Saturday, April 09, 2016

Another Chilly Weekend?

Mainly sunny skies with a cool start Tuesday morning and a daytime high of 0 C.
This morning Mr.T and I awoke to what looked like a bright, beautiful Spring-like day only to find that while it looked that way from inside, outside it was another another cool, chilly day with temperatures well below zero. After bundling up we made our way to Kensington Market to pick up our dry goods and then made our way back home. 

Because it was cold it was the perfect day to hang out at home, so of course I decided to make a yummy apple strudel for lunch. For dinner I discovered a fun 50s inspired recipe for sweet and sour peppers and pineapple and decided to pair it with pan-fried tuna. The sweet and sour dish was really yummy and the perfect food for a cold Spring night. 

Sweet-and-sour peppers with oil-cured olives
  • 3 Cups Pineapple, Cubed
  • 1 Medium Red Bell Pepper, Cubed
  • 1 Medium Green Bell Pepper, Cubed
  • 1 Medium Red Onion, Sliced
  • 1 Tablespoon Sesame Oil, Toasted
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Brown Sugar
  • ½ Teaspoon Sea Salt
  • Black Pepper
  • 1 Tablespoon Coconut Flakes
  • ½ Lime, Juiced
  • Macadamia Nuts, Chopped
1.Preheat oven to 400˚.
Arrange the pineapple, bell peppers and onion on a baking sheet with a rim.
Drizzle with the oils and sprinkle with sugar, salt, black pepper and toss. 
2.Roast on the centre rack for about 30 minutes, until lightly browned, turning once.
Remove from the oven and sprinkle with the coconut and drizzle with the lime juice.
Toss to combine and dress with macadamia nuts.
Serve warm or at room temperature.

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