Appetizers: Roasted Red Pepper Hummus

It's time to use that red pepper you roasted to make roasted red pepper hummus. It's no secret that The Galley Kitchen loves hummus, we've done the classic recipe and its edamame counterpart. Today we look to a colorful alternative and add a roasted red pepper. The pepper gives the hummus a slight kick, but not enough to turn off those adverse to some spice.

Prep time: 30 mins

Cook time: 5 mins

• 2 15.5 oz cans of chick peas (drained)
• 2 garlic cloves
• 1 teaspoon of lemon juice (the squeeze bottle kind or fresh, whatever)
• 3-4 tablespoons of olive oil (enough to cover 1/3 of the peas with oil)
• Salt to taste
• 1 medium roasted red pepper, sliced into quarters

1. Place the garlic and pepper in a food process and pulse until blended.
2. Add the chick peas, olive oil, lemon juice and salt. Pulse until all ingredients are mixed.

Roasting a Red Pepper

Roasted red peppers bring a complex texture and taste to any dish, from sandwiches to hummus. The ease and convenience of buying bottled, pre-made roasted red peppers is tempting, but doing it at home saves money and gives a tiny sense of accomplishment. Who doesn't love playing with fire a bit? 

• Before you start, prepare a bowl with cling wrap, as you'll need it quickly after the pepper is roasted.
• If you have a gas stove, you can roast the pepper directly on the range. If an open flame is not to your liking, you can roast them in the oven.
• With either method, use tongs to make sure all sides of the pepper are equally heated. On a gas range, turn it up to high and blacken all sides.
• When it is blackened, transfer the pepper to the bowl and cover it. The steam helps loosen the skin. Do not lift the cling wrap and let steam escape.
• The pepper will be cool enough to handle in 15-20 minutes. 
• Cut a small slit by the stem and remove it. 
• To peel the skin, lay the pepper on a cutting board and begin peeling. An easy way to do that is by rubbing the skin with your thumb.
• Slice the pepper, using the ribs as a guide line. To remove any remaining membrane and seeds, use a small teaspoon and scrape the inside.

Really Spicy Tofu

You have been warned: this is really, really, REALLY spicy. The mix of peppers gives this dish a complex heat, but it does have a kick. If tofu doesn't tickle your palate, chicken will fit the bill. Just be sure to cube and brown it before adding the rest of the ingredients.


Ingredients:

• • 3 tablespoons peanut oil
• 1 pound firm tofu, cubed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 serrano peppers, chopped (to reduce the heat, use 1 pepper)
• 3 cloves garlic, crushed
• 1/3 cup hot water
• 3 tablespoons white vinegar
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1 tablespoon crushed red pepper flakes (to reduce the heat, use 1 teaspoon)
• Brown rice (optional)

1. Heat peanut oil in a large frying pan over medium. Brown the tofu for at least 3 minutes.
2. Once browned, toss in onion, bell pepper, serrano pepper and garlic for 5 minutes.
3. Whisk together hot water, vinegar, soy sauce, sugar, cornstarch, and red pepper flakes. Pour over tofu and coat vegetable. 
4. Simmer 3 to 5 minutes, or until sauce thickens slightly. Tastes great over brown rice!