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.