Skip to main content

Roasting Peppers on the Grill

Today I was making a salsa that called for Roasted Peppers so instead of using the jarred one packed in sodium I decided to make my own. I used red, yellow, and red peppers. I first washed and dried the peppers real well. Then I brushed them with some extra virgin olive oil and put them on the heated grill.

I had a very active 15 month old and a very curious 8 year old on my hands so I didn't time how long it took to roast them. I lifted the grill cover about every minute and turned them as they blackened.

Once they were blackened I began to place them in a plastic container and KERPLOP! I dropped one on the deck and it exploded!! Oh well, thankfully I only dropped one!Once I successfully put the other peppers in the plastic container I put the cover on them for 20 minutes. When the time was up the charred skin pulled off ever so easily.

The whole process was much easier than I ever could`ve imagined. I thought that I was in over my head for sure, but the hardest part was keeping check to make sure I didn`t burn them to pieces.


Popular posts from this blog

Aztec Blend

I was at the Bulk Barn last week and decided to try out one of their rice blends. It is Aztec Blend #1656. It includes colusari red rice, long grain brown rice, split peas, and amaranth. I had no idea what some of those ingredients were but figured anything's worth a try, right? When I got home I looked up colusari rice & amaranth. Colusari rice is a burgundy-colored chewy rice that has a light nutty-popcorn-like flavor and amaranth is actually an herb.

It was very simple to prepare & actually pretty good. The peas were a little crunchy which added nice texture. I was surprised that both kids really liked it.

Banna-Nutella Tortilla Wrap

While standing in the grocery store line last week I was flipping through a cooking magazine and came across this idea.  I thought it was the perfect after school surprise for Christian.

First I spread the nutella on a tortilla.

Then I put a peeled banana on it.

Rolled it up...

...and it was ready to eat.

Christian shared it with his little brother and they both gobbled it up.  A little messy... for Alexander especially, but worth it.

Tricolor Thai Salad with Zucchini & Yellow Squash

We love zucchini and yellow squash however we've ever only cooked them.  We've cooked them in butter, cooked them with canned tomatoes, and grilled them, but raw?  I was unsure about making a salad with them raw, but was willing to give it a try. So, I cut half a bell pepper, half a zucchini, half a yellow squash into matchstick pieces, 1/2 tablespoon of chopped mint and chopped half a teaspoon of cilantro. If you like cilantro you could probably add more.

The dressing recipe that I had called for rice vinegar, but I didn't check before I went grocery shopping - I had none! A quick google search and I learned to use white wine vinegar as a substitute. Also, I needed chili garlic paste. I only had straight up chili paste so I added some minced garlic to the dressing instead.
Mixed it all together and stuck it in the fridge until supper.
The bright colors made the salad very appealing to the eye and it taste so nice and fresh.  The little hint of mint here and there was yumm…