I BELIEVE IN BROCCOLI AND BROWNIES
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 Green, red, orange, and yellow sweet peppers are packed with nutrients and low in calories. Despite their different colors, the nutrient content of peppers varies little from color to color. Peppers are an excellent source of vitamin A, vitamin C, and potassium. Green peppers are really just unripened red peppers (or maybe even a yellow or orange pepper). A green pepper is more bitter than a red pepper. As the pepper ripens natural sugars develop giving a red pepper a sweeter taste. Roasting peppers can enhance the sweetness. The best way to store peppers is in the produce drawer of the refrigerate. Whole peppers will keep 1-2 weeks in the refrigerator. Once the peppers are cut, they only keep for 2-3 days. My simple recipe for roasted peppers and feta only enhances the sweetness of a red pepper. Start by slicing up some red peppers and placing them in a bowl. Add a few cherry tomatoes.  Cube up a brick of feta cheese. Be sure to buy the feta in a brick, not crumbled.  Now add some Kalamata olives. Black olives work as well.  Drizzle the mixture with some olive oil and add some freshy cracker black pepper.  Toss everything on to a baking sheet and place in a preheated 425° F oven.  Bake for 12-15 minutes, until vegetables are tender and cheese is browned and just starting to bubble. You can’t believe how delicious that browned feta cheese is – YUM!  These red peppers go great with my Black Bean Burgers [link]. You can also serve them as an appetizer with toasted pita chips. Or try it as a part of a grain bowl with quinoa, chopped kale, chickpeas, avocado, and a tahini style dressing.  Roasted Red Peppers and Feta 2 medium Red Peppers, seeded and sliced
1/2 to 3/4 cherry tomatoes 1/4 cup Kalamata or black olives 8 oz feta cheese, cut into cubes 3-4 Tbs Olive Oil Freshly ground Black Pepper Heat oven to 425° F. Toss vegetables, cheese, oil, and black pepper in a medium bowl. Spread onto a baking sheet. Roast 12-15 minutes.  The internet seems to be full of posts and pins about a new way to roast potatoes. So, I decided to try it with some freshly dug red-potatoes from the garden. I'm not sure of the actual recipe name, but I'm calling them Browned Butter Potatoes, because the butter browns in the hot oven, giving the potatoes a most delicious flavor. You only need three ingredients (potatoes, butter, and broth) along with salt and pepper to make this delicious dish. Heat your oven to 475 degrees F. Some of the recipes I saw said 500 degrees. I worried that high temp would lead to burning, smoking, and my fire alarms going off, so I went with 475 degrees. Cut the potatoes into 1-inch rounds - that is quite thick. Lay the cut potatoes into a baking dish in a single layer. Dot the potatoes with butter and sprinkle with salt and pepper. Bake for 30 minutes turning the potatoes over half way through. Pour the chicken or vegetable broth over the potatoes and bake 15 minutes longer until most of the liquid is absorbed. The potatoes are crispy on the outside, creamy on the inside, and the flavor mix up of the butter and broth is yummy. These potatoes make a great side dish for special dinner.  Browned Butter Potatoes
Oven 475 degrees F 1 pound (about 5 medium) red or Yukon gold potatoes 1/2 Cup butter 1 cup chicken or vegetable broth Salt Pepper Preheat oven to 475 degrees F. Wash potatoes, leave skin on. Cut potatoes into 1-inch rounds. Lay potato slices in a baking dish in a single layer. Dot potatoes with butter. Sprinkle with salt and pepper. Bake for 30 minutes, turning the potatoes over half-way through. Take pan out of oven and pour broth over potatoes. Return pan to oven and bake 15 more minutes or until the broth is mostly absorbed. |
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