Roasted Peppers on the BBQ Recipe

I am going to be posting my salsa recipe soon, so I thought it best to show how to roast peppers on the BBQ first. This is what makes the salsa so delish!

Directions:

Preheat your BBQ to medium high.

Take what ever kind of peppers you want. Mix and match.

Cut in half. Clean out inside and wash.

Pat dry.

Brush both sides of the pepper with olive oil.

Grill on BBQ until tender and slightly blackened.

Take from grill and remove the parts that are black.

Other things to do:

You can enjoy these on their own, store them in the refrigerator for a few days or preserve them.

I put some on a baking tray and put them in the freezer. Once frozen, take them out and put them in an airtight package. Throw them back in the freezer. They can freeze for up to two months.

Preserve them in a jar. Just do a web search for instructions.

I dehydrate them too. I keep them in an airtight container, then use a mortar and pestle when needed. There is no end to what you can throw them into or onto. I also run some through a grinder to make a powder. Great to add nutrition and flavour to meals and beverages!

Steak Spice Recipe

I have to give my ex credit for this one. He grew everything for this in his organic garden. Obviously not the salt and pepper. Great on steak and burgers. I love it on chicken. So good!

Home Made Steak Spice

750 g Coarse Salt

200 g Pepper Corns. He adds more because we love it.

100 g Coriander seed (From our garden)

3 Tablespoons of Dill seed. Because that is all we had. (From our garden)

1/8 cup of Mustard seed (We bought organic)

1/4 cup Dehydrated minced garlic (we make our own from our garden)

1/4 cup Dehydrated Cayenne Flakes. (From our garden)

125 g Dehydrated onion flakes

Just under 1/8 teaspoon Cumin. (Bought organic)

Directions:

Mix all ingredients in a large bowl. Pour into air tight containers.

Pour what you need into a hand grinder to use.

Have You Tried Steve’s Turbo Bread?

This is a no-knead bread that is so quick and simple to make. Take it from me, there is no way you can fail using this recipe.

I made this one using my cast iron fry pan. You can use a loaf pan too:

Try his recipe out here.

Making Powdered Food

Just think of all the nutrients you can get by adding powdered fruits and vegetables in soups and smoothies.

I dehydrated celery leaves and tomatoes from our garden. Put them in a coffee grinder and turned them into a powder. Great to add a big punch of flavor and nutrients all year long.

If You Ate Today…Thank a Farmer

When I took this picture, I was thinking about the line-up behind this farmer. The truckers on their CB radios just waiting to be able to pass or the farmer turning onto the nearest side road. We should keep in mind, it is these farmers that grow our food. Remember that the next time this happens to you.

You Can Regrow Green Onion

Did you know you can regrow green onion from the grocery store as long as it still has the roots attached? Just use the greens and put the roots with a few inches of the onion in a flower pot with soil. Leave in a sunny window (all year round) and in a few weeks you will have new growth. Simply snip the greens from it and keep growing!

Left Over Steak Recipe.

When I have left over beef/steak I love to make this quick meal.

This time I shaved some beef with my meat slicer:

You can choose any loaf of bakery bread. Slice it in half length-wise.

Fry up some onion and jalapeno.

Place bread on baking pan. You can brush the open bread with olive oil and fresh minced garlic. I do! Top with the beef and onion mixture.

Then load it up with grated cheese.

Throw it in the oven at 350 F until the bread is crisp and cheese is melted.

So good! 🙂

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