Tag: peppers

Posted on » by Michael » Theme:

Gordon Ramsay’s Roasted Red Pepper, Lentil, and Herb Salad

gordon-ramsay-salad

Author: Gordon Ramsay

Ingredients

  • 1 pound Puy lentils
  • 2 quarts hot vegetable stock
  • 2 bay leaves
  • 4 zucchinis, trimmed
  • 4 red peppers
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 12 ounces sun-dried tomatoes in olive oil
  • Juice of 1 lemon
  • ½ cup chopped chives
  • Bunch of basil, leaves roughly torn

Instructions

  1. Preheat the over to 400°F.
  2. Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
  3. Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12-15 minutes until tender and slightly coloring at the edges. Leave to cool.
  4. Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1-2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
  5. To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.

http://www.thedahliascene.com/2014/07/07/gordon-ramsays-roasted-red-pepper-lentil-and-herb-salad/

Posted on » by Dana & Nancy » Theme:

Jack O’Lantern Couscous Stuffed Peppers with Basil Sauce

Jack O'Lantern Couscous Stuffed Peppers with Basil Sauce

* The original recipe makes 4.  I posted my adjusted amounts of ingredients to make 7.

Couscous Stuffed Peppers with Basil Sauce
recipe slightly adapted from foodnetwork.com, courtesy of Giada De Laurentiis

Ingredients:

Filling:

  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 1/2 cups couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup dried cranberries
  • 2 packed cups chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 7 medium orange bell peppers
  • Hot water, as needed

Sauce:

  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche (I used sour cream)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Cut jack-o’lantern faces if desired.  Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Posted on » by Dana & Nancy » Theme:

Cheese and Shrimp-Stuffed Poblanos

I didn’t use Chihuahua cheese since I waited so long to decide on a recipe and didn’t have time to search for it!

From Cooking Light, January 2010

Chihuahua cheese, a Mexican melting cheese, enriches and slightly thickens this creamy sauce. Substitute shredded cheddar cheese if you can’t find Chihuahua.

Yield: 4 servings

Ingredients:
1 red bell pepper
8 poblano peppers
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/2 cup half-and-half
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded Chihuahua cheese
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation:
1. Preheat broiler.

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.

3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.

4. Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.