How to cut a pepper

I guess I’m a little ridiculous cause I think there is an easy way and a hard way to dice up a pepper. So wash up and take of the sticker from the pepper

Here’s the easy way:

Remove the Sticker. Easy to forget so do it first.

Cut a pepper in half length ways:

Pepper on a cutting board cut in half length wise

Grab the middle(seeds) with your fingers and rip it out:

Put your fingers in behind the seeds and pull the seeds out.
Red pepper on cutting board with seeds ripped out.

Slice the top and bottom off:

1/2 of pepper sliced in half on a cutting board.  Top and bottom cut off.

It’s always easier to cut a pepper from the inside out so leave the outside down on a cutting board. Diced up the ends of the pepper:

Dicing the top and bottom of a pepper on a cutting board

Cut middle of the pepper into strips

Red pepper on cutting board, with the centre being but into strips.

Now move the pepper strips on their side so you can dice them up.

red pepper strips on their side.

Repeat with the other half…. the easiest way to dice peppers!

Dicing the top and bottom of a pepper on a cutting board

Greek Feta Vinaigrette

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5 from 1 vote

Greek Feta Vinaigrette

A tasty dressing that complements salad nicely and doubles as a marinade for meat.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Keyword: salad dressing
Servings: 8
Calories: 137kcal

Ingredients

  • 0.5 c Olive Oil
  • 0.25 c Red Wine Vinegar
  • 0.5 tbsp Dried Oregano
  • 0.5 tbsp Dijon Mustard
  • 1 tsp Garlic Infused Oil
  • 4 tbsp Crumbled Feta Cheese
  • 0.5 tsp Salt adjust to taste
  • 0.5 tsp Black Pepper adjust to taste

Instructions

  • Combine all ingredients in a jar and shake well. Last over a month in the fridge.

Nutrition

Sodium: 230mg | Calcium: 43mg | Vitamin A: 35IU | Potassium: 4mg | Cholesterol: 6mg | Calories: 137kcal | Saturated Fat: 2g | Fat: 14g | Protein: 1g | Iron: 0.3mg

[FODMAP] Ranch Dressing

This is a no brainer. Simple and great with vegetables.

Ranch dressing in a square bowl on a bamboo board
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4.72 from 7 votes

Ranch Dressing

If you can use fresh instead of dried, do it. Finally a dressing that won't kill you.
Prep Time5 minutes
Fridge Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: salad dressing
Servings: 16
Calories: 128kcal

Ingredients

  • 1/2 cup mayo Hellman’s is the best
  • 1/2 cup sour cream lactose free
  • 1 tsp Onion Infused Oil
  • 2 tbsp dried parsley
  • 3 tbsp fresh dill Dry dill will work in a pinch, but fresh is way better.
  • 1 tsp Garlic Infused Oil
  • 1 pinch salt a couple shakes
  • 1 pinch pepper a couple shakes

Instructions

  • Whisk it until smooth / blend it in a magic bullet
  • Chill in fridge for 30 mins

Notes

Garlic Infused Oil

Nutrition

Serving: 4tbsp | Sodium: 103mg | Calcium: 18mg | Vitamin C: 1mg | Vitamin A: 102IU | Sugar: 1g | Potassium: 23mg | Cholesterol: 13mg | Calories: 128kcal | Saturated Fat: 3g | Fat: 14g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg

Caesar salad dressing

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5 from 3 votes

Caesar Salad Dressing

I love this on Kale instead of Romain!
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Keyword: salad dressing
Servings: 8 people
Calories: 42kcal

Ingredients

  • 1 tablespoon garlic oil
  • 1/2 teaspoon anchovy paste This is THE secret ingredient! It is found near the fresh fish in the supermarket.
  • 2 tablespoons freshly squeezed lemon juice ~ a little less than one lemon
  • 1 teaspoon Dijon mustard I like the brand Maille
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise best quality such as Hellmann’s Real
  • 1/2 cup freshly grated parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Add all ingredients to a blender or magic bullet.
  • Blend
  • Serve

Notes

Great pizza dipping sauce

Nutrition

Sodium: 201mg | Calcium: 76mg | Vitamin C: 1mg | Vitamin A: 50IU | Sugar: 1g | Fiber: 1g | Potassium: 15mg | Cholesterol: 5mg | Calories: 42kcal | Saturated Fat: 1g | Fat: 3g | Protein: 2g | Carbohydrates: 1g | Iron: 1mg

Lemon Basil Parmesan Vinaigrette

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5 from 3 votes

Lemon Basil Parmesan Vinaigrette

A tasty vinaigrette. Use for salad dressing, or to flavour meat. It tastes great on chicken and fish.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: American
Keyword: salad dressing
Servings: 9 servings
Calories: 123kcal

Ingredients

  • 1 tbsp Dried Basil
  • 4 tbsp Parmesan Cheese
  • 1.5 tbsp Dijon Mustard
  • 4 tbsp Lemon Juice About the juice of 1 lemon
  • 1/2 cup Olive Oil
  • 1 tsp Garlic Infused Oil
  • 0.5 tsp Salt Adjust to taste
  • 0.5 tsp Black Pepper Adjust to taste

Instructions

  • Combine all ingredients in a jar and shake well.  Lasts over 1 month in the fridge.

Nutrition

Serving: 2tbsp | Sodium: 194mg | Calcium: 33mg | Vitamin C: 2.6mg | Vitamin A: 15IU | Sugar: 1g | Fiber: 1g | Potassium: 13mg | Cholesterol: 2mg | Calories: 123kcal | Saturated Fat: 2g | Fat: 13g | Protein: 1g | Carbohydrates: 1g | Iron: 0.3mg

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