Joan Nathans Cooked Tomato And Pepper Salad Recipes

JOAN NATHAN'S CHOLENT

Steps:

• Preheat oven to 225 degrees F. In a skillet saute chopped onions in oil until softened. Add meat and brown well.
• In an 8-quart casserole heat honey for a few minutes until lightly caramelized. Add rinsed, drained beans, barley, potatoes and the meat. Scatter garlic cloves around the meat. Dissolve salt, pepper and paprika in a cup of water and pour over meat. Add whole onion and bones. Add enough water to cover ingredients.
• Bring to a boil, cover with aluminum foil and lid and simmer 15 minutes. Transfer casserole to oven and cook overnight. The next morning, check casserole. If water still covers meat, uncover and cook until water evaporates to a thick sauce, about 2 hours. To serve, spoon onto a large platter, keeping each ingredient separate.

JOAN NATHAN'S COOKED TOMATO AND PEPPER SALAD

Steps:

• 1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 minutes. Slip off and discard the skins. Cut the peppers into 1-inch squares.
• 2. Heat 1/4 cup of the oil in a heavy skillet; add the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork until the liquid begins to evaporate. Continue to cook until the salad thickens and has a saucelike consistency.
• 3. Serve at room temperature, drizzled with the remaining tablespoon of oil.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

SALADE JUIVE (MOROCCAN CONFIT OF TOMATOES AND PEPPERS WITH CORIANDER)

Steps:

• Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
• If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
• Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
• Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Steps:

• Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
• Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
• Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
• Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

AVOCADO, TOMATO AND PEPPER SALAD

Steps:

• Chop all ingredients into small cubes.
• Place all ingredients into large mixing bowl.
• Add salt and pepper to taste.
• Mix together well.
• Enjoy!

CARROT TOMATO AND PEPPER SALAD

Steps:

• Mix all vegetables in a large bowl.
• Toss with your favorite dressing.
• (Light French, and italian dressing go well).

MOROCCAN COOKED PEPPER SALAD

Steps:

• Preheat the oven broiler.
• Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
• Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.