Whenever I go to the Kroger store on Madison Avenue here in Covington, Kentucky—and that’s usually once a month—I always get a package of tri-colored peppers. There are three in the package. I usually lightly squeeze each pepper to make sure they aren’t too soft. I want those peppers to last me for a while.
Along with the peppers, I also pick up a carton of fresh mushrooms and a small bag of white onions.
I like to prepare meals with the peppers, the mushrooms and onions. There’s a time element involved here. The mushrooms will go bad first, then the peppers and then the white onions. Actually the onions last for a pretty long time.
As far as the peppers go, I use them in the order they come in. The red pepper is first, then the yellow and the last pepper is the orange. Each one taste a little different from the other, but not that much.
I fix a lot of casserole dishes with the peppers, the mushrooms and the onions—tuna, salmon, chicken—you get the idea. These ingredients are also good when added to spaghetti sauce. A couple nights ago, I added them to a package of Ramen Noodle Soup. Not bad, not bad at all. It was the chicken flavor of the soup but it would probably taste just fine with the beef or any other variety.
When it comes to those peppers and mushrooms and white onions, I always use them up. I don’t believe in wasting food.
I don’t buy green peppers too much anymore. I think that’s partly because those tri-colored peppers look so pretty in the package.
I could probably make this post longer if I told you about my procedure and process when it comes to Idaho Potatoes, but this post is over 300 words long, so I’ll save that for later.
See you all on Thursday.
(Image from krogerkrazy.com)