Roasted Bell Peppers- Yeah, Right, Food Channel. - In the Midnight Kitchen Blog at - 222105

In the Midnight Kitchen

Roasted bell peppers- yeah, right, Food channel. 
Feb. 9, 2011 9:35 pm 
Updated: Feb. 14, 2011 8:24 am
Again with VegQuest2011.  Tonight I realized too late, and with icy roads, a sick husband, and a non-sleeping toddler, that we had no chicken (or any other animal flesh) in the house.  There was no way in hell I was going out tonight, after a 10-hour plus work-from-home snow day which entailed playing with and feeding a two-and-a-half-year-old darling for most of the day while booking European travel and travel to the Grammys for our clients because Hero Husband was in bed with a fever- poor guy.  When he did get up and attempt to join the land of the leaving, he looked weak and peakéd and was promptly jumped on by the little darling.  (Sorry, guy.)

So, what to do?  Rice and mike-foxtrottin' beans, of course!  I still had some diced shallots in the fridge from the onion fest Sunday night, diced up some scallions, sautéed them in olive oil, added the rice and a little vermicelli and toasted them over medium-ish heat for several minutes.  Deglazed the pan with some white wine, then added chicken broth and let the rice simmer slowly in the usual way for 20 minutes or so.

In the meantime, I thought it would be really cool and easy to roast some bell peppers- red and orange, because we all (in our house) hate the un-ripe green ones, and because the little darlin' was so excited about the red and orange bell peppers at the grocery store on Sunday...  Well, it was easy enough, because I own tongs, but getting the skin off was nowhere near the cakewalk all the cooking shows make it out to be.  Is it because I am but a pauper with an electric oven, or was it because I had no plastic wrap, underneath which to sweat the dear peppers? (I used foil.) Whatever the reason, I ended up picking off the blackened skin millimeters at a time. (The procedure felt vaguely medical, but we won't go into that.)  I sliced the skinless peppers then and we laid them over the rice "pilaf" along with some black beans I heated up with sautéed scallions and diced canned tomatoes.

Served it with shredded Swiss and Cheddar on the table and various hot sauces.  All in all, not a bad last-minute-panic-kind of supper.  :)  

And we all got TWO  new veggies into our bodies- all except the little darlin' who stuck to my homemade chicken and stars soup.  Not a bad effort, all things considered.  

Feb. 9, 2011 11:41 pm
Sorry can't give advice on roasted pepper de-skinning but am intrigued w/your stewed chicken in ale tragedy. My food disaster also involved chicken. As a very new cook, I thought chicken and peppermint sounded like a good combination. I couldn't have been MORE wrong. It was the worst thing I ever tasted. Even my dogs wouldn't eat it. Good luck w/the 2 year old eating. My daughter when she was that age she would only eat cottage cheese and egg noodles. For months!!! Good thing, it only a phase. Good luck w/your cooking adventures.
Feb. 10, 2011 1:06 am
The idea is to "steam" them as soon as they come off the heat. If the foil was not completely sealed, that might have been the issue? You might try with a sealed container, (like tupperware) next time. Do try again. They really should come off easily, but if I remember right, it took me a time or two before I got it right too, but the roasted flavor is worth it to me ; ) Hope the hubs feels better soon.
Feb. 10, 2011 5:09 pm
Seattle- the chicken stewed in ale was a British recipe that LOOKED really good. My best friend and I (both good cooks) made it several years ago and it was just awful. One of the worst things I've ever tasted. I made it again on my own just "to see" and it was still awful. I'm tempted to make it again- just to see... Grams- I will try again- with plastic wrap next time. They really were yummy.
Feb. 11, 2011 8:13 am
I use the broiler and turn until black spotted all around, then put them in a paper bag and close up for a few minutes... maybe yours weren't cooked enough?
Feb. 14, 2011 8:24 am
Could be, Marvel. I'll try again!
Click to Change your Profile Picture

Home Town
Denton, Texas, USA

Member Since
Sep. 2009

Cooking Level

Cooking Interests
Mexican, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet

Walking, Reading Books, Music

Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
I have an awesome husband, a beautiful five-year-old daughter, and a somewhat frustrating job. Cooking is my release. I look forward all day long to getting home and making dinner.
My favorite things to cook
Risotto,soup,sauces. I kinda like mastering all that French stuff.
My favorite family cooking traditions
I cook, Kevin bakes. We love runny eggs and toast soldiers on Sunday mornings, pumpkin risotto in the fall, Guinness cake any time.
My cooking triumphs
Julia Child's cheese soufflé.
My cooking tragedies
Chicken Stewed in Ale. It will take a blog post to describe this debacle.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States