Unlike previous do-it-yourself attempts -- DIY dying your sweater a lighter color, DIY dying your hair a darker color -- food experimentation seems to work out quite well because last night, Tad made delicious roasted red peppers without leaving our kitchen.
With two giant red peppers about to go bad and our ability to only consume one of them, Tad solved the dilemma with reading up on how to make your own roasted red peppers at home. Although, I think the roasted red pepper hummus (my favorite kind) I had bought a few days ago could have been the inspiration.
With a swift glance at a food blog for help, here's how he did it.
Step 1: Grill too far away? Broiling pan too hard to clean? No problem, just use the gas stove.
Step 2: Once the edges were good and completely black, Tad removed the pepper from the stove, and put it in a tupperware container for 15 minutes, chopping up garlic while he waited.
Step 3: After the pepper soaked, Tad peeled off the burnt skin to reveal the juicy, raw skin underneath. It was pain-staking because the black bits come off in tiny flakes, not strips.
Step 4: Deseed, chop, place back into tupperware, adding the garlic and olive oil. Let sit. Voila!
It was truly delicious and I dare say would rally any restaurant dish. And now we can use it on sandwiches, salads or chicken with pasta!
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