[waves]

Ingredients:

• bell peppers[i], 1-4 any color you like or multicolor
• optional - olive oil
• optional - garlic, minced raw

Instructions:

1. Cut the bell peppers into triangular strips, about 1" at the widest point.
2. Soak the strips in a bowl of water with 1 tsp salt dissolved in it - this makes them more digestible. (optional)
3. Drain and place the peppers in a non-stick pan, cover, and set heat to the lowest setting possible.
4. Heat covered until they start to peel - about 1 hour - stirring from time to time, and replacing the moisture with a drizzle of water. It is ok if the skin browns a little. Once you know the heat settings well enough, aim to leave them undisturbed for at least 10-15 mins at a time. If you open the pan too often, they will not cook evenly because the steam won't build up. If you leave them too long, they can stick.
5. Peel them, if you wish, as you transfer them into a bowl or jar

Serve warm or cool, plain or with garlic and/or olive oil.

Leftovers can be kept for use on sandwiches or up to 5 days, if coated with olive oil and packed into a jar, with a 2mm layer of olive oil on top.

if you choose not to add the oil, or if you want to add minced garlic to the oil, you should not store them for longer than 3 days. the reason for this is that peppers without oil can mould more quickly, while garlic, even with oil, can develop botulinum.

[OhKay]

My Chili

1 lb. ground pork, turkey, or beef
1 medium bell pepper
1 medium onion (I use red)
1 poblano pepper (de-seeded)
2 garlic cloves (minced)
1 can dark red kidney beans (drained)
1 large can of crushed tomatoes
1 small can plain tomato paste
2 Tbsp. dark brown sugar
1 Tbsp. olive oil

Seasonings: Salt and pepper to taste, 1 tsp. ground cumin, 1 tbsp. chili powder, 1 tsp. crushed red pepper flakes, 1 tsp. oregano

In a large pot, over medium heat, sautee diced veggies in olive oil until soft. Add ground meat (season with salt and pepper) until browned, then add garlic. You can drain off the fat at this point, but I don't.

Remove pot from heat, lower burner temp to low, and add crushed tomatoes, tomato paste, beans, seasonings, and brown sugar. Stir to combine, cover, and return to burner.

Stir occasionally, and taste for desirable seasoning. Let simmer as long as you'd like- at least an hour. Remove the pot from the burner and let set for at least 15 minutes prior to serving.

[Mari]

1. Barberry Chicken and Saffron Rice
2. Cucumber-cilantro-garlic-yogurt

My hubby cooked a simplified version of this last night.
He also made dish with yogurt, cilantro, garlic, and cucumber.



Zereshk Polow (Iranian Chicken and Rice with Barberries) Recipe


* 2 cups basmati rice
* 8 boneless, skinless chicken thighs
* 2 onions, thinly sliced
* 6 tablespoons butter
* 1 teaspoon turmeric
* 1/2 teaspoon saffron
* Milk for soaking the saffron
* 1/2 cup plain yogurt
* 1 egg
* 2 ounces barberries
* 1 tablespoon sugar

Hubby likes to put sliced potatoes at the bottom of the rice pot.


Cucumber-cilantro-garlic-yogurt


(This is not an exact picture.)

[bizi]

sound and look very good!
how did your parents like it?
bizi

[Mari]

Dear Bizi,
Yes. They like his cooking.
Hubby also keeps around goodies to have with tea and coffee too.

Today I took my father to a New York Jewish style lunch place.
Last year we went to an Kosher Israeli lunch place. He likes food he can't get in his small town in Texas.

M.

[waves]

Hi Mari,

what are barberries like?

i found the botanical name (berberis) of the genus, but there are hundreds of species: http://en.wikipedia.org/wiki/Berberis

from that, i was able to find the translation, and a reference to making tea with berberis vulgaris fruit, but not sure if that is the kind used in cooking also?

in any case, as it is not something i can find readily (surprise surprise ), i'm wondering if i could try this dish with a similar-tasting berry.

berries we can get (seasonally) here are :
- blueberries
- black currants
- red currants
- blackberries
- raspberries

would one of these be suitable? i am thinking the red currants might be, but i've no idea really...

~ waves ~

[bizi]

I think I read something about a tart/sourness to them...could use cranberries?

[waves]

'fraid no cranberries.

Originally Posted by waves

berries we can get (seasonally) here are :
- blueberries
- black currants
- red currants
- blackberries
- raspberries

would one of these be suitable?

[Mari]

Originally Posted by waves

Hi Mari,

what are barberries like?

i found the botanical name (berberis) of the genus, but there are hundreds of species: http://en.wikipedia.org/wiki/Berberis

Hubby buys his from an Iranian import store, so these are likely the berries mentioned in the Wikipedia article:

http://en.wikipedia.org/wiki/Berberis_vulgaris

They are edible but very sour, and rich in Vitamin C.

The matter was not settled scientifically until 1865. Because of the impact of this disease on wheat crops, cultivation of European barberry is prohibited in many areas.

. . . Interesting that this barberry might be hard to find in some places.

I found a discussion of Thoreau picking and eating barberries.
http://www.theoldfoodie.com/2006/09/...e-will-go.html

Historic cookbooks show that the “poor man’s redcurrant” was a common ingredient in many meat and fish dishes where a piquant note or a colourful garnish were required – the kid pye or boiled sturgeon on your dinner table for example, as well as in sugary confections. Thoreau does not tell us how the barberries were to be prepared for his winter table, but his notes suggest they would be preserved in some way.

Is the red currant a bit sour?
I hope that this helps.

M.