Raw Chef Jane shares with us her recipe for stuffed banana peppers in the Daytime Kitchen! Please watch the video to learn more about this tasty recipe.
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weather app. >> All right, we’re back here in the kitchen right now with a broad shift day and we’re talking about she’s she’s thrown me just a little bit and we will talk about stuff banana papers and you tell us once again years you’ve got your cash each you got like she’s here and I’ve got my wallet doing right now if I cut my banana peppers in half showing you and I’m stuffing it with some of my cheese. >> And you can put as much or as little as you like and these are very nice piece of a very nice flavor to them. They’re not hot at all on any level okay, but they have a very pleasant flavor and I I’m kind of like I have never made this before this is a brand-new okay for anything for me I love the 2 hour in the break she tasted want you guys all those really I’m just putting it together here with a little bit of the cheese a little bit of my walnut need will read and sign a bit of red onion and I I really made the red onion very fine and I’m not take a little time I put a little rosemary and some of them. Whichever you like I went outside and pick this morning and there you go you are ready to eat and there’s nothing like having those pressures ready to go you know I get great joy of taking it like everything, I mean the banana peppers Glenn picked last night I think right. The camp says that pick that cashes off that we know that you’ve got chaos going around here we need to I did not do But I did pick the herbs this morning on the red onion is from our garden. You know so it’s really nice to be able to go out to your garden and pick things and write them and you know enjoy them. I really like that so this is one of those dishes that’s a really nice thing to do it’s a fun dish and I know this is another one of those dishes and several of the dishes that you prepare are very you can you can change them up you can make of the way you want to make making individual lives. Yeah, yeah, and I always say this to people you know you’re only limited by your imagination, but we all know that at this point you can make different flavors if you if you like different groups and different flavors. >> Youth and U K and what’s nice about this is using the cashew cheese of course is no dairy no cholesterol. It doesn’t go bad secretly this out actually him the sunlight and the warm it up a little bit with this kind of night. But I’m sure we mention this before, but if you’re lactose intolerant that’s perfect exactly yeah, so there many reasons to eat a non-dairy. It’s cheese or milk or something of that nature. So that yes as in its excellent if you’re lactose If you’re watching a cholesterol right have any kind artery blockages or something like that you really need to be careful what you reading this is something that can really help you out considerably and you don’t lose can still eat cheese, it’s just not dairy right okay, but you know yeah exactly and if you put a little garlic in this and many taste even different okay, if you want to put different different flavors different person it you can make an herb teas. You could put your herbs in that he’s already without putting them on top, but I thought it looked pretty with him on the top that was going to ask you to for both ways how long could you refrigerate them and keep them around that’s really good question and I don’t I love the honesty. Well, yeah because they never last that long run, I’m always making something so you know if I keep the cheese and the woman meet in the refrigerator for a few days. >> You know that’s really as long as anything ever stays in my refrigerator because everything that we eat is fresh yes, so you know I don’t really keep anything. >> And more than a few days and I try to make small batches for something like this so that I know it’s not going to I don’t want to waste and running of course. >> So you know whatever all make something else with this I might make jalapeno pepper poppers you know, I’m a I’m even try pepper inching I don’t I don’t ever try one okay point I don’t know if they take that and I also brought in a fruit fly from home Our house oh my goodness, no thanks necessary and I know this will be something that you know when you do your classes and you have people over this is going to be something you’re going to be showing that I think this is a really good dish I’ve done my jalapeno pepper poppers right for a while, but this is really fun so I hope it’s enjoyed absolutely. >> Folks Raul shift change. She has a lot going on you can find out about more of that great recipes are things going on with her. >> Rosh if Jane