Slice the peppers in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer them in salted water until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill them with the quinoa and set them in the baking dish or dishes.
Preheat the oven to 400 degrees. Drizzle the rest of the oil over the peppers and bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.
From "Vegetarian Suppers From Deborah Madison's Kitchen," by Deborah Madison
Per serving: : 520 calories, 17 grams protein, 20 grams fat, 6 grams saturated fat, 73 grams carbohydrate, 10 grams fiber, 25 milligrams cholesterol, 665 milligrams sodium
scallops grenobloise
This pretty, easy dish of scallops, seared and dressed with lemon, capers and bread crumbs and finished in a mushroom-butter sauce, impressed us during a November review of chef books that offer fast but elegant cooking.
(serves 4 as a main course)
2 slices white bread
2 1/2 tablespoons peanut or canola oil (divided use)
1 lemon
1 pound large scallops (about 16), rinsed under cold water to remove any sand
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons drained capers
6 tablespoons ( 3/4 stick) unsalted butter
1/4 cup diced ( 1/2 inch) white mushrooms (about 3)
1 tablespoon red-wine vinegar
2 tablespoons coarsely chopped fresh parsley, for garnish
Preheat the oven to 350 degrees. Cut the bread into 1/2 -inch dice and toss the bread with 1 tablespoon of the oil. Spread the pieces on a cookie sheet and bake for 6 to 8 minutes, or until browned. Set aside.
Peel the lemon, removing the skin and the white pith underneath. Cut between the membranes to remove totally clean segments of lemon flesh. Cut into 1/2 -inch pieces until you have about 2 tablespoons diced lemon flesh.
Remove any adductor muscles still attached to the scallops. Sprinkle the scallops with the salt, pepper and the remaining 1 1/2 tablespoons oil.
Heat a large, nonstick skillet over high heat until very hot, then add the scallops. Reduce the heat to medium and cook for about 2 minutes on each side. They should be nicely browned. Arrange 4 scallops on each of 4 serving plates and sprinkle on the lemon pieces, capers and bread cubes.
