Tag: simply recipes

Roasted Red Peppers

Lovely Red Peppers ready to roast
Lovely Red Peppers ready to roast

Roasted Red Peppers are a love affair of mine. It feels like I’m getting caught in the act of hijacking cookies secretly from the cookie jar when I eat them…yes…straight from the container. It “feels” like I’m doing something wrong because how can such a delicious treat be SO good for you!?

When the peppers are roasted it brings out their sweetness and lends a wonderful charred flavor to them which also makes them a wonderful addition to any sandwich, salad, tapas or antipasto plate, pasta, humus, dip, need I go on?

I decided that it was best to read up a bit before jumping in and ruining 5 wonderful red peppers and I was SO surprised by how easy the process was! The roasting process is painless, the hardest part will be the options of what to DO with the peppers once you’ve roasted them.  You can use them right away, put them in a jar to eat through the week, freeze them or can preserve them. The thought of freezing them makes me a little skeptical, I feel like they’ll be mushy when they’re thawed out again. For this recipe I made enough for two weeks(ish) so I didn’t need to do any sort of preserving but this afternoon I’ll get another batch of peppers and a few mason jars (which I also have a crush on) and giving this Marinated Roasted Red Bell recipe from Simply Recipes a try.

Tips:

  • CHAR the peppers! Not only does this create the smoky flavor but it will also help you pinch off the pesky and indigestible skins.
  • Once out of the oven, place in a paper bag for  20-ish minutes (or longer if needed) to help steam the skins apart from the pepper. You can also use large bowl and cover with saran wrap or place in a large Tupperware. If you don’t let them  char OR steam long enough and it is a PAIN in the rear to pinch off all the skins! So, make sure you char and steam them long enough!

There are SO many recipes that I want to try with roasted peppers! I’ve listed a few of them below. Please feel free to post comments with your favorite red pepper recipes! I’m always looking for more!

Red Pepper Recipes to Try
Panini with eggplant, onions, roasted red pepper and basil
Roasted Red Pepper Humus
Marinated Red Peppers
Tapas Plates (Pimientos Rojos con Anchoas)
Roasted Red Pepper Sauce
Grilled Eggplant with Roasted Red Pepper Tapenade

Roasted Red Peppers

Ingredients
Red Peppers (Yellow or Green work also, I just prefer red)
Reynolds Wrap Non-Stick Aluminum Foil
Cookie Sheet
Large Tupperware container or bowl and saran wrap for steaming the skins off

Directions

  1. Preheat the oven to 450F then change to it to broil.
  2. Wash and dry the peppers.
  3. Core them from to remove the seeds. My method is the cut off the stem and cut around the top stem area like you would if you were coring a tomato. Pop out the core and chop them in half to remove all the seeds and white membrane inside.
  4. Place the red peppers on an aluminum lined baking sheet with the cut side facing down.
  5. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 20-25 minutes. Check them at the 15 min mark just to see how they’re charring…everyone’s oven is different.
  6. Place the peppers in a the Tupperware or in a glass bowl covered with saran wrap and let them steam and cool until you can handle them, about 20 minutes.
  7. Pinch off the skin from the peppers and place directly into jar or your preferred method of canning/preserving/freezing.

Roasted Fennel Pasta with Tomato Dressing

I don’t make New Year’s resolutions, because if I did then my number one AND two would have been broken for the past few YEARS: cook through my recipes and cook with more diverse foods! Thanks to Presidents Day, a little holiday afforded me the time and the inspiration to try TWO new recipes! Something possessed me to pick up fennel at the market this week and while I can’t remember actually consciously eating fennel up to now something in me decided that we needed to cook it!

Keeping with the homemade and new recipes theme, I found a delicious tomato dressing/compote recipe  Martha Stewart.com (link below) and what was it drizzled over? That’s right…fennel. It was a sign from the cooking gods! Below I’ve worked in both recipes into the overall preparation of the meal but will have links to the specific recipes below.  The recipe below served 3 people healthy portions but there was only leftover pasta. If you want leftovers to enjoy I suggest doubling the fennel and sauce portion of the meal.

This meal is Meat-free, dairy-free (if you omit the Parmesan like I do) AND Vegan; if you use gluten-free bread & pasta it’s also a gluten-free option as well! Look at the endless possibilities!

 

 

Ingredients

Pasta

  • 1/2 package pasta of your choice ( I used Angel Hair)

Garlic Bread

  • Whatever rustic loaf you like
  • Optional- Parmesan or Dairy Free Cheese for the garlic bread.We love the grated blend  Parmesan from DeLaurenti that we pick up fresh from Pike Place

Roasted Fennel

  • 3 fennel bulbs (choose with thick base), stalks cut off, bulbs sliced
  • EVOO (extra virgin olive oil)

Tomato Dressing:

  • EVOO (extra virgin olive oil)
  • 10 ounces (1-pint container) grape or cherry tomatoes
  • minced garlic (to taste in all recipes, I don’t measure much!)
  • 2/3 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon red-wine vinegar

  1. Pre-heat oven to 400°F.
  2. Chop top of fennel stock off, wash bulb and cut as shown below. (Note, the lovely photography is from the Simply Recipes site, I didn’t remember to take a photo of this step). You can wash your tomatoes at this time also if you’d like.
  3. Lay out baking sheet with aluminum foil over it. Toss the fennel in olive oil. This time I used a bowl to coat, which resulted in a bit too much olive oil on the fennel, next time I suggest laying out on a baking sheet and brushing with an OXO Basting Brush.
  4. Crack fresh pepper over fennel and drizzle with balsamic vinegar.
  5. Roast for 30-40 minutes, until fennel is caramelized.
  6. Prep the garlic bread on aluminum foil so it’s ready to put in the oven! I use my handy dandy Misto Sprayer and spray some EVOO over the bread, drizzle with minced garlic, fresh cracked pepper, and dried parsley. If you’re doing cheese (Being lactose intolerant I don’t use the cheese but it’s still quite delicious!)  add the cheese on the top.
  7. When fennel has about 25 minutes left start the water to  boil the water for the spaghetti. Add the spaghetti when the water boils and cook to your desired tenderness.
  8. In a medium pan, drizzle olive oil for the tomato dressing over medium heat. Add the tomatoes when the pan is hot. Make sure you keep swirling the pan around so that all the skins have a chance to cook.
  9. Add the garlic, red wine, and balsamic vinegar to the dressing pan, mixing well. Simmer until the liquid reduces and tomatoes start to get soft (about 5 minutes). At this step I cut the tomatoes in half with my spatula to allow the juices to mix.
  10. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute.
  11. When there is 10 minutes left on the fennel timer, stick the bread in the oven to toast and the cheese has melted.
  12. Serve and enjoy a culinary masterpiece!!

My overall review:  I think this is one of the best meals I’ve ever made!! The savory grilled and caramelized flavor complimented the liquorice taste of the fennel blended, which perfectly with the tomato balsamic sauce and the texture of the pasta. Add some grilled potato garlic bread and it was simple divine!!!

Recipes this meal was inspired from:
Roasted Fennel Recipe
Warm Tomato Dressing