sunbeams and sugardrops

Posts Tagged ‘vegetables

Well pots of pepper at any rate.

Growing up, I wouldn’t call myself an odd or picky eater but I did have a couple of teeny quirks. I loved okra a.k.a bhindi or ladyfinger, which is sadly a widely hated vegetable. And I hated bell peppers a.k.a capsicum, which is pretty much indispensable in my kitchen these days.

Ever read about people hating coriander/cilantro with a passion because it smells a bit off to them (ickily descriptive New York Times article on why)?  I think that’s how I felt about capsicum. They always smelled and tasted a bit funky. I religiously picked them out of my food and piled them neatly on the side of my plate.

But now! They look like little lanterns in all their pretty colors and they taste fantastic, particularly the yellow and red ones. Raw they’re crunchy, sweet, juicy and a bit like I’m eating some sunlight. Cooked they transform into so many kinds of awesome. They’re great in salads, stir-frys, tomato-based pasta sauces, in my fancy mac-n-cheese, with eggs, in eggs, roasted, in sandwiches and oh plenty more. I’ve fallen for peppers quite hard to be honest.

My latest favorite thing to do with them is to make my version of a peperonata which is a capsicum stew that can be almost jam-like and packs a flavor punch when added to any number of things:

  • On toast topped with a fried egg
  • Cooked with a little garlic and an additional splash of extra virgin olive oil, it’s great with some al-dente spaghetti
  • With a little turmeric and chili powder cooked along with it, mashed up paneer stirred through it – easy weeknight dinner
  • A little bacon, ham or other deli meat browned and added to the mix – the possibilities are endless.

It’s flexible and luscious and even manages to lift up some shop bought pizza crust to something quite delicious. Which is exactly what I did one tired weeknight. Whipped up some peperonata, spooned it onto the shop-bought crust, sliced some mushrooms and olives, browned a little ham, a little cheese and you’re off. 15 minutes in the oven and that’s dinner!

Click here for the recipe


Sugar Droplets

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