Your guesses are absolutely imaginative, creative and wild.
What did I have in these jars?
Lovely Peperonata made with fresh bell peppers, garlic and oregano. The second one was filled with a spicy and tangy zucchini. Both conserved to enjoy at any time you feel like snacking.
You know, there are those times when you come home either from a party, from work, from a short trip or just if you're working at home (like me) and suddenly you get a snack attack. You open you your fridge and ... well there is really nothing in there that appeals to you. You have to turn on the hot plates of your oven to cook something up and the rest, it's just boring.
A fatal situation! Especially when you are hungry. Well I have a little help for those of you that suffer much of the same dilemma I used to. Conserve, conserve, conserve!
This way you have the most aromatic and flavorful ingredients, ready to spoon out at anytime of the day, in a jar!
The two recipes I am sharing with you today are my favorite types. Zucchini and peppers are now available in abundance. You need to invest just 30 to 45 minutes in preparing these and you can keep enjoying them for a few weeks.
And the next time you are attacked by the Snack Monster, just whip out a slice of baguette and zap the monster with your Peperonata and Spicy Zucchini!
By the way, I've extended the deadline to the MonthlyMingle as one or two needed a little more time. So, being as nice as I am decided to extend the deadline to September 13. The theme to the next MM will also be announced then.
Music while cooking:
Beyoncé Knowles - Deja Vu
Album: B-Day - New on my iPod
Color up your day with some bright peppers. They are rich sources of vitamin C and vitamin A. Two extremely powerful antioxidants. Together they effectively neutralize free radicals, which can travel through the body and cause large amounts of damage to cells. Free radicals are also responsible for the build up of cholesterol in the arteries. With a good portion of bell peppers you are providing two potent free radical destroyers.
Selecting and Storing
Go for peppers that have a bright vivid color. Their skin shout be taut and free from soft spots and darkened areas. The stems should look fresh and green and they should feel heavy for their size. Peppers are available throughout the year, but in the summer months are in greater abundance.
Store your fresh sweet peppers unwashed in the vegetable compartment of the fridge. They should last for up to a week. You can freeze these without blanching them in little containers.
For 4 jars (each 750 ml) with twist-off lids
2 1/2 kg peppers - as colorful as you like - cut into bite size pieces
150 g onions - finely chopped
4 garlic cloves - chopped
2 tablespoons oil
small handful of fresh oregano leaves
2 tablespoons tomato paste
3 tablespoons Aceto Balsamico bianco vinegar
800 ml vegetable stock
4 teaspoons gelatin powder
1 teaspoon paprika powder
salt and pepper
In a large pan heat up the oil. Add the pepper, onion and garlic and saute for a few minutes to allow the aromas to blend. Add the oregano and tomato paste and saute for a further few minutes. Pour in the balsamico. Stir together the stock and the gelatin powder. Add to the the peppers and bring to a boil. Simmer for 3 minutes.
Add the paprika powder, salt and pepper to taste. Fill the 4 jars to the rim and close tightly.
Unopened this can last for 3 months.
These little spicy sweet and sour zucchinis taste great as Antipasti with fresh ciabatta.
For 4 jars (each 500 ml) with twist off lids
1 kg zucchini - cut in half lengthwise then the halves cut in quarters.
4 garlic cloves - cut in thin slices
3 red chilies - cut in rings
4 rosemary stems - unfortunately I forgot to buy these so I substituted with dried Rosemary
1 l fruit vinegar
220 g brown sugar
1 tablespoon salt
Divide the zucchini, garlic, chilies and the rosemary stems into four portions and layer these in each of the jars.
In a pot bring the vinegar, 350 ml water, sugar and salt to a boil. Allow this to simmer for 5 minutes. Immediately fill the jars with this mixture saving any liquid that is leftover. Tightly seal the lids on the jars. Allow to rest for 24 hours. After this period strain the liquid from the jars and the leftover liquid into a pot and quickly bring to a boil. Once again fill the jars to the rim and seal shut.
These will last you for approximately 6 months.
I'll be sending a jar or two of these over to Kalyn for her Weekeng Herb Blogging
These are two things that you can enjoy for a very long time.
We normally have an early dinner at our place and on the weekends when Soeren is fast asleep Tom and I either play board games together or just watch a movie on DVD. Normally around 10 PM our cravings start kicking in. It is then that I go into the kitchen and come back with different bowls filled with goodies, some fresh bread and a bit of cheese. We then just sit back with a glass of red wine and snack. The peperonata also tastes great heated with pasta. I love eating the zucchini with baguette spread with some brie or camembert cheese. The harmony of tastes is incredible.
This is just the perfect kind of thing to make now and enjoy a little later in the fall/winter months. This way you have saved up a bit of summer in a jar!
bell pepper, zucchini, oregano, rosemary, conserving, food, recipe, Weekend Herb Blogging, Beyonce, herb