Not exact matches
I grow NuMex
peppers in my yard,
roast them on my gas grill and
freeze them just to cook this stew in the winter.
We can get tortillas here, and to have our «breakfast portions» of
roasted peppers handy, we
roast and peel those Big Jims, Sandias etc. that we grow, chop them up and
freeze them in ice - cube trays.
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and
pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1
roasted red
pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup
frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve
Since the peas are
frozen and the pancetta and jarred
roasted red
peppers both keep for quite a while in the refrigerator, this is a great recipe to file away for those days when you feel like you have nothing in the house to cook.
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 milk)
Ingredients 1/2 recipe your favorite all - butter pie crust recipe or 1 purchased refrigerated pie crust 4 eggs 3/4 cups half - and - half salt and
pepper to taste 1/2 cup cooked baby spinach or
frozen spinach, thawed and squeezed dry 1/4 cup shredded Emmental or Gruyere cheese 1/4 cup
roasted cherry tomatoes
Ingredients 1 250 g package of jumbo pasta shells 2 500 g tubs of 2 % cottage cheese 1 140 g package goat's cheese, softened 1 egg 500 g
frozen spinach, thawed then excess moisture squeezed out pinch of nutmeg pinch of salt and
pepper 1/4 grated Parmesan cheeese 350 g shredded mozzarella, or Italian mix cheese 850 ml — roughly 1 1/2 jars, spicy
roasted garlic tomato sauce (or whatever kind you like)
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup
frozen corn, defrosted * 1 poblano or green bell
pepper,
roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and
pepper to taste
For the
peppers, I ended up using poblanos and jalapenos that I had
roasted and
froze this summer during the season of plethora
peppers.
Or you can get ready -
roasted and skinned
peppers in
frozen packets right from the source.
ingredients
ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups frozen spinach (thawed, drained, chopped) 2 tablespoons roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
ROASTED GARLIC: 1 tablespoon olive oil 1 head garlic SPINACH DIP: 1/3 cup mayonnaise 1/3 cup cream cheese (softened) 1/4 cup sour cream 1 cup parmigiano - reggiano (freshly grated) 1 cup marinated artichokes (drained, rinsed, chopped) 2 cups
frozen spinach (thawed, drained, chopped) 2 tablespoons
roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black pepper (to
roasted garlic 2 packages crescent dough 1 egg (beaten, mixed with 1 tablespoon of water) hot sauce (to serve) Kosher salt and freshly ground black
pepper (to taste)
Roasted Corn Salsa: * 2 1/2 cups
frozen corn, defrosted * 1 Tablespoons olive oil * salt and
pepper * 1 Tablespoon finely chopped red onion * 2 Tablespoons cilantro leaves, finely chopped * 1 jalapeno
pepper, stemmed, seeded and finely chopped * 1/2 avocado, pitted and chopped (optional) * salt and
pepper
1 package ground beef, turkey, or chicken (about 1 1/4 pounds) 1 1/2 jars 3
pepper salsa 1 cup
frozen roasted corn salt /
pepper shredded mexican blend cheese honey wheat hamburger buns Brown me...
Preheat oven to 200 degrees celsius Grease baking tray or ceramic
roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and
pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and
freeze until ready to use
When
peppers are plentiful,
roast, cool and
freeze (don't peel, the skin helps protect the
pepper in the freezer).
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half
frozen sweet corn and half
frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
You see, I usually make a big batch of this
roasted red
pepper sauce at the end of summer, when red
peppers are more readily available, and
freeze it to use throughout the year.
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire -
roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp
pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup
frozen corn kernels 1 tbsp lime juice
Add coconut milk, coconut sugar, coconut aminos, Sambal Oelek, black
pepper,
roasted sweet potatoes and butternut squash, and
frozen veggies.
If you need any ideas what to do with all this
frozen (or fresh, if you have some made already)
roasted tomatoes and bell
peppers, I urge you to try this soup.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of
frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow -
roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or
frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell
pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire -
roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup
frozen kernels (thawed)
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire -
roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup
frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red
pepper flakes 1 tsp chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
In a bowl add aprox, 2 cups of ricotta, 1 / 3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup
frozen chopped spinach (squeezed and drained) 1 egg, salt,
pepper, your cooled down
roasted squash, around 2 cups, and grated lemon peel.
Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces Parmesan cheese, grated Pinch of ground nutmeg Salt and
pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and
roasted (bake at 350 degrees (180 degrees C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese, grated 1 lb
frozen spinach, thawed
Dave, I
roasted a bunch of jalapeno
peppers over the weekend and I want to
freeze them for later on in the winter.
I told them they can cook a
roast with onions, carrots and potatoes or make a soup with chicken or chunks of sirloin steak and a bag of
frozen veggies, fresh garlic, some sea salt and
pepper... to taste [I just had to add that:)-RSB-.
4 large portobello mushrooms, wiped clean 2 onions chopped 3 cloves of garlic, chopped 3 - 4
roasted red
peppers, chopped 1/3 cup chopped sundried tomato italian season or no sodium veggie seasoning to taste 1 pkg chopped
frozen spinach, defrosted and squeezed dry 1 zucchini finely sliced into circles
I spent most of Sunday afternoon last week
roasting, peeling and
freezing the
peppers, in between packing for my work trip.
I walked away with 2 pounds of Anaheim
peppers (for
roasting and
freezing), 40 pounds of organic canning tomatoes, and 10 pounds of pickling cucumbers.
black beans and rice broccoli / cheese «nuggets» — mix with breadcrumbs, eggs and cheese and bake chicken meatloaf — ground chicken mixed with egg, breadcrumbs, grated veggies, cheese, applesauce
frozen pre-packaged mini meatballs cheese yogurt with flax seed mixed in canned pumpkin
roasted veggies — mix with olive oil, salt,
pepper
Ingredients:
Frozen edamame, olive oil, red onion,
roasted red
peppers, yellow bell
pepper, limes, jalapeño, cilantro, parsley, pitas, chili powder
The variations on this are endless: add miso,
frozen peas,
roasted peppers, leftover chicken pieces, beef chunks or taco filling.
1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire -
roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup
frozen peas 1 can unsweetened coconut milk Salt and
pepper to taste Fresh chopped cilantro for garnish (optional, but oh so good!)
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
4 ears fresh, sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1 cup canned pumpkin puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1 cup
frozen, shelled edamame 4 Roma tomatoes,
roasted (see below) 4 cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder Freshly ground black
pepper and salt, to taste 1 small avocado, sliced
tablespoons extra-virgin olive oil 2 pounds ground chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15 - ounce) can black beans, drained 1 cup medium heat taco sauce or 1 (14 - oz) can stewed or fire
roasted tomatoes 1 cup
frozen corn kernels Salt 8 (8 inch) flour tortillas 2 1/2 cups shredded Cheddar or shredded
pepper jack 2 scallions, finely chopped
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell
peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1 cup
frozen fire
roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
B / f 2 eggs dry fried, on wholemeal toast, coffee slim milk no sugar, Break 50g greek yogurt with about 8 almonds,
frozen raspberries and cinnamon Lunch Mixed leaves,
roast peppers, grated carrot, half an avocado, poached salmon / chicken / tuna and some toasted cashews or walnuts Dinner veggies and lean protein
Parmesan cheese Parsley Peaches Peanut butter, without additives Peanuts, fresh or
roasted in their shells Pears Peas, dried split and fresh green Pecans
Peppers (green, yellow, red, and orange) Pheasant, fresh or
frozen
I used the bagged
frozen jasmine rice and
roasted corn from Trader Joe's, so I heated those up and chopped up some
peppers, 1 avocado, 1/3 red onion, and added some olive oil and balsamic.
4 cups
Frozen, Cheese Filled Tortellini (can use fresh) 1 12oz jar
Roasted Red
Peppers, drained and... View the Post
OR: If you happen to have
frozen some base for my multi-colour
Roasted Bell
Pepper Soup, for a wow different version of this soup, add a half cup of the
pepper soup base.
I often make this with
frozen bags of chargrilled
peppers, which I tip out, unthawed, onto a baking sheet and
roast in a hot oven for about 20 minutes.