Tag Archives: red peppers

Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with Peppers

Fried Corn with peppers

Julia Ann
A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups of corn 3-4 ears of corn
  • 1/4 cup red bell pepper finely diced
  • 1 tablespoon of jalapeno pepper finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions
 

  • Remove the husks off the corn, use soon after.
  • Wash to remove any remaining silk strands.
  • Cut uncooked corn off the ear, scrape to get the milky liquid.
  • Dice the red pepper and jalapeno pepper.
  • Heat the olive oil in a 10 inch skillet.
  • Add corn, peppers and sugar.
  • Season with salt and pepper.
  • Cook slowly, occasionally stir.
  • Cover and heat 15 minutes, or heated thoroughly. 

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
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Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla Strata Collard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet Corn Savory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.  2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

Cauliflower Vegetable Pizza

Cauliflower becomes an “in” vegetable.Cauliflower Pizza_852

It is interesting to see how vegetables that have gone unnoticed are now the trend.  Kale and collard greens are two that come to mind.  Cauliflower is another vegetable now seen with mashed potatoes, or mashed as a side dish, roasting  and stir-frying are  additional ways of cooking cauliflower. New recipes and preparations teaches us how versatile cauliflower can be.  Vegan and vegetarian diets have made a big difference in the way we eat and choose foods.  Also having world-wide food communities expands  the traditional thinking.

Friday Nights:  Pizza Night!

Vegeie Pizza_280Friday night has long been a pizza night at our house.  Traditionally it was ground beef or ground turkey, cheeses, mushrooms and onions. You know the pizza!  I began trying different vegetables which was usually zucchini, tomatoes, black olives, mushrooms and onions.  Recently I decided to try cauliflower, of course I added cheeses, mushrooms and onion and other stables of a pizza. I get limited in my own adventurousness.

 

I had  a small bag of semolina flour in the freezer I had gotten for pasta.  I thought it was time to be using it up.  I used semolina flour and all-purpose flour for the crust.  I was not impressed with this crust.  It was thinner and crispier than my wheat and all-purpose flour dough.  The pizza dough recipe I usually use makes a thicker bread-like crust. I have given the recipe for my regular Pizza Dough.

 

Cauliflower Vegetable Pizza

By the time  I was done dressing up the Cauliflower Vegetable Pizza you could not see the cauliflower.

Baked Cauliflower Vegetable Pizza

Baked Cauliflower Vegetable Pizza                                                                                                                                                     

Cauliflower Vegetable Pizza

Julia Ann
Versatile cauliflower is used as the base for a pizza. Serve it as an appetizer, snack or start a Pizza night.
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Course Pizza
Cuisine American
Servings 8 slices

Ingredients
  

  • PIZZA DOUGH
  • 2 1/4 teaspoons dry yeast room temperature
  • 1 cup of water at 105-113F
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 cups all-purpose flour or 2 cups all-purpose flour and 1 cup whole wheat flour
  • Extra flour for rolling out the crust.
  • FILLING
  • 1 cup mozzarella cheese shredded
  • 1/2 cup tomato sauce
  • 1-2 cups cauliflower 1/4 inch slices and small florets.
  • 1 red pepper 1/4 inch slices or rings
  • 1/4 cup onion diced
  • 1 garlic clove minced
  • 1 cup crimini mushrooms sliced
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup Pecorino-Romano cheese
  • Chopped parsley
  • Red pepper flakes

Instructions
 

  • PIZZA DOUGH
  • Put water in a large bowl.
  • Sprinkle with the yeast.
  • Add the honey and olive oil, stir and let set until the mixture becomes foamy on top.
  • Add the flour and stir until thick dough and sticky.
  • Pour our on a floured bread board and knead until smooth and elastic.
  • Roll into a ball, put the dough into a greased bowl and let set for 30-45 minutes, until double.
  • Roll out into a pizza pan.
  • Preheat oven to 425 F.
  • FILLING:
  • Spread tomato sauce over the pizza dough.
  • Sprinkle the 1 cup of mozzarella cheese evenly over sauce.
  • Lay the cauliflower slices and florets evenly on top of the cheese.
  • Spread with the onion and garlic.
  • Spread the mushroom slices evenly on top.
  • Add the cheeses.
  • Add chopped parsley and red pepper flakes to taste

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
Tried this recipe?Let us know how it was!

CAULIFLOWER BENEFITS

1 cup of cauliflower has 29 calories.
Cauliflower is high in Vitamin C
Vitamin K provides anti-inflammatory benefits.
Inhibits tumor growth
Boosts the immune system.
The fiber content  provides digestive system support.

CHOOSING THE BEST CAULIFLOWER AND PREPARATION

Select creamy white, clean and solid clusters of florets.
Leaves protect the head of cauliflower and will be fresher.
Size is not related to the quality, choose what you need.
Store in the refrigerator in a paper or plastic bag, it will be good up to a week.
Store the head of cauliflower stem down to prevent moisture forming in the floret clusters.
The florets are most often eaten, the stem and leaves are edible too, or add to soup stock.
Sauteing in water, vegetable or chicken broth is healthiest way of cooking.

YOU MIGHT LIKE……

eating well.com – Healthy Cauliflower Recipes and Cooking Tips

Food – Cauliflower Recipes

Netta Belle's Choice cookbookinaboxJulia Ann andcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes  your cooking experience. ©2007-2018 Netta Belle’s Choice®  The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .  All rights reserved.

How-To: Roasting Red Bell Peppers

Red Bell Pepper

Red Bell Pepper or Capsicum annuum

Ah, the stately red bell pepper!  8 years ago I discovered the art of roasting red bell peppers. Now they can usually be found in my freezer ready for use.  While they make a good side dish, baked and seasoned with  garlic, onion, oregano, balsamic vinegar and olive oil, roasted red bell peppers are good additions to many dishes along with garlic, onion, carrot and celery.  Since it has been roasted, it can be added to soups, salads, meat entrees, casseroles and vegetables later in cooking.  Oh yes, don’t forget putting it on pizzas.

Roasted Red Bell Peppers

Roasted Red Bell Peppers as a side dish

Sweet Bell Pepper History

These are not to be confused with chili peppers.  The sweet bell peppers come in multiple colors from green, red, yellow, orange, purple, brown and black.  The green and purple bell peppers are slightly bitter, None of the bell peppers are hot due to smaller amounts of capsaicin in them. All can be used to stuff and bake.  When cut in half or cutting the tops off, they do make great little cups to stuff.

South and Central Americas were first known to have cultivated the bell peppers about 9000 years ago.  Now they are raised throughout the world and used in many cuisines. In 2007, China was the largest producer commercially of the bell pepper.  Florida and California are the largest commercial producing states in the U.S.  New Mexico is the leader in the U.S. of commercially producing chili peppers.

Selection and Storage

Whether you buy your peppers in the grocery, open-air market or farmer’s market, select peppers which are firm, with green stems and heavy.  Choose those free of  blemishes, soft spots or dark areas.  Not all green bell peppers turn red and some peppers never start out green.  Just be sure the colors are deep and vivid and heavy for their size.

Storage of bell peppers will keep 7-10 days in the refrigerator’s vegetable compartment.  It is best not to cut the stem off prior to storage, although sometimes they are sold without the longer stem. To prevent moisture loss in the refrigerator storage, it is best to put a damp towel or towelling in the vegetable compartment to keep their moisture.  Bell peppers can be frozen without blanching, whole for stuffing or in pieces for adding to foods.

Healthy Benefits of  Sweet Bell Peppers

Sweet bell peppers are an excellent source of nutrients rich in an antioxidants and anti-inflammatory properties necessary to reduce the risk of chronic health disorders such as type 2 diabetes, cardiovascular disease and cancer.  The vivid bright colors of red, orange and yellow are carotenoids which are the precursor to vitamin A. Remember being told to eat your carrots to help your eyes, yes vitamin A.  Sweet bell peppers are excellent sources of  vitamin C, vitamin A and vitamin B 6.  They are also very good source of fiber, vitamin E, K B 2, B 3 and potassium; they are low in fat.

Try roasting your sweet bell peppers, red, orange, yellow or even purple.  They do add color to foods.  Doing so is worth the time and effort and are not packed in oil.  Besides that you get your vitamin A.  Enjoy!

See my recipes:    Red Bell Peppers Stuffed with Beans and Rice and                                           Summer Time Coleslaw.

Informational Resource:  The World’s Healthiest Foods, www.whfoods.org.

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Peanut and Vegetable Linguine

 

More and more recipes are for meatless Monday and for vegetarian meals.  In the last few months vegetarian recipes are common at our mealtimes.  I have 3 vegetarian cookbooks that give me new ideas.  The food communities are an abundance source of recipes, menus and ideas.   Peanut and Vegetable Linguine was a new recipe to try for our meatless Monday.

The Peanut and Vegetable Linguine was our dinner this last Monday.  It turned out to be a winner.  I followed the recipe exactly. However, as many of you find, a new recipe is created because you do not have the right ingredients.  This recipe was changed from an oriental flair to a more Mediterranean cuisine.

Pasta is thought to be of Mediterranean cuisine as well as fresh vegetables and nuts.  This recipe uses whole grain linguine, a variety of vegetables sautéed in olive oil, topped off with black olives and roasted peanuts.  Peanuts are a good source of vitamin B biotin, copper, manganese and vitamin E as well as providing the heart-healthy monounsaturated fat.  As with all healthy diets, give consideration to the portion size and total calories.

Peanut and Vegetable Linquine

Peanut and Vegetable linguine

Peanut and Vegetable Linguine

Julia Ann
A recipe for a meatless Monday meal of healthy whole grain pasta, fresh vegetables and peanuts for a bit of Mediterranean cuisine.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Pasta, Vegetables &amp
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 7 ounces of whole grain linguine

Instructions
 

  • Prepare linguine to the package instructions and drain well.
  • Heat the 2 tablespoons of olive oil in a large skillet.
  • Saute onion, garlic and ginger until softened.
  • Add the chopped vegetables, cook over medium heat 10 minutes.
  • Add the roasted peanuts.
  • In a small bowl, prepare the dressing, adding all the dressing ingredients, except herbs and olives.
  • Whisk together.
  • Add the pasta to the vegetables.
  • Pour the dressing, olives and herbs over pasta and vegetables.
  • Toss together blend flavors; heat through.
  • Serve immediately.

Notes

The Peanut and Vegetable Linguine was adapted from "Peanut Noodles", The Cook's Encyclopedia of Vegetarian Cooking, Linda Fraser, 2001 p. 140.----- cookbookinabox® in partnership with Netta Belle’s Choice®  bring
you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

 

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.