Thursday I started my day with one of my least favourite jobs but one which I am delighted with when I finish - peeling garlic. I recently wrote about this on The Really Real Housewives of America and I mentioned that once I could buy already peeled garlic but lately I have had to do my own.
It is a very messy job and I use a small knife to help. You have to be careful not to cut the cloves although it doesn't always work. If you do, you risk becoming sticky with garlic juice which makes the job more difficult.
This is the result of peeling three bulbs of garlic. This lasts quite a long time in the fridge.
I then stuff a piece of paper towel into the top and screw on the lid of the Mason Jar then into the fridge. It is amazing how long garlic will last this way. I used to buy big jars from Sam's years ago and they lasted me for ever.
Well, of course we bowled on Thursday afternoon and as the place was very full of league players, we had no problems with badly behaved children. Sadly, yesterday I was bowling up a storm and today you would have thought I was a newbie. Oh well, them's the breaks.
I have never been a big fan of canned tuna, there is a recipe Matt invented which I enjoy and this looks like another
Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy
24 whole jarred mild or sweet cherry peppers, from 2 16-ounce jars
1 6-ounce can chunk light tuna packed in water, drained well
1 Tbs lemon juice
1 Tbs extra-virgin olive oil
1 Tbs capers, rinsed and finely chopped
2 anchovy fillets, finely chopped, optional
1/4 cup balsamic vinegar
freshly ground pepper, to taste
1. Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
2. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
3. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
4. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.
Yield: 2 dozen stuffed peppers
Source: WebMD Recipe from EatingWell.com
Have a great day
Well, of course we bowled on Thursday afternoon and as the place was very full of league players, we had no problems with badly behaved children. Sadly, yesterday I was bowling up a storm and today you would have thought I was a newbie. Oh well, them's the breaks.
I have never been a big fan of canned tuna, there is a recipe Matt invented which I enjoy and this looks like another
Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy
24 whole jarred mild or sweet cherry peppers, from 2 16-ounce jars
1 6-ounce can chunk light tuna packed in water, drained well
1 Tbs lemon juice
1 Tbs extra-virgin olive oil
1 Tbs capers, rinsed and finely chopped
2 anchovy fillets, finely chopped, optional
1/4 cup balsamic vinegar
freshly ground pepper, to taste
1. Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
2. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
3. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
4. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.
Yield: 2 dozen stuffed peppers
Source: WebMD Recipe from EatingWell.com
Have a great day
Hi Jo - your garlic idea was a good one ... then the tuna - I use it for standbyes - probably not a good word! But on occasions it gets added to my salad, or some pasta ... these stuffed peppers sound good - cheers Hilary
ReplyDeleteYes it really works Hilary. I don't eat much canned tuna, but this sounds as though it would work for me.
DeleteI've never thought of storing peeled garlic. I use it so much that It's rare day I don't peel some so I'll be trying it.
ReplyDeleteBetter if you can buy it peeled Helen, but it does store forever.
DeleteI never thought of peeling garlic ahead of time. I agree...it can be a pain in the butt. Glad no children around when you bowl
ReplyDeleteYes it does cut out a step when you are cooking Birgit. Me too. I could have murdered that family the other day.
DeleteI really like your tip about peeling garlic ahead of time, but I still haven't tried it yet. Right now, I have several heads of garlic hanging in the kitchen, so I should give the peeling a whirl.
ReplyDeleteI know what you mean about bowling. The best game I ever rolled was a 261, and it was as thought I could do no wrong. Strike! Strike! Strike! It was awesome. (Got a split in the 10th frame, though.) After that, I only needed something like a 120 to get a 600 series, and I didn't make it! Nothing like being consistent... :)
I find it so much easier Susan. Not my favourite job, but I don't have to peel again for ages.
Delete261 in 10 pin is pretty good. I once got a 600 triple but I was bowling for charity when it wouldn't have mattered if I hadn't hit a single pin.
Very good idea about the garlic. I just use garlic granules from a jar but fresh would be much nicer.
ReplyDeleteGarlic granules Pinky. Horrors.
DeleteWhenever I've peeled garlic, I use the flat side of a knife on the clove and press down and that cracks the 'wrapping' enough to make it peel easily.
ReplyDeleteYes but it can also crack the garlic and then it won't store for very long JoJo
DeleteSorry about them's breaks and about the brat kids.
ReplyDeleteNeat on the tuna in the pepper.
Nothing worse than brats Ivy.
DeleteSounds good doesn't it?