Pepperoncini pebre (Chilean style)

After making this pebre or salsa, I grabbed a bag of sweet potatoes tortilla chips and finish more than half of the bowl you see in the picture. In Chile, we eat it with empanadas, shrimp and a toast or with ceviche.

What you'll need;

• 1 pepperoncini 
• 1 lemon
• 1/4 cup  of a green pepper
• S&P
• Olive oil
• half of a small onion (I cut it very small and used less than 1/4 cup)
• 1 Garlic clove

Clean out all the seeds from the pepperoncini and wash well.In a cast iron pan I roasted the pepperoncini until it was slightly burn around the sides. Cut the pepper in tiny cubes and place in bowl. Next, cut the white onion into fine peaces.TIP: if you place a colander and run the water through the onion while you cut it it will help with the tears. If you find that the onion is too strong to eat, after cutting it leave it in the colander and put about a tablespoon of salt and press the cut onion tight with the salt. Then rinse with water, this will release the strong taste and will feel softer in your mouth. 

Add the juice of the lemon to soften the pepper and onion. Dice the pepperoncini, and cut the garlic in fine, tiny pieces.

 Season with salt, pepper and olive oil. Now, enjoy!

Roasted Tomatoes Spaghetti (17 minutes )

When you only have 2 guests, 45 minutes to eat (well) and head out, you really have to be creative to pull a dinner meal together in less than 20 minutes and it has to be good.

On my way home I was coming already late so I was thinking; what do I have at home!? Turns outs I gather the following:

-An exotic taste garlic I got at the farmers market last weekend 

-A handful of fresh basil

-A gifted basket of cherry tomatoes from my co-worker's garden 

-Shaved Parmesan

-Whole wheat spaghetti 

                 

Pre- heat the oven at 450 as soon as you get home. In a big casserole bring up to boil 4 pints of water with a little olive oil, on high heat. In a cookie sheet ( I am limited in kitchen accessories) pour some olive oil and cut the garlic in fine pieces and put all the tomatoes in there. I had cherry and medium size tomatoes so I cut the medium size tomatoes to release some juice. Salt and pepper them and put them in the oven for 5 minutes.

As soon as you take out if the oven the cookie sheet, smash the tomatoes with a flat surface ( careful with the juice!) 

I used a mug and a cloth to protect me from the juice. When you are done smashing them (tip: smash them once, you still want to keep the form of tomato) . Put them back in the oven, this time broil them until your spaghetti is ready.

In a big dish place the drained spaghetti and put them basil leaves.

Then place the tomatoes. 

Last, but not least, some Parmesan. And you are ready to surprise your guests. 

Eat Your Veggies!

Is late, on a Sunday and I am starving! I have been cleaning the house and gone to the grocery store to get my basics for the week. But, I still have a little energy to cook a light dinner solo ( Andrew my boyfriend had a lovely meal with his family) So what to cook, fast? vegetables. Again, these can be boring when you keep making the same recipe so I grabbed my yellow zucchinis and summer squash, rainbow kale, tomatoes and hey I need some protein so I'll warm up some black beans.

Now, I am not a bean eater, at all but I have tried this recipe from the William Sonoma site.The black bean tacos (vegetarian) are delicious, and the way the beans taste sounded like a perfect substitute for lean meats. When it comes down to spices, I like to flirt with something new every time so I got fennel seeds which has a delicate flavor; light and sweet, similar to anise. Is used in Italian food and also Chinese food.

So, hey.. vegetables are not always boring, even when they are just cooked in olive oil or coconut oil ( I sauteed the rainbow kale in coconut oil) The more colorful your plate is, the best is for you.