Gettin' Figgy With It....

If you follow along with me on Instagram, Twitter or Facebook, you probably know by now that I went on a bit of a fig adventure recently.  Up until this past month, the only figs I had eaten were dried black Mission Figs - usually as a quick little pre - run or pre - workout snack.  However, my mother-in-law's love of these little fruits and the handful of delicious - looking recipes I have seen using these extremely photogenic creations, prompted me to branch and out and give them a try.

My plan was to try them in as many ways as possible - cooked, raw, fresh, dried, baked, boiled, you name it.  I didn't get to try as many recipes as I would have liked, but given that these experiments were squeezed in-between work and volunteer work and family and friend events, I would say it's a good start.  And, the funny thing is that now suddenly I see figs and fig recipes EVERYWHERE!  They seem to be all over social media, in every magazine I pick up to flip through, and there was even a fresh fig tree right outside our door at the ranch this past Labor Day (you can imagine my excitement!).  I certainly see more fig recipes in my future, but for now I want to take you through my first week of fig exploration.  I'll take you through my thoughts here and hopefully give you ideas for how you can add figs to your recipes and include a few of the recipes I created along the way.

Fig & Yogurt Parfait.JPG

I started off the week simple with a FRESH FIG, PUMPKIN SEED & YOGURT PARFAIT by adding fresh figs to my morning plain Greek yogurt, adding a drizzle of honey and sprinkling with pumpkin seeds and some Ezekiel 4:9 Flax Sprouted Whole Grain Cereal.  The little bit of honey and the subtle sweetness from the figs were just enough to balance out the tartness of the plain Greek yogurt.  And the cereal and pumpkin seeds added the crunch, fiber and a little healthy fat to help fill me up for the morning ( I cannot only have yogurt and fruit - it doesn't keep me full).

My initial tested ingredients.  Not all made the cut....

My initial tested ingredients.  Not all made the cut....

Next I used a few and far between free evening to the fullest and experimented with Fig Crostini a bazillion ways (I exaggerate, of course, but that is what it felt like).  I mixed and matched cheeses and fresh herbs and honey and vinegars.  Kyle was a champ this evening as he sat with me and taste-tested the many varieties of fig crostini concoctions.  This was a humbling experience because there were absolutely some recipe fails.  Not good.  At all.  BUT there were also some wins that I will certainly be making again - and that's what matters right??  Plus, in my opinion, you have to have some fails in order to move forward.  If you know it's bad, you're not going to do it again.  I feel like so many of us get so worried about failing that we never try cooking ANYTHING.  But that's how we learn - in cooking and in life I guess.  You try, sometimes you fail, you learn from the failures and then you move forward trying a different method.  So, among the many recipes tested, this evening's successes, that will appear at future parties and easy nights at home, include a Fig, Arugula & Goat Cheese Crostini, a Fig & Caramelized Onion Crostini, and a Roasted Fig & Thyme Crostini.  

Crostini: ~1/4 - inch slices of baguette or other bread toasted with scrumptious toppings

Crostini: ~1/4 - inch slices of baguette or other bread toasted with scrumptious toppings

To Make These Three Crostini You Will Need:

  • One 5 oz. container of goat cheese
  • 1 small red onion
  • Balsamic vinegar
  • Fresh arugula
  • Honey
  • Fresh black figs, sliced about 1/8 - 1/4 inch thick
  • Fresh thyme
  • 1 whole - wheat baguette, sliced into 1/4 - inch slices and toasted
  • Olive oil

The only cooking I really did here was CARAMELIZING THE RED ONION and that was the longest part of the process.  To do this I...

  1. Sliced the onion into half moons (about 1/4 -inch wide).
  2. Heated about 2 teaspoons of olive oil in a medium heat skillet.
  3. Add onion slices to the skillet and allow to brown and sweeten on medium-low to medium heat until brown and sweetened - about 30 to 40 minutes (low and slow cooking is the way to go here).
  4. Once, done, set aside to add to crostini.

Then I preheated the Broiler on HIGH so I could toast some of my crostini.

For the Fig, Arugula & Goat Cheese Crostini, I:

  1. Topped each crostini slice with about 2 teaspoons of soft goat cheese.
  2. Drizzled about 1/2 teaspoon of honey over the goat cheese.
  3. Place a pinch of fresh arugula on top of the honey (about 2 tablespoons maybe?)
  4. Finished it off with 2 - 3 fresh fig slices.

For the Fig & Caramelized Onion Crostini, I:

  1. Topped each crostini slice with about 2 teaspoons of soft goat cheese
  2. Topped with about 2 - 3 teaspoons caramelized onion
  3. Drizzled with about 1/4 to 1/2 teaspoon aged balsamic vinegar
  4. Top with 2 to 3 slices of fresh fig.

For the Roasted Fig & Thyme Crostini I:

  1. Topped crostini with about 2 teaspoons of goat cheese.
  2. Drizzled about 1/2 teaspoon honey.
  3. Topped with 2 to 3 fresh fig slices.
  4. Topped with about 2 teaspoons fresh thyme.
  5. Broiled in the oven for about 3 minutes.

*Note:  Of course, you can alter the amounts here depending on how much surface area you have on your crostini.

Fig Chicken.JPG

The next night I wanted more of a main dish (that would continue to stick with my super quick and simple requirements, of course) and I remembered the Apricot and Thyme Chicken recipe from on of my favorite cookbooks, The Yellow Table.  I made a quick adjustment, trading out the apricot preserves for fig preserves, baked in the oven and brought out a delicious FIG & THYME BAKED CHICKEN.  I will probably make this recipe a separate post b/c this one is getting lengthy but I hope you read it and give the recipe a try.  It's SO quick and simple and delicious.  OR you can clink the link to The Yellow Table above and trade out the apricot preserves for the fig. I bet apricot is super delicious too!

Spinach & Fig Salad.JPG

By the time Friday arrived I was pretty exhausted from the work week. Fridays are typically super simple dinners or meals out.  A meal and movie were definitely in the cards and we still had fresh greens, figs, and various toppings in the fridge.  Plus some remaining baguette from the crostini experimenting.  Low on mental energy but stomaches grumbling we threw together remaining baked shredded chicken, fresh veggies and figs, topped with some crumbled feta and drizzled with extra virgin olive oil and balsamic vinegar.  And, b/c it's hard for either of us to be full on salad alone, I made each of us a slice of Italian Broiled Tomato & Mozzarella Toast.

To Make this FIG & FETA SALAD You'll Need:

  • Fresh spinach leaves (about 2 - 3 cups per salad)
  • Fresh figs (about 2 figs per salad, quartered)
  • Crumbled feta cheese (about 1 to 1.5 tablespoons per salad)
  • Raw pumpkin seeds (or toasted without salt)
  • Rotisserie chicken (these included about 2 ounces per salad) - you can also used leftover baked or grilled chicken you may have from the week
  • Diced tomatoes or bell pepper (I put tomatoes on this one, but next time I would leave those off and add diced yellow or orange bell pepper instead)
  • Extra virgin olive oil (about 2 teaspoons per salad)
  • Aged balsamic vinegar (about 1 tablespoon per salad)

Throw all of the salad ingredients on the plate, toss to incorporate the olive oil and balsamic and enjoy!  (Stay tuned for info on throwing together the Italian Broiled Tomato & Mozzarella Toast)

 

Whew!  It was quite a week and that week was followed by a few more busy weeks, which is why I'm just getting this article posted.  I hope this post inspires and gives you ideas on ways to use figs.  I also hope it inspires you to branch out and try new recipes, regardless of if they turn out well or not.  In my opinion a failed recipe is just one more step to a really great one :)  So get figgy with it and enjoy!

Happy Fueling!

Taylor 

Crustless Sage & Sausage Quiche

Crustless Sausage & Sage Quiche.JPG

This recipe was inspired by dad's most recent visit to Dallas.  First visit after the wedding.  It was so fun and sweet to have him here.  The weekend was filled with lots of laughs, good food, and a few home improvements :)

I always like to cook one good meal when dad comes into town.  Growing up and into college and grad school, one thing mom, dad, and I always enjoyed was cooking together.   We would cook and chat and laugh while we chopped, tossed, grilled, baked and sautéed, creating different dishes ranging from "dad burgers" to grilled beef tenderloin to the very experimental crab manicotti.  Whatever the outcome, good, bad, or ugly, it was at least a learning curve in the kitchen and fun memory to keep with us.  So, when I moved to Texas we always seemed to gravitate towards cooking one meal in, and, because I was in an apartment with a tiny kitchen for most of that time, that one chosen meal was often breakfast.  Fast-forwarding to the present - these days it's only dad, but we still keep up this tradition, now pulling Kyle into that familiar space of cooking, creating, laughing, and troubleshooting, a space where mistakes are just creative twists to a brand new recipe, a space where new memories and new flavors are formed.

On this particular dad visit I wanted to cook at least one meal in and I knew how much dad LOVES a good breakfast (and same goes for Kyle, so it was kind of a win all around here).  I flipped through ideas, searching for good breakfast recipe, which became easier to discover as Dad excitedly volunteered to bring his favorite breakfast sausage that he had stored in the refrigerator at home.  I love the idea of easy egg dishes and I wanted to try some new flavors and go beyond the typical scrambled eggs.  I remembered seeing a crustless quiche in a magazine not too long ago, and so thought I would give that concept a try.  You could get the quiche consistency without spending the time making the crust.  And seeing as we would be making breakfast in-between house projects, less work sounded fantastic to me.  So, I mixed and matched different ingredients in my mind - thinking about what I like, what my dad and Kyle like, what has worked (& not worked) for me in the past and the result was this Crustless Sage & Sausage Quiche (& I threw in some mushrooms, spinach & onion because a dietitian's gotta have her veggies :) ).   Now, I know the sausage isn't my typical healthier dish, but life is really all about balance, right?  And, of course, you can substitute with lean ground turkey breast if desired.  

So here you go, the recipe for my Crustless Sage & Sausage Quiche.

Happy Fueling!

Taylor

Crustless Sage & Sausage Quiche

INGREDIENTS:

  • 6 whole eggs
  • 1 1/2 cup 1% milk
  • 3 teaspoons fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1/8 - 1/4 tsp. dried ground cloves (or you could use ground nutmeg instead)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 pound ground sausage (or substitute lean ground turkey breast if desired)
  • 1 cup diced onion (small dices so you don't bite into big chunks of onion in your quiche)
  • 1 cup shredded Gruyere cheese
  • 1 cup torn fresh spinach
  • 1 cup sliced button or baby bella mushrooms

DIRECTIONS:

  1. Preheat the oven to 375 degrees Fahreinheit.
  2. Grease a 9 inch pie dish with butter or canola oil.
  3. Combine eggs, thyme, sage and milk in a large mixing bowl and whisk ingredients together until the eggs are broken up completely and mixture is smooth.
  4. Heat a large skillet on medium heat and cook the sausage for about 15 minutes, breaking it up periodically, until crumbled and no longer pink.
  5. Pour cooked sausage onto a plate lined with a paper towel and let the sausage sit and drain.
  6. Heat that same skillet back to medium heat and add the onions and mushrooms, cooking about 10 minutes until the onions are translucent and the mushrooms are soft.
  7. Add the drained sausage back to the skillet with the cooked onion & mushrooms and mix all ingredients together
8.  Spread the vegetable - sausage mixture evenly onto the bottom of the prepared pie dish.

8.  Spread the vegetable - sausage mixture evenly onto the bottom of the prepared pie dish.

9.  Top sausage veggie mixture with the 1 cup spinach

9.  Top sausage veggie mixture with the 1 cup spinach

10.  Top spinach with 1/2 cup Gruyere cheese

10.  Top spinach with 1/2 cup Gruyere cheese

11.  Pour the egg mixture evenly over the top.

11.  Pour the egg mixture evenly over the top.

12.  Top with the remaining shredded Gruyere cheese. 13.  Cook in the preheated oven for about 35 - 40 minutes, remove and cover with foil and cook for about 10 minutes more (to prevent the top from getting too brown). 12.  Let rest for about 10 to 15 minutes before serving.

12.  Top with the remaining shredded Gruyere cheese.

13.  Cook in the preheated oven for about 35 - 40 minutes, remove and cover with foil and cook for about 10 minutes more (to prevent the top from getting too brown).

12.  Let rest for about 10 to 15 minutes before serving.

13.  Serve with your favorite breakfast foods and enjoy! This also makes great leftovers for breakfast, lunch OR dinner. NOTE:  There is some water at the bottom of the pie dish after baking.  It doesn't affect the flavor or anything but if you don't like this you could probably cook your spinach and drain it before adding to to the quiche (spinach contains so much water!).

13.  Serve with your favorite breakfast foods and enjoy!

This also makes great leftovers for breakfast, lunch OR dinner.

NOTE:  There is some water at the bottom of the pie dish after baking.  It doesn't affect the flavor or anything but if you don't like this you could probably cook your spinach and drain it before adding to to the quiche (spinach contains so much water!).

NUTRITION NOTES:

Eggs - protein | vitamin B12 | vitamin D | lutein | zeaxanthin | choline

Spinach - fiber | vitamin A | vitamin C | folate | vitamin K

Mushrooms - fiber | riboflavin | niacin | copper

Onions - fiber | vitamin C | part of a group called alliums, that may reduce the risk of some cancers

Cheese - calcium | protein | be careful b/c also high in saturated fat (and sodium)

 

 

Balsamic Tomato Ricotta Toast

I can't quite remember when or how I thought this up.  I think it came from a mix of my curiosity regarding ways to incorporate ricotta cheese into recipes, ways to incorporate roasted tomatoes (my new favorite summer ingredient) into more meals, and ways to create fueling, simple, yet still satisfying recipes.  

I started making this about a year ago and it is now one of my favorite quick brunch, lunch or dinner picks!  It's so simple, yet the ingredients give it lots of flavor.  You can dress it up or dress it down, add an extra slice for bigger appetites or decrease portions for small get-together bites.  And, of course, it contains the whole grains, fruits, dairy, protein, fiber, & healthy fat to create a balanced fueling meal to start, get you through or end your busy day.

So here you go, the recipe for my Balsamic Tomato Ricotta Toast.  I hope you find it as quick, and simple, and satisfying as I do :)

Happy Fueling!

Taylor

 

Balsamic Tomato Ricotta Toast

INGREDIENTS:

FOR TOMATOES...

  • 1 pint cherry tomatoes (I often use the "Angel Sweet" tomatoes that I find at Central Market)
  • 2 tablespoon (Tbsp.) extra virgin olive oil (EVOO)
  • 1 Tbsp. Balsamic Vinegar
  • 1/8 teaspoon (tsp.) salt

FOR TOAST...

  • 1 slice of whole grain bread (I love the Flax & Chia Seed bread from Central Market)
  • Optional - 1tsp. EVOO to put on toast before adding other ingredients
  • 2 Tbsp. part - skim ricotta cheese
  • 1/4 cup roasted cherry tomato mixture (above)

DIRECTIONS.....

1.  Preheat a broiler on High heat. 2.  In a large mixing bowl combine the tomatoes, olive oil, balsamic vinegar, & 1/8 tsp. salt and mix well.

1.  Preheat a broiler on High heat.

2.  In a large mixing bowl combine the tomatoes, olive oil, balsamic vinegar, & 1/8 tsp. salt and mix well.

3.  Line a medium - sized baking sheet with aluminum foil. 4.  Spread the tomato mixture out on the the baking sheet. 5.  Place tomatoes in the broiler and cook for about 10 - 15 minutes, stirring about 5 - 7 minutes into cooking. 6.  While the tomatoes cook, toast bread in toaster to desired doneness (or bake in a separate oven from tomatoes               on 350 degrees Fahrenheit for about 5 minutes per side).

3.  Line a medium - sized baking sheet with aluminum foil.

4.  Spread the tomato mixture out on the the baking sheet.

5.  Place tomatoes in the broiler and cook for about 10 - 15 minutes, stirring about 5 - 7 minutes into cooking.

6.  While the tomatoes cook, toast bread in toaster to desired doneness (or bake in a separate oven from tomatoes         

     on 350 degrees Fahrenheit for about 5 minutes per side).

7.  Once tomatoes are blackened and have begun to burst (about 10 - 15 minutes), remove from the oven.

7.  Once tomatoes are blackened and have begun to burst (about 10 - 15 minutes), remove from the oven.

8.  Assemble your toast by:       I.   Optional - Drizzle dry toast with about 1 tsp. extra virgin olive oil ( I didn't do this when I made it but it             could be good!)       II.  Spread slice of toast with about 2 tablespoons of the ricotta cheese       II. Top with about 1/4 cup balsamic roasted tomatoes.   9.  Serve on it's own or with a side of scrambled eggs. 10.  Enjoy!

8.  Assemble your toast by:

      I.   Optional - Drizzle dry toast with about 1 tsp. extra virgin olive oil ( I didn't do this when I made it but it

            could be good!)

      II.  Spread slice of toast with about 2 tablespoons of the ricotta cheese

      II. Top with about 1/4 cup balsamic roasted tomatoes.  

9.  Serve on it's own or with a side of scrambled eggs.

10.  Enjoy!


BONUS!  WHAT'S IN THIS???

Some of the nutrition bonuses from this dish include...

Tomatoes - Vitamin C | Vitamin A | Potassium | Beta-carotene | Lutein | Lycopene - did you know lycopene becomes more available in the body when the tomatoes are cooked??  AND lycopene is fat-soluble so best eaten with a source of healthy fat.  The olive oil paired with the tomatoes aids in its absorption!

Ricotta Cheese (part - skim) - Protein | Calcium

Flax & Chia Seed Bread  - Omega 3 fatty acids | Fiber | Protein

Olive Oil - Monounsaturated fats | Vitamin E

Fig & Cheddar Turkey Melt

I'm not a huge sandwich girl.  I don't typically pack one for lunch at work or come home on a Saturday and throw one together.  However, I know that sandwiches can be part of a quick and simple, fueling and nutritious meal when on the go and pressed for time, if thrown together correctly.

With that said, this weekend I decided to give the sandwich a try.  I decided to embrace it but embrace it with a twist.  I wanted to escape the every-day turkey on wheat with lettuce, tomato and mustard so I took a minute and thought about some of my favorite ingredients and determined what I already had in my pantry.  It had also just watched a show on the Food Network where the chefs discussed how the key to a great dish is simplicity and so I aimed to follow their guidance and keep the ingredients minimal but still memorable.  And what I came up with, I think, is a win.  It's SUPER simple but the flavors contrast and complement well, supporting those Food Network chef's theory on food simplicity.    The peppery arugula combined with the sharpness from the cheddar cheese are balanced with the touch of sweetness from the fig preserves, and all of this is held together by my favorite bread, the Flax & Chia Seed bread from Central Market, for a sandwich that is, to me, delicious & exciting with every bite. 

So here you go - my Fig & Cheddar Turkey Melt...

Happy Fueling!

Taylor

 

Fig & Cheddar Turkey  Melt

INGREDIENTS:

  • 2 slices whole grain bread (I used by favorite bread from Central Market - flax & chia)
  • 2 teaspoons fig preserves
  • 2 ounces deli turkey
  • 1 1/2 slices sharp cheddar cheese
  • 1/2 cup fresh arugula

 

 

 

 

DIRECTIONS:

1.  Toast both slices of bread in a toaster (or in a 350 degree oven, 5 minutes per side). 2.  Add the fig preserves to one side of one slice of the toasted bread. 3.  Add the sliced turkey to the other slice of toasted bread.

1.  Toast both slices of bread in a toaster (or in a 350 degree oven, 5 minutes per side).

2.  Add the fig preserves to one side of one slice of the toasted bread.

3.  Add the sliced turkey to the other slice of toasted bread.

4.  Place the slice of toasted bread with turkey onto a baking sheet. 5.  Top turkey with the cheese slices, making sure to cover the turkey with the cheese in an even layer.       (I lined the baking sheet with foil for easier clean-up)

4.  Place the slice of toasted bread with turkey onto a baking sheet.

5.  Top turkey with the cheese slices, making sure to cover the turkey with the cheese in an even layer.

      (I lined the baking sheet with foil for easier clean-up)

6.  Turn the oven from Bake to Broil (broil on High). 7.  Place the baking sheet in oven & broil for about 3 minutes until cheese is hot & melting over the turkey.

6.  Turn the oven from Bake to Broil (broil on High).

7.  Place the baking sheet in oven & broil for about 3 minutes until cheese is hot & melting over the turkey.

8.  Remove sandwich half from the oven. 9.  Place heated sandwich half on your serving plate & top with the fresh arugula. 10.  Top arugula with the second slice of bread spread with the fig preserves.

8.  Remove sandwich half from the oven.

9.  Place heated sandwich half on your serving plate & top with the fresh arugula.

10.  Top arugula with the second slice of bread spread with the fig preserves.

10.  Slice your sandwich, serve and enjoy!!

10.  Slice your sandwich, serve and enjoy!!

BONUS - WHAT'S IN THIS?!?!

Arugula - vitamin K, vitamin A

Turkey -  protein, nicain, vitamin B6, iron, phosphorus, sodium, zinc, selenium

Cheese -  protein, calcium, phosphorus, sodium, riboflavin, vitamin A, zinc, selenium

Dried Figs - potassium, fiber, vitamin K, magnesium, manganese

Bread  - flaxseed = fiber, thiamin, magnesium, phosphorus, copper, manganese, omega 3's                       ;             chia seeds = fiber, omega 3's, protein, calcium, phosphorus, zinc, manganese

DIY Roasted Red Bell Peppers

Credit to Cook's Illustrated

As a Christmas gift last year my brother and sister-in-law, who, I think, are some of the best and most creative gift - givers I know, got me a subscription to Cook's Illustrated.  I LOVE this particular gift.  If you are not familiar with this magazine it is excellent for those curious about food and cooking.  The magazine contains articles that focus on everything from different cooking utensils to methods of cooking various foods and it walks you through various cooking trials explaining what went poorly and what worked the best.  I think it's excellent for the curious chef and non - chef alike :).

Now, what caught my eye in this most recent issue was a small section on roasting bell peppers yourself (vs buying the jarred roasted red peppers), something I have tried a handful of times in the past and failed somewhat miserably the majority of the time.  I was super excited to give Cook's Illustrated's recommendation a try, especially because I was planning on making a recipe that called for these that coming week.  I followed their detailed and simple directions to a "T" and it worked beautifully!  The peppers came out hot with the skin bubbled and able to be peeled off easily.  They added a pop of color to my dish and their soft texture and sweet taste was the perfect complement to the more savory components of the meal.

Of course, you can use the jarred roasted red peppers (and I probably still will from time to time), but I love the idea of using fresh peppers that I've just selected from the  grocery store or Farmers Market.  And I love it even more when I know they will be so easy to roast on my own.  I have used roasted bell peppers in two recent recipes already this past week, both of which I have shared on my Instagram page (one recipe I incorporated big dices of the peppers & the other I blended with sautéed garlic and onions for a rich roasted red pepper pasta sauce).  This method really has proven to be simple and successful and I'm so jazzed about it that I want to share it with you today. I hope you will find these directions helpful and that they encourage you to start incorporating these colorful, sweet & fueling summer veggies in more of your upcoming summer meals.

So, here is Cook's Illustrated's instructions for roasting your own bell peppers.  Thanks you Cook's Illustrated for the cooking tips!

Happy Fueling!

Taylor

1.  Wash & dry your bell peppers.  I used 3 peppers (about 1.5 pounds). 2.  Line a rimmed baking sheet with aluminum foil and spray or lightly coat foil with vegetable oil.  3.  Slice off tops & bottoms of peppers, cutting 1/2 inch from tops and bottoms. 4.  Gently remove stems from tops and twist & pull out each core, using a knife to loosen at edges if necessary. 5.  Cut a slit down 1 side of each bell pepper. 6.  Turn each bell pepper skin side down and gently press so it opens to create long strips.  7.  Slide a knife along insides of bell peppers to remove remaining ribs and seeds.

1.  Wash & dry your bell peppers.  I used 3 peppers (about 1.5 pounds).

2.  Line a rimmed baking sheet with aluminum foil and spray or lightly coat foil with vegetable oil. 

3.  Slice off tops & bottoms of peppers, cutting 1/2 inch from tops and bottoms.

4.  Gently remove stems from tops and twist & pull out each core, using a knife to loosen at edges if necessary.

5.  Cut a slit down 1 side of each bell pepper.

6.  Turn each bell pepper skin side down and gently press so it opens to create long strips. 

7.  Slide a knife along insides of bell peppers to remove remaining ribs and seeds.

8.  Arrange pepper strips, tops, and bottoms skin side up on the prepared sheet and flatten all pieces with your hand. 9.  Adjust oven rack 3 to 4 inches from broiler element and heat broiler. 10.  Broil until skin is puffed and most of surface is well charred, 10 - 13 minutes, rotating sheet halfway through broiling.

8.  Arrange pepper strips, tops, and bottoms skin side up on the prepared sheet and flatten all pieces with your hand.

9.  Adjust oven rack 3 to 4 inches from broiler element and heat broiler.

10.  Broil until skin is puffed and most of surface is well charred, 10 - 13 minutes, rotating sheet halfway through broiling.

11.  Using tongs, pile bell peppers in center of foil. 12.  Gather foil over bell peppers and crimp to form pouch.  Let steam for about 10 minutes. 13.  Open foil packet and spread out bell peppers.  

11.  Using tongs, pile bell peppers in center of foil.

12.  Gather foil over bell peppers and crimp to form pouch.  Let steam for about 10 minutes.

13.  Open foil packet and spread out bell peppers.  

14.  When cool enough to handle, peel bell peppers and discard skins.

14.  When cool enough to handle, peel bell peppers and discard skins.

15.  Add to your favorite entree, side or salad or puree for a delicious sauce! 16.  These peppers can also be refrigerated for up to 3 days. 17.  Enjoy!

15.  Add to your favorite entree, side or salad or puree for a delicious sauce!

16.  These peppers can also be refrigerated for up to 3 days.

17.  Enjoy!

BONUS - WHAT'S IN THIS?!?!?

Bell Peppers pack a punch by providing a good source of: vitamin A, vitamin C, vitamin E, vitamin K, folate, riboflavin, niacin, vitamin B6, potassium and manganese