Peppers With Almonds Recipes

ROASTED RED PEPPER AND ALMOND DIP

Steps:

• Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
• Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

ROASTED RED PEPPERS WITH CHORIZO, MANCHEGO, AND ALMONDS (SPAIN)

Steps:

• Preheat the broiler.
• Put the peppers on a broiler pan and broil them until they are black on all sides. Remove them from the broiler, put them in a bowl and cover with plastic wrap. Let them sit for at least 15 minutes, then remove the plastic wrap and let them cool. Using your fingers scrape off all the black char from the outside of the peppers; use a paper towel if needed to assist with this. Remove the stem and seeds and cut the peppers into 1/2-inch wide strips.
• While the peppers are cooling, heat a small skillet over medium-high heat and coat the bottom with olive oil. Add the chorizo and cook until it is crispy on all sides. Remove from the pan to a cutting board and finely chop.
• In a small bowl, whisk together the vinegar, 2 to 3 tablespoons of olive oil, the garlic, and pimenton. Season with salt, to taste. In a large bowl toss together the roasted peppers, chorizo, almonds, arugula, and a little of the vinaigrette. Add the vinaigrette in stages to make sure the veggies are well coated but not overdressed. Taste to check the seasoning. Arrange on a pretty serving dish and sprinkle with shaved manchego and scallions. OLE!!

SPINACH WITH ALMONDS AND RED PEPPER FLAKE

Steps:

• 1. Heat a 12-inch skillet over medium heat and add the olive oil. "Spear" the garlic clove on the tines of a fork. When the oil is hot and begins to smoke lightly, add the almonds and toast in the oil, stirring with the fork, for 30 seconds or until lightly browned. By stirring the nuts with the garlic clove on the end of the fork, it imparts a garlic flavor without overwhelming the almonds.
• 2. Add as much spinach as can comfortably fit in the pan along with the salt and red pepper flakes. Add more spinach leaves as the spinach in the pan cooks and compresses; adding spinach in handfuls and stirring until all of the spinach is cooked. Sprinkle with lemon juice and Parmesan cheese. Serve immediately.

TROUT WITH ALMONDS & RED PEPPERS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the pepper, tomatoes, garlic, oil and vinegar into a roasting tin, then toss them together. Roast for 20 mins, then make a space in the roasting tin for the trout fillets, scattering with the almonds and a little salt and pepper.
• Return to the oven for a further 10-15 mins, until the fish is cooked and the almonds lightly toasted. Serve with lemon wedges for squeezing over and a rocket salad on the side.

ROASTED BELL PEPPERS WITH HONEY AND ALMONDS

Steps:

• Preheat broiler to high.
• Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
• remove to a paper bag to steam and cool.
• When cool enough remove skin and discard.
• Slice int bite size pieces.
• In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
• Serve room temperature.

PEPPERED ALMONDS

Steps:

• Preheat oven to 400°F. Stir all ingredients in small baking pan to coat almonds. Arrange in single layer. Bake until coating is crisp and almonds are toasted, stirring occasionally, about 12 minutes. Cool.

HARICOTS VERTS AND RED PEPPERS WITH ALMONDS

Steps:

• Preheat oven to 350°F.
• In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
• In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350°F. Line large baking sheet with foil. Lightly butter foil. Mix pepper and salt in small bowl. Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over.
• Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle remaining pepper mixture over. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool. (Can be made 4 days ahead. Store airtight at room temperature.)

BLACK PEPPER ALMONDS

Steps:

• Preheat oven to 350 degrees F. Line Large baking sheet with foil. Lightly butter foil.
• Mix pepper and salt in small bowl.
• Melt butter in large nonstick skillet over medium-low heat. Add sugar and 4 tsp water; stir until sugar dissolves. Add almonds; toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes.
• Transfer almonds to baking sheet. Using spatula and working quickly, separae almonds. Sprinkle remaining pepper mixture over.
• Bake until deep golden brown, about 10 minutes. Transfer sheet to rack; cool.
• Note: Can be made 4 days ahead. Store airtight at room temperature.

GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS

Steps:

• Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.