Sometimes running in a new place can give you motivation to keep moving. I ran today out in
the middle of nowhere Warners, NY and it was BEAUTIFUL. Don’t get me wrong – I love exploring new cities – the architecture, the people, it’s all exciting. There’s just something about rolling hills and farms that is so peaceful.
Listening to the Rich Roll podcast and admiring the scenery, I was running for just shy of an hour – good times!
The person being interviewed was discussing how he transformed his fitness through a plant-based diet. He really learned how to listen to his body while logging heavier miles. So, that’s what I focused on doing. Am I tired/wheezing away my breath? Yes. Okay, walk for 2 minutes. Am I feeling good? Run like you mean it. Am I almost done? Run like your life depended on it.
Afterwards I read and had a snack while waiting for Mrs. D to finish her riding lesson.
When we got home, I decided to use the leftover peppers we had in the fridge to make roasted peppers. This recipe is so simple and the peppers make for a great summer side dish. I tend to taste test the peppers while cutting them. Hey, you gotta make sure your recipes are edible and you don’t kill the people you’re feeding. Luckily, these peppers passed the “you will live” test. Unfortunately for the family, I didn’t share many 😉 Original recipe can be found in the Dom Deluise cookbook.
Italian Roasted Peppers (Serves many, shared with no one)
6-8 peppers, using a variety of colors (red, orange, yellow)
2 Tbs olive oil
1 Tbs lemon juice
3 Tbs capers, including some of the juice from the jar
2 garlic cloves, peeled and smashed with the side of a knife
Set the oven to broil. Line 2 baking dishes with aluminum foil. Place the peppers spread evenly on the baking dishes.
Put under the broiler. You have to monitor the peppers carefully so they don’t burn. When you start to see the pepper blackening, use a set of tongs to switch each pepper to a new side.
Once all sides are blackened, remove from oven. Roll up the foil to cover the peppers and let sit for 15 minutes.
While waiting, combine the rest of the ingredients in a deep dish for serving.
Unwrap the peppers and begin to remove the skin on each one. After sitting wrapped in the foil, they should be cooled and easy to peel. Slice open up the peppers over the dish, adding the pepper juices to the mixture. De-seed the peppers and cut into thin strips. Add the strips to the dish and wahlah! Welcome to roasted pepper heaven.