Roasted peppers

It isn't always possible to roast peppers on the bbq but it gives them just that extra flavor. The alternative is the oven. So this time I'm going to roast them in the oven.

Ingredients:
all sorts of colored peppers
olive oil
cider vinegar
oregano
jars


Directions:
Preheat the oven at 220°C and put the peppers in an ovenproof dish. Place the peppers into the oven and after 15 minutes turn them around. Leaves them in the oven another 15 minutes.

After half an hour take them out of the oven and cover the dish with tin foil and leave it for 30 min. The skin will go off easily this way. Peel them, get the seeds out and cut them in big long pieces. Don’t wash them with water because it will lose the nice flavor. Put the colored peppers nicely in a jar and pour olive oil and some cider vinegar on it until the jar is full. Add some oregano into the jar and shake a bit so that the oregano is all over. Leave this for at least one day before eating. You can keep these peppers in the fridge for about a week.

Peppers, zucchini, chicken filet and couscous

Today I made this simple and fast stir fry dish. I made this with couscous but you also can take rice if you're not familiar with couscous.

Ingredients:
2 red peppers
1 zucchini, I had a yellow one
1 red onion
2 chicken filets
Cornstarch or cornflower
Olive oil
Couscous or rice
Salt
Pepper
Coriander

Directions:
Cut the onion, peppers and zucchini in pieces. Cut the chicken filet in small pieces. Put the chicken filet in a bowl; add salt, pepper, olive oil and just a bit of cornstarch, this keeps the chicken more tender. Fry the chicken filet in some hot oil. Take the chicken out and put it aside. Fry the onion and the peppers a few minutes and add the zucchini. Put the chicken filet back in and stir fry this all together a few minutes. Cut the coriander leaves in small pieces and add this at the end when your dish is ready. Cook the couscous according the instructions on the package.