Chinese Recipes | Cooking Tips | Good Eats

These mini peppers are so cute I couldn’t resist buying them.

I wanted to try out Keropok Man’s salad mix of green apple, fuji apple, red bell peppers, yellow bell peppers, green bell peppers, celery, carrot, green seedless grapes, cherry tomatoes, sun-dried tomatoes, lime, extra virgin olive oil and english parsley.

But wait! He was serving a party of 30 and me? Only a party of 2. So I toned down his version a great deal and only used the red, orange and yellow mini peppers (as shown in picture above), cherry tomatoes, lime juice, extra virgin olive oil and chopped fresh parsley.

This is the first time I used extra virgin olive oil and lime juice to make a vinaigrette sauce. It’s so healthy isn’t it? No high fructose corn syrup or any other dressing with evil ingredients camouflaged in innocent labels like “fat free dressing”.

These mini peppers from Mexico are sweet and crunchy! They balanced the heaviness of my grilled sirloin steak with a fresh light taste.

I also use them in my omelettes. Just cut the mini peppers into small slices, and with some sliced cherry tomatoes and bacon (or luncheon meat), add them into the omelette.

What I like about mini peppers is their size. Because they are so small, I can just pick out 1-2 pieces required for the dish (like the omelette) instead of cutting up a whole bell pepper and not being able to finish it.

In the perfect world, I will be eating different types of gourmet food for each meal. But dang! I live in a real world where leftovers are inevitable. I had extra shrimps from the night before, so in a good way, yippee! today I have one less pan to wash.

I put together a shrimp salad with what I have in the refrigerator. (more…)