Blogging for (Cook)Books

So I got this email. An email about a company that lets bloggers have access to a range of books as long as they review and post about their book. I'm not a reader but thought this might be a good opportunity to get into reading again. That was until I discovered they had cookbooks to choose from. Say hello to Blogging for Books. 

B4B has an array of fiction, non-fiction, business, craft, faith, healthy living and cookbooks etc. to choose from. I selected Vibrant Food by Kimberly Hasselbrink. This book is filled with beautiful images of seasonal produce, and the recipes inspired by them. I kept the book on my night stand for a few days, browsing through it each night before bed. 

Monday night was the night to cook from the book. I was feeling adventurous and wanted to test my cooking skills. I used Kimberly's recipe for Millet Stuffed Peppers with Tomatillo Sauce. Per usual, I adapted it a bit. Millet is a grain, but I found it hard to come by in my little Norman grocery stores, so I subbed it with red quinoa. Below is my version of the recipe, but do yourself a favor and pick up Kimberly's beautiful book to find the exact recipe along with other wonderful ones like Turkey Burgers with Balsamic Figs, Summer Squash Pasta with Green Goddess Dressing and a Salmon Banh Mi.

Stuffed Mini Bell Peppers with Avocado Sauce
serves 2

16 ounces small sweet peppers (about 6 per person)
1 tbsp. olive oil
1/2 red onion, diced
1/2 cup of red quinoa, cooked,
1 small tomato, diced
1/2 cup frozen corn
1/2 cup Monterey Jack cheese
1 tsp. sea salt
1/2 tsp. paprika
1/4 tsp. chili powder
black pepper
feta, for serving

For the avocado sauce:
1/2 cup verde salsa
1/2 avocado
3 green onions, chopped
1/2 a jalapeño, seeds removed
1/4 cup chopped cilantro, extra for garnish
juice of 1 lime
1/4 tsp. salt

Preheat your oven to 400 degrees. Cook your quinoa to the package directions. Once cooked, heat 1 tbsp. of oil in a sauce pan. Add the onion and saute until soft, about 3-5 minutes. Add the tomato and corn, and cook until the corn is heated through. 

Add your quinoa, cheese and spices to the veggies and let them all hang out together. Prep you peppers by cutting a slit from the stem to the end. Scrape out some of the membrane if needed. Using a small spoon, stuff a little bit of filling in each pepper (It's likely you will have leftover filling). Place them on a baking sheet and bake for 20 to 25 minutes. 

While the peppers are baking, combine all of your sauce ingredients in a food processor until combined. 

Serve your peppers laid out on a plate, pour sauce over your line of peppers then garnish with feta and cilantro! 

I am already a junky for good cookbooks but Blogging For Books just amped it up, I can't wait to request my next book! Check out their site to see how you can blog for books and see my full review on Vibrant Food here.


I received this book from the Blogging for Books program in exchange for this review.