ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
ROASTED SALMON WITH RED PEPPER PESTO
This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: recipe #444445. If you decide to use jarred roasted red peppers, you will have to taste and watch that you do not add too much vinegar and salt.
Provided by threeovens
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
- With blender running, drizzle in olive oil to form an emulsion.
- Taste and adjust seasonings and/or consistency (add more oil if desired).
- Place the pesto in a bowl and stir in the chives.
- Preheat oven to 425 degrees F.
- Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
- Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
- Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
- NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
Nutrition Facts : Calories 602.3, Fat 46.8, SaturatedFat 5.7, Cholesterol 87.5, Sodium 115.9, Carbohydrate 11.5, Fiber 5, Sugar 4.2, Protein 38.1
ROASTED RED PEPPER & PESTO DRESSING
Add texture to your meal by keeping this roasted red pepper & pesto dressing chunky. It works beautifully with our barbecued fish with lemon & rosemary
Provided by Barney Desmazery
Categories Condiment
Time 20m
Number Of Ingredients 4
Steps:
- While the coals of the barbecue are burning hot, char the peppers, turning frequently using metal tongs until blistered and evenly blackened (see tip below for charring indoors). Remove to a bowl, cover with a plate and set aside to cool completely - this will create steam, which softens the flesh and makes the skin easier to remove.
- Gently rub the peels off the peppers and remove the seeds. Finely chop the flesh on a board, then scrape back into the bowl along with any juices. Mix in the pesto or basil, olive oil and vinegar, and season well. Can be made up to two days ahead and chilled until needed. Remove from the fridge 1 hr before serving. Spoon over the fish and veg.
Nutrition Facts : Calories 135 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
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- Halve and seed red peppers. Roast in oven for 15 minutes with the inside side down. Flip them over after 15 minutes and roast for another 15 minutes on the other side.
- Remove from oven and place in a bowl, cover with plastic wrap and let sit for 10 minutes. {this will keep the heat in the bowl and make it easier to remove the skin}.
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