I love my friends. I really love my friends. I may have the best core group of girlfriends a girl ever had. As we age, we start to assess our friendships, and realize quality is MUCH more important than quantity. I know my girlfriends would do anything for me, they don’t judge, and I can completely trust them. It is really nice. I am enjoying spend more time with all of them, and as I become more comfortable in the house I have lived in for nearly a year, I feel better about having them over to hang out in my space.
I also want to start cooking again. Instead of meeting with my friends and going out to dinner, we are going to swap having dinner at each others’ houses. I am really excited to get back into cooking. I haven’t done much of it lately, and I really enjoy it.
I start my cooking tomorrow night! Quinoa-Stuffed Peppers. My friend, Kara, made them for us last week, and they were so, so good.
Here’s the recipe:
1 medium onion, finely chopped (1 cup)
2 tbsp. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 tbsp. ground cumin
2 gloves garlic, minced (2 tsp.)
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15 oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated pepper Jack cheese, divided
4 large bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute one minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350′ F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with remaining 1 tbs. cheese. Bake 15 minutes more, or until tops of peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
I start week 6 of training tomorrow. Yoga tonight. I had a 10 mile run yesterday, which went a lot better than expected. I only ran three times last week because I was sick. 😦 It felt good to finish my long run. Hopefully I am back on track now.