See that beautiful baby in the photo?  She’s sweet and precious and someone I fight to protect every moment of my day.  I started doing the October Unprocessed because I was already on a weight loss challenge and I figured it would be good for me.  As the weeks have passed, I’m realizing it was the jump start we needed to get ourselves back on track to healthy eating.  And the motivation I needed to start trying a little harder to make sure those whole foods come back and stay back.
I love that when I open my refrigerator, it’s full of glass jars with things I made myself.  Ghee, salad dressing, jams and now roasted red peppers!  I’ve been meaning to do this for a while, but just never got around to it.  However when I was stocking up on pie pumpkins, I found a good deal on local red peppers.  I bought a few with the intention of roasting them and then making my own hummus again.  It took me a few weeks (I know, you’d think I was busy or something…), but once I did it, I was thrilled with the results!  

I don’t have a gas stove so my options are either to roast them on the grill or in the oven.  The weather has been less than pleasant so I opted to do them in my oven.  It took a while since I was timid with the heat, but the result was wonderful!  I set the temperature at 425 and then cut up the peppers.  The peppers that blistered the most were the ones that were the flattest, so I know for next time that you have to cut them with purpose so that they will set on the baking sheet skin up without wobbling.  I lined the baking sheet with tin foil and filled it with peppers.  Into the oven they went and I turned on the light so I could watch them while I worked in the kitchen.  In about 25 minutes, I could see the skins blistering up and forming a bubble.  I took them out of the oven at half an hour and then quickly wrapped them up in the foil so they could steam.  Once the peppers were cool enough to handle, but still warm, I peeled the skin off with my fingers.  I used a few to make hummus and the rest, I put in a jar with some minced garlic and equal parts olive oil and water.  I’m very excited to use my peppers in future recipes and I’m so excited that I made them myself for a fraction of the usual cost!

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