PEPPER-ROAST(V) USENET Cookbook PEPPER-ROAST(V)
ROASTED RED PEPPERS
PEPPER-ROAST - A low-calorie but flavorful red pepper salad
Safeway got in their first carload of really cheap red
peppers yesterday, and I made roasted pepper salad.
Serve this at room temperature as a side dish for anything
Nicoise or Spanish or Greek or Egyptian. Or make a meal of
them by adding a bowl of yoghurt, a bowl of chopped onion,
some black olives, radishes, and pistachios, and lots of
warm pita bread. Or use it with sautéed garlic and pitted
black olives and a little reduced white wine as a spaghetti
INGREDIENTS (Serves 4)
1 lb fresh red peppers (sweet red capsicum peppers)
1/4 cup lemon juice
(1) Preheat broiler as hot as you can get it. Turn
red peppers under the broiler until their skins
come up in black bubbles. Cool the peppers until
you can handle them comfortably.
(2) Remove the skins, stems, cores, and seeds. (This
is messy work. I have tried removing the innards
first, before putting the peppers under the
broiler, and the result is not so good as this
(3) Cut the peppers into finger shapes. Flavor them
with fresh lemon juice and salt.
(4) Let them sit for several hours, draining off the
liquid that forms.
Now. Here is the real point about this recipe: These
roasted peppers are insanely delicious, smooth and unctuous
and aromatic, and yet they contain absolutely no calories.
A full-sized red pepper is only 15 calories.
Of course I could lose weight if I never ate more than three
tablespoons of anything. Any fool could do that. But I
don't want to confine myself to three tablespoons. Perhaps
my tastebuds work more slowly that other people's. I don't
seem to get the hang of what I'm eating till the second
serving, or sometimes the third.
At the same time, I want things that are really voluptuous
and good to eat, full of interesting, complicated flavors
that will satisfy me and make me feel happy and rewarded.
Again, any fool could lose weight by eating celery stalks
and carrots. Unfortunately, any number of carrot sticks
over six makes me grumpish, and raw celery turns me posi-
tively surly in short order unless accompanied by delicious,
fattening sour cream and cream cheese.
Difficulty: easy. Time: 15 minutes preparation, several
hours aging. Precision: no need to measure.
Mary-Claire van Leunen
DEC Systems Research Center, Palo Alto, California, USA
firstname.lastname@example.org -or- decwrl!decsrc!mcvl
From: marianne@tekecs (Marianne Evans)
Subject: RECIPE: Steamed persimmon pudding
Date: 19 Dec 86 02:59:08 GMT
Organization: Tektronix, Inc., Wilsonville, Oregon, USA
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.