RED PEPPERCORNS RECIPES
EASY RED PEPPER RECIPES - OLIVEMAGAZINE
RED PEPPER WALNUT KNOTS RECIPE | REAL SIMPLE
You're two supermarket shortcuts away from a bakery-style treat.
Provided by Ananda Eidelstein
Total Time 1 hours 15 minutes
Yield 16 knots
Number Of Ingredients 10
Steps:
- Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds.
- Unfold 1 pastry sheet on a clean work surface. Press seams with fingertips to smooth out. Spread half of red-pepper mixture over pastry, leaving a ¼-inch border. Fold in half toward you and press borders with fingertips to seal. Place on a small baking sheet; transfer to refrigerator. Repeat with remaining pastry sheet and red-pepper mixture. Refrigerate for 15 minutes.
- Meanwhile, preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
- Transfer 1 chilled pastry packet to a cutting board. With longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch short ends of 1 strip and twist. Tie into a loose knot, tuck in ends, and place on prepared baking sheet. Repeat with remaining strips and chilled pastry.
- Brush knots with egg; top generously with oregano, sesame seeds, and flaky sea salt. Bake, rotating baking sheets halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.
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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.
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Reviews 4.5
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Reviews 4.5
Total Time 55 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Cream Soup Recipes
Calories 187.9 calories per serving
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I made this for a quick dinner last night, so I thought I’d share it with you this morning.
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish
From thepioneerwoman.com
Reviews 5
Total Time 15 minutes
Category main dish
- Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top.
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With only five ingredients, you can whip up these deliciously cheesy roasted red pepper straws as an appetizer for your next gathering.
From countryliving.com
Total Time 55 minutes
Category healthy, heart-healthy, low-calorie, low-carb, low-fat, Christmas, cocktail party, dinner party, feed a crowd, appetizers, dinner
Calories 42 calories per serving
From countryliving.com
Total Time 55 minutes
Category healthy, heart-healthy, low-calorie, low-carb, low-fat, Christmas, cocktail party, dinner party, feed a crowd, appetizers, dinner
Calories 42 calories per serving
- Preheat oven to 400°F. Sauté shallot and roasted red pepper in olive oil, 4 to 5 minutes. Let cool. Stir in grated Parmigiano-Reggiano. Roll 1 sheet puff pastry to 1/16-inch thickness. Trim to about a 16- by 8-inch rectangle. Spread red-pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese. Cut dough into 24 eight-inch-long strips. Twist each strip and transfer to 2 parchment-lined baking pans. Chill for 20 minutes. Bake for 15 minutes.
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From olivemagazine.com
Total Time 55 minutes
Category Vegetarian
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Total Time 55 minutes
Category Vegetarian
Calories 101 calories per serving
- Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.
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