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Butterflies with bell pepper, tomato sauce and chickpeas

Butterflies with bell pepper, tomato sauce and chickpeas


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We wash the pepper and cut it in two. We remove the spine, clean it of ribs and seeds and then cut it into small cubes.

Peel an onion, wash it and finely chop it.

Put the olive oil in a pan over medium heat. Add the pepper, onion and garlic clove. Mix with a wooden spoon and let the vegetables harden.

Then add the tomato juice, a little sugar and 100 ml of water, mix and simmer.

Drain the chickpeas well from the canned water and put it in the pan with the vegetables. Stir and let it simmer for another 5 minutes.

Separately boil the water. When the water starts to boil, add salt and pasta. Stir gently from time to time to prevent the pasta from sticking. Boil according to the time indicated on the package.

When the pasta has boiled, drain it and put it in the pan. Mix lightly.

Serve hot sprinkled with chopped parsley.

Good appetite !


Bell peppers stuffed with two types of cheese

A recipe with a Mediterranean flavor. Peppers are among my favorite vegetables, especially if they are & # 8222 soaked & # 8221 a little on the fire. The fire brings out their natural sweetness on the surface. Here they are in combination with cheese, olives and oregano. A table itself or a garnish. You decide!

ingredients:

  • 4 red bell peppers, cut in half and clean of ribs and seeds
  • 3 tablespoons extra virgin olive oil
  • 200 g mozzarella
  • a finely chopped yellow bell pepper
  • 120 g ricotta cheese
  • 2 tablespoons fresh oregano leaves
  • 24 pitted black olives, cut in half
  • two large cloves of garlic, crushed
  • salt and pepper to taste

Rub the pepper halves with a tablespoon of oil. Break the mozzarella and divide it evenly between the red peppers. Put over the yellow bell pepper and then the ricotta. Then sprinkle the oregano leaves and finally the olives. Mix the garlic with the remaining oil and salt and pepper. Pour it evenly over the peppers.

Preheat the oven to 210 degrees. Leave in the oven for about 15-20 minutes, until the peppers soften and the cheese melts. In the end I kept them for 2-3 minutes under the grill heated to 240 degrees! Eat hot with a salad (or a steak, if you can not refrain from meat!) Good appetite!


How do we use hummus in preparations?

For these three tasty hummus recipes I chose to prepare a platter with hummus in Greek style, a hummus dressing and a hummus sauce for pasta. I wanted to offer you three different recipes, all equally tasty and very easy to prepare. For the Greek-style platter, I cooked to transform an ordinary hummus into an entree worthy of any party. The good part is that you can prepare it in 10 minutes and everyone will have the impression that you worked hard to make it happen. The salad can sometimes be boring, so a different dressing can turn it into a wow dish. Chickpeas are a source of vegetable protein, so it's perfect for adding extra protein to a salad.

And because we talked about 3 tasty hummus recipes, the third one is one of Easter with hummus sauce and I admit it's my favorite. I never imagined that a hummus sauce can be so tasty and especially to match so well with dried tomatoes and fresh spinach. I liked them so much that I ate them cold the next day. I forgot to tell you two very important things. The first would be that the hummus from Ribella is found in several variants: natural, with caramelized onions, spicy, with pumpkin seeds, with ajvar, with shiitake mushrooms. The second is that a super contest is waiting for you on my Facebook page where you have the chance to win prizes in Ribella hummus products.


Shrimp boiled in bell pepper sauce, garlic and sour cream

For my family, seafood is a novelty in cooking. We are still struggling to prepare recipes we have seen or read. I just dare to come up with my own ideas. I discovered the seafood at the beginning of the years & # 821790, watching on Sunday, a TV show with Don Marianno. In that show, seafood was prepared and fish was rarely cooked.

I had seen through the market gallantry bags of shells, octopus tentacles and shrimp, frozen. At first sight I was not tempted to buy, not knowing the taste of any dishes.

Quite shy, I searched through the restaurants where I sometimes ended up, on various occasions in my professional activity, to serve seafood dishes. I was drawn to grilled octopus tentacles. I tried shrimp, shellfish, crayfish, squid. I wanted to form an opinion, to perceive and get used to the taste of seafood dishes. I didn't want to risk some culinary mistakes in my own kitchen. It could have been even worse, the family lusts to remain indifferent to my new dishes.

Memories, memories & # 8230. ! Through the recipes inherited from my mother I found a recipe with boiled crayfish. In my childhood, my father sometimes came, in late autumn, with a crayfish net. The crayfish gathers the seller from the fish in the big ice blocks. The food manager, a friend of my father's, had a relationship in Tulcea from where he brought fresh fish, in a truck with tarpaulin, straw and ice. There were a few thousand Kg of fish in the truck & # 8211 carp, pike, crucian, catfish, bream, perch. My father bought a larger quantity of fish, and my mother and grandmother prepared canned & # 8211 marinated fish for the winter. When the Fram refrigerator appeared in the house, at the end of the years & # 821760 they put fish in the freezer and we had it until Easter.

About the winters of my childhood! As the winters were real winters, the frost was strong and the Luncavat froze. The ice was 15-20 cm thick. The workers, rebuked by the penetrating cold, broke the ice with the pickaxe, the chisel and the sledgehammer, in large blocks. The ice blocks were transported by sleigh pulled by oxen and stored in layers, in straw, in the city's glacier. The glacier was a cellar with a diameter of 10-12 m, dug at a depth of 6-8 m, paved on the inside with large river stone. The hole was covered at ground level with a shingle. The glacier was at the bottom of the alley where the parents' house was. The restaurant supplies ice cream, beer and cold wine from the glacier. When the fish came from Tulcea, he also took ice food, so that the fish would not spoil until it was sold.

Playgrounds, not specially arranged, we find children everywhere! The glacier was one of the playgrounds, preferred by new children in the summer. The coolness of the glacier was felt through the shingle of the tugui. On the tugui we went from its top to the ground, like a slide, in winter. Only my middle sister can tell me how many times she stole my shorts, hung on a nail. The pinch was enough to remain a hole. The scratches on my feet were inventoried in the evening by my mother, when I was taking a bath in the huge basin of the family.

How does the crayfish mother prepare? My mother heated a large pot of water in which she put a coarse salt powder. When the water boiled, he threw the crayfish that was still moving into the water. In a few minutes the crabs blushed. Once cooked, the crabs were placed in the middle of the table, in a bowl. From the bowl each diner took crayfish in his own plate. I broke with a hammer, the tongs and the body of the crab, serving the white part inside and sucking the crack. We didn't choose much from crayfish, as they were quite small. They were tasty instead.

How do I prepare shrimp in the family? My culinary curiosity and desire for something new in the family recipe book made me take seriously the idea of ​​cooking seafood myself.

Ingredients needed in the recipe: large shrimps (pre-cooked, chilled / frozen), bell peppers (red, yellow, green), green garlic and dried garlic, sour cream, extra virgin olive oil, fresh butter, sage (green leaves or dried leaves or sage powder), dill and green parsley, coarse salt, peppercorns, hot peppers (fresh or flakes), lemon.

What shrimp do we buy?

For this recipe, large, fresh or pre-cooked and refrigerated shrimps are preferred.

I bought pre-cooked and chilled shrimp, on offer, a larger quantity. I had to freeze some of the shrimp, buying too much for a single recipe.

Preparation of bell pepper sauce.

We use bell peppers of several colors.

The bell pepper is chopped into 1 cm thick strips and then into cubes with a side of 1 cm.

Cut the green garlic into large pieces. Garlic cloves, if large, are cut into 2 or 4.

In the pan add fresh hot peppers, finely chopped or hot pepper flakes.

Ingredients

favorite shrimp,
bell pepper, colored,
sour cream,
green garlic and dried garlic,
dill and green parsley,
Lemon,
pepper.

Cook the bell pepper over high heat together with the garlic and sage in a mixture of extra virgin olive oil and a little fresh butter. The bell pepper should be only slightly browned without browning or softening completely.

The green sage leaves will gather and darken in color.

The mixture is seasoned with coarse salt and freshly ground peppercorns. Mix using a wooden spoon.

Tempering shrimp with vegetables.

Refrigerated / frozen shrimp are added to the pan with the peppers.

Continue mixing and tempering, taking care to wrap the shrimp in the hardened vegetables. Thus the heat of the vegetables will envelop the shrimp.

List of activities in the order of preparing the recipe.

  • Chop the bell peppers into cubes. Chop garlic, larger. Chop fresh hot peppers, in thin strips.
  • Temper the peppers, garlic and sage in a mixture of extra virgin olive oil and fresh butter.
  • Add shrimp to the hot pepper. Season seasoning.
  • Add shrimp to the hot pepper. Continue hardening.
  • In the preparation add fatty cream, lemon juice and finely chopped greens.
  • The dish is served on flat plates.

In a few minutes the shrimp will turn red.

Finishing the shrimp sauce.

Turn off the heat under the pan so that the fatty cream is not chewed.

Drizzle the lemon juice in the pan and add the sour cream.

Mix for homogenization using a wooden spoon.

Sprinkle dill and finely chopped green parsley on the preparation.

Serving the dish.

The preparation is served on plates spread with lemon slices next to it.

A glass of white, dry, cold wine goes great with this preparation.

Lovers everywhere will not refuse a slice of homemade bread, warm, to soak in the delicious sauce.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Don't avoid seafood. Well cooked, the seafood is full, tasty and full of health.


Butterflies with bell pepper, tomato sauce and chickpeas - Recipes

Butterflies with pumpkin sauce

The sweet pumpkin puree, like a cream, enriched with Parmesan cheese and sprinkled with red bell peppers and raisins, forms a delicious and unusual pasta sauce. This food provides ample amounts of beta-carotene, as well as vitamin C, folate, selenium and some B vitamins.

Ingredients

    0.33 cup raisins 1 cup boiled water 225 grams pasta farfalle (bow tie) 1 tablespoon olive oil 1 red bell pepper, diced 4 cloves garlic, chopped 2 packets (255 g each) pumpkin puree, thawed 1 teaspoon rubbed sage 1 teaspoon salt 0.5 teaspoon black pepper 3 tablespoons skim cream cheese (Neufchatel) 0.33 cup grated Parmesan cheese

In a bowl, soak the raisins in boiled water for 5 minutes or until they swell. In a large pot of water, boil the pasta according to the instructions on the package. Drain, keeping 1/3 cup of the liquid in which they boiled.

While the pasta is boiling, in a large pan, heat the oil to the right heat. Add the bell peppers and fry the garlic, stirring often, for 5 minutes or until the peppers are tender. Add the pumpkin puree, sage, salt and black pepper and keep on the heat until warm.

Add the raisins and the liquid in which the cream cheese was placed and boil until the cheese melts. Remove to a large bowl. Add the pasta, the preserved liquid and the Parmesan cheese mix well.


Three perfect fasting sauces for vegetables, pasta and rice

In fasting I often hear remarks that it is very difficult to resist, in a monotony of dishes and a variety that you exhaust after the first week. I have two tricks that help me get through the fasting period much easier and even more pleasantly.

1- it would be an idea that I have shared with you, to take a look through the kitchens of other peoples (who have a lot of traditional vegetarian dishes) and 2- to try to diversify not only the basic components (which, in fact, they are quite numerous: groats, vegetables, greens, fruits, nuts.), but also the auxiliary ones, such as sauces, dressings, marinades. To the above idea, I propose three recipes for fasting sauces, borrowed from three different peoples.

3. Oriental mustard sauce!

Here we come to the third sauce! Which is the easiest to prepare and the most convenient, because it is made quickly and with few ingredients. Mustard is already an aromatic sauce, and combined with oriental notes of ginger and soy sauce, it becomes sensational!

We need:

2-3 tablespoons French mustard (with berries) 1 tablespoon honey 1 teaspoon ginger 1 tablespoon soy sauce.

The preparation is very simple!

Put the mustard in a small bowl. We cleaned the ginger and scraped it as finely as possible, I even got a puree.

Mix the ginger with the mustard from the bowl and add the honey and soy sauce.

Uniformize well, mustard and ginger sauce is ready!

You can keep it in the fridge for a long time in a glass bowl with a lid. This is the sauce most often used in our family, not only to season the dishes served, but also as a marinade for chicken, beef, quail (when there is no fasting, of course!). You can also soak the potatoes in it before baking, you will get a demented crust!

2. Red sauce - the delicious Mexican sauce!

Salsa roja is a very popular Mexican sauce, which can be very useful in diversifying fasting dishes.

"Salsa roja" means red sauce in Spanish! This is actually a spicy sauce that is made from finely chopped or even mixed raw vegetables. The basic ingredient would be very ripe tomatoes, otherwise you can put your fantasy into play.

We need:

2 tomatoes a red pepper (fat or capia) 1/2 grapefruit a small red onion 2 cloves garlic a few sprigs of green onion salt ground red pepper dried oregano 1/4 hot pepper chili juice from 1/2 lemon: olive oil .

Method of preparation

Chop the tomatoes into small cubes, then the pepper (fat or capia), onion and garlic.

Peel a squash, grate it and cut it into small cubes. Finely chop the green onion.

We clean the chili address well from the seeds and grind it as finely as possible, I used 1/4 of a suitable pepper. Mix all the ingredients and season with salt, ground red pepper and dried oregano. Season with olive oil and lemon juice.

Serve salsa not only in the traditional Mexican style with tacos, but also as a sauce for cooked or natural vegetables.

1. Spicy sesame paste sauce "tahini"!

"Tahini" sesame paste is a product of Arab origin, but which has been borrowed from many countries with culinary traditions. Susan can enrich not only the taste of fasting dishes, but also with a considerable intake of fiber, protein, iron, magnesium and calcium, very welcome in a vegetarian diet.

We need:

150 gr raw sesame seeds 25-50 gr sesame oil or machines 2-3 cloves garlic juice from 1/2 lemon a few sprigs of green onion (or other greens to taste) salt and freshly ground black pepper.

First we prepare "tahini" pasta. To do this, put the sesame seeds in a dry pan and heat them over low heat, stirring constantly. Careful! Susan should not brown, just heat and dry easily, otherwise the paste will have a bitter taste.

After cooling, put the seeds in the blender cup and mix by periodically adding oil, until you get a creamy and liquid texture. According to all the rules, tahini must flow from the spoon.

Tahini sesame paste is ready! You can store it in the refrigerator and use it in various dishes as a spice or as a base for sauces and dressings.

For our spicy sauce, mix the tahini paste with the crushed garlic with a press, chopped green onions, lemon juice, season with salt and pepper and thin the sauce with a little water.


STUFFED PEPPERS

Forget what Wikipedia says: & # 8222 Stuffed peppers are a food prepared in Romanian and Moldovan cuisine. They are usually prepared with bell peppers or donuts stuffed with minced meat, rice, onions, greens and spices. Sometimes they are served with sour cream or yogurt. Stuffed peppers can also be made by fasting, replacing the meat in the filling with mushrooms, soy and chopped vegetables & # 8221. Let's get to cooking!

INGREDIENT: ESTIMATED TIME: 25 min + 55min

minced meat - 250-300 gr
rice - 300 gr
bell peppers - 6 pcs.
tomato juice in which the peppers will boil - 250 gr
tomato paste - 2 tablespoons (or tomato juice & # 8211 150 ml)
onion - 1 pc.
carrot - 1 pc.
celery & # 8211 1 strain
oil - 3–4 tablespoons

Boil the rice with boiling water and keep it under the lid for about a quarter of an hour (or until we prepare the filling) and start preparing the vegetables and meat.

We cut the onion and celery into cubes, and we grate the carrot and we heat everything in a large pan.

When the vegetables soften, add the minced meat and keep it over medium heat until it changes color.

Now add 2 tablespoons of tomato paste or 150 ml of tomato juice and keep on the fire for another 10 minutes.

Then drain the water from the roasted rice and combine the latter with the meat and vegetables.

Salt, pepper and fill the peppers (cleaned of seeds beforehand) about 1/3 (during cooking the rice will increase in volume, so we must leave space). Arrange the peppers in a saucepan, on the bottom of which I spread cabbage leaves. Mix 250 g of tomato juice with water, salt and pour over the peppers in the pan, until almost covered. Put on the fire, cover with a lid and wait for it to boil, then turn down the heat and simmer for 45 minutes (or until the rice is cooked). Serve with sour cream.
Our grandmothers baked peppers in the oven, where the temperature was right and the cooking time was quite long (even two hours). So, if we want to get a taste & # 8222ca like grandma & # 8221 we make the small fire and keep the pan with peppers on the stove for about 2 hours.
Enjoy your meal!

If you like this recipe or others on the blog like my Facebook page www.facebook.com/BlogCuSareSiPiper


Delicious tomato sauce for winter & # 8211 simple recipe with bell peppers

Tomato sauce with bell pepper, prepared according to this recipe is extremely tasty. Every year, I use the same recipe and I always get a very good sauce. You can find the recipe in the rows below. I recommend you try it too.

Ingredient:

  • 5 kg ripe tomatoes
  • 3 kg bell pepper, 150 g sunflower oil
  • 4 tablespoons sugar, 1 tablespoon crushed garlic
  • Salt (to taste), paprika (to taste)
  • 1 teaspoon of vinegar essence, greens to taste (dill, parsley, celery leaves)

Method of preparation:

First we prepare the tomato juice. We wash the tomatoes then we put them in a blender or through a meat grinder. Put the tomato sauce obtained in a pan. We boil it over low heat. Let the sauce boil. Stir occasionally.

Wash the bell peppers, remove the seeds and cut them into strips about 3 cm wide. Wash the greens and finely chop them.

Add to the tomato sauce, sweet pepper slices, sunflower oil, salt and sugar. Cook the sauce for about 20 minutes. The pepper should remain slightly hard.

Add the greens, garlic and paprika. Let the sauce boil for 5 minutes. Then pour the vinegar and let the sauce boil for another 5 minutes.

Then put the boiled sauce in sterilized jars. We screwed the lids well. Turn the jars upside down, cover them with a blanket or a thick towel and let them cool slowly.

After the jars have cooled completely, store them in a dark and cool place, preferably in the basement or pantry.


NAUT TOCANITA

Chickpea stew, a simple, tasty and healthy fasting recipe that I highly recommend. It is prepared very quickly and does not require complicated ingredients. We can definitely prepare it in the evening, tired after work.

INGREDIENT:

200 g boiled chickpeas (I put directly from the can)
1 large onion or 2 medium ones
2 cloves garlic
1 box of peeled tomatoes
1 bell pepper
1 carrot
1 bay leaf
1/4 teaspoon dried thyme
1 bunch of parsley
1/2 teaspoon sweet paprika
2 tablespoons oil
salt
freshly ground pepper

Finely chop the onion and kapia pepper, put the carrot through a small grater, then lightly fry them.

Quench with 300 ml of water and add the chickpeas and diced tomatoes.

Mix lightly, season with salt, freshly ground pepper, thyme and paprika. Boil over medium-low heat for about 5 minutes, then remove from the heat, add the crushed garlic, bay leaf and put the stew in the oven until it decreases and the sauce thickens.
When ready, add the chopped parsley and mix.


A delicious salad with chicken breast, bell peppers, tomatoes and apples

Boil the chicken breast in a saucepan with water and a pinch of salt for about 20 minutes.

The chicken breast is boiled, cooled and cut into cubes.

Finely chop the onion and place in a bowl of water, leave for 10 minutes, then drain and wash in cold water.

Celery stalk, pepper (cleaned of seeds and back), tomatoes and apple (cleaned of seeds) are cut into cubes.

Put all the ingredients in a bowl, sprinkle with lemon juice. Season with a little salt, add mayonnaise and


Video: 7 Tips For You To Grow Garden Full Of Peppers