Roasting Peppers...

Roasted peppers are a delicious addition to many recipes. I like to add them to sandwiches, pizza, pasta, salads, omelets....pretty much anything. Many people think that roasting peppers is a time-consuming process & choose to purchase them from the grocery store. I highly recommend trying to make them on your own! You will never buy jarred roasted peppers again....

What you need:

At least 4 large fresh peppers of your choosing (I like red the best.)

1. Preheat the oven to 375 degrees.
2. Wash the peppers & leave stems on. Place on a plate or baking sheet. (Some juice leaks out of the peppers, so it is ideal to bake them on something that has sides.)
3. Bake for 20 minutes. Rotate peppers so they are not lying on the same side. Bake for 20 more minutes. Rotate again. Bake for 20 more minutes & remove from oven.
4. Peppers should be nice & blistered. LET THEM COOL for 20 - 30 minutes. The liquid inside of the peppers is VERY HOT.


5. Peel them. The skin should practically fall off. It is slippery, so be careful!
6. Slice & let seeds/excess liquid out. Store in an air-tight container for convenience! :o)


I would also like to share a recipe for one of my FAVORITE sandwiches. (I stole the idea from Red Hen Bread, which was located just down the block from me in Chicago.) The tartness of the apple & the sweetness of goat cheese with the roasted red pepper is very refreshing. Perfect spring/summer sandwich!

The New Veggie Sandwich



2 slices of your favorite artisan bread or a small baguette
1 Granny Smith apple
roasted red pepper slices
goat cheese spread (I actually used Jarlsberg slices in the photo above! It was not as wonderful as the goat cheese, but still very good.)

1. Slice part of the apple into very thin discs. You will need 2 layers of this, so cut enough to fit on your bread! (The rest can be sliced into wedges for easier consumption.)
2. Spread a generous layer of goat cheese onto the bottom of the sandwich.
3. Layer the apple on top of the cheese, the red pepper on top of the apple.
4. Serve immediately!


I like to eat the rest of the apple wedges with some peanut butter & sunflower seeds. :o)

Enjoy!
♡ Miss Munchie

Breakfast: Pretzel Bread "French" Toast

French toast with a pretzel bread twist.

YUM.

I haven't eaten French toast in years until about two months ago. Now I have it about once every two weeks! The soft warm bread mixed with the butter, maple syrup & a touch of delicious sea salt is AMAAAZING.

Start with this:


1 The Original Small Loaf
2 eggs
splash of milk (or soy milk)
Cinnamon
Sugar
Maple Syrup
Butter (optional)
Powdered sugar (optional)

Serves 2

1. Slice bread into thin slices (about 1/4"). Set to the side.



2. Crack eggs into a small bowl & whisk. Add a splash of milk & mix. Pour onto a small plate.
3. Spray PAM onto a large skillet. Turn stove burner to a medium-low heat & allow it to get warm.
4. Begin dipping bread slices into the egg, making sure both sides are coated with the thin mixture. Place onto the warm skillet.
5. Sprinkle each slice with cinnamon & sugar.
6. Slightly brown both sides.



7. Top with butter & maple syrup.
8. Eat immediately!


Damn, now I'm hungry for breakfast...... ;o)
♡ Miss Munchie