Building Food Bridges

by Jenn on October 16, 2012

Last weekend was full of food. I tried two new recipes and my grandpa taught me how to make sauerkraut — he’ll make a German out of me yet!

First up: Stuffed Peppers

Only after buying everything did I learn that the manfriend doesn’t really dig peppers. So I offered to make dinner for some friends instead. I’m glad I did because they helped me jazz up this recipe. Instead of sticking with the basic ingredients, we got creative and used ground turkey, mushrooms, chopped tomatoes, two types of rice, thyme, ruby streaks (a type of mustard green that add a nice kick), and red onion.

Delicioso!

After baking for about 20 minutes, we sprinkled some shredded mozzarella cheese over everything. Best. Idea. Ever. I think we could have let the peppers cook a tad longer, but they were still amazing – considering this was my first time and all.

During dinner we chatted about our palettes and how they have matured (or haven’t). For example, I love guacamole, but I dislike avocado. I don’t know how that’s possible, but it is! I suppose it’s like people who love spaghetti sauce but hate tomatoes. Someone brought up food bridges. Think of it as a way to slowly learn how to like something. If you didn’t like peaches, you could chop them up and toss them in a spaghetti sauce. Chances are you won’t even know they’re there. I love the phrase “building food bridges” and so I’m going to roll with it.

Next up: Banana Oatmeal Cups with Chocolate Chips

I’m starting to experiment more with gluten-free recipes. I really liked how my Lemon-Blueberry Yogurt Loaf and Black Bean Brownies turned out, but I wanted to go with something super simple this time. (Thank you Pinterest.)

Ingredients:
- 3 mashed bananas (the riper the better)
- 1 cup vanilla almond milk (I used lactose-free milk and it tasted fine)
- 2 eggs
- 1 tbsp baking powder
- 3 cups old fashion or rolled oats (note: not everyone on a gluten-free diet can handle oats, so be sure to check beforehand)
- 1 tsp vanilla extract
- 3 tbsp mini chocolate chips (I used full-size)

Preheat the oven to 375 degrees. Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pan. Spray pan with non-stick spray. Then, mix in the chocolate chips. (I think you could also use dried fruit, like cranberries, or even honey and peanut butter!) Divide the batter into 15 muffin cups until they’re just about filled.

Bake 20-30 minutes, or until you see the edges begin to brown. The muffins should be firm to the touch. They might be sticky right out of the oven, but are easily removed once cooled.

They were very moist and the chocolate added just enough sweetness. I think I could have left mine in a bit longer, but they were still delicious. Next time I’m definitely adding a bit of fruit and honey. Or maybe nuts. The possibilities are endless folks.

This weekend, the manfriend and I are going apple picking (if the weather cooperates) and I couldn’t be more excited. I have a few recipes that I’d like to try that call for apples.

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