Peppers – Page 2 – Rants Raves and Recipes

January 18, 2015January 18, 2015

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base. Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce. “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you. To top with cheese or not to? Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften. Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

Steak and Pizza it doesn’t get any better than that. 5 paws

Steak Pizzaiola

2015-01-15 20:24:32

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Ingredients

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.
1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese

Instructions

In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.

Notes

Serve as a stand alone dish, or with pasta or even a baked potato. The sauce goes great with pasta without the steak too!

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Steak Pizzaiola

Ingredients
1 6-8 oz Top Sirloin steak per person
4-6 cloves of garlic minced
1 medium onion diced
2 bell peppers thinly sliced
8-10 button mushrooms thinly sliced
1 tsp salt & pepper (approximate)
15 oz can crushed tomatoes
1 cup water
2 tsp dried oregano
1-2 tsp pepper flakes (optional)
5 -6 Tbs tomato paste
1-2 Tbs Olive oil
½-1 cup grated mozzerella cheese
Instructions
In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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December 10, 2014December 15, 2014

Rigatoni with Roasted Red Pepper Sauce

Roasted Red Peppers don’t last too long around here as I love to use them in all sorts of recipes. For this one I decided to make a sauce for pasta. A sauce like this needs a hearty pasta like rigatoni.

Ingredients for Rigatoni with Roasted Red Pepper Sauce

5-6 Roasted red peppers, skinned and seeded
4 cloves of garlic minced
1 medium onion diced
salt and pepper
1 tsp hot pepper flakes
1 Tbs butter
1Tbs Olive oil
1-3 cups chicken stock
1 pound pasta (your choice of shape)

Directions for Rigatoni with Roasted Red Pepper Sauce

Roasting Peppers

To roast peppers I like to use my grill set on high. I place the peppers on the grill and close the cover, turning the peppers as the sides closet to the fire blacken. Once the peppers are completely blackened remove them to a double lined paper bag, close the bag and allow to steam and come to handling temperature. Once they are cool enough carefully remove the skins and seeds.*

If you don’t have a grill place them on a sheet pan and place under your broiler turning as they blacken. Again once blackened place in a paper bag.

Or you can place on a sheet pan and roast in oven on high, turning again as they blacken and then allow to steam in the paper bag.

By placing the peppers in the paper bag allows them to steam and loosen the skins making it easier to remove the skins. But whatever you do DO NOT RINSE THEM UNDER RUNNING WATER! You’ll rinse off most of the taste.

Red Pepper Sauce

Take the butter and Olive oil and bring up to medium high heat. Add the onion , garlic and sauté until onions are softened. Once softened remove from the heat and allow to cool slightly. You can at this point use any number of techniques. A one pot method with an immersion blender or in a food processor will work just fine.

Add the sautéd onion and garlic, the roasted peppers and about one cup of stock together. Blend and if it looks too thick add more stock until you have a sauce with a consistency that you want. Put into a sauce pot add the pepper flakes and bring up to heat.

In a pot with well salted water cook the pasta. Once cooked, drain well and put back in the pot over medium heat. Add ½ cup of the sauce and stir to combine allowing the pasta to soak up the sauce.

Serve with additional sauce over the pasta and Parmesan on the side and a sprinkling of parsley for garnish.

If you want you can add a little extra flavor to your sauce. Try a little chiffonade of fresh basil or some dried oregano .

*If you don’t have large paper bags available find any large tupperware with tight fitting lid, and place a layer of paper towels on the bottom and seal tight and allow the peppers to come to handling temperature, but whatever you do don’t use plastic bags as they will melt on to the peppers and render them useless.

Here are a few items to help make this recipe:
Certified International Garden of Olives 5-Piece Pasta Sets
Sur La Table Stovetop Pepper/Tortilla Roaster
Rubbermaid 7J76 Easy Find Lid Rectangle 24-Cup Food Storage Container

I think that I have oft waxed eloquently on vegetables, Nuff said?

Rigatoni with Roasted Red Pepper Sauce

2014-12-09 17:52:28

Serves 4

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

5-6 Roasted red peppers, skinned and seeded
4 cloves of garlic minced
1 medium onion diced
salt and pepper
1 tsp hot pepper flakes
1 Tbs butter
1Tbs Olive oil
1-3 cups chicken stock
1 pound pasta (your choice of shape)

Instructions

Directions for Rigatoni with Roasted Red Pepper Sauce
Roasting Peppers
To roast peppers I like to use my grill set on high. I place the peppers on the grill and close the cover, turning the peppers as the sides closet to the fire blacken. Once the peppers are completely blackened remove them to a double lined paper bag, close the bag and allow to steam and come to handling temperature. Carefully remove the skins and seeds.
If you don't have a grill place them on a sheet pan and place under your broiler turning as they blacken. Again once blackened place in a paper bag.
Or you can place on a sheet pan and roast in oven on high, turning again as they blacken and then allow to steam in the paper bag.
By placing the peppers in the paper bag allows them to steam and loosen the skins making it easier to remove the skins.
Red Pepper Sauce
Take the butter and Olive oil and bring up to medium high heat. Add the onion , garlic and saute until onions are softened. You can at this point use any number techiniques. A one pot method with an immersion blender or in a food processor will work just fine.
Add the sauted onion and garlic, the pepper flakes, the roasted peppers and about one cup of stock together. Blend and if it looks too thick add more stock until you have a sauce with a consistancy that you want. Put into a sauce pot and bring up to heat.
In a pot with well salted water cook the pasta. Once cooked drain well and put back in pot over medium heat. Add ½ cup of the sauce and stir to combine allowing the pasta to soak up the sauce.
Serve with additional sauce over the pasta and Parmesan on the side and a sprinkling of parlsey for garnish.

Notes

For extra flavor add a little basil or oregano to the sauce

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

August 28, 2013June 14, 2017

Sausage Peppers and Onions

Sausage Peppers & Onions — Sausage Peppers and Onions

Sausage Peppers and Onions

Such simple ingredients to make such a great meal. Cooked properly it could become one of your favorite meals. It’s easy to prepare and makes a great anytime dinner. Leftovers, if there are any , go great with a baguette for a sandwich. The sausage can be sweet, hot or a combination of both, your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.

Ingredients for Sausage Peppers and Onions

approximately 6 Italian sausage
6 medium bell peppers, cored and sliced not too thin
2 large white or Spanish onions sliced
4 cloves of garlic finely diced
4-5 Tbs good Olive oil
salt and pepper to taste

Directions for Sausage Peppers and Onions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 – 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.

Here are a few items to help make this recipe:

Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
Certified International Garden of Olives 5-Piece Pasta Sets
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Sausage Peppers and Onions

2013-08-28 23:59:30

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Ingredients

approximately 6 Italian sausage
6 medium bell peppers, cored and sliced not too thin
2 large white or Spanish onions sliced
4 cloves of garlic finely diced
4-5 Tbs good Olive oil
salt and pepper to taste

Instructions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until it is browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 - 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan, taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.

Notes

The sausage can be sweet, hot or a combination of both your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/