Since this is the year of eating more greens, I wanted to stop and say I am not a color snob.
Today's post is to welcome other colors and boost up any dish with health benefits. My newest favorite addition to our dishes is the pepper. I have been buying a bag of what they call small sweet peppers. The colors are just great. My decorating genes are delighted to add more color to our meals. Of course, spring will bring us even more color for our consumption...berries, watermelon, peaches...oh my!
Just a dab of butter before going into the oven to cook. Wonderful and refreshing.
The health benefits of these little colorful giants are recorded on this site -
Roasted broccoli with garlic and sweet peppers in a cast iron skillet.
How easy we can make new habits and enjoy new adventures in the kitchen.
Hummus with Roasted Peppers
2 cups of chickpeas (I slow cooked a full bag of dried chickpeas and had plenty for a couple of recipes for just over a dollar)
5 - roasted peppers - I grilled them myself, after taking out the seeds
2 cloves of garlic
1/3 cup of tahini or sesame oil
6 Tbs. of lemon juice
salt and pepper to taste
Mix all in food processor. I love this on chips or crackers...but healthier choices would be to use vegs.
No this is not becoming a food blog....but since that is a focus in my life this year, I will be sharing what I have learned.
Are you having fun in the kitchen this year? Sometimes we just need to add a new spice and cooking becomes fresh and exciting again. After 32 years of marriage cooking, it was time for some refreshing.