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Thread: Bell peppers

  1. #1
    Julie Bove Guest

    Default Bell peppers

    I need some new ideas for raw bell peppers and perhaps cooked ones too. Red
    bell peppers are one of the few vegetables that Angela really likes. When
    the weather cools I plan to make a recipe I have somewhere for unstuffed
    peppers. She loves the stuffed ones but neither she nor my husband will
    actually eat the pepper when I make them this way. They both scoop out the
    filling and give me their peppers. I think they are just lazy and don't
    like eating foods that they have to cut up. But I could be wrong. I made
    Spanish rice and they ate the peppers in it. So I figure they might eat the
    unstuffed. It is basically just like how you would do a stuffed one but the
    pepper is cut up and mixed in. You bake it in a casserole dish. So unless
    I can do it in the microwave I'll wait for cooler weather.

    One thing I like (but haven't tried yet for Angela) is assorted peppers cut
    into little scoop shapes and then served with slightly warmed refried beans.
    This is good with cheese sauce too. Or hummus.

    Mostly I just cut them in strips and give them to her. Or put them in her
    salad. I do also add them to red sauce for pasta and the like.

    Right now they are pretty expensive at $1.99 each. But I need some ideas
    for when I can find a good price. I did find a good price at Winco last
    week but I am starting to think they don't always sell the freshest produce.
    They were not refrigerated and most were getting shriveled. I won't buy
    them that way. I did find two that were in good shape but they were very
    small.



  2. #2
    Ozgirl Guest

    Default Re: Bell peppers

    No use asking me, I just eat them in strips, raw. Sometimes in a salad
    or to dip in something (ranch, hommus, cottage cheese etc). Cooked, I
    use green. I won't waste the goodness of a red by cooking it. My latest
    favourite is blending blue cheese with ranch, the commercial ones are
    never strong-tasting enough

    "Julie Bove" <[email protected]> wrote in message
    news:jub604$mvu$[email protected]..
    > I need some new ideas for raw bell peppers and perhaps cooked ones
    > too. Red bell peppers are one of the few vegetables that Angela
    > really likes. When the weather cools I plan to make a recipe I have
    > somewhere for unstuffed peppers. She loves the stuffed ones but
    > neither she nor my husband will actually eat the pepper when I make
    > them this way. They both scoop out the filling and give me their
    > peppers. I think they are just lazy and don't like eating foods that
    > they have to cut up. But I could be wrong. I made Spanish rice and
    > they ate the peppers in it. So I figure they might eat the unstuffed.
    > It is basically just like how you would do a stuffed one but the
    > pepper is cut up and mixed in. You bake it in a casserole dish. So
    > unless I can do it in the microwave I'll wait for cooler weather.
    >
    > One thing I like (but haven't tried yet for Angela) is assorted
    > peppers cut into little scoop shapes and then served with slightly
    > warmed refried beans. This is good with cheese sauce too. Or hummus.
    >
    > Mostly I just cut them in strips and give them to her. Or put them in
    > her salad. I do also add them to red sauce for pasta and the like.
    >
    > Right now they are pretty expensive at $1.99 each. But I need some
    > ideas for when I can find a good price. I did find a good price at
    > Winco last week but I am starting to think they don't always sell the
    > freshest produce. They were not refrigerated and most were getting
    > shriveled. I won't buy them that way. I did find two that were in
    > good shape but they were very small.
    >


  3. #3
    Julie Bove Guest

    Default Re: Bell peppers


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    > No use asking me, I just eat them in strips, raw. Sometimes in a salad or
    > to dip in something (ranch, hommus, cottage cheese etc). Cooked, I use
    > green. I won't waste the goodness of a red by cooking it. My latest
    > favourite is blending blue cheese with ranch, the commercial ones are
    > never strong-tasting enough


    I usually prefer the green in cooked stuff but I have some freeze dried red
    ones that I am trying to use up. They work quite well in a red sauce
    because they blend right in.

    I have never tasted Ranch. Not that I could because it contains both eggs
    and dairy. It just smells awful to me so I was never tempted. Never had
    blue cheese either. Not even when I ate cheese. Angela likes them both but
    I don't think the Ranch would be allowed on the South Beach diet. Perhaps
    she could just use guacamole.

    Oh joy! Another wacko storm rolling through here. This is the third time
    we've had lightning and thunder this summer. But no hail this time. Just a
    brief rain shower. I did lose my Internet briefly though.



  4. #4
    Janet Wilder Guest

    Default Re: Bell peppers

    On 7/20/2012 3:48 AM, Julie Bove wrote:
    > I need some new ideas for raw bell peppers and perhaps cooked ones too.



    Green peppers were on sale here as was chuck shoulder steak and Roma
    tomatoes.

    I partially froze the steak and sliced it thin on an angle then
    marinated it in some low-sodium soy sauce while I cut 2 peppers into
    strips, chunked up about one quarter of a large onion and diced some
    garlic. as well as coarse dicing a couple of tomatoes.

    Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon of
    peanut oil in a wok and cook the ginger for about 2 minutes. Remove the
    ginger and discard.

    Stir-fry the meat in the ginger-flavored oil. Take it out when the pink
    is just gone. Add onions, garlic and peppers and stir fry until
    starting to get tender. Return the meat, any accumulated juices and add
    the tomato. Stir fry until everything is hot.

    If you can handle it, you can add a little corn starch slurry to thicken
    the sauce, but I don't.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.



  5. #5
    Julie Bove Guest

    Default Re: Bell peppers


    "Janet Wilder" <[email protected]> wrote in message
    news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    > On 7/20/2012 3:48 AM, Julie Bove wrote:
    >> I need some new ideas for raw bell peppers and perhaps cooked ones too.

    >
    >
    > Green peppers were on sale here as was chuck shoulder steak and Roma
    > tomatoes.
    >
    > I partially froze the steak and sliced it thin on an angle then marinated
    > it in some low-sodium soy sauce while I cut 2 peppers into strips, chunked
    > up about one quarter of a large onion and diced some garlic. as well as
    > coarse dicing a couple of tomatoes.
    >
    > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon of
    > peanut oil in a wok and cook the ginger for about 2 minutes. Remove the
    > ginger and discard.
    >
    > Stir-fry the meat in the ginger-flavored oil. Take it out when the pink
    > is just gone. Add onions, garlic and peppers and stir fry until starting
    > to get tender. Return the meat, any accumulated juices and add the tomato.
    > Stir fry until everything is hot.
    >
    > If you can handle it, you can add a little corn starch slurry to thicken
    > the sauce, but I don't.


    I can't use peanut oil but I am making garlic steak for dinner. Maybe I
    will throw some peppers in there too. Thanks!



  6. #6
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:
    : I need some new ideas for raw bell peppers and perhaps cooked ones too. Red
    : bell peppers are one of the few vegetables that Angela really likes. When
    : the weather cools I plan to make a recipe I have somewhere for unstuffed
    : peppers. She loves the stuffed ones but neither she nor my husband will
    : actually eat the pepper when I make them this way. They both scoop out the
    : filling and give me their peppers. I think they are just lazy and don't
    : like eating foods that they have to cut up. But I could be wrong. I made
    : Spanish rice and they ate the peppers in it. So I figure they might eat the
    : unstuffed. It is basically just like how you would do a stuffed one but the
    : pepper is cut up and mixed in. You bake it in a casserole dish. So unless
    : I can do it in the microwave I'll wait for cooler weather.

    : One thing I like (but haven't tried yet for Angela) is assorted peppers cut
    : into little scoop shapes and then served with slightly warmed refried beans.
    : This is good with cheese sauce too. Or hummus.

    : Mostly I just cut them in strips and give them to her. Or put them in her
    : salad. I do also add them to red sauce for pasta and the like.

    : Right now they are pretty expensive at $1.99 each. But I need some ideas
    : for when I can find a good price. I did find a good price at Winco last
    : week but I am starting to think they don't always sell the freshest produce.
    : They were not refrigerated and most were getting shriveled. I won't buy
    : them that way. I did find two that were in good shape but they were very
    : small.

    I have used raw shole peppers, seeded with tops removed as cases with a
    filling like a sandwich filling. I have used flavored cottage cheese(add
    finely diced or dried onion flake) dill or sarroway seeds(both of which I
    like), Other hersb or seasonings of your choice. I have also used tuna
    salad, if you like, with added cubed fresh tomatoes mixed in and stuffed
    into the peppers. These can ge eaten out of hand like a sandwich. Might
    work for school lunches.

    Dinner appetizer sliced assorted pepperssliced onion, salt adn pepper adn
    herb or seed seasoning of yur choice. Arrange on a pie plate in a circle,
    keeping the solors in separate sections. Add thinly sliced onions adn
    seasonings , cover adn microwave until soften as much as you like. Serve
    either hot, warm or cold.

    Wendy

  7. #7
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:

    : "Ozgirl" <[email protected]> wrote in message
    : news:[email protected]..
    : > No use asking me, I just eat them in strips, raw. Sometimes in a salad or
    : > to dip in something (ranch, hommus, cottage cheese etc). Cooked, I use
    : > green. I won't waste the goodness of a red by cooking it. My latest
    : > favourite is blending blue cheese with ranch, the commercial ones are
    : > never strong-tasting enough

    : I usually prefer the green in cooked stuff but I have some freeze dried red
    : ones that I am trying to use up. They work quite well in a red sauce
    : because they blend right in.

    : I have never tasted Ranch. Not that I could because it contains both eggs
    : and dairy. It just smells awful to me so I was never tempted. Never had
    : blue cheese either. Not even when I ate cheese. Angela likes them both but
    : I don't think the Ranch would be allowed on the South Beach diet. Perhaps
    : she could just use guacamole.

    : Oh joy! Another wacko storm rolling through here. This is the third time
    : we've had lightning and thunder this summer. But no hail this time. Just a
    : brief rain shower. I did lose my Internet briefly though.

    Any dip of your or Angela's choice works well instead of chips or totilla
    chips. Hummous or any of the other israeli salad inn the containers. I
    would think even peanut butter or other nut butters, but they are quite
    fatty. Chopped liver, probably seem yukky to you, but it is a great
    favorite in my house or vegetarian liver, which is sometimes available in
    thoe Sabra packs.

    Wendy



  8. #8
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:

    : "Janet Wilder" <[email protected]> wrote in message
    : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    : >> I need some new ideas for raw bell peppers and perhaps cooked ones too.
    : >
    : >
    : > Green peppers were on sale here as was chuck shoulder steak and Roma
    : > tomatoes.
    : >
    : > I partially froze the steak and sliced it thin on an angle then marinated
    : > it in some low-sodium soy sauce while I cut 2 peppers into strips, chunked
    : > up about one quarter of a large onion and diced some garlic. as well as
    : > coarse dicing a couple of tomatoes.
    : >
    : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon of
    : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove the
    : > ginger and discard.
    : >
    : > Stir-fry the meat in the ginger-flavored oil. Take it out when the pink
    : > is just gone. Add onions, garlic and peppers and stir fry until starting
    : > to get tender. Return the meat, any accumulated juices and add the tomato.
    : > Stir fry until everything is hot.
    : >
    : > If you can handle it, you can add a little corn starch slurry to thicken
    : > the sauce, but I don't.

    : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
    : will throw some peppers in there too. Thanks!
    You can use any neutral oil, not olive, but canola or corn, etc. Peanut
    is often preferred because of its neutral taste adn high smoking point,
    but you can easily substitute.

    Wendy


  9. #9
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:juco0c$glt$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "Janet Wilder" <[email protected]> wrote in message
    > : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    > : >> I need some new ideas for raw bell peppers and perhaps cooked ones
    > too.
    > : >
    > : >
    > : > Green peppers were on sale here as was chuck shoulder steak and Roma
    > : > tomatoes.
    > : >
    > : > I partially froze the steak and sliced it thin on an angle then
    > marinated
    > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
    > chunked
    > : > up about one quarter of a large onion and diced some garlic. as well
    > as
    > : > coarse dicing a couple of tomatoes.
    > : >
    > : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon
    > of
    > : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove
    > the
    > : > ginger and discard.
    > : >
    > : > Stir-fry the meat in the ginger-flavored oil. Take it out when the
    > pink
    > : > is just gone. Add onions, garlic and peppers and stir fry until
    > starting
    > : > to get tender. Return the meat, any accumulated juices and add the
    > tomato.
    > : > Stir fry until everything is hot.
    > : >
    > : > If you can handle it, you can add a little corn starch slurry to
    > thicken
    > : > the sauce, but I don't.
    >
    > : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
    > : will throw some peppers in there too. Thanks!
    > You can use any neutral oil, not olive, but canola or corn, etc. Peanut
    > is often preferred because of its neutral taste adn high smoking point,
    > but you can easily substitute.


    Why not olive? It is pretty much the only oil I used. I used it tonight
    for the steaks. I didn't put the peppers in there. They turned out to be
    going mushy so I just cut a few good strips from them and served them raw.



  10. #10
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:jucnir$glt$[email protected]..
    > Julie Bove <[email protected]> wrote:
    > : I need some new ideas for raw bell peppers and perhaps cooked ones too.
    > Red
    > : bell peppers are one of the few vegetables that Angela really likes.
    > When
    > : the weather cools I plan to make a recipe I have somewhere for unstuffed
    > : peppers. She loves the stuffed ones but neither she nor my husband will
    > : actually eat the pepper when I make them this way. They both scoop out
    > the
    > : filling and give me their peppers. I think they are just lazy and don't
    > : like eating foods that they have to cut up. But I could be wrong. I
    > made
    > : Spanish rice and they ate the peppers in it. So I figure they might eat
    > the
    > : unstuffed. It is basically just like how you would do a stuffed one but
    > the
    > : pepper is cut up and mixed in. You bake it in a casserole dish. So
    > unless
    > : I can do it in the microwave I'll wait for cooler weather.
    >
    > : One thing I like (but haven't tried yet for Angela) is assorted peppers
    > cut
    > : into little scoop shapes and then served with slightly warmed refried
    > beans.
    > : This is good with cheese sauce too. Or hummus.
    >
    > : Mostly I just cut them in strips and give them to her. Or put them in
    > her
    > : salad. I do also add them to red sauce for pasta and the like.
    >
    > : Right now they are pretty expensive at $1.99 each. But I need some
    > ideas
    > : for when I can find a good price. I did find a good price at Winco last
    > : week but I am starting to think they don't always sell the freshest
    > produce.
    > : They were not refrigerated and most were getting shriveled. I won't buy
    > : them that way. I did find two that were in good shape but they were
    > very
    > : small.
    >
    > I have used raw shole peppers, seeded with tops removed as cases with a
    > filling like a sandwich filling. I have used flavored cottage cheese(add
    > finely diced or dried onion flake) dill or sarroway seeds(both of which I
    > like), Other hersb or seasonings of your choice. I have also used tuna
    > salad, if you like, with added cubed fresh tomatoes mixed in and stuffed
    > into the peppers. These can ge eaten out of hand like a sandwich. Might
    > work for school lunches.
    >
    > Dinner appetizer sliced assorted pepperssliced onion, salt adn pepper adn
    > herb or seed seasoning of yur choice. Arrange on a pie plate in a circle,
    > keeping the solors in separate sections. Add thinly sliced onions adn
    > seasonings , cover adn microwave until soften as much as you like. Serve
    > either hot, warm or cold.


    Thanks! I can't see how that would be an appetizer though. We generally
    don't eat appetizers and would never have cooked veggies for one if we did
    have one.



  11. #11
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:jucnrk$glt$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "Ozgirl" <[email protected]> wrote in message
    > : news:[email protected]..
    > : > No use asking me, I just eat them in strips, raw. Sometimes in a salad
    > or
    > : > to dip in something (ranch, hommus, cottage cheese etc). Cooked, I use
    > : > green. I won't waste the goodness of a red by cooking it. My latest
    > : > favourite is blending blue cheese with ranch, the commercial ones are
    > : > never strong-tasting enough
    >
    > : I usually prefer the green in cooked stuff but I have some freeze dried
    > red
    > : ones that I am trying to use up. They work quite well in a red sauce
    > : because they blend right in.
    >
    > : I have never tasted Ranch. Not that I could because it contains both
    > eggs
    > : and dairy. It just smells awful to me so I was never tempted. Never
    > had
    > : blue cheese either. Not even when I ate cheese. Angela likes them both
    > but
    > : I don't think the Ranch would be allowed on the South Beach diet.
    > Perhaps
    > : she could just use guacamole.
    >
    > : Oh joy! Another wacko storm rolling through here. This is the third
    > time
    > : we've had lightning and thunder this summer. But no hail this time.
    > Just a
    > : brief rain shower. I did lose my Internet briefly though.
    >
    > Any dip of your or Angela's choice works well instead of chips or totilla
    > chips. Hummous or any of the other israeli salad inn the containers. I
    > would think even peanut butter or other nut butters, but they are quite
    > fatty. Chopped liver, probably seem yukky to you, but it is a great
    > favorite in my house or vegetarian liver, which is sometimes available in
    > thoe Sabra packs.
    >
    > Wendy


    What is Israeli salad in containers? I don't think it is something we can
    get here. I've never seen chopped liver here either. We don't eat Sabra
    because it contains soybean oil and I have only ever seen their hummus. I
    have never heard of vegetarian liver. I don't think we have that here
    either. I also can't imagine peanut or any nut butter on peppers. Celery?
    Yes, but not peppers.



  12. #12
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:

    : "W. Baker" <[email protected]> wrote in message
    : news:juco0c$glt$[email protected]..
    : > Julie Bove <[email protected]> wrote:
    : >
    : > : "Janet Wilder" <[email protected]> wrote in message
    : > : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    : > : >> I need some new ideas for raw bell peppers and perhaps cooked ones
    : > too.
    : > : >
    : > : >
    : > : > Green peppers were on sale here as was chuck shoulder steak and Roma
    : > : > tomatoes.
    : > : >
    : > : > I partially froze the steak and sliced it thin on an angle then
    : > marinated
    : > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
    : > chunked
    : > : > up about one quarter of a large onion and diced some garlic. as well
    : > as
    : > : > coarse dicing a couple of tomatoes.
    : > : >
    : > : > Slice a quarter-sized piece of ginger from a hand. Heat a tablespoon
    : > of
    : > : > peanut oil in a wok and cook the ginger for about 2 minutes. Remove
    : > the
    : > : > ginger and discard.
    : > : >
    : > : > Stir-fry the meat in the ginger-flavored oil. Take it out when the
    : > pink
    : > : > is just gone. Add onions, garlic and peppers and stir fry until
    : > starting
    : > : > to get tender. Return the meat, any accumulated juices and add the
    : > tomato.
    : > : > Stir fry until everything is hot.
    : > : >
    : > : > If you can handle it, you can add a little corn starch slurry to
    : > thicken
    : > : > the sauce, but I don't.
    : >
    : > : I can't use peanut oil but I am making garlic steak for dinner. Maybe I
    : > : will throw some peppers in there too. Thanks!
    : > You can use any neutral oil, not olive, but canola or corn, etc. Peanut
    : > is often preferred because of its neutral taste adn high smoking point,
    : > but you can easily substitute.

    : Why not olive? It is pretty much the only oil I used. I used it tonight
    : for the steaks. I didn't put the peppers in there. They turned out to be
    : going mushy so I just cut a few good strips from them and served them raw.

    Olive oil has a low smoking point so it cannot get as hot todo the stir
    frying as well. i use olive oil for lots of things, but not things that
    need very hot oil. I do not deep fry, but one has the same problem with
    trying to use olive oil for that kind of cooking.

    Wendy


  13. #13
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:

    : "W. Baker" <[email protected]> wrote in message
    : news:jucnir$glt$[email protected]..
    : > I have used raw shole peppers, seeded with tops removed as cases with a
    : > filling like a sandwich filling. I have used flavored cottage cheese(add
    : > finely diced or dried onion flake) dill or sarroway seeds(both of which I
    : > like), Other hersb or seasonings of your choice. I have also used tuna
    : > salad, if you like, with added cubed fresh tomatoes mixed in and stuffed
    : > into the peppers. These can ge eaten out of hand like a sandwich. Might
    : > work for school lunches.
    : >
    : > Dinner appetizer sliced assorted pepperssliced onion, salt adn pepper adn
    : > herb or seed seasoning of yur choice. Arrange on a pie plate in a circle,
    : > keeping the solors in separate sections. Add thinly sliced onions adn
    : > seasonings , cover adn microwave until soften as much as you like. Serve
    : > either hot, warm or cold.

    : Thanks! I can't see how that would be an appetizer though. We generally
    : don't eat appetizers and would never have cooked veggies for one if we did
    : have one.

    It is quite decorative and low carb and looks "sophisticated" and makes a
    nice firest course. You can also use it as a vegetable or a cooked salad
    served at room temperature. It also is not a lot of work. I often make
    it with fennel seed, which gives a bit of a licorish taste, but that is
    not necessary if you don't like a hint of that flavor.
    Pretty much anything can be an appetiser or first course.

    Wendy

  14. #14
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:jue8jl$82t$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "W. Baker" <[email protected]> wrote in message
    > : news:juco0c$glt$[email protected]..
    > : > Julie Bove <[email protected]> wrote:
    > : >
    > : > : "Janet Wilder" <[email protected]> wrote in message
    > : > : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
    > ones
    > : > too.
    > : > : >
    > : > : >
    > : > : > Green peppers were on sale here as was chuck shoulder steak and
    > Roma
    > : > : > tomatoes.
    > : > : >
    > : > : > I partially froze the steak and sliced it thin on an angle then
    > : > marinated
    > : > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
    > : > chunked
    > : > : > up about one quarter of a large onion and diced some garlic. as
    > well
    > : > as
    > : > : > coarse dicing a couple of tomatoes.
    > : > : >
    > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
    > tablespoon
    > : > of
    > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
    > Remove
    > : > the
    > : > : > ginger and discard.
    > : > : >
    > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out when
    > the
    > : > pink
    > : > : > is just gone. Add onions, garlic and peppers and stir fry until
    > : > starting
    > : > : > to get tender. Return the meat, any accumulated juices and add the
    > : > tomato.
    > : > : > Stir fry until everything is hot.
    > : > : >
    > : > : > If you can handle it, you can add a little corn starch slurry to
    > : > thicken
    > : > : > the sauce, but I don't.
    > : >
    > : > : I can't use peanut oil but I am making garlic steak for dinner.
    > Maybe I
    > : > : will throw some peppers in there too. Thanks!
    > : > You can use any neutral oil, not olive, but canola or corn, etc.
    > Peanut
    > : > is often preferred because of its neutral taste adn high smoking
    > point,
    > : > but you can easily substitute.
    >
    > : Why not olive? It is pretty much the only oil I used. I used it
    > tonight
    > : for the steaks. I didn't put the peppers in there. They turned out to
    > be
    > : going mushy so I just cut a few good strips from them and served them
    > raw.
    >
    > Olive oil has a low smoking point so it cannot get as hot todo the stir
    > frying as well. i use olive oil for lots of things, but not things that
    > need very hot oil. I do not deep fry, but one has the same problem with
    > trying to use olive oil for that kind of cooking.


    Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.



  15. #15
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:jue8tu$82t$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "W. Baker" <[email protected]> wrote in message
    > : news:jucnir$glt$[email protected]..
    > : > I have used raw shole peppers, seeded with tops removed as cases with
    > a
    > : > filling like a sandwich filling. I have used flavored cottage
    > cheese(add
    > : > finely diced or dried onion flake) dill or sarroway seeds(both of
    > which I
    > : > like), Other hersb or seasonings of your choice. I have also used
    > tuna
    > : > salad, if you like, with added cubed fresh tomatoes mixed in and
    > stuffed
    > : > into the peppers. These can ge eaten out of hand like a sandwich.
    > Might
    > : > work for school lunches.
    > : >
    > : > Dinner appetizer sliced assorted pepperssliced onion, salt adn pepper
    > adn
    > : > herb or seed seasoning of yur choice. Arrange on a pie plate in a
    > circle,
    > : > keeping the solors in separate sections. Add thinly sliced onions adn
    > : > seasonings , cover adn microwave until soften as much as you like.
    > Serve
    > : > either hot, warm or cold.
    >
    > : Thanks! I can't see how that would be an appetizer though. We
    > generally
    > : don't eat appetizers and would never have cooked veggies for one if we
    > did
    > : have one.
    >
    > It is quite decorative and low carb and looks "sophisticated" and makes a
    > nice firest course. You can also use it as a vegetable or a cooked salad
    > served at room temperature. It also is not a lot of work. I often make
    > it with fennel seed, which gives a bit of a licorish taste, but that is
    > not necessary if you don't like a hint of that flavor.
    > Pretty much anything can be an appetiser or first course.


    We have never eaten courses. Just a meal.



  16. #16
    W. Baker Guest

    Default Re: Bell peppers

    Julie Bove <[email protected]> wrote:

    : "W. Baker" <[email protected]> wrote in message
    : news:jue8jl$82t$[email protected]..
    : > Julie Bove <[email protected]> wrote:
    : >
    : > : "W. Baker" <[email protected]> wrote in message
    : > : news:juco0c$glt$[email protected]..
    : > : > Julie Bove <[email protected]> wrote:
    : > : >
    : > : > : "Janet Wilder" <[email protected]> wrote in message
    : > : > : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    : > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    : > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
    : > ones
    : > : > too.
    : > : > : >
    : > : > : >
    : > : > : > Green peppers were on sale here as was chuck shoulder steak and
    : > Roma
    : > : > : > tomatoes.
    : > : > : >
    : > : > : > I partially froze the steak and sliced it thin on an angle then
    : > : > marinated
    : > : > : > it in some low-sodium soy sauce while I cut 2 peppers into strips,
    : > : > chunked
    : > : > : > up about one quarter of a large onion and diced some garlic. as
    : > well
    : > : > as
    : > : > : > coarse dicing a couple of tomatoes.
    : > : > : >
    : > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
    : > tablespoon
    : > : > of
    : > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
    : > Remove
    : > : > the
    : > : > : > ginger and discard.
    : > : > : >
    : > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out when
    : > the
    : > : > pink
    : > : > : > is just gone. Add onions, garlic and peppers and stir fry until
    : > : > starting
    : > : > : > to get tender. Return the meat, any accumulated juices and add the
    : > : > tomato.
    : > : > : > Stir fry until everything is hot.
    : > : > : >
    : > : > : > If you can handle it, you can add a little corn starch slurry to
    : > : > thicken
    : > : > : > the sauce, but I don't.
    : > : >
    : > : > : I can't use peanut oil but I am making garlic steak for dinner.
    : > Maybe I
    : > : > : will throw some peppers in there too. Thanks!
    : > : > You can use any neutral oil, not olive, but canola or corn, etc.
    : > Peanut
    : > : > is often preferred because of its neutral taste adn high smoking
    : > point,
    : > : > but you can easily substitute.
    : >
    : > : Why not olive? It is pretty much the only oil I used. I used it
    : > tonight
    : > : for the steaks. I didn't put the peppers in there. They turned out to
    : > be
    : > : going mushy so I just cut a few good strips from them and served them
    : > raw.
    : >
    : > Olive oil has a low smoking point so it cannot get as hot todo the stir
    : > frying as well. i use olive oil for lots of things, but not things that
    : > need very hot oil. I do not deep fry, but one has the same problem with
    : > trying to use olive oil for that kind of cooking.

    : Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.

    But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    some ginger and it is a cooked peppers in pieces recipe which,I believe,
    you asked for. It is a simple garlic, onions adn meat stir fry, not that
    different from your steak you did the other night.

    Wendy



  17. #17
    Malcom \Mal\ Reynolds Guest

    Default Re: Bell peppers

    In article <jub604$mvu$[email protected]>, "Julie Bove" <[email protected]>
    wrote:

    > I need some new ideas for raw bell peppers and perhaps cooked ones too. Red
    > bell peppers are one of the few vegetables that Angela really likes. When
    > the weather cools I plan to make a recipe I have somewhere for unstuffed
    > peppers. She loves the stuffed ones but neither she nor my husband will
    > actually eat the pepper when I make them this way. They both scoop out the
    > filling and give me their peppers. I think they are just lazy and don't
    > like eating foods that they have to cut up. But I could be wrong. I made
    > Spanish rice and they ate the peppers in it. So I figure they might eat the
    > unstuffed. It is basically just like how you would do a stuffed one but the
    > pepper is cut up and mixed in. You bake it in a casserole dish. So unless
    > I can do it in the microwave I'll wait for cooler weather.
    >
    > One thing I like (but haven't tried yet for Angela) is assorted peppers cut
    > into little scoop shapes and then served with slightly warmed refried beans.
    > This is good with cheese sauce too. Or hummus.
    >
    > Mostly I just cut them in strips and give them to her. Or put them in her
    > salad. I do also add them to red sauce for pasta and the like.
    >
    > Right now they are pretty expensive at $1.99 each. But I need some ideas
    > for when I can find a good price. I did find a good price at Winco last
    > week but I am starting to think they don't always sell the freshest produce.
    > They were not refrigerated and most were getting shriveled. I won't buy
    > them that way. I did find two that were in good shape but they were very
    > small.


    if you're going to use them that way, why not buy frozen? it will obviously be
    cheaper, last longer and taste the same to your daughter you and your husbands
    discerning palette. Not to mention you won't have to clean any utensils or
    create a waste problem with your sink

  18. #18
    Julie Bove Guest

    Default Re: Bell peppers


    "W. Baker" <[email protected]> wrote in message
    news:juf13b$3ua$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "W. Baker" <[email protected]> wrote in message
    > : news:jue8jl$82t$[email protected]..
    > : > Julie Bove <[email protected]> wrote:
    > : >
    > : > : "W. Baker" <[email protected]> wrote in message
    > : > : news:juco0c$glt$[email protected]..
    > : > : > Julie Bove <[email protected]> wrote:
    > : > : >
    > : > : > : "Janet Wilder" <[email protected]> wrote in message
    > : > : > : news:5009b7dc$0$1213$c3e8da3$[email protected] b.com...
    > : > : > : > On 7/20/2012 3:48 AM, Julie Bove wrote:
    > : > : > : >> I need some new ideas for raw bell peppers and perhaps cooked
    > : > ones
    > : > : > too.
    > : > : > : >
    > : > : > : >
    > : > : > : > Green peppers were on sale here as was chuck shoulder steak
    > and
    > : > Roma
    > : > : > : > tomatoes.
    > : > : > : >
    > : > : > : > I partially froze the steak and sliced it thin on an angle
    > then
    > : > : > marinated
    > : > : > : > it in some low-sodium soy sauce while I cut 2 peppers into
    > strips,
    > : > : > chunked
    > : > : > : > up about one quarter of a large onion and diced some garlic.
    > as
    > : > well
    > : > : > as
    > : > : > : > coarse dicing a couple of tomatoes.
    > : > : > : >
    > : > : > : > Slice a quarter-sized piece of ginger from a hand. Heat a
    > : > tablespoon
    > : > : > of
    > : > : > : > peanut oil in a wok and cook the ginger for about 2 minutes.
    > : > Remove
    > : > : > the
    > : > : > : > ginger and discard.
    > : > : > : >
    > : > : > : > Stir-fry the meat in the ginger-flavored oil. Take it out
    > when
    > : > the
    > : > : > pink
    > : > : > : > is just gone. Add onions, garlic and peppers and stir fry
    > until
    > : > : > starting
    > : > : > : > to get tender. Return the meat, any accumulated juices and add
    > the
    > : > : > tomato.
    > : > : > : > Stir fry until everything is hot.
    > : > : > : >
    > : > : > : > If you can handle it, you can add a little corn starch slurry
    > to
    > : > : > thicken
    > : > : > : > the sauce, but I don't.
    > : > : >
    > : > : > : I can't use peanut oil but I am making garlic steak for dinner.
    > : > Maybe I
    > : > : > : will throw some peppers in there too. Thanks!
    > : > : > You can use any neutral oil, not olive, but canola or corn, etc.
    > : > Peanut
    > : > : > is often preferred because of its neutral taste adn high smoking
    > : > point,
    > : > : > but you can easily substitute.
    > : >
    > : > : Why not olive? It is pretty much the only oil I used. I used it
    > : > tonight
    > : > : for the steaks. I didn't put the peppers in there. They turned out
    > to
    > : > be
    > : > : going mushy so I just cut a few good strips from them and served
    > them
    > : > raw.
    > : >
    > : > Olive oil has a low smoking point so it cannot get as hot todo the
    > stir
    > : > frying as well. i use olive oil for lots of things, but not things
    > that
    > : > need very hot oil. I do not deep fry, but one has the same problem
    > with
    > : > trying to use olive oil for that kind of cooking.
    >
    > : Oh! Stir fry. Thanks! But nobody here will eat that. We prefer raw.
    >
    > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    > different from your steak you did the other night.


    Okay.



  19. #19
    Janet Wilder Guest

    Default Re: Bell peppers

    On 7/21/2012 2:48 PM, W. Baker wrote:

    > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    > different from your steak you did the other night.
    >


    Wendy,

    I had every confidence that Julie would find something wrong with my
    suggested recipe. I posted it in the hope that it would be interesting
    to others. I'm pretty used to Julie's negativity by now.

    Have a good week, Wendy.


    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.



  20. #20
    Peppermint Patootie Guest

    Default Re: Bell peppers

    In article <500b761a$0$51148$c3e8da3$[email protected] om>,
    Janet Wilder <[email protected]> wrote:

    > On 7/21/2012 2:48 PM, W. Baker wrote:
    >
    > > But Janet's recipe says it is a stir fry. Not articularly Chinese, just
    > > some ginger and it is a cooked peppers in pieces recipe which,I believe,
    > > you asked for. It is a simple garlic, onions adn meat stir fry, not that
    > > different from your steak you did the other night.
    > >

    >
    > Wendy,
    >
    > I had every confidence that Julie would find something wrong with my
    > suggested recipe. I posted it in the hope that it would be interesting
    > to others. I'm pretty used to Julie's negativity by now.
    >
    > Have a good week, Wendy.


    Janet,

    One of my favorite things to cook with bell peppers is a sweet & sour
    stir fry.

    Ingredients
    -----------
    Chunked bell peppers
    Onions cut to match in size (separate the layers)
    Chicken (I prefer thigh meat) or pork cut into pieces similar to the
    peppers

    1 or 2 cloves garlic, smashed and minced.
    1 or 2 slices fresh ginger root, minced fine.

    Sauce ingredients
    -----------------

    2T vinegar (wine or white)
    2T (or equivalent) sweetener (artificial or sugar)
    Thickener (I use corn starch) of a quantity suitable to the kind of
    thickener
    2T cold water

    Method
    ------

    - Mix meat with garlic and ginger and set it aside.

    - Combine sauce ingredients and set aside.

    - Stir fry the veggies in peanut oil for 2 minutes. Remove.

    - Stir fry the meat in peanut oil for 2 minutes.

    - Return the veggies to the wok and stir fry briefly with the meat.

    - Pour the sauce over the whole and keep stir frying, turning
    ingredients rapidly, for a total of about 1 minute or until the sauce
    thickens.

    - Season to taste with salt.

    Enjoy!

    One could also add a can of sliced water chestnuts (drained) when adding
    back the veggies.

    Priscilla
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

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