As we get closer to that special day when millions of New Years resolutions are made and broken within days, my quest for yummy, healthy New Years Eve appys continues.
Will they all be healthy?
Will they be fat free?
I was recently in the Safeway in Moose Jaw looking at a series of cookbooks put out by a lady that will remain anonymous. I actually really like her (which is why I won’t give out her name), but the constant use of low fat this and non fat that, drive me bonkers! All of the cookbooks are like that and all of the recipes are too. It’s not to say that the recipes aren’t good, but continuing to perpetuate the falsehood that if we eat low fat we’ll be healthier is nonsense. There’s my little rant.
Ok, where was I?
Right, New Years and Resolutions. I don’t make resolutions and I’ll tell you why. If I decide to make a change for better health, relationships or career, I don’t wait until New Years to make the changes I would need to make to accomplish my goal. That just sounds silly to me. Start now. “I start my diet tomorrow” makes no sense to me. Start making better choices right now, on this very dinner plate. I can say this because I’m not an all or nothing kind of girl either. That makes a difference. Because I believe in moderation when it comes to diet, there’s always room for a sweet, a drink or something fried. I just will choose to only have a small piece, or a bite or taste. This way I get closer to my goal everyday yet I never feel deprived.
As for relationships, or career, small steps can always be started immediately. If you start in your heart (finding compassion for that person, whether it be your friend, coworker or boss) the mind will follow by behaving differently to make it more harmonious.
So I challenge you to start your resolutions today and everyday throughout the year. You’ll be surprised how much further you’ll go with constant, relentless focus on your goal.
Note: To speed things up, prepare the peppers the day before, storing them in the fridge over night. Allow them to come to room temperature before starting the dish. With the peppers already chopped and ready to go this little tapas can make an appearance in 5 minutes, leaving you with more time with your friends.
Tapas Style Roasted Peppers and Almonds
- 3 mixed peppers
- 2 tbsp olive oil
- 2 garlic cloves, peeled and thinly sliced
- 1/3 cup raw almonds, roughly chopped
- 1 Tbsp raw honey
- 1 Tbsp red wine vinegar
- 1/4 cup chopped fresh parsley
- salt and pepper to taste
Turn the oven on to broil. Place the peppers on a cookie sheet and broil until the skin becomes charred, about 8- 10 minutes per side. Remove the peppers from the oven using tongs. Place the peppers in a bowl and cover with plastic wrap or a tea towel. Allow the peppers to sweat for about 15 minutes.
This will allow the peppers to cool enough to handle and the sweating process will help the skin come off easier. Peel the skins off the peppers removing the stem, seeds and membrane first. Slice the flesh into bite sized pieces.
In a large frying pan over low heat, add 2 Tbsp olive oil. Add the thinly sliced garlic clove and almonds. Cook until the garlic is a light golden color. Remove the pan from the heat. Add the honey, vinegar and chopped peppers to the pan. Mix until peppers are well coated. Add the parsley to the peppers and serve. This dish may be served warm or cold.
New Years Round Up
Are you having friends over on New Years Eve? Do you have some good ideas about what you’ll be serving? I want to invite you all to share your appetizer and New Years Eve real food ideas. I’ll be putting together a series of posts over the next week for a tapas style party. If you’re interested in sharing some of your previous or upcoming posts for feeding a group of people on New Years Eve, then please insert the link in the comment section or email me at beyondthepeel at gmail dot com. I’ll include the link and a photo on Dec 30th for anyone looking for last minute ideas. Remember, if you’re sharing recipes, they have to be real food recipes please.