On the last evening of the long weekend after a busy and yet super fun weekend, we are all ready to recharge the batteries and be ready for what lies ahead.
I decided to end it on a simple yet powerful foodie night!
Kids enjoyed some Hash Browns (one smothered with onions, and the other peppered and seasoned) .I continue tosucceed struggle in the No Potato for a year challenge, but I wanted something fun and easy to cook.
Long behold in the my fridge lied an unused bag of Shishito peppers which my husband had picked up in hoped of us eating.
Well tonight was the night.
I looked up a recipe, surprisingly super easy, as always modified it to fit my needs and then cooked and ate it with earnest. Including my recently turned 11 year old kiddo.
Process:
1. Wash the peppers (About 10-12) in water.
2. Poke a hole in each pepper. Mainly So when you grill/ char it, it doesn't splutter
3. Heat 2 tsp olive/ vegetable oil in a skillet. I used an aluminium ones, when i researched the recipe, the common theme was DO NOT use non-stick, so I didn't.
4. When the oil is hot (you can test by adding a drop of water, it should splutter), add the peppers
5. Turn every 30- 45 seconds until the "charred" effect comes in. Please note: Charred, not burnt!
6. Take it off the skillet on a plate and garnish with sesame seeds and Rock Salt.
Eat and enjoy!
How was your long weekend?
I decided to end it on a simple yet powerful foodie night!
Kids enjoyed some Hash Browns (one smothered with onions, and the other peppered and seasoned) .I continue to
Long behold in the my fridge lied an unused bag of Shishito peppers which my husband had picked up in hoped of us eating.
Well tonight was the night.
I looked up a recipe, surprisingly super easy, as always modified it to fit my needs and then cooked and ate it with earnest. Including my recently turned 11 year old kiddo.
Process:
1. Wash the peppers (About 10-12) in water.
2. Poke a hole in each pepper. Mainly So when you grill/ char it, it doesn't splutter
3. Heat 2 tsp olive/ vegetable oil in a skillet. I used an aluminium ones, when i researched the recipe, the common theme was DO NOT use non-stick, so I didn't.
4. When the oil is hot (you can test by adding a drop of water, it should splutter), add the peppers
5. Turn every 30- 45 seconds until the "charred" effect comes in. Please note: Charred, not burnt!
6. Take it off the skillet on a plate and garnish with sesame seeds and Rock Salt.
Eat and enjoy!
How was your long weekend?
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