http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/ Where everybody comes for the best & most authentic Greek recipes and ingredients Thu, 09 Feb 2012 13:23:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/#comment-64023 Red Pepper & Feta Pseudokeftedes | Kalofagas - Greek Food & Beyond Mon, 31 Oct 2011 22:30:46 +0000 http://kalofagas.ca/?p=43#comment-64023 [...] roasted red peppers, peeled and seeded, stems [...] [...] roasted red peppers, peeled and seeded, stems [...]

]]> http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/#comment-63695 Quick Tip: Freeze those Roasted Peppers — Pinch My Salt Tue, 13 Sep 2011 21:53:48 +0000 http://kalofagas.ca/?p=43#comment-63695 [...] a big batch of peppers during the summer and freeze them for year-round use. Visit Kalofagas for instructions and while you’re there, check out Peter’s recipe for Htipiti dip – a Greek [...] [...] a big batch of peppers during the summer and freeze them for year-round use. Visit Kalofagas for instructions and while you’re there, check out Peter’s recipe for Htipiti dip – a Greek [...]

]]> http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/#comment-44508 The Vine Grower’s Lamb (Arni tou Ampelourgou) - Greek Food & Beyond by Kalofagas Mon, 15 Nov 2010 12:52:25 +0000 http://kalofagas.ca/?p=43#comment-44508 [...] organization, some Greek pantry items and kitchen tools that most of have on hand. You will need roasted red peppers for the filling. You can buy the jarred variety of peppers but I prefer the kind I roast on my [...] [...] organization, some Greek pantry items and kitchen tools that most of have on hand. You will need roasted red peppers for the filling. You can buy the jarred variety of peppers but I prefer the kind I roast on my [...]

]]> http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/#comment-38471 Extra-Thick Pork Chop Stuffed with Roasted Red Peppers & Graviera - Greek Food & Beyond by Kalofagas Mon, 24 May 2010 12:21:56 +0000 http://kalofagas.ca/?p=43#comment-38471 [...] recipe needs an thick pork chop (preferably bone-in), some roasted red peppers (I always have some frozen), Graviera cheese  (you know where to get that now) and some roasted garlic. Roasted garlic is very [...] [...] recipe needs an thick pork chop (preferably bone-in), some roasted red peppers (I always have some frozen), Graviera cheese  (you know where to get that now) and some roasted garlic. Roasted garlic is very [...]

]]> http://www.kalofagas.ca/2007/06/28/preserving-roasted-red-peppers/#comment-31135 Modiano Market (Αγορά Μοδιάνο) - kalofagas.ca - Greek Food & Beyond Tue, 23 Feb 2010 11:14:10 +0000 http://kalofagas.ca/?p=43#comment-31135 [...] side of a mildly hot banana pepper is something I always order. Char the skins of your peppers, place in a bag or bowl covered with plastic wrap and allow them to sweat. When the pepper(s) have [...] [...] side of a mildly hot banana pepper is something I always order. Char the skins of your peppers, place in a bag or bowl covered with plastic wrap and allow them to sweat. When the pepper(s) have [...]

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