CHICKPEA & RED PEPPER DIP
A fresh and healthy chickpea & red pepper dip for entertaining
Provided by Merrilees Parker
Categories Buffet, Canapes, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.
Nutrition Facts : Calories 223 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
SWEET POTATOES WITH RED PEPPER & HALLOUMI
Top these barbecued sweet potatoes with red pepper and halloumi for a veggie alternative in a family summer feast. Serve with parsley and a squeeze of lemon
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Rub each potato with a little oil and salt, then wrap in a double layer of foil.
- Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
- Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
- Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2 milligram of sodium
RED PEPPER PORK CHOPS WITH SUCCOTASH
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Season the pork chops on both sides with salt and pepper. Add to the skillet and cook, turning once, until lightly browned, about 6 minutes. Add the jelly and mustard and increase the heat to high. Cook, flipping the pork a few times, until well glazed and cooked through, 3 to 6 more minutes, depending on the thickness. Remove from the heat.
- Put the lima beans in a small microwave-safe bowl with 2 tablespoons water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels off the corn cobs and run the back of the knife down the cob to get all the corn milk.
- Heat the remaining 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Add the lima beans, corn and corn milk, bell pepper and thyme; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Stir in the butter and 2 tablespoons water until the butter is melted. Remove from the heat and stir in 2 tablespoons chives.
- Divide the pork among plates and drizzle with the pan juices. Serve with the succotash; top with the remaining 1 tablespoon chives.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 75 milligrams, Sodium 530 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 30 grams, Sugar 10 grams
ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)
So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.
Provided by justcallmetoni
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
- Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
- In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
- Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
- When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
- Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).
Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5
ARTICHOKE AND RED PEPPER RISOTTO
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.
Provided by Wrestler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- broth.
- Remove.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
Nutrition Facts : Calories 256.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 168.1, Carbohydrate 46.1, Fiber 3.1, Sugar 2, Protein 6.8
MEDITERRANEAN ARTICHOKE AND RED PEPPER ROLL-UPS
I just love these rollups. They are so easy to make and are quite tasty too. Sometimes I just enjoy them as is, without the sauce. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the artichokes, cream cheese, Parmesan cheese, feta cheese, green onions and pesto until blended. Spread 1/4 cup mixture over each tortilla; top with red peppers and roll up tightly., Place 1 in. apart on a greased baking sheet. Bake at 350° until heated through, 12-15 minutes. Cut into thirds. Meanwhile, in a small bowl, combine sour cream and chives. Serve with rolls.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 217mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
RED SWEET PEPPER AND ARTICHOKE PATé
Serve this on a plate with good blue cheese and perhaps a smoked cheese, with toasted baguette slices or veggies or savoury biscuits. It's meant to go with wine, so ... you know what to do!
Provided by Zurie
Categories Spreads
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Make this a day ahead as the flavour needs to develop.
- Combine first 7 ingredients in a processor.
- Add the vinaigrette, and pulse -- on-off -- to process until roughly mixed.
- Add JUST enough olive oil in a thin stream, while processing further, until paté has a rough texture. You may need less than 1/4 cup: it will depend on the other ingredients. Do not process too much.
- Taste: you might want to add salt or seasoning salt.
- Turn into a bowl, cover with clingfilm, and keep in fridge overnight.
- Serve with cheeses and breads as suggested.
Nutrition Facts : Calories 695.8, Fat 57.5, SaturatedFat 12.9, Cholesterol 29.3, Sodium 1118, Carbohydrate 31.4, Fiber 15.9, Sugar 8, Protein 19.6
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