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
- 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.
- 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.
- I mixed the contents of the two pans together, along with the salt, pepper, and lemon juice.
Ideas for the future
Labels: Kale, No Added Fat, Tempeh