Roasting Red Peppers

by Ellie Weightman

Red peppers, rinsed
   
Preheat broiler on low, position rack in upper position.

Using tongs, place the pepper on the oven rack under the flame.  The flame will cause the pepper to turn black.  Rotate the pepper so each side of the pepper turns black.  Repeat until whole pepper has been roasted.  Place pepper in a sheet of foil, closing the foil tight.  The pepper will continue to cook in the foil.  After 15 minutes, open the foil and let it cool.   Once cool cut around the stem and remove it.  Slice the pepper in half lengthwise and remove the seeds.  With a knife, gently scrape off the skin.  Slice the pepper into strips as thick as desired.

My favorite Green Beans

Adapted from allrecipes.com but changed a few things.

Ingredients

• 1 pound green beans
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham or bacon (can leave this out)
• 1/4 cup butter or margarine
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender. 

Ellie's Breakfast Home Fries

Created by Ellie Weightman

4 red potatoes, peeled and sliced (found that the red ones worked best)
1/2 cup chopped onions
1/2 tsp Kosher salt
Pepper
Table salt
1/4 - 1/2 stick butter or margarine

Place potatoes in a microwave-safe bowl and fill bowl with water covering potatoes.  Add the kosher salt.  Microwave on high for 10 minutes (adjust to number of potatoes you are making).  When complete, drain and rinse the potatoes.

Preheat a skillet (cast iron best) and melt butter.  Add rinsed and drained potatoes and the onions.  Salt (table) and pepper to your preference.

Cover skillet and cook potatoes on medium heat until they feel softer to touch.  Once they are softer, remove lid and increase heat to med-high and turn potatoes every few minutes so they brown evenly.