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I’ve gotten quite a few snowy photos today from my In the Kitchen with David team! While beautiful, I’m glad I’m finding them beautiful from afar!! If you're not much of a winter fan, I hope you can find some time this weekend to think warm thoughts. Maybe hot chocolate is just what the doctor ordered. Or, pretend you’re in a tropical paradise and make margaritas!
I’m turning over today’s blog to Linda, a fellow foodie I met last October at the ITKWD second annual food court! Linda’s a RIOT and her blog, Giggles, Gobbles, & Gulps is filled with some absolutely delicious food and drink recipes that she makes for her husband and two little boys while her two Yorkies scamper under her feet. Many thanks to Linda for sending us one of her favorite recipes to support our “Stuff-It” theme for January. For all of you looking to get back on a healthy eating track this January, this is for you!
We all have our favorite traditional stuffed pepper recipe filled with a combination of ground meat or sausage, rice, and cheese but have you ever tried a vegetarian-based stuffed pepper? The stuffed peppers featured today are not only vegetarian but they also include a not-so-common ingredient, farro.
Farro (pronounced FAHR-oh) is a hearty grain that’s often substituted for pasta or rice. This rustic Italian staple has a nutty flavor similar to brown rice. It’s gluten-free and rich in fiber, magnesium, and vitamins A, B, C, and E. To say that farro is versatile is an understatement. It combines well with beans, vegetables, proteins and can even be served as a hot breakfast cereal.
Even if you are a tried and true carnivore, these Farro and Bean-Stuffed Peppers will leave you satisfied and wanting more.
Now onto Sunday’s recipe: an Almond Cream-Stuffed Pastry (Pithiviers) based on the popular French treat. Right now in France—not to mention Belgium, Spain, Portugal, and many other countries around the world—it’s Epiphany, a celebration of the Christmas Season. And, this delicious cake (called Galette des Rois or “King Cake”) is being made and enjoyed. Who are we to ignore such a tasty (and stuffed!) tradition!
Almond Cream-Stuffed Pastry (Pithiviers)
This recipe is prepared with the KitchenAid 13-Cup 3-in-1 Wide Mouth Food Processor with Accessories (K35182).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Almond Cream Filling:
Now go make a king cake, foodies! That ought to fight some winter blues. Be sure to join the lovely Jane Treacy this Sunday on In the Kitchen with David at Noon ET.
Keep it flavorful!
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