BELOVED'S ROSES

WHAT'S FOR LUNCH?

WHAT WILL YOU RATHER HAVE?

I am joining NC SUE's Wordless Wednesday .

Thank you and God bless you.

Imelda

BRUSSELS SPROUTS WITH BACON

Brussels Sprouts  are one of my favorite vegetables.  The first time I laid my eyes on these miniature cabbages, I thought they were the cutest thing I ever saw.  Unfortunately, the flavor failed me.  I guess, I was then expecting something sweet (duh!) from such a delicate thing, instead of the bitter tang that greeted my tongue.  I have since changed my opinion about Brussels Sprouts though.  Now, they are a semi-staple in our home.

I usually boil then butter the Brussels Sprouts.  I do not have much time for more elaborate preparations.    Recently, I became a little more adventurous and, following some online recipes, tried broiling them.  They  turned out delicious.  Tonight, I stepped further  away from the usual - I cooked the vegetables with bacon and walnuts.  I  got the recipe from a bloggy friend's page  and it can be found here.

Here are some photos, showing different cooking,  to convince you how yummy this is. :-)

Thank you and God bless you. :-)

Imelda

WORDLESS WEDNESDAY - Sunset at the Pond

More photos in this collection can be found here.   

I am linking with SINCERELY PAULA, and NC SUE. 

FOR THOSE EMERGENCIES - WORDLESS WEDNESDAY

They can increase your chances of becoming Nobel Prize winners too! ;-) 

Happy Wednesday to all. 

Linking with NC Sue's Wordless Wednesday. 

CUBANELLE PEPPERS IN GARLIC AND OLIVE OIL

In spring, we bought some pepper plants named Peto Wonder.  The fruits were supposed to look like this. However, when harvest time came, the fruit was nowhere near what Peto Wonder should have been.  We got instead these peppers: 

There was another kind of pepper - long, thin and green - that came out of the plants.  I ended up giving them away to the neighbors because I did not know what to do with them.  Anyway, I did not know what to do with these yellow green peppers either.   But I did not want them to go to waste, at least, not until I have tried it.

A web search revealed its name and ways of preparing it.  Frying it in olive oil and garlic seemed easy and tasty enough that I tried it.

For this recipe, I needed:

3 pieces of Cubanelle peppers
3 tbsps. of olive oil
3 cloves of garlic - You can add more or less garlic!  :-) I lean towards the 'more' side.  I don't think one can go wrong with having more garlic here.

 I cut up about 3 pieces of Cubanelle Peppers - I cut the pepper in half to make shorter pieces and then fried them in 3 tablespoons of preheated  olive oil.

I let it brown and soften a bit before I added the garlic.   I read some recipes where the garlic was browned first and then removed from the heat to prevent burning the garlic.  However, since I am a little lazy and do not want to do the extra work, I just added the garlic midway through cooking.  

The garlic browns nicely while the peppers finish cooking.   When the peppers are soft and golden brown in parts, they are done.   The who;e process takes about 30 minutes.

These peppers are mildly hot and as such are  a good side for meat dishes like meatloaf, barbecue, and roasts, among others. 

Why don't you try these peppers one of these days.    I have made this recipe several times since my first try.  I even bought Cubanelles from the grocery  just to have them again. 

Have a blessed day. :-)