Posts Tagged ‘red pepper’

Quinoa, Mango and Curried Yogurt Salad

Sunday, February 12th, 2012
Quinoa Mango Yogurt Salad

Quinoa Mango Yogurt Salad

Quinoa, Mango and Curried Yogurt Salad

Adapted from Gourmet Magazine

At first this dish may seem like an odd combination.  I came across the recipe on Epicurious when I was try to find some more innovative dishes using quinoa.  And, this one definitely caught my eye.  It’s wonderfully refreshing.  It’s also great because you can serve it warm, cold, or at room temperature and the leftovers are great.  Sometimes I even make it a day ahead of time to let the flavors meld.

I’m not sure that I’ve ever actually used mint, since I don’t often have mint on hand.  Basil works very well.  The original recipe also called for a chopped jalapeno, which I have also never used.  You could add it in, or also add in a pinch of cayenne pepper.  The peanuts really do add a nice salty, roasted crunch to the dish.  I think this salad would also be great placed in Napa cabbage leaves, or butter lettuce leaves, and wrapped up.  Or, serve it on a bed of lettuce.
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Mini Frittatas

Friday, January 13th, 2012
Mini Frittatas in Pan

Mini Frittatas in Pan

Football Food Friday

Mini Frittatas

Adapted from a Giada De Laurentiis recipe

These little finger appetizers are easy and a great savory, healthy protein snack for game day, or any day.  They are also great for pot luck brunches or picnics, since they work well warm or at room temperature.  They will puff a lot in the oven, but then sink back down as they cool.
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Cheeseburger with Fontina, Roasted Red Peppers, and Basil

Friday, July 15th, 2011
Burger with Fontina, Roasted Red Pepper, and Pesto 2

Burger with Fontina, Roasted Red Pepper, and Pesto 2

Cheeseburger with Fontina, Roasted Red Peppers, and Basil

Here’s an Italian spin on the cheeseburger.  The ground meat is seasoned with a blend of dried Italian herbs and a classic Italian Fontina cheese is added.  Roasted red peppers and pesto round out the toppings to this divine burger.
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Pasta with Almond Roasted Red Pepper Pesto

Sunday, June 5th, 2011
Pasta with Almond Red Pepper Pesto and Cheese

Pasta with Almond Red Pepper Pesto and Cheese

Pasta with Almond Roasted Red Pepper Pesto

Here’s another quick and easy pasta dish for a busy weeknight meal.  The sauce is made faster than the pasta cooks.  Best of all, you can use all pantry/staple ingredients for this dish.
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Sichuan Noodles with Shrimp

Friday, June 3rd, 2011
Sichuan Noodles with Shrimp

Sichuan Noodles with Shrimp

Sichuan Noodles with Shrimp

Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

This is a nice 1 pot meal, rice noodles full of shrimp and vegetables.  Prep the pickled peppers and scallion oil a couple days in advance to make the meal preparation go quickly on the night you plan to serve it for dinner.
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