Mini Chipboard Album and summer dreaming!

Winter of 2013/2014 stayed with us for a very long time. I am craving summer, I want to swim, jump off the dock, paddle board, go on a canoe ride. I want to sit in the sun, spend my nights by twinkling light and bon fires.

Summer still seems so far away, but my pictures from last year help me to remember. I put together a chip board album for a workshop this week, and decided to fill it with summer pictures for my daughter, so she can dream and remember summer days too!

The envelope pocket has a slide out piece of card stock for more pictures!



Pocket hold a fold out that houses 3 pictures on each side

 

I don't use my Cinch very often to bind too many chip board albums, but when I do, I sure to love it!

Thanks for stopping by, and happy summer dreaming to you!

Tannis

Quinoa Stuffed Peppers

I was creeping on Pinterest the other day for some yummy new
dinner ideas. It seems Spring is taking forever to get here, and it's really getting me down. When you have four very distinct seasons, you tend to have four very distinct eating habits as well. I am craving for salad, in season fruit and veggies and simple dinners. Simple, bright color, fresh dinners.

So I decided to just come up with my own version of a stuffed pepper meal! Quinoa is one of my favorite things to eat in the summer, mostly I like it cold, but this is a great way to eat it hot.

For this recipe, you can use quinoa, or a mix of quinoa and brown rice, or whatever rice you like really! I had this mix of organic quinoa rice mix in my cupboard so I decided to use it.

Here is what you will need:

3 cups cooked quinoa (or quinoa/rice mix)
1 can black beans or a can of mixed beans (washed and drained)
1 cup corn (frozen or canned)
1/2 cup shredded cheese (1/4 cup for mix and 1/4 cup for topping) use more if you like things cheesy!
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp cilantro
sprinkle of chilli flakes (optional)
salt and pepper
6 bell peppers

Here is what you will do:

Slice the top off each pepper and remove seeds. Wash peppers and use a paper towel to dry the inside. A little water left on the outside will help the peppers cook nicely.

Mix all of your ingredients together, with 1/4 cup (or more if you like) of the cheese. Once it is all mixed, stuff each of the peppers tightly. Place peppers upright in a casserole dish and bake for 25 minutes at 350 degrees Fahrenheit. This will vary depending on how you like your peppers cooked. Do you like them a little crunchy or nice and oven roasted? Really you just need the filling to be hot and peppers cooked to your liking.

For the last 5 minutes of cooking time, sprinkle the remaining cheese on top until melted. And enjoy! This is a complete meal!

 

 

 

 

 

Dinner is served! Let me know if you tried it, or made any changes!

 

Thanks for stopping by!

 

Tannis