roasted pepper relish

I had always been a bit apprehensive of roasting my own peppers so I continued to pay a ton for them at the store.

Then I had three peppers that needed to be used and I decided to just try roasting my own. Its easy to do right in the broiler! Heat the broiler on high, place peppers on a pan and essentially let them burn, turning to burn all sides. (Everyone can burn food, right?) Once you let the peppers cool you can easily the remove peel and seeds.

That’s it!

This relish can be used for just about anything. Try it with grilled steak or fish. Put it on pizza. Eat it with slices of bread and some melted cheese. Try it with eggs or just plain on its own.

Whatever you do with it, it’s sure to make any food look good and add delicious roasted pepper flavor to every bite.

 

Roasted Pepper Relish

by Emily Dingmann

Prep Time: 5 minutes

Cook Time: 15 minutes

Keywords: appetizer entree gluten-free low-carb vegan vegetarian

 

Ingredients (2-3 cups relish)

  • 3 peppers (I used yellow, orange and red)
  • 2 Tbsp chopped kalamata olives
  • 2 Tbsp chiffonade fresh parsley
  • olive oil
  • salt & pepper

Instructions

Preheat broiler to high.

Place peppers on a baking sheet on top rack, closest to the broiler.

Cook for about 15 minutes, rotating the peppers every few minutes when the skin gets dark.

Let peppers cool.

Remove seeds and skin. The skin should peel off pretty easily.

Thinly slice the peppers and blot with a paper towel.

Toss with olives and parsley, drizzle with olive oil and season with salt & pepper to taste.

Will keep in the refrigerator for 5 days.

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daily eats: 2.4.13

Hi! Long time, no daily eats posts. (3 months actually!)

I hope you all had a great Super Bowl (if you celebrate). I tried to catch most of the commercials and ate artichokes, chips with salsa and queso and chicken fingers. (I have no idea…but they sounded SO good!) I sipped on some wine with the snacks and then made some paleo chocolate chip cookies that my friend Erin pinned – she seriously pins the best paleo recipes.

am workout: 30 minute express physique 57. I’ve been doing the physique 57 dvds for a few months now and am a big fan. Do I look like Kelly Ripa? Not yet but I’ll keep you posted. ;)

breakfast: coffee with half & half + 2% and a banana pancake that I baked into a huge banana loaf (way easier than making separate pancakes!) – I make them with bananas, almond meal, flax meal, eggs, egg whites, vanilla and cinnamon and top with some almond butter and a small drizzle of maple syrup. Trust me when I say it is hideous (especially in fluorescent lighting). Most of us thought it tasted good… 

lunch: chopped salad with romaine, kale, cucumber and pepper + 5-6 oz chicken + 1 slice turkey bacon + 1. 5 hard boiled eggs + annie’s light honey mustard dressing.

and a cookie for dessert!

pre-run fuel/snack: few bites of applesauce for some sugar

pm workout: run! I think I might sign up for a 1/2 marathon. I really have no idea what brought this on, it kind of came out of nowhere. (maybe because I’m turning 30, maybe because I just joined a gym, maybe as an excuse to buy some workout clothes, maybe because one of the 1/2 marathon possibilities is in Santa Barbara which means I could turn it into a running and WINE weekend?!) Whatever the reason, I am literally starting at the beginning. I really haven’t done much cardio in the last few months so when I say I’m starting at the beginning I mean, I’m running: 1 mile, 1 mile, 1.5 miles, 2 miles this week. I’ll run more than just 1 mile per workout, but I need to run a mile straight, then take a walking break, then start running again. {Today’s workout ended up being about 4.5 miles total: run 1, walk .5, run 1, walk .5 and 1.5 miles round trip walk to and from gym}

snack: my new favorite – Finn Crisp cracker + deli turkey + mustard – 2 of them are about 100 calories and have more than 10 grams of protein!

dinner: “the word’s best chicken” (recipe from pinterest) + asparagus. The chicken is really good but world’s best might be a stretch, although I have made it a few times now…

dessert: paleo cookies (3)  – the cookies get really soft the next day, I think next time I’ll try adding some more almond meal and freeze them into little dough balls.

I’ll have prettier pictures on my next post, promise! :)

daily eats: 9.26.12

What a wonderful day yesterday was – I had the day off in observance of Yom Kippur. Even though I’m not Jewish, the organization that I work for is and I’m fortunate enough to get a few extra days off this fall. It was so nice to have a slower day to catch up on errands, take a mid-morning yoga class and get a mani/pedi ($28!).

Breakfast: Ok, this is CRAZY but I had seen it a few times online and was so intrigued, I needed to try it. “Bulletproof Coffee” is a blended mix of coffee, butter (grass-fed) and coconut oil. You are supposed to use “mold -free” coffee beans, but I used my regular, old coffee beans from Trader Joe’s. Blended together, it creates a frothy latte-like drink. It was wonderful and I want to drink it every day. :) Obviously it is mainly fat, which my body does very well on but I’m not sure if it would be enough substance for normal days. On the weekends when I tend to eat more of a “brunch” meal than breakfast it just might work…

 

Workout: 75 minute yoga class. I initially wasn’t a huge fan of the yoga classes offered at the spinning/yoga studio that I belong to, but I think it might have been because they push me in ways that I’m not used to. I grew accustomed to the classes I used to take and now I’m forced into practicing headstands/handstands (which I don’t love), but know I should be doing. :) That was a really long way to say, I really enjoyed the class and I’ll be making more of an effort to get there on a regular basis.

Lunch: greens + olive oil + smoked trout salad (3 oz smoked trout + mayo + raw sauerkraut) + carrots. I’ve had two cans of smoked trout in the cupboard for months and finally decided to try it out. I’ve always been a little nervous for some reason, but it was a great change from tuna and I’m sure I’ll use that next can soon!

Evening Snack: olives + salami + raw gouda + red wine with a side of computer work and The Real Housewives (favorite guilty pleasure).

 

Dinner: chicken breast + spaghetti squash + green beans. Earlier today I saw a tweet from my local Whole Foods that they were having a 1-day sale on whole chickens for $.99/pound. Since  I’ve been obsessed with cooking whole chickens lately, I stocked up and bought one to freeze and had the butchers cut up the other one for meals for the next few days. I ate about 2/3 of the chicken breast and saved the rest for lunch.

I finished off the evening with 3 dark chocolate peanut butter cups. I. am. addicted.

Have a wonderful weekend friends!

simple & healthy: pesto fish packets

 

I was really glad that one of the outcomes of my little poll was that you are interested in more of the healthy & simple meal ideas.

For many reasons, but partly because it seems that everyone can use more simple meals ideas, and partly because it is challenging for me. I tend to either go overboard and spend hours in the kitchen preparing gourmet meals, or, pop in a frozen dinner from Trader Joe’s. Simple, healthy and quick meals are the inspiration I want to share!

So onto the food.

The packets allow you to cook vegetables and protein in one step and only take a few minutes to put together. I microwaved the sweet potatoes for the sake of time, but you could certainly bake or boil if you prefer.

Pesto Fish Packets with Garlic Butter Sweet Potato Mash

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Keywords: bake entree gluten-free high protein

 

Ingredients (2 servings)

For the Fish

  • 2 small zucchini, sliced
  • 2 filets of firm white fish
  • 2 Tbsp prepared pesto
  • juice from 1/2 lemon
  • salt & pepper

For the Sweet Potato Mash

  • 2 small sweet potatoes
  • 1 clove garlic, minced
  • 1-2 Tbsp butter
  • salt & pepper

Instructions

For the Fish

Pre-heat oven to 400 degrees.

Tear off two sheets of aluminum foil or parchment paper, so you have 12 inches squares.

Stir together lemon juice and pesto.

Layer zucchini on foil, top with fish and drizzle with pesto.

Season with salt and pepper.

Seal packets and place on baking sheet.

Bake for about 20 minutes, until fish is cooked through.

Carefully open pouch and serve.

For the Sweet Potato Mash

Pierce potatoes with fork.

Microwave until soft, about 7 minutes.

Heat butter in small pan and add garlic to pan.

Season with salt and pepper and saute for 2-3 minutes.

Mash sweet potatoes and stir in butter mixture.

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