Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch! SIX group classes a week!

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    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

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Archive for the ‘Food’ Category

Cooking Corn On The Cob

Posted by terrepruitt on September 19, 2018

Not too long ago I posted a question on Facebook. I asked how people cooked corn on the cob. I shuck mine then roll them in aluminum foil and cook them in the oven.

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two cobs of corn
aluminum foil
butter

Preheat the oven to 450° F. Peel the husk off of each corn cob, also, try to remove all of the silk. Then wash the corn. Place the corn in a piece of aluminum foil with some butter. Roll the cob up in the foil. Put the corn in the middle of the rack with the rack set to the middle of the oven. Cook for about 60 minutes.

Take the corn out of the oven and let cool at least 20 minutes. Butter and salt, then serve.

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I know this is a long time to cook, but we like it. It just take planning. I have to remember to put it on at least an hour before we want to eat it. It has worked out good the last two times that I cooked it, I cooked it an hour and a half before we wanted to eat so it was able to cook and cool before we ate.

I planned on posting about it, so I took pictures of the prep, but by the time it was cooked I had forgotten and didn’t take any more pictures. But I am sure you know what cooked corn on the cob looks like.

How do you cook your corn on the cob?

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Watermelon

Posted by terrepruitt on September 17, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise ClassesIn this past organic produce delivery there was a little watermelon. They call them personal watermelons. They are so cute. I decided to slice it open, cut it up, and put it in the fridge. Wow. It is a very good melon. Since watermelons have so much water in them I don’t think of them as having much nutritional value, but a quick internet search shows that they aren’t just water.

Red and pink fruits and veggies contain lycopene which is an antioxidant. Studies suggest it can help reduce the risks of getting asthma and cancer. Antioxidants help fight the formation of free radicals known to cause cancer. Watermelon may help protect against heart disease, while a study showed a supplement of watermelon extract helped with high blood pressure. Lycopene is also thought to help act as a sunscreen. With watermelon being over 90% water, it can help keep things moving in the digestive system.

Vitamin A contained in watermelon can help your skin and eyes. While Choline, an essential nutrient that is naturally present in some foods, helps with metabolism, among other things, and may help with chronic inflammation. And beta-cryptoxanthin may help protect against inflammation.

According to the International Journal of Nutrition and Food Sciences watermelon is high in protein, magnesium, and vitamin B.

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Serving size: 2 cups diced (10 oz / 280 g)
Calories: 80 (Calories from Fat 0)

Total Fat: 0g

Total Carbohydrate: 21g
Dietary Fiber: 1g
Sugars: 20g

Cholesterol: 0mg
Sodium: 0mg
Potassium: 270mg
Protein: 1g

Vitamin A: 30%
Vitamin C: 25%
Calcium: 2%
Iron: 4%

Percent Daily Values (%DV) are based on a 2,000 calorie diet

I have a post where I suggest adding watermelon to you salad greens, specifically, arugula

Information also says that while watermelon might seem high in carbohydrates, is has a glycemic index (GI) value of 80 and its glycemic load is a 5.  So it is not a bad sweet.

I know two people who don’t like watermelon and I find that very odd.  I pretty much think EVERYONE likes watermelon.  These benefits seem to make it a good snack.

What do you think?  Do you like watermelon?  Do you cook with it?  How do you eat it?

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Zucchini, Chicken, Tomatoes, And Browned Garlic Pasta

Posted by terrepruitt on August 29, 2018

The other day I made dinner from leftovers so I really had no intention of posting about it. But I can’t stop thinking about it because it was so good. I throw a lot of dinners together and I can say I like them, but sometimes some are just way better than others. I am not a fancy eater so I am not a fancy cook. I use the same basic ingredients and spices over and over. (Yes, I think of Marge Simpson!) Sometimes I get adventurous and use a different spice, but when I am just trying to throw dinner together in a hurry and use what is in the fridge, I use the same old things. Sometimes my leftovers have an amazing second life and that is what happened the other day. I used some leftover chicken and broccoli rabe to make a pasta dish. It was yummy. The secret was the browned garlic. Not even garlic cloves, just powered garlic, but it tasted just like the fried garlic cloves from my childhood.

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Zucchini, Chicken, Tomatoes, and Browned Garlic Pasta

2 tbsp olive oil
1/2 cup chopped onion
1 can chicken, drained
Kiawe Smoked Garlic Hawaiian Sea Salt
cumin
turmeric
a few pieces of broccoli rabe, cut into smaller pieces

butter
2 1/2 zucchini, quartered and sliced
garlic salt
garlic powder
two handfuls of cherry/grape tomatoes, sliced in half
thin spaghetti

Now the chicken mixture I used was left over from the night before. So in order to not overwhelm the other flavors you don’t want to use a lot of broccoli rabe.

Heat up the olive oil. When the olive oil is hot toss in the chopped onion. Cook the onions then add the broccoli rabe pieces. Sprinkle is with garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Keep stirring and mixing up the broccoli rabe, onions, and salt. Then add the drained chicken.  Sprinkle a little bit garlic salt and a little bit of cumin over the meat. Then sprinkle a little turmeric – enough so that you see it on all of the chicken, but not too much. Mix and cook.  Remember that the chicken is cooked so you are just warming it and allowing all the spices to be absorbed into it to flavor it.

Turn the saucepan on to boil the water for the spaghetti.

Transfer the chicken mixture to a dish for later. Or if you want to have two pans going at once:

Melt the butter in the pan. Turn the pan up high, let the butter start to get brown then throw in the zucchini. As the zucchini is cooking add some garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Move the zucchini around, trying to brown both sides. – Somewhere in here you are going to add your thin spaghetti to the boiled water to cook. – As you are moving the zucchini and going for that nice browned color, sprinkle some garlic powder into the pan. The pan is hot enough that when the garlic powder hits the hot pan it starts to brown pretty quick. Keep stirring to allow that browned garlic to adhere to the zucchini helping it to brown. Once your zucchini is almost done to your liking, add the chicken mixture. Mix it all together. Then depending on how cooked you like your tomatoes add them. Sprinkle more garlic salt on to incorporate the tomatoes into the flavor of the dish.

Once your chicken, zucchini, tomato, broccoli rabe mixture is cooked. Add it to your drained pasta.

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I don’t typically cook SPAGHETTI. I do not like it as much as linguine. I usually use linguine for pretty much all my pasta dishes. But I was in the store not too long ago and I saw “thin spaghetti”. I thought it was just like angel hair pasta – which I do not like, so I wasn’t going to bother. But when I held them up together the thin spaghetti did not look as thin as the angel hair pasta so I thought I would try it. I like it. I will probably still stick to linguine, but I might pick up the thin spaghetti every once in a while.

Anyway, this was really good. I really liked it. I am convinced it was the “browned” garlic. The dish tasted like the garlic cloves from my childhood. Now, honestly when I was a child I didn’t really like the fried garlic. But when I got older I did. And I do. I just don’t make it because – that is just a lot of garlic fragrance to subject people to. So this is prefect in that I get that flavor, but I don’t go around smelling like really STRONG garlic (face it, I am pretty sure I always smell like garlic, but not as much as when you fry it and eat it).

Do you like garlic? Do you like angel hair pasta? Do you like cooked tomatoes?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 2 Comments »

DIY Pizza

Posted by terrepruitt on August 20, 2018

Years ago we started having an organic box of produce delivered to our house. Over the years the service has changed and one thing they do is have things you can add on. One time I ordered a quiche. I posted about it (Quiche, Anyone?) because I thought I was getting an already-made-quiche but it was a DIY quiche.  I had to make it.  It was delicious. Well, this time I decided to order a pizza and this time I knew it was DIY. I hate pizza dough and I thought this one would be easier. Let me clarify when I say I hate pizza dough, I should actually say I hate WORKING with pizza dough. I love pizza crust, but I just don’t work well with the dough. I thought this one would be easy. It was ok.

I think the first problem I have is that I might actually believe the directions when it says to stretch it to 14 to 16 inch circle. My pan is 14 inches and it was stretch pretty thin. I can’t see it getting to 16 inches, but then again – I don’t work well with pizza dough.

First I made the mistake of taking all the ingredients out while I cooked the mushrooms. I was thinking proudly, that I would read the directions and make sure I was ready to go. Too often I have waited until the last minute to read the directions only to find out something needs to sit out for 50 minutes or something like that. So, I thought I was being smart. Well, I was had I put everything back in the refrigerator or even the freezer. By the time I tried to grate the cheese it was just melty. And the dough was stuck in the container. So I did end up putting it in the freezer for a bit, but that delayed me actually making the dinner.

Anyway . . . it was pretty good. I didn’t cook it enough. It was very doughy. But we ate it anyway . . . at least most of it. We have some left. I will pop my portion in the toaster over to finish cooking the dough, but my husband said he liked it the way it was.  I really loved Fully Belly Farm’s quiche crust so I thought I would like the pizza dough. And I do, I just need to cook it better.

The DIY box consisted of dough, cheese, and sauce. I added the mushrooms.

Below are pictures from the DIY Pizza.

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Do you make your own pizza dough?

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Banana Bread

Posted by terrepruitt on July 11, 2018

The other day we had bananas WAY past their ripe stage, and recently whenever that happened I said I would make banana bread, but I have not.  This time I was determined to.  I went looking for my banana bread recipe and I found I did not have it, the one I talked about in my Blender Banana Bread post.  I thought I had it bookmarked but could not find it there either.  So I had to make it from memory with a little help from the internet.  I am not sure I have it right.  It is tasty, but I might need to do a little experimentation.

Here is what I did.

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3 ripe bananas
1/2 cup butter (one cube)
2 eggs
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat the oven to 350° F.

Peel the bananas, putting the peeled bananas in a bowl.  Smash the bananas with a fork.  Cream the butter and sugar together.  Add the vanilla.  Sift the flour, salt, and baking soda together.  Mix the flour mixture into the creamed mixture a little at a time.

Grease a loaf pan.  Pour the mixture into the loaf pan and bake for 55 minutes.  Check the loaf to see if it is ready.  Ovens vary so you might need to bake it longer.

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I like walnuts in my banana bread, but my husband does not so much, so I didn’t put them in this time, but next time I will.  And one of these days, I’ll put chocolate chips in there.

How do you make banana bread?

 

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Zucchini Slicing Made Easy

Posted by terrepruitt on June 11, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou may know that I love to roast vegetables in the oven.  That is my favorite way to cook them and my favorite way to eat them.  Roasting is so easy to me.  I can wash and chop/cut then put it in the oven with a timer (that is the key, because I don’t really want to “forget about it”) and then go do something else.  I have been craving zucchini lately.  Roasted zucchini slices.  Even though I enjoy cooking, I am not great at it.  I don’t have knife skills at all.  In fact when I am using a knife I always hear my friend telling her daughter to hold the knife properly because the daughter was using her index finger on the top of the knife and that is how I cut.  It helps to keep my wrist aligned, but apparently it is not the proper way to hold and cut with a knife.  So the explanation about my knife skills – or lack there of – leads me to my zucchini slices.  I don’t always cut them all evenly.  If I take a lot of time I can do them even, but by the time I am wanting to throw the veggie in the oven I do not have a lot of time so I want to do it quick.  And quick is when they become very uneven.  When they Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitare uneven some end up burning while the others are not cooked.  A couple of weeks ago I realized I could use my mushroom slicer.  I know, I know, this is one of those things where I am very late to the party and many of you know this and probably do it.  But I am confident not everyone has thought about it.

Sometimes I think of things to post about and I decide not to because I think everyone knows it.  But then I read a blog post or I watch one of those “life hack” videos and I realize that even though I have known that particular thing “forever” not everyone does.  It is a good idea to share and those that know can comment or just ignore it and those that don’t can learn something new, right?

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I know people have used egg slicers for mushrooms.  I am sure for other veggies too.  The reason I like this particular mushroom slicer is that is has blades and not wires.  I think I had a wire one and it broke.  So I was excited to have found this one.  I don’t even remember where I got it!

I have been enjoying a lot of zucchini slices lately.  I have been just ahead of the peak zucchini season, but now it is here so I will keep on enjoying them.

Do you like zucchini?  How do you slice ’em?

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Posted in Food, Vegetables | Tagged: , , , , , , | 2 Comments »

What To Do With Left Over Artichoke Dip

Posted by terrepruitt on May 14, 2018

This is one of those not-really-a-recipe things, but it is kinda an idea for dinner, an idea on how to use left overs. Last year we had a party. It was a very small party, but I cooked as if it were a big party. I was looking to make things that could be made ahead of time. I didn’t adjust the recipe for a smaller number of guest. I knew we would have a lot of left overs. We were ok with that, we like left overs. One thing that I made was artichoke dip. You know that one, yes?  I posted about it Artichoke Dip – Easy Party Dip.

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As usual – just my normal M.O. – I didn’t take a picture of the finished product. I was too hungry I think. At least I got pictures of the before cooking. Although they don’t look very good. It looked better when the artichoke dip was hot and gooey and the kale was a bit wilted. And it tasted awesome.

This was just another way to eat the left over artichoke dip. Have you ever had left over artichoke dip? What did you do with it? Did you try to incorporate it into a meal?

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Artichoke Chicken and Chickpea Pasta

Posted by terrepruitt on April 2, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitI have been out of town the last two weekends.  So our fridge is looking pretty bare.  I didn’t know what to cook for dinner tonight.  I didn’t want to go out to get something from the store.  I was thinking I could use chicken and add it to rice or pasta.  I was thinking I had a jar of sauce, but when I looked in the pantry I didn’t see one.  But I did see a jar of artichoke hearts.  I was thinking I would add them to the chicken.  Then I thought I would also use a can of chickpeas.  I love the richness that chickpeas adds.  So sometimes out of necessity you come up with an easy recipe of things you have on hand.

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Artichoke Chicken and Chickpea Pasta

1 can of chickpeas/garbanzo beans
1 can of chicken
1 1/2 cups chopped artichoke hearts
3/4 teaspoon Nutritional yeast
Salt
Pepper
Garlic salt
Cheese*
Butter
Pasta

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Drain the chicken, then add it to the pan.  Sprinkle the chicken with garlic salt. Stir up the mixture and cook the chicken a bit.  Canned chicken is already cooked so it doesn’t need that long in the pan, or that high of a heat.  At this point I turned the heat down.

Add the chopped artichoke hearts.  Cook everything until it is hot.

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Once the pasta is cooked to your liking, drain it, then put it on a plate with some butter.  Sprinkle 3/4 of a teaspoon of Nutritional yeast on the pasta.  Then put the chicken mixture on top of the pasta.  Add pepper if you would like and more garlic salt if you feel it needs it.  Grate a small amount of cheese on top.

*I would have liked to have used Parmesan, but all I had was a Cheddar Monterey Jack blend.

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I think this was pretty good.  It is very rich with the beans and the artichokes.  It is super easy.  It was nice because the artichokes gave it a flavor that we don’t always have.  So it was a bit different for us.  I really liked it.

I was going to add some Kalamata olives, but I decided not to.  What do you think?  What kind of pasta would you use?  Now what do I do with the rest of the jar of artichoke hearts?

Posted in "Recipes", Food | Tagged: , , , , , , , | 1 Comment »

An Easy Yummy Recipe: Taco Pie

Posted by terrepruitt on February 21, 2018

One of my yoga students gave me a recipe. The title sounded good and as I started reading the ingredients I was thinking it sounded good until I got to the cream of mushroom soup. It just sounded really odd to me to add cream of mushroom soup with the other ingredients. I told her that, but she assured me that it was really good. She said that the dish is a hit whenever she takes it somewhere. She said everyone likes it when she makes it. So, I trusted her. And decided to try it.  I am always looking for new recipes to try that are easy. This one looked really easy. It doesn’t have that many ingredients and it had the potential to turn into a staple. So I tried her recipe to Taco Pie.

Since I so often use my blog as my recipe book I am documenting this recipe with some of the changes I made and how I will make it in the future. I will explain below the changes I have (or will make) and why below the recipe.

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Taco Pie

1 Tablespoon coconut oil
1/4 of an onion
1 lb ground turkey or ground beef
salt
garlic powder
cumin
12 ounces enchilada sauce
1 bottle taco sauce
20 ounces cream of mushroom soup
1 dozen corn tortillas
2 to 4 cups grated Monterey Jack Cheese (or Mexican Cheese)
1 can sliced black olives

Preheat oven to 325° F.

Heat the oil in a large pan. Chop the onion, then add the onion to the pan. Cook until translucent. Add the meat (crumbling it as you cook it or crumble it into the pan). Salt the meat as you cook it. Sprinkle the meat with garlic powder and some cumin. Not a lot (that is why I didn’t even put a measurement), you are just adding a tad bit of flavoring to help layer the flavors, but you still want the sauce mixture to be the star. Cook the meat until it is about half done.

Add the enchilada sauce, the taco sauces, and the cream of mushroom soup. Stir until it is all mixed together with the meat. Bring to a boil. Then let simmer over medium heat for about 10 to 15 minutes. Let the sauce flavor the meat.

In a 9X13 baking dish you are going to do layers. First layer is 1/3 of the sauce, then a layer of sprinkled of cheese, the next layer is 6 tortillas to cover the sauce. Then 1/3 of the sauce, a layer of sprinkled of cheese, then six tortillas. Then use the rest of the sauce to cover the tortillas, then cover it with the cheese.

Bake for 30 minutes. Let it sit for 5 minutes before serving. Top with the sliced olives. (If you want the olives cooked then put them on top of the “pie” before baking.)

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I have written before about how I don’t really care for the taste of plain meat. Plain meat to me, is just really not appetizing. So, when I made this recipe I cooked the turkey with chopped onions, as I stated in the recipe. It still was not enough for me. I like layered (or what I call layered) flavors. And to me, the plain meat just tasted plain. It stood out from the sauce. I like everything to meld together. So, the next time I make this I am going to add the spices as I have stated in the recipe.

The original recipe called for two cans of cream of mushroom soup, I used two boxes. That is a difference of four ounces. I did reduce the amount of enchilada sauce by two ounces, but it was still very soupy. All of the meat and sauce leaked out from between the layers and I was just left with stacked tortillas and the sauce on the side. So, next time I am going to reduce the liquids as stated here in the recipe. Not that much, but perhaps with the increased cooking time on the stove top this will help reduce the amount of liquid.

This was really good. As I type it up I am wanting to make it again. Thanks, Judy for this recipe!  And as with any recipe it is fun to add and subtract and make it your own. I thought of adding mushrooms – because I love mushrooms – and/or chilies, but I really love the simplicity of this recipe so I doubt I will be adding much to complicate it, but that doesn’t mean you don’t want to fancy it up.

How does this sound to you? What will you add to it to make it your own?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

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Pan Roasted Shishito Peppers

Posted by terrepruitt on February 5, 2018

This post is quite out of season.  Since I received the peppers in August, I am thinking they are a summer veggie, but I came across my pictures of peppers and was wondering about them. You may have heard (by way of reading) that years ago, I decided to get a delivery of an organic produce box. I decided to get the box so that I would get produce delivered to me that I might not – ok, never, that I would never buy. And it worked . . . in the beginning. In the first few years I would sometimes get something I didn’t know what to do with. And that would lead to me trying something new. Way back in the beginning (I actually didn’t realize it had been so long), I received Shishito peppers. I did not know what to do with them. So I did my normal. I roasted them. Although instead of using the oven I pan roasted them.

Not really a recipe, but:

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitPan Roasted Shishito Peppers

Shishito peppers
salt
oil

Heat the oil in a pan. Put the pepper in the pan. Saute/roast them until they are slightly browned. Salt them, to taste.

Serve.

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Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitThey can be served with a dip or a sauce, but we just ate them like this. They were good, but not something I would crave or need to make again. They are not hot. If you have ever read any of my recipe posts you know I don’t like spicy hot. And these have no heat at all. Although they say that every once in a while there will be one with heat.

According to myfitnesspal 1/2 cup of cooked peppers has

100 Calories and no fat
50 mg of sodium and 15 g of carb
10 g of sugar and 5 g of protein
LOTS of vitamin C 170% and 80% Vitamin A

No fiber and pretty much nothing else.

Have you every heard of them? Do you cook with them? Do you cook them? How do you prepare Shishito Peppers?

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