red bell pepper Archives - Jackie Newgent

warm peanut noodles with cool confetti veggies

by Jackie Newgent | December 4, 2020 | 2 Comments

I can’t go a week without eating some kind of noodle dish, like these warm peanut noodles with cool confetti veggies! And while I generally just whip up a no-recipe-required bowl of noodles with whatever ingredients I have on hand, this is one of my favorite Thai-inspired versions. I made sure to write down exact measurements of what I generally do, so I can now share. This recipe is soy-free, gluten-free (depending on your noodle pick), and 100% plant-based. Most importantly, these warm peanut noodles with cool confetti veggies are 100% yummy!

eggplant stir-fry with general tso’s sauce

by Jackie Newgent | December 29, 2014 | 4 Comments

I have eaten my fair share of Chinese food in my lifetime! But when I can make it at home, I feel so much better about what I’m putting in my body—because I know exactly the ingredients that I’m using. One of the dishes that always seems crave-worthy to me is anything labeled “General Tso’s.” Unfortunately, that usually means breaded, fried, and tossed in a decadent sauce. I don’t order it for that very reason. So I finally created a healthier homemade version of General Tso’s. Say hello to “eggplant stir-fry with general tso’s sauce!”

sesame soba noodle bowl

by Jackie Newgent | June 25, 2012 | 3 Comments

Surprisingly, the biggest caloric issue with sesame noodles is often not the sesame oil or the peanut butter … it’s the actual noodles. So here’s how I solve this quandary. Bell peppers basically become part of the noodles to provide fewer calories and bigger flavor. You’ll cook the bell peppers right along with the noodles; so there’s no extra cooking step required either. This cool meal in one is a definite winner (for lunch, dinner or a picnic) for my eyes and palate. It was for my summer intern, Sarah Gelman, too (who helped me test this recipe). Hoping you fall in love with this delicious dish like we did. Please let us know what you think!

velvety roasted red bell pepper soup

by Jackie Newgent | January 29, 2012 | 2 Comments

There’s no better time for a comforting bowl of soup than smack dab in the middle of winter. I love to make a big batch (like this one is!) and freeze it in individual servings so I can reheat a cup or two to take the chill off anytime—in practically no time. It’s a delicious way to boost veggie intake, too. But, do keep this in mind … soup can easily contain way too much sodium, unnecessary added sugar, excess oil, and a drowning amount of artery-clogging dairy. That was the case with the original version of this roasted bell pepper soup. But no worries now, I gave it a tasteover to create a velvety roasted red bell pepper soup....