Before I get back into the swing of things, I want to thank you for all of the kindness you sent my way after my last post. I really wasn’t sure that I wanted to write about my depression (and worry my mama), but all of your comments, e-mails, tweets and texts have made me so glad I did. You let me know right away that I wasn’t alone, and that’s exactly what I needed. Thank you.
So, I’ve got a recipe for you today: Sweet and Spicy Peperonata.
If you’re vegetable-challenged, like me, it helps to have something like this in the house. A big, beautiful mess of peppers (e.g., bell peppers, mini bells, cherry peppers, hot peppers) sautéed on the stove until they’re nice and soft, along with some shallots, red wine vinegar, a little sugar and a pinch of thyme. It’s the kind of thing you can find a million uses for.
The day I made it, I grilled a few slices of bread on my grill pan, slathered on some goat cheese, and piled on the peperonata. It was so summery and good. The perfect lazy summer lunch. But if you wanted something more substantial, you could toss the peperonata with some really spicy crumbled sausage, pasta and Parmesan. Or, fold it into an omelet. Use it to top a pizza. Serve it as a healthy side with steak, pork or chicken. Mound it on top of an Italian sausage (or brat) in a hard roll. Spoon it onto a big bowl of cheese grits.
I’m definitely going to spoon in onto a big bowl of cheese grits. Holy goodness.
Sweet and Spicy Peperonata
Slightly adapted from “Cooking Light”
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 pounds assorted peppers (like mini sweet bell, bell peppers and hot long peppers), seeded and cut into strips
- 6 shallots, peeled and halved (about 1/2 pound)
- 3 tablespoons balsamic or red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- Heat a Dutch oven (or another big pot with a lid) over medium-high heat. Add the oil, and swirl it around the bottom of the pot.
- Toss in the salt, peppers, and shallots. Cook for 3 minutes.
- Reduc the heat to medium-low. Cover the pot, and cook everything for 20 minutes, or until the peppers are soft and tender.
- Remove the lid, and increase the heat to medium-high. Add vinegar, sugar, and thyme. Cook for 15 minutes, stirring often. Serve warm or at room temperature.
Nutritional Info (Per 1/2 Cup Serving) – calories: 119, fat: 5g, protein: 2.8g, carbs: 16.9g, fiber: 31g, PP+ = 1