Spicy Stuffed Poblano Peppers

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Ingredients:

  • 4 large poblano chiles
  • 2 medium tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1 large clove garlic, chopped
  • 1 Serrano pepper, chopped
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 ⁄8 tsp. ground cinnamon
  • 1/2 tsp. Kosher salt
  • 1 Tbsp. olive oil
  • 2 cups shredded cooked chicken
  • 2 cups cooked quinoa
  • 6 oz. grated sharp Cheddar
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp. lime juice
  • black pepper to taste

Directions:

Preheat oven to 400° F.

Slit the chiles from stem to tip and carefully remove the seeds, leaving the stems intact.  Set aside while you prepare the filling.

Purée the tomatoes, onion, garlic, Serrano, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor or high-speed blender. Heat the oil in a skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 12 minutes. Remove the pan from the heat. Stir in the chicken and quinoa, and then half of the cheese, the cilantro, and the lime juice. Season to taste with salt and black pepper. Divide the filling evenly among the peppers.

Place the stuffed peppers into a 9×13 glass baking dish, pour about 1/2″ of water in the bottom of the baking dish and cover tightly with foil.  Bake for 40-50 minutes or until peppers are tender.  Remove the foil and top the peppers with the remaining 3 oz. of cheese…bake until golden and bubbly.

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Spiced Pumpkin-Raisin Cookies

Did I mention that Fall is my favorite season?

Pumpkins, pumpkin pie spice, raisins, mulling spices, chilly evenings, falling leaves…oh, I could go on forever.  This is a wonderful recipe that will definitely be a part of my holiday baking for years to come.  The spices are just right, the texture is perfectly chewy like an old-fashioned oatmeal raisin cookie and it’s gluten-free and vegan!  It is also very easy to throw together, you won’t even need your mixer!  I adapted this recipe from Giada De Laurentiis.

There is nothing better than a warm holiday cookie…well, except maybe a whole plate full of them!

Ingredients

1 cup quinoa flour

1 1⁄3 cup quinoa flakes

1 1⁄2 Tbsp. pumpkin pie spice

1 tsp. baking soda

1⁄2 tsp. celtic sea salt

3⁄4 cup coconut palm sugar

1⁄2 cup pumpkin puree

6 Tbsp. butter, melted (or coconut oil for vegan option)

1 Tbsp. pure maple syrup

1 tsp. vanilla extract

1⁄2 cup raisins (or you could be naughty and substitute dark chocolate chips here! ;))

Directions

Position a rack in the center of the oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.

In a medium bowl combine the quinoa flour, quinoa flakes, pumpkin pie spice, baking soda and salt.   Stir to blend well. In a large bowl combine the sugar, pumpkin puree, butter (or oil), syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in raisins (or chocolate chips!).

For each cookie, drop 1 generous tablespoon batter onto the prepared sheet, spacing the mounds about 1 inch apart. (Or use a mini ice cream scoop.) Using moistened fingertips, flatten each to a 2-inch-diameter round.

Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

Makes 2 dozen cookies.

Did I do that????

Yes, actually I DID do that…I had some leftover Whipped Cream Cheese Frosting in the fridge so I mixed some up with 1⁄2 a tsp. of pumpkin pie spice, dipped one half of the cookie and placed them on parchment paper in the freezer to firm up the frosting…oh my.  This was decadent…and the cookies stayed soft and moist right out of the freezer too!

This recipe is shared at:

Gluten-Free Monday, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Gluten-Free Wednesdays, Gluten Free Fridays, Fight Back Friday, Fill Those Jars Fridays

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