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September 19, 2014 / 24 Elul, 5774
At a Glance

Posts Tagged ‘red pepper’

Simple Home Cooking

Friday, July 13th, 2012

As we mentioned last time, chicken or meat leftovers can be used in a variety of ways. First, you have to evaluate how much food is available and then with easy planning you can calculate how many family meals can be prepared from it.

The following are some wonderful suggestions for meals.

Chicken and Rice in Ring Mold

Ingredients

3 cups cooked rice
4 eggs, beaten
1/2 cup parve milk
4-5 onions
4 tbsp oil
Salt, pepper
1 tbsp parsley flakes
1 tsp. turmeric (optional)

Sauce:

1 cup raw mushrooms, sliced
2-3 tbsp flour
1-cup chicken soup
½ cup cooked stir fry vegetables cut into small pieces
2 cups diced cooked chicken
2 tsp. crushed garlic or garlic powder
Salt and pepper
½ red pepper, diced

Directions

Fry onions in 4 TBS. oil until transparent. Set aside half of fried onions for sauce.

Mix rice, ½ fried onions, eggs, parve milk salt, pepper, dried parsley and turmeric (optional).

Pour into well greased ring mold and pack in tightly. Spray top with oil spray. Bake for 20 minutes at 350°. Remove from oven and turn onto flat plate.

Sauce: Use remaining fried onions, add sliced fresh mushrooms and heat thoroughly. Sprinkle on flour, add soup and vegetables while cooking on low heat. Add chicken and spices. Add red pepper pieces. Pour hot sauce in center of rice mold. Heat and serve immediately.

Tip: If you have extra sauce you can serve it as a side dish with chicken dish.

Chicken with Vegetables in Wine

How about using a little wine to rehydrate and perk up a dish?

Ingredients

1 red pepper
1 green pepper
2 small zucchinis
2 tomatoes
2 tbsp oil
1 cup dry white wine
4 cooked chicken quarters

Directions

Wash and slice all vegetables. Sauté in oil for about 10 minutes. Arrange chicken in a baking dish. Pour vegetables on top. Add wine and bake for 30 minutes in a 350° oven. Serve immediately.

 

 

Chicken Kugel

Ingredients

4 cups of cooked chicken
2 cups of any cooked vegetables such as carrots, potatoes and zucchini
6 eggs
1 cup flour
2 tbsp. oil
Salt
pepper
garlic

Mix all ingredients and pour into oiled 9 by 13 pan. Bake for an hour on 375.

Stuffed Peppers

A colorful dish which can be put together in minutes.

Ingredients

8 green or red peppers
1 cup cooked quinoa
½ cup fried onions, drained
1 cup of any cooked and diced colorful root vegetable
2 cups cooked chicken
2 tbps tomato paste
2 tsp. sugar
2 tsp. garlic
2 tbsp oil
Salt, pepper
Tomato sauce to cover (about 2 cups)

Directions

Cut off the top of peppers in order to create cups. Rinse each pepper and pat dry.

Mix quinoa, chicken, vegetables, tomato paste, onions, oil, garlic salt and pepper. Stuff peppers firmly.

Arrange cut size up in a greased baking dish. Pour tomato sauce over and around them. Bake 350° for an hour. Serve hot.

Chicken or Turkey with Pasta

A great dish to use up turkey and pasta leftovers.

Ingredients

2 cups cooked chicken or turkey
2 cups cooked pasta
½ cup mayonnaise
2 tbsp. mustard
2 tsp. paprika
2 tbsp. oil
1 1/2 cups mushroom sauce
1/2 cup diced onions
Salt, pepper to taste
1 cup bread crumbs toasted with 1 tbsp. of oil

Directions

Mix all ingredients except the toasted bread crumbs. Pour into a greased baking pan. Cover generously with toasted bread crumbs. Bake on 350° for an hour. Serve hot.

Falshe Fish

Falshe means fake in Yiddish. Years ago this dish, often made with ground chicken or turkey, was created as a substitute for times when fish was not available – like on Pesach. However, it is so delicious, it should be part of our regular recipe selection.

Ingredients

2 cups cooked chicken
½ cup fried onions
2 eggs
4 tbsp flour or matzo meal
4 tbsp oil
Salt, pepper to taste

Directions

Pulse cooked chicken with fried onions in food processor until just smooth. Turn into a bowl and add eggs, flour or matzo meal and salt and pepper to taste. Cover and refrigerate for 20 minutes.

Australian Lamb Kefta Meatballs In Spicy Tomato Sauce

Wednesday, January 11th, 2012

Why Kosher Australian lamb? It’s lean, tender, and low in cholesterol—with 20 percent less fat than American lamb. In fact, half the fat is mono-unsaturated, the same type of fatty acids found in olive oil. Another plus: Australian lamb is all natural, coming from free-range lambs and produced with no artificial additives. Check with your local kosher butcher for availability.

Ingredients

Meatballs:

● 1 pound ground Australian lamb ● 1/2 cup finely chopped yellow onion ● 2 slices fresh white bread, crushed into soft crumbs (by hand or in a food processor; if using dry breadcrumbs, use ½ cup) ● 1 whole egg ● 1 teaspoon minced garlic ● ¼ cup finely chopped fresh parsley ● ¾ teaspoon ground cumin ● ¾ teaspoon turmeric ● ½ teaspoon minced fresh ginger root ● ¼ teaspoon ground cardamom ● 3 tablespoons water ● ¼ cup chopped fresh cilantro ● ¼ teaspoon ground black pepper ● 3 tablespoons olive oil for frying

Sauce: ● 3 cups tomato sauce ● ½ cup chopped yellow onion ● 1 tablespoon crushed red pepper flakes ● 1 teaspoon cumin ● 1/8 cup distilled white vinegar ● 2 tablespoons crushed fresh garlic ● ¼ teaspoon ground cinnamon ● 3 saffron threads ● ¼ cup chopped cilantro

 

Directions Combine garlic, onions, parsley, cumin, paprika, ginger, cardamom, cilantro, pepper, fresh bread crumbs, eggs, and water in a large bowl.

Blend Australian ground lamb into mixture. Let rest about 2 hours in refrigerator. Heat olive oil in a large skillet. Shape meat mixture into balls about 1” in diameter. Fry meatballs in batches. When the meatballs are very brown and slightly crisp, remove from heat and drain on a paper towel.

In a medium pot over moderate heat, sauté chopped onions and garlic for 5 to 7 minutes, until onion bits are soft. Add tomato sauce, red pepper flakes, vinegar, cumin, cinnamon, and saffron. Bring to a simmer and add meatballs. Cook for about 15 minutes. Stir in chopped cilantro and add salt and pepper to taste.

Yield: 6 servings

Marty Levin is the executive chef for Mauzone’s catering by Celebration. Follow him on Facebook at Chef Marty Kosher Kitchen. For free kosher recipe rescue, go to KosherRecipeRescue.com and contact Chef Marty.

Roasted Red Pepper and Carrot Soup

Thursday, March 26th, 2009

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.

 

Preparation Time: 20 minutes; Cooking Time: 35 minutes plus 10 minutes for cooling.

Serves: 8 people

 

Ingredients

6 large red peppers – cut into quarters, seeds removed

3 tablespoons olive oil

2 onions – peeled and roughly chopped

Large bunch of fresh basil

4 cloves garlic – peeled and finely chopped

6 carrots – peeled and roughly chopped

5 cups vegetable or chicken stock

Pinch of sugar

Salt and freshly ground black pepper

 

Garnish: Sprigs of basil

 

Method

1. Preheat the broiler to its highest setting.

2. Place the peppers on an oven tray and brush them with olive oil. Broil for about 10 minutes or until the skins have blackened and blistered.

3. Meanwhile, heat the remaining olive oil in a large deep saucepan. Saut? the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to a boil. Cover and simmer for 15 minutes or until the carrots are soft.

4. Remove the peppers from the broiler and immediately transfer to a dish and cover with plastic wrap. Leave for 10 minutes to cool.

5. Remove the skins from the peppers and roughly chop. Reserve one red pepper for garnish, but add the rest to the soup with the basil.

6. Simmer the soup for a final 5 minutes.

7. Liquidize half the soup to produce a semi-puree consistency. Return to the saucepan. Taste and adjust seasoning.

 

To serve the stylish way: Chop the remaining red pepper and sprinkle over the soup Garnish with sprigs of fresh basil.

Roasted Red Pepper and Carrot Soup

Thursday, March 26th, 2009

Soup is one of the best starters for a Seder meal because it is so easy and quick to serve, especially if you have a large crowd at the table. This recipe is a delicious, vibrant and tasty soup, which can be made in advance and uses readily available low-fat Pesach ingredients. Cooked with garlic and basil, it is full of the flavor of the Mediterranean and provides a delightful change from regular carrot soup.


 


Preparation Time: 20 minutes; Cooking Time: 35 minutes plus 10 minutes for cooling.


Serves: 8 people


 


Ingredients


6 large red peppers – cut into quarters, seeds removed


3 tablespoons olive oil


2 onions – peeled and roughly chopped


Large bunch of fresh basil


4 cloves garlic – peeled and finely chopped


6 carrots – peeled and roughly chopped


5 cups vegetable or chicken stock


Pinch of sugar


Salt and freshly ground black pepper


 


Garnish: Sprigs of basil


 


Method


1. Preheat the broiler to its highest setting.


2. Place the peppers on an oven tray and brush them with olive oil. Broil for about 10 minutes or until the skins have blackened and blistered.


3. Meanwhile, heat the remaining olive oil in a large deep saucepan. Sauté the onions, carrots and garlic for about 5 minutes. Add the stock, pinch of sugar and bring to a boil. Cover and simmer for 15 minutes or until the carrots are soft.


4. Remove the peppers from the broiler and immediately transfer to a dish and cover with plastic wrap. Leave for 10 minutes to cool.


5. Remove the skins from the peppers and roughly chop. Reserve one red pepper for garnish, but add the rest to the soup with the basil.


6. Simmer the soup for a final 5 minutes.


7. Liquidize half the soup to produce a semi-puree consistency. Return to the saucepan. Taste and adjust seasoning.


 


To serve the stylish way: Chop the remaining red pepper and sprinkle over the soup Garnish with sprigs of fresh basil.

Printed from: http://www.jewishpress.com/sections/food/roasted-red-pepper-and-carrot-soup/2009/03/26/

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