Using Bell Peppers (8) Collection
 

Roasted Red Pepper Ketchup
Roast Red Pepper Paste
Red Pepper Pasta
Italian Two Pepper Salsa
Mexican Red Pepper & Tomato Soup
Soybean and Roasted Red Pepper Sauce
Red Pepper Puree
Spicy Roasted Pepper Dip with Garlic Pita Crisps*


Roasted Red Pepper Ketchup

2 Lbs red peppers
1/4 cup minced white onion
1 cup water
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon course salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon ground allspice

Roast the peppers, there are a few ways of doing this:
Broiler - You can cut them in half, seed and devein them and cook
them skin side up under your broiler till they blacken and blister.
(about 5 minutes)

Gas Cooktop - Stick a fork in the end of the whole pepper and use
the fork as a handle to blacken it over your gas cooktop flame

BBQ Grill - Cook as many whole peppers as you want on your Grill
turning them as the sides begin to blacken. (this is the easiest
way to cook lots of peppers, I did 36 in about 30 minutes).

After the peppers are blackened, you scrape the skin off with a
fork & butter knife, quarter and put aside in a collander. Rinse
the peppers off well to remove any charred pieces.
Combine peppers, onions and water in a non reactive pan. Bring to
a boil over medium high heat. Reduce heat to medium-low and simmer
for 20 min, uncovered.
Put into a food processor or blender and process till smooth.
Return mix to pan. Add remaining ingrediants. Bring to boil over
medium high. Reduce heat to medium low and simmer for 20-25 minutes,
stirring occasionally.
Put into hot sterile jars and seal. Process in boiling water bath
for 15 minutes. Set jars upside down on dishtowel to cool about
2 hours. Catsup is ready to use immediately.


Roast Red Pepper Paste

Makes about 4 cups can be frozen for up to 1 month!

8 med. red bell peppers (about 3 pounds)
1/3 cup plus 1 Tbsp. olive oil
2 cloves garlic
1/2 tsp. salt

Preheat the oven to 400-deg. F. Place peppers in a shallow baking
dish and rub them with 1 Tbsp. of olive oil. Roast the peppers,
turning occasionally, until skin is blistered (about 30 minutes).
Seal tightly in a plastic bag and let cool to room temperature. Peel,
seed, and core the peppers, discarding any accumulated liquid. Blot
dry with paper towels.
In an electric blender or food processor, puree the peppers,
garlic and salt for 30 seconds, stopping to scrape down the
container's sides when necessary. With the motor running, pour in the
remaining 1/3 cup of olive oil in a thin stream. Continue blending
for 30 seconds.

**At this point the paste can be stored. Transfer it to a 1-qt.
container with a tight fitting lid. Refrigerate for up to 3 days or
freeze for up to 1 month at 0-deg. F.

Transfer to a serving bowl, and use as a spread for thinly sliced
French bread or as a dip for such crudites as broccoli florets or
zucchini sticks.
From: Cook Now -- Serve Later by Readers' Digest


Red Pepper Pasta

Fettuchini noodles, cooked (gf if necessary)
1 red bell pepper (sliced in thin strips)
1/3 yellow bell pepper (sliced in thin strips)
3/4 cup toasted dry wholemeal bread crumbs (gf if necessary)
3/4 tsp. Italian seasoning
5 - 6 cloves garlic
olive oil
salt to taste

Saute garlic in olive oil in medium non-stick pan. Combine bread crumbs
and
Italian seasoning. Add to garlic and olive oil. Add peppers just until
warmed. Salt to taste and serve immediately.
Source: Culinary DeLights/Blue Mt. TV


Italian Two Pepper Salsa

1 tsp. Olive oil
1 bell pepper cut into 1/2 in. Pieces
1 red or yellow pepper cut into 1/2 pieces
1 clove garlic crushed
1/2 tsp. Oregano

In small skillet heat the oil over medium heat until hot. Add the peppers,
garlic and oregano; cook for 4 minutes, stirring occasionally.


Mexican Red Pepper & Tomato Soup
Yield: 4 Servings

4 tsp Olive oil
2 Onions, sliced
2 Red peppers, de-seeded and Chopped
2 Garlic cloves, crushed
1 Tbsp Mild chilli powder
1/2 tsp Ground cinnamon
14 oz (420 g) canned chopped Tomatoes
2 Tbsp Tomato puree
1 1/2 pt (900 ml) vegetable stock
4 oz (1 20 g) cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
Oregano, to garnish

Heat the oil in a large saucepan. Add the onions,
red peppers and garlic and cook gently for about 5
minutes until softened. Stir in the chilli powder and
cinnamon and cook for 1 minute more. Add the
chopped tomatoes, puree and stock. Bring to a boil and
then reduce the heat, cover and simmer for 20 minutes.
Blend the soup in a liquidiser or food processor
until smooth. Return to the saucepan, add the cooked
pasta and reheat the soup gently. Season with salt to
taste. Serve the soup in warm bowls, garnished with
chopped coriander or oregano.


Soybean and Roasted Red Pepper Sauce

This versatile sauce takes minutes to prepare. Some serving suggestions:
Use
instead of tomato sauce for pizza. Drizzle on nachos or burritos. Use as a
dip for baked tortilla chips. Spread a thin layer on hot cooked veggie
burgers.

1 1/2 cups cooked soybeans
1 roasted red bell pepper (about 1/2 cup jarred roasted red bell pepper)
1/4 cup water or vegetable broth
2 tablespoons nutritional yeast flakes
1 tablespoon brown rice vinegar
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
pinch of dried red pepper flakes, to taste (optional)

Blend all ingredients in a blender at high speed until smooth. Refrigerate
until ready to use. If you'd like to serve the sauce warm, heat gently in
a
saucepan or double boiler (do not simmer or boil).

Makes about 2 cups.



Red Pepper Puree
12 servings

2 Tbsp Oil, olive
2 ea Garlic cloves, minced
2 cup vegetable stock
2 cup Onion, chopped
1 lb Peppers, red bell
1 tsp Szechuan chili sauce

Heat the olive oil in a large saucepan over high heat. Add the onions,
garlic, and bell peppers then saute for 10 minutes. Add the vegetable
stock
and chili sauce. Bring to a boil before reducing heat to simmer, covered,
until vegetables are very soft. Let cool then puree in a processor or
blender. Makes about 3 1/2 cups. May be stored for brief periods if
refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan
chili sauce. Serve with stir-fried or steamed vegetables.



Spicy Roasted Pepper Dip with Garlic Pita Crisps*

This is a delicious, savory dip that is low in calories and fat.
Makes 3 cups

1 1/4 cups lite silken tofu (firm)
1/3 cup eggless mayonnaise*
4 garlic cloves, peeled
3/4 cup roasted sweet red and yellow peppers (jarred is fine)
2 tablespoons red wine vinegar
1/4 to 1/2 teaspoon Tabasco sauce
2 teaspoons tamari
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Place tofu in food processor and blend.
Add tofu mayonnaise, garlic, and peppers and pulse to mix.
Add remaining ingredients and pulse until blended, but chunky.
Refrigerate several hours or optimally, overnight.
Serve well chilled with crudites or pita crisps.
*Vegenaise or Nayonnaise

Nutrition Analysis: per 3 oz. serving
Calories 28, Protein 2g, Carb 4g, Fiber 1g, Fat 1g, Chol 0.0mg, Calcium
20mg. Sodium 69mg. Calories from protein: 24%
Calories from Carb: 51% Calories from Fat: 25%


Garlic Pita Crisps:

Low fat and flavorful, this quick and easy alternative
to chips, is a terrific accompaniment to any dip.

12 servings
12 whole wheat or oat bran pita pockets
granulated garlic
Cooking oil spray

Preheat oven to 400 Oil spray baking pan lined with foil.
Cut pita pockets into eighths and place on prepared pan.
Lightly oil spray top side of pita, and sprinkle with granulated garlic. I
sometimes like to add Gomasio (Sesame & salt sprinkles) Bake 10 minutes.
Place under the broiler 3 to 4 minutes, or until lightly browned.
Place dip in center of platter or dip tray, surrounded by pita crisps, or
serve alongside several dips in a napkin lined basket.

Nutrition Analysis, per serving: 8 pita crisps:
Calories 122, Protein 5g, Carb 25g, Fiber 3g, Fat 1g, Chol 0.0 mg, Calcium
15 mg. Sodium 172 mg.
Calories from Protein: 15% Calories from Carb: 77%
Calories from Fat: 8%
Soy of Cooking, Marie Oser, John Wiley & Sons, Inc.,

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