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Sweet Peppers

Roasted Peppers
Place peppers directly on cooking source, preferably a gas stove or barbeque.  Directly on an electric stove burner will work too.  Using tongs, turn the peppers as their skins blacken.  You want a pepper that is completely black.  Then put peppers into a paper bag and close the bag.  Let them sit for 10-15 minutes.  Remove peppers from the bag, cut them in half, remove the stem and seeds and flatten each half on a plate.  Scrape away the black skin. 
Peppers can then be stored in a container with olive oil for about a week. 

 

Marinated Roasted Peppers
These roasted peppers are scrumptious.  They may be added to salads, put on sandwiches, or served plain as garnish.
Roast 6 peppers as shown in the above recipe.  Slice into thin strips
To make a marinade, whisk the following ingredients until slightly thickened:
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 minced scallions
2 teaspoons minced parsley
2 teaspoons minced oregano
2 teaspoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
Pour over the peppers and let stand at room temperature for a few hours.  This will keep in the refrigerator for a few weeks.

 

Roasted Peppers and White Bean Spread
1 cup roasted red peppers
1 cup drained canned white beans
½ cup coarse fresh white bread crumbs
½ teaspoon anchovy paste
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Puree all ingredients in a food processor until smooth.

 

Roasted Pepper Hummus
2 cloves garlic
1 cup drained canned garbanzo beans
1/3 cup tahini (sesame seed paste)
1/3 cup lemon juice
1 cup roasted red peppers
½ teaspoon dried dill
½ teaspoon salt
Puree all ingredients in a food processor until smooth.

 

Vegetarian Mexican Casserole
Mix together
2 cans black beans
1 12 oz package frozen corn
Put in a 9 x 13 pan and top with corn tortillas
In a large skillet, sauté chopped 3 red peppers until starting to limp
Add a bag of spinach and cook until wilted
Stir in ½ 32 oz carton of plain low or fat free yogurt
Pour this mixture over corn tortillas
Add another layer of corn tortillas on top
Pour one can of green enchilada sauce over all
Bake for about 45 minutes at 350 degrees
Serve

 

Cashew Chicken
Cooking sauce:
    ½ teaspoon cornstarch
    a dash of tabasco
    ¾ teaspoon sugar
    ¾ teaspoon white wine vinegar
    1 teaspoon water
    1 tablespoon soy sauce
1 tablespoon soy sauce
1 teaspoon cornstarch
1 whole chicken breast, (about 1 lb.) skinned, boned, and cut into bite size pieces (thighs work too)
3 tablespoons oil
½ cup salted roasted cashews
1 bell pepper (any color) but into 1 inch pieces
1 onion, chopped into large pieces
1 tablespoon grated ginger
1 small can water chestnuts
Prepare cooking sauce and set aside.  In a bowl, stir together soy and cornstarch.  Add chicken pieces and stir to coat.  Set aside.
Place frying pan (or wok) over medium high heat.  Add two tablespoons oil to a frying pan and heat on a medium-high heat.  When oil is hot, add cashews and stir until brown, about one minute.  Remove from pan and set aside.  Add chicken mixture and stir-fry until meat is no longer pink in  the center, about five minutes.  Remove from pan and set aside.  Pour remaining one tablespoon of oil into pan.  When oil is hot, add pepper, onion and ginger and stir-fry until pepper is tender-crisp (about 4 minutes).  Return chicken to pan, along with the water chestnuts.  Stir in cooking sauce until sauce boils and thickens.  Stir in cashews.  Serve with rice if desired.

 

 

 

 

Greek Pasta Salad with Roasted Vegetables and Feta
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 yellow bell pepper, cut into 1/2 inch pieces
  • 1 medium eggplant, cubed
  • 3 small yellow squash, cut in 1/4 inch slices
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 12 oz package large pasta like penne
  • 1 1/2 ounces sun-dried tomatoes, soaked in 1/2 cup boiling water
  • 1/2 cup torn arugula leaves
  • 1/2 cup chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • 4 ounces crumbled feta cheese
  1. Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray with non-stick cooking spray.
  2. In a medium bowl toss the red bell pepper, yellow bell pepper, eggplant, and squash with 2 tablespoons of the olive oil, salt, and pepper. Arrange on the prepared cookie sheet.
  3. Bake vegetables 25 minutes in the preheated oven, tossing occasionally, until lightly browned.
  4. In a large pot of salted boiling water, cook pasta 10 to 12 minutes, until al dente, and drain.
  5. Drain the softened sun-dried tomatoes and reserve the water. In a large bowl, toss together the roasted vegetables, cooked pasta, sun-drained tomatoes, arugula, and basil. Mix in remaining olive oil, reserved water from tomatoes, balsamic vinegar, garlic, and feta cheese; toss to coat. Season with salt and pepper to taste. Serve immediately, or refrigerate.