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Saffron Red Pepper Salad_SAC_2

Sorry! Just wanted to start off with that to anyone reading this blog. I took a few months hiatus – it turns out moving cross-country was quite the feat. Seriously. Having lived in Ohio my entire life – moving across the country was hard – seriously hard – both physically and mentally….more mentally if I am being honest.

4 weeks in and I am feeling much better – I am feeling like I know what I am doing at work, like I have my bearings and know where to go and how to get to the grocery store. We are living near the city in a cute neighborhood — it has a lot of life – and traffic noise. Another thing I am trying to get used to. Oh, and little tid-bit of information about the oddities of Seattle — it’s rare for houses here to have air-conditioning! How weird is that! Yesterday was a record breaking temperature – it got up to 87 here. And guess what? That’s hot! So our home was hot as he** — but no A/C. Ah, just the little idiosyncrasies of Seattle!

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So onto the good stuff. Here are some pics of food we’ve eaten & some scenic pictures. I haven’t been good about taking pictures of my food here – but so far it’s been fun to explore. I was talking to a friend of mine from Columbus today – and she asked “how’s the food” and my response was “we have barely scratched the surface!”. The truth is — there are restaurants EVERYWHERE here. Like – everywhere. So the hard part is trying to know what’s good versus just ok. Some have been serious hits: like this pho. It is good. Like – really good. And some awesome sushi and a delicious mango salad with grilled tofu.

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Other than the food – the scenery here is pretty beautiful. Everything is just so…lush.

Seattle_May 2013 (7) And green. And vibrant.

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And now – finally onto a recipe. I am attempting to be more health-conscious as of lately — trying to be more aware of eating high nutrient dense foods versus foods without any nutritional value. So – what does that mean? Lot and lots of vegetables. Thank goodness I like veggies. This recipe is pretty fantastic – easy and healthy – a very good combination. I found this recipe on pinterest — the original is from Martha Stewart: http://www.marthastewart.com/341884/roasted-red-saffron-peppers  – I’ve modified the recipe to make it easier and eliminated the oil.

Saffron Red Pepper Salad_SACSaffron Red Pepper Salad_SAC_6What you’ll need: red peppers, an onion, garlic, saffron, kalamata olives, fresh mint leaves, apple cider vinegar, and pepper.

What to do: slice the peppers and onions into thin ¼” slices – length-wise. Slice the onion into half-moon size slices as well. Peel 6 garlic cloves and slice into thin slices. Arrange the pepper, onion, and garlic slices in a single layer on a baking sheet and bake for 20 minutes in a 400 degree oven.

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Note: I am using no oil in this recipe. If you want to add some extra oil to this recipe – feel free. It would add some extra richness to the dish.

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While the peppers and onions are cooking – julienne 20 mint leaves & prepare the kalamata olives. The olives from Trader Joe’s that I bought are relatively small – so I didn’t slice them in half. If they were large I would probably slice. In a large bowl, add 3 T. apple cider vinegar (I like a lot of vinegar – so if you want less, add less), 1 t. saffron and allow the saffron to dissolve into the vinegar. Mix together with the olives and mint leaves. Once the pepper, onion, garlic mixture has cooled to room temperature – add to the bowl and mix to coat with the saffron vinegar mixture.

This is a great side dish to make — it would be great with grilled meat on the side or if you’re keeping it veggie-conscious – then a black bean burger. Yum yum.

Saffron Red Pepper Salad_SAC_3

Saffron Red Pepper Salad
Click here for recipe

Ingredients:
4 red peppers
1 sweet onion
6 garlic cloves
1/4 t. saffron threads
1/2 t. pepper
1/2 cup kalamata olives
20 fresh mint leaves

Directions:

  1. Slice the peppers and onions into 1/4″ slices. Peel and slice the garlic cloves into thin slices. Preheat oven to 400 degrees and line large sheet pan with foil. Spread peppers, onions, and garlic slices onto sheet pan in one layer. Bake for 20 minutes – until soft and slightly charred in places.
  2. While peppers are cooking, mix 3 T. apple-cider vinegar with the saffron in a large bowl. Julianne (or mince) the mint leaves and add to the vinegar. Add the kalamata olives. If the olives are large, slice in half. Add the pepper and mix to incorporate all ingredients.
  3. Once vegetables have cooked – allow to cool for 10 minutes. Add pepper/onion/garlic mixture to the bowl and mix to incorporate. Enjoy!
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