Wednesday, August 23, 2017

Jimmy Nardellos Peppers with Tempeh and Mushroom, Guacamole with Greens atop Thin German Bread (No Added Fat)

I picked up some nice looking Jimmy Nardellos peppers at the farmers' market today. I hadn't seen these before but read that they saute well. Here is what I made.

  • 8 ounces tempeh cut into thin (app. 1/4" thick) 3/4" squares
  • About 10 Jimmy Nardellos peppers, rinsed but with stems intact
  • 1 t onion, chopped into 1/4" cubes
  • 3 ounces mushroom cut into 1/4" or so slices (I used frozen but either fresh or frozen would be fine)
  • 1 clove garlic, finely (1/8") chopped
  • 1/2 t salt
  • 1/4 t freshly ground black pepper
  • 1/2 t lemon or lime juice
  1. I sauteed the tempeh in a cast iron pan that I had put a few drops of oil onto then wiped clean first to leave a small oil residue. I sauteed for maybe 10 minutes on medium - medium-high heat, turning occasionally, till brown, adding the onion and mushroom about halfway through.
  2. In another cast iron pan similarly prepared, I sauteed the peppers on medium heat, stirring occasionally, till all peppers had a bit of blackening, about 10 minutes, adding the garlic about halfway through.
  3. I mixed the contents of the two pans together, along with the salt, pepper, and lemon juice.
My daughter came up with a good recipe from Ruby Roth's Help Yourself Cookbook for Kids that called for making guacamole (I just mix avocado, lime juice, onion, garlic, and, when I have it, rosemary - I used oregano instead today), then mixing in greens including kale. We did that, along with purple cabbage, and served atop heated thin German bread.


Ideas for the future


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