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Camille Yocum
Lives in Seattle, WA 98103, United States
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Camille Yocum

Our Cookbook  - 
 
Southwestern Quinoa Stuffed Peppers

I combined some of the ingredients from one of my favorite southwestern casseroles with quinoa, beans, corn and these beautiful peppers. It’s a great blend of flavors, specifically onions and poblano peppers sautéed together. I served these with a simple cut of grilled top sirloin which worked great. However, if you wanted a Meatless Monday, these peppers plus a lettuce salad would be easy as well.

1 ½ cups quinoa
2 ½ cups water
1 tablespoon vegetable or canola oil
1 small yellow onion, chopped
1 poblano pepper, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 garlic cloves, minced
½ cup black beans
½ cup corn
¾ cup petite diced tomatoes, with some juice
1 tablespoon cilantro, more if you prefer
1 1/2 cup monterey jack cheese, shredded
salt and pepper
6 bell peppers, tops cut off and insides cored and cleaned out

Preheat oven to 350º. Rinse quinoa thoroughly in a sieve through running water. Combine quinoa, 2 ½ cups water, and ½ teaspoon salt  in rice cooker and cook. If you’re using a pot mix 1 ½ cups rinsed quinoa and 3 cups water and cook until tender and fluffy, about 15 minutes.

Heat oil over medium- high heat in a pan. As the oil starts to shimmer add onions, poblano pepper, cumin, chili powder, and a ½ teaspoon of salt. Sauté about 5 minutes until vegetables are softened and starting to brown. Add garlic and cook until fragrant. Add black beans, corn, tomatoes and cook for about 2 minutes more until heated through.

Mix quinoa, veggies, cilantro, 1 cup cheese and season with salt and pepper. Fill peppers with mixture and top with remaining ½ cup of cheese. Bake for 25 minutes.

http://culinarymamas.com/southwestern-quinoa-stuffed-peppers/
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Looks amazing 
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Camille Yocum

Lunch & Dinner  - 
My childhood was filled with many big Polish family parties where Italian beef sandwiches were served. Why was my Polish family so committed to Italian beef? Best way to serve a large group! The history of the sandwich is that … Continue reading →
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Camille Yocum

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This quick and easy honey BBQ Sauce is tangy, sweet and finger-licking-good. Great on chicken, pork, beef. #culinarymamas
My mom's Honey BBQ Sauce is tangy, sweet and finger-licking-good. Great on chicken, pork, beef - you get the point. It's so easy to make a double batch and store it in the fridge for a long time.
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Camille Yocum

Lifestyle (Beauty, Fashion, Home&Garden, Travel, Food)  - 
This recipe uses lower fat ingredients without a noticeable taste difference, thus deserving of the name Light Spinach and Artichoke Dip.
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Camille Yocum

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Looks awesome +Julie Murkerson 
 
I love recipes made in cute little ramekins, especially when they're healthy recipes. Here are some Baked Eggs with Quinoa and Fresh Salsa for you to start your morning with. Healthy and made it cute little ramekins!

See it now: http://www.thisgalcooks.com/2014/02/14/baked-eggs-with-quinoa-fresh-salsa/
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+Camille Yocum look nice.
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Camille Yocum

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Great looking pasta dish from +Catherine Russi 
 
Homemade spinach fettuccine with mushrooms and beef ragù. This recipe takes a little preparation time but it's worth the wait. I think green fettuccine are elegant and delicious.
Serves 8


INGREDIENTS FOR THE HOMEMADE PASTA
 600 grams of durum wheat semolina( this type of flour is the secret to getting al dente spinach fresh pasta)
 5 organic eggs
 10 grams of salt
 110 grams of cooked spinach.
INGREDIENTS FOR THE SAUCE
 200 grams of extra virgin olive oil
 1 clove of garlic
 1 slice of onion
 1 small carrot
 1 stalk of celery
 300 grams of ground beef (Grind your own high quality cuts of meat)
1 kg of fresh champignon mushrooms
TO PREPARE THE SAUCE
Wash the mushrooms and slice them. Heat 100 grams of extra virgin olive oil along with the garlic and add the mushrooms. Add a little salt. When the water has evaporated from the mushrooms, fry them for five minutes. Heat 100 grams of extra virgin olive oil along with the grated carrot and onion in a sauté pan and sauté for a few minutes,add the ground beef and a little salt. Stir until brown. Finally, add the mushrooms to the beef with 450 ml of water and the celery. Cook over a low heat for 20 minutes. Season with salt to taste. The water produces a sauce that will help us to make the spinach pasta more succulent and tasty, avoiding fettuccine  become too dry (always a risk with egg pasta).
TO PREPARE THE HOMEMADE PASTA
Cook the spinach in a little boiling water for few minutes, drain and squeeze thoroughly, then chop finely.
Mound the flour on a kitchen work surface and make a well in the centre. Crack the eggs in the well and add the salt. Beat the eggs with a fork, then add the spinach and mix until eggs and spinach are well combined. Begin to incorporate the flour starting with the inner rim of the well. When all the mixture has been absorbed by the flour, start to knead the dough and work it with the palm of your hand until it becomes a cohesive mass.
Divide the dough into 5 pieces. Take one piece of dough and push it  down with the palm of your hand.
Set roller of pasta machine at widest setting. Feed the pasta through the roller, and continue feeding the sheet in the widest settings  until the dough  is smooth. Set roller of pasta machine at position n°2 and feed the dough through the pasta machine, continue doing so until the penultimate setting.
Cut the sheets of dough crosswise into 25 cm pieces.
Let fresh pasta sheets dry for about 20 minutes.
Dust the pasta sheets with flour and feed them in the fettuccine cutter one at time . Put fettuccine in a large tray, dusted with flour.
Boil the water (1L of water per 100 g of pasta). When the water boils, add the salt and the spinach pasta. Stir the spinach pasta, preferably with a wooden fork. This is a very delicate stage, since the fettuccine should only remain in the water for 45-50 seconds, otherwise the pasta will not be al dente. Drain the spinach pasta and mix in the sauce. If necessary add a little bit of cooking water. Stir and serve hot.
Recipe http://recipeswitholiveoil.com/2014/02/11/homemade-spinach-pasta/
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Have her in circles
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Try roasting your cabbage this St.  Patrick's Day instead of boiling.
http://culinarymamas.com/roasted-cabbage/
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Camille Yocum

Shared publicly  - 
 
 
Slow Cooker Recipe Roundup
Sharing 20 delicious slow cooker recipes today!  
http://www.yourhomebasedmom.com/20-slow-cooker-recipes/
#slowcooker   #slowcookertuesday   #crockpotrecipes  
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Camille Yocum

Blog Updates  - 
 
This Bacon Pepper Jack Strata was a hit with brunch guests this past weekend as well as several small kids. It was great for brunch with broiled grapefruits, but my family also enjoyed it again when I made it for dinner.

http://culinarymamas.com/bacon-and-pepper-jack-strata/
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Camille Yocum

Desserts and Chocolate  - 
 
Valentine's day may be over, but its never too late for this:
Sumptuous dessert, but easy to make because there are only a handful of ingredients. You can make the sauce and batter the day before for a stress free entertaining dish.
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Delicious.... 
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Sumptuous dessert, but easy to make because there are only a handful of ingredients. You can make the sauce and batter the day before for a stress free entertaining dish.
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Have her in circles
189 people
wayner gadea's profile photo
Food Huntress's profile photo
Foodrhythms's profile photo
Kelly Courtney Adams's profile photo
Tina Tausendschoen's profile photo
Recipes For Our Daily Bread's profile photo
Kathrin Newton's profile photo
Lindsey Miller Petersen's profile photo
sonali seth's profile photo
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