Sweet/Bell Peppers

[Zana]

Red Pepper Puree

2 red peppers, roasted and peeled
15 sun-dried tomatoes, oil-packed
1 chipotle en adobo
2 teaspoons adobo sauce
1/4 cup olive oil

Add all ingredients to a food processor and blend.
Add salt to taste. Very simple, very easy and very tasty.

[Zana]

Sardinian Pepper Stew - Peperonata

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 large yellow bell peppers
1 1/2 cups tomato sauce
freshly ground black pepper -- to taste
2 tablespoons extra-virgin olive oil

Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire. Place the peppers on the grill until the skins blister black, 35 to 45 minutes. Alternatively, preheat the oven to 450F. Place the peppers in a baking sheet and bake until the skins blister black all over, about 30 minutes. Remove from the heat and, once the peppers are cool enough to handle, remove the skin, seeds, and core and discard. Slice the peppers into lengths. Set aside.

Prepare the tomato sauce. Once the tomato sauce is ready, add the peppers, black pepper, and olive oil and simmer over medium-low heat until dense and soft, 20 to 30 minutes. Serve hot, warm, or at room temperature.

Makes 6 servings

AuthorNote: This Sardinian version of peperonata, a kind of stew dish popular in Southern Italy too, is made only with yellow bell peppers, which are grilled, then braised slightly in a light tomato sauce with a rich extra-virgin olive oil. This recipe is based on a delightful peperonata I enjoyed at the Ristorante Le Lepanto in Alghero on the western coast of Sardinia some years ago. It can be served as an antipasto or, if you make enough, as a vegetable stew.

Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 85 Calories; 5g Fat (46.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 373mg Sodium. Exchanges: 2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0

[Zana]

Antolina's Vegetable Paste - Mojo Isleño de Antolina

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons fresh oregano -- leaves only (see instructions)
3 large roasted red bell peppers -- (about 3 cups after peeling and coring)
1 medium white onion -- cut in blender-friendly chunks
1/3 cup olive oil -- plus 1 teaspoon olive oil, divided
10 cloves garlic
1 teaspoon ground cumin
2 teaspoons sweet Spanish paprika
2 teaspoons salt -- (more or less to taste)
1/2 cup white vinegar

Strip the oregano leaves from the stems and sauté in a tiny bit of olive oil stirring constantly until limp and fragrant, about 60 seconds in the pan. Be careful not to let them burn!

To roast peppers: On a barbecue grill, lay the peppers on their sides on a lightly oiled grill rack and roast, turning occasionally, until the skins are blackened -- about 8-10 minutes. You may also place the peppers on a broiler rack and broil in the oven, turning occasionally, again until the skins are blackened -- about 8-10 minutes.

Transfer the roasted peppers to a bowl, cover with foil, and let steam for 10 minutes. Peel, core, and seed the peppers when they are cool enough to be handled. Slice into smaller chunks suitable for processing in a blender.

Place the roasted peppers, oregano and all other ingredients (including the remaining 1/3 cup olive oil) in a blender or food processor and blend on high until you have a smooth paste.

To use as a sofrito, omit the oil in the mix, and sauté in a little olive oil until fragrant. Use as a substitute for the traditional Cuban sofrito in your favorite recipe.

Makes about one quart.

AuthorNote: Armando’s mother, Antolina Pou Fernandez, had been making her version of this sauce for years beginning in her native Zaza del Medio, Cuba -- a small country town in what was once Las Villas.

Now we have encountered several versions of mojo isleño: Puerto Rican, Venezuelan, and Mexican, just to name a few. However, this roasted pepper version is pure Cuban -- by way of the Canary Islands where the family’s ancestors originated.

This classic mojo tastes great on sandwiches and even as a dip for tostones and mariquitas. You may also omit the oil from the mix and use this as a type of sofrito. Sauté the mixture in a little olive oil until fragrant and use in your favorite sofrito-based recipe. You can make a very interesting arroz con pollo using mojo isleño sofrito as a base!-

Cuisine:
"Caribbean"
Source:
"Three Guys from Miami"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 134 Calories; 12g Fat (78.4% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 714mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 5077 0 0

[Zana]

Caribbean Sofrito - Vegetable Paste

Recipe By :Global Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
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Wine -- for sauteing
1 medium onion -- diced
1 red bell pepper -- diced
2 large garlic cloves -- diced
3 tablespoons minced fresh cilantro
Salt and fresh grnd pepper

Saute/fry the onion and bell pepper in the wine over medium heat for about 15 min. Add in the garlic, cilantro, salt and pepper; cook for about 2 min more and it's ready to use.Keeps well in the fridge.

Cuisine:
"Caribbean"
Source:
"CookEatShare dot com"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 84 Calories; trace Fat (4.0% calories from fat); 3g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 3 Vegetable.

[Zana]

Roasted Red Pepper Vinaigrette

INGREDIENTS
3 large red sweet peppers
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Mayonaise
2 tablespoons grated parmesan cheese
3 cloves crushed garlic
1/2 teaspoon dried basil
salt & pepper to taste

DIRECTIONS
Preheat oven to 450*

Rub peppers with enough oil to coat, place on baking sheet and roast in oven for 25 to 30 minutes or until skins turn black.

Remove from oven and set aside to cool, then remove stems and skins.

Place peppers and all ingredients in a blender; process until smooth.

Refrigerate until ready to use.


This dressing is awesome served slightly warm and tossed with mixed greens. It is even better with freshly grilled chicken.

[Zana]

Red Bell Peppers with Black Olives and Capers from Naples

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra-virgin olive oil
1 3/4 pounds red bell peppers -- seeded and cut into strips
1 large garlic clove -- finely chopped
1 tablespoon salted capers -- rinsed and chopped
1/2 cup pitted and coarsely chopped imported black olives
salt and freshly ground black pepper -- to taste
3 tablespoons finely chopped fresh flat-leaf parsley leaves

In a large skillet, heat the olive oil over medium-high heat, then cook the peppers until slightly blackened on the edges and semi-soft, about 15 minutes, stirring frequently. Remove from the skillet and set aside. Remove all but 2 tablespoons of oil from the skillet, saving the oil for another use. (At this point, I usually pull out as many pieces of red pepper skin as I can find from the oil. It's easy because they curl and stick up so you can just pull them out.)

Add the garlic, capers, olives, and a few tablespoons of water to deglaze the skillet, stirring, over medium-high heat. Cook for 1 minute, return the peppers to the skillet, and cook until they're sticking, 2 to 3 minutes. Season with salt and black pepper, add the parsley, and toss so everything is well mixed. Transfer to a serving platter and let rest for 5 minutes before serving.

Makes 6 servings

AuthorNote: The capsicums, including the bell pepper and the chile, were among the first of the New World plants to come to those parts of Europe controlled by the Spanish crown. They had
an amazing popularity and helped destroy the trade in old spices. The Spanish crown ruled lands from Cadiz to Budapest, including Lombardy and the Kingdom of Naples, which facilitated the spread of peppers. The first Neapolitan recipe we have utilizing pepper is in Vincenzo Corrado's 'Cibo Pitagorico', published in 1781 in Naples. He has a number of recipes for peppers, called 'peparoli', including one stuffed with anchovies, parsley, garlic, and oregano.

This delicious preparation from Naples called 'peperoni in padella con capperi e olive' (peppers in a pan with capers and olives) can be eaten at room temperature, but I like it served quite warm. You cook the bell peppers in a copious amount of olive oil, but you can then save the flavored olive oil to cook over other foods. I like to serve this platter of peppers on a buffet table to let people help themselves.

Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 242 Calories; 23g Fat (84.6% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 330mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 926531 0 0

[Zana]

Creamy Polenta with Roasted Red Pepper Coulis

- 29g Carbs, 4g Fiber

By: Mayo Clinic staff

Dietitian's tip: Polenta, coarse-grind Italian cornmeal, can be served hot and creamy, cut into shapes and grilled, or baked until set. Here, it's mixed with a red pepper coulis for added flavor and color.

Serves: 6

INGREDIENTS
1 red bell pepper (capsicum), roasted and seeded
1 garlic clove
1 3/4 cups water
1 3/4 cups plain soy milk (soya milk) OR 1% low-fat milk
1 Tbsp extra-virgin olive oil
1/2 tsp salt
1 cup polenta, preferably stone-ground
2 Tbsp grated Parmesan cheese
1 Tbsp chopped thyme

DIRECTIONS
• In a blender or food processor, combine the roasted pepper, garlic and 1 tablespoon of the water.
• Process until smooth; set the coulis aside.

• Preheat the oven to 450 F.
• Lightly coat a 9-inch round cake pan with olive oil cooking spray.

• In a large saucepan, combine the soy milk, remaining water, olive oil and salt.
• Whisk in the polenta and place over medium heat.
• Whisk constantly until the polenta begins to thicken.
• Reduce the heat to low and resume stirring with a wooden spoon.
• Cook, stirring frequently, until the polenta pulls away from the sides of the pan, about 15 minutes.
• Add the coulis and stir to combine.
• Pour the mixture into the prepared cake pan and sprinkle with the cheese. Bake until firm, about 15 minutes.
• Let stand in the pan for 10 minutes before serving.

• Cut into 6 wedges and sprinkle with the thyme.

Serves: 6
Serving size: 1 wedge

Nutrition per Serving:
164 Calories, 4g Total Fat, 1g Saturated Fat, 3g Monounsaturated Fat,
1mg Cholesterol, 252 mg Sodium, 5g Protein, 29g Total Carbs,
4g Dietary Fiber

Mayo Clinic Healthy Weight Pyramid Servings:
1 Carbohydrates, 1 Protein and dairy

Diabetes Meal Plan Exchanges:
1 Starches, 1 Milk and milk products, 1 Fats

Dash Eating Plan Servings:
1 Grains and grain products, 1 Dairy foods (low-fat or fat-free),
1 Fats and oils

[Zana]

Shrimp Chili Relleno

INGREDIENTS
1 pound shrimp, shelled, deveined and tail removed
1 teaspoon ground cumin
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt
1/4 cup grated Parmesan cheese
1/4 teaspoon chili powder
Pinch freshly ground black pepper
1 tablespoon fresh chopped parsley
4 Anaheim chili peppers

Buttermilk Cilantro Sauce:
3/4 cup buttermilk
1/2 teaspoon sea salt
1 1/2 tablespoons fresh chopped parsley
Pinch freshly ground black pepper
1 1/2 tablespoons half and half

2 whole eggs

DIRECTIONS
• Preheat broiler.

• Large dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper, and parsley.

• In a large sauté pan, over medium heat, sauté shrimp mixture until shrimp are just pink.

• Place Anaheim chilies on a baking sheet.
• Roast whole chili peppers under the broiler until charred on all sides and pepper begins to soften.
• Remove skin and cut a slit lengthwise through the pepper.
• Remove the seeds and ribs from inside the pepper.
• Set aside peppers.

• Preheat oven to 400°.

• In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.

• Stuff each pepper with 1/2 cup shrimp mixture and place filled peppers back on baking sheet.
• Pour 1/4 cup Buttermilk Cilantro Sauce over each pepper.
• Place in oven and heat for about 5 minutes.

• Remove stuffed peppers from oven and top each pepper with 1/2 of a sliced hard boiled egg.

Makes 4 servings