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Definition: Padrón Peppers

partysugar — Mon, 24 Aug 2009 13:00:45 -0700

Padron Peppers
Also known as pimientos de Padrón, these small green chili peppers are native to Padrón, Spain. Most have a sweet mild taste, but some are hot and spicy. The only way to determine the heat of the pepper is to eat it. Padróns are in season between June and September. Traditionally they are fried in olive oil and seasoned with coarse salt.

What's Your Favorite Kind of Bell Pepper?

YumSugar — Tue, 09 Sep 2008 11:19:08 -0700

Bell peppers are in season in many parts of the country right now. I picked up some delicious yellow peppers at the farmers market this weekend, though my default is usually red peppers. How about you?

Source

Monday's Leftovers: Sweet Onion Pizza

partysugar — Mon, 26 May 2008 09:00:04 -0700

If you think nothing can be made with leftover ribs, think again! Although it takes time to remove the meat from the ribs, it's worth it. The meat can be used in a salad, sandwich, or as in this recipe, a pizza. The dough is topped with a quick tomato barbecue sauce, the rib meat, pepper jack cheese, red onions, and green peppers.

The final dish is smoky, scrumptious, and finger licking good! To check out the recipe, read more.

Sweet Onion Pork Pizza
From Everyday with Rachael Ray magazine

Ingredients

2 tablespoons vegetable oil, plus more for brushing
1 red onion, thinly sliced
Salt and pepper
One 16-ounce package frozen pizza dough, thawed
1/2 cup barbecue sauce
1/2 cup canned tomato sauce with Italian herbs
8 ounces pepper jack cheese, shredded (2 cups)
6 to 8 leftover ribs, meat shredded and bones discarded (about 1 cup meat)
2 green bell peppers, seeded and cut into thin rings

Directions

In a large, heavy skillet, heat the oil over medium heat. Add the onion and cook, stirring constantly, until softened and brown, 15 to 20 minutes. Season with salt and pepper and remove from the heat.
Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Place a second inverted baking sheet on a work surface and cover with parchment paper. Stretch the pizza dough to fit the parchment, then brush with oil.
In a small bowl, combine the barbecue and tomato sauces.
Spread the sauce over the dough, leaving a 3/4-inch border. Top with the cheese, shredded meat, bell peppers and caramelized onions.
Slide the pizza and parchment paper onto the preheated baking sheet and bake until the crust is golden and the cheese is bubbly, about 20 minutes.

Makes 1 pizza.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Fast & Easy Dinner: Chicken Pumpkin Stew

partysugar — Wed, 28 Oct 2009 07:50:42 -0700

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more.

Chicken Pumpkin Stew
From Woman's Day

Ingredients

1 Tbsp canola oil
1 1/2 lb skinless, boneless chicken thighs, visible fat trimmed, cut in 1-in. pieces
1 medium onion, chopped
1 red pepper, cut in 1-in. pieces
1 tsp minced garlic
1 can each (14 1/2 oz each) chicken broth and diced tomatoes
1 Tbsp smoked paprika
1/2 tsp salt
3 cups 1-in. cubes peeled sugar pumpkin or butternut squash (1 lb)
8 oz fresh green beans, cut in half
1 Tbsp cornstarch
1/4 cup reduced-fat creamy peanut butter

Directions

Heat oil in large saucepan over medium-high heat. Add chicken; sauté 4 minutes or until browned. Remove to a plate.
Reduce heat to medium. Add onion, pepper and garlic; sauté 4 minutes until softened.
Add 1 1/2 cups broth, the tomatoes, paprika and salt. Bring to a boil; add chicken, pumpkin and beans. Reduce heat, cover and simmer 12 minutes or until chicken and pumpkin are tender.
Meanwhile stir remaining broth, the cornstarch and peanut butter in a bowl until smooth. Add to pot; stir until blended. Cook 2 minutes or until thickened.

Serves 6.

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Today's Special: Stir-Fried Peking Lamb with Peppers and Green Beans

partysugar — Fri, 12 Jan 2007 09:01:18 -0800

A stir-fry packed full of Asian flavors is an awesome throw together meal that can be ready in about twenty minutes. Not only is it perfect for those nights when you want to eat healthy and quickly, but it's also great for an impromptu dinner party that can be prepared in less than an hour. Steam up a batch of white rice, purchase spring rolls from your favorite Chinese restaurant, and pour an easy to find light, fruity Pinot Noir. Here you have the makings for a meal that can turn any old weekday night into a festive, lively evening. For a tasty stir-fry recipe, read more

Stir-Fried Peking Lamb with Peppers and Green Beans
From Food and Wine magazine

1 tablespoon dry sherry or rice wine
5 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1/2 pound boneless leg of lamb, cut into thin strips
3 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 teaspoon chile-garlic paste
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
2 large garlic cloves, minced
6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 medium onion, thinly sliced
1 small red bell pepper, thinly sliced
1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise

In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch. Add the lamb and stir to coat.
In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
In a wok (or large saute pan), heat 2 tablespoons of oil over high heat until smoking.
Add the garlic; stir-fry until fragrant, 15 seconds.
Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
Add the remaining 1/2 tablespoon of oil to the wok. Add the beans and stir-fry until crisp-tender, about 4 minutes.
Add the onion and cook until softened, 2 minutes.
Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes.
Add the hoisin-vinegar sauce to the wok and cook just until bubbling.
Return the lamb to the wok and stir-fry until heated through. Transfer to a platter and serve.

Serves 4.

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Reader Recipe: Powderhorn Potatoes

Yum Community — Tue, 17 Nov 2009 12:50:11 -0800

This story was written by member b1uebunn and comes from the Kitchen Goddess group in the YumSugar Community.Check out her family's Thanksgiving recipe when you read more

Fast & Easy Dinner: Thai Pork and Vegetable Curry

partysugar — Fri, 18 Jul 2008 09:15:08 -0700

Get the weekend started with this exotic, interesting meal. Thin slices of pork are cooked with coconut milk, curry, and lime juice. Green beans provide snap and red peppers add a nice crunch. Served over a bed of hot orzo, it's filling and delicious.

This dish would be wonderful for a last minute dinner party. To look at the simple recipe, read more.

Thai Pork and Vegetable Curry
From Better Homes and Gardens magazine

Ingredients

1-1/3 cups dried orzo (about 8 ounces)
12 ounces pork tenderloin or lean boneless pork
2 tablespoons cooking oil
8 ounces green beans, bias-sliced into 1 1/2-inch pieces (2 cups)*
1 red sweet pepper, cut into thin bite-size strips
2 green onions, bias-sliced into 1/4-inch pieces
1 14-ounce can unsweetened lite coconut milk
4 teaspoons bottled curry paste
2 teaspoons sugar
2 tablespoons lime juice

Directions

Cook orzo according to package directions. Drain and keep warm. Thinly slice pork into bite-size pieces.
Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes.
Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender.
Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over hot orzo.

Serves 4.

*A 9-ounce package of frozen cut green beans, thawed, can be substituted for the fresh beans. Add them to the skillet along with the sweet pepper and onions; cook as directed.

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Fast & Easy Dinner: Sausage and Pepper Sandwiches

partysugar — Wed, 11 Nov 2009 07:50:55 -0800

Tonight, surprise your loved ones with a homemade version of a ballpark classic, sausage and pepper sandwiches. No grill is necessary, all you need is an oven.

The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?

Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.

Do You Like Green Bell Peppers?

YumSugar — Mon, 17 Aug 2009 09:00:32 -0700

In an article last week, the New York Times takes a good look at green peppers and why they've fallen out of favor compared to other bell varieties. Though its opponents often describe the pepper as overly aggressive, vegetal, and bitter, it has its longtime fans, too, who believe the green ones have a grassy, versatile taste.