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Savory Sight: Pizza With Beets, Bell Pepper, and Shallots

Yum Community — Wed, 22 Dec 2010 05:50:47 PST

Got a fridge full of leftovers? Be like Lauren and use them to top a pizza!

I made up this pizza with left over ingredients in my fridge! I think next time I will experiment with goat cheese, beets, and pesto! Any ideas for a tasty beet pizza?

Visit Savory Sights for more pictures of mouthwatering meals. Do you have an image of something gorgeous that you recently made or enjoyed? If so, be sure to upload it in our YumSugar Community!

Eye on IRON

FitSugar — Thu, 09 Nov 2006 03:00:00 PST

Spinach went from being one of ‘the healthiest foods you could eat’ to ‘the throw it all out as fast as you can’ foods. In case another media crazed E-Coli outbreak surfaces, we're going to have to find other ways to get that iron, as spinach was (and still is) one of the best plant sources of getting this mineral.

For further ideas on how to get your iron,

read more Eat more foods rich in Iron, such as:

Meat, such as Beef, Pork or Lamb
Liver, if you can stomach it
Cereals, such as Total and Cream of Wheat
Potatos, with the skin still on
Beans, such as Garbanzo Beans

Fit's Tip: To further enhance your absorption of Iron, pair foods high in Iron with foods high in Vitamin C, like bell peppers--the Vitamin C helps absorb more Iron into your body. An easy and yummy way to get your Iron on: Try dipping Vitamin C-rich bell peppers into a garbanzo bean made hummus. Source

Fast & Easy Dinner: Pan-Fried Chicken With Ragout

Lauren Hendrickson — Mon, 16 May 2011 14:27:42 PDT

Have you already enjoyed these fast chicken dinners? If you have, here is your next one to try! It's a simple pan-fried chicken topped with a bounty of bell peppers and tomatoes that will surely leave everyone at your table satisfied. The tomatoes, bell peppers, and onions are quickly roasted in the oven before being mixed with a thick garlic paste. The chicken is lightly floured for a crisp texture and juicy flavor. For an even shorter cook time, I used chicken strips. Once the chicken is cooked, it's topped with the warm ragout and fried capers, for extra salty goodness. Served with brown rice or a side salad, it makes a great meal. Say goodbye to boring chicken dinners and get this recipe.

Savory Sight: Delicieux at Ambiente

Yum Community — Thu, 24 Feb 2011 03:57:08 PST

Now that you know how to cook the perfect steak, aren't you curious to see how this bovine beauty's made across the map? Here, Julia Walsh shares how steak's done, the Frankfurt way.

A couple of weeks ago I attended the Ambiente design fair in Frankfurt, Germany, and as a journalist, I had full access to the Press Center there for the weekend. Aside from free wireless and happy hours with other international writers, my favorite part of the experience was lunch! The entrées at the Press Center were absolutely mouthwatering and I'm still dreaming of them. On my first day, I had this filet of beef with polenta and a wintry vegetable medley of bell peppers and zucchini. The little sprig of thyme was an adorable added touch!

Have your own delicieux food photos to share? Upload them in our community, and you may just be featured here on YumSugar!

Snacking Good: Natchitoches Meat Pies

OnSugar Blog — Fri, 10 Feb 2012 12:07:39 PST

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later.

[Baked or fried? You decide.]

Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish - that's how you say it - is a small town we drive through on our way north to visit Alexandria or Oklahoma, and it's where Steel Magnolias was filmed, and it's famous for these little pies. It's a beautiful little place, with a picturesque riverfront lined with shops and restaurants that have their own sort of French Quarter-ish wrought iron balconies (remember the Easter scene where Jackson slapped Ouiser? That's the riverfront!). But you don't have to go into the actual town to get yourself some meat pies; just stop at any gas station right off I-10. They all fry them up and they're all pretty wonderful.

For her recipe, continue reading.

How to Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 PDT

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year-round - although their peak season (when they are the cheapest) is from May until August. Here how to roast them:

Start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates, or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way.
If roasting in the oven, preheat to 450°F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes).
Whatever technique you use to blacken the peppers, once they are done, place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.
Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds.

Never rinse or wash the peppers, as the water will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to two weeks.

Take a Trip to Spain With Scallop Paella

Lauren Hendrickson — Mon, 04 Apr 2011 14:51:47 PDT

I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish.

The recipe calls for sea scallops, but a cheaper protein like shrimp or mussels would be just as tasty. The paella is perfect, with the essential crunchy crust along the bottom and moist almost-creamy rice on top. I fretted about overcooking the scallops, since they are such a delicate protein, but they were moist and full of flavor, thanks to the green chiles and roasted bell peppers.

If you want to celebrate Spring with a Spanish feast, keep reading for the succulent recipe.

A Reader Recipe: Vegetarian Ancho Chili

Fit Community — Thu, 26 Jan 2012 02:07:10 PST

Here's a healthy chili recipe from FitSugar reader JuicyNoelle - it's a perfect dish for Super Bowl Sunday, which she posted in our Healthy Recipe community group.

As you start to think about your menu for the Super Bowl, consider this vegetarian ancho chili. The ancho chiles add a nice smokiness without being too hot, though you could certainly dial up the heat by adding a few more. For each chili you add, make sure to incorporate one additional cup of vegetable stock to the pot. And don’t forget the good-for-you garnishes. The addition of some crunchy bell peppers, creamy avocado, juicy corn kernels, and scallions really made this chili come together for me.

Learn more about the recipe after the break!

Grillades and Grits: Get Your Brunch on!

OnSugar Blog — Thu, 05 Jan 2012 11:00:06 PST

Grillades and grits are a trademark dish in New Orleans. If you can't make the trip to Nola, Food Orleans shows you how to recreate the experience in your own home.

If you've never had or heard of grillades and grits, then I apologize for not mentioning them earlier. They're one of the two most wonderful things to eat for brunch in New Orleans (shrimp and grits being the other). I've never been to anyplace in town for brunch that didn't offer one or both of these goodies. Grillades (gree'-awds) are made of beef, veal, or pork; I haven't encountered a rabbit version yet, but I won't be surprised when I do. The beef is a thin, flat cut of top round or chuck - something that can withstand a long, slow cooking. It simmers in a pot with the trinity (onion, celery, bell pepper), garlic, and a little jalapeno - not traditional, but I really like it - until the rich broth thickens and intensifies, so what you get is a powerfully flavored beef "stew" that is perfect over creamy cheese grits. This is a great Louisiana recipe to try if you're hankering for some thick, rich goodness but you don't feel up to stirring a roux, because you don't have to. The small amount of flour used in the browning of the beef will produce all the roux you need.

Read ahead for the grillades and grits recipe.

Warm Up White Bean Dip With Roasted Bell Peppers

Lauren Hendrickson — Mon, 03 Jan 2011 16:15:44 PST

Over the holidays, I made a tasty white bean dip, but while I ate it, I thought of a ton of ways to jazz it up. So last weekend, I finally tested out my twist on the classic dip. First, I skipped the cream cheese and opted for a more tangy cheese - goat cheese. To give the dip more texture, I then added chopped roasted bell peppers and scallions. Finally, to further enhance the flavor, I warmed it up and browned the top just before serving. The resulting dip was divine with both crudités and crackers. Ready to try this dip? Get the recipe.