Easy Recipe Finder
Recipe Feeder
4 red or yellow bell peppers, preferably a combination
1 cup homemade ricotta
2 tablespoons capers, chopped
1 tablespoon olive oil, plus more for finishing
Pinch crushed red pepper
Salt and freshly ground black pepper to taste
1 tablespoon minced chives
1. Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and
place the whole peppers on top. Roast, turning occasionally, until the
peppers are shrunken and shriveled, about 20 minutes. Set aside to cool.
2. While the peppers are roasting, roughly stir together in a small bowl the
ricotta, capers, olive oil, red pepper, salt and freshly ground black pepper
and chives. Taste and add more salt if necessary.
3. After the peppers have cooled, peel away the tough skins and discard.
Remove the stems and use your fingers to rub off any seeds that stick.
4. Divide the peppers into lengthwise strips about 2 inches wide; usually
this will mean in quarters. Place a scant tablespoon of ricotta filling at
one end of the pepper and roll it up end to end, pressing gently to keep
everything together. Place each completed roll on a platter (it's nice to
alternate red and yellow pieces).
5. When all of the pepper pieces have been used, lightly drizzle the
completed rolls with a little very good olive oil and sprinkle lightly with
coarse salt before serving.
Each of 6 servings: 117 calories; 6 grams protein; 6 grams carbohydrates; 1
gram fiber; 8 grams fat; 3 grams saturated fat; 16 mg. cholesterol; 3 grams
sugar; 196 mg. sodium.
Homemade Ricotta
Servings: About 1 pound, or 2 cups
Note: This recipe requires the use of a thermometer.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to
a temperature of about 185 degrees. Stir in the salt and vinegar and remove
from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the
curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a
perforated skimmer, gently lift the mass of curds out of the pot and into
the cheesecloth-lined strainer. Repeat until no more curds remain. Discard
the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to
store in the refrigerator until ready to use. The ricotta is best used the
same day, but will still be good for 2 to 3 days.
Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams
carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg.
cholesterol; 2 grams sugar; 163 mg. sodium.
1 cup homemade ricotta
2 tablespoons capers, chopped
1 tablespoon olive oil, plus more for finishing
Pinch crushed red pepper
Salt and freshly ground black pepper to taste
1 tablespoon minced chives
1. Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and
place the whole peppers on top. Roast, turning occasionally, until the
peppers are shrunken and shriveled, about 20 minutes. Set aside to cool.
2. While the peppers are roasting, roughly stir together in a small bowl the
ricotta, capers, olive oil, red pepper, salt and freshly ground black pepper
and chives. Taste and add more salt if necessary.
3. After the peppers have cooled, peel away the tough skins and discard.
Remove the stems and use your fingers to rub off any seeds that stick.
4. Divide the peppers into lengthwise strips about 2 inches wide; usually
this will mean in quarters. Place a scant tablespoon of ricotta filling at
one end of the pepper and roll it up end to end, pressing gently to keep
everything together. Place each completed roll on a platter (it's nice to
alternate red and yellow pieces).
5. When all of the pepper pieces have been used, lightly drizzle the
completed rolls with a little very good olive oil and sprinkle lightly with
coarse salt before serving.
Each of 6 servings: 117 calories; 6 grams protein; 6 grams carbohydrates; 1
gram fiber; 8 grams fat; 3 grams saturated fat; 16 mg. cholesterol; 3 grams
sugar; 196 mg. sodium.
Homemade Ricotta
Servings: About 1 pound, or 2 cups
Note: This recipe requires the use of a thermometer.
9 cups whole milk
1 cup buttermilk
1 teaspoon salt
2 1/2 tablespoons distilled vinegar
1. Heat the milk and buttermilk in a heavy-bottomed pot over medium heat to
a temperature of about 185 degrees. Stir in the salt and vinegar and remove
from the heat. Let stand until curds have formed, 5 to 10 minutes. Pull the
curds gently to the side.
2. Line a strainer with cheesecloth and set it over a bowl. Using a
perforated skimmer, gently lift the mass of curds out of the pot and into
the cheesecloth-lined strainer. Repeat until no more curds remain. Discard
the remaining whey.
3. Drain the curds for 5 minutes, then transfer to a covered container to
store in the refrigerator until ready to use. The ricotta is best used the
same day, but will still be good for 2 to 3 days.
Each one-fourth cup serving: 110 calories; 8 grams protein; 2 grams
carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 24 mg.
cholesterol; 2 grams sugar; 163 mg. sodium.