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Grocery store had sale on bell peppers and now I have a ton and no recipes
- Thread starter kathleen
- Start date
Take a look at this Yellow Pepper Soup that Meryl posted:
http://eat.at/swap/forum1/112317_Just_made_this_again_-_Yellow_Pepper_Soup_-_Very_good
http://eat.at/swap/forum1/112317_Just_made_this_again_-_Yellow_Pepper_Soup_-_Very_good
Delia Smith ....The recipe above copied as I can't do the link....
Ingredients
4 large red peppers (green are not suitable)
4 medium tomatoes
8 tinned anchovy fillets, drained
2 cloves garlic
8 dessertspoons Italian extra virgin olive oil
freshly milled black pepper
To serve:
small bunch fresh basil leaves
Pre-heat the oven to gas mark 4, 350°F (180°C).
For this it is essential to use a good, solid, shallow roasting tray, 16 x 12 inches (40 x 30 cm). If the sides are too deep, the roasted vegetables won't get those lovely, nutty, toasted edges.
Click here to buy roasting trays
Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place two quarters in each pepper half.
After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a few scattered basil leaves. These do need good bread to go with them as the juices are sublime – focaccia would be perfect.
This recipe is taken from Delia Smith’s Summer Collection.
Ingredients
4 large red peppers (green are not suitable)
4 medium tomatoes
8 tinned anchovy fillets, drained
2 cloves garlic
8 dessertspoons Italian extra virgin olive oil
freshly milled black pepper
To serve:
small bunch fresh basil leaves
Pre-heat the oven to gas mark 4, 350°F (180°C).
For this it is essential to use a good, solid, shallow roasting tray, 16 x 12 inches (40 x 30 cm). If the sides are too deep, the roasted vegetables won't get those lovely, nutty, toasted edges.
Click here to buy roasting trays
Begin by cutting the peppers in half and removing the seeds but leaving the stalks intact (they're not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in the lightly oiled roasting tray. Now put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes into quarters and place two quarters in each pepper half.
After that, snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies) and place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to 1 hour.
Then transfer the cooked peppers to a serving dish, with all the precious juices poured over, and garnish with a few scattered basil leaves. These do need good bread to go with them as the juices are sublime – focaccia would be perfect.
This recipe is taken from Delia Smith’s Summer Collection.
Make a batch of Julie Child's Piperade - this was one of the first recipes I made when
I was teaching myself to cook from her book The Way To Cook.
It is great with fish or chicken, or on some crusty bread.
Piperade
Sliced red and green peppers in garlic and olive oil
This colorful vegetable saute, or Basque origin, is a wonderfully useful condiment, either hot or cold. Use it on open-faced omelettes, for instance, or pizzas, and for various simmerings such as fillets of fish or breast of chicken.
For about 1 1/2 cups
1 medium onion, sliced
2 Tbs olive oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 large clove of garlic, pureed
Salt and freshly ground pepper
Pinch of mixed dried herbs
The piperade: Saute the onion slowly 5 minutes in a frying pan with the oil. When tender and transluscent, add the peppers along with the garlic, tossing with a sprinkling of salt, pepper, and herbs. Saute uncovered, tossing several times, for 2-3 minutes, until the peppers are nearly tender.
May be refrigerated 2 to 3 days, may be frozen.
I was teaching myself to cook from her book The Way To Cook.
It is great with fish or chicken, or on some crusty bread.
Piperade
Sliced red and green peppers in garlic and olive oil
This colorful vegetable saute, or Basque origin, is a wonderfully useful condiment, either hot or cold. Use it on open-faced omelettes, for instance, or pizzas, and for various simmerings such as fillets of fish or breast of chicken.
For about 1 1/2 cups
1 medium onion, sliced
2 Tbs olive oil
1 medium green pepper, sliced
1 medium red pepper, sliced
1 large clove of garlic, pureed
Salt and freshly ground pepper
Pinch of mixed dried herbs
The piperade: Saute the onion slowly 5 minutes in a frying pan with the oil. When tender and transluscent, add the peppers along with the garlic, tossing with a sprinkling of salt, pepper, and herbs. Saute uncovered, tossing several times, for 2-3 minutes, until the peppers are nearly tender.
May be refrigerated 2 to 3 days, may be frozen.
This is a great pasta dish: Sweet Peppers with Pasta
SWEET PEPPERS WITH PASTA
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(*Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
http://www.epicurious.com/recipes/food/views/102237
SWEET PEPPERS WITH PASTA
"The key to this recipe is cooking the bell peppers until they’re meltingly tender..."
INGREDIENTS:
4 large garlic cloves, minced (I crush them first, then chop)
1/4 cup extra-virgin olive oil
6 large red and yellow bell peppers (3 lb.), cut into 2-inch-long julienne
1/2 cup dry white wine
1 lb. penne
Salt and black pepper, to taste
DIRECTIONS:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, (around 20 minutes or longer).
While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.
(*Serve with grated Parmigiano Reggiano)!
Makes 4 generous main course servings.
- Gourmet
http://www.epicurious.com/recipes/food/views/102237
melissa-dallas
Well-known member
I love pepper strips as a dipper for dips/spreads. Also, made something once where you just
cut them (my recipe was for red) into matchstick fine pieces & simmer slowly in oil until very tender. Use in sandwiches or whatever-keeps well in fridge & the leftover red pepper oil was really good in salad dressings and sautes.
cut them (my recipe was for red) into matchstick fine pieces & simmer slowly in oil until very tender. Use in sandwiches or whatever-keeps well in fridge & the leftover red pepper oil was really good in salad dressings and sautes.
Rec: Chicken and Roasted Pepper Bolognese Hoagies...I got this
recipe off the net many years ago. Sorry, I wasn't good then about noting where it came from. I think it was for a pasta type dish but I decided to use the mixture for Hoagies and boy is it good. It makes a lot and freezes great so I make the whole amount and then package it for the freezer in serving sizes.
Chicken and Roasted Pepper Bolognese Hoagies
Serves 6
Ingredients:
3 red bell peppers,
Olive oil for brushing
3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped
8 oz mixed mushrooms, chopped
1-1/2 lb ground chicken
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne
2 tbsp butter
1 cup grated Pecorino Romano cheese or Parmesan), divided
Salt and Pepper
Hoagie Rolls
Roast peppers and remove and discard skin. Finely chop peppers. Set peppers and juices aside.
In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in parsley and basil and cook for another 20 minutes.
After 20 minutes, remove from heat and stir in butter and remaining Romano cheese, and season with salt and pepper.
Serve in Hoagie rolls
Note:
This sauce freezes very well.
recipe off the net many years ago. Sorry, I wasn't good then about noting where it came from. I think it was for a pasta type dish but I decided to use the mixture for Hoagies and boy is it good. It makes a lot and freezes great so I make the whole amount and then package it for the freezer in serving sizes.
Chicken and Roasted Pepper Bolognese Hoagies
Serves 6
Ingredients:
3 red bell peppers,
Olive oil for brushing
3 tbsp olive oil
1 onion, finely chopped
5 cloves garlic chopped
8 oz mixed mushrooms, chopped
1-1/2 lb ground chicken
1/2 cup white wine
2 tbsp tomato paste
1 (16-oz) can crushed tomatoes
1 cup chicken stock
1/4 cup parsley, chopped
1/4 cup basil, julienne
2 tbsp butter
1 cup grated Pecorino Romano cheese or Parmesan), divided
Salt and Pepper
Hoagie Rolls
Roast peppers and remove and discard skin. Finely chop peppers. Set peppers and juices aside.
In a large stockpot, heat olive oil over medium-high heat. Add onion, garlic and mushrooms and cook until mushrooms release their liquid and begin to brown. Add ground chicken and cook until chicken is well browned. Add white wine and cook, stirring until all liquid is evaporated. Stir in tomato paste and cook 5 minutes, stirring constantly. Add tomatoes, chicken stock, and peppers with reserved juices, reduce heat to medium-low and simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in parsley and basil and cook for another 20 minutes.
After 20 minutes, remove from heat and stir in butter and remaining Romano cheese, and season with salt and pepper.
Serve in Hoagie rolls
Note:
This sauce freezes very well.
This is fantastic - Bruschetta with Roasted Peppers and Goat Cheese
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be more browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE
INGREDIENTS:
2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped
DIRECTIONS:
1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be more browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).
Adapted from my files.
Here are two sausage and pepper recipes, one is on a bun. I've made the other one and think you
could sub chicken broth for the wine if you didn't want to use wine.
For the first one, just use one of the colored peppers instead of the green.
* Exported for MasterCook 4 by Living Cookbook *
Sausage, Pepper & Onion Heroes
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Italian-style pork sausages
3 Tbs olive oil
2 bell peppers, preferably 1 red and
-- 1 green, cored, seeded and cut
-- into 1/2-inch strips
salt and freshly ground pepper
1 medium onion, halved and thinly sliced
4 crusty hero rolls or Italian bread
-- cut into wedges, split
1. Place the sausages in a medium skillet with half a cup of water. Cover
the skillet and cook over medium heat until the water evaporates and the
sausages begin to brown. Uncover and cook, turning the sausages
occasionally, until browned on all sides. Remove to a plate.
2. Add the oil to the skillet and heat over medium heat. Add the peppers
plus salt and pepper to taste. Cover and cook, stirring often, until the
peppers are softened, about 10 minutes. Add the onion and cook 10 minutes
more, until the peppers are tender and lightly browned.
3. Add the sausages to the pan with a couple of tablespoons of water. Cover
and cook 5 minutes more. Open the rolls and pull out some of the soft crumb.
Stuff the rolls with the sausages, peppers and onions. Serve hot.
Recipe Source: TV Guide Feb 2006
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sausages with Roasted Red Peppers & Onions
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method4 large red bell peppers (about 1 1/2 pounds)
8 fresh Italian sausage links (about 2 1/2 pounds)*
1 1/4 cups Soave or other mild Italian white wine
olive oil
1 large onion, cut into 1/4-inch slices
salt
freshly ground pepper
Buttered Egg NoodlesButtered Egg Noodles2 cups packaged wide egg noodles
2 Tbs (1/4 stick)unsalted butter
salt
freshly ground pepper
1. Heat broiler.
2. Roast red peppers on broiler pan 4 inches from heat, turning frequently,
until skin is charred and blistered on all sides, about 10 minutes. Place
peppers in paper bag until cool enough to handle, about 10 minutes.
3. Pierce skin of each sausage in several places with fork; place in
noncorrosive medium skillet with 1/2 cup of the wine. Cover; heat to boiling
over medium heat. Reduce heat to low; simmer, uncovered, until liquid is
evaporated and sausages begin to brown in their rendered fat, about 15
minutes.
4. Cut cooled roasted peppers in half lengthwise. Place, skin side down, on
cutting board; scrape away and discard seeds. Turn over; scrape away and
discard stem and skin. Slice peppers into 1/2-inch strips. Set aside.
5. Remove sausages to paper toweling to drain; pour off any fat from
skillet. Add 1/4 cup of remaining wine to skillet; scrape skillet with
wooden spoon over low heat to remove any brown bits that cling to bottom and
sides. Return sausages to skillet. Set aside, covered, off heat.
6. Add enough olive oil to large skillet to lightly film bottom; heat over
medium heat until fragrant. Add onion and peppers; sauté, stirring
occasionally, until onion is translucent, about 10 minutes.
7. Add remaining 1/2 cup wine to skillet; swirl to deglaze. Cover; heat to
boiling. Uncover; simmer, stirring occasionally, until liquid is evaporated,
about 5 minutes. Add sausages and their liquid to skillet containing
vegetables. Season to taste with salt and pepper. Heat over low heat to
simmering. Simmer until all liquid is evaporated, about 5 minutes.
8. Remove sausages and vegetables to heated platter; surround with buttered
noodles. Serve immediately.
Buttered Egg Noodles
1. Cook noodles in large saucepan of boiling salted water until al dente,
about 6 minutes; drain thoroughly. Return saucepan to low heat; add butter.
When butter is melted, add noodles. Toss until coated with butter; season to
taste with salt and pepper.
2. To serve, transfer noodles to heated platter of sausages and vegetables.
Cooking Tip: *A combination of mild and spicy sausages or all the same
variety can be used.
- - - - - - - - - - - - - - - - - -
could sub chicken broth for the wine if you didn't want to use wine.
For the first one, just use one of the colored peppers instead of the green.
* Exported for MasterCook 4 by Living Cookbook *
Sausage, Pepper & Onion Heroes
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Sandwich
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Italian-style pork sausages
3 Tbs olive oil
2 bell peppers, preferably 1 red and
-- 1 green, cored, seeded and cut
-- into 1/2-inch strips
salt and freshly ground pepper
1 medium onion, halved and thinly sliced
4 crusty hero rolls or Italian bread
-- cut into wedges, split
1. Place the sausages in a medium skillet with half a cup of water. Cover
the skillet and cook over medium heat until the water evaporates and the
sausages begin to brown. Uncover and cook, turning the sausages
occasionally, until browned on all sides. Remove to a plate.
2. Add the oil to the skillet and heat over medium heat. Add the peppers
plus salt and pepper to taste. Cover and cook, stirring often, until the
peppers are softened, about 10 minutes. Add the onion and cook 10 minutes
more, until the peppers are tender and lightly browned.
3. Add the sausages to the pan with a couple of tablespoons of water. Cover
and cook 5 minutes more. Open the rolls and pull out some of the soft crumb.
Stuff the rolls with the sausages, peppers and onions. Serve hot.
Recipe Source: TV Guide Feb 2006
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Sausages with Roasted Red Peppers & Onions
Recipe By :
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Sausage Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method4 large red bell peppers (about 1 1/2 pounds)
8 fresh Italian sausage links (about 2 1/2 pounds)*
1 1/4 cups Soave or other mild Italian white wine
olive oil
1 large onion, cut into 1/4-inch slices
salt
freshly ground pepper
Buttered Egg NoodlesButtered Egg Noodles2 cups packaged wide egg noodles
2 Tbs (1/4 stick)unsalted butter
salt
freshly ground pepper
1. Heat broiler.
2. Roast red peppers on broiler pan 4 inches from heat, turning frequently,
until skin is charred and blistered on all sides, about 10 minutes. Place
peppers in paper bag until cool enough to handle, about 10 minutes.
3. Pierce skin of each sausage in several places with fork; place in
noncorrosive medium skillet with 1/2 cup of the wine. Cover; heat to boiling
over medium heat. Reduce heat to low; simmer, uncovered, until liquid is
evaporated and sausages begin to brown in their rendered fat, about 15
minutes.
4. Cut cooled roasted peppers in half lengthwise. Place, skin side down, on
cutting board; scrape away and discard seeds. Turn over; scrape away and
discard stem and skin. Slice peppers into 1/2-inch strips. Set aside.
5. Remove sausages to paper toweling to drain; pour off any fat from
skillet. Add 1/4 cup of remaining wine to skillet; scrape skillet with
wooden spoon over low heat to remove any brown bits that cling to bottom and
sides. Return sausages to skillet. Set aside, covered, off heat.
6. Add enough olive oil to large skillet to lightly film bottom; heat over
medium heat until fragrant. Add onion and peppers; sauté, stirring
occasionally, until onion is translucent, about 10 minutes.
7. Add remaining 1/2 cup wine to skillet; swirl to deglaze. Cover; heat to
boiling. Uncover; simmer, stirring occasionally, until liquid is evaporated,
about 5 minutes. Add sausages and their liquid to skillet containing
vegetables. Season to taste with salt and pepper. Heat over low heat to
simmering. Simmer until all liquid is evaporated, about 5 minutes.
8. Remove sausages and vegetables to heated platter; surround with buttered
noodles. Serve immediately.
Buttered Egg Noodles
1. Cook noodles in large saucepan of boiling salted water until al dente,
about 6 minutes; drain thoroughly. Return saucepan to low heat; add butter.
When butter is melted, add noodles. Toss until coated with butter; season to
taste with salt and pepper.
2. To serve, transfer noodles to heated platter of sausages and vegetables.
Cooking Tip: *A combination of mild and spicy sausages or all the same
variety can be used.
- - - - - - - - - - - - - - - - - -
REC: Balsamic Vinegar Chicken with Almond Peppers...
Balsamic Vinegar Chicken with Almond Peppers
Recipe By :Cooking Light
Serving Size : 6
3/4 Pound Red Bell Peppers -- (2 large)
3/4 Pound Green Bell Peppers -- (2 large)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 4-ounce Skinless Boneless Chicken Breast Halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Balsamic Vinegar Chicken with Almond Peppers
Recipe By :Cooking Light
Serving Size : 6
3/4 Pound Red Bell Peppers -- (2 large)
3/4 Pound Green Bell Peppers -- (2 large)
2 teaspoons olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds -- toasted
6 4-ounce Skinless Boneless Chicken Breast Halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add raisins; sauté 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
REC: Piperade Salad with Olives...
PIPERADE SALAD WITH OLIVES
Recipe By :Bon Appétit/August 2002
Serving Size : 8
1/3 cup extra-virgin olive oil
2 garlic cloves -- thinly sliced
1 large red onion -- halved, sliced
2 large red bell peppers -- cut into 1/2-inch wide strips
1 large yellow bell pepper -- cut into 1/2-inch wide strips
1 large green bell pepper -- cut into 1/2-inch wide strips
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped pitted Kalamata olives -- or other brine-cured black olives
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
PIPERADE SALAD WITH OLIVES
Recipe By :Bon Appétit/August 2002
Serving Size : 8
1/3 cup extra-virgin olive oil
2 garlic cloves -- thinly sliced
1 large red onion -- halved, sliced
2 large red bell peppers -- cut into 1/2-inch wide strips
1 large yellow bell pepper -- cut into 1/2-inch wide strips
1 large green bell pepper -- cut into 1/2-inch wide strips
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped pitted Kalamata olives -- or other brine-cured black olives
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
This looks good: Roasted Red Pepper Salad with Bacon Dressing & Pine Nuts
http://www.epicurious.com/recipes/food/views/Roasted-Red-Pepper-Salad-with-Bacon-Dressing-and-Pine-Nuts-109683
http://www.epicurious.com/recipes/food/views/Roasted-Red-Pepper-Salad-with-Bacon-Dressing-and-Pine-Nuts-109683