In Transition

Blackberries go well with white wine. In case you're looking for a nice snack.

I have yet to fulfil what the state now says I can be: a teacher. My task is clear: apply for as many jobs as possible, yet the prospect of such a task is more than daunting to my easily anxious spirit. I am also seeking a summer job, ideally one that will help my resume, but in reality, anything. I will substitute teach for Nancy for 5 weeks, but need something to carry us over until the fall when, God willing, I will have a full-time job. The finances are still tight, but then what young couples' aren't? I changed our auto insurance to save 30 dollars a month, which will really add up. We're also still cleaning the church once a week for some extra money, but with me only working 1-2 shifts a week at Urban because of Student teaching and now the economy, our savings has taken a hit and my credit card balance lingers for the first time since I've had it.

I am resolved in my spirit, that we'll be ok.

Resolved enough that I made a rather adventerous dinner tonight.

Cous Cous Stuffed Peppers!

Here it is:

Prep: Hollow out 2-4 nice sized red peppers. Green work too.

Dice:

half a white onion

half a green pepper

half a long zucchini

3-4 roma tomatoes

Open and drain:

can of black beans

can of chick peas

in a large skillet, soften onion and green pepper in 3 table spoons oil 5-10 minutes over medium heat.

add zucchini and half of each can of beans

cook for 5 ish minutes

add tomatoes and a splash of balsamic vinegar, a teaspoon cumin, red pepper flakes to taste, salt, and pepper.

While cooking, prepare cous cous--2-3 servings for 4 peppers.

add vegetables to cous cous, mix well, add a third of a cup mozarella cheese and a little less than a 1/3 cup feta cheese--mix well.

add fresh parsley and cilantro--a tablespoon or so of each.

spoon into hollowed out peppers

put into round pan (keeps them from falling over)

bake at 400 for 25 ish minutes. You want the peppers really soft.

Options:

*top with more cheese (any kind really) for a cheese-crusted top

*rub peppers with olive oil and sprinkle with salt before filling (watch more carefully so they don't burn, but this will char them more if you're looking for a more smoky, grilled taste)

*broil the last 5-10 minutes to brown and char for a grilled taste

*substitue cheese for parmesan or pepperjack for more spice

*use other veggies, add or substitute: corn, other beans, scallions, carrots, different colored peppers, eggplant, use rice instead of cous cous, etc.

*omit the cheese or use soy cheese and this dish is vegan.

Any extra veggie-cous cous filling can be eaten on it's own for a tasty warm salad, or put in a pita or as a flatbread salad.

Josh gives it his seal of approval.