Posts tagged ‘Bell Peppers’

Vegetarian Chili

Thanks, Gastronomy, for this yummy vegetarian chili recipe. I’ve had to adjust the amount of spice, but I think I’ve finally gotten it worked out so the baby doesn’t cry when he eats it.

  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce
  • Salt
  • 4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
  • 1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, the whole chile, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes.

I walk the chili by checking it’s level of spiciness while it cooks. When it gets as spicy as I want it to be, I pull out the whole chile pepper.

Stir in the cilantro and season with salt and pepper to taste before serving.

April 12, 2017 at 1:33 pm Leave a comment

Breakfast Scrambles

So, I’m not so great at eating breakfast these days. I very much enjoy sleeping in. I’ve been testing several breakfast recipes recently in an effort to get inspired. Here are a couple I found that have been especially wonderful.

Both of these recipes are great eaten with corn tortillas.

Tofu/Chorizo Scramble, variation on the original recipe

  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, diced
  • 1 LB extra firm tofu
  • 6 oz. Tofutti brand Chorizo substitute
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 1/2 tsp Bragg’s Liquid Aminos
  • 1 TBSP nutritional yeast
  • 1/2 tsp turmeric

Saute the onion and bell pepper in oil. Meanwhile, rinse and drain the tofu. Mix the tofu, chorizo, garlic powder, onion powder, parsley, nutritional yeast, and turmeric together.

When the onion and bell pepper are nearly softened, mix in the tofu/chorizo mixture. Sprinkle with Bragg’s. Cook until the tofu is just beginning to brown.

Smokey Sweet Potato/Tempeh Scramble

  • 2 TBSP olive oil
  • 1 small or 1/2 large sweet potato, finely diced
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2 garlic cloves, minced
  • 8 oz. package of tempeh, crumbled
  • 1 TBSP Bragg’s Liquid Aminos
  • 1 TBSP ground cumin
  • 1 TBSP smoked paprika
  • 1 TBSP maple syrup
  • juice of 1/2 lemon

Heat olive oil over medium heat in a large skillet. Add sweet potato and saute until lightly browned, about five minutes.

Add onion and pepper, and continue to saute until softened, about five minutes. Add garlic and saute another minute. Add tempeh and saute until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.

Add soy sauce, cumin, paprika, maple and lemon juice. Saute about two more minutes.

Serve with avocado and salsa.

May 3, 2015 at 8:22 pm Leave a comment

FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

January 15, 2012 at 12:32 am 1 comment

FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

  • 3/4 cup quinoa, rinsed
  • 1 TBSP olive oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp chili powder
  • 1 can pinto beans, rinsed
  • 1 cup tomato salsa
  • Daiya cheddar cheese
  • Whole-grain spelt tortillas (corn tortillas will work as well)
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
  3. Add the beans and salsa to the pan, and heat until warm.
  4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.

November 4, 2011 at 8:39 pm 2 comments

MEXICAN: Pico de Gallo

I learned yesterday at church that my current favorite fresh salsa recipe was, in fact, pico de gallo. I took about 6 quarts to potluck, and it was a hit. It’s based on the recipe for Fresh Summer Salsa in Simply in Season.

  • 6 medium fresh tomatoes, diced
  • 1 medium red onion, diced
  • 1 large green pepper, diced
  • 2 hot chili peppers, diced
  • ¼ bunch fresh cilantro, chopped
  • 4 cloves garlic, minced
  • 3 TBSP fresh basil, chopped
  • 1 TBSP lime juice
  • 1 TBSP lemon juice
  • ½ tsp salt

Combine in a bowl. Let it stand 30 minutes and serve.

August 15, 2010 at 11:07 am Leave a comment

CHINESE AMERICAN: Orange Chicken

I wanted to make an Applebee’s version of this recipe, so I found one at Recipezaar. To save time in the future, I will probably use a frozen Asian vegetable mix and may even buy the chicken already breaded, but it is oh, so good freshly made. The orange flavor is not too sweet or overpowering as it is in some Chinese (American) restaurants.

2 lbs boneless skinless chicken
1 egg
1 1/2 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1/2 cup plus 1 TBSP cornstarch
1/4 cup flour (we used spelt)
oil for frying
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup sugar (we used less and replaced it with fructose for Jeff’s dietary needs)
salt and pepper
rice
slivered toasted almonds
broccoli
red bell peppers
snow peas
chow mein noodles

  1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
  2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
  3. Fry the chicken in oil until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.
  4. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
  5. Pour glaze over chicken. Serve chicken over a bed of cooked rice. Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

May 10, 2009 at 9:03 pm Leave a comment

NORTH AMERICAN: Taco Salad

With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven’t eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you’re ready to eat.

You can’t save the leftovers, so make only as much as you can eat.

October 27, 2008 at 8:31 pm Leave a comment

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