Red Pepper Thyme And Paprika Bread Food

RUSTIC RED PEPPER AND TOMATO SOUP

Steps:

• In a large soup pot, sauté the peppers, onions, and shallots in butter over medium-high heat until soft and slightly golden. Add the garlic and stir until fragrant. Deglaze the pot with red wine. Add the tomato paste, thyme, and paprika. Stir well.
• Add the can of tomatoes (with juices), chicken broth, sugar, salt, and pepper.
• With a large spoon or a potato masher, "smash" the tomatoes into chunks. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
• Remove from the heat and stir in the cream and fresh basil. Taste and adjust seasoning if needed.

ROASTED RED PEPPER HUMMUS

Steps:

• Preheat oven to 450 F.
• Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
• Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
• Pour into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika.

ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS

Steps:

• In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
• Preheat the oven to 300 degrees F.
• Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

GARLICKY CHICKEN THIGHS IN RED PEPPER SAUCE

Steps:

• Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it's shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes. Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven. Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

CRAB & ROASTED RED PEPPER STRATA

Steps:

• Place crabmeat in a medium bowl. Pat roasted red peppers dry with paper towels and add to crabmeat. Add green onions, 2 tbsp (30 mL) of parsley and thyme. Place half of bread cubes in a greased shallow 9 x 13 inch (3L) baking dish. Spoon crabmeat mixture over bread cubes. Top with remaining bread cubes.
• Whisk together eggs, Dijon mustard, nutmeg, and hot pepper sauce.
• Whisk in milk. Pour egg mixture evenly over top of bread cubes. Top with Parmesan cheese and sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator and bake, uncovered at 350°F (180°C) for 55-60 minutes or until a knife inserted in centre comes out clean. Sprinkle with remaining fresh parsley. Let stand for 5 minutes before serving.
• Makes 8 servings.

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

BETH SACHS

Steps:

• Fry the sweet potatoes, peppers, onion, thyme and garlic, in a large pan for 10 minutes.
• Add the vegetable stock and the chilli sauce and simmer for 30-40 minutes on the hob, until the sweet potatoes are cooked through.
• Blend with a stick blender until smooth and serve.

VEGAN CORN CHOWDER

Steps:

• If using cashews, soak 3/4 cup of raw cashews in warm water for 5 minutes. Drain. Puree the cashews with 3/4 cup of water. Set aside. If using canned coconut milk, skip this step.
• In a large dutch oven, heat oil/water over medium heat, add onion, celery, and red bell pepper, saute for 7 minutes. Add the garlic, thyme, and optional smoked paprika after 5 minutes.
• Add the corn, potatoes, bay leaves, and vegetable broth, bring to a boil, reduce heat, cover askew, and simmer for 15 minutes (or until potatoes are fork-tender). Add the vegan cream or coconut milk 5 minutes before soup is done. Remove from heat.
• Let chowder cool a few minutes and remove the bay leaves. Transfer 2 - 3 cups of the soup to a blender and puree. Add back to the soup, stir well, and season to taste with salt and pepper. For a thicker soup, puree up to half. Soup will thicken upon standing.
• Ladle into individual bowls and top with your favorite toppings.
• Serves 4 - 6

BAKED CHICKEN THIGHS WITH PAPRIKA AND PEPPERS RECIPE

Steps:

• Preheat the oven to 180C/Gas 4. Toss the cherry tomatoes, shallots, red peppers, chicken thighs, thyme and oregano with the smoked paprika and olive oil in a large roasting tin (leaving out the garlic).
• Pour over the wine and bake for 45mins. Add the garlic and cook for another 30mins until the chicken is cooked through.
• Top with green olives and serve with lots of crusty bread.

CLASSIC HOMEMADE BEEF STEW

Steps:

• Season stew meat with salt and pepper. Heat 1 Tbsp of oil in a large pot. Brown beef in batches and set aside.
• Add remaining oil to the pot with onions, carrots, and celery. Cook until vegetables are softened and onions start to brown and caramelize. Add in the garlic, tomato paste, paprika, thyme, and red pepper flakes. Saute about 30 seconds.
• Stir in wine and deglaze the bottom of the pot to remove any browned bits.
• Return the beef to the pot along with the beef broth. Add in the bay leaf, cover and reduce heat to medium-low/medium. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, 1 1/2 to 2 hours. Check the broth amount as you may need to add more as this stew cooks.
• Once beef is tender, add in potato and cook until tender (about 30-40 minutes depending on size).
• Remove bay leaf, stir in peas and check seasonings. Serve with crusty bread.

CAJUN SPICED CHICKEN THIGHS

Steps:

• Combine Cajun Spice Mix ingredients in a small bowl then set aside.
• Rub it in the chicken thighs with the olive oil then with minced garlic and the Cajun Spice Mix.
• Place in a Ziploc bag and let it marinate for 2-3 hours.
• Prepare a charcoal or gas grill and cook for 10 minutes on each side or until chicken is cooked thoroughly.

BULGARIAN RED PEPPER STEW

Steps:

• Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, sauté onions in sherry or red wine or stock until soft (5 minutes) Stir in bell pepper and sauté 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, sauté another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1½ hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley.