Tag: Red Pepper

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle^[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.^[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots^[3] and the Mustard-Maple Chicken Thighs^[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Green Bean, Red Pepper, and Shallot Sauté

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Red Tricycle (awards.redtri.com)
^{^} 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
^{^} Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
^{^} Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chipolata and sweet pepper pan fry

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Sausages are a firm family dinner favourite, but instead of serving with chips, mix things up with this pan fry recipe the whole family will love. A tasty supper dish of red and yellow peppers flavoured with garlic and sweet chilli sauce, served with pan cooked thin pork sausages. With all the different flavours packed into one, we think this could soon become one of your midweek must makes. This recipe tastes best served over a bed of fresh pasta.

Serves: 2
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

For a fruity twist, core and thickly slice an eating apple, then mix into the pan when you add the sausages.

Ingredients

2tbsp olive oil
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
2 garlic cloves, crushed
2tbsp sweet chilli sauce
Salt and freshly ground black pepper
6 pork chipolatas

Method

Heat the oil in a frying pan and stir fry the peppers for 5 mins until lightly browned. Add the garlic and chilli sauce and continue to cook, stirring, for a further 5 mins. Season to taste.
Put the sausages in the pan and cook over a medium heat for a further 15 mins, turning the sausages occasionally, until browned and cooked through.
Serve straight from the pan, accompanied with crusty bread or freshly cooked pasta.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 77%
Heston Blumenthal’s crazy inventions 10%
Neither 13%

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Broccoli, red pepper and cheese frittata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Eggs may be the most versatile ingredient ever. They fit perfectly into breakfast, lunch, dinner and even dessert. This broccoli, red pepper and cheese frittata recipe is a great way of using up a box of eggs and even better for making use of those little odd ends of ingredients we always seem to have lurking in the back of the fridge. Ideal as a hot breakfast but a leftover cold slice is wonderful for lunch too. When chilled, it holds it shape so well that it’s ideal for taking to a picnic as an alternate to sandwiches.

Serves: 6 slices
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

This recipe can be used with a multitude of filling combinations. Try bacon and cheese, broad bean and feta, or perhaps salmon and asparagus.

Ingredients

6 eggs
2tbsp milk
Salt and freshly cracked black pepper
1 head of broccoli
1tsp olive oil
1 red pepper, deseeded and diced
100g cheddar cheese, grated

Method

Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5mins.
Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season.
In a deep frying pan, fry the pepper in the oil until softened. Drain the broccoli and add to the pan with the pepper. Pour over the egg mixture and cook for 3mins so that the bottom layer and sides begin to cook.
Pop the frying pan under the grill to cook the top half of the frittata. This should take another 5mins. When it starts to look golden, remove and scatter the remaining 50g of cheese on top and return to under the grill to melt. Allow to cool before cutting into slices.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Delia Smith is no longer the face of Waitrose but Heston Blumenthal will stay – whose food would you rather eat?

Delia Smith’s classic meals 73%
Heston Blumenthal’s crazy inventions 8%
Neither 19%

Thanks, your vote has been counted!