My love of spicy food goes back a long way, to when I was a child. My parents had friends, Ted and Freida Roland, who grew acres and acres of hot peppers on their farm in Muncie, Indiana. We drove out to visit them one summer, and I earned the nickname “Hot Pepper” after completing a careful comparison of all the various types laid out for me on the kitchen counter by Ted. Continue reading
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YOUR HEALTHY PLATE: Hot Peppers
A while ago I received a container of hot peppers of various interesting shapes and sizes. One day I selected a smooth, green jalapeno, chopped it into tiny bits, and added it to a stir fry. Another time, I sliced a thin, 4-inch, bright red pepper into 1/2 inch segments, marinated it in some olive oil for an hour or so, and then poured the oil over roasted eggplant sprinkled with curly parsley. That gave the sweet eggplant a pleasant bite. No further inspirations were forthcoming, and the rest of the hot peppers sat on the second shelf in the refrigerator, moving closer to the back with each passing day. Continue reading