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Tag: Red Bell Peppers

Southwest Pinto Stew

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Ginger Peanut Noodles

8-12 oz Soba Noodles
1 Carrot [medium, grated]
1/2 cup Cucumber [sliced]
1/2 cup Sweet Red Pepper [sliced]
Several Slices of Chili Lemon Tofu
handful Cilantro Leaves

Dressing:
1/3 cup Peanut Butter [natural]
1 tsp Red Jalapeño Pepper [minced]
1/2″ Ginger Root [chopped or grated]
1 Garlic Clove
1-1/2 Tbs Lemon Juice
1/4 cup Water [more as desired]
Tamari [to taste]

Blend all the dressing ingredients with a blender, seasoning with a little tamari if you use unsalted peanut butter. Add more water if the sauce is too thick.

Cook soba noodles + drain. Feel free to toss the noodles with a pinch of sesame oil to prevent them from clumping together.  Mix noodles with the ginger peanut dressing to taste [you may have left over dressing].  Top with veggies + tofu.

Stuffed Red Peppers

3 Red Bell Peppers [whole]
1 cup Bulgur Wheat
1 cup Sweet Onion [sliced]
2 Summer Squash [chopped]
4 Garlic Cloves [roughly chopped]
2 Tbs Olive Oil
Salt + Freshly Ground Black Pepper
1/2 cup Kalamata + Green Olives [pitted + chopped]
1 Tbs Balsamic Vinegar
1/4 cup Basil [fresh, thinly sliced]

Roast peppers till skins blacken [either under the broiler or over an open flame]. Allow to cool, remove skins, stems + seeds. Set aside.

Bring 1-1/2 cups water to a boil. Stir in bulgur, turn off heat + cover. Allow to stand for 15-20 minutes until water has been absorbed and bulgur is tender.

Meanwhile, preheat oven to 425 degrees. Toss onions, summer squash + garlic with olive oil, salt + pepper then spread into a single layer on a baking sheet. Roast for 15 minutes, flip, roast for 5 minutes more. Squash + onions should be lightly browned.

Toss squash, onions, garlic, bulgur, basil + olives in a large bowl. Drizzle with balsamic vinegar. Season with pepper. Stuff some of the mixture into the roasted red peppers. Transfer the remaining bulgur mixture to a serving dish + place the stuffed peppers on top. Serve.

Southern Bowl

1-1/2 cups Baby Okra [no larger than 3″, stems + ends trimmed]
1/4 cup Sweet Pepper [sliced thinly]
2 Garlic Cloves [minced]
1 Yellow Summer Squash [peel into paper thin strips with a veggie peeler]
1 cup Brown Rice [medium grain, rinsed + cooked]
1 cup Black Eyed Peas [cooked]
1 Tbs Olive Oil
2 Tbs Water
Salt + Freshly Ground Pepper
1 Lime [juice only from 1/2, 1/2 cut into wedges]
2 Tbs Spicy Sandwich Spread

Stir lime juice into Spicy Sandwich Spread + set aside.

Heat oil in a large skillet over medium high heat. Add okra + saute until beginning to brown, about 3 minutes. Reduce heat to medium. Add peppers + garlic and cook 2 more minutes. Add squash + 2 Tbs water.   Cook about 2 minutes, stirring quickly but being careful not to break up the squash ribbons.  Season with salt + pepper.

Serve vegetables over rice + black eyed peas with a dollop of spicy sauce. Garnish with a lime wedge.

Sautéed Baby Okra

1/2 lb Okra [no larger than 3″, stems + ends trimmed]
1/2 cup Onion [sliced thinly]
3 Garlic Cloves [minced]
1 Yellow Sweet Pepper [sliced thinly]
1 Tomato [diced]
1 Tbs Olive Oil [or butter]
dash Tamari
dash Cajun Spices or Chili Powder
Salt + Freshly Ground Black Pepper

Heat oil to medium high heat in a large skillet. Saute onion and garlic until they begin to soften, about 2 minutes. Add sweet peppers + okra and continue to cook, stirring frequently, until vegetables begin to brown, about 5 minutes. Add tomatoes, a dash of tamari + seasonings.  Saute for several minutes until tomatoes are heated through.

Serves 2.

Kohlrabi Cabbage Slaw

1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]

Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]

Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.

6 side dish servings.

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