Showing posts with label pepper. Show all posts
Showing posts with label pepper. Show all posts
Friday, March 13, 2015
Italian Sausage Soup with Green Pepper Chickpeas and Pesto Gluten Free
This easy Italian Sausage Soup with Chickpeas, Green Pepper, and Pesto cooks on top of the stove in less than an hour.
Click to continue reading
Read more »
This new phase one recipe for Italian Sausage Soup with Green Pepper, Chickpeas, and Pesto is something I came up with a few weeks ago when I found turkey Italian sausage on sale at the store and I wanted a hearty comforting soup that I could make and eat for dinner that same night. I've made a few soup variations with similar flavors, but what made this soup especially enjoyable for me was an idea that popped into my head to mash some of the chickpeas so they kind of dissolved into the soup. (I like chickpeas, but I don't always like biting into a whole chickpea in a bowl of soup or a salad.) I shared some of this with Jake when he came to cook with me, and we both thought it was a keeper!
If you saw the Phase One Recipes Round-Up from yesterday, you know I made the commitment to post Daily Phase One Recipes during January again this year. I hope this is useful for anyone (like me!) who's getting back on track in the new year. And since this is my third year of Daily Phase One Recipes for January, I'm going to share Phase One Flashbacks every day (after the recipe) to spotlight the Phase One Recipe I posted on that day in 2012 and 2013. So healthy January, here we come! (If you're not a South Beach Dieter, Phase One recipes are often Low-Carb or Paleo, and they're always delicious, even if you're not trying to lose weight.)
If you saw the Phase One Recipes Round-Up from yesterday, you know I made the commitment to post Daily Phase One Recipes during January again this year. I hope this is useful for anyone (like me!) who's getting back on track in the new year. And since this is my third year of Daily Phase One Recipes for January, I'm going to share Phase One Flashbacks every day (after the recipe) to spotlight the Phase One Recipe I posted on that day in 2012 and 2013. So healthy January, here we come! (If you're not a South Beach Dieter, Phase One recipes are often Low-Carb or Paleo, and they're always delicious, even if you're not trying to lose weight.)
Click to continue reading
Thursday, March 12, 2015
Baby Arugula Salad with Turkey Italian Sausage and Red Pepper Strips Low Carb Gluten Free
Baby Arugula Salad with Italian Sausage and Red Pepper Strips reminds me of one of my favorite pasta dishes.
Click to continue reading
Read more »
I'm trying to get better about using up little bits of things that are in the fridge, and a few weeks ago I found myself with just two links of spicy turkey Italian Sausage and no idea how to use it. I sat down in my office chair and paged through a few cookbooks and quickly spotted a recipe for Spinach Salad with Italian Sausage in Bon Appetit Fast Easy Fresh. I didn't have spinach, but I had one of those little tubs of baby arugula, and since I love Spaghetti with Italian Sausage and Arugula, I thought maybe a salad with baby arugula and Italian sausage might be a winner as well. If you're a fan of arugula, I promise this Baby Arugula Salad with Turkey Italian Sausage and Red Pepper Strips is really wonderful; I thought all the flavors here were perfect together.
Click to continue reading
Recipe for Split Pea Soup with Ham Bay Leaves Epazote and Red Bell Pepper or Carrots
 |
| Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper is delightfully Phase One. |
(Today's pick for the month of Daily Phase One Recipes (as well as Phase One Fridays) is this favorite Split Pea Soup with Ham, Bay Leaves, Epazote, and Red Bell Pepper that's one of the soups I've been thinking about trying in the new electric pressure cooker I got for Christmas. You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
I've been a long-time fan of split pea soup, but I always made it with carrots until I tried this experiment of replacing the carrots with sweet red bell peppers, for a split pea soup that's not only delicious and colorful but also a Phase One recipe for the South Beach Diet. Score! I used a fairly generous amount of ham and red bell peppers in proportion to the split peas, so you can have this for Phase One, even though split peas and lentils are a limited food. Of course if you're just craving split pea soup and don't care about Phase One, go ahead and make it with carrots if you prefer.
Click to continue reading
Sunday, March 8, 2015
Artichokes With Creamy Garlic Lemon Pepper Dill Sauce Low Calorie High Fiber Vegan and Gluten Free
 |
| Dip steamed artichokes in this delicious, creamy dill sauce. Serve as an appetizer or in place of the salad course. Follow Foods For Long Life on FACEBOOK . |
Artichokes
I treasure the artichoke. Had I not grown up eating them, I probably would have no idea what to do with this thorny vegetable. But thankfully, artichokes have been a part of my life since I had enough teeth in my mouth to bite the delicious meat off of each succulent leaf.
They are not only delicious but they are a very healthy food. One medium artichoke is only 64 calories yet has a whopping 10 grams of fiber! Artichokes have been shown to reduce cholesterol and stimulate the production of bile which helps in the digestion of fats. This wonderful vegetable also contains the flavonoid silymarin which protects the liver (and is also great for hangovers). Artichoke leaves also contain the phynutrients rutin, quercetin and gallic acid which all have powerful antioxidant properties.
Dill Weed
Fresh dill pairs perfectly with garlic, lemon and black pepper in this flavorful dip. By using a silken or soft tofu as a base, this creamy dill sauce is dairy and gluten free.
 |
| Fresh dill weed |
* * * *
Artichokes with Garlic Lemon-Pepper Dill Sauce
Vegan, Gluten Free
[makes 4 servings]
4 medium artichokes
14 oz package silken or soft organic tofu
2 teaspoons chopped garlic, (2 small cloves)
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped, fresh, dill weed
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Prepare the artichokes. Pull off any small leaves near the base of the artichoke.
With a sharp knife, cut off the tops (about an inch or so).
With a pair of scissors, cut off the thorny tips of the leaves.
 |
| Trim thorny tips of leaves. |
If the artichokes are really big, (they seem to be growing them larger and larger lately) you can cut them in half, vertically. Most artichokes can be left whole.
Trim the bottom of the stem or remove it, peel it, and cook it with the artichokes.
Clean the artichokes by rinsing them under cold water.
Place artichokes in a large pot with about 2 to 3 inches of water and a steamer basket. Bring to a boil, cover and cook until the outer leaves are tender and easy to remove. Add more hot water to the pot as needed as the cooking time could be as long as 45 minutes to an hour. Start testing outer leaves after 30 minutes.
While the artichokes are cooking, prepare the dipping sauce.
Place the remaining ingredients in a blender and process until smooth.
 |
| This also makes a great salad dressing if you add a touch of extra virgin olive oil or cold pressed hempseed oil or, for a low fat dressing, use as is. |
Divide the sauce into 4 ramekins. Place each ramekin on a plate with one cooked artichoke and serve.
For another presentation idea, remove all the cooked leaves and place them in a circle. Clean the artichoke bottom and place in the bottom of the ramekin. Place the ramekin in the center of the plate.
Place the sauce over the artichoke bottom in the ramekin. When you are finished dipping the leaves, eat the bottom (which I consider the BEST part of the artichoke).
 |
| A presentation idea |
Per serving: 128 calories, 4 g total fat, 0.5 g saturated fat, 288 mg omega-3 and 1,930 mg omega-6 fatty acids, 0 mg cholesterol, 10 g protein, 17 g carbohydrates, 11 g fiber and 371 mg sodium.
Friday, March 6, 2015
Vaughns Red Pepper Sauce With Vegan Sausages Serve On A Bun For A Great 4th Of July Entrée Also Great On Pasta!
 |
| This slow cooked red bell pepper sauce is great with sausages or served on top of a plate of rigatoni pasta. Follow Foods For Long Life on FACEBOOK ! |
More Recipes from the Visit
Ive been featuring my familys recipes from their recent visit. The other day I shared my daughter-in-law Karinas Garlic Vinaigrette Salad Dressing. Today Im going to share my son Vaughns red bell pepper sauce.
During our recent annual family gathering, we had a mix of vegetarians, pescatarians and meat eaters so the menu is often eclectic. The appetizers and salads were all vegan as was the German Chocolate cake for dessert. For the main course, I made a 20 pound lasagna with lots of grilled veggies (like eggplant, zucchini, portobello mushrooms, etc.) and my son made two pots of red bell pepper sauce: one for the vegan Field Roast Apple Sage sausages and one for the Willie Bird turkey sausages. Unlike me who likes all meals to be completed in 1 hour or less, Vaughn loves to make rich, slow cooked sauces, Julia Child style, which can take hours. But the results are worth the time and effort! This one certainly was.
Dont be fooled by the short list of ingredients and absence of any herbs. The slow cooking, wine and just salt and pepper give this dish a rich and complex flavor.
 |
| I didnt get a picture of Vaughn making the featured recipe but he is no stranger to the kitchen. Here he is making his famous enchiladas! |
 |
| Field Roast makes my favorite vegan "grain" sausage. |
 |
| For your 4th of July party, serve smoked apple sage Field Roast sausages on a whole wheat bun topped with this red bell pepper sauce! |
Red Bell Pepper Sauce with Vegan Apple Sage Sausages
[serves 6]
1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance vegan buttery spread
2 large onions (or 3 medium), thinly sliced
4 large red bell peppers (or 6 medium), thinly sliced
One 14.5 oz can diced tomatoes
1/3 cup red wine
1/2 to 1 teaspoon salt, or to taste
1/4 to 1/2 teaspoon ground black pepper, or to taste
6 Field Roast apple sage vegan sausages
Add olive oil and Earth Balance to a large saucepan or Dutch oven and heat on a low temperature until buttery spread is melted. (Dont be tempted to use just oil or margarine alone - the combination gives the sauce a wonderful French, buttery consistency).
Add onions and sauté for 15 minutes, stirring frequently.
Add red bell peppers and sauté another 15 minutes, stirring frequently.
Stir in salt and pepper.
Add diced tomatoes and wine. Bring to a low boil, stir and lower heat to a low simmer.
Cover and cook for 1 1/2 to 4 hours, stirring every half hour and adding water if it gets too dry. (I cooked it for 2 hours and it was wonderful).
Add vegan sausages in the last 15 minutes. (DO NOT do this for turkey sausages which would need to first be seared and then cooked in the sauce for the last hour).
If, at the end of cooking, the sauce is too watery, remove the cover and cook until it reaches the right consistency.
Serve the sauce and sausages on a bun or over pasta.
Per serving (one sausage and 1/6 pepper sauce): 353.8 calories, 23.2 g fat, 2.0 g saturated fat, 0 mg cholesterol, 28.5 g protein, 25.8 g carbohydrates and 6.5 g dietary fiber.
Per serving (sauce only): 113.8 calories, 4.2 g fat, 1.0 g saturated fat, 0 mg cholesterol, 2.5 g protein, 14.8 g carbohydrates and 3.5 g dietary fiber.
Thursday, March 5, 2015
Bell Pepper Candy
It actually takes more calories to consume these candies than they add to your caloric intake, making them a zero calorie food.
Yields: 6 | Serving Size: 5 strips | Calories: 12 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 0 | Points Plus: 0 | Cholesterol: 0 | Carbohydrates: 3 g | Sodium: 4 mg | Dietary Fiber: 0 g | Sugars: 2 g | Protein: 0 g |
Ingredients
2 red bell peppers, remove seeds, core and membrane
1 tablespoon pure maple syrup (less to taste)
Directions
Rinse peppers and pat dry with a paper towel.
Slice bell peppers into 1/2" strips, add to a mixing bowl, drizzle with maple syrup and toss to coat all sides. Cover bowl and refrigerate for 1 to 2 hours.
Place pepper strips on dehydrator shelves without touching. Turn dehydrator to 125 F, and dehydrate approximately 24 hours or until bell peppers are crispy and brittle. Some strips may get crispy earlier than others, remove as they crisp.
Allow to cool completely and place in an ziplock bag until ready to munch.
Oven Directions: Preheat oven to 150 degrees F. Slice the peppers into 1/2" pieces, drizzle with maple syrup and toss to coat. Place a wire rack on top of a cookie sheet, cover wire rack with parchment paper. Place peppers on parchment covered rack, making sure they dont touch. Place the cookie sheet on the middle oven rack, leave the oven door ajar, about 4 inches. Allow peppers to dehydrate until crispy enough to snap in half, approximately 8 hours to 10 hours (depending on individual ovens.
The dehydrator used for this recipe and all of our crunchy dried treats, NESCO American Snackmaster Encore Dehydrator
Source: http://skinnyms.com/bell-pepper-candy/
Subscribe to:
Posts (Atom)