peppers and onions


Red onions and peppers, to me, say: fajitas. So that’s what we had for dinner tonight. Slice onions. Slice peppers. Saute in a tablespoon of olive oil over medium heat until really soft. Eat with chicken, beef or beans on tortillas with cheese and whatever other fixins you like. Yum.

peppers

– Dinah Murdoch lives, eats and writes in Kitchener.

roasted peppers


Dealt with the rest of the peppers last night, which was helpful, as two more arrived in the yesterday’s new local bag. Decided the easiest thing to do was roast them all. Half went into pasta for last night’s dinner. The other half went into the fridge to top tonight’s pizza.

peppers

You can use the barbecue to make roasted peppers — it gives them a smoky flavour — but tonight I just used the oven:

Heat the oven to 450F. Rinse your peppers and put them on a baking tray. Pop the tray into the oven for about 35 minutes, checking every so often and turning the peppers so they blacken on all sides. When they’re done, heap them all into a bowl and cover it tightly with plastic wrap or a tight-fitting lid so it gets nice and steamy in there. Let sit for 10 minutes or so, then let them cool a bit before sliding the skin off and removing the seeds and stems.

Roasted peppers freeze nicely. They’re good on an antipasto platter, excellent on pizza, can be added to homemade hummus, put into sandwiches… The list goes on!

peppers

– Dinah Murdoch lives, eats and writes in Kitchener.

veggie chili


Why does a holiday Monday throw me off so much? Can’t believe it’s Thursday tomorrow and more veg is on its way. Time to get cooking. I promise to have a solution for the dill soon — haven’t yet had time to mull that over but it’s doing just fine in the fridge so there’s no huge sense of urgency there.

I have a plethora of peppers in the fridge, so that’s what I’m creating meals around right now. My parents brought a few from there garden, then there are one or two more from here and there, plus the shepherd peppers from a couple of weeks worth of of Loft bags. They won’t last forever so I’m on the hunt for ideas.

Two or three peppers went into vegetarian chili for tonight’s dinner, which I made in the slow cooker. The recipe was inspired by one from Simply in Season, a wonderful little book commissioned by the Mennonite Central Committee that is more than worth having if you are into seasonal eating. It allows you to look up recipes by vegetable, which is great. You can get the book (by Mary Beth Lind and Cathleen Hockman-Wert) through bookstores, but I picked mine up at the little Mennonite museum in St. Jacobs for $20.

Vegetarian Chili
Yields 5 litres

2 lbs any combination of dried beans such as pink, pinto, navy, kidney, soy, black or chickpeas
1 tbsp oil
1 cup sweet red pepper
1 cup green pepper
1 onion, chopped
3 cloves garlic, minced
8 cups tomatoes, chopped (I used a couple large cans of tomatoes)
1 butternut squash, peeled, seeded and chopped into 1/2 inch cubes (you could use sweet potato, too — say 2 or 3, depending on size)
1 tbsp salt
1 tbsp honey, molasses or sugar
1 tbsp chili powder
1 tsp ground cumin

Rinse and soak dried beans in water overnight. Drain water. Cook in fresh water until soft, 45 to 60 minutes or longer, depending on the beans used.

In a large soup pot, heat oil. Add peppers, onion and garlic, saute until soft.

Add tomatoes, salt and honey, heat to boiling, add beans, squash/sweet potato and spices. Reduce heat and simmer for 45 minutes.

chili

– Dinah Murdoch lives, eats and writes in Kitchener.

swiss chard and other bits and pieces


Frittata for dinner tonight. The perfect vehicle to clean out the rest of the veg from the fridge before the next bag arrives tomorrow.

The swiss chard was, after six days in the fridge, a little on the wilted side. No matter, really, as I cooked it down anyway.

chard

I didn’t use a recipe, but here’s what I did:

– Sliced a little potato or two on the mandoline to get it nice and thin
– Chopped up some wilted green onions from the crisper
– Chopped up a red shepherd pepper
– Separated the chard leaves from the stems then chopped up the stems
– Threw all of the above (minus the chard leaves) into a pan with a little olive oil and sauteed it
– Steamed the chard greens separately, squeezed the excess water out, chopped it up and added it to the pan
– Cracked 8 eggs into a bowl and whisked
– Grated some cheddar over the sauteed veg, then poured the egg mix over and let it cook until just the top was wobbly
– Stuffed the whole pan under the broiler to set the top

frittata

We ate this with toast and it was a quick and satisfying dinner. The only thing missing was some nice chili sauce to accompany it. I was dying for something of the sort but after ransacking the fridge, I found no such thing.

Here is a proper frittata recipe from a great little food blog called Orangette. It includes kale, if you’ve still got that kicking around. And here is another one that would be very adaptable according to whatever ingredients you might have on hand.

– Dinah Murdoch lives, eats and writes in Kitchener.