachio Day. The author of the blog, John-Bryan Hopkins also likes to add quotes at the end of each post.

AlternativeEating: This is a blog that it is literally very similar to mine, in the sense that I think and do like the author of this blog. I love all her recipes, her stories of her walks through the snow of Sweden, and her working out routine. And it happens that she is also my age. Check her recipes. They are just so yummy.

Today I have surpassed the master of Banana Bread maker. My friend Brigette is well-known to make great banana bread that I can never replicate. Not until today. I made the best banana bread. Amazing.

Pasta for the poors

Tonight I am making a cheap wheat pasta. Pretty much I am using only few ingredients so this is something everyone can afford and be healthy.

pasta dei poveri

Wheat pasta (barilla or de cecco)
Feta cheese (1/2 cup)
Fresh mozzarella (1)
Half onion
Fresh basil (6-9 leaves)
Two small tomatoes
Dry spices (oregano, pepper, garlic, etc)
Fresh parsley (1/3 cup)
One spoon of Greek yogurt

The trick to this recipe is to flavor the sauce enough so to produce a nice flavor with the pasta and in your mouth.
Brown the onion in olive oil, add chopped tomato, parsley, basil, etc. Do not add the cheese until later. Cook pasta according to direction. Drain and put it with the sauce still cooking. At this point your sauce should be ready, all cooked and kind of saggy (soft). Stir! Place in bowl and add cheese chopped. Now I don’t like melted fresh mozzarella so I usually wait to put it until the pasta is not that hot. That is just my personal taste. add if you like a spoon of Greek yogurt. Mix all and eat! This is a very simple and light pasta. None of the ingredients should overpower. Not my best recipe but I enjoyed the simplicity and lightness