|Peppers, Sweet Recipes|
Sweet Pepper and Lentil Soup
2 Tablespoons olive oil
Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion/leeks begin to soften. Stir in paprika and allow it to cook for about a minute more.
Season the soup with S & P (more salt if you used water, less if you used purchased broth), and last Tablespoon olive oil. Stir in 1 Tablespoon of one of the vinegars,
Romesco Sauce for Crostini, Pasta, or as a vegetable dipper
4 large roasted yellow, orange, and or red peppers
Whirl everything in a food processor.
Multi Pepper Salad with Fontina
1.5 pounds Sweet peppers, roasted and cut into 1/4 inch strips
Combine the peppers, olives, and cheese. Mix the cream, lemon juice, mustard, and herb in a small bowl. Gradually whisk in the oil. Season with the S & P. Pour over the peppers and mix. Serve immediately.
pinch of cayenne pepper
Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sourcream or yogurt.
Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.
Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.
Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse.
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
4 red & yellow bell peppers
Preheat oven to 425F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
Ten Minute Stir Fried Chicken with Nuts adapted from The Minimalist Cooks at Home by Mark Bittman
1 Tablespoon peanut or vegetable oil
1) Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.
3 sweet peppers
Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.
VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE
16 baby carrots (about 8 ounces), peeled
In a large saucepan of boiling salted water cook carrots 1
In a small bowl whisk together vinegar, mustard, oil, and
Thread vegetables, alternating them, onto skewers. Brush
Gourmet July 1995
Stuffed Colored Bell Peppers I've tried many different grain/nut/herb combinations, nearly all successful. (The whole millet didn't work out too well...) Here's a loose recipe you can easily adapt to what you have on hand...
A little oil
Heat oil in large skillet; add and saute garlic and onion. Ad rice and brown about 5 minutes. Add desired liquid and allspice. Cover and cook until rice is done, about 40 minutes. Stir in tomatoes, cheese, almonds, basil, salt and pepper to taste. Blanch peppers in boiling water one minute (I sometime skip this step.) Stuff peppers with rice mixture. Bake at 350 degrees 30 minutes. Nine servings.
Pastel de maiz - this is a recipe from CSA member Angela U. who was taught "by feel" from a friend from Guadalajara. Works best with Poblano Peppers
10 ears of corn, cut from the cob and processed briefly in a food processor.
Mix everything but cheese and peppers in a large bowl. Add a bit of millk if the mixture seems dry. You are going for a slightly-firmer-than-custard-like finished product something like quiche filling. Pour about half of the mixture into a well greased baking dish and then add a layer of cheese and peppers . Repeat layers. Bake at 350 until nearly set in the middle and beginning to brown on top. Cover with foil if it seems to be browning too fast. Time will depend on the depth of your dish. You can also make 2-3 smaller pasteles which would need less baking time. My friend always serves this with chicken mole.
Stuffed Poblanos - -similar to a dish served at Pajaro Street Grill in Salinas, from CSA member Angela U
Make a mixture of 2 parts grated sharp cheddar cheese, ~1 part raisins, coarsely chopped and `1 part slivered almonds. Cut generous caps off the stem end of poblano peppers, remove core, seeds and ribs, leaving peppers whole. Fill peppers with the cheese mixture and reattach "lids" with toothpicks. Broil or grill, turning to char all sides. Makes a great light dinner with a salad and maybe some rice. (If you cook them under a broiler, line the pan with foil for easier clean-up.)