prep time: tbd
cook time: tbd
servings: 4
ingredients;
1 large red pepper - roasted and peeled
2 ounces feta
1/4 cup plain yogurt
1 - 2 garlic cloves - pureed
2 tablespoons olive oil
2 tablespoon slivered basil leaves
2 teaspoons fresh marjoram or oregano leaves - chopped
pepper
salt
3/4 pound farfalle
1 cup frozen peas
steps:
1. begin heating a large pot of water for the pasta. meanwhile seed the pepper, holding it over a bowl to catch juices. cut in small dice and place in another bowl. strain any juices into the bowl and season with salt and pepper.
2. in a large bowl, mash together the feta and the yogurt and add the pureed garlic. stir in the olive oil, pepper with its juices, basil and marjoram.
3. when the water for the pasta comes to boil, salt generously and add the farfelle. set the timer for 5 minutes ane add the peas. boil for another 5 minutes, until the farfalle is cooked al dente. ladle 2 - 4 tablespoons of the cooking water into the yogurt mixture. drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. garnish each serving with slivered basil and crumbled feta.
- new york times, september 2013
Showing posts with label red pepper. Show all posts
Showing posts with label red pepper. Show all posts
8.27.2012
linguine with broccoli, pine nuts, and red pepper flakes
prep time: tbd
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
8.12.2011
garlic edamame
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound frozen edamame
2 tablespoon finely minced garlic
1 1/2 tablespoon soy sauce
2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon japanese red pepper (can omit if want to avoid spicy food)
1 teaspoon sugar
pepper to taste
steps:
1. cook edomame in boiling water for about 5-6 minute, until tender and drain.
2. heat olive oil and sesame oil in a pan, add garlic and saute until lightly golden (do not over cook garlic, else will become bitter).
3. add soy sauce, sugar to pan and cook for about 30 second, then incorporate all ingredients together.
4. add drained edomame and toss until coated.
5. sprinkle red pepper and black pepper over edomame, toss to make sure even coating
- forgotten
cook time: tbd
servings: tbd
ingredients:
1 pound frozen edamame
2 tablespoon finely minced garlic
1 1/2 tablespoon soy sauce
2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon japanese red pepper (can omit if want to avoid spicy food)
1 teaspoon sugar
pepper to taste
steps:
1. cook edomame in boiling water for about 5-6 minute, until tender and drain.
2. heat olive oil and sesame oil in a pan, add garlic and saute until lightly golden (do not over cook garlic, else will become bitter).
3. add soy sauce, sugar to pan and cook for about 30 second, then incorporate all ingredients together.
4. add drained edomame and toss until coated.
5. sprinkle red pepper and black pepper over edomame, toss to make sure even coating
- forgotten
7.22.2011
brat kabobs
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/2 cup soy sauce
1/4 cup apple juice concentrate
3 tablespoons spicy mustard
2 medium sweet red pepper - cut into 1-inch pieces
1 medium yellow summer squash - cut into 1/2-inch cubes
1 medium onion - cut into wedges
1 package johnsonville fresh original bratwurst - cut into 1/2 slices
metal or wooden skewers
steps:
1. in a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard. add vegetables. seal bag and refrigerate 1 hour.
2. place brats in large sauce pan and add enough water to cover brats. parboil on medium-high heat for about 10 minutes. remove from pan and allow to cool slightly.
3. slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with vegetables. brush with reserve marinade and grill over medium heat until vegetables are tender and brats are golden brown turning and basting frequently with reserved marinade. serve immediately.
- char-broil sizzle on the grill
cook time: tbd
servings: tbd
ingredients:
1/2 cup soy sauce
1/4 cup apple juice concentrate
3 tablespoons spicy mustard
2 medium sweet red pepper - cut into 1-inch pieces
1 medium yellow summer squash - cut into 1/2-inch cubes
1 medium onion - cut into wedges
1 package johnsonville fresh original bratwurst - cut into 1/2 slices
metal or wooden skewers
steps:
1. in a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard. add vegetables. seal bag and refrigerate 1 hour.
2. place brats in large sauce pan and add enough water to cover brats. parboil on medium-high heat for about 10 minutes. remove from pan and allow to cool slightly.
3. slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with vegetables. brush with reserve marinade and grill over medium heat until vegetables are tender and brats are golden brown turning and basting frequently with reserved marinade. serve immediately.
- char-broil sizzle on the grill
5.04.2011
all-american burger with red pepper relish
prep time: tbd
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
cook time: 20 minutes
servings: 4
relish ingredients:
1/2 cup roasted red pepper - cut into strips
2 teaspoons olive oil
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme - crushed
1/4 teaspoon pepper
hamburger ingredients
1/4 cup finely chopped onion
2 tablespoon fine dry bread crumbs
2 tablespoon catsup
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound extra-lean ground beef
4 slices smoked or regular mozzarella cheese
4 whole wheat hamburger buns - split and toasted
1/2 cup fresh basil leaves
relish steps:
1. combine all ingredients in a food processor bowl. cover and process with several on-off turns until coarsely chopped. cover and shill until ready to serve.
hamburger steps:
1. combine onion, bread crumbs, catsup, horseradish, mustard, salt and pepper in a medium mixing bowl. add ground beef, mix well. shape the meat into 4 3/4-inch thick patties.
2. grill patties on the rack of an uncovered grill directly over medium coals for 14 - 18 minutes or until internal temperature o burgers reaches at least 160 degrees with an instant-read thermometer, turning half way through cooking. top each patty with cheese slice the last 2 minutes of grilling.
3. serve burgers on toasted buns with fresh basil leaves and 1 tablespoon relish.
- unknown
5.02.2011
roast beef and red pepper sandwiches
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
4.29.2011
the best walley recipe - 2 ways
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound chopped walleye
1 small can crab with liquid
1 stick of butter - melted
2 - 3 green onions - chopped
1/4 skinned red pepper - chopped
1/4 - 1/2 cup parsley - chopped
1/4 cup mayonnaise (optional)
1 egg - beaten
1/2 cup seasoned bread crumbs + more for rolling
steps:
1. mix all ingredients and roll in bread crumbs.
2. place on a greased cookie sheet. back at 350 degrees for 15 minutes, flipping once, until golden brown on both sides.
3. divide and serve.
alternative steps:
1. mix all ingredients. roll into balls about the size of a small lime. roll in bread crumbs.
2. drop balls into deep fryer and cook for 3 minutes. drain on paper towel. serve.
- walleyes unlimited
cook time: tbd
servings: tbd
ingredients:
1 pound chopped walleye
1 small can crab with liquid
1 stick of butter - melted
2 - 3 green onions - chopped
1/4 skinned red pepper - chopped
1/4 - 1/2 cup parsley - chopped
1/4 cup mayonnaise (optional)
1 egg - beaten
1/2 cup seasoned bread crumbs + more for rolling
steps:
1. mix all ingredients and roll in bread crumbs.
2. place on a greased cookie sheet. back at 350 degrees for 15 minutes, flipping once, until golden brown on both sides.
3. divide and serve.
alternative steps:
1. mix all ingredients. roll into balls about the size of a small lime. roll in bread crumbs.
2. drop balls into deep fryer and cook for 3 minutes. drain on paper towel. serve.
- walleyes unlimited
4.01.2011
roasted garlic crostini with pine nuts and roasted peppers
prep time: tbd
cook time: 30-40 minutes
servings: 4 - 6
ingredients:
1 large head garlic
1 teaspoon olive oil
12 baguette slices - lightly toasted
2 tablespoons softened butter
1/4 cup pine nuts or almonds - lightly toasted
1/4 cup diced roasted red peppers
steps:
1. preheat the oven to 375 degrees. set the head of garlic on an 8-inch piece of foil, drizzle with the oil and wrap up securely. bake until tender 30 - 40 minutes. set aside to cool.
2. squeeze the garlic from the skins into a bowl, add the softened butter and mash with a fork. spread the garlic onto the toast, sprinkle with the pine nuts and peppers.
- sam's club source, june/july 2007
cook time: 30-40 minutes
servings: 4 - 6
ingredients:
1 large head garlic
1 teaspoon olive oil
12 baguette slices - lightly toasted
2 tablespoons softened butter
1/4 cup pine nuts or almonds - lightly toasted
1/4 cup diced roasted red peppers
steps:
1. preheat the oven to 375 degrees. set the head of garlic on an 8-inch piece of foil, drizzle with the oil and wrap up securely. bake until tender 30 - 40 minutes. set aside to cool.
2. squeeze the garlic from the skins into a bowl, add the softened butter and mash with a fork. spread the garlic onto the toast, sprinkle with the pine nuts and peppers.
- sam's club source, june/july 2007
1.30.2011
tuna bisque with cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 12-ounce can tuna - drained
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced red bell pepper
3 tablespoons flour
1/2 teaspoon salt
3 cups milk
1 cup grated cheddar cheese
cayenne pepper
2 teaspoons diced roasted red pepper
1 - 2 tablespoons sherry (optional)
steps:
1. melt butter in a medium saucepan. add onion and red pepper, saute until tender but not browned.
2. blend in flour and salt. gradually stir in milk. add cheese and a dash of cayenne pepper. cook, stirring until the mixture is thickened and cheese is melted.
3. stir in tuna, roasted red pepper and sherry.
- unknown
cook time: tbd
servings: 6
ingredients:
1 12-ounce can tuna - drained
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced red bell pepper
3 tablespoons flour
1/2 teaspoon salt
3 cups milk
1 cup grated cheddar cheese
cayenne pepper
2 teaspoons diced roasted red pepper
1 - 2 tablespoons sherry (optional)
steps:
1. melt butter in a medium saucepan. add onion and red pepper, saute until tender but not browned.
2. blend in flour and salt. gradually stir in milk. add cheese and a dash of cayenne pepper. cook, stirring until the mixture is thickened and cheese is melted.
3. stir in tuna, roasted red pepper and sherry.
- unknown
11.03.2010
brisket in fire roasted red pepper sauce
prep time: tbd
cook time: 2-3 hours
servings: 6-8
note: an oven bag will be needed
ingredients:
2-4 pound brisket
4 tablespoons oil
1 onion - chopped
2 fire roasted red peppers (in a bottle)
15 ounce can chopped tomatoes
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
steps:
1. preheat the oven to 300 degrees. prepare the oven bag: open and set it out in the roasting pan.
2. in a heavy skillet, brown the brisket in 2 tablespoons of the oil over medium heat until golden brown (about 4-7 minutes). transfer to the oven bag.
3. add the rest of the oil to the skillet and saute the onion until tender. add the rest of the ingredients and lower the heat to simmer. simmer about 5 minutes and pour over the brisket in the oven bag.
4. close the bag, make one slit to preserve the moisture. bake 2-3 hours until tender. slice thin and serve.
slice of the wild, 2009
cook time: 2-3 hours
servings: 6-8
note: an oven bag will be needed
ingredients:
2-4 pound brisket
4 tablespoons oil
1 onion - chopped
2 fire roasted red peppers (in a bottle)
15 ounce can chopped tomatoes
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
steps:
1. preheat the oven to 300 degrees. prepare the oven bag: open and set it out in the roasting pan.
2. in a heavy skillet, brown the brisket in 2 tablespoons of the oil over medium heat until golden brown (about 4-7 minutes). transfer to the oven bag.
3. add the rest of the oil to the skillet and saute the onion until tender. add the rest of the ingredients and lower the heat to simmer. simmer about 5 minutes and pour over the brisket in the oven bag.
4. close the bag, make one slit to preserve the moisture. bake 2-3 hours until tender. slice thin and serve.
slice of the wild, 2009
10.14.2010
swordfish skewers
prep time: 30 minutes + marinating
cook time: 10 minutes
servings: 4
ingredients:
1/4 cup rice wine vinegar
1 jalapeno pepper - seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 pounds swordfish - cut into 1-inch pieces
1 fresh pineapple - peeled and cut into 1-inch pieces
2 medium red peppers - cut into 1-inch pieces
steps:
1. in a large resealable plastic bag, combine the first eight ingredients. add the swordfish, pineapple and peppers. seal bag and turn to coat; refrigerate for up to 1 hours.
2. coat grill rack with nonstick cooking spray before starting the grill. drain and discard marinade. on eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and peppers.
3. grill, uncovered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.
- light & tasty, june/july 2006
cook time: 10 minutes
servings: 4
ingredients:
1/4 cup rice wine vinegar
1 jalapeno pepper - seeded and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1 1/2 pounds swordfish - cut into 1-inch pieces
1 fresh pineapple - peeled and cut into 1-inch pieces
2 medium red peppers - cut into 1-inch pieces
steps:
1. in a large resealable plastic bag, combine the first eight ingredients. add the swordfish, pineapple and peppers. seal bag and turn to coat; refrigerate for up to 1 hours.
2. coat grill rack with nonstick cooking spray before starting the grill. drain and discard marinade. on eight metal or soaked wooden skewers, alternately thread the swordfish, pineapple and peppers.
3. grill, uncovered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork.
- light & tasty, june/july 2006
10.11.2010
veggies from the grill
prep time/cook time: 25 minutes
servings: 6
ingredients:
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed - cut into 2-inch pieces
1 medium yellow summer squash - cut into 1-inch pieces
1 medium sweet red pepper - cut into 1 inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoon minced fresh basil
1/4 cup shredded parmesan cheese
steps:
1. in large resealable plastic bag, combine the oil, salt and pepper. and the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
2. transfer the vegetables to a grill wok or basket. grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. place vegetables in a serving bowl. add vinegar and basil; toss to coat. sprinkle with parmesan cheese. serve warm.
- light & tasty, june/july 2006
servings: 6
ingredients:
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed - cut into 2-inch pieces
1 medium yellow summer squash - cut into 1-inch pieces
1 medium sweet red pepper - cut into 1 inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoon minced fresh basil
1/4 cup shredded parmesan cheese
steps:
1. in large resealable plastic bag, combine the oil, salt and pepper. and the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
2. transfer the vegetables to a grill wok or basket. grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. place vegetables in a serving bowl. add vinegar and basil; toss to coat. sprinkle with parmesan cheese. serve warm.
- light & tasty, june/july 2006
8.31.2010
turkey and roasted red pepper meat loaf
prep time: tbd
cook time: 45 minutes
servings: 4
ingredients:
1 1/2 pounds ground turkey
1 small yellow onion - chopped
1/2 cup bread crumbs
1 egg - beaten
1 cup grated parmesan
2 tablespoons + 2 teaspoons dijon mustard
1 cup flat-leaf parsley - chopped
1 7-ounce jar roasted red peppers - cut into 1/2-inch pieces
kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens
steps:
1. heat oven to 400 degrees.
2. combine the turkey, onion, bread crumbs, egg, parmesan, 2 tablespoons of mustard, parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. shape the meat into an 8-inch loaf and place in a baking dish.
tip: a loaf pan isn't the best choice for baking meat loaf. instead us a large pan with 1 1/2 - to 2-inch sides, such as a metal, glass or ceramic 7 x 11 baking dish, which will allow the heat to circulate over the meat, cooking evenly.
3. bake until no trace of pink remains (internal temperature should be 165 degrees), about 45 minutes. transfer to a cutting board and let rest 15 minutes before slicing.
4. whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. divide the greens among individual plates and drizzle the vinaigrette over the top. serve with the sliced meat loaf.
- real simple
cook time: 45 minutes
servings: 4
ingredients:
1 1/2 pounds ground turkey
1 small yellow onion - chopped
1/2 cup bread crumbs
1 egg - beaten
1 cup grated parmesan
2 tablespoons + 2 teaspoons dijon mustard
1 cup flat-leaf parsley - chopped
1 7-ounce jar roasted red peppers - cut into 1/2-inch pieces
kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens
steps:
1. heat oven to 400 degrees.
2. combine the turkey, onion, bread crumbs, egg, parmesan, 2 tablespoons of mustard, parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. shape the meat into an 8-inch loaf and place in a baking dish.
tip: a loaf pan isn't the best choice for baking meat loaf. instead us a large pan with 1 1/2 - to 2-inch sides, such as a metal, glass or ceramic 7 x 11 baking dish, which will allow the heat to circulate over the meat, cooking evenly.
3. bake until no trace of pink remains (internal temperature should be 165 degrees), about 45 minutes. transfer to a cutting board and let rest 15 minutes before slicing.
4. whisk together the remaining mustard, vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. divide the greens among individual plates and drizzle the vinaigrette over the top. serve with the sliced meat loaf.
- real simple
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