Food and Recipes while under Coronavirus quarantine #8

[Seni]

Fennel is also good in French carrot soup.

The first time I ever had fennel was raw in a salad. Even though I love black licorice, I wasn't crazy about the raw fennel that has a licoricey flavor. We do like roasted fennel and include it in our fresh vegetable rotation. I think we will like fennel in Minestrone soup because the licoricey flavor won't be as intense as raw fennel.

Yes, I can imagine. My husband is not crazy about fennel or anise flavours. He absolutely hates licorice.

My Dutch mother used to send me licorice or "drop" every now and then. Love "zachte drop" (soft licorice) but stopped eating it when I got high blood pressure when pregnant with first baby, could find no other causes and looked it up. Never had the problem again. But it put me off.

However, fennel is highly recommended for lactating mothers.

 

[BetteDavisEyes]

Yes, I can imagine. My husband is not crazy about fennel or anise flavours. He absolutely hates licorice.

My Dutch mother used to send me licorice or "drop" every now and then. Love "zachte drop" (soft licorice) but stopped eating it when I got high blood pressure when pregnant with first baby, could find no other causes and looked it up. Never had the problem again. But it put me off.

However, fennel is highly recommended for lactating mothers.

True. Too much black licorice can raise blood pressure and acts as a stimulant. Historically, black licorice has been used as an expectorant and is helpful for coughs due to asthma, colds, or bronchitis. When I'm having a bout of cough-variant asthma, I prefer black licorice (in moderation) over cough medicine.

 

[Seni]

It was a rare moment that I found pomegranate in supermarket. Will go back and buy more.

Am continuing to cruise through Jerusalem by Ottolenghi

 

[155etta]

pepper eaters- I happily eat red and green peppers but I do not like the yellow ones. Do they really taste different or do I have problem? (many times they sell an assortment but I don't like the yellow ones) guess I should blindfold myself to do a taste test.

I like the orange ones myself.

 

[IceIce9]

pepper eaters- I happily eat red and green peppers but I do not like the yellow ones. Do they really taste different or do I have problem? (many times they sell an assortment but I don't like the yellow ones) guess I should blindfold myself to do a taste test.

I think the red bell peppers are the mildest. I like them in salads. When I make fajitas I use red, green, yellow, and orange. It makes a nice colorful presentation.

 

[iamshadow21]

I think the red bell peppers are the mildest. I like them in salads. When I make fajitas I use red, green, yellow, and orange. It makes a nice colorful presentation.

They're all exactly the same fruit, the different colours correspond to how ripe they are, with red being the ripest and green the least. So red will be the sweetest/least bitter.

 

[Curious Me]

I think the red bell peppers are the mildest. I like them in salads. When I make fajitas I use red, green, yellow, and orange. It makes a nice colorful presentation.

They're all exactly the same fruit, the different colours correspond to how ripe they are, with red being the ripest and green the least. So red will be the sweetest/least bitter.

When I was a kid I learned to enjoy, and still love them today, fried (in olive oil) green bell pepper sandwiches with a slice of very sharp white cheese. (Italian descent)

A few years ago I had a garden on my balcony and grew these sweet, long red Jimmy Nardello peppers. They had a special flavor to them, but not very fleshy which was a drawback I thought.

Jimmy Nardello Peppers - A Delicious Italian Heirloom

The Jimmy Nardello pepper is an Italian heirloom with a rich history. It is also sweet, delicious, & easy to grow! Learn more on Pepper Geek.

peppergeek.com

I remember reading that Red Bell Peppers have more Vitamin C than Green Bell Peppers. Oh, and the article below says more Vitamin A too.​

Green Bell Pepper vs Red Bell Pepper

When you browse the produce section of your local grocery store, you're likely to notice bell peppers in a kaleidoscope of colors, primarily green and red. These vibrant vegetables, which are technically fruits from a

thekitchencommunity.org

"Red bell peppers boast significantly more vitamin C and vitamin A than green peppers. The sweetness of red bell peppers is accompanied by more of these nutrients because they are allowed to ripen on the vine longer."

and also

Apart from green and red, bell peppers are also available in: Yellow bell peppers and orange peppers: These have a fruity and less bitter taste compared to green bell peppers.
Less common colors like white, purple, and even striped versions, all of which are variations of Capsicum annuum.
Each of these colors not only signifies a different taste but also features varied nutritional profiles in terms of antioxidants and vitamin content.​

 

[iamshadow21]

When I was a kid I learned to enjoy, and still love them today, fried (in olive oil) green bell pepper sandwiches with a slice of very sharp white cheese. (Italian descent)

A few years ago I had a garden on my balcony and grew these long red Jimmy Nardello peppers. They had a special flavor to them, but not very fleshy which was a drawback I thought.

Jimmy Nardello Peppers - A Delicious Italian Heirloom

The Jimmy Nardello pepper is an Italian heirloom with a rich history. It is also sweet, delicious, & easy to grow! Learn more on Pepper Geek.

peppergeek.com

I remember reading that Red Bell Peppers have more Vitamin C than Green Bell Peppers.

Green Bell Pepper vs Red Bell Pepper

When you browse the produce section of your local grocery store, you're likely to notice bell peppers in a kaleidoscope of colors, primarily green and red. These vibrant vegetables, which are technically fruits from a

thekitchencommunity.org

"Red bell peppers boast significantly more vitamin C and vitamin A than green peppers. The sweetness of red bell peppers is accompanied by more of these nutrients because they are allowed to ripen on the vine longer."

and also

Apart from green and red, bell peppers are also available in: Yellow bell peppers and orange peppers: These have a fruity and less bitter taste compared to green bell peppers.
Less common colors like white, purple, and even striped versions, all of which are variations of Capsicum annuum.
Each of these colors not only signifies a different taste but also features varied nutritional profiles in terms of antioxidants and vitamin content.​

It's only actually in recent years I've started cooking with them. I always disliked them, and I still don't like them raw, but I will eat them cooked in things like stir-fry and pasta dishes now.

I buy a little packet of mini ones, about the size of jalapenos, which is often a mix of red, yellow and orange. They keep really well in the fridge. I tend to put them in sweet and sour (since a FODMAP brand we use now has a sauce packet for that!), tomato based pasta sauces, and a savoury mince we do that has oyster sauce, cumin, coriander, and lots of other things in it (partner mixes up a new spice blend every time, so it's always a little different).

But yeah, still don't like it raw. It's branded in my memory, my first ever sleepover party, they'd ordered pizza, which I'd never had, and took a slice of supreme, and my first bite had a chunk of uncooked green capsicum. Even when I picked them out, the surrounding pizza tasted of it. Still don't like supreme pizza.

 

[IceIce9]

It's only actually in recent years I've started cooking with them. I always disliked them, and I still don't like them raw, but I will eat them cooked in things like stir-fry and pasta dishes now.

I buy a little packet of mini ones, about the size of jalapenos, which is often a mix of red, yellow and orange. They keep really well in the fridge. I tend to put them in sweet and sour (since a FODMAP brand we use now has a sauce packet for that!), tomato based pasta sauces, and a savoury mince we do that has oyster sauce, cumin, coriander, and lots of other things in it (partner mixes up a new spice blend every time, so it's always a little different).

But yeah, still don't like it raw. It's branded in my memory, my first ever sleepover party, they'd ordered pizza, which I'd never had, and took a slice of supreme, and my first bite had a chunk of uncooked green capsicum. Even when I picked them out, the surrounding pizza tasted of it. Still don't like supreme pizza.

I like the mini peppers too. When we camp or have cookouts I sauté the mini peppers along with fresh broccoli florets in a skillet with a little olive oil.

 

[BetteDavisEyes]

I think the red bell peppers are the mildest. I like them in salads. When I make fajitas I use red, green, yellow, and orange. It makes a nice colorful presentation.

I do the same for Italian sausage with onions and peppers.

 

[snooptroop88]

I do the same for Italian sausage with onions and peppers.

My son LOVES sausage and peppers. LOVES it. I mix em up, all colors.

Like serranos, lol.

 

[BetteDavisEyes]

We also like "shepherd" peppers that are great for grilling. They seem to have a short season and are only available for a few weeks. They are long and narrow, come in red, orange, and yellow and are very sweet. Nino's shoppers have told me that they like to stuff and deep fry them.