MEXICAN-STYLE PESTO
Provided by Rachael Ray : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
- To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.;
- To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
THREE PEPPER PESTO
This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Provided by mushythedestroyer
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g
PRONTO VEGETARIAN PEPPERS
In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. -Renee Hollobaugh, Altoona, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise; remove seeds. Place peppers in an ungreased shallow microwave-safe dish. Cover and microwave on high until tender, 3-4 minutes., Combine the tomatoes, rice and water in a small microwave-safe bowl. Cover and microwave on high until rice is tender, 5-6 minutes. Stir in the beans, corn, onions and pepper flakes; spoon into peppers., Sprinkle with cheeses. Microwave, uncovered, until heated through, 3-4 minutes.
Nutrition Facts : Calories 341 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 556mg sodium, Carbohydrate 56g carbohydrate (16g sugars, Fiber 11g fiber), Protein 19g protein.
CHILES RELLENOS (STUFFED PEPPERS)
This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
Provided by ADRIANSALAS
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 10
Steps:
- Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
- While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
- Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
- Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
- Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.
Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g
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