Peppyeggstrata Recipes

PEPERONATA

Peperonata image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

Steps:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

PEPPY PARMESAN PASTA

Peppy Parmesan Pasta image

'When my husband and I needed dinner in a hurry, we came up with this dish that gets spicy flavor from pepperoni,' notes Debbie Horst of Phoenix, Arizona. 'We like to use angel hair pasta because it cooks faster than other noodles,' she adds.

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces angel hair pasta
1 large tomato, chopped
1 (3 ounce) package sliced pepperoni
1 (2.25 ounce) can sliced ripe olives, drained
¼ cup grated Parmesan cheese
3 tablespoons olive oil
½ teaspoon salt or salt-free seasoning blend
¼ teaspoon garlic powder

Steps:

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 33.7 g, Cholesterol 26.7 mg, Fat 24.2 g, Fiber 3 g, Protein 13.2 g, SaturatedFat 5.7 g, Sodium 924.4 mg, Sugar 2.3 g

PEPPY'S PITA BREAD

Peppy's Pita Bread image

It's easy to make homemade pita-style bread in your own oven using this easy-to-follow recipe.

Provided by Sandy

Categories Flat Bread

Time 3h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast

Steps:

Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 36.8 g, Fat 2.2 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 293 mg, Sugar 0.9 g

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