Sincerely Carolina

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by caroline

I’m all about organizing my recipes. At home, I have an old-fashioned recipe card holder, in addition to a binder that holds all of the recipes I have torn out from magazines.

On the blog, I have my Recipage:

And I ♥ it.

I love how clean and well-thought out the program is. And it makes it so easy to have all of my recipes in one place — for you and for me. You can print them, tweet them, email them and post ’em up on your Pinterest. You can also search by course, dietary and cooking methods.

Easy peasy, right?

Now, the good folks at Recipage have added even more features to make your get-down-with-yo-bad-cooking-self experience an easy one, and I thought I should give you an update. On the right side of this blog, you’ll notice a tool that makes searching for recipes a cinch:

And on the Recipage homepage, you can now search all of your favorite bloggers’ recipes and find out what’s most popular in the “Today’s Most …” section.

Ooo, and now I no longer have to link up to my recipes with a “Print Me!” link. I can now just incorporate my recipes directly into my posts. Like these stuffed peppers I made last night:

 

Vegetarian Stuffed Peppers

by The G-Spot

Keywords: stir-fry bake entree vegetarian gluten-free

Ingredients

  • 4 medium bell peppers (any color — red, yellow, orange or green!)
  • olive oil (about 2 Tablespoons for sautéing)
  • 3 portabella mushrooms, diced
  • 3 medium carrots, peeled and diced
  • 2 scallions (green onions), chopped
  • 6 fresh basil leaves, shredded
  • 2 Tablespoons fresh oregano, chopped
  • 1 garlic clove, minced
  • 1 cup shredded mozzarella
  • 1 14.5-oz. can of diced tomatoes
  • 1-1/2 cups gluten-free brown rice, cooked
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • pepper, as desired
  • 1/2 cup pasta/tomato sauce
  • 1/3 cup Parmesan cheese

Instructions

Preheat oven to 350 degrees.

Remove core from each of peppers and excess seeds. Place peppers, standing up, in a shallow 8×8 baking dish. Set dish aside.

In a medium pan, heat about 2 Tablespoons of olive oil over medium heat. Add mushrooms, carrots, scallions, basil, oregano and garlic, sautéing for 6 – 7 minutes, until vegetables soften. Allow vegetables to cool and drain excess liquid from mixture if necessary. Set aside.

In a medium bowl, combine mozzarella diced tomatoes, brown rice, salt, pepper and cumin. Stir together and then slowly add reserved vegetable mixture. Mix thoroughly until combined.

Using a spoon, stuff each pepper with the vegetable and rice mixture, making sure to pack in the ingredients until top is overflowing. (It’s OK if it falls down along the sides — more for later!) Top each pepper with Parmesan cheese and then place tomato sauce in the bottom of the dish, around the peppers.

Bake on the 3rd or 4th rung of oven (to keep the cheese from burning) for 25-30 minutes, until cheese begins to brown.

Powered by Recipage

 

Cool, huh? And how about this for good news: Recipage is now FREE to anyone who would like to try it on their blogs. Can I get a whoop, whoop?!

So, there’s the update on how to search recipes on The G-Spot and how you can also try it on on your blog. I love organization tools of all sorts and my Recipage ranks up there with my annual trip for back-to-school supplies. What? WHO CARES IF I’M NOT IN SCHOOL. I love a good notebook (and a few highlighters, pens and a shiny new pencil case too).

Is that too much to ask? :)