It’s the third Monday of the month which can only mean…(drumroll, please, maestro!)
It is reveal day for Group C of The Secret Recipe Club!!
I have absolutely loved being a part of this amazing group since I started participating in July of 2011 ~ it is SO much fun! If you’re interested in joining, please check it out.
It was started by Amanda of Amanda’s Cookin’ and is now run by April of Angel’s Homestead. Group C now has a new leader, too ~ Debbi, of Debbi Does Dinner…Healthy & Low Calorie. She has taken over for Angela of The Big Bear’s Wife. These ladies do A LOT of work, so I’d like to thank them and tell you to please be sure to stop by their blogs and say hello! Also, a BIG baking hug goes out to Debbi to welcome her as our fearless leader!
The club is based on Secret Santa: everyone in the group is assigned a blog from which they have to pick a recipe to make and post about, BUT you can’t let them know that you’ve been “stalking” them until reveal day. It is wonderful “getting to know” your assigned blogger if they are new to you and making one (or more!) of their recipes. I love secretly reading about them, why they started their blog, perusing their recipes and then leaving them a comment on reveal day letting them know I had them and what I chose to make.
It’s also a lot of fun if the blog you’re assigned is one you’re very familiar with because it’s kind of picking a recipe from an old friend.
Many times it can be extremely difficult to pick a recipe because there are SO very many and all of them sound and look delicious, as was the case with this month’s assignment.
I was excited when I found out I was assigned Thrifty Veggie Mama because I already “knew” Jamie and her recipes. She is quite a busy woman with three children all under the age of 5! She is ME 15 years ago with the two little girls and infant son at those ages. I feel for her! Seeing the picture of Jamie with her beautiful children brought me right back to the way my life was then with our kids, I have NO idea how she even manages to find time to write and keep a fantastic blog. There were so many days that I didn’t take a shower and always felt like I was going in 8 different directions! And now, looking at pictures when they were little, our house was a COMPLETE PIGSTY – toys are strewn all over the background.
…But I do miss those days.
While we aren’t vegetarians here at the 365 home, I really enjoy having meals at least a couple times a week without meat. It’s good for us and makes me feel good about what I’m doing for my family.
- Many times it can be extremely difficult to pick a recipe because there are SO very many and all of them sound and look delicious, as was the case with this month’s assignment.
- I know I say this every month, but I had a REALLY hard time deciding which recipe to make. Needless to say, I have added quite a few to my to-do list: Butternut Squash Ravioli with Brown Butter Sauce (perfect for tonight’s dinner with the squash from the garden I have sitting on my counter), the Black Bean Burgers, Falafel (LOVE me some Falafel!), Tater Tot Casserole, and the Bang Bang Cauliflower.
- See, what’d I tell you, Jamie is beyond impressive!
- The recipe I chose to make was her Quinoa and Black Bean Stuffed Peppers. To see her vegetarian version, click on the link.
- We LOVE stuffed peppers, but I’ve only ever made them with rice and ground beef, and since we’ve become addicted to quinoa lately, I knew this would be the perfect dish.
- I did make a few changes to it. I added some Old Bay Seasoning, and some ground turkey. I wanted to include some extra protein in the dish because our son is training for his cross country team and our daughter is preparing to compete in her first triathlon this Saturday.
- They were a hit and have definitely been added to our regular menu rotation. Thanks, Jamie, for such an awesome recipe!
- Quinoa, Black Bean & Turkey Stuffed Peppers – serves 4
- I did have some filling left over as Jamie did, so I’m thinking it could have served 6
- 1 cup uncooked quinoa
- 2 tablespoons olive oil
- 1/2 medium onion, minced
- 2 cloves garlic, minced
- 10 ounces ground turkey
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 15 ounce can black beans, drained and rinsed
- 2 cups chopped fresh spinach
- 1 14 ounce can diced tomatoes, drained with juice reserved
- 4 bell peppers ~ as Jamie suggested, I also used green, red, orange and yellow for color (SO pretty!)
- 1/4 cup shredded mozzarella