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Pepper Recipes of the Week - August 25, 2010 | |
Varieties of common peppersHybrid BellBell Boy (70 days to harvest; goes green to red) Lady Bell (72 days; goes green to red) Purple Belle (70 days; immature purple, black to red) Chocolate Bell (75 days; green to chocolate brown) Sweet Frying or Salad Type Gypsy (65 days to harvest; pale yellow to orange to red) Sweet Banana (70 days; pale yellow to orange to red) Hot Pepper Cayenne, large thick (70 days to harvest) Cayenne, long, slim (73 days) Jalapeno (70 days) Red Chili (84 days) Nutritional Value & Health Benefits of Peppers Nutritionally, peppers vary depending on the variety and stage of maturity. In general, all peppers are a good source of vitamin A and C; the red ones are bursting with these two antioxidants. Antioxidants are a group of nutrients that neutralize free radicals in the body fluids reducing the risk of disease. Free radicals are naturally produced when the body uses oxygen. Unless they are neutralized, they cause cell damage, which may lead to health problems such as arthritis, heart disease and cancer. A single raw red pepper, sweet or hot, can meet the daily requirements for two important antioxidants, vitamin A and C. Nutrition Facts (one small raw sweet pepper, about 3/4 cup) Calories 19.98 Protein 0.66 grams Carbohydrates 4.76 grams Dietary fiber 1.48 grams Calcium 6.66 mg Potassium 130.98 mg Vitamin C Green 66.08 mg Red 140.60 mg Folate 16.28 mcg Vitamin A Green 468 IU Red 4218 IU At a point in ever Gardeners summer there is an overabundance of zucchini and peppers. Here's an easy solution to both. Red Pepper and Zucchini Saute and Salad2lb sweet red peppers2-3 lb zucchini ¼ cup olive oil 3 garlic cloves chopped Salt and pepper to taste Any fresh herbs you have on hand add a nice touch too. (Basil, Oregano, Parsley) Cut peppers in 1-inch pieces . Wash and trim the zucchini. Quarter lengthwise then cut in 1-inch pieces. Pat dry and add salt and pepper and herbs Heat the oil, sauté the garlic pieces 3-4 minutes until lightly golden, add zucchini for 3-4 minutes than add peppers heat together for 2-3 minutes Season to taste. Serve as a side dish or over pasta for delightful vegetarian dinner. Roasting PeppersEnjoy the succulent sweetness of a freshly roasted pepper prepared at home.1. We have opted to roast two sweet bell peppers, one red and one green. We recommend using two teaspoons of vegetable oil for each pepper. Avoid extra-virgin olive oil as its smoke point is low and will burn when broiled. Preheat your oven's broiler. 2. Coat each pepper evenly with oil. A pastry brush is a useful tool to use when coating the peppers, but fingers will work in a pinch if a pastry brush is not on hand. Make sure to coat inside the folds of each pepper. 3. Arrange the peppers on a baking sheet and place the baking sheet on the highest rack in your oven. 4. Keep a watchful eye on the peppers to ensure that they do not become too scorched. When dark splotches begin to appear on the peppers, remove the baking sheet from the oven and carefully turn each pepper over. 5. The peppers will be very hot, so use tongs or some other kitchen utensil to do this. Once all of the peppers are turned, return the sheet to the oven. 6. When the tops of the peppers begin to darken again, remove them from the oven and place them into a bowl large enough to accommodate all of the peppers. Cover the bowl with plastic wrap, making sure that it is sealed all the way around. It is important that the peppers are in an air-tight container for this step of the process in order for them to be steamed. The trapped hot peppers generate the steam necessary to loosen their skin 7. Once the peppers are cool enough to handle (probably about 15 to 20 minutes), pull the stems out of each pepper. 8. Hold one end of the pepper down on a flat surface and gently peel the skin off of each pepper. The skin should slide off fairly easily. 9. Lift each pepper up and hold it with one hand, while using your other hand to squeeze down the pepper's length. The bulk of the seeds and pulp should drop out the bottom when this motion is completed. 10. With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up) on your work surface. With the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper. 11. Use these juicy, tender peppers to enliven sandwiches, spice up Mexican dishes, add to an antipasto platter, or toss with a crisp salad. Avocado Mango SalsaIngredients o 1 avocado - peeled, pitted and dicedo 1 lime, juiced o 1 mango - peeled, seeded and diced o 1 small red onion, chopped o 1 habanero pepper, seeded and chopped ( you can omit this and use a sweet red or green pepper, if you wish) o 1 tablespoon chopped fresh cilantro o salt to taste Directions Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt. Bell Pepper Soup with Sour Cream & Dill1/4 cup extra-virgin olive oil 4 large bell peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced* 1 medium Yukon Gold potato (8 ounces), diced 1 small onion, roughly chopped (to yield 1 cup) 1/2 teaspoon salt; more to taste Generous pinch red pepper flakes 1 1/2 cups simmering vegetable or chicken stock; more if needed Sour cream or crème fraiche for garnish 4 small sprigs fresh dill weed Red bell peppers will give the brightest color, but yellow or orange ones are just as delicious. I do not recommend using green bell peppers. In a cast-iron Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat. Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings. Serve warm or cold, garnished with a dab of sour cream or creme fraiche and a sprig of dill. Makes 4 servings (about 5 cups) |
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