Spicythaitofuwithredbellpeppersandpeanuts Recipes

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS

Spicy Thai Tofu with Red Bell Peppers and Peanuts image

Provided by Rozanne Gold

Categories Wok Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Peanut Tofu Spinach Bell Pepper Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Steps:

Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

SPICY BEAN SOUP

Spicy Bean Soup image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 25

Ingredients

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
6 cloves garlic, finely chopped
1/2 cup chili powder
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
2 (15-ounce) cans cannellini beans, drained and rinsed
1/2 cup dried green lentils
3 cups broccoli florets
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds
1/2 cup freshly shredded Parmesan
1/4 cup thinly sliced fresh basil leaves

Steps:

Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

TOFU AND PEPPERS WITH SPICY PEANUT SAUCE

Tofu and Peppers with Spicy Peanut Sauce image

Our spicy peanut sauce is inspired by the one used in satay, a common Indonesian dish. The sauce is a perfect accompaniment to the mild-flavored tofu.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Number Of Ingredients 9

Ingredients

2 packages (14 ounces each) firm or extra-firm tofu, drained well
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips
3 tablespoons smooth peanut butter
2 tablespoons fresh lime juice
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon light-brown sugar
4 sprigs cilantro, for garnish (optional)

Steps:

Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

SIMPLE AND EASY STUFFED PEPPERS

Simple and Easy Stuffed Peppers image

These beefy and cheesy peppers are easy and delicious!

Provided by CHEFDADDYO

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 ¼ pounds ground beef
3 cloves garlic, minced
1 onion, diced
1 (15.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 red bell peppers

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.
Bake in preheated oven 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 13.8 g, Cholesterol 77.1 mg, Fat 17.7 g, Fiber 3.7 g, Protein 22.8 g, SaturatedFat 8.4 g, Sodium 291.5 mg, Sugar 8.3 g

STUFFED PEPPERS

Stuffed Peppers image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 red, green or yellow bell peppers, tops sliced off and chopped up
2 cups leftover rice or couscous
1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef
1 teaspoon dried basil
1 tablespoon fresh chopped parsley
1/2 cup chicken stock
2 scallions, chopped

Steps:

Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.

PEPPERNUTS

Peppernuts image

For the holiday season.

Provided by Carol

Categories Holidays and Events Recipes Christmas Desserts Christmas Cookie Recipes Pfeffernusse

Yield 18

Number Of Ingredients 13

Ingredients

⅓ cup molasses
⅓ cup butter
1 egg
2 cups all-purpose flour
⅓ cup white sugar
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 pinch salt
1 pinch ground black pepper
⅓ cup fructose (fruit sugar)

Steps:

Heat molasses with butter, stirring until butter melts. Cool to room temperature. Beat egg and stir into molasses mixture.
Thoroughly mix dry ingredients, except fruit sugar. Add dry mixture to molasses and butter gradually. Blend thoroughly.
Shape into small balls. Bake at 375 degrees F (190 degrees C) for 10-12 minutes. Roll in fruit sugar while warm. Store in a tightly covered tin to keep them semisoft.

Nutrition Facts : Calories 131.4 calories, Carbohydrate 22.8 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.3 g, Sodium 74.4 mg, Sugar 10.6 g

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