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Posts from ‘January, 2015’

Peter Piper….


PickledPeppers

If you completed that phrase in your mind you have discovered the theme of this post--pickled peppers. I saw the recipe for these pickled peppers a few months ago on the Iowa Housewife blog and was intrigued by it. My dad used to can very hot peppers which he adored but they are not something either Rob nor I care for. This recipe is for a sweet refrigerator pickle rather than a pickle that has to be brined and canned. You do need to be patient for a couple of weeks to allow the flavors to develop a bit before you dig into them. We like them on sandwiches and they would also work well in things like Three Bean or Potato Salad for a little zing or color. I would not advise substituting them in savory dishes such as Chicken a la King as I think they would be too sweet, but if you try them you can see what you think.

To make the pickles you can use large red, yellow, or orange bell peppers or you can use some of the smaller colored peppers which are often sold quite inexpensively by the bagful these days. I have tried this recipe with both kinds. I found that I needed more brine to cover the peppers completely in the jars so have adapted the recipe accordingly.

Pickled Peppers

2 large red bell peppers (or yellow or orange)
1 cup white vinegar
1 cup water
1/2 cup sugar
2-3 cloves garlic, minced
1-2 Tbsps. olive oil
1 tsp. sea salt

Sterilize a couple of jars. Pints work well for this. Wash peppers, remove most of the seeds and membranes and then slice into strips. Cover with boiling water and then let them soak for about 5 minutes. Drain.

Meanwhile combine the vinegar, water and sugar and bring to a boil. Simmer for 5 minutes and then remove from heat. Add garlic, olive oil, and salt. Place the peppers in the prepared jars and then pour the vinegar mixture over them to cover. Store in the refrigerator for two weeks before using. These will keep for several months in the refrigerator. They are very tasty and easy to make.

One of our favorite ways to use them is making these sandwiches:

TortillaSandwichFinished

There is not a real "recipe" for these. Here are some general directions for making them.

Briefly heat tortillas in the microwave. Cover with a damp paper towel to prevent them from drying out. For just two tortillas I would microwave for 20 seconds on high.

TortillaPaperTowel

Spread a layer of vegetable dip down the middle of the tortilla. If you do not have vegetable dip you could use ranch dressing or a combination of ranch dressing and cream cheese. Add some grated cheese and thinly sliced lunch meat. I generally use ham or turkey.

TortillaDipCheese

Top with a lettuce leaf, some sliced cucumbers, and some fresh or pickled peppers.

TortillaDipVegetables

Roll up and fasten with a toothpick. I like to wrap these in plastic wrap. They work well for school lunches or when we are travelling. If you just unwrap the top these are easy to eat without creating a mess in the car. You can also make these with other types of wraps such as the Flat Out brand, but I normally keep tortillas on hand and they are less expensive.

Becka


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A recent adventure


We have been passing the flu around here since Christmas. Our granddaughter had it just before she and her family arrived on Christmas day. Our daughter came down with it during the drive from Michigan. Rob got it the week after they went home and I came down with it this weekend. Hopefully this saga will end soon. Daughter Nora brought by some Corn Chowder which we enjoyed for lunch and let us wish (from a distance) Happy Birthday to little Della who turned one today.

We had "one brief shining moment" when both of us were feeling pretty well and decided to go on a little adventure. Our first stop was in Lexington, SC at The Farmers Shed Restaurant. We almost went to the wrong place. The Farmer's Shed shares a parking lot with a restaurant called Belly's Barbecue. After inquiring we realized we were in the wrong place. The Farmer's Shed looks like an old weathered building with lots of flower pots and garden supplies outside. You pass through an area where they sell produce, baked goods, jams, etc., go down a breezeway and enter the door to The Farmer's Shed Restaurant. We were delighted that we found the right place.

FarmersShedInterior

The tables and chairs are all old dinette sets and there is a rotating menu every day of about five main choices and several sides.

FarmersShedDinette

FarmersShedMenu

FarmersShedChalkboard

The service was quick and our food was delicious! The restaurant has been featured on Diners, Drive-Ins, and Dives, and a map on the wall with stickpins proves that it has brought the restaurant visitors from virtually every state!

I got a pork chop, green beans, and corn souffle. Rob chose Shrimp and Grits, coleslaw and a squash casserole.

FarmersShedPorkChop

FarmersShedShrimpGrits

After lunch we headed to downtown Columbia to the Columbia Museum of Art where there was a special exhibit by Norman Rockwell. It runs through January 18, 2015. The exhibit consists of photographs that Rockwell used to make drawings which eventually became the paintings used for the covers of the Saturday Evening Post. It was very interesting to see all the stages he went through to come up with the completed picture.

Rockwell

Our final stop along the way was at Cromer's which advertises itself as having peanuts that are "Guaranteed Worst In Town."

CromersExteriorCloseUp

We didn't buy any peanuts but Rob did get some coffee and I tried some of their popcorn. All in all it was a very good day and we were thankful for the chance to do a little exploring in the Columbia area.

Becka


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