Carolina Kitchen in College

Just another site

Stuffed Roasted Red Peppers August 10, 2010

Filed under: Grain,Vegetables — mdebaugh @ 1:21 am



  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 3/4 cup couscous
  • 1 cup canned garbanzo beans , rinsed and drained
  • 1/4 cup dried currants
  • 1 packed cup chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 medium red bell peppers
  • 1 medium yellow bell pepper
  • 1 medium orange bell pepper
  • Hot water , as needed

Sauce: (optional)

  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed


Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

recipe courtesy of Giada de Laurentis


El Calor del Verano: Quesadillas Verduras July 11, 2010

Filed under: Beans,Grain,Mexican,Vegetables — kchrismon @ 4:44 pm

These are delicious veggie quesadillas. I had made quesadillas before, but these were good! And easy!


1 tbsp. olive oil

½ medium yellow onion, chopped

½ bell pepper (any color), chopped

1 jalapeno pepper, seeded and diced

¼ tsp. cumin

¼ tsp. cayenne pepper

½ small zucchini, chopped

1/3 cup fresh corn kernels

1/3 cup black beans

1 small tomato, seeded and chopped

3 flour tortillas

Shredded Mexican cheese


Heat olive oil in a skillet over medium-high heat.  Add onion, bell pepper and jalapeno pepper to the pan and sauté until crisp-tender, about 3 minutes.  Mix in the cumin, cayenne pepper, and fajita seasoning.  Add the zucchini and mushrooms to the pan and sauté about 3 more minutes.  Mix in the corn, black beans and tomatoes and cook 1 minute more.  Remove from the heat.

Lay out tortillas on a work surface.  Brush one side of each tortilla lightly with oil and flip over.  Evenly distribute the vegetable filling between the tortillas, spreading it over one half of each and leaving a ½-inch border clear.  Sprinkle shredded cheese to taste over the veggie filling.  Fold the empty half of each tortilla over the filling into a semicircle.

Heat a lightly oiled skillet or grill pan over medium-high heat.  Cook quesadillas, flipping halfway through, until both sides are well browned and cheese is melted.  Repeat with remaining quesadillas until all have been cooked, and cut into triangular sections.  Serve immediately with salsa and sour cream, if desired.

Adapted from Annie’s Eats


That’s a (Veggie) Wrap! June 24, 2010

Filed under: Grain,Vegetables — kchrismon @ 8:02 pm

Sorry, I didn’t take a picture of the inside, but this was so quick and easy and delicious! Enjoy!


2 pieces provolone cheese
1 large flour tortilla
2 tbsp. shredded carrot
2 tbsp. thinly sliced orange pepper
2 tbsp. chopped onion
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves
salt and pepper to taste

Cooking Instructions

  1. Lay cheese in the middle of the tortilla and microwave until cheese melts (20-30 seconds).
  2. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste.
  3. Roll tortilla (and probably use toothpicks to keep it together!).

Adapted from


It’s Too Hot Outside to Think, Let Alone Cook Salad May 28, 2010

Filed under: Grain — kchrismon @ 12:45 am

This is a light, tasty dish perfect for lunch or a light dinner. Pair it with a salad or some fruit and bread, and you’ve got a meal!


6 tablespoons cider vinegar

4 tablespoons Dijon mustard

1/4 cups olive oil

1/4 teaspoons pepper

1 1/3 cups lentils

1 cup pearl couscous

3/4 cups chopped mint

4 scallions, chopped

1 red bell pepper, choppe


  1. Cook couscous and lentils according to packages.
  2. Whisk the vinegar, mustard, olive oil, salt, and black pepper together in a small bowl.
  3. Place the lentils, couscous, mint, scallions, bell pepper, and tomatoes in a large bowl.

Add the dressing, toss, and serve. Be sure to add all the dressing – it seems like a lot, but it really adds the flavor.

Adapted from Country Living.


I’m Tired of Cereal for Breakfast Banana Bread May 26, 2010

Filed under: Grain — kchrismon @ 10:55 pm

This is SO good. And healthy! I love baking with whole-wheat flour. It makes me feel better about what I’m eating. Doesn’t this look pretty? And tasty? This is what I’ve had for breakfast the past couple mornings. It’s perfect. I hope you like it as much as I do!


1/2 c. butter
1 c. sugar
2 eggs, lightly beaten
1 c. mashed ripe bananas (about 3)
1 c. all-purpose flour, unsifted
1/2 tsp. salt
1 tsp. soda
1 c. whole wheat flour, unsifted
1/3 c. hot water
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg

Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a bowl, stir together all-purpose flour, salt, soda and whole wheat flour until thoroughly blended. Add dry ingredients alternately with hot water. Stir in chopped nuts and spices. Spoon batter into a greased 9×5 inch loaf pan.

Bake in a 325 degree oven for about 1 hour and 5 to 10 minutes, until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean (or a little gooey – you don’t want it to be dry!). Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.

Adapted from


Quinoa Salad with Red Onions, Oranges, and Green Olives May 23, 2010

Filed under: Grain — kchrismon @ 6:17 pm

This recipe is a little different. My mom hates Quinoa, but she actually tried it. The texture is strange but the flavoring is good.


3 cups water

Salt and pepper

1 1/2 cups quinoa

1 teaspoon cumin

1 cup fresh orange juice

Zest from 1 orange

1/2 cup olive oil

1 red onion, thinly sliced

2 navel oranges, supremed

1/2 cup golden raisins

3 tablespoons chopped parsley leaves


In a medium sauce pan, combine 3 cups of water, the quinoa and a pinch of salt. Bring to a boil, cover, reduce the heat to a simmer and cook the quinoa for 14 to 16 minutes, or until the liquid is absorbed and the quinoa is fluffy and tender. When the quinoa is cooked, remove it from the pot and cool slightly. Assemble the vinaigrette by combining the cumin, orange juice, olive oil, and orange zest. In a bowl, combine the quinoa, olives, onions, oranges and raisins and toss with the vinaigrette. Garnish with parsley.

Adapted from Emeril Lagasse, Food Network.