Using What You Can - Pickled Sweet Peppers

Now that we are officially in the throes of winter (a high of 23 today!), it's time to start working our way through all of our summer canning. Some of it is easy to use (tomato puree) and some is a bit more challenging (the 4 pints of asian plum sauce I did last year). And sometimes, when you have 4 or 5 pints of the same thing, it can be a challenge to think of ways to use it. Semi-regularly (at least through the winter), I'll share with you how I'm using my canned goods, under the title "Using What You Can".

So, today we have Pickled Sweet Peppers from Sherri Vinton's Put 'em Up! These peppers are actually one of my favorite treats in the wintertime. They are great in salads or even just snacking on through out the day.

What else can you do with them, you ask? Well, how about a goat cheese and pepper sandwich? I took one of Craig's freshly baked baguettes, smothered both sides with creamy goat cheese (I'm sure an herbed goat cheese would be good too!) and filled it with the peppers. Served with a green salad, it was a satisfying lunch.

Craig likes to top his eggs with pickled peppers. He made a batch of creamy polenta and fried two eggs. On top, there's freshly ground pepper, a little dried basil and a handful of pickled peppers. Not too shabby.

That's what we've done with our peppers so far. What would you do with them?

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Planning Ahead Week of 2/12/12

Another busy week and another week of failing to follow our meal plan. It seems like I'm starting to get caught up in late hours at work and overextending myself again. It's time to review those resolutions I made and start taking better care of myself. So, with that in mind, below is what we plan on making this week. Meal 1 - Roasted Chicken, onions and potatoes Meal 2 - Stirfry with chinese broccoli and mushrooms Meal 3 - Roasted turnips, shredded carrots with tahini dressing, couscous Meal 4 - Veggie burgers, kohlrabi salad Meal 5 - Enchiladas!! We have some friends coming over for dinner on Thursday and Craig is making homemade enchiladas - complete with homemade tortillas and enchilada sauce. Hot damn! We have some posts planned for the week, so be sure to check back.

Using What You Can (or Freeze) - Radish and Corn Salad

Radish and Corn Salad A couple of weeks ago , I went a little nuts buying radishes. Thinking that they wouldn't be at the greenmarket too much longer, I bought quite a few bundles. Usually, I snack on radishes throughout the week, but given the amount I bought this time, I knew I was going to actually have to make something. I started flipping through Carol Gelles 1,000 Vegetarian Recipes . When Craig and I first moved in together, he was still a vegetarian. I bought this book then, to familiarize myself with some of the more common vegetarian recipes. I've used this book for years, but I don't think I've ever made a recipe from it exactly as specified. It's a great book to use for inspiration, and it seems to make it through every one of my annual cookbook purges. So, flipping through the book and looking at the frozen summer corn in my freezer, we put the following salad together. Radish and Corn Salad adapted from Carol Gelles "Red Radish Salad" serves...

Parsley Root

Have you ever seen parsley root? I hadn’t. Always curious about new foods, I asked the farmer at the stand the best way to cook and eat it. He said that his favorite way to eat it was as a soup. It was fall-like outside, so soup sounded good. As I was paying for the parsley root, I asked him if the greens were edible. He looked at me for what felt like 5 minutes and said very slowly, “yes ma’am……it’s parsley”. So, once I wiped the egg off my face, I went home and made some soup. It was a very simple soup but quite tasty. I didn’t write down the exactly what I made, but below is a rough guide of what I threw together. Sautee some garlic and onion in butter. Throw in the parsley root, chopped (I peeled it, but I’m not really certain that it’s necessary). Cover with veggie or chicken stock. Let it simmer until parsley root is tender. Puree with immersion blender. Add salt and pepper to taste and garnish with parley leaves. Yummmmmmm.

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