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Wednesday, April 13, 2011

Mediterranean stuffed green peppers & amazing women



I have to admit I am a little uninspired these days when it comes to cooking and writing. I am sort of missing the umph, I am distracted. There are things on my mind.

It is hard to write about the superficial, the mundane when my very close friend was readmitted to the hospital on Monday for his second bone marrow transplant. His wife, also a dear friend, is a blogger. She has the gift of expressing the ups and downs of battling leukemia as the mother of two young children with such simplicity, honesty and irony that she leaves me at a loss for words.



My thoughts the past weeks have also constantly been fleeting across the ocean to Monet, a fellow food blogger that I do not know personally. We are not really friends, we have only ever exchanged a few words, but I cannot stop thinking of her, her family and their loss. She writes beautifully and her words have deeply touched my heart and soul.

My words ring empty  when I read what these amazing women have to say. What may be therapeutic to them, their writing, is a lesson to all of us. They teach us strength, compassion and an intense love for life, a true eye opener to those of us caught up in the minutiae of our daily routine. As Moomser puts it, life is simply what is is, so we have to live every moment fully and create memories that will help us through hardship. And while doing this, Monet reminds us to bestow kindness on the strangers we will encounter today, because they could be walking down a dark road. If you see someone falter, don't honk at them, don't be aggressive. Try to be a little more patient, because you don't know what they are experiencing inside.

So today, I will step aside, and let them do the talking.

Below, the simplest of vegetables with an unexpected, complex filling.




This is not a typically Mediterranean recipe, or at least not that I know of. I called it Mediterranean because each and every ingredient used is so typically representative of this area. In every bite you will taste the saltiness from the anchovies, the creaminess of the feta perfectly balancing out the acidity and fruitiness of the sundried tomatoes and capers.





 
I admit I used a short cut when I made these. A while back I had bought this Sicilian paste that I didn't want to use on crostini or with pasta as suggested. It is 100% natural and thus easy to make at home in a food processor or blender. I am not giving amounts as they depend on your personal taste and on how many peppers you will be using.


Ingredients
sweet green peppers
feta cheese

For paste
sundried tomatoes
capers
anchovies (if you are vegetarian, you can substitute with black olives)
olive oil
balsamic vinegar
chili pepper
(toasted pine nuts/almonds)

Wash and clean the peppers, Blend together the dried tomatoes, capers, anchovies, olive oil, a drop of vinegar, some chili peppers and the feta cheese. I think the next time I make these toasted pine nuts or almonds would be a good addition too. Stuff the peppers and place them in a baking dish, drizzle with olive oil, salt and pepper and roast in a preheated oven at about 450° F (220°C) for approximately 30-40 minutes, or until the peppers look cooked through and start getting dark around the edges.





10 comments:

  1. I know what you mean about sometimes feeling distracted by things going on in your life and the lives of those around you. I am sorry for your friend(s) and now I will think of them too. Your words and thoughts are so well organized in this post, thank you.

    These stuffed sweet peppers are perfect too...love them!

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  2. LIfe is a difficult, dangerous but very interesting adventure, or something like that I read once in one of Agatha Christie's novels; dangerous, for sure; intersting, also
    anyway, these stuffed peppers are very interesting too and will be on my mind next time I make stuffed veggies!

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  3. It's funny, I've been stuffing peppers like there's no tomorrow for some reason this month, and the pictures have been sitting on my hard drive hoping someone would edit them and put them online already! You may well have inspired me, I think I'll go dig them up!
    Thanks for your kind words, baci

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  4. I love a good short cut daaahling. These stuffed peppers look like loads of fun :D
    *kisses* HH

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  5. Isn't it amazing how many things we take for granted and on how many stupid things we waste our energy on?? And then something like this happens and we realise we only have 1 life, here and now.

    A virtual hug to the 2 fellow bloggers you mention, even though I do not know them.

    Yummy recipe as always... I love peperoni ripieni! :-)

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  6. A very lovely and thoughtful post. We should never take a minute of life for granted :)

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  7. DD&W - yes, sometimes things happen that make you stop and think and consider whatever you are doing superficial.
    ToB - life is a wonderful adventure with the good and bad (perhaps I am a fortunate enough person to be able to write that)and that is why we must live it to the max.
    Moomser - I never knew about you stuffing activity. I want details! No need to thank me, I thank you for your insight.
    HH - shortcuts are marvelous at times!
    Manu - so true. I am sure they will appreciate the virtual hugs.
    Lorraine - amen!

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  8. I Just recently wrote about taking time for the most important things and I admire those that recognize what's most important. Relationships should be at the top of priorities. You most take the time to help those who need you.

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  9. My prayers are with you for recovery fro your friend.
    Your recipe looks great!

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  10. Some moving thoughts in this post today, thinking of you. I hope you never blog because you feel you have to.

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