RED PEPPER PUREE
This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
Provided by FLKeysJen
Categories Spreads
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
- Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).
ROASTED RED PEPPER PURéE
This recipe makes enough topping for eight small pizzas. Leftovers can be used in summer salads, pastas, and sandwiches.
Provided by Frank McClelland
Yield Yields 3-1/4 cups.
Number Of Ingredients 6
Steps:
- Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.
Nutrition Facts : Calories 90 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 7 g
RED PEPPER PUREE
Roasted red pepper puree is incredibly useful, easy to make, and delicious-you can eat it with a spoon. It contains two basic ingredients, red bell peppers and olive oil, and both are always readily available. And since making a batch is about as difficult as scrambling an egg, and the puree keeps fairly well, there's little reason not to have some on hand. If you are so inclined, you can flavor it with any number of herbs (thyme, basil, and parsley are fine) or spices, like cumin or chile powder (or minced chiles). I usually leave the sauce unadulterated. Of course you can use bottled or canned preroasted peppers ("pimientos") here, though the results will not be as fresh tasting.
Yield makes at least 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
- Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
- Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
- Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
- Fold into omelets or scrambled eggs, with or without cooked vegetables.
- Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
- Spread on crostini or pizza before baking.
- Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
- Serve as a condiment with grilled or roasted fish, meat, or chicken.
- Stir into soups or stews just before serving.
- Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.
RED PEPPER SOUP
This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.
Provided by Judi
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 55m
Yield 5
Number Of Ingredients 7
Steps:
- Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
- Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
- Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
- Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
- In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
- Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
RED PEPPER PUREE
Provided by Mark Bittman
Categories condiments, dips and spreads
Time 1h
Yield 2 cups (about 16 servings)
Number Of Ingredients 3
Steps:
- Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
- Remove from the oven, fold the foil over the peppers and allow them to cool.
- Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
- Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams
RED PEPPER PUREE
Steps:
- Place peppers under high broiler, 3 inches from heat, turning until they blister and lightly blacken. Or hold over gas flame with long-handled fork, until blistered and lightly blackened.
- Place peppers in a plastic bag for 5 minutes; remove, peel and seed.
- Puree in food processor until smooth. Add salt and pepper
Nutrition Facts : @context http, Calories 38, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 278 milligrams, Sugar 5 grams
ROASTED RED PEPPER PURéE
Categories Condiment/Spread Sauce Food Processor Garlic No-Cook Thanksgiving Low Fat Quick & Easy Bell Pepper Fall Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
SWEET RED-PEPPER SAUCE
Serve this puree with our Oven-Baked Potato Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
- Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
- Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.
Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g
SWEET RED PEPPER PUREE
A versatile and simple veggie sauce. Just right to serve over steamed vegetables, rice or as a spread for Italian bread.
Provided by Aroostook
Categories Sauces
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine pepper pieces and other ingredients in a saucepan.
- Bring to a boil, cover and cook over medium heat for approx 15 minutes.
- Drain.
- Place ingredients in a blender and process until mixture is smooth.
- Serve over steamed rice, green beans or spread on toasted Italian bread.
Nutrition Facts : Calories 6.6, Fat 0.1, Sodium 157.7, Carbohydrate 1.4, Fiber 0.4, Sugar 0.9, Protein 0.2
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