O N E M E N U TH R EE W A Y S RECIPES f o
o
d
GO-TO RECIPE
G R E E N B E A N S W IT H P E P P E R S
SWEET PEPPER SAUCE
START TO FINISH:
50
MIN. OVEN:
425
°F
4
yellow sweet peppers
i
medium onion, chopped
3
cloves garlic, minced
1
Tbsp. olive oil
i
Tbsp. white wine vinegar
i
tsp. sugar
i
tsp. snipped fresh thyme leaves
i
tsp. snipped fresh oregano leaves
1. Preheat oven to
4 2 5
°F. Line a baking
sheet with foil. Halve sweet peppers
lengthwise. Remove stems, seeds, and
veins. Place pepper halves, cut sides down,
on prepared baking sheet. Roast
2 0
to
2 5
minutes or until lightly charred.
2. Bring foil up around peppers to enclose.
Let stand about
15
minutes or until cool.
Loosen edges of the skins with a small
sharp knife; gently pull off skins in strips
and discard. Place peppers in food
processor or blender. Cover; process or
blend until smooth.
3. In large skillet cook onion and garlic in
hot olive oil over medium heat
4
minutes
or until tender. Stir in pureed peppers,
white wine vinegar, sugar, thyme, oregano,
V2
tsp.
salt,
and Vi tsp.
black pepper.
Bring to
boiling. Reduce heat Simmer, uncovered,
6 minutes or until thickened. Cool and
refrigerate, covered, up to
2
days. Reheat
over medium-low, stirring often.
MAKES 2 CUPS SAUCE.
PREP:
20
MIN. COOK:
12
MIN.
2
lb. thin green beans
4
to 8 cloves garlic, thinly sliced
Vi
tsp. crushed red pepper
2
Tbsp. olive oil
1
small red sweet pepper, cut in thin strips
1
tsp. finely shredded lime peel
2
Tbsp. lime juice
1. In large Dutch oven bring salted water to
boiling. Add beans. Return to boiling.
Reduce heat; simmer, covered, 6 minutes.
Drain and rinse under cold water to stop
cooking drain again. (Beans maybe
covered and refrigerated up to
2 4
hours.)
2. In
12
-inch skillet (with ventilation fan
on)* cook
V2
of the garlic and V2 of the
crushed red pepper in
1
Tbsp. hot olive oil
over medium-high heat for
15
seconds. Add
half the green beans and cook, stirring
frequently, for
2
to
3
minutes or until heated
through. Season with
salt.
Remove from
skillet; repeat. Place all beans in serving
dish. Add pepper strips to hot skillet and
cook
2
to
3
minutes. Toss beans with lime
peel and juice. Top with pepper strips.
*When heated, the crushed red pepper
flakes release vapors that may burn the
nose. For that reason, turn on the
ventilation fan. MAKES
12
SERVINGS.
> MOTHER’S DAY: WITH SLICED
PINEAPPLE Prepare recipe as directed in
go-to recipe. After removing green beans
and pepper strips, add
Y i
of a peeled, cored
pineapple,
cut in 6 or
7
slices, to hot skillet.
Cook
4
minutes, turning once. Add to
beans and peppers. MAKES
12
SERVINGS.
> GRADUATION: PASTA SALAD
Prepare as directed in go-to recipe except
cut green beans in 2-inch lengths and chop
sweet pepper, and do not toss with lime peel
and juice. Cook
1
lb.
dried lingaine
pasta
according to package directions. Drain and
rinse under cold water. In a bowl combine
lime peel and juice with V
2
cup
bottled
Ita lia n salad dressing.
Add pasta; toss to
BETTER HOMES AND GARDENS
MAY 2010 1 9 9
