Vegetables Cakes With Red Pepper Coulis Recipes

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ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS



Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
  • Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
  • Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
  • Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.

RED BELL PEPPER COULIS



Red Bell Pepper Coulis image

A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.

Provided by SKAPINO

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
½ cup white wine
½ cup chicken broth
½ cup sour cream

Steps:

  • Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
  • When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g

VEGETABLES CAKES WITH RED-PEPPER COULIS



Vegetables Cakes With Red-Pepper Coulis image

Provided by Marian Burros

Categories     dinner, appetizer

Time 1h30m

Yield 6 servings as an appetizer

Number Of Ingredients 15

2 medium-size baking potatoes (1 pound), well scrubbed
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, peeled, seeded and diced
Vegetable stock, if necessary
1 cup fresh or frozen peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
Pinch red pepper flakes
3 egg whites from large eggs
3 tablespoons nonfat milk
1/2 to 3/4 cup dried bread crumbs
Red-pepper coulis (see recipe)

Steps:

  • Preheat oven to 400 degrees. Bake the potatoes until tender.
  • In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
  • Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
  • In a small mixing bowl whisk together the egg whites and milk.
  • Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
  • Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
  • Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
  • Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.

VEGETABLE CAKES



Vegetable Cakes image

Provided by Molly O'Neill

Categories     dinner, lunch, appetizer, main course, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 15

1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 medium-size tomato, seeded and diced
1 cup fresh peas
3 tablespoons chopped fresh basil
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon red pepper flakes
1 pound baking potatoes, baked until tender and peeled
3 large egg whites
3 tablespoons nonfat milk
1 cup dried bread crumbs
Spray of olive oil
Red pepper coulis (see recipe)

Steps:

  • In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender. Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning. Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes. Stir and set aside to cool.
  • In another bowl, mash the potatoes.
  • In small bowl, whisk together egg whites and milk. Stir into mashed potatoes until smooth. Add remaining vegetable mixture and combine well. Form into 12 two-ounce patties. Put bread crumbs in shallow pan and lightly coat both sides of patties.
  • Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side. Serve with red pepper coulis.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 2 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 198 milligrams, Sugar 6 grams, TransFat 0 grams

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS



Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis image

These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010.

Provided by Manami

Categories     Peppers

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 25

2 red bell peppers
2 small garlic cloves
2 tablespoons whole milk
1 1/2 teaspoons honey
2 tablespoons butter
2 tablespoons olive oil
16 ounces button mushrooms (2 - 8 oz packages sliced mushrooms)
2 large potobello mushrooms (about 6 oz total, gills scraped out & sliced, here we used 1/2 button mushrooms and 1/2 cremini mush)
8 ounces fresh shiitake mushrooms, stemmed, sliced (we used cremini mushrooms)
2 garlic cloves, minced
2 large eggs, beaten to blend
2 tablespoons finely grated parmesan cheese
2 tablespoons chopped basil
2 tablespoons chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup panko breadcrumbs, plus additional for coating (Japanese breadcrumbs)
1/4 cup pine nuts or 1/4 cup cashews, toasted
1 cup coarsely chopped avocado (from 2 large avocados)
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh Italian parsley
2 teaspoons fresh lime juice
1/2 cup olive oil plus 3 tablespoons olive oil
1 tablespoon butter

Steps:

  • RED PEPPER COULIS:.
  • Char peppers over gas flame or broiler until blackened all over.
  • Seal in plastic or paper bag; let stand 15 minutes.
  • Peel and seed peppers; place in blender.
  • Place garlic cloves in small dry skillet.
  • Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
  • Cool, peel garlic; add to blender with peppers.
  • Add milk and honey to blender.
  • Puree until smooth.
  • Transfer to bowl.
  • Season with salt and pepper.
  • *DO AHEAD - can be made up to 2 days ahead.
  • MUSHROOM CAKES:.
  • Melt butter with oil in large heavy skillet over medium high heat.
  • Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
  • Add garlic; stir 1 minute.
  • Transfer mixture to processor.
  • Add eggs, Parmesan, herbs, salt and pepper to processor.
  • Pulsing on/off turns, process until mushrooms are coarsely chopped.
  • Transfer to large bowl & mix in 1/2 cup of panko.
  • Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
  • Form each into 3/4 inch thick cake.
  • Spread additional panko out on plate.
  • Coat cakes with panko.
  • Place on rimmed baking sheet.
  • **DO AHEAD - Can be made 4 hours ahead: cover & chill.
  • AVOCADO PESTO:.
  • Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
  • Add avocado, Parmesan, cilantro, parsley, and lime juice.
  • Process to blend.
  • With machine running gradually and 1/4 cup oil through feed tube.
  • Transfer to bowl.
  • Season to taste with salt and pepper.
  • ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
  • Preheat oven to 300ºF.
  • Melt butter with 2 T oil in large skillet over medium heat.
  • Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
  • Transfer to baking sheet; place in oven.
  • Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
  • Place 2 cakes on each plate.
  • Drizzle with red pepper coulis.

Nutrition Facts : Calories 715.2, Fat 60.4, SaturatedFat 14.1, Cholesterol 137.1, Sodium 929.5, Carbohydrate 34.8, Fiber 7.4, Sugar 11.3, Protein 16.5

RED PEPPER COULIS



Red Pepper Coulis image

Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.

Provided by Geema

Categories     Sauces

Time 55m

Yield 2 cups

Number Of Ingredients 9

1/2 cup olive oil
6 sweet red peppers, cored,seeded and cut into dice
12 cloves garlic, cut in half
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 pinch red pepper flakes, to taste
salt and pepper
3 tablespoons finely chopped sun-dried tomatoes packed in oil
16 whole basil leaves

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
  • Mix in the vinegar and sugar.
  • Add the red pepper flakes, salt and pepper to taste.
  • Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
  • Stir in the tomatoes and basil; simmer for 10 more minutes.
  • Serve hot.

SAVORY FRENCH TOAST WITH RED PEPPER COULIS



Savory French Toast with Red Pepper Coulis image

A savory, gourmet twist on a traditional French toast breakfast dish. Serve with veggie or chicken sausage and cooked apples.

Provided by MidnightCookies

Categories     Breakfast and Brunch     French Toast Recipes

Time 45m

Yield 2

Number Of Ingredients 12

⅓ cup vegetable broth
3 tablespoons salted butter
1 medium roasted red pepper, chopped
salt and ground black pepper to taste
2 large eggs
3 tablespoons milk
3 (1 inch thick) slices French bread
1 teaspoon salted butter, or as needed
2 ounces crumbled goat cheese
⅓ cup quartered grape tomatoes
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil

Steps:

  • Combine broth and butter for coulis in a saucepan over medium heat. Add red pepper and season with salt and pepper; simmer for 10 minutes. Remove from the heat and allow to cool slightly, about 5 minutes.
  • Meanwhile, whisk eggs and milk together in a large bowl. Add bread slices and soak until all liquids are uniformly absorbed.
  • Pour cooled broth mixture into a food processor. Puree until coulis is smooth.
  • Melt 1 teaspoon butter on a griddle over medium heat. Pan-fry French toast slices until golden brown, 2 to 3 minutes per side. Cut each piece into triangles and divide evenly among 2 plates.
  • Sprinkle with goat cheese, tomatoes, parsley, and basil. Drizzle with coulis. Serve immediately with remaining coulis on the side.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 49 g, Cholesterol 261.4 mg, Fat 35 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 20.4 g, Sodium 1093.8 mg, Sugar 5.9 g

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