Neapolitan-Style Peppers

Wednesday, February 17, 2016

3 sweet bell peppers, (green or a mix of green, yellow, red or orange)
1 medium yellow onion, sliced
6 oz Kalamata olives pitted
3 Tbsp capers
5 Tbsp extra virgin olive oil
1⁄2 cup pureed tomato sauce
Salt to taste

Wash the peppers and cut them in halves, removing the top part and all the seeds.  Cut them into 1⁄2" strips then into 1 inch pieces.  Pour the oil into a large frying pan, add the onion and cook until tender.  Add the peppers, olives, capers, tomato sauce and salt.  Stir well and cook until the peppers are done but still firm.  To accelerate the cooking process, cover the pan with a lid.

Makes 4


Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish

Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


Go Back


artichoke pine nuts imam maple potatoes watercress kluski vegetarian cream celery hearts gazpacho anise peach carrot top celery root shallots bloody mary sandwiches turnip sour fondue turnips fraiche pickled strata tomato corn pie Swiss Chard mushrooms egg noodles Red Onion brown sugar dilly cilantro hickory shiitake sausage pepper rhubarb cointreau tart mustard greens pasta bulgar Tomatillos Cranberry Beans bruschetta Farmers' Market scallions bbq fennel bulb celeriac Vegan carrots buckwheat Kale sauce asparagus radishes knots pesto pancake coconut milk vinaigrette carrot fronds muffins peas currants garlic Leek plum tomatoes tomatoe tuscan chili chipotle gratin onion pork flank Eggplant pork chop walnuts beer Chevre Spread green beans Jerusalem artichoke capers egg swiss apples bean kalamata jack blueberry crisp chicken dinner salad yogurt paste spelt Butternut spiced winter squash Greens thai Apple zucchini basil casserole mushroom anchovy olives yellow onion sherry autumn bell pepper conserve meatballs habanero buttermilk bulgar wheat prosciutto frittata chicken beets lettuce arugula bread pudding spring baby bok choy green pepper blue cheese tomato heavy whipping cream feta Tomatoes cheese fennel seeds strawberries ramps stuffing curry collins cantaloupe cauliflower cream cheese pie bayeldi Beans compote fritter walnut oil sweet potato daisy cake biscuits tortillas fennel tenderloin white beans chili peppers polenta dill dijon pecan chorizo coeur radish barley gouda beet chimmichurri plum tostadas Potato rouille onions slaw okra carrot tops pineapple chilies pears beef Side baguette lemon grass maple syrup jam Cider latkes poblano coeur a la creme pumpkin bacon Drinks Bread hazelnuts kirsch sour cream flank steak Rice wine vinegar cockaigne Dressing Spinach jack cheese wrap nectarine sunchokes scapes chimichurri wasabi cucumber tomato juice Soup crepes cranberry wheat flour almond milk Salsa Poblano Chili coriander plums almonds parmesan celebration gruyere shrunken heads caesar panzanella kohlrabi leeks couscous sweet shitake goat Cheese peppers strawberry sesame beet greens mint creme eggs berry Corn Squash Shitake Mushrooms absinthe sandwich remoulade chocolate pudding reggiano parmigiano chiles chives oats butter vanilla wafers cornmeal Recipes Salad verde fritters gorgonzola roasted steak gin vegetable snow peas syrup shelling bosc pecans melon honey bok choy