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This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

  • 12 green bell  peppers
  • 12 red bell peppers
  • 12 onions
  • 12 green tomatoes
  • 15-20 Habanero peppers
  • 3 Tablespoons salt
  • 3 cups sugar
  • 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.

Delish.

Hey guys! Before you write me off as a freakish health nut (which regularly happens at work when I open my lunch bag), try this. It is easy and oh-so-scrumptious. I made it for the first time this week and within 5 minutes had eaten nearly an entire head (bunch?) of kale. It was intense. We’re talking like, dilated pupils, salivating, sitting in the corner munching on my hoarded kale, ready to fight anyone who would dare to challenge me. Dangerous stuff…beware.

Easy instructions:

Heat oven to 350º. Wash kale. Tear leaves off the center stem. Place them on parchment paper on baking sheet. (You could probably just put them straight on a greased baking sheet too). Spray lightly with cooking spray. I also drizzled on some sesame oil. Sprinkle on salt and any other seasoning you’d like (I’m thinking garlic or rosemary would be good – I just did plain salt). Roast in oven for 15-20 minutes or until slightly browned and crispy. Devour.

I got this recipe from my mom, I think she adapted it from some South Beach Diet recipe.

 

 

 

 

 

 

 

 

  • 1 spaghetti squash
  • 1 can of diced tomatoes, drained (I will try with fresh tomatoes in the summer, but canned will have to do for now)
  • 1 or 2 onions
  • basil, oregano, salt, pepper to taste
  • 2-3 cloves of garlic
  • olive oil
  • Parmesan cheese

Cook spaghetti squash in oven or microwave.  (I cooked it in microwave by cutting in half and placing cut side down in glass dish with a little water in the bottom, then covering with plastic wrap.  I did the halves separately and cooked each for 10 minutes.)  While cooking the squash, dice the onion and saute in olive oil in large skillet until soft.  Add minced garlic and cook a few more minutes.  Add tomatoes and cook until warm.  Scoop seeds from squash and discard.  Scoop out contents of squash and add to pan, then saute for 10 minutes or so.  Top with Parmesan cheese.  This makes a pretty large amount, I’m wishing I only used one half and saved the other half for a different recipe.