Recipes of the Week–Septembe 29, 2014

Freezing Bell or Sweet Peppers from http://nchfp.uga.edu/how/freeze/pepper_bell.html

Preparation – Select crisp, tender, green or bright red pods. Wash, cut out stems, cut in half and remove seeds. If desired, cut into 1/2-inch strips or rings.

Heated – Good for use in cooking. Water blanch halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Unheated – Good for use in uncooked foods because they have a crisper texture, or in cooked foods. Package raw, leaving no headspace. Seal and freeze.

 

Chicken and Sweet Pepper Fettuccine from: http://vittlesandvoyages.com/2014/09/20/chicken-and-sweet-pepper-fettuccine/

 

16 oz uncooked, whole-wheat fettuccine noodles

1 bag (8 oz) of mini sweet peppers

2 tbsp. olive oil

2 lbs. uncooked chicken breast

2 tsp. minced garlic

1 c. shredded mozzarella cheese

1 tsp. paprika

1 tsp. oregano

1 tsp. Tony Chachere’s Original Seasoning

Dash of salt, dash of pepper to taste

Add 1 tbsp. olive oil to a large, deep skillet and heat over medium heat. Add minced garlic and sauté for two minutes.

Cut up chicken breasts into bite-sized pieces, add to skillet and season with paprika, oregano and Tony’s seasoning and cook, stirring frequently until chicken’s cooked through – about 5 to 7 minutes.

Preheat broiler.

Toss peppers with the other tablespoon of olive oil and lay on a baking sheet with tin foil. Broil 5 minutes per side or until blistered.

Cook pasta according to package directions, drain and set aside.

Once the peppers have cooled enough to handle, cut off the tops and quarter the peppers.

Add peppers and pasta to the large skillet with the chicken, and cook for two more minutes so everything’s thoroughly heated, tossing to combine.

Divide up pasta into six servings and sprinkle each with 2 – 3 tbsp of shredded mozzarella cheese.

 

Garlic Roasted Cabbage with Sunny Side Up Eggs from http://sweetnicks.com/weblog/2014/09/recipe-garlic-roasted-cabbage-with-sunny-side-up-egg/

1 (approx 2lb) head of green cabbage, cut into 1? thick slices

1-2 tablespoons extra virgin olive oil

3 large garlic cloves, smooshed

kosher salt

freshly ground black pepper

spray olive oil or non-stick cooking spray

Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage, and then cut cabbage into 1″ thick slices.

Rub both sides of the cabbage sliced with smooshed garlic pieces.

Brush the olive oil on both sides of the cabbage.

Sprinkle each side with kosher salt and freshly ground black pepper.

Roast in the oven for 30 minutes. Carefully flip the cabbage steaks over and roast for an additional 30 minutes until edges are brown and crispy. Top each slice with a sunny side up egg.

 

Baked Chard with Feta from http://thymeforcookingblog.com/2014/09/baked-chard/

 8oz (240gr) chard, sliced

1/4 yellow pepper, chopped

2 shallots, chopped

1 egg

1/3 cup Greek yogurt

1/3 cup feta, crumbled

1 tbs Dijon-style mustard

1 tsp oregano

2 tsp olive oil

Fry pepper and shallots in oil for 5 minutes.

In medium bowl whisk egg, mustard and yogurt.

Add oregano, feta and stir.

Add chard, peppers, shallots and stir well.

Lightly oil a small baking dish. Spoon vegetables into dish and bake at 400F (200C) for 30 minutes or until set.

Remove and serve directly from baking dish.