Herbed Crepes With Ricotta Green Peppers And Tomato Sauce Food

STUFFED PEPPERS WITH RICOTTA CHEESE AND MUSHROOMS

Steps:

• Preheat oven to 180c/160c fan/ 356f/gas 4.
• Place the peppers on a baking tray and roast for approximately 20-25 minutes until beginning to char.
• Place the peppers in a bowl and cover it with cling film, then leave the peppers to cool. Once cool peel off the skin, discard the seeds and cut the pepper in half lengthwise.
• While the peppers are cooling saute the mushrooms in olive oil until soft, seasoning with salt and pepper as they are cooking. Set aside to cool.
• Mix the ricotta with the cooled mushrooms, mustard, onion powder, 2 tbsp of the grated parmesan, salt and pepper and the herbs if you are adding them.
• Fill each pepper with the creamy filling. Secure with a tooth pick.
• Place the peppers on a baking tray and sprinkle with the parmesan cheese, then grill for approximately five minutes until the cheese has melted.
• Serve and enjoy!

HERBED CREPES WITH RICOTTA, GREEN PEPPERS AND TOMATO SAUCE

Steps:

• Making the Crêpe Filling: Add the oil to a pan, over a medium heat, and when it is hot, reduce the heat to medium-low and cook the bell pepper, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
• Making the Crêpe Batter: In a blender or food processor, blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. This makes enough batter for about 12 crêpes.
• Making the Herbed Crêpes: Heat a crepe pan or non-stick skillet measuring 6" to 7" across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make the rest of the crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked with a sheet of greaseproof paper between each crêpe, wrapped in plastic wrap, and chilled.
• Assembling the Crêpes: Spread about 2 tablespoons of the filling on each crêpe and roll up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F oven for 20 minutes and serve them with the sauce.
• Making the Tomato Sauce: Roughly chop the canned tomatoes in the can with the edge of a spoon, then add them with the juice to a pan, stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.
• Notes: If you want this to be a vegetarian dish, use vegetable broth. For variation, or if you prefer, use spinach in place of the green pepper. If you like your food spicy, add half a fresh jalapeno pepper to the tomato sauce.

CREPES WITH RICOTTA AND TOMATO SAUCE

Steps:

• In a skillet cook the bell pepper in the oil over moderately low heat, stirring, till it is softened, add in the garlic, and cook the mix, stirring for 1 minute. In a bowl stir together the bell pepper mix, ricotta and 2 Tbsp. of the Parmesan with salt and pepper to taste. Let the filling cold. Spread about 2 Tbsp. of the filling on each crepe and roll them up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large sufficient to hold them in one layer, brush them lightly with butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400 degree oven for 20 min and serve them with the sauce. Yield: 4 to 6 servings

HERBED CREPES WITH RICOTTA, GREEN BELL PEPPER, AND SPRING T

Steps:

• In a skillet cook the bell pepper in the oil over moderately low heat, stirring, till it is softened, add in the garlic, and cook the mix, stirring, for 1 minute. In a bowl stir together the bell pepper mix, the ricotta, and 1/3 c. of the Parmesan with salt and pepper to taste and let the filling cold. Make 12 crepes (procedure follows) with the herbed crepe batter. Spread about 2 Tbsp. of the filling on each crepe up jelly-roll fashion. Arrange the crepes, seam sides down, in a buttered shallow baking dish just large sufficient to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crepes in the middle of a preheated 400F. oven for 20 min and serve them with the sauce. To make crepe batter:In a blender or possibly food processor blend the flour, the broth, the Large eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes sufficient batter for about 16 crepes. To make Crepes Heat a crepe pan or possibly non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat till it is warm. Brush the pan lightly with the butter, heat it till it is warm but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-c. measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crepe with a spatula, and cook the crepe for 1 minute, or possibly till the top appears almost dry. Turn the crepe, cook the other side lightly, and transfer the crepe to a plate. Make crepe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crepes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled. To make the tomato sauce:Force the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mix to a boil, and simmer it, stirring, for 20 min. Add in the fresh tomatoes and cook the mix for 5 min. Serve the sauce hot. Makes about 1 1/4 c.. Makes 12 filled crepes, serving 4 to 6.

HERBED CREPES WITH RICOTTA, GREEN BELL PEPPER, AND SPRING TOMATO SAUCE

Steps:

• In a skillet cook the bell pepper in the oil over moderately low heat, stirring, until it is softened, add the garlic, and cook the mixture, stirring, for 1 minute. In a bowl stir together the bell pepper mixture, the ricotta, and 1/3 cup of the Parmesan with salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the herbed crêpe batter. Spread about 2 tablespoons of the filling on each crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer, brush them lightly with the butter, and sprinkle them with the remaining Parmesan. Bake the crêpes in the middle of a preheated 400°F. oven for 20 minutes and serve them with the sauce.
• To make crêpe batter:
• In a blender or food processor blend the flour, the broth, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the herbs, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 16 crêpes.
• To make Crêpes
• Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.
• To make the tomato sauce: Force the canned tomatoes with the juice through a food mill into a saucepan. Stir in the salt, the sugar, the tomato paste, the basil, and the cayenne, bring the mixture to a boil, and simmer it, stirring, for 20 minutes. Add the fresh tomatoes and cook the mixture for 5 minutes. Serve the sauce warm. Makes about 1 1/4 cups.

TOMATO & RED PEPPER SAUCE

Steps:

• Cook the onions in a little oil until softened and translucent. Add the garlic and cook for a further minute, then add the peppers and cook for a further 5 minutes. Add the tinned tomatoes, red wine, herbs and season well. Mix thoroughly and simmer down for 20 mins or so.
• Squeeze the baby plum tomatoes between your fingers and rip the flesh into 3 or 4 pieces, adding the flesh and the juice to the sauce. Cook down a little more. If you want the sauce for fish or chicken, you need to cook it down to a thick consistency. If it is for pasta on its own you want it a bit runnier. If it is for pasta and meatballs you want it runnier still as it needs to coat the pasta as well as the meatballs. Use your judgement. Whichever way you are serving this sauce it is great with freshly grated parmesan over the top!

HERB RICOTTA CREPES

Steps:

• 1. Mix ricotta, chives, parsley, thyme, salt, pepper, evoo, and lemon juice together inmixing bowl, spread on crepe, and fold.2. This crepe can be garnished with fresh lemon zest. Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

ROASTED RED BELL PEPPER AND RICOTTA SAUCE

Steps:

• Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
• Stir in parsley and oregano. Toss with hot pasta and serve.

GREEN PEPPERS WITH TOMATO SAUCE

Steps:

• Wash the peppers well and then drain them.
• Place olive oil in a frying pan and heat the oil.
• Put some salt on the green peppers.
• Place the green peppers in the olive oil.
• Make sure you turn the green peppers over until they are brown on both sides.
• Remove the green peppers from the frying pan.
• Peel the tomato skin off of the tomatoes.
• Grate the two tomatoes.
• Take the two onions and chop into small pieces place in the olive oil until brown.
• Add the grated tomatoes to the onions.
• Take the two garlic cloves chop into small pieces, and then add to the frying pan.
• Add some parsley.
• Place on low and add salt and pepper.
• Now pour the sauce over the green peppers.

GREEN SWEET PEPPERS IN TOMATO SAUCE

Steps:

• Heat the oil in a large skillet.
• Add the onion and brown slightly.
• Add the pepper and the remaining ingredients, cover and simmer for 20 minutes.
• Remove the lid and boil over high heat until the mixture is of the desired consistency.
• Season to taste.

ROASTED RED PEPPER AND TOMATO PASTA SAUCE

Steps:

• Preheat oven to 375°F.
• Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
• Place whole red pepper in dish and place in oven.
• Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
• Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
• Meanwhile, pour can of diced tomatoes in blender.
• Add balsamic vinegar, salt, sugar and red pepper flakes.
• Squeeze cloves out of garlic head (you can leave the skins on).
• Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• Place pepper in blender.
• Puree mixture until blended.
• Stir in cornstarch.
• Heat up on stove when ready to eat or store in container and freeze for later.