buying and storing bulk foods

Good morning 😉

Since moving to Colorado, I’ve found that I have much more access to buying foods in bulk ( beans, nuts, dried fruit,rices, spices) <—  made a little rhyme for ya 😉

 

Not that I didn’t back in Plymouth ( most health food stores have bulk bins and for the most part, they are far more affordable than buying pre- packaged.

So you grab your plastic bag, scoop your ingredients , place a tag with the PLU of ingredient in the bag and write it on the tag

( I know you know how to do this…  but I have something cool to share that I just figured out yesterday .. grab a cup of tea and stay tuned)

 

bulk itemshere is Saturday’s haul

Yellow peas

White beans

Pistachios ( they were on sale)

Himalayan sea salt

Brown Lentils

Peanuts ( SOOO much cheaper than buying a jar! )

Golden raisins ( used in the kale salad that I made to go with this and that I’m making this

Slivered almonds

 

I have a huge infatuation with ball jars. It’s the inner 1950’s housewife in me.  I also love to reuse interesting jars from pre-packaged food.

I have actually purchased items in the past based on the fact that I loved the packaging and would re use the jar for years to come

 

strawberry-basil vinegarsee the jar that I used to store  Strawberry-basil home- made vinegar … that was a salad dressing bottle  ( I make my own most of the time ) but I seriously loved the jar and knew It would become part of my collection!

 

here’s my new Tip..  I usually try to empty the bags of goods the same way that I scooped it in, through the big wide opening.

Which is WAY bigger the the mouth of the ball jar, and most of the time ends with lentils and chick peas rolling all over the kitchen floor.

Until… I thought of this bulk itemsusing kitchen shears, cut a small triangle int the bottom of the bag. Place the hole into the mouth of your storage jar and it acts like a funnel and will filter down into your jar with no runaways!

 

The only thing that it didn’t work on were the raisins. They were tactile enough that they stuck to the inside of the bag. For those I just cut the bag down the center and using clean hands, scooped them into the jars.

ball jars storage

I’m really lucky to have an open shelving area in my kitchen; But this is not necessary. In my old house I had a bookshelf that I re- purposed to be my grains & beans shelf.beans and grains

 

so no recipe today, just a little tip that I figured out this weekend and i wanted to share.

 

speaking of sharing… allow me to share this amazing Colorado sunset with you!

 

colorado sunsetnamaste, friends 🙂

stuffed peppers with raisins and pine nuts

good afternoon, friends!  I apologize for those whose email I blew up this morning by re-posting links from my weebly site.

 

I tried very hard to import all of the posts over to here with no success 😦  Someday I will hire someone to do it for me ( I really want everything in one place, for many reasons) and the issues that I was previously having with wordpress seem to have been resolved.

 

on the bright side, I  set up and instagram account 🙂

 

I know… blah, blah, blah. we want FOOD!

 

Kewl..  here’s what i have for you today…. you all know about my infatuation with Hatch peppers that I wrote about earlier this week.  It turns out that it’s kind of a regional thing.  My friends from facebook knew all about them. Apparently they are a big deal, and I just happened to stumble across them!

more on regional foods soon…. today I give you my stuffed pepper recipe

Growing up my mom made stuffed peppers alot. yum!  My recipe is a bit different than hers, because I basically cook everything first, then just heat before serving.

 

3-6 peppers

1 pound lean ground pork

1 can of tomatoes

1/4 cup of tomato sauce

1 large onion

2 garlic cloves

1/4 cup pine nuts

1/4 cup raisins ( I used golden)

1 teaspoon each ground cinnamon and ground cumin

About a cup of chicken broth

1-2 cups of cooked rice, or other grain

1/2 cup cheese of your choice

 

 

I also use it as a way to clean out the fridge!

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Start by sauteeing about a pound of ground pork ( I used extra- lean) . Season with salt and pepper. Remove pork form pan and set aside.

 

 

Add a drizzle of oil oil and add 1 onion, chopped  over medium heat.  When onions are translucent, add 2 garlic cloves, smashed. Stir and add a can of tomatoes ( I used Fire- roasted, use what you like.  )

IMG_0504The add a teaspoon of ground cinnamon, a teaspoon of  ground cumin, a dash ( or more if you like) of chipotle seasoning.

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Mix the pork back in and add about a cup of chicken broth. Bring to a boil, then simmer while flavors develop.

 

Meanwhile, toast the pine nuts in a small skillet over medium heat. shake continuously. ( Nuts can burn in a nano-second.. trust me on this)

 

toss with Raisins

 

Here is where cleaning out the fridge comes in handy.  I had some leftover lentils ( which I LOVE) and some leftover rice. So I made 2 different peppers.

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half the batch   with lentils

 

 

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and half the batch  with rice

Toss in some cheese ( I used ricotta salata, use what you have 🙂

 

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set aside

 

Next, rinse and halve your peppers ( use rubber glove if they are hot) and scoop out membranes & seeds

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place in a baking dish with a little bit  of reserved tomato sauce

 

and start filling dem peppers!

 

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top with a little bit of cheese ( and sauce if you have any left) and bake at 350 until peppers are warm and cheese is melted.

 

IMG_0512serve with sauce on the side.

 

now I know these look kinda messy.. but that’s because I was trying to fill tiny peppers.  If you use a bigger pepper, say a red bell, or green bell, it will  be much neater.

 

Regardless of how it looks, it’s tasted great.

 

Don’t let the idea of the raisins & cinnamon deter you from making this recipe. The flavor combo is amazing.

 

have fun in the kitchen!

 

Have I made you hungry yet ??

 

oxox

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