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PEPPER-ROAST(V)          USENET Cookbook          PEPPER-ROAST(V)

ROASTED RED PEPPERS

     PEPPER-ROAST - A low-calorie but flavorful red pepper salad

     Safeway got in their first carload of really cheap red
     peppers yesterday, and I made roasted pepper salad.

     Serve this at room temperature as a side dish for anything
     Nicoise or Spanish or Greek or Egyptian. Or make a meal of
     them by adding a bowl of yoghurt, a bowl of chopped onion,
     some black olives, radishes, and pistachios, and lots of
     warm pita bread.  Or use it with sautéed garlic and pitted
     black olives and a little reduced white wine as a spaghetti
     sauce.

INGREDIENTS (Serves 4)
     1 lb      fresh red peppers (sweet red capsicum peppers)
     1/4 cup   lemon juice
               salt

PROCEDURE
          (1)  Preheat broiler as hot as you can get it.  Turn
               red peppers under the broiler until their skins
               come up in black bubbles.  Cool the peppers until
               you can handle them comfortably.

          (2)  Remove the skins, stems, cores, and seeds.  (This
               is messy work.  I have tried removing the innards
               first, before putting the peppers under the
               broiler, and the result is not so good as this
               way.)

          (3)  Cut the peppers into finger shapes.  Flavor them
               with fresh lemon juice and salt.

          (4)  Let them sit for several hours, draining off the
               liquid that forms.

NOTES
     Now.  Here is the real point about this recipe:  These
     roasted peppers are insanely delicious, smooth and unctuous
     and aromatic, and yet they contain absolutely no calories.
     A full-sized red pepper is only 15 calories.

     Of course I could lose weight if I never ate more than three
     tablespoons of anything.  Any fool could do that.  But I
     don't want to confine myself to three tablespoons.  Perhaps
     my tastebuds work more slowly that other people's.  I don't
     seem to get the hang of what I'm eating till the second
     serving, or sometimes the third.

     At the same time, I want things that are really voluptuous
     and good to eat, full of interesting, complicated flavors
     that will satisfy me and make me feel happy and rewarded.
     Again, any fool could lose weight by eating celery stalks
     and carrots.  Unfortunately, any number of carrot sticks
     over six makes me grumpish, and raw celery turns me posi-
     tively surly in short order unless accompanied by delicious,
     fattening sour cream and cream cheese.

RATING
     Difficulty: easy.  Time: 15 minutes preparation, several
     hours aging.  Precision: no need to measure.

CONTRIBUTOR
     Mary-Claire van Leunen
     DEC Systems Research Center, Palo Alto, California, USA
     mcvl@src.dec.com    -or- decwrl!decsrc!mcvl

     Path: decwrl!recipes
     From: marianne@tekecs (Marianne Evans)
     Newsgroups: mod.recipes
     Subject: RECIPE: Steamed persimmon pudding
     Message-ID: 
     Date: 19 Dec 86 02:59:08 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Tektronix, Inc., Wilsonville, Oregon, USA
     Lines: 61
     Approved: reid@decwrl.UUCP

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.






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