Stuffed Peppers & Apple Cake

It's summer's siren song. We enjoyed an amazing full moon at the fall equinox and the unique alignment of the celestial bodies inspired some serious cooking in the kitchen. Here's some inspiration to make the most of summer's bounty...


Stuffed Peppers
1. Cut the top off six fresh sweet peppers.
2. Saute 2 finely chopped onions in 2 tablespoons olive oil, slowly over medium heat.
3. Add 3 finely chopped garlic cloves, continue to saute.
4. Stir in one cup cooked brown rice, and 1 cup cooked yellow split peas (each take about 45 minutes so this could be done the day before)
5. Add salt and pepper to taste, along with 1 cup grated extra old cheddar cheese and 1 tablespoon parsley.
6. Stuff raw peppers and place upright in greased casserole dish.
7. Top with fresh bread crumbs combined with parmesan cheese and freshly ground pepper.
8. Core and quarter about 3 fresh tomatoes. Process in blender or food processor until just like juice. Don't worry about skinning them. Pour "juice" into bottom of casserole.
9. Cover with tin foil and bake for about one hour at 350 degrees.


(I went crazy and multiplied this recipe by seven, so I would have peppers to freeze. They make wonderful cold weather comfort food)

Apple Cake

Cream 1/4 cup apple sauce or butter with 1 1/2 cups sugar until light coloured. Beat in one egg and 1 tsp vanilla. In a separate bowl, combine 2 cups whole wheat flour (I love President's Choice Organic, it's so fine and silky!), 1 tsp baking soda and 1/2 tsp salt. Add dry ingredients to butter/apple mixture, alternately with 1 cup soured milk (add some lemon juice or vinegar 10 minutes ahead of time if you don't have any spoilt milk hiding in the back of your fridge). Chop 2 sourish apples into small chunks, don't peel, and toss with one tablespoon flour. Add fruit to the batter, then pour into greased 8" x 13" pan. To make a delicious struesel topping, combine 1 cup rolled oats with 1/3 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp ground cloves. Cut in 1/4 cup butter until the mixture resembles crumbs. Distribute struesel topping onto batter evenly and bake in 350 degree oven for about 35 minutes.