Posts Tagged ‘bell peppers’

by Caitlin Saniga


Aunt Karen has been raving about harira, a Moroccan lamb stew or soup, every time I’ve visited her for the past three years. She shared the recipe long ago, but I just recently had the leg of lamb and the motivation to try it out. It ended up being fairly simple to make. I served mine over long-grain rice, which made for a hearty meal with lots of flavor. Aunt Karen uses a few different ingredients in her harira: bulgur wheat rather than chickpeas, slightly less liquid and mint alone rather than the herb mixture.


Read Full Post »

by Sarah Steimer

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.

When I initially bookmarked this recipe, I thought the result would be something a bit more like what one of my favorite recipes serves. Sadly, it was not. But it was still pretty delicious! I added the feta aspect, which I think really helped kick it up.


Read Full Post »

by Caitlin Saniga

When I first saw purple bell peppers at the farmers market, I knew I had to give them a try. This colorful salad was the perfect solution. You’ve probably heard that different colors of produce offer different health benefits. I’m wondering if that holds true for purple peppers as opposed to other types of bell peppers. If it does, the nutrients in purple peppers boost the immune system, improve calcium absorption and limit the activity of cancer cells, among other things.

  • 1/4 small red onion, thinly sliced
  • 1 tablespoon plus 1 teaspoon white wine vinegar
  • 1 cup cooked black rice
  • 4 large kale leaves, thinly sliced
  • 12 grape tomatoes, halved (gold or otherwise)
  • 1/2 cucumber, cut into half-moons
  • 1 bell pepper, cut into thin strips (purple or otherwise)
  • 3 tablespoon extra-virgin olive oil
  • salt and pepper

Toss the onions with the vinegar in a small bowl; set aside about 10 minutes.

While the black rice is still warm, toss it with the kale, tomatoes, cucumber and bell pepper. Add the red onions and stir to combine. Pour the olive oil over top and season with salt and pepper. Toss one more time. Serve immediately. Sealed in an airtight container, this salad lasts 1 day in the fridge.

Makes 2 servings.

Recipe adapted from: Everyday Food

Read Full Post »

by Caitlin Saniga

This is a super simple pasta recipe, that can change with the seasons. The original recipe included just red peppers and eggplant, which would be a great warm dinner to serve in the fall. I imagine squash, peas, spinach and cauliflower would make nice additions to this dish, depending on the season. Have fun with this one!

  • 2 tablespoons olive oil
  • 2 cups broccoli florets (from 2 heads of broccoli)
  • 8 mini bell peppers, trimmed and cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups low-sodium vegetable broth
  • 1 cup water
  • 1 pound fresh spinach tortellini
  • 1 ear of corn, shucked
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1/2 cup grated Parmesan

More chz, plz.

Heat the oil in a large skillet over medium-high heat.  Add the broccoli, peppers, salt and pepper. Cook, stirring occasionally until the vegetables begin to soften, 6 to 8 minutes.

In the meantime, bring a medium pot of water to a boil. Add the corn, and cook for 3 minutes, or until kernels pop readily when pricked with a fork.

Add the garlic and red pepper flakes, and cook, stirring for 1 minute.

Add the broth, water and tortellini. Cover and simmer over medium heat, stirring occasionally, for 10 minutes. Add the corn, and continue to cook 2-4 minutes, or until the tortellini are cooked through and most of the broth is absorbed.

Fold in the parsley and 1/4 cup of the Parmesan cheese. Divide the pasta between 4 bowls and sprinkle with the remaining cheese.

Makes 4 servings.

Recipe adapted from: Real Simple

Read Full Post »

by Caitlin Saniga


The sauce was the best part of this recipe. If you like sour cream, add more. I held back a bit.

For dressing:

  • 1 avocado, peeled and pitted
  • 1/2 cup fresh cilantro
  • 1 clove garlic, crushed and chopped
  • 1/4 cup sour cream
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 1/2 teaspoon salt

For tostadas:

  • 1 tablespoon olive oil
  • small red onion, thinly sliced
  • 1 small orange pepper, julienned
  • 1 small green pepper, julienned
  • 4 tortillas (I used flour, but corn works too.)
  • 1 head of romaine, chopped finely
  • 2 roma tomatoes, sliced
  • 1/4 cup feta cheese
  • Lime wedges for garnish

To make the dressing, combine all of the ingredients in a blender or food processor. Blend until smooth.

Heat the olive oil in a skillet over medium heat. Add the onion and peppers, and saute until tender-crisp, about 4 minutes. Set aside.

Position an oven rack about 6 inches from the broiler, and turn the broiler on low. Place the tortillas on a baking sheet, and place the sheet on the rack, allowing the tortillas to crisp for about 1 minute, or until golden and bubbly. Flip the tortillas and allow them to crisp for another minute or so, or until golden.

To serve the tostadas, put the tortillas on plates. Top with the lettuce, the pepper-onion mixture, dressing, tomatoes and feta cheese. Garnish with lime wedges.

Makes 4.

Recipe adapted from: Good Housekeeping

Read Full Post »

by Sarah Steimer

I had never tried shredding sweet potatoes before, it really cuts down on the usual cooking time.

  • 8 ounces pasta (the recipe suggests angel hair, but I just used regular spaghetti)
  • oil
  • 4 cloves garlic, minced
  • 3 cups shredded, peeled sweet potato (about one medium potato)
  • 1 large red bell pepper, thinly sliced
  • 1 cup diced plum tomatoes
  • 1/2 cup water
  • 2 tablespoons parsley (a little less if it’s not fresh)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon vinegar
  • salt
  • 1/2 cup crumbled goat cheese

Bring a pot of water to a boil. Cook the pasta until just tender (yinz know, al dente-like).

Saute the garlic in a pan the oil. Add sweet potato, bell pepper, tomatoes and water to the pan and cook, stirring occasionally, until the bell pepper is tender-crisp.

Drain the pasta and add it to the pan of vegetables. Add the parsley, tarragon, vinegar, salt and cheese. Toss to combine. Add more water if needed.

Makes about four servings.

Recipe: Eating Well on a Budget

Photo: Sarah Steimer

Read Full Post »