It’s true, going through all the steps to grill and prepare these peppers does take a little bit of time. Pick a sunny day and the sweet smell of them grilling will be enough payback. Do enough for a dinner side dish also! In the middle of winter when you open a jar you will immediately be transported back to that summer day. I love using these in so many different appetizers, slivered in a salad or pasta or just served with a grilled steak.
These sweet peppers are an amazing way of capturing the tastes and smells of summer in a jar.
4 pounds firm, fresh and cleaned red bell peppers
Lightly oil peppers and sprinkle with salt and pepper. Grill until charred in spots and softened. Put in bowl, cover tightly and allow to sit for 15 minutes until you can easily slip the skins off. If you don’t have a barbecue you can also do this over an open flame or in your oven with the broiler unit.
1 cup bottled lemon juice
2 cups white vinegar
1 cup olive oil
2 cloves garlic, quartered
1 1/2 tsp salt
Bring all marinade ingredients to boil in a saucepan.
In most cases I would suggest squeezing fresh lemon juice, but in this instance the consistency and acidic content of bottled lemon juice is what you need.
If you want to use these within a few weeks, just fill the jars with peppers and pour the boiling marinade over.
Seal and keep in the fridge.
SEALING AND PRESERVING
Scald jars in boiling water and heat canning lids and sealers in boiling water. Fill jars with peppers, immediately fill to within 1/2 inch of the top. Quickly close the jars with lids and sealers and boil in canner for 15 minutes.
This is a vegan recipe! I know, maybe not that big a deal to some people but I’m sort of a carnivore. This is so delicious it can be served alongside pretty much any dish you enjoy. Truthfully, my carnivorous tendencies are changing, albeit slowly. My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that. However …. I’ve noticed that ever so slowly, my meat or protein is shrinking. Tonight I served this veg dish along with pork cutlet and tonkatsu sauce. A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.
SAUCE – serves about 4
1 tsp toasted sesame oil (plus extra for cooking)
2 tbsp tahini paste
1 lemon, juiced (start with 2 tbsp)
1/4 tsp chili flakes
2 tbsp water
1/2 tsp salt
1 clove garlic, minced
bok choy, onion, red pepper
toasted sesame seeds for garnish
To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings. It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.
Wash veg thoroughly, (those bok choy have a tendency to hide grit).
Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil. Cook for 4-6 minutes, just until crisp tender.
Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.
I will bet you don’t even know how easy it is to make your own pumpkin pie at home! Try this one out and you may never go back to grocery store pumpkin pie.
This pumpkin pie hit all the notes, tender and creamy, with just the right amount of spice to wake up your taste buds. I used my flaky pie crust with vinegar and egg to make the crust, but if you’d rather, a frozen pie crust will work well too. Give yourself that break when you need it …
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 15 ounce can pure pumpkin puree
1 (9 inch) unbaked pie crust
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired (we like whipped cream).
Still trying to use up zucchini??? Here is a winner, hints of my Mexican Chocolate cake in this loaf, with a bit of cinnamon added to the chocolate and coffee flavours. If any loaf recipe uses up 2 cups of zucchini it has to be healthy, right??
1/2 cup melted unsalted butter
3/4 cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
1 2/3 cups all purpose flour
1/3 cup cocoa powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp espresso powder (instant)
2 cups shredded zucchini (squeeze all the moisture out)
1 cup good quality chocolate chips
Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper. (you don’t have to do this step but I like the way it helps remove the loaf from the pan cleanly)
Grate your zucchini and allow it to sit while you do everything else, so important to remove the excess liquid.
In a large mixing bowl stir the brown sugar into the melted butter and mix until all the sugar has dissolved, then add the eggs one at a time. It is really important to add the butter before the egg so you don’t cook the egg! Stir in the vanilla and set aside.
In a separate bowl combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, espresso. Whisk to make sure it is all blended together.
Stir dry ingredients into the brown sugar mixture until just combined. Gently fold in the zucchini and the chocolate.
This makes a VERY thick mixture, but don’t worry, it will be moist and delicious.
Looking for a new way to use up some of that never ending zucchini that keeps showing up in your garden? This is it … so moist and tender with enough coconut that you get a bit of crunch in every bite.
I keep a cinnamon/sugar mix in a jar – sprinkle it over your loaf before baking and you will be guaranteed an extra crispy loaf top.
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini (make sure to drain well and squeeze out extra moisture)
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup melted coconut oil
1/2 cup Greek yogurt (at room temperature)
1 tsp vanilla extract
1 cup shredded unsweetened coconut
Preheat oven to 350 degrees F and grease a 9 x 5 inch loaf pan. I like to set in parchment paper also for easier removal. Run it the length of the pan with a little sticking out each end – easy to grab and keep the loaf whole as you lift it out to cool.
In a mixing bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl combine sugars, coconut oil, yogurt, egg and vanilla. Blend and stir in zucchini.
Add the wet ingredients to the dry bowl, and stir JUST until combined. Do not overmix. Gently stir in the coconut.
Pour batter into loaf pan and smooth the top. Bake for 50-60 minutes. Use a toothpick to test, make sure it comes out clean before you remove the loaf from the oven. Let your zucchini bread rest in the loaf pan for 10 minutes before removing and setting it on a rack to completely cool.
The combination of yogurt and coconut oil makes this loaf so moist you won’t even notice there isn’t any butter in the recipe, or need to put it on after!
This rich Indian sauce is packed with enough spices and layers of flavour, you will want extra rice or naan bread to mop up every bit of sauce left on your plate.
2 white onions, peeled and cut into quarters
6 cloves garlic, peeled
4 teaspoons curry powder
2 teaspoons ground turmeric
2 teaspoons garam masala
1 teaspoon ground coriander seed
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
3 tablespoons extra virgin olive oil
3 large tomatoes, diced small
1 tablespoon freshly grated ginger root
1/2 cup ground raw almonds
1 cup unsweetened canned coconut milk
1 1/2 cups plain low-fat yogurt
1/2 a small red chili, de-seeded and minced (dried or fresh)
1 tablespoon brown sugar (packed)
Key to making a dish like this is to have all your ingredients ready at hand. Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.
Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all. It sure does make things smoother!
Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
Measure out the spices (curry powder through nutmeg) into a small bowl.
In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes.
I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day. Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand. Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.
Served today with homemade naan and the best crispiest crunchiest vegetable pakora!
Don’t even think twice about giving these a try – super easy and more flavour in every bite than you can imagine.
Look at the bits of craggy onion strips, potato shreds, broccoli bits and moist zucchini – how can you not love this?
I’ve been wanting to try making pakoras for some time now, they are one of my top five Indian dishes to order in a restaurant. These hit it out of the park on my first try!! So delicious, full of intense flavour, you can use as much or little of the spice as you like. Crispy, craggy and loaded with fresh vegetables, you can make it just the way you like.
1 cup chickpea flour or besan
1/2 tsp baking powder
potatoes, cut into thin, small fingers/chips/cubes and washed
cauliflower, or broccoli, broken into small florets or chopped (or other vegetables)
onion, peeled and chopped
spinach leaves, washed and chopped
2 tbsp coriander leaves, chopped (optional)
2 tbsp mint leaves, chopped (optional)
2 tbsp fresh fenugreek or methi leaves, chopped (or use 1/2 tbsp. dry methi leaves)
1-2 green chillies, chopped finely. Omit if you like the pakoras to be mild
Use your imagination for the vegetables, these are only suggestions. For this amount of spice, and the chickpea flour you will need a total of 4 cups vegetables.
1 1/2 tsp salt, adjust to taste
1 tsp chili powder, adjust to taste
1/4 tsp coarsely crushed coriander seeds
1 tsp coriander powder or the spice blend, Chat Masala
1/2 tsp turmeric powder
1/2 tsp cumin seeds
Oil for deep frying
Todays mixture included broccoli, zucchini, potato and onion – use whatever is fresh (or you need to use up). :o)
Place all vegetables in a bowl and sprinkle salt, as well as all the spices over the vegetables, and toss to combine. Allow to sit for about 30 min so the water drains out of the vegetables.
Add sifted (sift to remove lumps) chickpea flour/besan & baking powder slowly and make a slightly stiff mix of vegetables and besan, just enough to hold the vegetables together. Usually, no additional water is required, as there is enough water released from vegetables. If the mix is too stiff, sprinkle a little water, so that all vegetables are bound lightly by besan.
Heat oil in a wok. The oil is correct temperature, when a test pakora dropped in it sizzles and rises to the top of the oil quickly. The oil should not be smoking hot. Pakoras are crisper when cooked in medium hot oil.
Drop small blobs of this mix into the hot oil gently, about 1- 1 1/2 tbsp. at a time. Wait until they sizzle to the surface and then turn them over. Continue turning intermittently, until all Pakoras are evenly golden brown and crisp on all sides.
Rest to drain on an absorbent kitchen paper.
Continue this way until all pakora mix is used up.
If you need to keep them warm, put them in your oven at 200, perfect temp to keep them crispy and not overcook them.
Serve immediately with chutney.
Served tonight with chicken korma over rice, homemade naan bread (surprisingly easy) and these intensely flavoured pakoras.