Roasted Red Peppers Salad Dressing at Family Dollars Sign
The Sunday Stash is a big batch of 1 simple, easy-to-make food that can be mix-and-matched with meat, vegetables, grains, and pasta to create meals throughout the week (or, if frozen, the month).
The last time I purchased marinated red peppers in a jar, it cost me 7 dollars. I guess that'due south not a lot of money in the long run, but it's certainly more expensive than (and non as delicious as) buying fresh peppers at the meridian of summer—when they are at their sweetness, seasonal best—and making some marinated peppers yourself.
If yous've already got the grill going, it'due south not even a difficult task to practise. Just get those peppers on the grill before or after whatever else you're cooking. Later the skins have blackened, set the peppers up in a covered bowl, and put them aside to steam while y'all finish upwards the task at paw.
When the peppers are cool enough to handle, get the kids or your significant other to peel them while you become about more interesting things. No kids? Living by your tearing and independent self? Park yourself in forepart of Hulu and binge some obscure show from the early aughts until the blistery skins are all removed.
Finally, tear the peppers into strips and toss with oil, vinegar, and a bit of salt, then stash in the fridge until yous're ready to throw them into whatever of the fourteen dinners below.
1. Give Them the Shakshuka Treatment
For an easy skillet dinner, warm 1 teaspoon of crushed cumin seeds and 4 cloves of minced garlic in a pan with 3 tablespoons of olive oil. Toss in two cans of rinsed, tuckered chickpeas and sauté until a little crisp. Add 1 loving cup cherry tomatoes and 1 cup drained pepper strips and toss to combine. When the tomatoes brainstorm to shrivel and burst, lower heat to medium-low and make four divots in the surface of the chickpea-pepper mixture. Crevice an egg into each divot, cover with a lid, and melt until egg whites are ready but yolks are notwithstanding runny, about 8 minutes. Sprinkle chile flakes and roughly chopped parsley over the elevation to cease.
A dinner so good you may non demand the rest of this article.
Photograph by Joseph De Leo, Food Styling by Anna Stockwell2. Turn Them Into Romesco
When you're grilling those peppers, toss a few boneless chicken thighs on the grill, too. Then, using this recipe as a guide, blend about i cup of drained pepper strips with the almond butter, garlic, cayenne, vinegar, and olive oil in the recipe. Serve with the sliced chicken topped with a salad of tender greens, cucumbers, and red onion lightly dressed with lemon juice and more than olive oil. Have some romesco left over?It makes a sensational sauce for pasta salad.
3. Make a Burger Sauce
Blend marinated pepper strips with mayonnaise, capers, and lemon juice to spread on any kind of burger—this salmon patty is especially nice and gets some of that mayo mixed into the patty for actress flavor and richness. Top with more pepper strips for a triple-dose of sweet and smoky pepper flavor in every bite.
Marinated peppers, three ways.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Nutrient Styling by Olivia Mack Anderson4. Stuff Into Calzones
At that place great matter near calzonzes is that once assembled, you tin freeze them to bake later. Sauté one chopped onion and ii cloves of garlic with several handfuls of baby spinach. Strain into a sieve and press on the spinach with a spatula to remove any excess moisture. Return to skillet and stir in one cup of pepper strips and a handful of chopped pitted olives. Toss to combine and let cool slightly while you roll out 4 rounds of store-bought pizza dough. Carve up mixture onto dough rounds, meridian with shredded smoked mozzarella and fold dough over to seal. Cutting steam vents into top of dough, castor with oil, and broil at 500°F for near 15 minutes (25 minutes if frozen).
5. Combine Stashes for a Cheater'south Tagine
This recipe relies on canned chickpeas, but if you lot happen to accept a stash of make ahead butter beans, they work just besides. Simply simmer the beans (or chickpeas) with a flurry of North African–inspired spices plus those pepper strips and some dried currants or golden raisins. In one case everything is warmed through, spoon the mixture over fluffy quick-cooking couscous.
6. Whir Into Chilled Soup
Go elementary past blending two cups of pepper strips, plus 1/three loving cup marinade with table salt and pepper, balancing with more oil or vinegar as necessary. Top with cooked lump crabmeat and more peppers, chopped. Or, for a more elaborate chilled soup, use this recipe swapping in 2 1/2 cups pepper strips for the corn and ignoring the part about the cobs.
seven. Brand a Breakfast Sandwich
Your homemade marinated peppers may not exist quite as spicy or vinegary equally pickled peppadew peppers, but they still make an intriguing addition to these breakfast sandwiches (which, not for nothing, are only as delicious at dinnertime). Stack your peppers onto harissa-slicked English muffins forth with hot Italian sausage patties, briny feta, runny eggs, and fresh cilantro.
Red pepper pasta with lots of garlic is a definite crowd-pleaser.
Photo by Joseph De Leo, Food Styling by Anna Stockwell8. Toss With Pasta
Taking inspiration from aglio due east olio, cook one pound of spaghetti or other long pasta in well-salted, boiling water. Meanwhile, combine 6 cloves chopped garlic, ane/two teaspoon republic of chile flakes, and 1 cup of common cold olive oil in a skillet. If your family likes them, toss in 4 chopped anchovies, too. Cook the garlic mixture over medium-low oestrus until the anchovies are dissolved and the garlic is sizzling but not withal brown, about 7 minutes. Drain the pasta, reserving some of the cooking liquid, then return pasta to pot (off rut) with 1 i/2 cups of pepper strips and the garlic oil. Toss with 1/4 cup pasta cooking liquid, adding more equally needed until sauce is glossy. Split amidst four plates and summit with torn basil and shredded Parmesan cheese.
ix. Blend Into Muhammara
Similar to romesco, this Heart Eastern dip starts with roasted cherry-red peppers and nuts. Following this recipe as a guide, blend about 1 1/2 cups of your drained marinated pepper strips with walnuts and tahini, plus pomeganate molasses to sweeten, and breadcrumbs to thicken it upward. To turn it into dinner, think hummus bowls, and spread a swath of muhammara on the lesser of a shallow bowl. Height with kofta-inspired meatballs, feta cheese, and a shower of herbs such as dill, cilantro, mint or a mixture of all three.
10. Whip Them Into a Cheese Spread
The pimentos in pimento cheese? They're but roasted carmine peppers that have been finely diced. And then pack your homemade peppers into a food processor with five dissimilar cheeses plus a few seasonings like Worcestershire, hot sauce, and shallots and blend them into one of the South'due south favorite sandwich spreads. Bonus points if you add together peak tomatoes to that sandwich and toast it like grilled cheese.
eleven. Like shooting fish in a barrel, Peasy Crostini
Slice a baguette or Italian loaf on the bias. Toast the slices—or grill them if you're feeling up to information technology—then spoon a dollop of ricotta onto each piece. Top with a few red pepper slices, a sprinkling of republic of chile flakes, and a drizzle of olive oil. Serve them every bit an appetizer at a weekend party or for weeknight dinner alongside a simple greenish salad.
For the record, it is very easy to swallow all of these yourself.
Photo by Joseph De Leo, Food Styling by Anna Stockwell12. Assemble an Antipasto Platter
Take hold of a couple of cheeses (a salty Manchego, a creamy chèvre, etc.). Pile them onto a lath with salami, olives, marinated peppers, crackers, and diced cantaloupe. Feeling ambitious? Throw on some roasted marinated artichokes, besides.
xiii. Add together to Grilled Seafood
Grilled marinated peppers volition have a natural analogousness for anything else that'south grilled. If squid is too out of the box for your family, this recipe works just as well with shrimp. Just cook the seafood and toss with the pepper strips, and so top with toasted hazelnuts and a salad of mint, thinly-sliced red onion, and lemon.
xiv. Don't Forget Almost the Marinade
That liquid your peppers are resting in? That's the start of a really great salad dressing. Whisk one/iv cup of the marinade (which will at present exist infused with all that smoky-sweetness red pepper flavor) with nigh ane teaspoon each Dijon mustard and dear. Sense of taste and adjust with salt, pepper, and a splash more than vinegar or lemon juice if it needs brightening up, then toss with a mix of lettuces, shaved radishes, shredded rotisserie craven, or whatsoever other salad fixings you can scrounge together.
Source: https://www.epicurious.com/recipes-menus/turn-grilled-marinated-red-peppers-into-14-dinners-article
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