This is one of my absolute favorite foods -- it's great as an antipasto, they are fabulous in salads, and can be used thousands of ways. The roasting really intensifies the flavor of the pepper and turns what is a good veggie, into a great veggie.
They can be roasted many different ways. Below are some easy methods.
1. If you have gas cooking, simply turn on a burner to medium and place the pepper in the middle of the grate and let each side char up nicely. Turn with tongs when each surface is about 50 blackened. When all surfaces are complete, place the pepper into a ziploc bag and close it up. Let the pepper rest for about 10 minutes, so the skin can blister off the pepper. Then peel it off, cut the pepper in half to remove the seeds, and serve how you'd like. You can also store the pepper in olive oil for up to two weeks.
2. You can also roast these in the broiler of your oven, whether gas or electric. Coat them lightly in olive oil, and place under the broiler -- check frequently and turn as they start to blacken up and then follow directions above.
3. You can also roast them on a gas or charcoal grill -- get your grill to med/high heat, and roast them till each side is sufficiently charred, and follow directions in #1 above.
Monday, June 21, 2010
Tomato/Red Pepper/Ginger Sauce
I made this yesterday for the first time, to accompany grilled Chilean Sea Bass -- it was a HUGE hit and I could have, quite literally, eaten simply the sauce with a spoon it was soo good. And SOOO easy! Though I used it for fish, I could easily accompany any kind of meat, seafood, or even grilled veggies. I suspect it would even taste good tossed with pasta or Asian noodles.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
1 14.5 ounce can of roasted tomatoes -- diced, crushed, whole -- doesn't matter. (I prefer Glen Muir organic line)
2 large cloves of garlic
1 roasted red pepper (see separate recipe for how to roast one yourself, but feel free to use one from a jar as well)
1/2 tsp. fresh cracked black pepper
1/2 inch fresh ginger, grated (do not substitute dried ginger)
1/4 cup olive oil
In a sauce pan, add the tomatoes, garlic, pepper, ginger and peppers -- chop up the veggies into rough chunks. Let it simmer over medium/low heat for about 10 minutes so the flavors develop and meld a bit.
Then pour it into a blender, add the olive oil, and puree the mixture until everything is liquified and thoroughly emulsified.
This sauce can be served hot, warm, room temperature or cold. The possibilities are limitless. You could even thin it out a bit with some broth and serve it as a soup.
Rice Pilaf salad
This is a recipe I made up purely by chance. I had a number of left-overs and such lying around that I knew would work well together and all I needed was something to bind them all together. I didn't have time to boil and cool pasta, so instead, I reached for a pouch of Uncle Ben's Rice Pilaf that cooks in the microwave in 90 seconds. I thought this would be a good clean up dinner that the family would tolerate, and instead everyone who ate it RAVED that it was one of the best meals I've ever made. I was speechless, but it's now going into the regular repetoire! It's great for a picnic meal, a take-along for a pot luck party, or as a quick main course on a busy evening.
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
2 pouches of Uncle Ben's Rice Pilaf, microwaveable type is easiest. (or any other brand or variety that you like best)
1/4 cup shredded parmigiana cheese
3 tablespoons extra virgin olive oil
Juice of 1 lemon
1/2 tsp. of fresh cracked black pepper
1/2 cup chopped tomatoes
1/2 cup chopped chicken, turkey, beef, pork, shrimp, tofu . . . .whatever form of protein you'd like
1 cup chopped spinach leaves
Cook the rice for 60 seconds, rather and 90, put it into a large bowl, and add the EVOO, lemon and pepper (there's NO need to add salt -- the rice has plenty already.). When it cools to room temperature, which shouldn't be long, add everything else and toss thoroughly. You can also add whatever other veggies you'd like and have lying around -- the idea is to use this to clean up all the leftovers that don't quite make a new meal, but that you can't bear to throw out. If you think it still needs more acid upon tasting, either add more lemon juice, or some red wine vinegar.
Allow to sit for an hour or so, and then serve.
Voila!
Friday, June 11, 2010
Grilled Chicken and Pork cutlets
This is a fabulously easy way to prepare and cook chicken and pork cutlets. Trim whatever piece of chicken breast (or thighs would work too) and pork loin you have so that it's about 1/4 inch thick. Put it into a ziploc baggie with the juice of 1 lemon for every four cutlets, 1/4 cup olive oil, a teaspoon of salt, 1/3 teaspoon of pepper, and 1 tablespoon of herbs de provence. Close the bag, squeezing out as much air as you can while doing so, and thoroughly coat the meat in this mixture. Store in the fridge to marinate - let it rest for at least 2 hours, but overnight is even better.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
Greek Style Orzo Salad
I have to thank my friend Kristin for this recipe -- she made it for me years ago and I've fully appropriated it into my regular routine both for our own meals, and for parties. It's a vegetarian delight, but can also be dressed up with chicken and seafood.
1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)
Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.
This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.
1 pound of orzo, cooked and cooled (you can really use any type of pasta that you like in a pasta salad, but because the flavors are Greek themed, I like to use the orzo to keep with the theme)
1 cup of diced tomatoes (if it's not summer and you can't get good fresh tomatoes, use grape tomatoes)
1 cucumber, cut in half lengthwise and then sliced thin (peeling isn't necessary, but if you don't like the peel, go ahead and get rid of it)
1/2 large red onion, finely chopped
1/3 cup extra virgin olive oil
1/3 cup red or white wine vinegar
1 tablespoon salt
1 teaspoon pepper
8 ounces of crumbled feta cheese (low fat varieties work nicely)
3 tablespoons of fresh dill, minced (dried dill is so poor of a substitute that it's not worth making this salad if you don't have fresh dill -- it's easily found in the produce aisle of most any supermarket these days)
Preparation couldn't be easier - you simple toss all the ingredients together with the cooked and cooled pasta. (Once the pasta is done, run it under cold water and toss in a bowl with the olive oil until you're ready to add all the other ingredients). Be sure to taste it when it's all mixed and add more seasoning, oil or vinegar if needed. It should suit your taste.
This will keep for at least a week in your fridge. It makes a great side-dish at a picnic or party, or can be a main course for lunch or dinner.
Pasta Al Fresco
Here is a great, easy, fresh pasta sauce that's perfect for summer tomatoes. You can make it in less time than it takes to boil your pasta.
2 tablespoons olive oil
2 cups of diced tomatoes -- farm grown summer tomatoes are really best, but if you can't get these, substitute grape tomatoes
4 cloves of garlic, minced
1/4 tsp. fresh cracked black pepper
1 tsp. salt
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced (you can substitute dried herbs, and if you do so, use half of these amounts. It'll still be good, but it's infinitely better and brighter with fresh herbs)
1/3 cup of dry white wine (optional)
Heat the olive oil over medium heat and quickly saute the garlic, taking care not to let it brown at all. Once its translucent, add the tomatoes, salt and pepper and toss thoroughly. Cook this over medium to medium-low heat until the tomatoes start to break down. Add the rosemary and pepper and continue to saute until a nice liquid forms. If the sauce doesn't form enough liquid to coat the pasta you're cooking, you can either add the 1/3 cup white wine, or the same amount of pasta water, right before you drain your pasta.
Toss this sauce with 1 pound of your favorite pasta, throwing the basil in as you toss. Serve with grated cheese.
You could also add shrimp or sliced chicken if desired.
2 tablespoons olive oil
2 cups of diced tomatoes -- farm grown summer tomatoes are really best, but if you can't get these, substitute grape tomatoes
4 cloves of garlic, minced
1/4 tsp. fresh cracked black pepper
1 tsp. salt
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, minced (you can substitute dried herbs, and if you do so, use half of these amounts. It'll still be good, but it's infinitely better and brighter with fresh herbs)
1/3 cup of dry white wine (optional)
Heat the olive oil over medium heat and quickly saute the garlic, taking care not to let it brown at all. Once its translucent, add the tomatoes, salt and pepper and toss thoroughly. Cook this over medium to medium-low heat until the tomatoes start to break down. Add the rosemary and pepper and continue to saute until a nice liquid forms. If the sauce doesn't form enough liquid to coat the pasta you're cooking, you can either add the 1/3 cup white wine, or the same amount of pasta water, right before you drain your pasta.
Toss this sauce with 1 pound of your favorite pasta, throwing the basil in as you toss. Serve with grated cheese.
You could also add shrimp or sliced chicken if desired.
Tuesday, May 11, 2010
Moussaka ala Judy
As with many things I post, I make no pretense that this is the most authentic version of this dish, but it's the one I've developed while experimenting with many different recipes. It's a fabulous Greek dish that can be made with our without meat, can be a main dish or a side dish, and gets more delicious when reheated. As a bonus, it's also very easy to make and can be made days in advance.
1 large eggplant, sliced thin (I don't peel the eggplant in advance, but you can if you don't like the peel)
2 large cans of crushed tomatoes
1 medium red onion, diced
5 cloves of garlic, minced
2-3 tablespoons each of minced fresh basil, mint and flat leaf parsley (if you use dried, use 2 teaspoons each, but it really won't be nearly as good)
1 teaspoon fresh cracked black pepper
16 ounces of feta cheese, crumbled (low-fat varieties will work)
1 pound ground lamb, beef, chicken or turkey (optional -- lamb is really the best choice, beef is second. Chicken and turkey are distant thirds)
1/2 cup of bread crumbs (seasoned or plain)
1/4 cup of grated parmigiana cheese
In a large bowl, mix the crushed tomatoes, onion, garlic, herbs and pepper. There's no need to saute the onion and garlic in advance, though you can if you want to. I don't add any salt to this because the canned tomatoes usually are salty enough, and the cheese you'll add later is also very salty, but if you like food well seasoned, add a touch of salt.
On a cookie sheet, well-sprayed with non-stick cooking spray, lay the eggplant slices, spray the top with more non-stick cooking spray, and bake them for 10 minutes at 350 degrees, until they are slightly softened.
If you're going to add meat, saute it in a touch of olive oil and with a pinch of salt until it's cooked through.
Once the eggplant and meat are cooked, you can start assembling the moussaka.
Spray a baking dish with a good amount of non-stick cooking spray (or use olive oil if you'd like), and line the bottom with the tomato and herb mixture. Cover with a layer of eggplant, meat, feta cheese and more sauce, and repeat until you've used up all the eggplant, meat and cheese. Use all the feta on the inner layers.
On top of the last layer of eggplant, cover with the tomato sauce, and then sprinkle with bread crumbs and parmigiana cheese -- this will brown and crisp a bit as it bakes and make for a nice topping. (Should you be cooking for someone who can't eat any gluten, skip the breadcrumbs -- it'll still be delicious!)
Bake in a 350 degree oven for 45-55 minutes --until bubbling on the edges, and so hot in the middle that you can't stick your finger into the center for more than a second.
When done, let it sit for 5-10 minutes before serving.
Enjoy!
1 large eggplant, sliced thin (I don't peel the eggplant in advance, but you can if you don't like the peel)
2 large cans of crushed tomatoes
1 medium red onion, diced
5 cloves of garlic, minced
2-3 tablespoons each of minced fresh basil, mint and flat leaf parsley (if you use dried, use 2 teaspoons each, but it really won't be nearly as good)
1 teaspoon fresh cracked black pepper
16 ounces of feta cheese, crumbled (low-fat varieties will work)
1 pound ground lamb, beef, chicken or turkey (optional -- lamb is really the best choice, beef is second. Chicken and turkey are distant thirds)
1/2 cup of bread crumbs (seasoned or plain)
1/4 cup of grated parmigiana cheese
In a large bowl, mix the crushed tomatoes, onion, garlic, herbs and pepper. There's no need to saute the onion and garlic in advance, though you can if you want to. I don't add any salt to this because the canned tomatoes usually are salty enough, and the cheese you'll add later is also very salty, but if you like food well seasoned, add a touch of salt.
On a cookie sheet, well-sprayed with non-stick cooking spray, lay the eggplant slices, spray the top with more non-stick cooking spray, and bake them for 10 minutes at 350 degrees, until they are slightly softened.
If you're going to add meat, saute it in a touch of olive oil and with a pinch of salt until it's cooked through.
Once the eggplant and meat are cooked, you can start assembling the moussaka.
Spray a baking dish with a good amount of non-stick cooking spray (or use olive oil if you'd like), and line the bottom with the tomato and herb mixture. Cover with a layer of eggplant, meat, feta cheese and more sauce, and repeat until you've used up all the eggplant, meat and cheese. Use all the feta on the inner layers.
On top of the last layer of eggplant, cover with the tomato sauce, and then sprinkle with bread crumbs and parmigiana cheese -- this will brown and crisp a bit as it bakes and make for a nice topping. (Should you be cooking for someone who can't eat any gluten, skip the breadcrumbs -- it'll still be delicious!)
Bake in a 350 degree oven for 45-55 minutes --until bubbling on the edges, and so hot in the middle that you can't stick your finger into the center for more than a second.
When done, let it sit for 5-10 minutes before serving.
Enjoy!
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