Show me how – Simply Sundays

Roasted Red Bell Peppers

Smoky, tender roasted red bell peppers that make a great addition to salads, sandwiches and pasta dishes

The best part is they are very easy to make and a lot less expensive than buying the jarred versions in a store

You can roast peppers in many different ways such as right on the burner of your stovetop, on the grill or even in the oven on a sheet pan

We are going to show all three

No matter the method, the results will be the same

Delicious!

The first method is to simply place the peppers on a gas burner over medium heat

You want the flames just touching the skin

As the skin starts to blister turn the peppers using tongs

Repeat until all sides are blackened

Don’t be alarmed at the char as we will be removing the skin

This process is needed to give the pepper that roasted smoky flavor we are looking for

The only difference roasting on the grill is that the flames aren’t in direct contact with the pepper so this method takes a little more time

Place the peppers over direct high heat

Turn the peppers until you get the skin blistered

Now the oven method is slightly different

We are going to cut the pepper in half and removed the seeds and ribs

By cutting the pepper, we can blister all of the pepper at once

Line a sheet pan with foil and place the pepper halves cut side down on the foil

Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

No matter what method you choose the next step is to place the peppers into a bowl while they are still hot

Cover the peppers with plastic wrap and let them stand at least 10 minutes

Why cover the peppers with plastic wrap and let stand?

The heat from the peppers will release as they cool but will be trapped in the bowl as steam

This steam will help loosen the skin from the flesh of the pepper

After the peppers have steamed for a bit remove them to a workstation

You can now start peeling the skin from the peppers using your fingers

A paper towel works well too

Perfect

Now that the skins has been removed let’s go ahead and cut the pepper in half

Remove the seeds and ribs and discard

Repeat with the other pepper

You can cut or slice these in any form depending on the application

We prefer larger slices for sandwiches, burgers etc. and thinner slices for salads, pasta or cheese and crackers

All that I can say is that any way you use these tasty roasted peppers, they will enhance your dish!

Enjoy!!!

Simply Sundays! ~ Roasted Red Bell Peppers

Servings: Varies
Time: Burner and Grill 10-12 Min, Oven 25-30 Min
Difficulty: Easy
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Ingredients

Red bell peppers

Directions

For stove top burners

Place the pepper on a gas burner over medium heat. You want the flames just touching the skin. As the skin starts to blister turn the peppers using tongs. Repeat until all sides are blackened. Don’t be alarmed at the char as we will be removing the skin. This process is needed to give the pepper that roasted smoky flavor we are looking for

For the grill

Place the peppers over direct high heat. Turn the peppers until you get the skin blistered

For the oven

Cut the pepper in half and removed the seeds and ribs. Line a sheet pan with foil and place the pepper halves cut side down on the foil. Place the peppers in a 450 F oven for 25-30 minutes or until the skin is nicely blistered

Next step regardless of cooking methods

Place the peppers while they are still hot into a bowl. Cover the peppers with plastic wrap and let them stand at least 10 minutes. This steam will help loosen the skin from the flesh of the pepper. After the peppers have steamed for a bit remove them to a workstation

Start peeling the skin from the peppers using your fingers. A paper towel works well too. Now that the skins has been removed cut the pepper in half. Remove the seeds and ribs and discard. Repeat with remaining pepper and slice for your desired serving

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Pyrex Mixing Bowl

Architec Carving Board, Gripperwood

January 9, 2020

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Show me how to make Oven Roasted Tomatoes

Slow roasting at a low temperature in the oven gives these juicy plum tomatoes nice caramelization and a deep, warm sweetness

There are so many applications for Oven Roasted Tomatoes… served in pasta, on a sandwich or just on a platter of roasted veggies!

I’m using 3 pounds of delicious Roma tomatoes. Fresh thyme and oregano hold up well to the slow and low cooking process and impart great flavor

Slice each tomato lengthwise and scoop out the seeds & place on a sheet pan

Drizzle with olive oil, sprinkle with everyday seasonings of kosher salt, black pepper, garlic and onion powders and sprigs of fresh thyme and oregano

Place pan in a 200 degree F oven for 1 1/2 hours. The oven needs to be open slightly so the moisture can escape. Our oven has a tab that needs to be pressed down by the door for it to function, so I use a wine cork to press the button down and prop the door open

Yum.

Enjoy!

Simply Sundays ~ Oven Roasted Tomatoes

Time: 10 mins prep, 1 1/2 cook
Difficulty: Easy
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Ingredients

3 pounds Roma (plum) tomatoes

1 teaspoon each kosher salt, black pepper, garlic powder, onion powder

Sprigs of fresh oregano & fresh thyme

Olive oil

Directions

Preheat oven to 200 degrees F

Slice each tomato lengthwise and scoop out the seeds & place on a sheet pan; drizzle with olive oil, sprinkle with everyday seasonings of kosher salt, black pepper, garlic and onion powders and sprigs of fresh thyme and oregano

Place pan in a 200 degree F oven for 1 1/2 hours

The oven needs to be open slightly so the moisture can escape. Our oven has a tab that needs to be pressed down by the door for it to function, so I use a wine cork to press the button down and prop the door open

May 22, 2016February 21, 2017

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Show me how to Roast Garlic

Roasted Garlic adds a completely different layer of flavor to your dishes. Think warm, nutty & creamy

We keep a jar of this in our fridge at all times for use in pan sauces & pastas, tossed on pizza or even as a delicious spread on a baguette

I like to buy the pre-peeled garlic that many grocery stores sell by the ounce. I generally buy two 8 oz containers at a time – one to roast and one to use chopped, sliced or grated in recipes

But feel free to use whole heads of garlic that you peel the skins off of yourself

Start by pre-heating your oven to 375 degrees

Place the cloves from 4 heads of garlic, peeled, in an oven safe dish; sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about 2 tablespoons of olive oil

Cover tightly with foil

Place in oven for about 30 – 40 minutes until garlic becomes soft and golden brown

Store in a glass container with the olive oil from the pan in the fridge for up to 2 weeks

Perfect addition to our Roasted Garlic Mashed Potatoes! Try them out!

Enjoy!

Show me how to Roast Garlic

Servings: varies
Time: 5 minutes prep, 40 minute cook
Difficulty: Easy
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Ingredients

4 heads garlic

1 teaspoon black pepper

1 teaspoon of kosher salt

2 tablespoons of olive oil

Directions

Pre-heat oven to 375 degrees

Place the cloves from 4 heads of garlic, peeled, in an oven safe dish; sprinkle with 1 teaspoon of black pepper, a teaspoon of kosher salt and 2 tablespoons of olive oil

Cover tightly with foil & place in oven for about 30 – 40 minutes until garlic becomes soft and golden brown

Store in a glass container with the olive oil from the pan in the fridge for up to 2 weeks

December 28, 2015February 21, 2017

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Show me how to make Homemade Vanilla Extract

As a kid, I remember opening up our spice cabinet and getting a whiff of the unmistakably warm & fragrant smell of fresh vanilla beans

I am immediately transported back to my childhood when I make a batch of this inexpensive and flavorful Homemade Vanilla Extract

If you’ve ever bought a bottle of pure vanilla extract, you know how good it is, but how pricey it can be!

All you need is a dark glass (vanilla reacts to sunlight, so if clear is your only option, keep it in a dark place) , a couple of fresh vanilla beans, some good quality vodka and some patience

The jar I found was 4 ounces, but you could double the ingredients if you choose to use 8 ounces

All you need to do is slice the vanilla beans lengthwise to expose the bajillions of little black seeds

Smell it. It’s no wonder they make vanilla scented candles

Scrape the seeds out and put both the seeds and pods in the jar

Fill with good quality vodka and give it a shake

You can also use either bourbon or rum as the alcohol to make this extract, but I like that the vodka has no real taste of it’s own and the vanilla flavor takes center stage

Store the Homemade Vanilla Extract in a dark, cool place for 30 days, shaking periodically

It’s worth the wait, trust me

Now get baking! Or gifting! Who wouldn’t love a bottle of Homemade Vanilla Extract for the Holidays!

Enjoy!

Simply Sundays! ~ Homemade Vanilla Extract

Time: 5 minutes + 30 days
Difficulty: easy
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Ingredients

2 fresh vanilla beans

4 oz good quality vodka

Directions

Slit open 2 fresh vanilla beans and scrape out seeds

Put in dark colored bottle with 4 oz. good quality vodka

Shake and store in a cool, dark place for 30 days, shaking occasionally

November 28, 2015October 27, 2019

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Show me how to make basic pie dough and cheddar pie dough

I adapted this recipe from Martha Stewart

I always wanted to make a good pie crust but it seemed to allude me

Then I discovered this recipe and the glory that is a food processor and my life changed forever

Well…not really, but my pie making sure did!

This is just a great go to pie crust recipe that has not failed me yet!

For this recipe we will need 2 1/2 cups of flour, 1 teaspoon of salt, 2 sticks of cold butter and 1/4 cup of ice water

Add the flour and salt to a food processor

Pulse to combine

Cut the butter into chunks and add into the food processor

Pulse until the mixture resembles a course meal

Next you will need a 1/4 cup of ice water (you shouldn’t need all of it)

Add a little water at a time and pulse until mixture holds

The dough should not be wet or sticky

If you add too much water you may have to add some flour

At this point if all you want is a basic pie dough you can skip ahead to the rolling the dough into a ball

If your going for the cheddar crust simply shred a cup of sharp cheddar

Add to the cheese to the processor and pulse until just combined

Remove your dough and using your hands roll into as even a ball as you can

Cut the ball in half and flatten into 2 disks

Use right away or wrap in cling wrap and store in your refrigerator

If your storing it in the refrigerator let the dough come up to room temperature before rolling it out

Try our Rustic Apple Crostata with the cheddar pie crust!

Enjoy!!!

Simply Sundays! ~ Basic Pie Dough and Cheddar Pie Dough

Servings: 2 Discs
Time: 10 Min
Difficulty: Easy
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Ingredients

2 1/2 cups of flour

1 teaspoon of salt

2 sticks of cold butter

1/4 cup of ice water

1 cup of sharp cheddar cheese (optional)

Directions

Add 2 1/2 cups of flour to a food processor. Next add 1 teaspoon of salt, then pulse to combine. Cut 2 cold sticks of butter into chunks and add to the processor. Pulse until the mixture resembles a course meal

Next we will need a 1/4 cup of ice water (you shouldn’t need all of it). Add a little water at a time and pulse until mixture holds. The dough should not be wet or sticky. If you add too much water you may have to add some flour

At this point if all you want is a basic pie dough you can skip ahead to the rolling the dough into a ball. If your going for the cheddar crust simply shred a cup of sharp cheddar. Add to the processor and pulse until just combined

Remove the dough and using your hands roll into as even a ball as you can. Cut the ball in half and flatten into 2 disks

Use right away or wrap in cling wrap and store in your refrigerator. If your storing it in the refrigerator let the dough come up to room temperature before rolling it out

Tools used to make this recipe

Architec Gripperwood Cutting Board

Cuisinart 14-Cup Food Processor

October 27, 2015November 19, 2017

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