Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-fourth participating post!
When I joined my forever family, I quickly learned not to mess with the original Kitchen K9’s sweet red pepper tidbits. As you may or may not already know, Mom shares lots of veggie tidbits when she makes salads. I’ve noticed Mom equally divides the tidbits and makes sure we are fed one, two in alternating order to keep things fair and square.
Except when Koko received her sweet red pepper… she couldn’t get enough. Mom watched her intake for tummy purposes of course. She wished Koko could tell her why that veggie in particular made her happy. In honor of Koko, we would like to share a recipe with sweet red pepper (ok, we love the yogurt part, too… and I, Kitchen K9 Jetty, like to lick the olive oil off the tablespoon measure!)
Roasted Red Pepper, Feta and Yogurt Dip
2 lg roasted red peppers
8 oz. plain low fat yogurt
1/3 c. crumbled feta cheese
8 fresh basil leaves
1 clove garlic
1 tsp. oregano
1 tbs. Extra Virgin Olive Oil
½ tsp. raw cane sugar
Place ingredients in a food processor and pulse until smooth. Adjust seasonings to taste.
Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our first participating post!
Mom boiled 18 eggs for her Kitchen Counselor demonstration at the Farmers Market this weekend and she only used 4 yellow parts. If my Scooby Doo Academy math course taught me anything, it taught me how to count food items! She returned with 12 yellows claiming she shared two with other passing K9s.
Here’s what’s left.
JJ and I suggested we practice a family magic trick.
Place yellows (ok Mom one each) in our bowls.
Ok, you can ask us to sit and wait like we do for breakfast and dinner.