Tag Archives: Red Peppers

Black Beans and Tri-Color Peppers

Here is a lovely supply of black beans as provided with the assistance of the InstantPot. Over rice, in a tortilla, on a tostada, made into chili, or a soup . . . the possibilities abound! Advertisements

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BBQ Beef, Spanish Rice, Mexican Grey Squash

This meal was so flavorful, that the BBQ beef was practically superfluous.  The Spanish Rice had wonderful flavor from herbs and bacon, and a bit of body from a modicum of cheese. Mexican Grey Squash is much like zucchini, only … Continue reading

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A Penne for Your Thoughts

Remember the Eggplant Ragout and the Mini Penne?  Well, of course there was leftover penne (so handy to have at the ready), so a quick lunch was available by sautéing some pasilla and red peppers, and scallions – then adding … Continue reading

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Curry in a Hurry

Probably an overworked phrase, but this really was just that. Stir fry some veggies, add some beef pieces, add some curry powder to broth and flour for the curry sauce – and this delicious meal is ready faster than you … Continue reading

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Rib Eye Steak

The red peppers are here in abundance this week, so there will be a lot of them on our table. There was just enough rib eye steak meat left over for a low-meat dinner, so I supplemented the protein content … Continue reading

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Sunny Paris

Whoopeee!  We got to go on a short trip – a week in New Mexico !!! First night home – leftover noodles and lots of bits of veggies from the trip, combined with a lovely stalk of bok choy that … Continue reading

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Typical Taco Lunch Plate

The ubiquitous Mexican Grey Squash makes another appearance with pasilla peppers, red peppers, and onions, to accompany a crispy lunch taco and avocado.

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