"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > I only have "these" ingredients...help me be creative
Reply
 
Thread Tools Display Modes
 
Old 08-07-2007, 11:16 AM   #1
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Help me get rid of roasted red peppers

I have a really large jar of roasted red peppers that I need to get rid of soon. I actually bought this from the online Turkish grocery because they are so inexpensive there, but unfortunately, when I got them, they were already close to expiry.

Any ideas for any dishes would be greatly appreciated. I am using them today in a potato hash dish, and once these are opened, I'm going to need to use them up quickly.

We like just about anything... we're not picky.

__________________

__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 08-07-2007, 11:21 AM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,912
I put them on salads most of the time. I also like to chop them up and put them on focaccia, along with chopped marinated artichoke hearts - get a refrigerated pizza dough (or make your own), rub with olive oil and sprinkle with grated Parmesan, bake for about 10 minutes. Add peppers and artichokes, bake another 6-8 minutes.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-07-2007, 11:23 AM   #3
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I make a roasted red pepper jus for lamb.

Dice red peppers, onions and a cloves of garlic to taste. Sautee with evoo for a coupla minutes. Puree in a blender and drain through a seive. Add S&P to taste.
__________________
Jeekinz is offline   Reply With Quote
Old 08-07-2007, 11:27 AM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,912
Also, I'd do a search on the Food Network site, you'll get lots of hits. Here's a recipe for a roasted red pepper sauce that can be frozen: Roasted Red Pepper Sauce Recipe: Recipes: Food Network
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-07-2007, 11:47 AM   #5
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
You could add some to a tomato sauce. Or make chicken breasts with roasted red peppers, mozzarella cheese and basil. Top with a couple calamotta olives, evoo S&P.
__________________
Jeekinz is offline   Reply With Quote
Old 08-07-2007, 12:11 PM   #6
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Pizza toppings
Omellette fillings
a sauteed chicken with diced chicken, pepperoni, roasted red bells, olives, onions, mushrooms, tomato sauce, and some penne pasta
Topping for focaccia
Make a sandwich with a grilled chicken breast, some sauteed onions, roasted red bells, pesto mayo, on a hoagie or ciabatta.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-07-2007, 01:06 PM   #7
Cook
 
Join Date: Jul 2007
Posts: 51
Roasted red pepper hummus is usually pretty good...
__________________
Smylietron is offline   Reply With Quote
Old 08-07-2007, 01:18 PM   #8
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Some really great recipes. Thanks! One question... what is evoo?
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 08-07-2007, 01:35 PM   #9
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,162
Quote:
Originally Posted by velochic
Some really great recipes. Thanks! One question... what is evoo?
You have been away, velochic. EVOO is extra-virgin olive oil.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-07-2007, 02:13 PM   #10
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
Quote:
Originally Posted by Katie E
You have been away, velochic. EVOO is extra-virgin olive oil.
Oh, okay, thanks. "ee-voo" sounded quite exotic! I tried to search on it here and couldn't figure it out. They have that in Germany, too.

I lost touch with a lot when I moved to Germany.
__________________

__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.