Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Andy & Shell
 
Posts: n/a
Default Using Bell Peppers (9) Collection



Focaccia with Roasted Peppers and Crunchy Garlic
Roasted Peppers with Garlic
Barley Pilaf with Roasted Peppers and Snow Peas
Mushrooms and Peppers
Black Beans And Red Peppers
Fava Beans with Sweet Peppers
Sauteed Corn & Peppers
Zigeunersauce with peppers
Peppers in Vinegar (Peperoni in Aceto)


Focaccia with Roasted Peppers and Crunchy Garlic Topping

Serving Size : 4
4 red peppers
2 cups chickpeas -- canned, well rinsed and drained
*OR*
1 cup dried chickpeas -- soaked in water overnight, then
cooked till tender
8 cloves garlic -- crushed
2 tablespoons lemon juice
1/4 cup tahini
1/4 teaspoon ground cumin
1/4 teaspoon salt
grated rind half an orange
2 tablespoons mint -- chopped
slab of focaccia -- cut into fat fingers
*OR* sourdough bread
3 tablespoons extra virgin olive oil
4 dried 'Birds Eye' chillies

Sit the peppers on an oven rack in an oven preheated to 210C and cook
20-30 minutes, or till blistered and charred. Transfer to a plate and when
cool, peel and remove the cores and seeds. Chop the peppers into fat
strips and set aside with any juices. In a food processor, blend the
chickpeas, 2 cloves of garlic, the lemon juice, tahini and cumin with 1/4
teaspoon of salt. If the mixture is very thick, soften it with a little
warm water, or cooking liquid reserved from the chickpeas; it should be of
a firm but spreadable consistency. When ready to assemble the croutes, mix
the orange rind and mint through the peppers. Toast the bread on both
sides under a preheated grill. Spread the toast thickly with the chickpea
puree and top with the peppers and juices. Arrange on a platter. Heat the
olive oil and chillies in a small frying pan over a medium heat. Crush
them lightly, then remove with a slotted spoon and discard. Add the rest
of the garlic and cook gently until a pale biscuit colour. Spoon the
crunchy garlic and oil over the croutes and serve immediately. "Cuisine
Issue 52 - September 1995"


Roasted Peppers with Garlic
SERVES 8-10

6 large peppers, a combination of yellow, red and green
6-8 tablespoons olive oil
2 tablespoons wine vinegar
salt and freshly ground pepper
pinch of dried thyme
'A teaspoon ground fennel seeds or celery salt
100g/4oz green olives, stoned
1-2 tablespoons finely chopped garlic
2 tablespoons finely chopped parsley

Heat the grill to maximum for 20 minutes. Arrange the peppers in the grill
pan, reduce the heat to moderate, and grill the peppers until their skins
blacken and blister, turning them regularly so that they cook evenly. Do
not increase the heat again - slow steady charring gives the peppers their
delicious flavour. When the peppers are thoroughly charred all over, place
them under cold run- ning water and rub off the skins with your fingers.
Pat the peppers dry, cut them in half and discard the seeds and stems.
Slice the peppers into thick strips. In a small bowl, combine the olive
oil and wine vinegar and season with salt and freshly ground pepper, to
taste. Add the dried thyme and ground fennel seeds or celery salt and
whisk vigorously with a fork until emulsified. Arrange the pepper strips
in a shallow dish. Pour over the dressing and toss lightly. Cover the dish
with foil, place in the refrigerator, and leave to marinate for 8 hours or
overnight. Just before serving, arrange the peppers in a large serving
dish. Garnish with the green olives and sprinkle with the finely chopped
garlic and parsley.

Robert Carrier's
Gourmet Vegetarian.


Barley Pilaf with Roasted Peppers and Snow Peas

1 teaspoon olive oil
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1-1/3 cups vegetable broth
2/3 cup uncooked quick-cooking barley
1/2 cup (1/2-inch) diagonally cut snow peas
6 tablespoons finely chopped Roasted Bell Peppers
1/8 teaspoon black pepper

This recipe provides a hearty alternative to rice pilaf. Use a mix of
roasted red and yellow peppers for the best appearance. Heat olive oil in
a medium saucepan over medium-high heat. Add celery and onion; saute 3
minutes or until tender. Add broth; bring to a boil. Stir in barley;
cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas,
bell peppers, and black pepper; remove from heat. Cover and let stand 5
minutes. Yield: 4 servings (serving size: about 2/3 cup). Serves 4
http://recipes.alastra.com/


Mushrooms and Peppers

12 oz mushrooms, cleaned, sliced or cut in chunks
2 medium onions, halved andsliced about 1/4 inch thick
2 medium green peppers, cleaned,halved and sliced about 1/2 inch thick
8 oz. can tomato sauce
1/2 - 1 tsp garlic powder
1 - 2 Tbsp oregano
pinch of salt and pepper

Add mushrooms, peppers and onions to a large non-stick pan. Saute
over medium-high heat until onions are soft and golden. (You may need a
squirt of non-stick cooking spray if you don't have a non-stick pan).
Add tomato sauce and 1/3 of the can of water. Add spices (I use the
larger amount listed) and mix well. Cook covered over the lowest heat
(simmer) for 20 minutes.


Black Beans And Red Peppers

1 teaspoon olive oil
1 medium red onion -- coarsely chopped
1/2 teaspoon ground cumin
3/4 pound red peppers -- thinly sliced
3 cups cooked black beans
2 cups vegetable broth
2 tablespoons cornstarch
Salt and pepper to taste

In large saucepan, heat oil over medium heat. Add onion and saute,
stirring, until lightly browned. Add cumin and peppers and cook, stirring
occasionally, until tender. Set aside 1/4 cup of broth. Stir beans and
remaining 1-3/4 cups of broth into onion mixture. Heat to boiling. In cup
or small bowl, stir together reserved broth and cornstarch. Stir into
boiling mixture and cook, stirring, until sauce is thickened and clear.
Add salt and pepper to taste. Serve immediately. >From the Vegetarian
Resource Group website; Serving Size: 4



Fava Beans with Sweet Peppers
Yield: 4 Servings

2 1/2 pounds unshelled fava beans (butter beans)
1 large or 2 small sweet red peppers
2 tablespoons olive oil
2 large garlic cloves, finely minced
1/3 dry white wine or apple juice
1/4 teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
Bring a large pot of salted water to a boil while you remove the
fava beans from their pods.

Meanwhile, roast the red peppers over a gas flame or under a broiler,
turning until all sides are uniformly charred. Remove from the
heat and place in a paper or plastic bag until cool enough to
handle. Remove all the charred skin, rinse the peppers and pat
dry. Slice into thin strips, then cut the strips into 1 - or 2-inch
lengths.

Blanch the fava beans for 30 seconds, no longer, drain, and transfer
to a bowl of cold water. Slip the beans out of their thick skins,
and place in a bowl.

Heat the olive oil in a heavy-bottomed lidded skillet and gently
saute the garlic until golden, about 2 minutes. Add the fava beans
and red peppers and stir together over medium heat for about 2
minutes. Add the wine and the thyme, cover, and turn heat to low.
Simmer 5 to 8 minutes (they are very good slightly crunchy and
bright green; after they've cooked 5 minutes their color dulls and
they become quite soft). Add salt and freshly ground pepper to
taste, stir in the lemon juice, and serve.
Arielle's Recipe Archives:


Sauteed Corn & Peppers
4 servings

1 sm Poblano chile
1 ea Red bell pepper
1/2 ea Onion, chopped
1 pn Salt
1 pn Black pepper
1/2 tsp Cumin
2 Tbsp Olive oil
2 cup Corn kernels
1 ea Tomato, seeded & chopped
2 Tbsp Lime juice

Rinse & dry the poblano chile & red pepper. Cut a slit near the stem
of each. Grill or broil them on a skewer, turning frequently, until
the skin begins to blacken, about 8 minutes. Place peppers in a
paper bag to sweat for at least 15 minutes. When cool enough to
handle, remove from the bag, skin & deseed. Discard the skin &
seeds. Dice the chile & pepper & set aside.

Saute the onion, salt, pepper & cumin in a large skillet until the
onion is golden, about 5 minutes. Add the corn & saute for 2
minutes. Add the reserved chile & pepper & saute for another 3
minutes. Reduce the heat & stir in the tomato & lime juice. Serve
right away.

"Vegetarian Gourmet"


Zigeunersauce with peppers

500 g ketchup
150 g red bell peppers, diced
75 g pickled onions, diced
100 g pickled cucumbers, diced
Tabasco
2 tsp sugar

Mix all ingredients except tabasco and sugar. Then add tabasco and
sugar to taste


Peppers in Vinegar (Peperoni in Aceto)

6 red bell peppers (capsicums), cored, seeded,
and quartered lengthwise
1/2 cup (125 ml) red wine or balsamic vinegar
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil

Toss the peppers with the vinegar, salt, and pepper in a bowl.
Transfer to a large skillet and cook covered over low heat, stirring
occasionally, until the peppers are tender and the liquid has reduced
to about 3 tablespoons (45 ml), about 25 minutes. Transfer the
peppers to a serving platter and add the olive oil to the skillet.
Heat just until the oil is warmed through, less than 1 minute, and
pour over the peppers. Toss the peppers and adjust the seasoning if
necessary. Allow to cool for at least 30 minutes and serve at room
temperature. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bell peppers Julie Bove[_2_] Diabetic 25 29-07-2012 07:28 PM
How do you use your excess bell peppers? James[_1_] General Cooking 41 17-08-2007 07:39 PM
Bell Peppers [email protected] General Cooking 10 27-12-2005 03:20 PM
Using Bell Peppers (5) Collection luckytrim Recipes (moderated) 0 25-11-2003 04:00 PM
Using Bell Peppers (8) Collection Andy & Shell Recipes (moderated) 0 24-11-2003 08:53 PM


All times are GMT +1. The time now is 09:31 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"