ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
- Raise oven temperature to 425 degrees F.
- Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
- Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.
RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
RED PEPPER COULIS
Provided by Molly O'Neill
Categories easy, condiments
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a medium-size skillet, combine red pepper, tomato, onion and tomato juice and cook until tender. Stir in the basil and thyme. Puree in a blender until smooth. Return to skillet and cook over low heat until mixture is reduced to about 1 1/2 cups.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 4 grams
ROASTED RED PEPPER COULIS
We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries", which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce.
Provided by Epi Curious
Categories Sauces
Time 1h15m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
- Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.
Nutrition Facts : Calories 27.1, Fat 1.8, SaturatedFat 0.3, Sodium 437.1, Carbohydrate 2.8, Fiber 0.9, Sugar 1.9, Protein 0.5
RED PEPPER COULIS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
- Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
- Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt.
RED PEPPER COULIS
Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.
Provided by Geema
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
- Mix in the vinegar and sugar.
- Add the red pepper flakes, salt and pepper to taste.
- Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
- Stir in the tomatoes and basil; simmer for 10 more minutes.
- Serve hot.
VEGETABLES CAKES WITH RED-PEPPER COULIS
Provided by Marian Burros
Categories dinner, appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Bake the potatoes until tender.
- In a large nonstick skillet, slowly cook the celery, carrots, onion and tomato until they are tender, 10 to 15 minutes. If the tomato is not juicy, add a little vegetable stock.
- Add the peas, basil, cumin, turmeric and pepper flakes. Mix, then set aside to cool.
- In a small mixing bowl whisk together the egg whites and milk.
- Scrape the potato flesh from the skins, and mash until smooth. Stir the egg-white mixture into the potatoes. Then combine the mixture with the vegetables, and mix thoroughly.
- Form the mixture into 12 patties, and dip lightly on both sides into bread crumbs.
- Spray one or two large nonstick skillets with a vegetable-oil spray, and saute the patties until brown on both sides, about 5 minutes per side.
- Spoon 1/4 cup of the red-pepper coulis over each of six plates, and set the vegetable cakes on the sauce. Serve immediately.
ROASTED RED PEPPER COULIS
This recipe was accompanying a Chickpea Stew in the book 125 Best Vegetarian Slow Cooker Recipes. The stew wasn't our favorite, but we LOVE this coulis. We put it on bread, black bean burgers, pasta, casseroles...you name it.
Provided by Serah B.
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400. (I use my toaster oven).
- Place peppers on a baking sheet and roast until all sides are blackened (about 25 minutes) turning occasionally.
- Cool peppers, lift off skins, then cut in half and core.
- In a food processor combine peppers, sun-dried tomatoes, olive oil, balsamic vinegar and basil leaves. Process until smooth.
Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Sodium 5, Carbohydrate 2.9, Fiber 1, Sugar 1.7, Protein 0.6
RED-PEPPER COULIS 2 MINUTES
Provided by Marian Burros
Categories easy, quick, condiments
Time 27m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium-size skillet combine the red peppers, tomato, onion and stock. Cook until the vegetables are tender, 10 to 15 minutes. Stir in the basil and thyme.
- Puree in a blender. Pour into a clean skillet; cook over medium-high heat until 1 1/2 cups remain.
Nutrition Facts : @context http, Calories 64, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 41 milligrams, Sugar 8 grams
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ROASTED RED-PEPPER COULIS RECIPE - ROLLIE WESEN - FOOD & WINE
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2/5 Total Time 45 minsCategory Dinner, Lunch, Appetizer
- Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
- In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
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