Last Day of the Brick Betty Sale!
With all of these talks of goals and setting successful goals, I am happy because I have accomplished one of my mini goals since we returned from our vacation: I got back in the kitchen!
It has been annoying the bojangles out of me that I’ve not been cooking beyond just rote food and the same thing (though delicious) for about the past month. I don’t really blame myself or anything like that–we have been traveling, I’ve been trying out some other food services (like Cooked), and with coaching and a myriad of events during July… well… I kind of fell off the wagon of creative cooking. Sure, I did Alex’s food prep and made lunch for work, but we’ve really fallen into the easy-come-easy-go food rut.
My goal for this week? Get back in the kitchen. It doesn’t have to be revolutionary but get back in there and cook some things from the ground up. What did I end up with for the week? A pretty solid attempt to get back at it.
And I couldn’t make fish tacos (which was what I made for our last two sit down dinners!).
This Week’s Dinner Menu:
- Sunday: We had lean pork chops. Alex and I shared a sweet potato because it was HUGE. The pork chops were rubbed with a Maplehouse Sugar rub and a Garlic Lemon Rub. PERFECT with a vinegar based sauce. I hadn’t made pork chops in forever, so that was really stepping apart from the norm!
- Monday: Adobo Grill (not cooking, but we got out of our “usuals”). Margarita Monday. Guacamole. Shrimp Ceviche. A good thing that I declared no fish tacos, because guess what Alex had!
- Tuesday: A late night of coaching, so I made breakfast (eggs etc) for dinner. I was fine with this decision because I needed something that would be good, dense nutrition that I could make quickly before bed.
- Wednesday: I got a bit more creative, and made the recipe that I’m about to share with you! Vegan Stuffed Peppers with Freekeh (well, vegan, but I served it with sausage for Alex.)
- Thursday: I wasn’t feeling my best, but I made BBQ Chicken Sandwiches with Asiago baguettes, roasted eggplant, and avocado alongside summer corn.
Groundbreaking creativity that should be written about in Bon Appetit? Not really, but at least I thought about dishes as complete entities again! All of my dishes were fairly simple, but each involved something new or at least that I hadn’t visited in a long time. Pork Chops. Roasted Eggplant. and FREEKEH.
The Freekeh got 2 MAJOR thumbs up from us! We love ourselves some quinoa, but it was time to break free (Alex gets it ad nauseum during night float). And Freekeh was a great new addition!
What is Freekeh?
Freekeh is a roasted green wheat culled from the chaff of young wheat plants. The name literally means “to rub” in Arabic (the process of procuring the seed, but I just think of Missy Elliot). Freekeh has three times the fiber and protein found in brown rice, and fewer calories than quinoa and white rice. With a low Glycemic Index factor, freekeh is even suitable for diabetics! Of course, consult your doctor.
Sorry, my gluten adverse friends! LOVE YOU but freekeh is a wheat product and thus not gluten free. However, the gluten is largely denatured and therefore often cause less stomach upset than other grains. But Celiac friends should stay away.
I was sent two flavors of Freekeh to try: original and rosemary sage (which I picked). For my recipe, I used the rosemary sage, which I though was a great way to get a lot of flavor from a single ingredient! The nutty and savory flavor reminded me greatly of my beloved bulgher wheat, which I love to use in place of quinoa or as a stuffing (as in my Goldenberry and Bulghur Wheat Stuffed Acorn Squash). We will definitely be adding Freekeh to our shopping list!
And now for an easy peasy recipe that only takes 5 ingredients but provides all the nutrition you need for a powerful side dish or even a main! Next time you are in a bind, reach for the freekeh and a pepper and make my recipe for Vegan Stuffed Peppers with Freekeh.
- 1/2 cup (1/2 package) Freekeh Foods Freekeh Roasted Green Wheat (Any flavor, I used Rosemary Sage)**
- 1 1/2 cup water**
- 2 bell peppers
- 1/8-1/4 cup chopped onion
- 2 large cremini or button mushrooms, chopped
- Hummus of choice, desired amount
- Preheat oven to 400* F
- In small sauce pan, add water, freekeh, and a dash of salt (as well as any desired herbs if not using a flavored freekeh), cover pan with lid and bring to boil. Reduce to simmer for 20 minutes.
- Cut off pepper top and remove core and seeds. Lightly spray with cooking oil and lightly dust with salt before placing on baking sheet in oven (fine if not at temperature yet)
- If preparing an additional protein, season that now.
- When freekeh has been simmering for 15 minutes, bring a saute pan over medium heat and then lightly coat with oil and add vegetables. Lightly salt. (Cooke additional protein if needed).
- When freekeh is done (it will be al dente and similar to a bulghur or quinoa), remove lid and add vegetables to freekeh.
- Remove peppers from the oven and stuff with freekeh and vegetable mixture, top with hummus, and enjoy!*
- **For one cup of dried freekeh, add 2 1/2 cup water (not 3 cups)
- * I also enjoyed a little drizzle of balsamic vinegar before the hummus addition!
It offered the perfect sweet note and, with the balsamic that I also added, the right acidity and sweetness to really bring out the herbacious and nutty qualities of the freekeh.Easy, #vegan, dinner is served! @Freekehfoods Stuffed Peppers! #lovefreekeh #sweatpink @suzlyfe Click To Tweet
Alex has already requested it again. WINNING.
Want to try out Freekeh for yourself? Good news! Freekeh Food not only has an extensive recipe library of (actually inspiring) dishes and they want you to try out their recipes with your own package of your choice of freekeh (original, rosemary sage, or tamari).
Sorry gluten free and/or Canadian friends, this is US only, and it’s got gluten. But again, I love you. Giveaway ends next Friday 8/14!
Have you tried Freekeh before? What would you do with it?
Who else has found themselves slacking a bit on the cooking front of late?
I received the Freekeh from Freekeh Foods through my partnership with Sweat Pink and Fitapproach. As always, all opinions and work are my own!