Tri Color Sweet Pepper Quiche Food

TRI-COLOUR SWEET PEPPER SOUP

Steps:

• NOTE: Directions are for the original Sweet Pepper Soup. Sometimes, however, I like to "mix things up". For my second version, I reduce the chicken broth to 4 cups, add 1 (14 1/2 ounce) can diced tomatoes (I use Del Monte Petite Diced Tomatoes), 1-2 teaspoons of Dijon Mustard, and 1 cup of sour cream. It is a thicker, heartier soup that is equally enjoyable, just different.
• Melt one tablespoon of the butter over medium heat in a large Dutch Oven.
• Sweat the onions for 5 minutes until translucent and slightly yellow. I keep them covered during this process. If necessary, add additional tablespoon of butter so the onions do not burn.
• Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Set timer for 15 minutes; every 5 minutes, stir the peppers and onions and "taste test" the peppers to YOUR degree of doneness. We really enjoy a very soft pepper so it takes the full 15 minutes to achieve that texture.
• Add the six cups of chicken broth and the teaspoon of paprika and stir well, until combined. ( if using the can of diced tomatoes, use FOUR cups of chicken broth and the can of diced tomatoes).
• Bring the soup to a boil, reduce down to a simmer and cover. Every 5 minutes, gently stir the soup. Simmer for 30 minutes.
• If you choose to make this a richer soup, use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!
• Serve immediately.

3-PEPPER QUICHE

Steps:

• In a large skillet, sauté pepper strips and onions in margarine until soft but not limp.
• In a bowl, combine eggs, half-n-half, water, garlic, basil, and cayenne.
• Spoon peppers into unbaked pie shell.
• Pour egg mixture over peppers.
• Bake at 375°F for 50-55 minutes until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

BLENDER QUICHE - OR WHATEVER YOU HAVE IN YOUR KITCHEN LEFTOVER

Steps:

• Preheat oven to 350°F.
• Generously grease a 9 inch pie pan.
• Spread shredded cheese across bottom of pie pan.
• Cover cheese with meat and vegetables.
• In a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk.
• Blend until smooth, then add olive oil.
• Blend until combined, then pour mixture over meat and vegetable layer.
• Sprinkle with paprika.
• Bake in preheated oven for 40 minutes.
• Cool 10 minutes before serving.

TRI-COLOR SWEET AND TANGY PEPPERS

Steps:

• Combine all the ingredients in a serving bowl. Let stand for 10 to 15 minutes before serving.
• nutrition information
• Calories: 92
• Total Fat: 7g
• Protein: >1g
• Carbohydrates: 7g
• Fiber: 2g
• Sodium: 5mg

FETA AND ROASTED BELL PEPPER QUICHE

Steps:

• Preheat oven to 375 degrees. In a small skillet saute onion and garlic in a little oil until tender, set aside to cool.
• In a medium mixing bowl stir together eggs, milk, salt, pepper, bell pepper, cheese, and the cooked onion and garlic. Pour into pie shell. Bake until a knife inserted into the center comes out clean, 40 to 50 minutes.

TRICOLOR COOKIES

Steps:

• 1. Preheat the oven to 350° Fahrenheit.
• 2. Butter three 8-inch square baking pans.
• 3. Line the bottom of each pan with parchment paper and butter the parchment.
• 4. Dust with flour and knock out the excess flour.
• 5. Sift the flour and salt together in a small bowl and set aside.
• 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
• 7. Add the butter and beat on high speed until the mixture is combined.
• 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
• 9. Add the orange zest and beat until combined.
• 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
• 11. Divide the batter among three small mixing bowls.
• 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
• 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
• 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
• 15. Leave the third bowl plain.
• 16. Pour each batter into a prepared pan and smooth the tops.
• 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
• 18. Transfer the pans to a wire rack and cool for 20 minutes.
• 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
• 20. Remove the parchment.
• MAKE THE FILLING.
• In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
• ASSEMBLE THE TRICOLOR COOKIES.
• 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
• 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
• 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
• MAKE THE GLAZE.
• 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
• 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
• 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
• 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
• 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
• 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
• 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Steps:

• Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
• Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
• Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD

Steps:

• BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
• Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
• In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
• Fry for approximately 5-6 minutes until softened and translucent.
• Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
• Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
• Discard the skins and slice the peppers into thin strips.
• Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
• Add the crushed garlic and pour on the remaining olive oil.
• Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
• Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
• Finally, garnish the pepper salad with fresh chopped Italian parsley.
• Serve at room temperature and with crusty bread.
• Servings are estimated as a salad.