Month: October 2012


Oct
2012

Roasted Mediterranean Pepper Salad

categories: Recipes, Side Dish, Vegetarian

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie

Oct
2012

Halloweens Coming!

categories: Personal

Halloween is a few weeks away, and I am ready to head back to Montreal and get my pumpkin hat on. Since I dont have much exciting home cooked food here in Toronto and with trick or treatin around the corner, I thought Id share some of my favorite parts of the ghoulish holiday.

1. Halloween Party Decor: Ive always wanted to throw an adult halloween party with awesome dessert and decor.

Amy Atlas dessert party:

2. Hysterical Haunted houses and their hidden cameras– pics from a haunted house in Niagra Fall, CANADA!

Seeing scared people is hysterical. Point finale.

3. ZOMBIES! You should always be prepared

Especially if you work in hospitals. Think my stethoscope will save me?

4. We get to see Bette Middler with buck teeth! (obviously from the best movie HOCUS POCUS!)

My teeth do that too when I think really hard so thankful for face masks in the operating room. Otherwise

A must see!

Hopefully Ill have the chance to whip up some halloween treats in my new kitchen in a few weeks! My boyfriend should get his calm hat on with all the flour that will be flying in our kitchen! *Cackle*

– Jennie


Oct
2012

Roasted Mediterranean Pepper Salad

categories: Recipes, Salad, Side Dish, Vegetarian

Who ever said fall had to be full of squash, pumpkin and zombies (duh- halloween)?

Side Comment about Zombies: Is it normal that when I hear the theme song for the Walking Dead through the thin walls of my neighbors apartment that I want to dress up in dirt and and scare the living crap out of them? I mean, they are super loud all the timeso they deserve to poop themselves.

Right.

Its Fall. Everyone is wearing un-form fitting sweaters, layers, and cooking/baking something orange. My kitchen has never conformed to rules, if anything I step so far away from them like the time it was a seriously cold canadian winter day and I made a Thai Mango salad. Im different! So Goodbye pumpkin, hello vibrant colors!

The best thing about this salad, is how versatile it is take out what you dont like, add what you do! You can also 1) serve it with just the peppers (or the additions) as a side for many meat or fish dishes, 2) put on baguette for beautiful crostinis, 3) Toss it with arugula for a fullfilling salad.

Roasted Mediterranean Pepper Salad

Ingredients:

  • Variety of bell peppers +/- spicy pepper (like jalepeno)(4-6)
  • 1 clove of garlic, minced
  • 1 tbsp green onion, chopped
  • 1 tbsp shallots, diced
  • 1 tbsp capers, drained
  • 1 tbsp kalamata olives, chopped
  • Feta cheese
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
Directions:
  1. Preheat the oven to 400 degrees.
  2. Cut peppers in half, removing seeds.
  3. Line peppers on a large baking sheet and roast them for 45 minutes to 1 hour. Once they’re fully roasted, cover the pepper tray with another piece of foil and let the peppers cool. When they’re cool enough to handle, remove the skins and slice sections of pepper into 1/4-inch wide strips.
  4. Toss peppers with oil, lemon juice, garlic and a few pinches of salt. Cover and let marinate for an hour or overnight (and up to 4 days) in the fridge.
  5. Add capers, olives, green onions, shallots and parsley. Stir to mix.
  6. Add feta to top of plate when serving with a sprinkle of parsley and black pepper.
Adapted from smitten kitchen
Hope you enjoy this salad! You can change it to how you like it, and serve it in a number of ways! Its a go-to at my table when it needs an extra pop of color.
– Jennie