There's something delightfully satisfying
about roasted red peppers, but when it's not enough to eat them from the jar, make your own calzone.
Not exact matches
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump
roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp
Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (
about 1/2 cup coconut
about 1/2 cup coconut milk)
Reading
about your
red pepper jelly made me think of an idea my wife had
about smearing that on top of a
roast just before it is done, or on top of some meat that is being grilled just before it is done.
Meanwhile, pour your
roasted red peppers into a microwave - safe dish and heat for
about 30 - 45 seconds, until the
peppers are fragrant and steaming.
You just broil them for
about 10 minutes and you have perfectly
roasted red peppers.
What is great
about this grilled cheese with spinach and
roasted red peppers is that it also brings both savory and sweet flavors.
1 15 - ounce can of white cannelini or navy beans, drained and rinsed 1 small jar
roasted red peppers, or
about 1 cup, drained 3 ounces cream cheese, softened 1 clove garlic, minced Juice from half a lemon Salt and
pepper to taste
I love
roasted red peppers and goat cheese, but never thought
about adding them both to pasta together!
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot
roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup,
about 5 sweet potato fries, a couple of artichoke hearts, a dab of
roasted red peppers, and half of a veggie burger made with black beans and corn.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black
pepper 2 ounces Cabot Sharp Cheddar, grated (
about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar
roasted red bell
peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
Tofu ricotta (see recipe below) Cheese sauce (see recipe below)
About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and
pepper to taste Cheese sauce 1 cup of water 1/4 cup
roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Salad with romaine or butter lettuce, sliced cucumbers and
peppers and 1
red container (4 ounces) of grilled /
roasted chicken with 1 orange container (
about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion,
pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
1 Tablespoon DeLallo extra virgin olive oil 1 cup diced white onion (
about half a medium onion, peeled) 3 cloves garlic, minced 8 eggs, whisked 1 (12 - ounce) jar DeLallo
roasted red peppers, drained and diced 2 handfuls baby arugula, roughly chopped 1 cup shredded Mozzarella cheese (I used part - skim) 1/4 cup DeLallo basil pesto 1/2 teaspoon salt 1/4 teaspoon black
pepper
I did make a few modifications to suit the amount of time I had and what I had on hand (I used jarred
roasted red peppers instead of
roasting my own (there were
about 3 large
peppers in the jar), I toasted the walnuts lightly in a dry skillet before putting them in the food processor, I used honey instead of pomegranate molasses because I couldn't find the latter, and I used 2 tbsp dried parsley instead of 1/4 cup fresh).
This dish is really easy to customize with your own favorite ingredients so think
about adding things like quartered artichoke hearts, capers,
roasted red peppers, sundried tomatoes or anything else you think would pair well.
Roast three olive oiled
red peppers in a 450º oven for
about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove charred skins from
peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon
red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt &
pepper to taste / Process and adjust flavorings to suit yourself.
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium
red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow squash, roughly chopped Two medium heads cauliflower, cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (
about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black
pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice
Roasted chickpeas, for garnish (optional)
Roasted Veggies 4 to 5 cups of raw veggies I used: 1
red bell
pepper 1 yellow bell
pepper 1 zuchinni 1/2 yellow onion
about 12 cherry tomatoes light drizzle of olive oil salt &
pepper
Plus I may add
about a 1/2 c of crushed tortilla chips.Other adjustments / additions I did was using 2 egg whites instead of the egg substitute, I added
about a 1/2 t. chili powder, 1 jalapeno, and some jarred
roasted red peppers (both to the bread mix and to the chicken).
can white beans (I used Great Northern beans) Olive oil 4 cloves
roasted garlic, from above Juice from 1/2 of a lemon Fresh ground black
pepper Red pepper flakes (I used
about 1 tsp.
Roasted tomatoes (
about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black
pepper 1 large onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp of
red pepper flakes 2 c of chopped fresh basil 1 tsp of dried thyme 1 tsp of Rosemary 1 qt of chicken stock or vegetable stock (vegetarian option)
Ingredients 1/2 cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or pinch of
red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups
roasted winter squash
about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano
peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell
peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black
pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle
pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (
about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish
While Brussels sprouts are
roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and
red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens,
about 8 - 10 minutes.
About 3 minutes after adding the
roasted red bell
pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
After cooking the onions and garlic for
about 4 to 5 minutes add 2
roasted red bell
peppers to pan and mix
I've also added
roasted red peppers — you can add just
about anything, truly.
While that's happening, I cut up a big eggplant into chunks, 1/2 of a sweet onion and a
red bell
pepper and
roast them on super high heat in the oven until they are soft and slightly charred,
about 40 minutes.
6 drained piquillo
peppers from jar or can (
about 3 ounces) or 1/2 cup chopped drained
roasted red peppers from jar
For the
roast vegetables 2 courgettes (zucchinis) 2 aubergines 2
red peppers 1
red onion 1 tbsp mixed dried herbs
About 3 tbsp olive oil 2 garlic cloves, peeled and chopped 2 tbsp balsamic vinegar Salt and
pepper to taste For the sun - blushed tomato pesto A dozen plum tomatoes
About 200g sun - blushed tomatoes
About 10
Stir in
roasted red peppers and cook until heated throughout,
about 2 to 3 minutes.
Another wonderful thing
about this salad is how versatile it is, I always have fun changing up the ingredients and some more that work well are
roasted red peppers, sun - dried tomatoes, artichoke hearts and even cool and creamy avocados!
It's summer, and
red peppers are quite abundant which means you can go
about roasting your own in the oven and peeling them for a real seasonal treat.
About 1 8oz jar of sweet
roasted red peppers — remove all the black, charred bits with a spoon and cut into long slices
1 1/2 cups chopped carrots 2 cups chopped sweet bell
peppers (a mixture of yellow,
red and orange — no green) 1 large onion, diced (yields
about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (
about 8 cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black
pepper 1/2 cup unsalted,
roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon toasted sesame seeds Crushed
red pepper flakes (for serving)
Soup Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed
red pepper 1 tablespoon Italian seasoning blend 3/4 cup (
about half batch)
roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
Roasted Red Pepper HummusMakes About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
Red Pepper HummusMakes
About 6 Servings (multiplied by 5 for the party) 12 oz organic sodium free garbanzo beans, drained and rinsed1 organic
red bell pepper, roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
red bell
pepper,
roasted, peeled and seeded1 Tbsp chopped red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp gr
roasted, peeled and seeded1 Tbsp chopped
red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne pepper (to taste) 1/2 tsp ground
red onion 1 clove of garlic, minced 1 Tbsp tahini Juice of 1 lemon 2 Tbsp olive oil1 / 4 tsp cayenne
pepper (to taste) 1/2 tsp ground...
Ingredients 1 (15 - ounce) bottle
roasted - garlic dressing 1/2 cup buttermilk 1 head romaine lettuce, shredded 1 1/2 cups chopped smoked turkey (
about 1/2 pound) 8 ounces crumbled feta cheese 1 (12 - ounce) jar
roasted red bell
peppers, drained and chopped 2 cups cornbread, crumbled 8 bacon slices, cooked and crumbled 5 green onions, chopped
1 1/2 tbsp extra virgin olive oil, more for the pan 1 garlic clove, minced 1/4 tsp crushed
red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (
about 3 cups) 1 tsp kosher salt 1/4 cup chopped
roasted red pepper 1/4 cup chopped pitted calamata olives 8 large eggs 4 cups half and half or whole milk 1/4 tsp ground black
pepper 2 pounds homemade or purchased corn bread, cut into 2 inch cubes (
about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyere cheese (
about 1 1/2 cups)
We'd take along our most favorite lunch of goat cheese, pesto and
roasted red pepper sandwiches and just relax while our dogs played in the water, talking and laughing
about everything you talk
about with your best friend.