{"id":35708,"date":"2014-04-23T13:17:24","date_gmt":"2014-04-23T13:17:24","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=35708"},"modified":"2017-04-18T09:46:34","modified_gmt":"2017-04-18T14:46:34","slug":"paging-dr-pepper","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/paging-dr-pepper\/","title":{"rendered":"Paging Dr. Pepper"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-35708 wp-image-35718\" src=\"http:\/\/www.ou.org\/life\/files\/peppers-300x225.jpg\" alt=\"peppers\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.ou.org\/life\/files\/peppers-300x225.jpg 300w, https:\/\/www.ou.org\/life\/files\/peppers.jpg 360w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Every so often I decide that I want to be a vegetarian. Not a \u2018give up anything that even remotely resembles meat\u2019 kind of vegetarian but rather, an \u2018eliminate meat for a while\u2019 vegetarian. The feeling only lasts a day or two but it\u2019s 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.<\/p>\n<p>During my last foray into the land of vegetables I fell in love with peppers\u2014all kinds of peppers. I think that they are one of the most versatile vegetables available. In one dish they\u2019re red and sweet, the next they\u2019re spicy and savory and the next they\u2019re three-alarm hot.<\/p>\n<p>The only word of warning that I\u2019ll give you about these pepper recipes is to be careful with the \u201chot\u201d ones. The oils from these babies can do \u201cdamage\u201d to your tongue and mouth. If you find yourself with a mouthful of something too hot make sure you eat or drink something dairy\u2014do NOT drink water. Water only spreads the oil even more. Dairy products actively neutralize the problem. In the event that you don\u2019t have cheese, sour cream or milk available, go for a nice chunk of bread\u2014it will help.<\/p>\n<p>The following recipes can all be vegetarian but since most of my readers aren\u2019t of that persuasion, I\u2019ve given you recipes that can be eaten either with meat ingredients or without.<\/p>\n<div><\/div>\n<h3><span style=\"text-decoration: underline;\"><strong>Peppers &amp; Pasta (pareve or dairy)<\/strong><\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 red peppers cut into thin strips<\/em><\/li>\n<li><em>1 yellow pepper, cut into thin strips<\/em><\/li>\n<li><em>1 orange pepper, cut into thin strips<\/em><\/li>\n<li><em>2 tomatoes, chopped coarsely<\/em><\/li>\n<li><em>\u00bd cup tomato sauce<\/em><\/li>\n<li><em>5 teaspoons olive oil<\/em><\/li>\n<li><em>1 heaping Tablespoon minced garlic<\/em><\/li>\n<li><em>1 large white onion, chopped<\/em><\/li>\n<li><em>\u00bc teaspoon crushed dried red pepper flakes (more if you prefer)<\/em><\/li>\n<li><em>3 small green chili peppers (jalapeno or serrano) seeded, chopped finely<\/em><\/li>\n<li><em>\u00be cup dry white wine<\/em><\/li>\n<li><em>1 lb curly noodles (fettuccini is ok too), cooked according to directions, drained<\/em><\/li>\n<li><em>salt and pepper to taste<\/em><\/li>\n<li><em>Grated Parmesan (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large skillet, heat the olive oil. Add the garlic, red pepper flakes, onion, and chili peppers and saut\u00e9 a few minutes, stirring occasionally.<\/li>\n<li>Add the bell peppers and saut\u00e9, stirring occasionally for a few minutes longer.<\/li>\n<li>Add wine, tomatoes, sauce, salt and pepper and mix to combine. Simmer for 10-15 minutes.<\/li>\n<li>Add the pasta, mix to coat and serve with parmesan cheese on the top or on the side.<\/li>\n<\/ol>\n<p><em>Submitted by Randi Goldman NY, NY<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Garbanzo\u00a0and Roasted\u00a0Red Pepper Dip (dairy or pareve)<\/strong><\/span><\/h3>\n<p>Yields 2 cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>16 oz.\u00a0can garbanzo beans (chickpeas), rinsed and drained<\/em><\/li>\n<li><em>7 oz.\u00a0roasted red peppers, rinsed and drained<\/em><\/li>\n<li><em>\u00bd cup yogurt or sour cream (you can use the non-dairy substitute)<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>\u00bc teaspoon pepper<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Process all of the ingredients in a food processor or blender and process until smooth.<\/li>\n<li>Refrigerate for at least 1 hour before serving.<\/li>\n<\/ol>\n<p><em>My files &#8211; source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Peppers\u00a0and Potatoes (meat or pareve)<\/strong><\/span><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 teaspoons olive oil<\/em><\/li>\n<li><em>\u00bd cup chopped onion<\/em><\/li>\n<li><em>3 cloves garlic, minced<\/em><\/li>\n<li><em>1 cup minced seeded tomato<\/em><\/li>\n<li><em>2 cups cubed peeled baking potato<\/em><\/li>\n<li><em>1 cup red bell pepper, bite-sized pieces<\/em><\/li>\n<li><em>1 cup yellow bell pepper, bite-sized pieces<\/em><\/li>\n<li><em>1 cup orange bell pepper, bite-sized pieces<\/em><\/li>\n<li><em>\u00bc teaspoon salt (optional)<\/em><\/li>\n<li><em>\u00bc teaspoon black pepper<\/em><\/li>\n<li><em>1 (10\u00bd oz.) can ready-to-serve chicken or vegetable broth (not condensed)<\/em><\/li>\n<li><em>\u2153 cup coarsely chopped fresh basil<\/em><\/li>\n<li><em>\u00bc cup sliced pimento-stuffed olives or black olives (your choice)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large skillet with a lid heat the oil. Add the onion and saut\u00e9 for 8 to 10 minutes. Add the garlic, mix to combine and saut\u00e9 1 minute.<\/li>\n<li>Add the tomato, and cook 5 minutes, stirring frequently.<\/li>\n<li>Add potato, bell peppers, salt, black pepper, and broth; bring to a boil.<\/li>\n<li>Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Remove from heat; stir in basil and olives.<\/li>\n<li>Let stand, covered, 20 minutes and serve.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Sweet Potato Kugel\u00a0with Red Peppers (meat or pareve)<\/strong><\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 large (2 lbs.) sweet potatoes, peeled, cut into 2 in. chunks<\/em><\/li>\n<li><em>1 onion, quartered<\/em><\/li>\n<li><em>\u00bd to \u00be cup parsley<\/em><\/li>\n<li><em>1 large red bell pepper, cored and diced in \u00bd-inch pieces<\/em><\/li>\n<li><em>\u00bd cup ground almonds<\/em><\/li>\n<li><em>\u00be cup chicken or vegetable broth<\/em><\/li>\n<li><em>2 eggs<\/em><\/li>\n<li><em>2 egg whites<\/em><\/li>\n<li><em>3 Tablespoons vegetable oil<\/em><\/li>\n<li><em>\u00be teaspoon salt<\/em><\/li>\n<li><em>1 teaspoon white pepper<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Grease a 2 to 3 quart baking dish.<\/li>\n<li>Place half\u00a0of the sweet potatoes in a food processor with half\u00a0of the onion, and chop coarsely (do this in 2 batches). Add parsley and process to chop sweet potatoes finely. Spoon into a large bowl.<\/li>\n<li>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.<\/li>\n<li>Cover lightly with foil. Bake in preheated oven 65 to 75 minutes removing foil last 20 minutes and cook until top is golden.<\/li>\n<\/ol>\n<p><em>Submitted by Lori Eckstein Philadelphia PA (modified from <a href=\"http:\/\/www.about.com\">about.com<\/a>)<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Hot Stuff Casserole\u00a0(dairy)<\/strong><\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>7 oz. can green chilies, drained<\/em><\/li>\n<li><em>3 cup shredded Monterey Jack cheese<\/em><\/li>\n<li><em>2 medium tomatoes, peeled, sliced<\/em><\/li>\n<li><em>4 large eggs<\/em><\/li>\n<li><em>1\u00bd cup evaporated milk<\/em><\/li>\n<li><em>\u00bc cup flour<\/em><\/li>\n<li><em>1 teaspoon salt<\/em><\/li>\n<li><em>Sliced avocado and sour cream for garnish<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Lightly butter an 11&#215;7-inch glass baking pan.<\/li>\n<li>Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes.<\/li>\n<li>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.<\/li>\n<li>Bake 50\u00a0to 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.<\/li>\n<\/ol>\n<p><em>Modified from <a href=\"http:\/\/yummly.com\">yummly.com<\/a><\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Smoky Stuffed Peppers (fish, dairy)<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 large bell peppers, tops cut off, seeded<\/em><\/li>\n<li><em>12 oz. smoked white fish, broken into small pieces<\/em><\/li>\n<li><em>1\u00bd cup vegetable broth<\/em><\/li>\n<li><em>4 plum tomatoes, chopped<\/em><\/li>\n<li><em>2 cup instant brown rice<\/em><\/li>\n<li><em>1 cup chopped fresh basil<\/em><\/li>\n<li><em>1 cup finely shredded smoked cheese, such as mozzarella, cheddar or gouda, divided<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>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\u00a0inch of water, cover and microwave 7 to 10 minutes but no more, they still need to be somewhat firm. Save the water.<\/li>\n<li>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.<\/li>\n<li>Uncover and add the smoked fish, basil and half the cheese into the rice mixture. Mix to combine.<\/li>\n<li>Preheat the broiler. Place the peppers in a greased 9&#215;13-inch glass baking pan. Divide the mixture between the peppers, then top with the remaining cheese.<\/li>\n<li>Pour the pepper water into the bottom of the 9&#215;13-inch pan. Broil until the cheese is melted, 2 to 3 minutes<\/li>\n<\/ol>\n<p><em>Modified from <a href=\"http:\/\/eatingwell.com\">eatingwell.com<\/a><\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz bell peppers 14a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Every so often I decide that I want to be a vegetarian. Not a \u2018give up anything that even remotely resembles meat\u2019 kind of vegetarian but rather, an \u2018eliminate meat for a while\u2019 vegetarian. The feeling only lasts a day or two but it\u2019s usually during that time frame when I discover some really great<\/p>\n","protected":false},"author":53,"featured_media":35728,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-35708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paging Dr. Pepper - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/paging-dr-pepper\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paging Dr. Pepper - OU Life\" \/>\n<meta property=\"og:description\" content=\"Every so often I decide that I want to be a vegetarian. 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