Tag: Peppers

Sauteed Greens with a Kick

Sauteed Greens with a Kick

An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!

1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste

Optional
Lamb sausage or crispy bacon in pieces

Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.

For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.

Great for brunch or a dinner side!

Kohlrabi ‘n’ Carrot Slaw

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

 Spicy Onions and Bell Peppers in Yogurt Sauce over Corn Bread

 

The key to the creamy sauce in this recipe is yogurt, which perfectly balances the intense flavors of the onion, garlic, and spices. Recipe-tester Larry says that whole-grain bread works well in place of the corn bread and that nondairy yogurt can be substituted. The sauce also goes well with curried basmati rice. Angelic Organics Kitchen (adapted from The Moosewood Cookbook).

Serves 4

1 loaf corn bread

2 tablespoons extra virgin olive oil or butter

2 cups  thinly sliced onion (about 3 medium onions)

1/2 teaspoon salt

3 medium bell peppers, stems and seeds removed, thinly sliced

1/2 teaspoon ground cumin freshly ground black pepper cayenne pepper (or less, to taste)

3 cloves garlic, minced (about 1 1/2 teaspoons)

1/2–3/4 cup yogurt

 

1. Set the oven to its warm setting or preheat it to 200° F. Wrap the corn bread in aluminum foil and place it in the oven to warm.

2. Heat the oil or butter in a large skillet over medium heat. Add the onion and salt; cook, stirring frequently, until the onion is very soft and just beginning to brown, 10 to 15 minutes.

3. Add the bell peppers, cumin, and black pepper and cayenne to taste. Cook until the bell peppers are tender, about 10 minutes. Add the chopped garlic and cook until fragrant, 1 minute more.

4. Remove the skillet from heat. Stir in 1/2 cup of the yogurt. If you would like a creamier sauce, add the rest of the yogurt.

5. Tear the warm bread into chunks and place it on individual plates. Spoon the onion sauce over the bread. Serve immediately.

Fresh Tomato Salsa

Fresh Tomato Salsa

1.5  lbs. Tomatoes * 1  jalapeño pepper * 1/2 cup finely chopped onion * 1  finely chopped sweet peppers * 1/4 cup chopped fresh cilantro or basil leaves * 2 cloves garlic minced * 1 teaspoon salt or to taste *  1 tablespoons fresh lime juice

Chop tomatoes and transfer with any juices to a bowl. Finely chop hot peppers, including seeds (you might want to wear rubber gloves!). Stir hot peppers into tomatoes with remaining ingredients. It is always great to eat salsa fresh, but it can be made ahead and refrigerated.

Enjoy!

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