GRANPA SAYS IT'S TIME FOR PEPPERS

Red Sheppard peppers on sale for $9.98 at box at Food Basics made for some Fall preserves.

I made 5 jars of pickled peppers. Granpa likes his pork chops simmered in the red vinegar and pepper mix. So they will help for those meals.

Roasted peppers on the barbecue and bagged 11 bags of 2 each.I kept 3 for our dinner meal. Nicely peeled of their skin and seeds with some vegetable oil and garlic. Some people may put olive oil but I like the taste of the vegetable oil better.
Granpa likes fried fresh peppers in some vegetable oil with garlic. He eats them with a nice fresh bun or bread.
So couple of dozen peppers kept for fresh consumption.
I like red peppers in a veggie platter and dip. Our grandchildren like red peppers too.
Besides being colourful, they are a healthy vegetable.
So Granpa loves red peppers.
#redpeppers#roastedredpeppers#veggiesanddip#friedredpeppers#granpalovestocook#adolphdimambro#pickledredpeppers#preservesforwintercomsumption

ROASTED RED PEPPERS

So red peppers are good for us. Nice to know because Barb and I eat them often. Today I roasted some on the stove to have a bowl later with dinner. As we look forward to summer, red peppers will be an item in my garden. They are simple to cook. Get a little rack and put it on a burner. Roast your peppers until all sides are blackened. Let cool then clean the peppers by ripping out the seeds inside. Clean the black skin. Rinsing your hands often. After peeling pull the peppers into strips. Put in a bowl adding some olive oil, garlic pieces and salt and pepper to taste. An easy dish to add to any meal. I like to add some boiled potatoes sometimes. In the summer they can be roasted on the barbecue.
#redpeppers#roastedredpeppers#summerpeppers#roastyourpeppers#oilandgarlic

ITALIAN VEGGIE MIX-VEDURE ENSIEME

A good and easy way to enjoy some vegetables is my "veggie mix". It is a fun dish to use eggplant if you are not a fan of eggplant.

INGREDIENTS

Eggplant.
Zucchini.
Red pepper.
Potato.
Frozen tomatoes or canned tomatoes.
Olive Oil. Garlic. Salt. Pepper

DIRECTIONS

Chop and dice all the vegetables to have them ready.
Fry some diced garlic-clove or two in olive oil in the pan.
Put the chopped veggies in the pan to cook.
Add the tomatoes. I like to use my frozen ones from the summer-peeling off the skin when warm. But you can use canned if you want.
The juice from the tomatoes gives it the moisture needed.
Salt and pepper to taste.


The dish is ready when you have your veggies cooked as much as you like. The dish for me is mushy so the veggies are well cooked.
It can be eaten as a lunch or side dish. With some crunchy bread of choice it is a tasty non-meat dish.
An added note-other veggies of choice can be added like carrots, onions, green peppers etc. It is a good way to use any vegetables that are starting to soften or have bruised spots. Of course if you find you have added too much oil, just drain before eating.
#italianveggiemix#granpalovestocook#vedureensieme#potatoinaveggiemix#waystouseeggplant#waystousesucchini#redpepperinaveggiemix

RED PEPPERS ITALIAN STYLE

Fresh red peppers are great sliced as another vegetable in a veggie/dip mixture.

ROASTED RED PEPPERS

One of our family's favourite is roasted red peppers.

Although both types of peppers can be used, I prefer the Bell to the Sheppard. They both have a Similar taste but the Bell roast and peel better.

INGREDIENTS

One pepper per person.
Vegetable oil. This is one dish that is not suitable for olive oil.
Garlic, salt to taste.

DIRECTIONS

Use a rack on the stove top or on a barbecue.
Tongs to turn the peppers as they roast.
The surface of the peppers will be black.
Let them sit in a dish to cool while the rest are cooked.
Start to peel when slightly cooled.

Have a bowl for the peppers and a water container in the sink to rinse your hands as you peel
Do not rinse the peppers in the water as it will remove some of the flavour.
When cleaned and peeled, break or cut the peppers into long strips.
Put in a serving bowl, add a couple of cut garlic pieces and salt.
Add the vegetable oil.
Mix well and let sti for a few minutes so the flavour of the ingredients mixes.

Since it is a very messy endeavor, you can prepare the peppers the previous day.
Just leave ungarnished.

The peppers can be eaten plain as another vegetable dish with your meal.

SOME VARIATIONS

A boiled potato cut in chunks with roasted peppers is vary tasty.

Fresh tomato and roasted peppers is a good combo.

Fresh slice peppers fried in oil make a nice side dish. Of course with some fresh Italian bread.

Adding roasted peppers to a sandwich.

During the Fall, bushel baskets of peppers can be bought. Roasted, bagged unpeeled and put in the freezer, they can be enjoyed during the winter at a reduced cost. Just let thaw and then peel.

I also like Pickled Peppers.

PICKLED PEPPERS

Using the fresh Fall peppers for Pickles.

INGREDIENTS
Peppers.
Garlic cloves.
Water.
Red vinegar.
Mason pickle jars- small or large- your choice.

DIRECTIONS

Wash the peppers well.
Clean and cut them into strips and set aside.
2 cups( 500ml) of water to one cup( 250ml) of vinegar.
Boil in a large pot on the stove.
Sterilize the jars- usually by boiling in water on the stove or can be put in the dishwasher.
Put the pepper strips in the jars, adding a garlic clove.
Pour the hot vinegar brine on the peppers, covering to the top.
Using new sterilized lids, seal well.
The peppers will take about 6 weeks to pickle.
Pickled peppers can be used as a regular pickle in a pickle tray.

VARIATION
Pork chops cooked with some oil, garlic and the pepper pickles using the vinegar brine is quite tasty.