Artichoke and red pepper risotto

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Ingredients:

• 2 -3 cups vegetable broth
• 1/2 small red bell pepper cut julienne
• 1/2 cup artichoke heart cooked
• 1 teaspoon olive oil
• 1 onion minced
• 1 cup arborio rice
• 1/3 cup dry white wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Steps:

• Heat broth to near boil and keep hot in saucepan
• Cook bell pepper and artichoke hearts in 2 tbs
• broth
• Remove
• Cook onion in 2 tbs
• broth until softened
• Add oil and rice and cook 1 minute
• Add wine
• Cook until wine is almost gone
• Add broth just to cover rice
• Cook and stir over medium heat until broth is absorbed
• Add more broth and continue cooking broth down and adding new broth until rice is just done about 20 minutes
• Add vegetables and cook to heat done
• Stir in Parmesan and parsley before serving
• Makes 2 servings

Genies' Magic Salsa

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Ingredients:

• 4 tomatillos
• 2 teaspoons brown sugar
• 2 roma tomatoes diced
• 1 medium avocado diced
• 1 small red onion diced
• 2 fresh garlic cloves finely minced
• 3 tablespoons fresh cilantro finely chopped
• 1/8 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 jalapeno pepper
• 1 serrano pepper
• 1 yellow chili pepper

Steps:

• Remove husks from tomatillos and rinse well Cut in half and broil
• cut side down
• close to elements
• until about half of the skin of each is blackened
• Remove as much of the skin as will peel off
• paper-like
• without taking the flesh with it Some skin in the salsa is ok
• but skin adds a bitter flavor
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified Pour into a small mixing bowl
• leaving a little in the blender Add brown sugar to taste
• just enough to cut any residual bitterness in the tomatillo mixture
• Dice the tomatoes and red onion Peel the avocado
• remove any dark spots
• and dice -- do not squash
• this isnt guacamole
• Finely mince the garlic
• and chop the celantro Add the prepared ingredients
• plus cumin
• salt
• and lime juice
• to the tomatillo mixture and gently fold together
• Chill this mixture while you make the dressing
• Dressing Slice the three peppers in half lengthwise
• removing white core
• seeds
• and stem Broil as you did the tomatillos but do not remove the skin Place the roasted peppers in the blender with oil
• vinegar
• and any tomatillo left there Pulse to break up the peppers
• then run on medium speed until the mixture is almost smooth This is the flavor kick of the salsa
• to be added to your taste Start with half
• gently stir in
• sample
• and add more as you like It wont be extremely hot even with all of the dressing

Greek Salad

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Ingredients:

• 2 lbs medium tomatoes ripe chopped
• 2 medium cucumbers peeled chopped
• 2 green bell peppers cut into pieces
• 1 medium red onion finely chopped
• 6 ounces feta cheese
• 3/4 cup kalamata olive or other Greek olives
• 3 -5 sprigs of fresh mint
• 3 -5 sprigs fresh oregano
• 7 -10 sprigs parsley
• 3 tablespoons red wine vinegar
• salt and pepper
• 1/2 cup extra virgin olive oil

Steps:

• For the vinaigrette
• Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
• Add the chopped herbs then whisk the dressing again and test for seasonings
• For the salad
• Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
• Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
• Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
• Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
• Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
• Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
• Allow the flavors to mellow before serving about 30 minutes

Indian Stuffed Green Peppers

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Ingredients:

• 4 large green bell peppers
• 3 medium potatoes mashed
• 200 g panir grated
• 10 -12 cashews coarsely ground
• 12 -15 raisins
• 2 teaspoons amchur dry mango powder
• 1 1/2 teaspoons cayenne pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• fresh cilantro a few sprigs
• salt to taste
• 2 tablespoons oil
• 1 large onion chopped
• 1 inch fresh ginger chopped
• 3 green chilies chopped
• 1/2 cup cheese

Steps:

• Preheat oven to 430F
• Slice off the tops of the green peppers and remove seeds
• Slice off thinly from the bottom so that the peppers stand steady when placed on a baking tray
• Mix potatoes paneer cashewnuts raisins amchur cayenne cumin garam masala cilantro and salt Set aside
• Heat oil in a pan and add onion Cook till translucent and add ginger and green chillies
• Mix in potato mixture and continue to cook for two minutes
• Divide this mixture evenly into four portions and stuff the green peppers with the mixture
• Sprinkle cheese on top and place on baking tray
• Bake for fifteen minutes
• Serve immediately

Leek and Chevre Lasagne

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Ingredients:

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks thinly sliced
• 2 tablespoons olive oil
• 2 red peppers roasted
• 7 ounces chevre cheese broken into pieces goat cheese
• 2 ounces pecorino cheese or 2 ounces parmesan cheese freshly grated
• 1/2 cup all-purpose flour
• 5 tablespoons butter
• 3 3/4 cups milk
• 1/2 teaspoon bay leaf powder
• fresh nutmeg grated
• ground black pepper

Steps:

• 1 Blanch the pasta sheets in plenty of boiling water for just 2 minutes Drain and place on a clean dish towel
• 2 Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes Rinse and pat dry with paper towel
• 3 Lightly fry the leeks in the olive oil for about 5 minutes until softened Peel the roasted peppers and cut into strips
• 4 Make the sauce put the flour butter and milk in a saucepan and bring to a boil stirring constantly until it has thickened Add the ground bay leaves nutmeg and seasoning Simmer for 2 additional minutes
• 5 In a greased shallow casserole layer the leeks pasta eggplant goat cheese peppers and Pecorino or Parmesan Trickle the sauce over the layers ensuring that plenty goes in between
• 6 Finish with a layer of sauce and grated cheese Bake in the oven at 375 degrees F for 30 minutes or until browned on top Serve immediately

One-Pot Hotshot Vegan Jambalaya

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Ingredients:

• 4 tablespoons olive oil
• 1 -2 bell pepper any color chopped
• 4 stalks celery chopped
• 1/2 large onion chopped
• 3 green onions diced
• 3 dried chipotle peppers deseeded and chopped
• 1 tablespoon fresh parsley chopped if you don't have fresh use 1 - 2 teaspoons of each herb dry
• 1 tablespoon fresh oregano chopped
• 1 tablespoon fresh parsley chopped
• 2 teaspoons fennel seeds
• 1 teaspoon thyme
• 2 tablespoons regular chili powder or your fave spicy seasoning or 2 tablespoons hot sauce or your fave spicy seasoning
• 3 bay leaves
• 1 15 ounce can black beans or 1 15 ounce can pinto beans
• 1 cup brown rice uncooked
• 1/3 cup Bulgar wheat uncooked use more rice if you don't have
• 4 cups water
• 3 vegetable bouillon cubes several teaspoons of concentrated veggie boullion
• 1 28 ounce can diced tomatoes with juice

Steps:

• Saute peppers
• celery
• onion and green onion in olive oil til tender
• Add all other ingredients and bring to a boil
• Reduce to a simmer and cover until rice is done
• stirring every few minutes
• Add more water if needed to get the rice done You want to have a little sauce at the end
• and no burnt rice
• Use more boullion
• chili powder
• a shot of hot sauce
• and/or more of the spices for flavor if needed
• You may want to add salt and pepper depending on the saltiness of your boullion
• Optional When its about ready
• add these and simmer until heated through 1/2 cup veggie sausage and/or 1/2 cup veggie chikn
• Remove bay leaves and enjoy Goes great with some nice crusty bread

Peach and Roasted Red Pepper Bruschetta

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Ingredients:

• 1 red pepper
• 2 peaches diced
• 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
• 1 garlic clove minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil
• salt freshly ground black pepper
• 1 baguette sliced on the diagonal

Steps:

• Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
• Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
• Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
• Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Roast Red Capsicum Bell Pepper and Tomato Soup

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Ingredients:

• 2 red capsicums halved seeded bell peppers
• 2 tablespoons olive oil
• 1 large onion finely sliced
• 2 garlic cloves crushed
• 1 tablespoon tomato paste
• 750 g tomatoes roughly chopped
• 2 cups vegetable stock
• 1 handful basil torn
• 1 tablet Equal sugar substitute

Steps:

• Preheat oven to 180C 350F
• Place capsicums in a shallow baking dish skin side up drizzle with half the oil and roast for 25 mins or until softened
• Remove from the oven amp; cover with foil and allow to cool slightly
• Peel off the skin and roughly chop the flesh
• Heat remaining oil in a large saucepan over medium heat
• Add onion and saut until soft then add garlic and tomato paste amp; cook for 2 minutes stirring constantly
• Add capsicum tomato amp; stock then cover amp; simmer for 15 minutes
• Allow to cool slightly then puree using a blender/ stick blender
• Season to taste- for a sweeter soup add Equal
• Reheat soup amp; serve sprinkled with basil

Salsa Mexicana Fresh Tomato and Chiles

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Ingredients:

• 2 large tomatoes chopped
• 4 jalapenos seeded and chopped
• 2 small white onions chopped
• 2 garlic cloves peeled and minced
• 18 sprigs cilantro chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Steps:

• Toss tomato jalapeno onion garlic and cilantro together
• Add salt and lime juice or cider vinegar
• Stir and let stand 30 minutes before serving

Soybean Succotash With Sesame Ginger Vinaigrette

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Ingredients:

• 12 ounces frozen whole kernel corn
• 12 ounces frozen edamame shelled soybeans
• 1 medium red bell pepper chopped
• 1/2 cup red onion chopped
• 4 -5 green onions thinly sliced
• kosher salt to taste
• 1/4 cup olive oil
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 tablespoons sesame seeds
• 1 -2 tablespoon fresh ginger grated
• 1 -2 garlic clove pressed
• 1/4 teaspoon red pepper flakes

Steps:

• Steam the corn and edamame as directed on package
• Place under cool water and rinse to cool; drain well
• Mix the corn and edamame with chopped vegetables and sprinkling of salt
• Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend
• Serve chilled

Splenda/Sucralose Sweet Pickle Relish

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Ingredients:

• 4 cups cucumbers chopped
• 3 cups onions chopped
• 2 cups bell peppers any combination of green yellow orange and or or red chopped
• 1/4 cup kosher salt
• 1 3/4 cups Splenda sugar substitute granulated
• 1 cup cider vinegar
• 2 tablespoons pickling spices

Steps:

• Finely dice unpeeled cucumbers
• pared peppers and pared onions and place all in large bowl
• Sprinkle the salt over the vegetables
• Cover with cold water and let stand for 2 hours
• Drain vegetables well
• In a large pot
• combine Splenda
• vinegar and pickling spices
• Bring to a boil
• Add vegetables to the pot
• and adding
• if necessary
• just enough water to cover vegetables
• Bring back to a boil and simmer for 10 minutes
• Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
• Process in a hot water bath

Tangy Bang'n Mango Salsa

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Ingredients:

• 1 mango peeled with pitt removed chopped
• 4 roma tomatoes chopped
• 1 jalapeno pepper with or without seeds membrane
• 1/2 red onion chopped
• 1/2 cup spinach leaves chopped
• 1/4 cup cilantro minced feel free to cut down I just love cilantro
• 1 -4 garlic clove minced
• 2 teaspoons lemon juice
• 2 teaspoons vinegar
• salt

Steps:

• Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
• For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars

Threadgill's French Quarter Pasta Salad

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Ingredients:

• 1 cup black olives sliced
• 1/2 cup green olives sliced
• 1/4 cup green chili diced
• 1 red onion sliced
• 1/2 cup celery finely diced
• 1/2 cup cauliflower diced
• 1 teaspoon capers
• 1 green bell pepper sliced
• 1/2 carrot finely diced
• 1/2 cup broccoli diced
• 1/2 cup mushroom thinly sliced
• 4 lbs spiral shaped pasta uncookedfresh or frozen dry would work also
• 2 teaspoons parsley minced
• 1 teaspoon garlic minced
• 2 tablespoons red wine vinegar
• 1 teaspoon basil leaves sliced
• 1/4 cup olive oil
• 1 teaspoon leaf oregano
• 1 teaspoon tarragon leaf
• 1 teaspoon black pepper
• 1/2 cup vinaigrette dressing your favorite

Steps:

• Mix all salad ingredients EXCEPT pasta
• Mix salad dressing and pour over vegetables
• Let stand for 12 hours in refrigerator stirring occasionally
• Cook and chill pasta
• Add pasta to the vegetables
• Serve as a salad or as a base for entree salads

Vegetable Stew Aubergine/Eggplant, Tomato, Pepper amp; Potato

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Ingredients:

• 250 g aubergines
• 250 g potatoes
• 200 g tomatoes
• 250 g bell peppers capsicums
• 6 tablespoons olive oil
• 1 garlic clove crushed
• salt and pepper

Steps:

• Slice the aubergines lay in a colander and sprinkle with salt Cover with a plate put a weight on top and leave to one side for the juices to drain out while you are preparing the rest of the vegetables
• Peel and dice the potatoes peel deseed and chop the tomatoes and deseed and slice the peppers Heat half the olive oil wash and dry the aubergines and fry in the oil until crisp on the outside
• In a separate pan fry the peppers and potatoes together in the remaining oil until just soft Then add the aubergines tomatoes and garlic Season and simmer for one hour
• Serve hot or cold

Weight Watchers Spanish Pepper Soup

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Ingredients:

• 2 red bell peppers
• 2 poblano chiles
• 2 large garlic cloves
• 3 1/2 cups reduced-sodium vegetable broth
• 2 cups green beans trimmed and cut into 1/2-inch lengths
• 1 cup canned tomato puree
• 1/4 cup brown rice
• 1 tablespoon red wine vinegar
• 1 teaspoon packed brown sugar
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• tiny pinch saffron
• 1/4 cup parsley

Steps:

• Preheat the broiler
• setting the rack 6 below the heat Line a baking sheet with foil; place both kinds of peppers and garlic on the foil Roast
• turning as needed until the peppers are evenly blistered and lightly charred on all sides
• and the garlic is deep brown
• 7-10 minutes Set aside 10 minutes to cool
• Wearing gloves
• peel and seed the peppers over a bowl
• saving the juices Chop the peppers and place in a medium saucepan Peel and smash the garlic; add to the peppers
• Strain the pepper juices into the saucepan Add the broth
• green beans
• tomato puree
• rice
• vinegar
• brown sugar
• paprika
• cayenne
• and saffron; bring to a boil Reduce the heat and simmer
• covered
• until the rice and beans are tender
• about 45 minutes Serve
• sprinkled with the parsley
• 1 serving = 2 points

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift