Roasted Red Pepper Yogurt sauce

I often wants a bit of a sauce or “dip” to go with grilled chicken. This week I saw a recipe that marinated chicken pieces in a yogurt mixture before grilling them. I decided to use the yogurt as the base for a dip instead. This one came out a fantastic shade of pink.

Roasted Red Pepper Yogurt sauce
Servings: 2 cups
Total time: 10 minutes

Ingredients:

  • 8 oz. roasted red peppers, cut into 1″ pieces
  • 1 tsp. turmeric
  • 1/2 tsp. Za’atar
  • 1/2 tsp. kosher salt
  • 1 cup full fat Greek yogurt

Directions:

  1. Process the peppers for 30 seconds in a food processor. Transfer to a sieve and allow to drain for 8-10 minutes.
  2. Return the drain peppers to the food processor and add the remaining ingredients. Process for another 30 seconds until well combined.
  3. Taste for flavor and adjust salt if needed.

Notes:
I used jarred roasted peppers in the original recipe however DIY roasted red peppers are pretty easy if you have the peppers on hand.

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Vegetable Curry

This recipe takes some time to prep and assemble. Once you get it in the pot you can mostly concentrate on other things though. I think it is worth the time and effort.

Vegetable Curry
Servings: 12+
Prep time: 60 minutes
Total time: 90 minutes

Ingredients:

  • 3 lg. red onions, roughly chopped
  • 2 red bell peppers, cored and roughly chopped
  • 1/4 cup minced ginger
  • 6 cloves garlic, minced or pressed
  • 3 Tbsp. ground turmeric
  • 1 Tbsp. ground cumin
  • 2 tsp. ground cinnamon
  • 2 tsp. ground coriander
  • 1 heaping tsp. kosher salt
  • 3 Tbsp. peanut oil
  • 3 lbs. carrots, peeled and cut into 1/4″ slices (on the bias)
  • 3 cups vegetable broth
  • 1 15 oz. lite coconut milk
  • 1 head cauliflower, cored and cut into 1/2″ pieces
  • 1 15 oz. can diced tomatoes, drained
  • 2 cups frozen peas
  • 1/2 cup chopped cilantro or parsley (optional)

Directions:

  1. Place onions in a food processor and pulse until finely cut. Transfer to a bowl.
  2. Place peppers in the food processor and pulse until finely cut. Transfer to a strainer to remove as much moisture as possible.
  3. Combine the spices in a bowl and stir until well blended.
  4. Prep remaining vegetables and set aside.
  5. Heat a large dutch oven over medium heat for 3 minutes, or until smoking.
  6. Add the onions and drained peppers along with a good pinch of kosher salt. Stir in the oil to coat and allow to cook for ~5 minutes until softened. Add the ginger and garlic; cook until aromatic, about 30 seconds, a minute at most.
  7. Add the spice blend and stir into the onions/peppers. Allow to cook for about a minute, stirring a few times to prevent burning.
  8. Add the carrots and vegetable broth. Bring to a simmer, cover and cook for 5 minutes
  9. Add the coconut milk, cauliflower and drained tomatoes. Bring back to a simmer, recover and cook for 15 minutes
  10. Add the frozen peas and cook to heat them through, about 5 minutes.
  11. Garnish with chopped cilantro or parsley (if desired).

Notes:
You may ask why I process the the onions and peppers separately. I found that the peppers produced so much liquid when chopped in the food processor that I wanted to strain that off so the dish didn’t have to work at evaporating the liquid. I actually took the pepper liquid, and the drained tomato liquid, combined them in a small pan, and simmered them until they reduced to about 1/3 of the original volume. I added that into the curry along with the coconut milk. I really didn’t notice them in the final product so I left that out of the recipe text.

This recipe is adapted from a great book I picked up years ago named Something for Everyone. The premise was to provide recipes that would make a dish for a family of vegetarians and non-vegetarians from one recipe. It appears to no longer be in print.