My Sweet Marie

Posts Tagged ‘peppers

Salsa is a life saver for me! I put it on eggs in the morning, use as a dip for veggies or tortillas, have it on chicken, Oh I could go on but you get the idea! It’s 0 WW points so have at it! This is a super easy recipe too! You will need a food processor for this recipe, maybe a good blender would work, not sure! Here goes:

Ingredients:

  • 3 cans of tomatoes, diced or whole
  • 2 small onions
  • 15 cloves of garlic, peeled
  • 6-8 jalapenos
  • 2 red peppers, chop roughly
  • 1 bunch cilantro, washed
  • 3 limes zested
  • salt and pepper to taste

Directions:

  1. Put all of the ingredients in your food processor in batches till all are finely minced.
  2. Place in crock pot and let stew for 6 hours on low.
  3. Have ready your jars clean sterile with lids sterile as well.
  4. Ladle into your jars, wiping the rim clean and seal with sterile lids.
  5. Wrap in a large blanket or sleeping bag for 24 hours.
  6. Enjoy as you would any salsa!
  7. 0 Smart points per serving!
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Seeing that it is Father’s Day weekend, I thought I’d share my homemade steak spice mix. It is easy and quick to put together and has no additives that you can’t pronounce! Go ahead, make a batch and spice up Dad’s life with a nicely seasoned steak!

Ingredients:

  • 4 tbsp. coarse sea salt (may use less if you like)
  • 2 tbsp. ground black pepper
  • 2 tbsp. onion powder
  • 2 tbsp. onion flakes dehydrated
  • 2 tbsp. garlic powder
  • 1/2 -1 tbsp. of chili flakes (to taste)
  • 1 tbsp. thyme leaves
  • 1 tbsp. rosemary leaves or ground
  • 1/2 tbsp. coriander or dried cilantro

Directions

  1. Mix all together in a mason jar and give a good shake! Label it, you’re done!
  2. Great on steak, kebobs, chicken, pork, lamb etc! Enjoy!

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!

Ingredients:

  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar

Directions:

  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

This is my way of cooking chicken cacciatore. Most Italians would tell you that you need to dip the chicken in flour and pan fry it but a) I am gluten-intolerant and b) I don’t need the added calories of the frying! So I have created my own version and it is delicious and since I don’t dine regularly in Italy, we don’t know the difference! Here’s how I do it in my kitchen, here in London, Ontario!

Ingredients:

  • 4-6 chicken breasts or other pieces
  • 1 onion sliced
  • 1 pepper sliced (green, red orange or yellow)
  • 1/2 lb mushrooms sliced
  • 2 cups homemade tomato sauce or canned if you must!
  • 1 cup chicken broth or white wine
  • 3 tbsp. capers
  • oregano, basil, salt, pepper and or chiles

Directions:

  1. In a large greased casserole, place your chicken. sprinkle it with your spices of choice.
  2. Layer over top the chicken, the onions, mushrooms and peppers.
  3. Mix the tomato sauce and chicken broth together, pour over the chicken and veggies.
  4. Sprinkle the capers over that.
  5. Bake in the oven at 350 for 1 1/2 hours or till the chicken is cooked and sauce is bubbling hot!
  6. Serve with a salad and pasta!

It’s that time of year where I cook up a storm in preparation for the upcoming holiday season. I make my Christmas cake, my pepper jelly and sometime my antipasto. The antipasto is awesome for when you get that unexpected company and you have nothing to feed them, you just go in the cupboard or fridge, pull out the antipasto and grab a few crackers and ta-da, instant appetizer. It also makes a great gift for those hard to buy folks! Here’s what you need to do:

Ingredients:

  • 1 Spanish onion chopped finely
  • 3 cans chopped mushrooms, drained
  • 500 grams of cut green beans, chopped small
  • 2 x 13oz jars pickled onions, chopped
  • 48 oz jar of sweet mixed pickles chopped
  • 16 oz can/jar of black or green olives
  • 500 grams of cauliflowerettes (I use frozen, easy to chop too!)
  • 4 x 6oz cans of tuna, drained
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 large carrots chopped
  • 28 oz tin of diced tomatoes
  • 1 cup olive oil
  • 48 oz bottle of ketchup
  • 300g bag of frozen mini shrimp or canned

Directions:

  1. Put all ingredients except tuna and shrimp, into a large pot.
  2. boil for 30 minutes, stirring often.
  3. Add the fish in.
  4. Stir and simmer another 30 minutes.
  5. Pour into hot jars with sterile lids.
  6. Store in a cool dark place!
  7. enjoy as an appetizer with crackers, baguettes etc.
  8. give as a gift for the hostess too!
  9. You can do less mushrooms and more olives if that’s your thing!

 

 

 

Feeling like a Greek salad today? here’s a quick and easy recipe for you!

For the salad you’ll need;

  • lettuce of choice, I like baby greens
  • tomatoes chopped
  • cucumber sliced
  • red onion sliced thin
  • feta cheese, I use goat’s feta for dairy-free
  • red or green pepper sliced
  • black olives sliced if you like them!

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1 tsp Dijon mustard
  • 2/3 cup red wine vinegar
  • 1/2 lemon juiced
  • 1 tsp oregano, basil, garlic powder, onion powder
  • salt and pepper

 

Directions:

  1. Layer your salad ingredients for a lovely presentation.
  2. shake the dressing ingredients in a cruet or a jar.
  3. Serve the salad already dressed or on the side, either will be great!
  4. Enjoy!