Archive for the ‘Pepper Recipes’ Category

Sour Cream Refrigerator Pickles

Saturday, September 12th, 2009

This is another family favorite way to prepare refrigerator pickles…

1 small package of sour cream
Cucumbers, washed and sliced very thinly (peel, if desired, before slicing)
1 medium sized onion, halved and sliced thinly
1 green pepper (optional), seeded and diced.
salt
fresh (or dried) dill

Wash & slice cucumbers.  Salt and stir.  Let sit in fridge overnight. (The salt draws some of the water out).  Empty water from bowl & mix in remaining ingredients.  The flavor is best, if you give this dish a chance to sit for several hours before serving.

Posted in Cucumber Recipes, Herb Recipes, Onion Recipes, Pepper Recipes | No Comments »

Potluck tomato basil salad

Saturday, June 13th, 2009

I like to take this one to potlucks.  It’s so bright, colorful, flavorful, and healthful.  There’s not usually many healthy alternatives at potlucks, so it’s generally greatly appreciated.

Sorry - again one that I don’t measure. .. but that’s the way I tend to cook (unless I’m baking), if you haven’t figured that out yet.

- Cherry or grape tomatoes, washed, drained, and halved.
- a large handful of basil leaves, washed, drained, and shredded.
- scallions or red onions, diced finely
- celery washed, drained and diced (optional)
- 1 clove of very finely crushed, diced garlic (go easy on the garlic if this is for a potluck or public supper… most folks don’t take kindly to strong garlic.  I, on the otherhand, can never get enough of it! :)
- basalmic vinegar
- black pepper to taste

Toss everything together, adding only enough vinegar to flavor lightly. (you don’t want soupy salad, and the tomatoes will release their juices as the dish sits… keep that in mind.)  If you make it a bit ahead of time and find that it’s too soupy, you can drain the dish and add a little extra basalmic vinegar again.

I like to garnish with a small, pretty sprig of basil.

To “fancy” the dish up a little, I’ll place the bowl w/salad on a platter.  Fill the platter that’s exposed (not covered by the bowl) with shredded lettuce and a few quartered black olives for accent (or even a little shredded motzerella cheese), or crackers with slices of fresh mozzarella cheese.  Note:  Don’t mix the cheese in with the salad.  While it’ll be tasty, it’ll end up looking disappointingly unappetizing.

enjoy!

PS - if you like a little zip to your dish, add a hint of finely diced jalepeno.  Remember to wash your hands very well when you’re done chopping or you’ll be sorry!

Posted in Bean Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Jalepeno Recipes, Pepper Recipes, Salad Recipes, Tomato Recipes | No Comments »

Alfredo Veggie Lasagne

Saturday, May 23rd, 2009

I love to serve Italian for company.  It makes such a hearty, warm, satisfying meal that creates a mood of comfort and conversation.  This is a good one for that… it’s hard to go wrong with alfredo lasagne (of course, check w/your guests for lacto-issues first!).

- 12 lasagne noodles, cooked to package directions.
- 2 medium sized zucchini, washed, trimmed, and sliced.  I like to halve lentghtwise, then slice into 1/4″ thick bite sized slices.
- 2 medium sized summer squash, prepared same as zucchini.
- 2 cups shredded motzerella cheese
- 2 tbsp parsley flakes
- 2 tspn dried oregano
- one carton ricotta cheeese (mix with 1 tbsp parsley flakes)

Make alfredo sauce:
1 stick unsalted butter, melted)
3 cloves fresh crushed, diced garlic (I LOVE garlic though… use your own judgement on quantity for your tastes.)
1 large onion, diced

Saute garlic and onion in butter over medium heat until just tender.

Add 1 cup of heavy cream, and 1 cup of parmesan (or romano, or mixed) freshly grated cheese.  Add parsley and oregano, and salt/pepper to taste.  Turn heat to low and stir until melted and blended.  Remove from heat.

Grease your lasagne pan, and place a single layer of the noodles, then a layer of ricotta, then zucchini, then alfredo, then noodles, then ricotta, then squash, then alfredo… continue until out of ingredients, or out of space in the pan.   Top with shredded motzerella.

Bake for 45 minutes at 350 degrees.  Remove from heat and let stand for 15 minutes before cutting and serving.

Use any extra ingredients for an impromptu pasta meal another day!

***Also, for a little variety, try a version using sauteed asparagus, onions, and mushrooms!  Or, broccoli and carrots.  Or sun dried tomatoes, peppers and black olives.  Or Spinach/Other Greens and mushrooms.  Use your imagination for a creative, beautiful, and tasty meal option!  :)

*** Remember, while there’s nothing like freshly made italian food…  the flavors only get even better after they sit for a day.  The flavors meld and strengthen… so go aheaad and make extra and enjoy it as leftovers!

Posted in Asparagus Recipes, Broccoli Recipes, Carrot Recipes, Herb Recipes, Mushroom Recipes, Onion Recipes, Pepper Recipes, Spinach Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

Garden Pilaf

Monday, May 4th, 2009

Use rice, or other grains for variety, like Quinoa.  Precook the rice (or other grain), per directions on the grain package.  I like to use a broth like vegetable, chicken or fish instead of water when cooking the rice.  It adds an extra depth of flavor to the dish.

1/2 cup diced carrot
1/2 cup diced onion (or green onion)
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced green pepper (I prefer to leave out the green pepper with this dish)
6 cups cooked rice or grain
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almond slivers
1/4 cup olive oil

Saute vegetables in olive oil just until they start to soften.  Add oregano.  Add to the cooked rice and mix well.  Salt to taste.

Dry roast the almonds in a hot skillet until lightly golden brown.  Add to the pilaf and serve.

Posted in Carrot Recipes, Celery Recipes, Green Onion Recipes, Herb Recipes, Onion Recipes, Pepper Recipes | No Comments »

Shrimp Scampi Recipe

Sunday, April 12th, 2009

This is my version of Shrimp scampi.  It’s a very pretty dish, fast and easy to make, and my husband absolutely loved it… kept asking me to make sure I remember how I made it, to make it again another day!

1 bag of med-sized shrimp (cooked)
2 tbsp olive oil
2 tbsp butter
6 garlic medium sized garlic cloves, crushed and minced
1 red bell pepper, cut into 1/2″ pieces
1/4 cup fresh parsley, chopped
1/4 cup freshly ground romano/parmesan cheese
1 tbsp lemon juice

Prepare the garlic first (it should sit for 10  minutes after being crushed, before cooking, for it to provide the most nutritional and health-giving properties to your meal).

Heat the olive oil and butter in a skillet over medium high heat.  Add the garlic and saute for a few minutes before adding peppers.  When the peppers are nearly done (to whatever degree of crispness you prefer), add the shrimp, parsley and lemon juice.  Cook for a few minutes until the shrimp are heated through.  Stir in the romano/parmesan.

Serve over a bed of your favorite pasta.

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Vegetable Stuffed Brie Appetizer Recipe

Monday, April 6th, 2009

Serve with crackers, vegetables or fresh bread.

2 cloves garlic, minced
1/2 cup onion
1 tbsp butter
8 large mushrooms, chopped finely
1/2 cup diced red and green peppers
1 cup sliced olives
1 tbsp white wine
salt/pepper to taste
1 large brie wheel, sliced in half horizontally

In a small skillet, saute garlic and onion in butter over medium heat until tender.  Add mushrooms, peppers and olives and saute for about 3 minutes.  Add wine and seasoning.  Cool.

1 Hour before serving, spread mixture (reserving 3/4 of mixture aside) on the bottom half of the brie.  Place the top half over the filling.  Decorate the top of the brie with the remaining filling mixture.

Posted in Mushroom Recipes, Onion Recipes, Pepper Recipes | No Comments »

Red Pepper and Zucchini Lasagna recipe

Sunday, March 29th, 2009

This recipe makes a gorgeous looking and tasting main course.  Not as time-intensive on prep as it sounds.

Red Pepper Sauce:
4 large red bell peppers
1 tbsp olive oil
1 onion
3 garlic cloves
3/4 cups bread crumbs
1 tbsp balsamic vinegar
1/4 tsp saffron
2/3 cup vegetable broth

To make the red pepper sauce:
Roast (or grill) the red peppers (wash, core, seed and peel the peppers).
Heat oil in large skillet.  Cook onion and garlic over medium heat until soft (not brown though), about 4 minutes.
Combine peppers, onion mixture and bread crumbs in food processor and puree until smooth.  Add the vinegar, saffron, and just enough vegetable broth to make it a thick sauce.  Add salt, pepper, cayenne, and vinegar to taste (keep in mind that you want this sauce to be highly seasoned).

Other ingredients:
6 medium zucchinis
Olive oil
9 lasagne noodles
20 fresh basil leaves

Cut the zucchinis lengthwise into 1/4″ thick slices.  Brush lightly with olive oil and grill until limp (or you can saute’ them).

Cook the lasagna noodles in boiling water for 8 minutes.  Drain the noodles and rinse with cold water.  Drain.

Preheat the oven to 350 degrees.

Lightly oil your baking pan (approx 8×11).  Spread three lasagna noodles over the bottom.  Then arrange 1/3 of zucchini strips on top of that, then 1/3 of basil leaves, then 1/3 of pepper sauce.  Repeat the layering of ingredients 2 more times.  (You can store the lasagna at this point in the fridge for up to 24 hours… just remember to let the pan warm a bit at room temperature (if you’re using a glass or ceramic pan, before putting it in the oven your may crack your pan).

Bake at 350 for between 30 to 45 minutes, or until thoroughly heated.  Garnish (optional) each piece when serving with a fresh sprig of basil.

Posted in Herb Recipes, Pepper Recipes, Squash / Zucchini Recipes, Tomato Recipes | No Comments »

Thai Yellow Chicken Curry

Sunday, March 15th, 2009

This is one of my husband’s favorite all time meals.  Very nice flavor, and you can make it at any hot (spicy) level you like… including none at all.

Ingredients:
1 green chillie pepper
2 shallots (or 1 small onion)
1 (2″) section of peeled ginger root section, sliced
3 garlic cloves
1 tsp ground coriander
1 tsp ground mustard
1/4 tsp ground nutmeg
3 tbsp fish sauce
1/2 tsp tumeric
1 tsp brown sugar
1 tbsp lime juice
1 can coconut milk
1 red bell pepper, diced
1 package boneless skinless chicken breasts
vegetable oil
1 cup basil leaves, chopped

Slice chicken breasts into bite-sized strips.  Heat oil over medium-high heat.  Add chicken and red pepper.  Cook, stirring, until completely cooked (but don’t overcook or will be tough).

Place all ingredients (reserve 1/2 of can of coconut milk for use later) except chicken, red pepper and basil… into food processor and blend until smooth.

Add the liquid mixture to the chicken in the saucepan.  Add the remainign coconut milk and the basil.  Bring to a simmer and serve with rice.

Posted in Chile Recipes, Pepper Recipes | No Comments »

Karen’s Potluck Hash

Sunday, March 15th, 2009

Ingredients:
1 large can/jar whole tomatoes
1 lb lean ground beef
1/2 cup long grain wild rice
1 green pepper, diced
2 onions, diced
chili powder, salt and pepper to taste

Saute the diced green pepper and onion.  (To zest it up a little, add a hint of jalepneo or other chile pepper!).  Brown meat separately and add spices.  Place in casserole dish in this order:
1.  diced tomatoes
2. uncooked rice
3. onions and green peppers
4. meat

bake at 350 degrees for 1 hour, stir occasionally.

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Shrimp (or chicken) Creole and Rice Recipe

Sunday, March 15th, 2009

A hearty dish!  Spice it up (or down) to your family’s taste.  Serve over rice.

Ingredients:
2 tbsp butter
1/2 cup minced onion
1 bay leaf, crushed
1/4 cup diced celery
1 tsp minced parsley
1/2 cup minced green pepper
dash of cayenne
1/4 tsp pepper sauce (Tabasco, etc)
1/2 tsp salt
1 small can tomato paste
3 cups water
2 cups cooked shrimp (or chicken)

Cook onion in butter until tender.  Add in remaining ingredients (except for shrimp/chicken).  Cook slowly on low heat, stirring occasionally, until thickened (approximately 30 mintues).  Stir in Shrimp/chicken.  Serve over rice.

Posted in Chile Recipes, Pepper Recipes, Tomato Recipes | No Comments »