It’s been a summer filled with deer sightings daily. Today after work there were two more sweet little surprises in our back yard.
So peaceful and relaxed.
But then…there’s a noise
It’s those darned dogs!
Might want to get a move on. If they come out, there will be trouble.
Don’t have to rush, just slowly, tauntingly stroll away.
One last mouthful.
These babies are adorable, aren’t they?
I just wish there weren’t so many of them AND they didn’t like our yard so much.
VEGETARIAN TEFF Stew
Another great grain recipe using Bob’s Red Mill Ancient Grains Teff: mild flavor, nutty, lots of calcium, protein, iron and fiber.
A long ingredient list but very easy to make. Put on your apron and let’s get cooking.
- 2 TBS olive oil
- 1/2 sweet yellow onion, chopped
- 6 celery ribs, chopped
- 1 green bell pepper, chopped
- 2 tsp minced garlic
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp salt
- pinch of red pepper
- 1 cup Bob’s Red Mill Teff
- 2 TBS tomato paste
- 1/2 cup cherry tomatoes cut in half
- 1 medium zucchini, sliced
- 3 1/2 to 4 cups vegetable broth
- 15 oz can cannellini beans (or other favorite bean)
- 1/4 cup lemon juice
- 1/4 cup chopped cilantro
- salt and pepper to taste
Heat the oil in a large high sided pan over medium heat. Add the onions, celery, green pepper and allow to cook for 5 minutes. Add the garlic and spices right down to the red pepper. Reduce heat to low and cook for 1 minute.
Add Bob’s Red Mill teff, stir around and cook while stirring for 2 minutes. Add the tomato paste, cherry tomatoes, and broth. Bring to a boil, cover, reduce heat to simmer and cook for 15 minutes.
Add the zucchini and beans and cook for 10 minutes. Add lemon juice and cilantro. Cook for 3 minutes more, taste for salt and pepper and
What wild life do you see in your yard ALL THE TIME?!