November 1, 2011
Colorful Peppers Make A Simple Tasty Dinner
We use a lot of peppers in our cooking, not only the bell peppers, but also thai bird chillies, jalapenos, red pepper flakes, dried chillies, and the list goes on. Mexican peppers also find their way into stews and curries. Peppers are packed with vitamin C and capsaicin, which is known to reduce inflammation and improve circulation. Pickled chillies are delicious, isn't it?
I had a few bell peppers, one red, one yellow and one orange...was wondering whether to roast them or make a simple salad, but decided to make a quick saute that was ideal to eat with rotis. I sauted some colored bell peppers with onions, garlic, ginger, and added a little frozen spinach for a quick dinner tonight. A few hard-boiled eggs were cut up and dressed with a pinch of salt and some freshly ground black pepper. Heated up flatbreads (rotis) and dinner was ready. There is no real recipe or measurements to what I dished up tonight. I used half cup thinly sliced onions, 1 clove garlic, a piece of ginger, one tomato, and some peppers.....that's about it. When it was all softening up in olive oil, I added a handful of frozen spinach, some salt and a little water. Simmered it for a few minutes, garnished with some chopped cilantro....and scooped it up with a roti...delish!