Tag Archives: red bell pepper

Sweet Potato Hash

I just received a new cookbook, The Vegetable Dishes I Can’t Live Without, as a birthday gift from my son. I haven’t looked at it thoroughly yet, but the recipes I’ve glanced at look really good. I wanted to make sweet potatoes as a side dish on Easter Sunday, and found a recipe for Sweet Potato Hash with Smoked Tofu and Red Onions in the book. I can’t get past the texture of tofu, but decided that this recipe otherwise looked good. It turned out to be a great side dish with our Easter ham.

Sweet Potato Hash

One of the nice things about making this dish is that you can (and, in fact, should) bake the sweet potatoes in advance. Once you have cooked sweet potatoes, the rest of this goes together pretty quickly.

Sweet Potato Hash
Recipe type: Side
Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 pound sweet potatoes
  • 3 tablespoons olive oil
  • ⅓ cup chopped onion
  • ½ cup chopped bell pepper
  • salt and pepper to taste
  • 1 tablespoon balsamic vinegar
Instructions
  1. Bake, boil, or steam the sweet potatoes until they just begin to soften. Allow to cool. Peel and dice.
  2. Heat olive oil in a large skillet. Saute onion and bell pepper until they begin to soften, about 7 minutes. Add diced sweet potato and continue to saute until the sweet potatoes are heated through and the vegetables are brown. Remove from heat.
  3. Season with salt and pepper and the balsamic vinegar.
  4. **Note that the prep time includes baking and cooling the sweet potatoes.

 

Eggs and Veggies

My plan for dinner last Friday was to make a frittata, until I realized that my skillet couldn’t go under the broiler. So, instead I just scrambled up some eggs with bell pepper and zucchini.

Scrambled Eggs with Veggies

This was actually pretty delicious, and only took about 15 minutes from start to finish.

Eggs and Veggies
Recipe type: Main
Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 tablespoon olive oil
  • ½ cup chopped red bell pepper
  • 1 small zucchini, diced
  • 8 eggs, beaten
  • ¼ cup shredded cheddar cheese
  • ½ teaspoon chili powder
  • 1 tablespoon milk
Instructions
  1. Heat oil in skillet. Saute pepper and zucchini until softened, about 8 minutes.
  2. Combine eggs, cheese, chili powder, and milk. Pour into skillet with veggies. Scramble eggs to desired doneness.

You could probably put just about any vegetable in eggs!

Chicken Pepper Stir Fry

I needed a quick dinner the night our box came; a recipe that dd not require me to go to the store for parts. We received 4 smallish red bell peppers in our box, but I had already used one to make veggie bread. I decided to use the other 3, along with some chicken I had in the freezer, for stir fry. I had some chili-garlic sauce, which has become one of my favorite Asian sauce ingredients.

Chicken Pepper Stir Fry

Making a stir fry on a busy night is a great idea, since the cooking time is short. Doing the chopping in advance gets dinner on the table even faster!

Chicken Pepper Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons chili-garlic sauce (found in the Asian foods aisle)
  • 2 tablespoons soy sauce
  • 1¼ pound chicken breast, thinly sliced
  • 2 tablespoons canola oil, divided
  • 3 small (or 2 large) red bell peppers, thinly sliced
  • ½ large onion, thinly sliced
  • 2 cups hot cooked rice
Instructions
  1. Combine chile-garlic and soy sauces in a medium bowl. Add chicken, toss to coat. Allow to marinate.
  2. While chicken is marinating, heat 1 tablespoon oil in large skillet or wok. Add bell peppers and onion. Stir fry until tender crisp, about 5 minutes. Remove from skillet, keep warm.
  3. Add remaining oil to skillet. Add chicken and marinade. Stir fry until cooked through, about 5-7 minutes. Add vegetables back into pan. Continue to stir fry a few minutes longer, until everything is cooked through. Serve over hot rice.

 

Veggie Bread

I’ve been thinking about trying a vegetable yeast bread for quite a while. The red bell pepper in the box this week said “bread” to me. Before Christmas, I made sourdough starter out of potato water, and have been keeping it going. I hadn’t touched it for about 2 weeks, so I figured I’d use that as a base for the veggie bread.Sourdough Veggie Bread

I’ve been playing around with this recipe from About.com for sourdough bread, substituting whole wheat for bread flour. That became the basis for this flavorful loaf.

Whole Wheat Veggie Sourdough Bread
Recipe type: Side
Prep time: 
Cook time: 
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Ingredients
  • 2 tablespoons olive oil
  • ¾ cup chopped red bell pepper
  • ¼ cup chopped carrots
  • ½ cup milk
  • 2 tablespoons shortening
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup sourdough starter
  • 2-3 cups whole wheat flour
Instructions
  1. Heat oil in a skillet over medium heat. Saute pepper and carrots until softened, about 10 minutes.
  2. Combine milk and shortening and heat to scalding. Cool to lukewarm.
  3. Combine sugar and salt in a large bowl. Add milk and shortening, stir until disolved.
  4. Mix in starter.
  5. Add flour, ½ cup at a time, until dough is too thick to stir with a spoon.
  6. Kneed dough on floured board for 10 minutes, incorporating in the sauted vegetables.
  7. Put dough in a greased bowl, turn so top is also greased. Cover and let rise for 90 minutes in a warm place.
  8. Punch down dough. Cover again and let rise another 30 minutes.
  9. Punch down dough and kneed again for 3 minutes.
  10. Shape dough into a round loaf and place on a greased baking sheet. Cover and let rise for 60 minutes.
  11. Preheat oven to 400 degrees. Cut an "X" in the top of the bread. Bake for 40 minutes, or until hollow sounding when tapped.

 

Chicken, Bok Choy, and Carrot Stir Fry

Chicken, Bok Choy, and Carrot Stir FryAs I mentioned in my last post, my niece and her husband are always up for trying anything I make. While they were visiting over the weekend, I made a stir fry with the bok choy and some of the onion in our box. I also used up some of the leftover vegetables in our refrigerator. Must have been pretty good-there were no leftovers!

Chicken, Bok Choy, and Carrot Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons canola oil, divided
  • 2 pounds chicken breast, trimmed and sliced thinly
  • 1 medium head bok choy
  • 1 cup baby carrots, sliced in half lengthwise
  • 4 cloves garlic, chopped
  • 1 small onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • ¼ cup low sodium soy sauce
  • ¼ teaspoon sesame oil
  • 2 tablespoons honey
  • ¼ cup low sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 cups cooked rice
Instructions
  1. Heat 1 tablespoon canola oil in large skillet or wok. Stir fry chicken in hot oil until cooked through.
  2. Add remaining canola oil to pan. Stir fry veggies until tender-crisp.
  3. Return chicken to pan. Combine soy sauce, sesame oil, and honey. Pour over stir fry, heat through.
  4. Combine chicken broth and cornstarch, pour over stir fry. Continue to cook, stirring constantly, until sauce thickens. Serve over hot rice.

I like doing a stir fry for company-you can chop all the ingredients in advance, and it cooks quickly when company arrives and it is close to time to eat.

Happy eating!

Ruth