1 tablespoon packed brown sugar (you can skip this if you are sugar conscience)
juice of 1/2 lime
a handful of cilantro leaves
1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.
2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.
3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4
While reading the December 2013 release of Vegetarian Times, I ran across a recipe for Rice Stuffed Mini Peppers and I’ll admit it…it excited me!!! I got up and decided to make it by own.
Cilantro Lime Quinoa stuffed Mini Peppers
1 bag of the Mini Sweet Peppers
1 cup of quinoa
2 cloves of garlic
2 tbsp of olive oil
1 bunch of cilantro
2 cups of water
1. Prepare the Quinoa (boil the water, add the quinoa, cover pot, and turn off heat…..10 minutes later, it should have absorbed all the fluid and the quinoa should have sprouted…look at the thin little tail coming out of the grain).
2. While the quinoa is cooking start prepping the peppers. You can not just slice these little guys in half and expect to be able to stuff it. Instead cut an oval shape hole in the side of the pepper leaving the stem and bottom intact. These are like little pepper canoes. Finely chop the removed peppers to be later mixed.
3. Chop cilantro and garlic and mix in quinoa. Squeeze lime juice into mix as well. Use this mixture to stuff the mini peppers.
4. Option: roast them in a 350 degree oven for a 10 minutes or just eat them raw (I prefer them raw!!!).