It seems to be the perfect time of year when everything in the garden is blossoming and plumping up! One of the biggest fans of this hot and steamy weather are peppers and there’s only so many stir fry dishes one can make. So, to shake things up I decided to create mini stuffed peppers for a side dish! The only thing was, they were so delicious we couldn’t stop and take a picture of them before eating them! So, below is the recipe! Feel free to make them yourself and post your own pictures!
You will need: a selection of peppers, 1 cup white rice, 1 can black beans, 1/2 cup cheddar cheese, and various spices.
- Preheat the oven to 350 degrees.
- Select one pepper for each person dining. Smaller peppers can be used for side dishes, while larger ones will work for main dishes.
- Cut the top off of each pepper and remove the core and seeds from inside.
- Place the peppers in a glass baking dish so that each pepper stands upright with the top opening facing up.
- Cook about 1 cup of white rice for each dozen peppers. I used leftover rice which worked fine as well.
- With the cooked or leftover rice place a spoonful on the bottom of each pepper. Next, place a spoonful of black beans on top of the layer of rice. Repeat until all of the peppers are full. It is also optional to place a layer of cooked ground beef with taco seasoning in the middle. This might be a good option if the peppers are your main dish.
- Sprinkle the top of each pepper with various seasonings. I used onion powder, garlic powder, salt, and pepper.
- Cover with aluminum foil and place in the oven at 350 degrees for 30 minutes.
- After 30 minutes remove the foil and sprinkle the cheddar cheese on top of the peppers and bake uncovered for 10 more minutes.
Hello everyone! I hope your 4th of July weekend was fantastic!
This was my first gluten-free holiday filled with two picnics and many many leftovers. Now, normally I would eat my fair share of burgers, dogs, and cake, but this holiday was a little different. The first big switch I made was a bunless burger with lettuce as my “bun”. It was great! Super fresh and very filling!
Now, the second biggest task to my weekend besides asking nearly everyone at the picnics what was in their dish, was creating my own dish. Something I’m sure a lot of my friends and Facebook followers know is that I love cooking and baking. So, making up my mind as to what to share with my family and friends is a huge decision. I had planned to make something with fresh local vegetables since a new produce stand just opened up in our town (if you’re in Southern Lancaster County, I highly recommend visiting Meck’s produce stand along Beaver Valley Pike outside of Quarryville). That’s when I came up with the plan to put a twist on a picnic favorite–summer tomato salad.
Your normal summer tomato salad comes with cherry or grape tomatoes, corn, and avocado. So to shake things up, I added a creamy chipotle dressing. The homemade chipotle sauce I got from a friends dad (thanks Erik Junggust!) and I added a base of sour cream so there wouldn’t be too much bite to the dish. Below is instructions on how to recreate this creamy chipotle garden salad:
- Cook 2 ears of corn however you like. I baked mine, husks and all, in the oven at 350 for 30 minutes. Cool the corn so it’s easy to touch then de-kernel your corn. Set aside.
- Cut about a pint of grape or cherry tomatoes in half. Combine cooked corn and cut tomatoes in a medium size bowl.
- Dice two avocados and fold into your corn and tomato mix.
- To prepare your creamy chipotle sauce you’ll first need a chipotle dressing base (this one will work just fine). I added 3 tbsps of the dressing to about a 1/2 C of sour cream. You can adjust the amount of kick by increasing or decreasing the amount of chipotle dressing you include. Fold in the mixed sauce to your vegetables.
- Serve cold. If not immediately serving place a layer of plastic wrap directly on top of the salad so the avocado isn’t exposed to oxygen which will turn it brown.
- Optional: Add four chopped leaves of fresh basil for added flavor!
Keep checking back for more updates on my first experiences going gluten-free and my first time experimenting with Goldilocks Goodies sandwich bread!
My name is Vanessa Robins, Emily’s cousin, and I’ll be the guest writer for the next month or so! I’m a recent graduate from York College of Pennsylvania with a B.A. in English Literature and I’m new to the gluten-free world.
I have had digestive issues my entire life and recently decided to try a gluten-free diet for the entire month of July– yes the month of picnics with hotdogs, hamburgers, and cookies. I will be experimenting (and I’m sure failing a little) with recreations of my favorite recipes, new experiences, and of course new ways to use Goldilocks Goodies products! Hopefully you’ll join me in this fun filled and challenging adventure!
Dear fans and supporters,
Goldilocks Goodies is headed to NYC this weekend to participate in the Food + Enterprise Conference and is a finalist in a pitch competition this Sunday, March 1, as a sustainable food maker. A whole-hearted THANK YOU to y’all for getting me to this point. My commitment to providing wholesome, quality baked goods from local ingredients has never wavered, and my hope in 2015 is to reach a wider regional customer base.
In addition to the pitch, the hosts are giving us the opportunity to fundraise on Barnraiser, a new platform for food and agriculture projects. I’m excited to reach a national audience, and will be promoting free shipping around the country for cookie order placed through Barnraiser. (The link goes live Friday, February 27).
Again, thank you for your continued support and love of Goldilocks Goodies!
Thanksgiving is fast approaching!
If you live in Lancaster County, PA, you may pre-order a pie and stuffing (gluten-free, fresh-baked, from local ingredients) through Lemon Street Market. Check out their form here: http://www.lemonstreetmarket.com/2014/thanksgiving-pre-orders/
(You must hand it to store in person and pre-pay). Deadline for pre-order is Sunday, November 23.
If you live in the DC area, you may pre-order a pie from Salud, the Healthy Pantry (Great Falls, VA) and pick up in store Tuesday, November 25th. Again, orders and payments must be done in store. Deadline to order is Sunday, November 23.
Or, you may pre-order through me by clicking here to pre-pay on paypal. You must pick up from Pleasant Pops between Tuesday at 3 p.m. – Wednesday at 3 p.m. Please write your flavor (apple, pecan, shoofly, pumpkin) in the notes section of the paypal invoice.
Hope you all have a wonderful Thanksgiving holiday with friends and family! I’m so grateful for fans and customers like you!
Quick update before the holiday:
This month’s The Hour* DC is just announced at La Mano Coffee Bar in Takoma Park. We’ll be meeting in the cafe for beverages and eats and scooping gelato in the grass across from the shop! Come make friends with the gluten-free community in DC’s one and only exclusively gluten-free happy hour series.
Gourmet gluten-free grilled cheese too good to be true? Not so! GCDC downtown and Sona Creamery in Eastern Market both have Goldilocks Goodies amazing sandwich bread on the menu.
We’ve expanded the selection in downtown Lancaster at Lemon Street Market. Just in time for fresh fruit season, gluten-free pie crusts are in the upstairs freezer. Simply thaw in fridge, add filling and topping and bake 20-30 minutes. Or thaw and fill, top with whipped cream and no need to bake! Also look for chocolate peppermint whoopie pies, sandwich bread and cinnamon raisin bread.
A great big thank you to my loyal fans of fresh-baked, all natural and delicious gluten-free treats. You’re supporting the local farms, suppliers and shop owners in your community – from the gal working the register in DC to the Amish woman gathering eggs in Lancaster County. Have a safe and happy 4th of July.
I’ve made a big decision to attend this summer’s Fancy Food Show in New York City. This annual expo showcases unique and innovative food products, and champions artisanal food companies. I’d love to share my cookies with the industry on a national platform, and turn my company into a nationwide brand.
The cost of the show is very pricey; they can demand a high price knowing that key industry contacts will be made. If I wait for my own profits to pay for it, it will take me another year or more to save. And the food industry, like most others, is very time-sensitive. I don’t want to wait until there is a similar (sub-par!) product on the market.
To that end, I’ve started a Kickstarter campaign to fund the booth rental and costs of attending the show this summer. If you also believe there is a national audience ready and hungry for a treat as special and satisfying as my cookies, I would really appreciate your donation to make it possible this year. Here is the link to my campaign video and donation page.
I’m really excited about the difference this will make in the growth of Goldilocks Goodies and know that your support and appreciation has gotten me as far as I have today. Thank you for being a fan.