Archive for January, 2013

mini peppers omelet

IMG_1036

From Wilson Produce

Mellow, juicy, sultry, crunchy—all words to describe these little sweet peppers that we love. Our unique red, yellow and orange sweet mini peppers are bursting with flavor and nutrition. They’re naturally fat free, high in vitamin C and a great source of fiber which makes them a great addition for salads, grilling, stuffed and of course just right out of the bag for snacking.

Using only the best sweet mini pepper seed on the market today, we grow these both in greenhouses and in the fields. Rich green leafed plants grow up to 6 feet tall.  Our peppers are grown throughout the year on our farms in Sinaloa, North and South Sonora, and Baja California. It takes Wilson Produce sweet mini pepper plant 75 days to grow from a seed to a flowering plant, and 50 days from flower to vine-ripened pepper. Each plant produces 150-250 peppers that are carefully handpicked when it is just ripe and then hand packed with special care to ensuring the right mix of colors for every package.

________________________________________________

IMG_1030

Not only are these mini peppers colorful, nutrititous and low in calories, they are crunchy, flavorful and can be used in hundreds of recipes. For the best looking salads cut these minis in strips and toss them right in. You can use the strips for dipping or cut wider strips to serve as a base for hors d’oeuvres.  Today I decided to use the mini peppers instead of regular peppers in a stir fry, which I then added to an omelet. The result was a sweeter and more colorful omelet.

IMG_1019

ingredients

olive oil

onions (chopped)

garlic (chopped)

mini peppers (cut in strips)

parsley, basil, oregano (chopped)

salt & pepper to taste

________________________________________________________________________________________________

toss onions and garlic in hot oil and cook until translucent

add peppers and cook until still crunchy

add seasonings

toss a few times and add to egg mixture

________________________________________________________________________________________________

IMG_1024

 ingredients for egg mixture

4 eggs

1/2 parmesan cheese

1/4 cup milk

2 slices of bread (cut in small pieces)

chopped parsley & basil

salt & pepper to taste

________________________________________________________________________________________________

IMG_1029

beat the eggs until  well blended 

add all other ingredients and mix well

add to stir fry

Cook on stove for a few minutes

finish cooking omelet in the oven until done

________________________________________________________________________________________________

 

Advertisements

Read Full Post »

roasted carrots

IMG_0899

To make this colorful side dish of roasted carrots, cut up a bunch of different colored carrots in the shape that you like. Mix them with olive oil, herbs and spices of your choice, salt and pepper to taste and roast until tender.

__________________________________________________________________________________________________________

A Rainbow of Carrots

Written by John Stolarczyk

We’re all used to seeing and eating the humble carrot – ORANGE and ordinary – but how many people know that carrots come in a rainbow of colors, and that, in fact, the orange root we all know and love is the new carrot color on the block?

History tells us that the original carrot emerged from Middle Asia around present day Afghanistan at least 5,000 years ago.  It spread slowly to the area of the Mediterranean and was probably white, yellow or purple.

These original carrots were not used as a food source by the ancients, but were used for medicinal purposes.  Were these ancient people wrong in thinking that carrots have health benefits?  Apparently not…

About 300 years ago, it was the Dutch growers who first selected and planted the carrot in patriotic Orange, the Dutch national color and Royal Family House color.  Thus, these orange carrots were seventeenth century “designer” carrots!

Growers took red and yellow carrots to create the orange root, just like using a paint box.  Before then, carrots were purple, red, white, green, yellow, or black.

Carrots are readily available in five main colors in the stores these days: orange, red, purple, white, and yellow.  Each color has a different health benefit.

It is the pigment in plants that give them their distinctive color and their health-giving and healing properties, so what is so special about the different colored carrots?

Orange
 carrots contain beta carotene, with some alpha-carotene, both of which are orange pigments.  The body converts the high content beta carotene into Vitamin A, essential to the immune system for general well-being and healthy eyes.  These carrots originate from Europe and the Middle East.

Yellow carrots contain xanthophylls, pigments similar to orange beta carotene, which help develop healthy eyes and aid in the fight against macular degeneration.  They may also be useful in preventing tumors associated with lung and other cancers.  These came from the Middle East.

Red carrots contain lycopene (another form of carotene), a pigment also found in tomatoes and watermelon; lycopene helps in the fight against heart disease and some cancers, including prostate cancer.  These were originally from India and China.

Purple carrots (usually orange inside) get their pigment from an entirely different class, the anthocyanins.  These pigments act as very powerful antioxidants, grabbing and holding onto harmful free radicals in the body.  Anthocyanins also help prevent heart disease by slowing blood clotting.  These originate from Turkey, and the Middle and Far East.

White carrots, by their very nature, lack pigment, but may contain other health-promoting substances called phytochemicals.  One would say these are the least healthy of carrots.  They originate from Afghanistan, Iran, and Pakistan.

Do not over indulge in the golden vegetable – your skin may turn yellow!  When this happens, it’s called Carotenemia.  Yes, you eat too many carrots, and what are the consequences?  Your skin, mostly the hands, will most probably turn yellowish-orange.

There are two possible reasons why your skin turns orange.  Either your body is unable to process all the carotene properly in the carrot you are consuming, or your liver is toxic.  Either way, the color shows up in your skin.  It’s not dangerous, but you should reduce your intake, anyway.

Carrots are very versatile and healthy vegetables and add color to any meal.  So next time you are out shopping, look out for carrots from both ends of the color spectrum.  Try a rainbow bunch to add color to your meal, and to give yourself a colorful boost of health-giving properties.

_________________________________________________________________________

Read Full Post »

bread omelet casserole

IMG_0975

 

 

IMG_0971

 

 

IMG_0972

Read Full Post »