Paging Dr. Pepper

BY
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23 Apr 2014
Cooking
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peppersEvery so often I decide that I want to be a vegetarian. Not a ‘give up anything that even remotely resembles meat’ kind of vegetarian but rather, an ‘eliminate meat for a while’ vegetarian. The feeling only lasts a day or two but it’s usually during that time frame when I discover some really great recipes that I might not have otherwise had the time (or inclination) to try.

During my last foray into the land of vegetables I fell in love with peppers—all kinds of peppers. I think that they are one of the most versatile vegetables available. In one dish they’re red and sweet, the next they’re spicy and savory and the next they’re three-alarm hot.

The only word of warning that I’ll give you about these pepper recipes is to be careful with the “hot” ones. The oils from these babies can do “damage” to your tongue and mouth. If you find yourself with a mouthful of something too hot make sure you eat or drink something dairy—do NOT drink water. Water only spreads the oil even more. Dairy products actively neutralize the problem. In the event that you don’t have cheese, sour cream or milk available, go for a nice chunk of bread—it will help.

The following recipes can all be vegetarian but since most of my readers aren’t of that persuasion, I’ve given you recipes that can be eaten either with meat ingredients or without.

Peppers & Pasta (pareve or dairy)

6 servings

Ingredients:

Instructions:

  1. In a large skillet, heat the olive oil. Add the garlic, red pepper flakes, onion, and chili peppers and sauté a few minutes, stirring occasionally.
  2. Add the bell peppers and sauté, stirring occasionally for a few minutes longer.
  3. Add wine, tomatoes, sauce, salt and pepper and mix to combine. Simmer for 10-15 minutes.
  4. Add the pasta, mix to coat and serve with parmesan cheese on the top or on the side.

Submitted by Randi Goldman NY, NY


Garbanzo and Roasted Red Pepper Dip (dairy or pareve)

Yields 2 cups

Ingredients:

Instructions:

  1. Process all of the ingredients in a food processor or blender and process until smooth.
  2. Refrigerate for at least 1 hour before serving.

My files – source unknown


Peppers and Potatoes (meat or pareve)

8 servings

Ingredients:

Instructions:

  1. In a large skillet with a lid heat the oil. Add the onion and sauté for 8 to 10 minutes. Add the garlic, mix to combine and sauté 1 minute.
  2. Add the tomato, and cook 5 minutes, stirring frequently.
  3. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil.
  4. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives.
  5. Let stand, covered, 20 minutes and serve.

My files, source unknown


Sweet Potato Kugel with Red Peppers (meat or pareve)

6 to 8 servings

Ingredients:

Instructions:

  1. Preheat oven to 350°F. Grease a 2 to 3 quart baking dish.
  2. Place half of the sweet potatoes in a food processor with half of the onion, and chop coarsely (do this in 2 batches). Add parsley and process to chop sweet potatoes finely. Spoon into a large bowl.
  3. To the bowl add the red pepper, almonds, broth, eggs and egg whites, 1 Tablespoon oil, salt and pepper. Mix thoroughly. Spoon into prepared baking dish. Drizzle remaining oil over the top.
  4. Cover lightly with foil. Bake in preheated oven 65 to 75 minutes removing foil last 20 minutes and cook until top is golden.

Submitted by Lori Eckstein Philadelphia PA (modified from about.com)


Hot Stuff Casserole (dairy)

6 to 8 servings

Ingredients:

Instructions:

  1. Preheat oven to 350°F. Lightly butter an 11×7-inch glass baking pan.
  2. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes.
  3. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish.
  4. Bake 50 to 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Modified from yummly.com


Smoky Stuffed Peppers (fish, dairy)

Ingredients:

Instructions:

  1. Place your rack in upper third of oven. Place peppers cut side down in a large microwave-safe dish. Fill the dish with half an inch of water, cover and microwave 7 to 10 minutes but no more, they still need to be somewhat firm. Save the water.
  2. In a skillet combine the broth, tomatoes and rice. Bring the mixture to a boil then immediately reduce to a simmer. Cover and simmer about 5 minutes until the rice is done. Remove from the heat and let sit, covered, about 5 minutes.
  3. Uncover and add the smoked fish, basil and half the cheese into the rice mixture. Mix to combine.
  4. Preheat the broiler. Place the peppers in a greased 9×13-inch glass baking pan. Divide the mixture between the peppers, then top with the remaining cheese.
  5. Pour the pepper water into the bottom of the 9×13-inch pan. Broil until the cheese is melted, 2 to 3 minutes

Modified from eatingwell.com


© Eileen Goltz bell peppers 14a

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.