Recipe Day: Oh So Easy Roasted Red Pepper Pasta

Every once in awhile I like to throw out a recipe that I've created or just plain thoroughly enjoyed enough that I need to share it.  Today is one of those days and today, my friends, I'm going to tell you all about one of my favourite meals at the moment.

Ever find something that is easy, oh so tasty, everyone in the family likes it and you actually have to hold back from making it too often so no one gets tired of it?  Right now, that is where I am with this Roasted Red Pepper Pasta  It is ridiculously easy and has an amazingly short list of ingredients.  At the same time, it really lends itself to helping clear out any crisper drawer inmates that need to be used up before expiration.  It is a guaranteed winner in our house.  How do I know?  Well, if dinner is anything other than a huge flop hubby says 'Good dinner, Dear'.  If he really enjoys it, he'll have seconds and say something like "That was really good".  Well, when I first made RRPP I got "That was amazing. You should make that again".  My son chimed in in agreement.  That is when you know you've hit it out of the park and this is how you do it:

You'll need:

Seriously THE easiest way to cut peppers.

3-4 red peppers.
1 tbsp Extra Virgin Olive Oil
1 small to medium onion, chopped finely
2-3 cloves of garlic, chopped finely
1/2 sour cream ( full or reduced fat, your choice)
Boneless skinless chicken breast, if you want to add meat
Pasta of your choice
Goat cheese for topping, optional

Roasting those peppers!

About an hour before you're going to throw dinner together, wash 3-4 red peppers.  De-seed. Place open side down on a cookie sheet and place in the oven set on 500 degrees or broil.  You want them set on the top or second rack height from the top.  Not so close that they instantly burn, far enough away that the juices get cooked well, but still close enough that after a few minutes you notice the skins blistering.  You want to cook them like this until you smell them, and the skins are almost all black. Mine usually take about 20 minutes.  Take them out when done and leave them on the cookie sheet to cool down so you can handle them.

I cooked my chicken first, then added my onion and garlic.
 I removed the chicken for cutting
 before adding the peppers and sour cream

When you are ready to make the sauce, get your pasta going.  Anything works really.  I prefer spaghetti noodles or a small shell pasta.  At this point, heat your oil in a sauce pan, and then sautee the onion and garlic.  If you are adding chicken, it's best to get it cooked up as well.  Either in the pan or in the oven, whatever works for you.

Ok.  Now, peel the blistered, black skins off of your peppers.  Put the fleshy part in a food processor or blender.  Process until it is pureed.  Not too much, but so that there aren't any chunks left.  Pour this into the small sauce pan with the cooked onion and garlic.  Heat it up a bit, add about 1/2 c of sour cream.  Stir until combined.  That's it.  Seriously.  Pour that goodness over your pasta and it is divine.  We really like to crumble goat cheese on top of it.  It really completes the dish.  If you are looking to add more vegetables, my favourite to add is some roasted broccoli.  Its so easy.  Wash, cut, sprinkle with EVOO, salt and pepper and throw it in the oven after you take out the peppers and lower the temp to around 450.  When it is starting to really show its brilliant green, take it out and add it to your pasta and sauce.  Add the chicken at this point as well.

Roasted Red Pepper Pasta with
Goat Cheese, Chicken and Broccoli

So there you have it.  Probably one of the easiest from-scratch meals and really pretty good for you.  If you were to use a substitute for pasta, it would be really really good for you!  I would even be tempted to say that you could easily use greek yogurt in place of sour cream, if that is what you had in the house.

Enjoy!

Kombucha, My First Brew. Have You Tried It?

So, I promised that while we wait for spring (and the real homesteading fun to begin) I would share lots of fun posts about what I've been up to and perhaps inspire some of your own shenanigans.

Before we left the city homestead, I thought I would try my hand at making Kombucha.  If you haven't tried it before I recommend it.  I like it because it helps me avoid my craving for pop (soda).  It has the fizz, without the sugar and the carbon.  It also is full of beneficial probiotics and antioxidants, like all fermented foods. I also suggest you look up the list of the benefits of drinking it, because there are many!

The reason I decided to make my own kombucha is because around here a bottle of it is about $4-5 a pop.  That can become a costly addiction, very quickly!  To make it is very inexpensive, but time intensive!  Here is the recipe I used:

- Approximately 1 gallon of freshly brewed tea, cooled.  I used around 8 green tea bags, but many people use regular/ black or herbals.
-1 cup of sugar for each cup of tea you have.  I know, I said it isn't full of sugar.  I'll explain soon :)
-1 large GLASS jar or container.  Cleaned, washed and sanitized.  When fermenting its so important to use clean vessels and utensils.
-1 piece of clean cheese cloth.  You can also use a coffee filter or a clean, thin tea towel.
-1 elastic band, or something similar, to keep the cheese cloth in place, covering the opening of your kombucha jar.
-1 SCOBY and a little bit of kombucha from a previous batch.

A SCOBY is a symbiotic colony of bacteria and yeast.  It is also often referred to as a Mother, because it is comes from the same place as mother of vinegar, which is found in unpasteurized, raw, HEALTHY vinegar, such as raw apple cider vinegar.  I urge you to read more on this!

Now, because this was my first batch of kombucha, I was very lucky to have been in a local natural food store that had some scobys there.  They weren't for sale, but for customers who needed them to brew their own.  If this wasn't the case you can order them online on Amazon quite often (order from a reputable place).  I do know that people have success starting it on their own, by adding some vinegar Mother, so that is an option if you are up for an experiment.

Now, the sugar explanation:  The SCOBY eats the sugar.  By the time you are done fermenting, there is only trace amounts of sugar left.  Amazing, right?

The tea cooling off.

SCOBY added, jar covered.  Now we wait.

So, add your cooled tea with sugar into your glass jar.  Then, add your SCOBY with a clean utensil, cover with cheese cloth and then set it aside in a place that is cool and out of the sun.  I placed it in a corner of my kitchen counter, where the sun never shines, away from heating appliances.

Now, you wait.  I waited aprox. 7 days.  Depending on how warm your kitchen is, it could take a little longer or shorter, but that is the general average.  You will know it's ready when you can smell a sweet vinegary smell and if you take a sip with a straw, it tastes the same; vinegary with a hint of sweet. During this time, your kombucha will likely have grown it's own SCOBY.  At this point, some people drink their kombucha tea.  I, however, like to go for a fruity fizz, so I ferment a second time.  Before fermenting #2, remove your SOBY and put her in a container with a little bit of  kombucha.  She will keep a long time in the fridge this way. Next, I added a cup of pure organic raspberry juice and the same of cranberry.  It has to be the real stuff, not a sugared cocktail you get by the main stream juices.
This is when you get bottle your kombucha.  I put mine in clean, sanitized bottles and mason jars.  Please note that if you are using glass, make sure you don't keep the lids on overly tight AND even then, you need to 'burp' them every couple of days.  Otherwise, there could be an explosion due to building up gases and this is not only dangerous, but a completely waste of delicious kombucha!  Your second ferment can last as long as you want, but usually 3-7 days is good.  The longer you leave it, the less sweet and more vinegary/tangy it will be.  Once you are done, you can put it in the fridge to chill and this will also stop the fermenting.  Remember, don't keep those lids on too tight!

I hope you try out this out and let me know how it goes!  If you haven't tried kombucha, I urge you to check it out.  It is usually sold in coolers at health food stores and with its growing popularity, it seems to be easier and easier to find these days.

My finished cranberry raspberry kombucha

Crochet a Braided Cowl, It's What to do on a Cold Winter's Day

So, as you know I took a little bit of a hiatus from blogging.  I've been posting to my Facebook Page, albeit not as often as a good homesteading blogger should.  New Years Resolution: Be a more consistent blogger!

Since I last blogged things around here have been.... busy. Ok, they've been outright insane. Hahaha.   When I last posted we still lived at the city homestead.  Since then, we sold our home our home in record time, had to get out in record time, were homeless for two weeks (thanks, Dad, for letting us stay with you!), found a new home, moved into said home, half unpacked, had Christmas, built a new chicken coop for the girls and continued to try and get settled into our new country homestead. That might seem like a little bit of a run-on sentence, but honestly, only a run-on-sentence can truly explain how busy we have been.  But it has been a good busy.

I'm going to show and tell you much more about that journey, but I thought I would share with you a crochet pattern that I just finished.  It`s a really easy pattern and the finished product is just so cute!  On the cold days of winter, I love to crochet.  I hope that this time next year I can do some of these projects using my own fiber, but for now I use a variety of yarn.  This particular project called for something lovely, so I used a beautiful Peruvian highland wool, purchased from Cricket Cove in Blacks Harbour, NB.  If you are ever in New Brunswick, you need to check this place out if you are an avid fiber artist!  Luckily, they have stores in Saint John, Moncton, Fredericton and St. Andrews, New Brunswick (although I love the headquarters in Blacks Harbour), so wherever your New Brunswick travels may take you, there should be a store on your route.

Here is a picture of my finished project.  I used the pattern that I found on this lovely lady`s blog: My Hobby Is Crochet.  I highly recommend this for a beautiful piece that comes together quickly.  It would make a great gift!