Today was perfect. Benjamin Hoff wrote in his “Te of Piglet,” Unattractiveness, illness, and weakness have many valuable lessons to teach to those willing to learn from them.” The days I was having last week make me truly love a perfect day like today. This week is proving to be a week of firsts. First hot yoga class, first herb garden, first quinoa, a week of firsts.
Today, after I ran all the mundane errands that are expected on your days off, my friend Katie (she is the Raffele part of the eclectic household family) and I built a small DIY herb garden on our back deck. Pinterest is loaded with fun ideas (and MASON JARS!) — On a side note — I am the biggest hypocrite. I disdained the mason jar because it was a symbol of gentrification in Bushwick, Brooklyn. But now, I see they’re cheap and versatile and freakin’ adorable!
We made this out of 4 Mason Jars, 1 small Basil plant, 1 small Chives plant, and 1 small Oregano plant, a drill-bit, and some pipe clamps. The whole thing cost about $15 total. It was less money and more rewarding than any herb garden kit in Home Depot.
If you wanna know more specifically how we did it, just leave a comment. But the pictures are pretty descriptive.
But what is even more exciting about having a new, fresh to death, herb garden is that we can cook with them! And that is precisely what we did.
QUINOA STUFFED PEPPERS:
2 Peppers (any color you like)
1 box Quinoa
1/2 cup Edamame
1/2 Onion (diced)
2 cloves Garlic (minced)
1/2 cup Tomato Paste
Preheat that oven to 375. Cook your Quinoa (Or in our case, Quinoa & Brown Rice combo) Let it simmer while you cook down your onions, garlic, and mushrooms. When they are nice and tender (once I can’t tell mushroom from onion I add the Quinoa) stir in Edamame and spinach and cook for about 7 minutes, or until spinach is cooked down. Stuff them in your peppers and cook for 30-35 minutes. Deliciousness! I added a little monterey jack cheese on the tops and my fresh chives for garnish.
In the last picture you’ll notice a nice red drink. It’s Wild Orange Blossom Tea from Teavana. (too expensive). I brewed in a French Press for about 15 minutes than diluted over ice for another 30. Delicious. It tastes like juice. And it’s a calorie, sugar, fat free delight.
I’m in love with Edamame. Ciao Bellos.