green pepper

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.<br/><br/>

Chicken Stir-Fry With Mixed Peppers

chicken

egg white, lightly beaten

cornstarch

rice wine

sugar

hoisin sauce

soy sauce

peanut oil, rice bran oil or canola oil

ginger

garlic cloves, minced

green peppers,

cashew pieces

In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.

Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok. 

Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don’t clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste.  Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.

Chicken and Sausage Gumbo

chicken, 3 to 4 pounds, cut into serving pieces

Salt

black pepper

white pepper

mustard

cayenne pepper

paprika

garlic

file powder, optional

flour

onion

celery

chicken broth

sausage

bay leaf

rice

Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.

Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.

Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.

When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.

Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.

Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.

Meanwhile, bring the broth to a boil in a large saucepan.

Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.

Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.

Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.

Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili. It is not really a chili in the Texas sense of the word. There is a roux at its base — it’s more like a chili gumbo, a bayou take on the original red. Serve with grated cheese and corn chips. Chauvin told me he was moved to enter the chili contest as a way to honor his brother Spencer, also a firefighter, who was killed in the line of duty in 2016. “I just want people to remember his sacrifice,” he said. 

Firehouse Chili Gumbo

neutral oil, like canola or grapeseed

beef, ideally coarse-ground

salt

cayenne pepper,

chile powder

turmeric

oregano

cumin

steak sauce

Worcestershire sauce

tomatoes

unsalted butter

olive oil

all-purpose flour

onion,

shallots,

green bell pepper, diced

yellow bell pepper, diced

celery,

garlic,

tomato paste

tomato sauce

tomato juice

ketchup

apple-cider vinegar,

sauce,

Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. Working in batches, cook the beef, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.

Pour off excess fat, turn heat down to medium and return the browned beef to the skillet or pot. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine. Add steak sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.

Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.

Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.

This easy Chinese beef and peppers stir-fry in black bean sauce is quicker than going out to pick up your Chinese takeout. And it tastes better and healthier

Beef and Peppers Stir-fry in Black Bean Sauce

beef

tbsp rice wine (optional)

peanut oil

red pepper

onion sliced

tsp sugar

chicken stock

tbsp black bean sauce

tbsp corn starch

tsp sesame oil

In a shallow bowl, combine beef with soy sauce, rice wine (if using), and corn starch and toss together, set aside.

In a small mixing bowl, combine all the sauce ingredients.

Heat 1 tablespoon of oil in a wok or a heavy duty skillet over high heat until smoke comes up. Add the beef and stir-fry quickly, about 1-2 minutes until the center of beef slices is slightly pink. Transfer to another plate and set aside.

Add the remaining oil in a wok and stir-fry peppers, onion, and ginger until crisp tender, about 2-3 minutes. Add garlic and stir-fry.

Return the beef to the wok and toss. Pour the sauce over and toss everything together until the sauce thickens. Serve hot with rice.

Unlike many cooks, John Willoughby loves what he describes as the fresh, cool and slightly bitter taste of green peppers. This dish uses the liquor from the roasted peppers in addition to pepper purée.

Olive Oil-Poached Cod With Green Pepper Purée

green bell peppers

poblano pepper

extra virgin olive oil

Heat oven to 450 degrees. Cover a baking sheet with aluminum foil and add the bell peppers and poblano pepper whole, and the onion wedges. Salt well and roast, turning every 10 minutes, until peppers collapse and are dark brown or black on at least half of their surfaces, 30 to 35 minutes.

Set onions aside. Put peppers in a bowl, cover with plastic wrap and let stand for at least 20 minutes. Reserve liquor that accumulates in bowl and slice peppers open over the bowl to catch any more. Remove skins, stems and seeds from peppers. (Avoid doing this under running water, because it removes some of the smoky flavor.)

In a food processor or blender, purée peppers and onions to yield 1 cup, season to taste and set aside.

Salt the cod generously and allow to stand for at least 5 or up to 20 minutes. In an enameled or nonstick pan, heat oil over medium heat until just warm. Reduce heat to medium low, slide cod into olive oil, cover the pan tightly and cook until cod just begins to flake, about 6 to 8 minutes.

Brush or dab a line of pepper purée on each of 4 plates, place a piece of cod over each line, drizzle first with olive oil from the cooking pan, then with pepper liquor.

This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.

Turkish one-pan eggs & peppers (Menemen)

onions

pepper

red chillies

can chopped tomatoes

caster sugar

eggs

parsley

tbsp thick, creamy yogurt

Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.

Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.

Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Singapore fried rice vermicelli 星洲炒米 (Hong Kong style) is commonly made with bbq pork, shrimp, onions, Chinese chives, chilies, egg and curry paste.You can try a vegetarian version using pressed tofu instead of bbq and shrimp.Chicken or beef can also be swapped for pork.One of my favorite variations is to dice everything up and make a fried rice instead of fried noodles.Chinese chives are very expensive (the ones in this picture cost CAD$2 for only 50 grams) and not always available in the west.  You can use Chinese leeks or garlic chives instead.In Malaysian style Singapore fried noodles, they don’t use curry paste, but use a sweet chili paste.

Singapore Fried Rice Vermicelli 星洲炒米粉

225 g Dried rice vermicelli

g pork

g bean sprouts

Chinese chives (aka yellow chives)

½ Onion (, medium-sized)

¼ Green pepper (thin slices)

¼ Red pepper (thin slices)

Green onions

Eggs

Chili peppers (optional)

Curry paste

tsp Tumeric powder (optional)

tbsp Light soy sauce

tbsp Shaoxing wine

tsp Dark soy sauce (for shrimp/prawns)

tbsp Oil

Bring a pot of water to a boil, add dry noodles to the pot, turn off heat, set timer for 1 minute

Press the noodles down into the water and loosen them up with chopsticks or tongs

Once timer goes off, strain the noodles in a colander.  Do not rinse with cold water

Place the colander in an airy, cool place and cover with a clean, dry cloth

Let it sit for 30 minutes and then toss to loosen

Set aside  This process will give you better results because it requires less time in the hot water so the noodles will not likely break apart.

A)	For Jiang Men Noodles:

In a large mixing bowl, place the dry noodles in the bowl and add boiling water

Wait for 4 minutes

Use chopsticks or tongs to help loosen the starches to release the noodles

Keep loosening the noodles until all the noodles have separated.  This should take approx. 7-8 minutes

Strain in a colander and let it air-dry for an hour

Set aside

B)	For Dong Guan Noodles:

If you were not able to purchase the mung bean sprouts with the heads and tails removed, then you’ll need to remove them the 150g refers to the weight of mung bean sprouts with heads and tails already removed

Clean and slice onion, green pepper, red pepper into thin strips

Cut the Chinese chives and green onions into 10 cm pieces.  Put the white parts of the green onions with the sliced onions as they need to be cooked longer

Cut the Char siu into thin strips

Beat 3 eggs in a bowl and set aside

Wash and devein the shrimp, dry and add 1 tsp of dark soy sauce to it, mix well and set aside  The dark soy will help you achieve the “wok hei” taste

Heat your wok to high heat

Add 1 tbsp of oil to the wok

Add the prepared rice noodles and toss them in the wok for approx. 1 minute.  Remove the noodles and set aside  the purpose of this step is to toast the noodles and loosen them

Add 2 tbsp of oil to the wok and reduce heat to medium high

Add shrimp to the wok and stir fry for 10-20 seconds until they curl up and turn colours.  Remove from heat and set aside.  Leave the oil in the wok

Turn heat up to high.  Wait 30 seconds

Add sliced onions, green peppers, red peppers and chilies. Stir-fry until aromatic

Add sliced Char siu.  Stir-fry for 20 seconds

Make a well in the middle of the wok or push everything to one side and add beansprouts.  Stir fry the beansprouts by itself for around 20 seconds and then mix it with the other ingredients

Add 1 tbsp cooking wine to the edge of the wok, add ½ tsp salt and stir-fry for 10 seconds

Make a well in the middle of the wok.  Add the eggs in the well. Let it sit for 10 seconds.  Then stir-fry everything together  Making a well in the middle will help to gather all the oil in the middle and concentrate the heat there.  This will make the egg more aromatic

Add shrimp

Make a well again and add 2 tbsp curry, 1 tsp turmeric and 2 tbsp light soy sauce into the well In Cantonese cooking, all sauces should be added on the wok and not on the food to enhance the flavours of the sauce.  Adding to the “wok hei”

Add the rice noodles and stir fry with a spatula and chopsticks for best results.  Ensure that all the ingredients are mixed well together.  Stir-fry for a minute Be sure not to over-cook as the char siu may become dry

Add Chinese chives, green onions and turn off heat

Mix well and serve

Instructions for frying the noodles:

This sheet pan frittata is a quick and easy way to bake a large frittata perfect for feeding a crowd or slicing into squares to make a frittata sandwich!

Sheet Pan Frittata

milk

kale (chopped)

asparagus and green bell peppers

cheese

Kosher salt and black pepper

Preheat oven to 375 degrees. Grease baking sheet with cooking spray, olive oil or butter if not using nonstick, like Caraway.

Wash and prep vegetables, chopping greens, asparagus, and peppers.

Crack 12 eggs into a mixing bowl. Add milk and salt and pepper. Whisk everything together.

Add vegetables to egg mixture and stir to combine.

Pour mixture out onto greased baking sheet and spread any clumps of veggies out.

Evening sprinkle cheese across the top.

Bake for 20 minutes, until egg is puffy, center is cooked, and edges are just beginning to turn golden brown.

Allow to cool completely before cutting into squares or triangles.

Thank you, Kath, for this fantastic recipe. I've experimented with similar dishes using bell peppers and mushrooms, so I'm eager to try this kale combination. I typically prepare small quantities for immediate consumption, but your suggestion to use 12 eggs and freeze portions is a great idea. That way, I'll always have the perfect meal on hand. :)

Keep it simple with a timeless recipe for Classic Three-Bean Salad that&#039;s a protein-packed and fiber-rich side dish for all seasons.

Classic Three-Bean Salad

kidney beans,

red onion

green pepper, diced

apple cider vinegar

In a large bowl, combine the green beans, kidney beans, garbanzo beans, red onion and bell pepper. 

In a small saucepan set over medium heat, whisk together the olive oil, apple cider vinegar, sugar, 1 teaspoon kosher salt and 1/2 teaspoon pepper until the sugar is dissolved. 

Cook the mixture for 2 minutes then pour it over the bean mixture and thoroughly toss to combine. 

Serve immediately or refrigerate, covered, until ready to serve. (See Kelly&#039;s Notes.)

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Top Tags

Chicken Stir-Fry With Mixed Peppers

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Firehouse Chili Gumbo

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