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Red Pepper Florentine With Heat

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CATEGORY CUISINE TAG YIELD
Dairy Sami Salad 4 Servings

INGREDIENTS

4 Fresh tomatoes
3 Red bell peppers
1 Red onion
Favorite chiles of the
season or hot sauce to
taste
2 Cloves, large garlic
peeled and sliced
4 T Olive oil, divided
1 T Balsamic vinegar
1/2 t Salt
Black pepper grindings to
taste
2 T Olive oil
1 Clove garlic, finely
chopped or mashed to a
paste
2 c Stale French or Italian
bread cut into 3/4 inch
cubes
1 ds Favorite compatible hot
sauce
Handful of chopped fresh
parsley
Fresh basil leaves
Leaf or Romaine lettuce
Grated cheese

INSTRUCTIONS

The tomato-pepper mixture may be prepared a day or so ahead, but once
the croutons are added, serve this salad immediately.  Core the
tomatoes. Cut into quarters, and then in half again. Core  and seed the
peppers and cut the flesh into 1-inch squares. Cut the  onion into
medium slices and dice the chiles.  Heat 3 Tbs olive oil in large sauce
pan (big enough tohold all the  ingredients). Saute the onion and
garlic until translucent, then add  tomatoes, chiles (or sauce to
taste), and peppers. Turn the heat down,  cover the pan and cook over
medium-low heat until most of the liquid  has evaporated. This will
take about 20 minutes. Stir frequently and  during the final 5 minutes,
cook uncovered so you can watch and  prevent scorching.  Remove from
heat and add remaining Tbs of olive oil, vinegar, salt and  pepper.
Cool to room temperature. Refrigerate if not serving soon.  To make the
croutons, combine the olive oil and mashed garlic and mix  well. Put
croutons into a large bowl, then drizzle with oil, tossing  to get some
on all of the bread. Spread the croutons on a baking  sheet and place
in a 350-degree oven. Bake, stirring occasionally,  until crisp and
brown and aromatic, about 15 minutes.  To assemble the salad, gently
stir the croutons, half the chopped  parsley and some torn basil leaves
into the pepper mixture. Arrange a  leaf or two of romaine on a plate
and add a mound of the salad.  Sprinkle with additional parsley and add
a sprig of basil. Grate  small amount of your favorite cheese on top.
Serves 4 or 5.  Bill   wbradford@delphi.com    Salt Lake City, Utah
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 491
Calories From Fat: 296
Total Fat: 33.6g
Cholesterol: 37.4mg
Sodium: 1524.8mg
Potassium: 1303.9mg
Carbohydrates: 29.5g
Fiber: 9.4g
Sugar: 15.4g
Protein: 22.9g


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