Bell peppers would make a colorful and flavorful bowl for any type of soup, however, I thought they found the perfect match with tortilla soup. This crockpot version of my tortilla soup (with or without the pepper bowls) is simple and easy for busy weekday nights.
Inspired by one of my family's favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son's preschool. A variation of my quinoa "taco" salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.
This chicken and artichoke tortellini salad is quick to make and yummy served warm or chilled. You can mix up the ingredients based on the veggies and spices that you have on hand.
This version of Moqueca de Peixe e Camarao (Brazilian Fish and Shrimp Stew) comes from the state of Bahia in northen Brazil. It reminds me of a Thai curry because of the coconut milk. You can make it with only fish - Moqueca de Peixe - or only shrimp - Moqueca de Camarao - but we liked it with the combination of seafood.
Let each person add the ingredients of choice to a Ziploc bag. Place the bags into rolling, boiling water for 8-13 minutes. Open the bags and the omelets will roll out easily. Be prepared for everyone to be amazed. Everyone gets involved in the meal process and breakfast becomes a great conversation piece!
Sunday, October 6, 2013
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