Peppers

Super Simple Sauteed Peppers

I am almost embarrassed to post this recipe- it's so simple.  But sometimes simple is SO GOOD.  

Need a quick vegetable side for a meal?  This can be thrown together in about 10 minutes.

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Sauteed peppers.JPG

Note: You can use any kind of peppers you like- small or large, sweet or hot.

Super Simple Sauteed Peppers

1. Cut up some peppers and onions in about 1/4 thick slices.
2. Heat a little bit of oil in a skillet.
3. Saute the peppers and onions for a few minutes until brown around the edges.
4. Season with salt and pepper.
5. Enjoy!

Thai Chicken Pizza

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This pizza is my newest obsession.  Everyone I've made it for gave their hearty approval that this was worthy of a blog recipe.

For our pizzas, I used whole wheat tortillas for the crust, but feel free to use any crust you like.  I like how the tortillas allow the crust to take a back seat and let the other flavors and toppings take the stage.  This recipe will make enough sauce and toppings for 3 tortilla-sized pizzas.    

 Tortilla + Thai pizza sauce

Tortilla + Thai pizza sauce

 Tortilla + Thai pizza sauce + toppings

Tortilla + Thai pizza sauce + toppings

 Finished!

Finished!

Begin by cooking the eggplant:

  • 1 T. coconut oil
  • 1 eggplant, cut into 1/4" cubes (peeled or unpeeled, whichever you prefer)
  • 1/8 tsp salt

Heat oil in a large skillet and add eggplant.  Sprinkle with salt and cover with a lid.  Saute until tender, flipping occasionally to cook evenly.  When done, the eggplant should be tender all the way through and no longer spongy.  It may be dark brown on the edges, but that is just fine.

Thai Pizza Sauce

  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tsp red pepper flakes OR 1 T. fresh red jalapeno, minced
  • 1 garlic clove, minced
  • 1 T fresh grated ginger
  • 1/4 tsp salt
  • 3 T smooth peanut butter
  • 2 T sesame oil
  • 2 T coconut aminos

Combine all the vinegar, honey, water, pepper, garlic, ginger, and salt in a small pot and simmer for about 10-20 minutes until the sauce has reduced to about 1/2 cup.
Remove from heat and add the peanut butter, oil, and coconut aminos.

Assemble the pizzas:

  • 3 tortillas or your favorite pizza crust
  • Thai Pizza Sauce
  • Chicken, pre-cooked and cut up into small pieces
  • Tomatoes
  • Green peppers
  • Roasted eggplant
  • Mozzarella cheese
  • Thai basil, minced

Divide the pizza sauce between the three tortillas and spread evenly.
Top with chicken, tomatoes, peppers, eggplant, and cheese.
Bake at 425 for about 15 minutes until done to your liking.
Garnish with Thai basil before serving.
Devour!
 

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Party in My Mouth Pasta Sauce

I posted this recipe on the blog last year and it got rave reviews.  David told me that when his wife made it, "It tasted like a party in my mouth".  I'll never forget that!

If you've never tried eggplant before, this would be a great recipe to try for the first time.  Seasoned eggplant lovers are going to love this as well.

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 All the vegetables ready for the oven

All the vegetables ready for the oven

Party in My Mouth Pasta Sauce

  • 1.5 lb tomatoes (3-4 fist-sized tomatoes)
  • 1 eggplant (1/2 lb-1 lb depending on size of eggplant)
  • 1 onion
  • 1 bell pepper or 2 smaller peppers, any kind you like
  • 2 garlic cloves
  • 2 T. oil
  • a few leaves of basil, minced*
  • a few leaves of parsley, minced*
  • a few leaves of oregano, minced*
  • a sprig of thyme with the leaves removed*
  • 1/4+1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4-1/2 cup beef or chicken broth

Preheat oven to 425.  
Cut the tomatoes, peppers, and onions into 1" pieces.  Peel and cut the eggplant into 1/2" cubes. 
Lay all the vegetables- including the whole garlic cloves- in a single layer on a baking sheet (you many need two pans).  Drizzle with oil and mix to evenly coat the vegetables.  
Roast for 30 minutes.  Remove from the oven and stir.  Roast for 15 more minutes or until the vegetables are tender and brown around the edges.
Place all the vegetables in a food processor or blender with the herbs, salt, pepper, and 1/4 cup broth and pulse briefly until it become a thick chunky sauce.  You can continue to process it depending on how thick or chunky you would like it.  Add an additional 1/4 cup broth if you would like to thin it out more.

Serve over pasta, spiralized summer squash, or quinoa, or use as a cracker dip!

Leave a comment if you make this!

These herbs can be purchased together in the Italian Herb Combo Pack here.

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"Healthified" Nacho Cheese

One thing that makes me really happy is being able to "healthify" a junk food for my family by making it from scratch with wholesome ingredients.  This nacho cheese is one of those recipes.

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A few notes about this recipe:
~Don't use pre-shredded cheese for this recipe, because it will make it grainy.   Buy a block of cheese and shred it yourself for best results.
~The cheese we buy is white, so I like to add turmeric for color.  If your cheese is already orange, you can leave out the turmeric.

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Homemade Nacho Cheese
1 T. butter
1 T. minced jalapenos (I used jalapenos from Glory Garden that we froze last summer)
1/2 T. flour
1/2 cup milk (I used raw milk from Happy Grazing Dairy)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
1/8 tsp turmeric
1/4 tsp salt
3 oz freshly grated jack or cheddar cheese

Melt the butter in a small pot. 
Add the jalapenos and saute until tender.
Add the flour and whisk to combine.  Cook for about 1 minute.
Add the milk gradually, whisking to combine. 
Add the spices and salt.  Cook until thickened. 
Remove from heat and add the cheese.  Whisk until the cheese is melted.  
Devour.

Serves 3-5.

If you happen to have leftovers, (you won't), this nacho cheese makes a great quesadilla filling.

Leave a comment if you make this!

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Edited to add:  

Here is the nacho cheese that Amy made with this recipe- looks amazing!