28 • April 2018 • UPBEAT TIMES, INC.
Health Begins in the Kitchen:
Orzo Stuffed Bell Peppers Recipe by Dr. Joanne Mumola Williams creator of www.FoodsForLongLife.com
SONOMA COUNTY, CA. ~ If you live in California, chanc- es are you have a lemon tree, or a neigh- bor that has one. And if it’s a pro- lific Meyer Lemon, right now you are probably
wondering what to do with all that beautiful fruit. One easy way to use it is to make this delicious Meyer lemon li- quor, popular in Southern Italy where my family is
little liquor goes a long way, so here’s a recipe for a small batch. Feel free to double it and bottle the extra for giſts.
Requirements 8” X 8” casserole dish with cov er
Ingredients 4 large red bell peppers (4 lobes, 1/2 pound each)
½ pound whole wheat or glu ten-free orzo
1 tablespoon extra virgin olive oil
1 cup diced onion 2 cloves garlic, minced ¼ pound crimini mushrooms ¼ teaspoon black pepper, or to taste
3 medium tomatoes, diced or one (15 oz) can diced tomatoes ¼ packed cup chopped fresh basil
8 pitted kalamata olives, thinly sliced
½ cup shredded mozzarella or vegan Daiya mozzarella shreds ¼ teaspoon salt, or to taste
Directions Preheat oven to 350 degrees F.
Dada’s Deli Restaurant
Prepare the peppers. Select big, square peppers with 4 lobes on the bottom so that they will stand up nicely in the casserole dish. Fill a medium size pot with water and bring to a boil. You will be using this same pot for blanching the peppers, cooking the pasta, and prepar- ing the filling. I hate dirtying too many pots! Cut the tops off the peppers and remove the seeds. Boil, two at a time, for 2 minutes. Remove the peppers, leaving the boiling water in the pot. Drain the peppers well, and place in the deep casserole dish. Bring the water back to a boil,
add salt, and cook orzo accord- ing to directions. Make al den-
te. Drain the orzo,
and set aside. Dry the pot with a towel. Heat the olive oil in the pot and cook the onions for 3 minutes. Add the garlic and cook for one minute. Add the
cook, stirring frequently,
soſten and release their mois- ture, about 5 minutes. Season with black pepper to taste. Add the tomatoes, basil, and
kalamata olives to the pot with ¼ cup of water and stir. If you are using a can of diced toma- toes instead of fresh tomatoes, you do not need to add water. Cook for a few minutes. Stir in the orzo and mozzarella cheese. Adjust seasoning if needed. Stuff the peppers with the
orzo mixture. You may cover and refrigerate at this point or add ½ cup of water to the bot- tom of the casserole dish, cover and bake in preheated oven until hot and bubbly, about 45 minutes.
Weird Facts & Trivia - 7
The term “spring fever” refers to a both psychologi- cal and physiological symp- toms associated with the arrival of spring, including restlessness, daydreaming, and increased sexual ap- petite. While the exact cause is unclear, scientists believe that increased light, more exercise, and more bare skin influence hormone levels.
According to Greek myth, the return of spring coin- cides with the return of Persephone, the daughter of Demeter, who is the goddess of plants and fertility.
Remove from the oven and serve.
YIELD: Four Servings Nutritional Information (Per serving using Daiya vegan mozzarella shreds): 375 calories, 9 g total fat, 1.5 g saturated fat, 101 mg omega-3 and 892 mg omega-6 fatty acids, 0 mg cholesterol, 11 g protein, 103 g carbohydrates, 12 g dietary fiber, and 425 mg sodium.
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707-526-3232 28 • April 2018 • UPBEAT TIMES, INC. HWY 101 Corby Ave Auto Row ...co
ntinued on page 30 FOUND... Dutton Ave Standish “This is the best paper in Sonoma County! “Do what is right, not what is easy nor what is popular.” ~ Roy T. Bennett
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