red-bell-pepper | Pamela Toman

Chickpea Tagine

Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients	Step
2 T. olive oil 2 t. paprika 1 t. ginger 1 t. cumin ½ t. salt ¼ t. garlic powder ¼ t. pepper ¼ t. cinnamon	Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water 1 butternut squash, cubed into ½" pieces 2 zucchini, cubed into ½" pieces 1 red pepper, coarsely chopped 1 onion, coarsely chopped 12 dried apricots, halved 2 t. honey	Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas 15 oz. can crushed tomatoes	Stir in.

Source: Taste of Home

Broccolini Romesco Sandwiches

The romesco sauce is phenomenal. I didn't even think I liked romesco....

I lean toward broccolini over broccoli here because broccolini will lay flatter, but both would be fine.

Serve on ciabatta or pan de cristal.

Ingredients	Step
	Preheat oven to 425 degrees.
2 large carrots, thinly sliced 2 red bell peppers, ribs and seeds removed, chopped 1 large white onion, chopped 1 t. red pepper flakes 3 T olive oil	Toss together. Spread on a rimmed baking sheet. Roast in bottom third of oven at 425 degrees until vegetables are tender and well-browned, about 25-30 minutes.
2 lb. (4 bunches?) broccolini	Separate the florets from stalks. Thinly slice the stalks.
broccolini ¼ c. oil 3 garlic cloves, thinly sliced salt	Toss broccoli in oil. Roast in top third of oven at 425 until florets are charred and stems are cooked through (but still a bit crunchy), for 16-18 minutes.
2 t. sherry vinegar salt	Pour vinegar over roasted broccolini. Salt to taste.
carrot mixture 2 T. sherry vinegar	Pulse together in food processor until smooth.
½ c. olive oil salt	Drizzle in to food processor while running, scraping sides as needed, until emulsified. Season to taste.
4 rolls (8")	Split rolls. Toast in oven until light brown, about 3 minutes.
8 1-ounce slices provolone	For each sandwich, spread romesco on both the top and bottom rolls. Pile broccolini on the bottom half, and top with provolone. Toast sandwiches until cheese is just melted, about 2 minutes. Close and cut cross-wise, then serve.

Source: Bon Appetit

Sweet Potato Tofu Hash

Easy sheet pan meal. Top it with pickled onions and other sorts of toppings (fried egg, poached egg, cilantro, hot sauce, feta, ketchup, sour cream, ...).

First enjoyed with Chris.

Ingredients	Step
	Set racks at 1/3 and 2/3, and preheat oven to 425 degrees. Line 2 sheet pans with parchment.
2 red onions	Thinly slice half of one onion. Chop the other onion and a half into ½-inch pieces
thinly sliced onions 2 T. apple cider vinegar or lime juice ½ t. chili powder salt	Toss onions with vinegar in small bowl to make a quick pickle.
2 blocks extra-firm tofu, dried and cubed 16 oz. sweet potato (likely 2-3), cubed 4 T. cornstarch 2 t. chili powder salt (3 t?)	Toss gently until well-coated. Then add more oil (2-4 T?) and toss to coat. Spread in a single layer across 1.5 sheet pans.
2 red bell pepper at ½-inch dice red onion at ½-inch dice 2 rosemary sprigs 4 T olive oil	Toss. Season with pinch of salt. Spread next to sweet potatoes and tofu. Roast on top rack until vegetables are tender and the tofu is crisp, about 30-35 minutes.
2 cans black beans, rinsed (1 c. from dry)	Stir everything from sheet pans with the beans into a final hash dish. Serve with pickled onions.

Source: Ali Slagle (NYT Cooking)

Pamela Toman

Tag: red-bell-pepper

Chickpea Tagine

Broccolini Romesco Sandwiches

Sweet Potato Tofu Hash

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