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How To Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 -0700

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year round - although their peak season (when they are the cheapest) is from May until August. To roast, start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way. If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp pairing knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. Never rinse or wash the peppers as the water will diminish the smoky flavor. When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.

Simple Tip: Peeling Roasted Red Peppers

YumSugar — Thu, 28 Feb 2008 07:01:51 -0800

I absolutely adore using roasted red peppers to add a gourmet touch to sandwiches, salads, and all sorts of entrees. I already gave you a primer on how to roast red peppers, but lately I've been using this easy tip for peeling them that I wanted to share.

You can roast peppers several different ways: I prefer to coat mine lightly with olive oil and blacken them in the broiler for five to 10 minutes. No matter what your method, this trick gets the blackened skins off easily. To find out how, read more.

Remove the peppers from the oven and place them on a flat surface with an overturned bowl on top, so it completely covers the peppers. The bowl will trap the heat from the peppers and fill with steam. This "steaming" process will loosen the skins so that they peel off easily.

After five to 10 minutes, remove the bowl, turn it right side up, and place it on your prep surface. Carefully peel the skins off of the peppers and drop the discarded skins into the bowl. Then, you can just toss the skins in the trash.

Do you have an easy way for peeling peppers? Let us know below!

Yummy Link: White Bean, Roasted Red Pepper, and Arugula Salad

partysugar — Thu, 17 Apr 2008 15:28:19 -0700

Now that Summer is just around the corner, I've started eating lots more salads. This salad with white beans, roasted red peppers, and arugula is at the top of my to-make list. It looks fresh and delicious. - We Heart Food

Monday's Leftovers: Mussels, Linguine & Red Pepper Sauce

YumSugar — Mon, 18 May 2009 07:50:26 -0700

If you've got a half an hour to spare, you can make time this Monday evening to have an epicurean feast with your loved ones. Impress them with a modern twist on the old Italian standby, linguine with clams. Switch up the traditional marinara sauce with a roasted red pepper purée, and use leftover mussels for a familiar replacement to clams. Serve with al dente pasta and a glass of Italian white, and you'll be looking at the new family favorite when you read more.

Mussels With Linguine In Roasted Red Pepper Sauce
From Every Day With Rachael Ray

Ingredients

Salt
Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
While the pasta is working, using a food processor, puree the roasted peppers.
In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

Serves 4.

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'Wich of the Week: Chickpeas and Red Peppers at 'Wichcraft

YumSugar — Wed, 15 Apr 2009 14:00:40 -0700

When it comes to expensive sandwiches, I'm rarely disappointed with 'Wichcraft. Though the creations are somewhat pricey, they're also well-made, and when the ingredients are surprising, I'll totally shell out the cash. Though now that 'Wichcraft's Tom Colicchio and Sisha Ortuzar have released a cookbook, I can save my money and make the recipes at home. Lucky for you, I just got my hands on the cookbook, and I have the recipe for the latest 'wich I grabbed at 'Wichcraft: the reasonably priced ($6.95) chopped chickpeas with roasted red peppers, black olives, lemon confit, and parsley on country bread. Though I love the anchovy and egg sandwich with a consuming passion, I decided to try something new on my last trip, and I wasn't disappointed. To find out how to make it, read more.

The country bread that 'Wichcraft uses is just perfect: crusty on the outside but with a soft, friendly give. I thought "chopped chickpeas" would just mean hummus, so I was pleasantly surprised by this spread, which is really more of a chickpea salad. Though making the chickpeas and lemon confit from scratch sounds like a lot of trouble, it could also be done far in advance, and the sandwich itself is quite simple.

Chopped Chickpeas Sandwich With Roasted Red Peppers, Black Olives, Lemon Confit, and Parsley
From 'Wichcraft: Craft a Sandwich Into a Meal - and a Meal Into a Sandwich

Ingredients

2 cups marinated chickpeas
8 slices country bread
1/2 cup roasted red peppers
4 tablespoons pitted and chopped Nicoise olives
12 slices lemon confit
1 cup flat-leaf parsley leaves
Freshly ground black pepper

Directions

In a food processor, coarsely chop the marinated chickpeas, until they're spreadable but still chunky. Evenly spread the chickpeas over 4 of the bread slices.
Top with the roasted peppers, olives, lemon confit, and parsley, in that order, and season with pepper.
Top with the remaining 4 slices of bread, cut into halves, and serve.

Makes 4 sandwiches.

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Sunday Dinner: Eggplant Steak with Chickpeas and Roasted Red Peppers

YumSugar — Sun, 21 Oct 2007 01:17:19 -0700

A great Sunday dinner doesn't have to take all day to make, and a vegetarian meal doesn't have to be for herbivores alone. Keeping those two things in mind, I'm happy to share with you a delicious vegetarian meal that will hit the spot on any day of the week. This recipe for eggplant steak served with chickpeas and roasted red peppers is a great way to start off the week. To get the recipe, read more

Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives
From Vegetarian Times magazine, August 2002

Balsamic Marinade
1 Tbsp balsamic vinegar
1 Tbsp tamari soy sauce
2 cloves garlic, minced
1/4 tsp freshly ground black pepper
2 Tbsp olive oil

1 large eggplant, about 1 lb.
1 1/2 cups chickpeas, drained
2 medium-sized red peppers, roasted, peeled, seeded and cubed
1/4 lb feta cheese, cubed or crumbled
1/2 cup pitted black olives, preferably Greek or Moroccan
2 Tbsp chopped fresh oregano or Italian parsley
Sea salt and freshly ground black pepper to taste
4 (6 1/2-inch round) pita breads
4 tsp balsamic vinegar
1 bunch fresh oregano as garnish

To make marinade, combine ingredients, slowly adding olive oil and stirring briskly to combine well. Set aside.
Preheat grill or broiler.
Cut eggplant lengthwise into four ½-inch-thick slices to resemble steaks. Brush “steaks” with marinade.
Grill or broil eggplant for 2 minutes on each side, or until tender but not soft. Remove from heat and place 1 steak on each serving plate.
Place chickpeas, red peppers, feta, black olives and oregano in small bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade and stir again. Toast or grill pita bread and cut into pie-shaped wedges and set aside.
Spoon 1 or 2 scoops of pepper-olive mixture on eggplant steak with some mixture pooling onto plate. Sprinkle with balsamic vinegar, place several pita wedges on plate and garnish eggplant with several sprigs fresh oregano. Repeat with remaining ingredients until used up, making sure pepper-olive mixture spills over top of eggplant and onto plate. Serve immediately.

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Soup's On: Corn and Roasted Red Pepper Rainbow Soup

partysugar — Thu, 06 Mar 2008 11:43:31 -0800

I first learned about rainbow soups while reading The New Basics. Since then, I make them all the time! A rainbow soup is basically two different soups that when combined, make one delicious dish. This version features a cooling corn soup and a spicy red pepper puree. The recipes are so simple - minimal chopping, few ingredients - it's not that much harder than making one soup. Ok yes, you do have to wash two pots, but the final result is rewarding, delicious, and totally worth it. This soup would make a stunning starter to an arty dinner. To see how I made it, read more.

Corn and Roasted Red Pepper Rainbow Soup
From Everyday With Rachael Ray

Ingredients

4 tbsp. unsalted butter
1 onion, finely chopped
4 garlic cloves, finely chopped
One 16-oz. package frozen corn kernels, thawed
One 16-oz. jar roasted red peppers, undrained
1/2 cup salad croutons, plus more for garnish
1 tsp. ground cumin
Two 14-ounce cans chicken or vegetable broth
1/2 cup sour cream
Salt and freshly ground pepper
Hot sauce

Directions

In each of 2 medium saucepans, heat 2 tablespoons butter over medium-low heat.

Add half of the onion and garlic to each pan and cook, stirring frequently, until softened, about 7 minutes.

Add the corn to one pan, and add the roasted red peppers with their brine along with the croutons and cumin to the other pan.

Add 1 can chicken broth to each pan and bring to a boil. Reduce the heat and simmer both soups, stirring occasionally, for 20 minutes.

Stir the sour cream into the corn soup.

Using a hand blender, puree each soup in its pan; season to taste with salt and pepper.

Season the pepper soup with hot sauce to taste.

To serve, using two measuring cups, pour the soups simultaneously into opposite sides of each bowl; top with croutons.

Serves 4.

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What Would You Make?

partysugar — Wed, 13 Feb 2008 01:08:51 -0800

OK so hopefully by now you know how this works, but just in case, here goes. You are at home and hungry for food. You have to cook up something scrumptious for you and your boyfriend/girlfriend/ spouse/child/friend, but the ingredients you have on hand are limited.

You have ground turkey, feta cheese, and a jar of roasted red peppers. Using these products, along with whatever you currently have on hand in your cupboard and refrigerator, what would you make?

To see what I would make, read more.

First I would heat up some olive oil in a saute pan. I would brown the ground turkey in the oil.
To the pan I would add a chopped onion and minced garlic.
I would mix in some dried spices: black pepper, salt, oregano, and thyme.
When the meat is almost cooked and the vegetables are soft I would mix in some chopped red peppers.
Meanwhile, I would cover a cookie sheet with foil. On top of it I would lay out a bunch of pita chips.
I would top the pita chips with the cooked ground turkey vegetable mixture. Next I would top this with the feta cheese.
I would put the whole thing in the oven and bake until the cheese is melted and the pitas are crispy and brown.
Finally, I would top the entire thing with fresh chopped parsley.
Voila, Greek nachos! Best paired with a cold beer.

Source, Source, and Source

Fast & Easy Dinner: Beef and Blue Pizza

partysugar — Fri, 01 Feb 2008 09:01:31 -0800

Kick off your Super Bowl weekend tonight with pizza for dinner. Homemade pizzas are super fun because you can control the topping ingredients. Caramelized red onion and ribbons of roast beef are delicious when paired with crumbled blue cheese and sweet red pepper. If you dislike blue cheese, substitute a creamy goat cheese. To make a vegetarian version remove the beef and add thinly sliced mushrooms or black olives. Whatever you do, you'll need the recipe so please read more.

Beef and Blue Pizza
From Better Homes and Garden magazine

1/2 of a medium red onion, cut into thin slivers
2 Tbsp. olive oil
1 12-inch Italian bread shell (such as Boboli)
8 oz. thinly sliced cooked roast beef
1 small sweet red pepper, seeded and chopped
4 oz. crumbled blue cheese
1/4 tsp. pizza seasoning (optional)

Position oven rack in center of oven. Preheat oven to 425F.
In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender.
Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.
Meanwhile, stack beef slices on cutting board; slice into strips.
Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning.
Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges.

Serves 4.

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Fast & Easy Dinner: Grilled Eggplant Salad

partysugar — Thu, 14 Aug 2008 07:45:48 -0700

Although jarred roasted red peppers are readily available in grocery stores, I find the flavor of fresh roasted peppers superior to their supermarket counterparts. During the Summer, take advantage of the grill and char them over the fire. The grill will impart a subtle smokiness that is hard to mimic in mass produced variations. When combined with grilled eggplants, the peppers make a delicious and filling salad.

Packed with plenty of fresh herbs, this vegetarian dish is a wonderful way to use up the bounty of a Summer harvest. To look at the recipe, read more.

Grilled Eggplant Salad
From Vegetarian Times magazine

Ingredients

2 red bell peppers
Extra virgin olive oil for brushing
2 large eggplants, peeled and sliced 3/8-inch thick
2 tomatoes, seeded and diced
1/3 cup chopped scallions
1/2 cup minced fresh parsley
1/4 cup chopped fresh cilantro
2 Tbs. chopped fresh mint
2 large cloves garlic, minced
1/4 cup freshly squeezed lemon juice, or to taste
Salt and freshly ground black pepper to taste

Directions

Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
Grill whole red peppers, turning occasionally, until completely charred, about 20 minutes. Place in plastic or paper bag to steam 10 minutes to loosen skins. Working over bowl to catch pepper juices, remove skin, seeds and stems, and discard all. Dice peppers, and set aside.
Brush oil onto one side of eggplant slices; place on grill, oiled side down. Cook until tender and grillmarked, 5 to 7 minutes. Oil tops, turn over and grill until tender, another 5 to 7 minutes. Transfer to cutting board, and chop.
Combine eggplant, peppers and juices, tomatoes, scallions, parsley, cilantro, mint and garlic in large salad bowl, and toss to mix. Add lemon juice, and season generously with salt and freshly ground pepper.
Taste and adjust seasonings, adding more lemon juice, salt or pepper as needed. Serve at room temperature.

Serves 6.

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