Parmesan Garlic Quick Bread

Makes 8 servings ( Ideal slow-cooker size 2 or 3 quart)
1-1/2 cups reduced-fat buttermilk baking mix (I used the regular type)
2 eggs whites (I used whole eggs)
1/2 cup skim milk
1 Tbsp. minced onions
1 Tbsp. sugar
1-1/2 tsp. garlic powder
1/4 cup Parmesan cheese
1. Combine baking mix, eggs, milk, onions, sugar, and garlic powder in a mixing bowl.
2. Spray slow cooker with cooking spray. Spoon dough into cooker.
3. Sprinkle dough with Parmesan cheese.
4. Cook on high 1 hour***** my bread took longer (wasn't done in the middle) check often as my slow cooker is older than yours...was very good..will definitely make often. :)

Italian Cheese Bread

2& 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon quick-rise yeast
1 cup warm water (120-130)
1 tablespoon vegetable oil
TOPPING:
1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil: add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12-in. pizza pan and pat into a 12-in circle. Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake at 450 for 15 minutes or until golden brown. Serve warm. Yield: 1 loaf

Olive and tomato, tear and share bread

4 & 1/2 cups white flour
1 teaspoon salt
1 teaspoon sugar
1 & 1/4 teaspoons fast-action dried yeast
2 tablespoons olive oil
1 cup water *might need more
1/2 cup pitted or stuffed green olives, roughly chopped
3 tablespoons sun-dried tomatoes (not in oil), roughly chopped
coarse sea salt and paprika, to garnish
1--put the flour, salt, sugar and yeast into a large bowl, add the olive oil then gradually mix in enough warm water to make a soft dough.
2--Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. Put the dough back into the bowl, cover loosely with oiled cling film and leave in a warm place to rise for 1 hour or until doubled in size.
3--Tip the dough out on to a lightly floured surface and knead well. Gradually work in the chopped olives and tomatoes. Pat into a rough circle about 8 inches in diameter. Transfer to a greased baking sheet and mark the dough into 8 wedges, but do not cut right through to the base.
4--Sprinkle with the salt and paprika then cover loosely with oiled cling film and leave in a warm place to rise for 30 minutes or until half as big again.
5--Remove the cling film and bake in a preheated oven, 400 degrees for 30 minutes. check after 15 minutes and cover with foil if over browning.
6--Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.

Cardamom Wreath

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110-115)
1/2 cup butter, softened
3/4 cup sugar
4 eggs
1 can (12 ounces) evaporated milk
1/4 cup sour cream
1 tablespoon grated orange peel
2-1/4 teaspoons ground cardamom
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1 tablespoon milk
Toasted sliced almonds
Coarse or granulated sugar
CARDAMON BUTTER
2 cups butter, softened
1/4 cup confectioner's sugar
1-1/2 teaspoons grated orange peel
1 to 1-1/2 teaspoons ground cardamom
1/2 teaspoon ground nutmeg

In a small bowl, dissolve yeast in warm water. In a mixing bowl, cream butter and sugar. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom and salt; mix well. Beat in 6 cups flour until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down: turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. Shape each portion to a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes. Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. In a mixing bowl, beat cardamom butter ingredients until blended. Serve with bread. Yield: 2 loaves ( 2 cups butter).

Molasses Oat Bread

4 cups boiling water
2 cups old-fashioned oats
1 cup molasses
3 tablespoons vegetable oil
1/4 cup sugar
3 teaspoons salt
1 package (1/4 ounce) active dry yeast
9 to 10 cups all-purpose flour

In a mixing bowl, combine the first six ingredients. Cool to 110-115 degrees. Add yeast: mix well. Add enough flour to form a soft dough Turn onto a floured surface: knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1-1/2 hours.
Punch dough down and divide into thirds; shape into loaves. Place in three greased 9-in.x5-in.x3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves - 12 slices each.

(Half) Whole Wheat Bread

originally from Valerie Evans
brought to you by Megan Clayton

2&1/2 cups quite warm water
2 &1/2 - 3 cups whole wheat flour
1/3 cup oil
1/3 cup honey
1 Tbsp salt
1 Tbsp yeast, softened in 1/4 cup water with a little sugar
3-3&1/3 cups white flour

Mix hot water, honey, oil, and salt together. Add whole wheat flour an d softened yeast. Add white flour and knead 3-5 minutes.
Let rise in bowl until double in size (1&1/2-2 hours). Punch down dough, let rest for 10 minutes. Form into loaves in pan (makes 2 loaves). Let rise about 1 hour. Bake at 400 for first 5 minutes, then turn down oven to 375 for 25 more minutes.

This is a pretty forgiving recipe. I've substituted several things in and out with good results. I like some molasses, or agave nectar for all or part of the honey. I also like adding wheat germ for up to about a cup of the whole wheat flour. Sometimes I add about 1/4 cup of ground chickpea flour for nutrition as well (replacing an equal part of flour).

Un-intimidating French Pleasant Bread

Un-intimidating French Pleasant Bread

This recipe is great because you don't have to knead or punch down, and it turns out great.
This is best fresh, the day of baking. *

1 pkg. instant dry yeast (about 1 Tbs).
2 cups warm water
1 Tbls sugar
2 tsp salt
4 cups flour (try 1/2 white, 1/2 wheat) I used all white
cornmeal
melted butter

Dissolve yeast, sugar and salt in the water. Add flour and stir until blended. Do Not knead.
Cover and let rise for 1 hour or until double in size.
Flour hands, remove dough and shape into 2 rounds on an oiled sheet sprinkled with cornmeal. I did sprinkled the cornmeal very heavier on the pan.
Let rise 1 more hour. Brush top with melted butter. Bake at 425 for 10 mins. turn oven to 375 and bake another 15 minutes. Brush with more butter when you pull it out. (yum, double yum!!)
* had some this morning and it still tastes great.

Spaghetti with zucchini, walnuts, and raisins

Spaghetti with zucchini, walnuts, and raisins

(Serves 4-hands-on time:15 minutes, total time: 20 minutes)

12 ounces spaghetti (3/4 box)
3 tablespoons olive oil
1/2 cup walnut halves, roughly chopped
4 cloves garlic, thinly sliced
1-1/2 pounds small zucchini (4-5)
cut into thin half-moons
3/4 cup raisins
Kosher salt and black pepper
1/4 cup grated Parmesan (1ounce)
Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
Add the qucchini and raisins to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving.

Italian Stuffed Jalapenos

Italian Stuffed Jalapenos

Ingredients
15 jalapenos, preferably red, cut in 1/2, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese

Directions
Preheat oven to 350 degrees F and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

Molded Eggnog

2 envelopes unflavored gelatin
1/4 cup sugar
1 quart cold eggnog
1/4 tsp. nutmeg
4 tsp. rum flavoring
1 cup heavy cream, whipped

Combine gelatin and sugar in double boiler; stir in 1 cup eggnog. Stir over boiling water until gelatin and sugar are dissolved; remove from heat. Add remaining eggnog; add nutmeg and flavoring. chill until mixture mounds slightly when dropped from spoon. Fold in cream. Turn into 60cup mold; chill until firm. Unmold. Yield: 10 servings

Seasonal Savings

One way to predict when sales will be at their lowest point is to pay attention to the seasons. Certain grocery products always go sale at the same time of year. Some are obvious, like ketchup and mustard around the 4th of July, and pie crust and potatoes around Thanksgiving. But others are more mysterious. For instance, I bet you didn't know that Quaker puts all its products on sale in January. Or that March is National Frozen Foods Month. And Prego and Ragu have sauce wars in September. Here's a list of reliable seasonal savings. Some are predictable because of holidays and the weather. Others are tied to obscure promotional months like National Fiber Month. You'll want to be on the lookout for these stockpiling opportunities.
JanuaryBread, Cereal, Chili, Cold-weather meals, Diet foods, Hot teas, Pepsi, Planners, Prunes, Quaker products, Rubbermaid totes, side dishes, shelf organizers, Tostitos, Weight-loss products.
FebruaryCandy, Canned foods, Chinese food, Chocolate, Heart-healthy foods, Snack foods.
MarchBeverages, Cleaning supplies, Eggs, Frozen foods, Ham, Kraft products, Paper products.
AprilAsparagus, Cookware, Ham, Kosher foods, Soy products, Vacuum cleaners,Eggs, Leafy greens, Lamb, Whole grain foods.
MayBaked beans, Barbecue sauce, Bottle water, Bug repellent, Cleaning supplies, Condiments, Frozen vegetables, Ground Beef, Home maintenance, Hot dogs, Lemonade mix, Paper goods, Plastic plates and cups, Ribs, Soda, Small appliances, Strawberries, Sunscreen.
JuneBuilding materials, Cheese, Hardware, Ice Cream/Yogurt, Tools.
JulyCondiments, Pickles, Computers, Hamburgers, Hot dogs, Soda.
AugustCereal, Cold cuts, Fresh fish, Fresh fruit, Fresh vegetables, Juice, Peaches, School supplies, Waffles.
September
School supplies, Breakfast foods, Capri Suns, Campbell's soups, Canned goods, Cereal, Fruit snacks, Gardening supplies, Housewares, Jelly, Lunchables, Peanut butter, Prego spaghetti sauce, Ragu spaghetti sauce.
October
Baking products, Candy, Cheese, Chicken broth, Chocolate chips, crackers, Cranberries, Instant potatoes Kraft foods, Marshmallows, Nuts, Pasta, Pie shells, Pizza, Pudding, Stovetop stuffing, Turkey, Vanilla/corn syrup, Whipped cream, Wine.
NovemberBaking ingredients, Candy, Canned goods, Chicken broth, Condensed milk, Cookies, Cranberries, Creamed soup, Flour, Frozen pies, Plants, Sweet potatoes, Thanksgiving foods, Turkey, Yams.
DecemberBaking supplies, Canned goods, Champagne, Party foods, Meat.
Sale Cycles
In addition to seasonal savings, Guerrilla Grocery Shoppers can take advantage of sale cycles when stockpiling. Grocery products go on sale at predictable intervals. Lauren A. of Pennsylvania noticed that the cheese she likes is discounted every 12 weeks and the chicken breasts her fiance enjoys go on sale every four weeks. There's no across-the-board rule, but if you pay attention you, too, will begin to see how frequently the items on your top 20 list are discounted. Lauren is very careful with her money, and she also noticed that often the same product is on sale at one grocery store this week and another one next week. That's because product manufacturers provide store-specific incentives to goose sales of their merchandise.

Taming the Nutritious Bean

Good nutrition is important. Many people are finding healthful benefits from cutting down on meats, reducing the fat content of their meals, and including more high fiber legumes and grains in their diets. The health benefits of high-fiber, low-fat foods are becoming better know. High-fiber, high complex carbohydrate foods such as dried beans and lentils (high in protein, B vitamins, and iron) are know to discourage various diseases as well as to reduce blood cholesterol and blood sugar. unfortunately, beans are also known to discourage second and third eaters because of the intestinal upsets they can also cause. There are some solutions. Sprouting beans decreases the amount of complex sugars that cause gas production. Also, sprouting increases the sprouting increases the nutrient content of the beans, mainly vitamin C, as well as adds enzymes that also aid in digestion. But sprouting will not eliminate gas completely. Another solution is to incorporate beans into the diet slowly. According to Dr. Albert Purcell in the Food Science and Nutrition Department at Brigham Young university, using beans on a regular basis can help promote a supply of the intestinal bacteria necessary to digest beans properly. Regularly eating small quantities of beans can quickly raise the body's tolerance level. There are many ways to use beans in cooking. One of our family's favorites is to make bean flour. Dry beans ground to a flour in an ordinary wheat mill or grinder will cook in only three minutes. This flour can be used to make nutritious, almost instant cream soups, made without fat or dairy products. Bean flour can be added to many recipes calling for wheat flour with bean flour. i even use bean flour to increase the nutrition of commercial ca, muffin, cookie and bread mixes. I stir in a few tablespoons of bean flour and add extra liquid as necessary. Combing bean and wheat flours also helps form a complete protein. For a nutritious and tasty bean flour, I grind a variety of beans together. I most often use small white beans or navy, pinto, small red, black, or garbanzo beans. Dried peas and lentils can also be ground to a flour. From these legume flours I make soups, sauces, gravies, casseroles, breads, dips, and desserts. The following recipe for three minute creamy chicken soup can be made with any type of white bean flour. In a saucepan over medium high heat, whisk one cup of bean flour into six cups of hot water and two tablespoons of chicken bouillon. Cook for one minute; then reduce heat to medium low and cook an additional two minutes. For a super creamy texture, remove from heat and blend for thirty seconds. If desired, add one cup of cooked, diced chicken pieces or two to three cups of cooked potatoes, carrots, or other vegetables. Serves three to four. This soup can also be used as a gravy.*(I think this soup recipe needs a lot of garlic also! :) Mom Miller) By Rite Bingham, Gresham, Oregon

Country White Bread

1 & 1/2 teaspoons active dry yeast or 2 ounces fresh yeast
4 & 1/2 cups bread flour
1 tablespoon kosher salt
Nonstick cooking spray
1. In the bowl of an electric mixer with a hook attachment, combine the yeast with 1 & 3/4 cups lukewarm water. Let stand until foamy, about 10 minutes.
2. Add 2 cups of the flour and mix for several seconds on low speed, then add the remaining 2&1/2 cups flour and the salt. Mix on medium speed until the dough comes away from the sides of the bowl and forms a ball, about 10 minutes.
3. Lightly great a large bowl with nonstick cooking spray. Form the dough into a loose ball and place it in the bowl. Lightly grease a sheet of plastic wrap and loosely cover the dough, greased side down. Allow the dough to rise until nearly doubled in size, about 1 hour.
4. Punch down the dough, and knead for several turns. Form the dough into a ball, cover with the plastic wrap, and let rise until doubled for another hour.
5. Preheat the oven to 375. Lightly dust a workspace with flour and turn out the dough. Divide in half and shape each portion into a loaf by gently tucking it into itself until the outside is smooth. Lightly grease 2 (9x5 inch) loaf pans. Place the dough into the pans and let it rise, covered with a kitchen towel, for 30 minutes.
6. Bake for 1 hour, or until the tops of the bread are golden brown and the loaves sound hollow when tapped. Cool in the pans for 5 minutes before turning out onto a rack. Makes a crispy loaf that is REALLY GOOD!

Crisp Pear Tart

Using a 7-inch flour tortilla as the "crust" or shell and Bartlett or Anjou pears that are ripe enough to eat as the fruit topping *(I used canned pears as well) you can make a fast and easy fruit tart. To make certain that the crust is crisp and caramelized on the bottom, butter and sugar the underside of the tortilla before topping it with the pears. Some of the mixture usually runs out from the bottom of the tart and the tart may burn lightly around the edge, but I don't mind a dark, caramelized edge on my tart shell. If you object to it, you can trim a little of it off. 4 servings.
1 (7-inch) flour tortilla
2 tablespoons unsalted butter, softened
3 tablespoons sugar
2 medium firm but ripe Bartlett or Anjou pears (about 3/4 pound total)*I used drained canned pears, worked great.
3 tablespoons apricot preserves
1 tablespoon pistachio nuts
Preheat oven to 400. Place the tortilla in the center of a cookie sheet lined with foil. Spread 1 tablespoon of the butter on top of the tortilla and sprinkle it with 1 tablespoon of the sugar. Turn the tortilla over so the buttered side is underneath.
Peel, core, and cut each pear into about 12 wedges. Beginning at the edge of the tortilla, start arranging the wedges in a concentric circle with the thin edge of each wedge facing toward the center of the tortilla. Create another slightly overlapping circle, working in toward the center of the tortilla. Add additional rows with the remaining wedges, ending with a few pear pieces in the center to complete what will look like a large rose. Scatter the remaining 1 tablespoon butter, divided into pieces, on top and sprinkle with the remaining 2 tablespoons sugar. Bake for 30 minutes, or until the pear slices are tender and the tortilla is crisp and browned. Remove from the oven, set aside for a minute or so, then life the tart with a spatula and transfer it to a rack to cool, discarding any burned bits around it. Heat the apricot preserves, if too thick to use as a glaze, in a microwave oven for about 10 seconds to liquefy. Spread the glaze on the top of the tart. Cut the tart into 4 wedges, sprinkle with pistachios, and serve at room temperature. Served this during French week (Tour De France, 2010).

Garden Magic

Here's recipe for weed killer that has the power of Roundup for a fraction of the price. Mix two cups ordinary table salt into one gallon of white vinegar that has five percent acidity. Add eight drops liquid dish washing soap. Label and keep out of reach of children. This is not toxic, but it will kill any and all vegetation, even the good stuff, so be careful where you spray it. Another caution: Spraying this multiple times in the same area will sterilize the soil so that nothing will grow there for a long time. It is ideal for killing weeds that grow between cracks in your sidewalk and other areas where you don't want vegetation.

Tub and Shower Magic

If you haven't experienced the power of original Blue Dawn plus white vinegar, you are in for a treat. Remove the top of plastic spray bottle and fill it half full with hot white vinegar (heat up in a glass in the microwave). Fill the rest of the bottle with Blue Dawn liquid dish washing soap. Apply the top tightly. Gently shake the bottle to mix. That's it. You now have a powerful cleaning product that will melt soap scum and tub and shower buildup, clean sinks, appliances and just about anything. Just spray it on, scrub, rinse and be amazed. for tough soap scum build up, spray the mixture on and allow it to sit as long as overnight. Then, scrub and rinse. Test first if you are hesitant about using it on certain items.

Salad of White Beans with Tomatoes and Tuna

Serves 3-4/Vegetarian
For the Dressing:
3 tbsp. olive oil
2 tsp. lemon juice
salt and freshly ground black pepper
For the Salad:
one 15-oz. can navy or cannellini beans, drained
one 7-oz. can tuna, drained and broken into chunks
5 oz cherry tomatoes, quartered
2 scallions, trimmed and thinly sliced
1-2 tbsp. chopped fresh marjoram or mint
In a small bowl, mix together the olive oil, lemon juice and seasoning. Assemble the remaining ingredients in a bowl and then drizzle with the dressing and toss.

Corn and Zucchini Pan Souffle

5 eggs, separated
1/3 cup sliced green onions
3 Tbsp. butter
1 Tbsp. all-purpose flour
2/3 cup milk
1 cup shredded sharp cheddar cheese (4oz)
dash cayenne pepper
dash ground nutmeg
2 cups fresh corn kernels
1 & 1/3 cups shredded zucchini
1/4 cup finely shredded Parmesan cheese
1 recipe Tomato Relish
Parmesan cheese shavings
1. Preheat oven to 400. Grease a 2-quart shallow round (10inch)baking dish with butter; set aside. In large mixing bow beat whites and 1/2 tsp. salt until stiff peaks form; set aside.
2. Place yolks in bowl;beat lightly. Set aside. In medium saucepan cook and stir onions in butter 1 minute. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir about half the mixture into yolks. Return all to saucepan. stir in cheddar, cayenne, and nutmeg until cheese melts. Remove from heat.
3. Add about 2/3 cup egg whites to sauce to lighten. Gently fold whites-sauces mixture into remaining whites. Fold in corn and zucchini. Spoon into dish. Sprinkle with Parmesan. Bake, uncovered, 22 to 25minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. Serve with Tomato Relish and Parmesan shavings. Makes 8 servings.
Tomato Relish. In a bowl combine 1&1/2 cups halved or quartered grape tomatoes; 1/2 cup sliced green onions, 3 Tbsp. lime juice; 3Tbsp. snipped fresh cilantro; 2 Tbsp. minced, seeded jalapeno pepper; 1/2 tsp. salt; and 1/2 tsp. cumin.

Caponata Panini

4 sourdough demi-baguettes or rolls, halved lengthwise
8 slices provolone cheese, halved
2 cups Caponata
Special equipment:
indoor grill (I used a George Foreman grill)

Preheat indoor grill.

Using a grapefruit spoon, scoop out a 1-inch-wide trough along the cut sides of the baguettes. Place 2 half-slices provolone cheese on each half of the baguettes. Spoon 1/2 cup caponata on each of the bottom halves of the baguettes. Invert the top halves of the baguettes on top of the caponata. Grill the panini until the cheese melts and the bread is golden and crispy, about 5 minutes.

Caponate

Leftover caponata will keep, covered in the refrigerator, for up to a week.
Toss with warm pasta; serve on top of meat, chicken, or fish; or simply serve it with some toasted bread or crostini.

1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes *I peeled the eggplant in stripes and then cut into cubes.
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14-1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon capers, rinsed and drained
1/2 teaspoon salt, or more to taste.
1/2 teaspoon freshly ground black pepper, or more to taste.
In a large stainless-steel skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, salt, and pepper. Season with more salt and pepper, if needed.