Sauteed Baby and Thai Eggplants with Basil and Peppers

August 11th, 2011 § 0 comments § permalink

Serves 6


Sesame oil
Canola oil
1 red chili, deseeded and chopped fine
4 cloves garlic, chopped fine
2 teaspoon fresh ginger, grated
1 red pepper, cut into 2 inch thin strips
1 orange pepper, cut into thin strips
1 yellow pepper, cut into thin strips
8 eggplant (small baby and thai style) halved
2 tablespoon hoisin sauce
1 tablespoon tamari sauce
2 tablespoons mirin sauce
Juice of 1 lime
1 cup fresh thai basil leaves
Green onions, sliced thin


In a large sauté pan or work heat oil until hot, add the chili garlic and ginger and sauté a few minutes. Next add the peppers and sauté a few more minutes. Add the baby eggplants and sauté about 5 minutes or more until soft and tender. Add the hoisin, tamari, mirin and lime juice and stir and cook another few minutes. Add the basil leaves, stir and take off heat. Serve over rice with green onions and chopped peanuts for garnish.

Italian Antipasti Plate

August 6th, 2011 § 0 comments § permalink

Serves 10


2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup back brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread


Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.

Lentil Salad with Creamy Yogurt Dressing

May 24th, 2011 § 0 comments § permalink

Serves 4 to 6


For the salad

6 cups water
113 cups French lentils, sorted
2 teaspoons sea salt
2 medium carrots, peeled and finely diced (to the size of the lentils)
1 stalk celery, finely diced (to the size of the lentils)
½ medium red bell pepper, finely diced (to the size of the lentils)
½ medium yellow bell pepper, finely diced (to the size of the lentils)
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, snipped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped

For the dressing

1 cup yogurt
2 tablespoons freshly squeezed lemon juice
2 teaspoon white wine vinegar
3 tablespoons extra-virgin olive oil
2 teaspoons sea salt, or to taste
½ teaspoon freshly milled black pepper, or to taste


To prepare the salad, in a medium saucepan, bring the water to a boil. Add the lentils and cook at a boil for 10 minutes. Add the salt and boil for 10 to 15 minutes longer or until the lentils are cooked through but are still firm enough to hold their shape. Drain them in a sieve and rinse under cold running water until cool. Drain thoroughly and pour into a serving bowl.

Add the chopped vegetables and herbs and stir to combine.

In a bowl, combine all of the dressing ingredients and whisk until smooth. Pour the dressing over the salad and mix well. Let the salad to rest for 10 to 15 minutes. Adjust seasonings to taste.

Adapted from The Modern Vegetarian Table by Peter Berley

Hoisin-Drenched Vegetable Medley

February 23rd, 2011 § 0 comments § permalink

Serves 6


1½ tablespoons canola or peanut oil
1 bunch scallions, sliced thin (reserve ¼ cup to garnish)
A 1-inch piece of fresh ginger, peeled and chopped fine
3 cloves garlic, chopped fine
1 small chili, sliced thin
1 red bell pepper, sliced
1 cup snow peas
1 cup snap peas
2 tablespoons mirin
3½ tablespoons tamari
3 tablespoons hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons rice wine vinegar


In a large deep skillet or wok over high heat, add oil. Add scallions, ginger, garlic and chili, and cook until fragrant, about 30 seconds. Add bell peppers, cook 2 minutes. Add snow peas, snap peas and mirin rice wine and continue cooking until vegetables are tender, about 3 minutes.
Add tamari, hoisin sauce, honey, sesame oil and rice wine vinegar and cook 1 minute. Take off heat and add ¼ cup reserved thinly sliced scallions. Serve warm.

Winter Minestrone

January 18th, 2011 § 0 comments § permalink


2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper


Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.

Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.

Bell Pepper Spicy & Dirty Martini

January 18th, 2011 § 0 comments § permalink

A spicy, dirty, yet fresh tasting variation of the dirty martini, alive and filled with a daily dose of vegetables!

Makes one drink


2½ ounces bell pepper infused vodka, recipe below
1 ounce extra dry vermouth
1 ounce spicy pickled olives and pepper brine, recipe below
3 olives and 1 slice of pepper (from the brined goods), for garnish


Fill a shaker with ice and add the vodka, vermouth and brine. Close and shake vigorously. Place the olive and the bell pepper in the bottom of a martini class and strain mixture from shaker into the glass.

Bell Pepper Infused Vodka

Makes 4 cups


2 red bell peppers, deseeded and sliced
4 cups vodka


Place all ingredients in a quart container and let infuse about 2 to 3 days.

Spicy Olive & Pepper Brine

Makes 1 cup


1 (8 ounce) jar stuffed garlic olives
20 to 25 pieces of sliced red, yellow and orange peppers
1 jalapeño, chopped and wrapped in cheese cloth
½ cup water
1 tablespoon salt
Zest and juice of 1 lemon


Place all ingredients in a large glass container. Let brine for about 3 days. Remove the cheesecloth wrapped jalapeño.

Indian Summer Ratatouille

October 13th, 2010 § 0 comments § permalink

Serves 6 – 8

Prep Time : 20 minutes
Cook Time 1 hour (very little if any attention during this time)
Wine Pair: Red


Olive oil
6 cloves garlic, chopped coarsely
1 medium yellow onion, chopped fine
3 bell peppers (1 yellow, 1 red, 1 orange), chopped medium
3 medium zucchini, chopped medium
1 medium fennel bulb, sliced thinly
1 medium to small eggplant, cut into 1 inch cubes
1 medium carrot, chopped small
1 tablespoon salt
1 tablespoon black pepper, cracked finely
1 teaspoon red chili flakes (optional)
4-5 medium sized tomatoes, chopped medium
¼ cup of each of the following fresh herbs : marjoram, oregano, basil, chopped fine
â…“ cup fresh parsley leaves, chopped fine
¼ – ½ cup of red wine (the wine you choose for the pairing)
Parmesan cheese, shaved for garnish


In a heavy bottom stew pan heat olive oil to medium heat, sauté garlic and onions for about a minute or two until slightly translucent. Add the bell peppers, and sauté another minute or two. Add the zucchini, fennel, eggplant and carrots and sauté a few more minutes. Add salt and pepper and stir well, add chili flakes if desired and half of all the herbs. Add tomatoes and wine and mix well, turn down heat to low and let simmer stirring occasionally for about 40 minutes. Add the remaining herbs and take off heat and let stand for 10 minutes. Serve over polenta, pasta or just as vegetable stew!

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