How to Roast Peppers in 5 Easy Steps


Roasted peppers elevate the flavor of any dish they are added to. They have a mild sweetness and a concentrated punch of flavors that are missing when you eat peppers raw. I love simple methods that bring the flavor out in foods to highlight their natural beauty and flavor.

Wether they are being added to salsa or a simple meal of sausage and peppers, roasted peppers take a leading role. I’m sure they would be delightful on top of a “Mexican” baked potato of a slice of whole-wheat soaked pizza as well. They are quite yummy on their own, sprinkled with a bit of real salt!

It is so easy to roast peppers! If you bought them in jars before you are never going to want to again! Follow these 5 easy steps and you will be wondering why you never roasted them before!

How to Roast Peppers in 5 Easy Steps

1. Wash the pepper and place them in a baking dish or on a cookie sheet. For easier clean up you can line the dish/sheet in foil if desired.

2. Roast the peppers in the oven at 500 F for 45 minutes, turning once while baking. Don’t be concerned if they are slightly chared, this is good.

3. Remove the peppers from the oven and place in a paper (or plastic) bag.

4. Fold the bag over and allow to sweat for 20 minutes. This will help the skin to loosen, making it easier to peel.

5. Remove the peppers from the bag. Pull of the top of the pepper, turn it upside down and squeeze to remove the seeds. Gently pull off the skin.

There you have it! It doesn’t get much easier than that. You now have peppers to add a bit of flair to your next meal! They can be stored in the fridge for up to a week.



What is your favorite way to use roasted peppers?

Marilla’s Raspberry Cordial


“…there’s a half full bottle of raspberry cordial that was left over from the church social the other night. It’s on the second shelf of the sitting-room closet and you and Diana can have it if you like, and cookie to eat with it along with it in the afternoon.”

“Diana poured herself out a tumblerful, looked at its bright-red hue admiringly, and then sipped it daintily. ‘That’s awfully nice raspberry cordial, Anne,’ she said ‘I didn’t know raspberry cordial was so nice.’ “

What girl who is a fan of Anne (with an “e”) hasn’t dreamed of raspberry cordial (and not current wine) at some point? Since I wasn’t a red-head I used to pretend that Anne was my big sister growing up! Come to think of it though I could have been her window friend, I am Katie after all. Sometimes I think my imagination was more active than her’s which is saying something! Yes, I did have a window friend.

Anne Shirley found a dear place in a corner of my heart years ago and I doubt she will ever leave. My mom read to us almost every night growing up, Anne was one of the series we enjoyed. I was a huge fan of the movies as well even if they didn’t follow the books very well. Just not the third one thankyouverymuch, sadly there are some things that just can’t be unseen… If we agree on this we might just be kindred spirits!

To say I have a bit of an obsession with all things Anne might be putting it mildly. Birthdays were filled with “Anne” gifts in the form of t-shirts, flower presses, handkerchiefs and even a Anne doll. For those of you wondering, no I don’t wear the Anne shirt anymore. My dream home is “Green Gables” (with plumbing added) with the orchard, garden and cattle to go with it. Someday I WILL go to P.E.I  (Prince Edward Island for those of you that don’t know). I even have the soundtrack for the movie, which *might* be playing as I write this.


Raspberry cordial has always been an alluring drink. That sparking red elixir that tragically happened to be currant wine… It really should have been included in my tea cookbook, somehow it evaded me though and it missed being added. Happy for you all though that I means I get to share it with you today!

As I scoured the internet comparing various recipes it occurred to me that the real raspberry cordial must have been lightly fermented when it was made years ago, otherwise a half full bottle couldn’t have stayed fresh on a shelf, even if it was in a dark and somewhat cool place. Sure enough some recipes I found were fermented. I thought of experimenting with it myself but instead I opted for a quick and simple cordial that can be ready the same day. At some point in the future I do hope to make a lacto-fermented raspberry cordial but until then I am quite happy with this sparkling gem.

This recipe for Marilla’s raspberry cordial is a concentrate. It can be mixed with 1 part cordial to 1 part water or for a fun twist mix it with mineral water for a bubbley twist!


Marilla's Raspberry Cordial
  • 2 pounds fresh or frozen raspberries
  • 5 cups water
  • ¼ cup white sugar (organic is prefered)
  1. Wash your berries, removing any steams or leaves. Place them in a 2-3 quart sauce pan.
  2. Add the water and sugar. Bring to a low simmer over medium/low heat. Cook for 30 minutes.
  3. Strain through a fine strainer or cheese cloth to remove the pulp and seeds.
  4. Pour into a quart size glass jar. Store in the fridge for up to a week.
  5. To serve mix 1 part cordial with 1 part water or mineral water.





Simple Meals #92


Welcome to Simple Meals Friday!

There is nothing like having a collection of simple meals to throw together in a slow cooker first thing in the morning or in a skillet as a last minute dinner. What are your favorite slow cooker, rice cooker, skillet meals and salads?
We want to know your easy to make meals. It’s great learn and be inspired by others. When you link up on any of our sites the links will show up on all the blogs.

Meet Your Hosts


  1. Katie Mae of Nourishing Simplicity
  2. Katie of Simple Foody

Please Read and Follow these Simple Meals Friday Rules

  • Keep the foods “nourishing”, such as homemade chicken stocks, whole grains, vegetables, fruits, healthy fats (lard, coconut oil, butter, olive oil, tallow), unrefined sugars, flours and salts and meats.
  • Please don’t include recipes using processed oils such as soy and canola oil, msg laden bouillon and other highly processed foods. If I notice a recipe using these ingredients it will be deleted. Try to incorporate traditional methods of preparing foods like, sprouting, soaking, sourdough and lacto-fermentation.
  • Link back to this blog hop, it is a common linking courtesy. It helps to build a stronger blogging community. That way we can all learn and share with each other.

We enjoyed reading all your submissions. The hosts will pick a favorite post to feature on next week’s Simple Meals Friday. If you want to be featured please be sure to link back to this blog hop. Our favorites will be featured on facebook and pintrest!

Featured Simple Meals


1. Chipotle Burrito Copcat Recipe from Simple Life Mom


2. Raspberry Sorbet from Deep Roots at Home

Are you ready to link-up?

How to Make Herbal Ice Cubes

How to Make Herbal Ice Cubes | | Take your drinks one step further by adding healthy, delicious herbal ice cubes to the mix!

There is nothing like a glass of ice tea on a hot summer day. My family is originally from the mid-west so ice tea (not sweetened thankyouverymuch) was a staple at any gathering in the summer time. Nothing beat having a glass cold glass of tea after playing outside at Grandma’s house for hours on end, well except for catching lighting bugs because nothing tops that even as an adult. Any way….

My trick to not letting my tea get watery is to make herbal ice cubes! To learn more, join me at Bulk Herb Store where I teach you how to make your own and share recipes for some awesome teas!

Frugal Tips to Reuse Your Real Food Flops


Real food flops, we all have them. It’s always frustrating when you make something that just doesn’t turn out right. You spend money on high quality ingredients and then the recipe just doesn’t turn out.

I can’t even tell you how many times this has happened to me! Sometimes it’s as simple as forgetting about my whole-grain rising and not baking well, other times it is simply rushing things. Regardless of I HATE waste! There is little that rubs me more wrong in the kitchen than food not being valued.

If you are anything like me, I’m sure you will enjoy these frugal tips to reuse your real food flops!

Lumpy Mashed Potatoes

Make a potato soup or potato pancakes. A simple Mexican favorite it to mix shredded pot roast with mashed potatoes for tacos.


Dense bread, over risen bread, too salty of bread… I’ve done all three. There are a few ways I like to use them.

  • Make croutons
  • Make stuffing
  • Make bread crumbs
  • Make bread pudding
  • Give them to the chickens

Clabbered Milk

Raw milk clabbering is always a sad thing and while it’s not an actual flop (unless you forget to put it in the fridge) it is a sad thing that can happen.

  • Use to soak your bread/muffins
  • Again feed it to your chickens (they LOVE that stuff)


I have a  few bottles of kombucha that I forgot about and let ferment too long right now, sad day but there are a few ways to reuse it.


Have you ever tried to melt chocolate and had it seize on you? Kimi Harris at The Nourishing Gourmet has a recipe for chocolate fudge sauce made from seized chocolate.

Running Yogurt

Runny yogurt is a sad thing that has happened to me more than once. Thankfully I stopped having that problem a few years ago (except for my goat milk batch, I don’t know what went wrong there). A Proverb’s 31 Wife has lots of great tips on how to use it!


Failed Mayo

This can make a great salad dressing or you can use it to make chocolate mayonnaise cake. Trust me on the cake, it’s great!

Lumpy Lemon Curd

I love lemon curd! In fact I have a recipe for lemon curd and raspberry curd in my book, Steeped! Sometimes I don’t pay attention or stir well and the egg starts to cook to quickly, leaving chunks of eggs, GROSS. A simple trick  is to pour it throw a fine strainer or cheese cloth while it is still warm to strain out the lumps. I like to use the back of a spoon to gently push the curd through the strainer.

Don’t forget to get your own copy of The Frugal Secrets of Real Foodies and enter in the giveaway, it ends today! Plus if you buy the book today you get free printables and coupon codes!

What are you tips for reusing your real food flops?