Recipe: Roasted Bell Peppers

Roasted peppers are delicious, but the one's from the jar are nothing compared to homemade!! I was in Giant a few days ago and they have a cart of ripe produce that's discounted. Usually it's still in great condition if you plan to use it that day or the next. They had bell peppers, a pack of about 6 of them, for $3 total!! I wasn't planning on it, but in that instant, I decided to roast my own peppers. It could not have been easier!

Ingredients:

• Red, Yellow, Orange, and/or Green Bell Peppers (make at least 6 peppers worth or you'll wish you'd made more)
• Olive Oil
• Salt
• Garlic or Garlic Powder

Directions:

1. Preheat the oven to 400 degrees.
2. Cut the peppers in half and take out the stem and seeds.
3. Place the peppers on a cookie sheet, cut side down. If you're using real garlic, roast it with the peppers (place in aluminum foil with oil and wrap tightly).
4. Bake in the oven for about 20-25 minutes until the skin blisters (the garlic may take longer).
5. Once they look blistered, take them out, put the peppers into a glass bowl covered with plastic wrap for about 5-10 minutes to help the skins come off.
6. Take off the skins
7. Place into a container with some oil and salt. If you use real garlic, squish the roasted garlic into the oil too. If you use garlic powder, add a bit now instead of the real garlic.
8. Let sit in the fridge for an hour or two at least before eating for it to taste particularly yummy.

Why They're Better Than Jarred: They are much sweeter and a bit more firm than the jarred version.

We had them on crackers (Triscuits to be specific) and also on chicken salad sandwiches. They'd even be good by themselves! 

Recipe: Oven Baked Fries

I've been on hiatus for 3 weeks caring for our new precious baby, but I'm back! Today I decided to try out oven baked fries again. I've tried them in the past and can't seem to get the recipe right. Actually, it's not the 'recipe' per se, more like the heat and timing!

Here's how they look. Not as crispy brown as I'm hoping for, but I'm getting closer!! I added some notes to the end that I'll use next time around to improve the results. 

Ingredients: 

2 russet potatoes

Olive oil

Salt

Thyme

Ketchup

Directions:

1. Preheat the oven to 425. Prep a dark cookie sheet (browns better) with a thin layer of olive oil. When it gets to about 350, put the cookie sheet in the oven. 

2. Cut the potatoes into 4-5 flat slices long-ways, then cut each slice into 4 stripes. I'd say mine are about 1/4" x 1/4". 

3. Lay the potato strips on paper towel to get excess moisture off the potatoes. Blot off the tops. Mix the potatoes in a bowl with a bit of olive oil and salt. 

4. When the oven is ready, take out the hot pan, and spread the potatoes out so none touch. 

5. Bake in the oven for about 15-20 min, flipping after one side is golden. 

6. Once done, take the fries off the pan and place onto paper towel. Sprinkle with more salt and thyme. Serve with ketchup. 

Observations and Notes:

- I turned up the heat after 10 or 15 minutes, when I flipped them. I went to 450 and think next time I may start at that temp

- I may cut them thinner next time because the thin ends were perfectly crisp!

- My potatoes were a bit older so a tad soft. Fresher potatoes would work better.