Posts Tagged 'pepper'

Curried Chicken Saute

Often on my frequent trips to Costco I purchase the bag of six sweet peppers in multiple colors – usually red, orange, and yellow. Usually, I cut a couple of the peppers up and sauté them with onions and cut up Italian chicken sausage.

This preparation doesn’t even need oil, just a quick spray with cooking spray and the peppers and onions are caramelized as the sausage cooks. And I usually make some non-fat dip so I can take the remaining peppers along for lunch.

But I had defrosted some chicken tenders – and not defrosted the chicken sausage, so I decided to combine peppers and chicken. The original dish, from Cooking Light, called for using whole chicken breasts, which were to be placed on top of the sautéed peppers. This didn’t seem totally logical to me, so I improvised.  I also mixed the lime juice in with the curry rather than serving lime wedges.
Curried Chicken Sauté

1 1/2 teaspoons curry powder, divided
1 pound chicken tenders
8 ounces mixed bell peppers (packaged and presliced in ok)
1 cup light coconut milk
1 lime

Spray a nonstick skillet with cooking spray and heat over medium-high heat.

Sprinkle 1 teaspoon of the curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over the chicken tenders, rubbing it on so that the tenders are evenly covered. Add chicken to pan and cook 10 minutes or until done, stirring occasionally. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Return chicken to pan and add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Squeeze juice from 1 lime and 1/4 teaspoon salt into bell pepper mixture. Serve over rice. Makes 4 servings at about 6 grams of fat/serving.

This is one of the photos I had to retake after my camera died, so you are really seeing leftovers over brown rice mix.

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Roasted Red Pepper Potato Salad

My problem in the summer is that I don’t feel like eating. Actually, I feel like eating, but I want to eat fruit, yogurt, ice cream and the like, rather than sensible cooked meals.  This creates a parallel problem of too many odd leftovers. When I do cook something sensible,  I don’t feel like eating what’s left.  So I had leftover roasted red peppers from the day I cooked the kebabs (I can only tske so many roasted red pepper and goat cheese sandwiches for lunch), and a large container of cold boiled potatoes (talk about unappealing).  I’m rather fond of potato salad, so I decided to see what I could come up with for the aging cold potatoes.

Potato salad, which is a great summer side dish that seems to appear at everyone’s barbecue, is usually loaded with fat, meaning I can have a taste, but not much more. This is too bad, because I really like a good potato salad.  This potato salad is different. It is not only low fat, but both tangy and a bit sweet, and a lovely coral pink.  It uses the roasted peppers in two places: in the salad itself to create both flavor and color, and in the dressing. Since I already had the leftover potatoes and peppers, it was easy to make, too.

Roasted Red Pepper Potato Salad

6 cups of peeled, boiled potatoes, cut in about 1 inch pieces
1½ roasted red peppers, seeded and skins removed, divided
2 medium stalks of celery, finely diced
3 green onions, thinly sliced
¼ cup non fat sour cream
½ cup low fat mayonnaise
1 Tablespoon parsley
1 clove garlic
2 Tablespoons honey
1 Tablespoon lemon juice
¼ teaspoon freshly ground black pepper
salt to taste

Place boiled potatoes in a large bowl.  Cut one of the roasted red peppers (two halves) into a small dice and add to the potatoes, along with the celery and green oinions.  Cut the other 1/2 pepper into quarters and place in the food processor, along with the remaining ingredients (sour cram through black pepper). Process the dressing until smooth, taste and add salt if needed.  Mix the dressing into the potato mixtures. This makes 6 servings at just over 1 gram of fat/serving.

roasted red pepper potato saladThe salad is prettier than the photo.

Variation: I think this would be good as macaroni salad, too, using six cups of cooked macaroni instead of the potatoes.  And I like macaroni salad even more than I like potato salad.

Moroccan Tri-Color Pepper Salad

This is a nice make ahead dish that looks very festive in a buffet.  It is handy because it can be served cold or at room temperature.  I had a bit left over, so I used it as a relish on sandwiches, which was quite good.  Other than roasting the peppers, it isn’t very fussy to make, an advantage as the summer gets hotter.   I expect you could even roast the peppers on the grill to avoid heating up the kitchen.  It’s been raining too much here to grill anything though.   I also wouldn’t use pre-roasted jarred peppers, as I think they would be too slimy.  The original recipe was from Cooking Light.

Moroccan Tri-Color Pepper Salad

3 yellow bell peppers
3 red bell peppers
2 orange bell peppers
2 Tablespoons fresh lemon juice
1½ Tablespoons extra virgin olive oil
½ teaspoon kosher (or sea) salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
3 garlic cloves, minced
¼  cup chopped fresh cilantro (optional=I didn’t sprinkle mine with cilantro))

Preheat broiler (or grill). Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up on a foil-lined baking sheet; flatten with hand. (If you are using a grill, flatten and place skin side down on an oiled grill). Broil for 20 minutes or until blackened.  Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and then cut the roasted peppers  into 1/4-inch-wide strips.

Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.  This makes 8 servings at about 3 grams of fat/serving, although when I served it as part of a larger buffet with lots of other salad-like things it served more people.

Variation: You can use only 2 colors of pepper if convenient, although I’m not sure that green peppers would do well in this salad.

tricolor pepper salad


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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