Today at Fred Meyer they had a sale on organic green peppers: $1.49 each. That’s right—not per pound but each.
There were three enormous and perfect-looking ones so we bought them all, it’s like a week’s worth of veggies for $4.50.
If you want to know more about Fred Meyer’s sales, you can follow them on Twitter (Yep, a twitter for the Hawthorne Fred Meyer – isn’t that silly?).
This veggie chili is one of the easiest and most versatile recipes we know, so we make it often. There are a few base ingredients that you’ll always want to include which we always keep on hand, and then you can add lots of other items to suit your taste.
This particular batch of chili was really made fantastic by the harvest of green peppers grown in my mom’s garden (thanks mom!).
I found this recipe just over a week ago after getting an anaheim pepper and some tomatoes from a co-worker’s garden, and since then we have already made it three times. We’ve brought it to two potlucks and everyone agrees, it’s amazing.
I made a few changes to the original recipe I was working from—I prefer to skip the blender and chop everything to keep the salsa chunky (unless I’m in a rush) and I added some fresh yellow cherry tomatoes for color and extra flavor. I’ve also tried it with green pepper and sweet peppers, both of which worked well. Read more…
In Portland, it seems there’s always a rush for breakfast – even at the mediocre spots. So if it’s after 10 and we want breakfast, we’ve been getting in the habit of making it ourselves.
Egg sandwiches are a delicious way to whip up a quick breakfast, and can usually be made with what you have on hand. Best of all, they really cut through a hangover ;).