Showing posts with label red peppers. Show all posts
Showing posts with label red peppers. Show all posts

13 March 2014

Fast and Frugal: Roasted Cauliflower with Peppers and Parmesan

Recently my husband and I were forced to buy a new washer and dryer. We went all the way and purchased a set that really does make laundry chores easier, plus an ionic water-purifying system that makes detergent unnecessary.

While Mr. Frenchtown Kitchen was arranging for delivery, I was checking out new stoves and refrigerators on the showroom floor. I've got my eye on a couple models. Unfortunately, the ones I have are not yet a decade old, so we'll probably hang on to them for a while.

But the fridge is due for a major reorg. That will make it feel almost as good as new.

The need to use up a bag of cauliflower, some onions, and a red pepper, plus a nearly-empty carton of grated Parmesan cheese resulted in this side dish. But as soon as inspiration struck, I wondered: Can I make a bag of frozen cauliflower taste good?

06 March 2014

Throwback Thursday: Chicken Salad with Olives and Clementines

Chicken Salad with Olives and Clementines

I have not tired of clementines yet, and I've been eating them for two months now. It is time to DO something with them, work them into a recipe. This could be it, since I have all the ingredients on hand. I might even try it with canned tuna (see below). I know I will use a sweet cipollini onion.

03 March 2014

Seven (Edible) Reasons to Dream of Summer Farm Markets

Northern Wisconsin's abbreviated growing season makes it hard to eat fresh and local year-round, although we are faring much better this year, thanks to hoop houses that many area growers have installed on their farms. We have two winter farm markets.

I dream of summer markets, though, especially with the Daylight Savings Time and the spring equinox only days away.

Here's what I'm thinking about as I dream:

Big Juicy Tomatoes
Favorite Way to Eat: Sliced, on a breakfast tartine, with cheese, avocado or cucumber.

15 February 2014

New! Sweet Bell Pepper Pizza with Cipillini Onions, Chevre, Black Olives and, yes, Meatloaf

My beloved Grandma Annie was incredibly hip for a grandmother born in 1888. She knew how much we kids loved pizza and often made it for us, using a package that included crust mix, a small can of tomato sauce and a packet of parmesan cheese. Toppings were improvised: usually hamburger, tomatoes and onions.

15 January 2007

Red Peppers with Red Pepper Fettuccine

I’m not sure if it’s the French frugality gene or just the fact that I stash everything away for travel, but I don’t waste a penny these days.

As a result, more often than not what we eat is dictated by what is on sale at the grocery store. Recently, it has been red peppers. That’s fine with me, as they are usually rather pricey.

In fixing Sunday supper, I surveyed the contents of the refrigerator and found three red peppers, a handful of mushrooms and some leftovers diced tomatoes, the better part of a 14.5-ounce can.

This is what I came up with and it was a huge hit with my husband.

Roasted Red Peppers with Red Pepper Fettuccine

  • 3 medium red peppers
  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion
  • 1 garlic clove, minced
  • 1 can diced tomatoes
  • 1 pound sweet Italian sausage
  • 1 ¼ cups fire-roasted tomato sauce
  • 1 large bay leaf
  • 1 cup sliced mushrooms

Preheat oven to 425. Cut the peppers from top to bottom, following the lines of the pepper. Trim the pieces into strips, cutting away any excess membrane. Drizzle with olive oil and roast in the oven for about 30 minutes, checking frequently to ensure each piece is thoroughly roasted. The peppers will have black spots when you remove them from the oven. Set aside to cool.

You will have some small pieces of pepper left over. Don’t toss them out. Carefully trim them from the tops and bottoms of the pepper and chop them. Chop the onion, too, and sauté both pepper and onion until the onion turns yellow. Set aside.

Brown the Italian sausage in olive oil in a heavy and deep skillet, using a wooden spatula to break it apart. Add the garlic, then about five minutes later, add the diced tomatoes, followed by the onion and diced pepper and the bay leaf. Do not add the larger pieces of roasted pepper at this time.

Simmer for about 10 minutes before adding the prepared pasta sauce.

In a separate pan, brown the mushrooms in olive oil. Add these to the simmering sauce. Allow the sauce to cook on low for another 10-15 minutes before adding the roasted peppers. Remove the bay leaves.

Serve over red-pepper fettuccine. Grate mozzarella or Parmesan cheese on top, or toss on some cheese crumbles. I added a spicy blend of dried red-pepper flakes and garlic at just before serving.

“Sweet with a bite,” was my husband’s reaction. And it cost pennies.