Roasted Red Pepper Hummus With Pine Nuts

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 -2 roasted red pepper (from a jar if you must, but roasting them yourself is easy and oh so delicious!)
• 3 1/2 cups garbanzo beans
• 1/4 cup tahini
• 2 -3 tablespoons olive oil
• 2 tablespoons lemon juice
• 12 -15 garlic cloves (as much or as little as you'd like*)
• 1 1/2 teaspoons salt
• 2 teaspoons cumin
• 1 teaspoon dried coriander
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• crushed red pepper flakes
• 1 pinch cayenne
• 1/4-1/2 cup toasted pine nuts

Recipe

• 1 note: *i use anywhere from 12-15 cloves, but your mileage may vary. it’s also good to keep in mind that raw garlic takes a while to fully flavor a dish, so be careful of relying too much on that first taste. you just might end up adding more garlic when you don’t actually need it (ha, as if there was such a thing!). when i make my hummus and serve it on the same day, i usually back off on the fresh garlic and increase the garlic powder, which gives more of an immediate flavor.
• 2 if you’re roasting your own peppers, throw them in the broiler now. broil peppers until they’re burnt to a crisp. use tongs to place pepper in sealed plastic container and steam for 5-10 minutes (the longer you wait, the easier it will be to get that skin off). carefully peel away blackened skin, then remove stem and seeds while preserving as much of the liquid inside the pepper as you can.
• 3 toast pine nuts in a hot, dry saucepan. these two things (broiling peppers and toasting pine nuts) can both be done while you’re combining the rest of the ingredients, but be sure to keep an eye on the pine nuts, as they go from raw to perfectly toasted to burnt to a crisp in a matter of seconds.
• 4 combine garbanzo beans, tahini, lemon juice, garlic, salt, cumin, coriander, paprika, garlic powder, crushed red pepper, and cayenne in food processor and blend until smooth.
• 5 add roasted, peeled peppers** and as much of their liquid as you managed to save to food processor and blend into garbanzo bean mixture.
• 6 slowly drizzle olive oil into mixture until you get the consistency you’re looking for.
• 7 taste the hummus. at this point, it usually needs another squirt of lemon juice and a half pinch of salt to really solidify the flavor.
• 8 garnish with paprika and toasted pine nuts and serve with vegetables, crackers, baguette slices, or pita
• 9 (serving size is approximately 1/3 c).

Roasted Red Pepper Sauce With Cheese Tortellini

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 red peppers
• 1 clove garlic
• 1 cup dry
• 1 lb cheese tortellini
• 12 black olives, sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon salt
• 1 tablespoon sugar
• fresh ground black pepper, to taste
• 3/4 cup basil leaves, sliced into strips
• 1 cup thinly sliced hard goat cheese
• 1 cup parmesan cheese
• crusty bread

Recipe

• 1 slice the red peppers into quarters.
• 2 roast the red peppers in the oven under the grill, skin side up.
• 3 after the peppers have blackened, remove them from the oven and place them in a paper bag to cool.
• 4 the steam will cause the skin to lift off more easily.
• 5 after the peppers have cooled, remove the skin.
• 6 put the peppers and the clove of garlic in a food processor and"cream" them until the sauce is quite fluid.
• 7 put the pepper mixture and the cup of in a pan on high heat.
• 8 once this mixture starts to boil, reduce the heat to low and allow to simmer for about 30-50 minutes, until it has reduced to about half.
• 9 boil water for the tortellini and cook til al dente, drain.
• 10 add the olive oil, lemon juice, salt, sugar, and black pepper to the mixture.
• 11 (add more lemon juice if you want the sauce to be tangier).
• 12 bring the pepper mixture to a boil and add olives.
• 13 cook for 30 seconds or so.
• 14 stir in the basil.
• 15 add the sauce to the drained tortellini.
• 16 to serve, place tortellini on a plate, and sprinkle the goat's cheese strips over it.
• 17 sprinkle parmesan over it.
• 18 serve with crusty bread to mop up the juice, and savor!

Roasted Red Pepper Artichoke Dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 (8 1/2 ounce) cans artichoke hearts, drained and chopped
• 1 (12 ounce) jar roasted red peppers, drained and coarsely chopped
• 2 cups hellmann's mayonnaise
• 2 cups shredded parmesan cheese
• 8 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

Recipe

• 1 mix all ingredients well.
• 2 bake at 350 until lightly browned, about 25 minutes.
• 3 serve with crackers or pita chips.

Roasted Red Pepper Pasta

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 cups fusilli
• 1/2 package spinach, trimmed and coarsely chopped
• 1 (313 ml) jar roasted red peppers, drained
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 cups quartered cherry tomatoes
• salt & pepper

Recipe

• 1 cook pasta for 8 to 10 minutes until tender but firm.
• 2 add spinach; drain and return to pot.
• 3 puree red peppers in food processor and set aside.
• 4 in saucepan, heat oil over medium heat; cook garlic and oregano for 30 seconds.
• 5 add pepper puree; bring to a boil.
• 6 reduce heat and simmer for 2 minutes.
• 7 add tomatoes, salt& pepper.
• 8 heat through.
• 9 add to pasta mixture; toss to coat.

rabbit with mustard

Ingredients

• Servings: 4
• 1 (2 pound) rabbit, cleaned and cut into pieces
• salt and pepper to taste
• 3 tablespoons prepared mustard
• 3 tablespoons vegetable oil
• 1 cup
• 4 small onions
• 2 slices bacon, cut into 1/2 inch pieces
• 1 orange

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• season the rabbit with salt and pepper, and spread the mustard it. place into a dutch oven, and pour the oil and around it. then put in the small onions and sprinkle with the bacon pieces.
• bake covered, for 30 minutes in the preheated oven. remove lid and turn rabbit pieces over. squeeze some juice from the orange over. return to the oven, uncovered, for 30 minutes, or until rabbit is tender. serve with sliced orange and mashed potato. bon appetite!!!

Roasted Red Pepper Lasagna Roll-ups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup walnuts
• 1/4 cup fresh basil
• 1 roasted red pepper
• 1/2 cup cottage cheese
• 1 teaspoon blue cheese
• 1 garlic clove
• 8 ounces shredded mozzarella cheese
• 8 lasagna noodles, boiled in salt water
• 2 tablespoons butter
• 2 teaspoons flour
• 1/3 cup smoked aged gouda cheese, shredded
• 1/2 cup cream
• 1/4 cup milk
• 1/2 teaspoon pepper

Recipe

• 1 boil 8 lasagna noodles in salt water.
• 2 in a blender or food processor puree walnuts, basil, pepper, cottage cheese, bleu cheese and garlic.
• 3 mix with the shredded cheese.
• 4 fill a mixing bowl with cold water and add each noodle to cool enough to handle.
• 5 smear each noodle with 1/8 of the filling and roll up.
• 6 repeat until all the noodles are done.
• 7 in a small sauce pan melt butter, add flour and cook for 1 minute until bubbly, stirring continually.
• 8 add cream and milk, mixture will boil and thicken, remove from heat and add pepper, stir in gouda.
• 9 pour over roll-ups.
• 10 cover in foil and bake at 350° for 25 minutes. until warmed through.

Roasted Red Pepper Soup (weight Watcher Core Friendly!)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 3 teaspoons olive oil
• 1 cup finely chopped red onion
• 11 ounces roasted red peppers, roughly chopped
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried basil
• 2 cups skim milk
• 2 tablespoons tomato paste
• 1 teaspoon asian chili-garlic sauce (or hot sauce to taste)

Recipe

• 1 heat the olive oil in a skillet or saucepan on medium high heat.
• 2 add the onions and cook about 8 minutes or until completely soft and cooked through.
• 3 add the red pepper and cook until warm then add the balsamic vinegar and let simmer for 1 minute.
• 4 remove the pan from the cooktop and allow it to cool for 5 minutes.
• 5 while the onions and peppers are cooling, mix the milk, tomato paste and chili sauce in a separate bowl and whisk until well combined. set aside.
• 6 pour the red pepper onion mixture into a blender or food processor and blend until completely smooth.
• 7 pour the red pepper mixture back into the pan and heat until warm.
• 8 slowly pour the milk mixture into the pan and whisk until completely blended.
• 9 bring to a simmer and cook for 2 minutes. remove from heat, cool slightly and serve!