Tag: red pepper
Bulgur Pilaf with Red Pepper and Eggplant
This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!
- 1/3 cup olive oil
- 1 medium yellow onion, diced
- 1 tablespoon harissa
- 1 tablespoon tomato paste
- 1 large red pepper, diced
- 1 small eggplant, diced
- 1 jalapeno, diced
- 1 cup tomatoes, diced
- 1½ cups bulgur wheat, washed and drained
- 2 cups hot water
- 2 to 3 teaspoons salt
- 1 tablespoon dried mint
Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes. Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.
Cabbage Mango and Jalapeno Slaw
So, it is Meatless Monday today and I usually post an entree that you all can make at home and enjoy with your family and not miss the meat… today I am posting a slaw in preparation for tomorrow’s deconstructed shrimp enchiladas… although this slaw would be delicious with just about anything… or even on it’s own. I have paired yummy mango with cabbage and jalapeño… yum…!
- 2 cups green cabbage, shredded
- 1 large mango, sliced thin
- ½ large red pepper, sliced thin
- 1 jalapeno, deseeded and sliced thin
Dressing
- Juice of a large lemon
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons honey
- 1 teaspoon ground cumin
- 1 to 2 teaspoons salt
Transfer the cabbage, mango, red pepper and jalapeno in a serving bowl. In a small airtight container, add the lemon juice, oil, honey, cumin and salt. Place the lid and shake vigorously. Taste for seasonings and adjust according to taste. Add the dressing to the slaw. Mix well and serve.
Bean and Corn Salad with Chipotle Dressing
It’s Cinco de Mayo week and here is a delicious salad that fulfills the Meatfree Mondays category as well!
- 1 can cannellini beans, rinsed
- 1 can black beans, rinsed
- 2 cups roasted corn
- 4 green onion, chopped
- 1 large red pepper, chopped
- 1 cup cilantro, chopped
Add all the ingredients to a large serving bowl and keep aside.
Dressing
- 1 chipotle pepper, chopped
- Juice of 2 lemons
- 1 tablespoon agave
- 2 teaspoons salt
- 1/3 cup extra virgin olive oil
Mix all the ingredients really well in an airtight container. Pour the dressing over the salad ingredients and mix well. Serve at room temperature.
Chicken and Bok Choy Thai Green Curry
I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!
- 2 chicken breasts, sliced thin
- Zest of one lime
- 1 teaspoon salt
- 1 tablespoon extra light olive oil
Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.
Green curry
- 2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
- 2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
- 2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
- Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
- Juice of 1 lime
- 1 serrano chili, deseeded and chopped
- 1 cup cilantro, chopped
- 2 teaspoons salt
Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.
- 2 tablespoons peanut oil
- 1 cup coconut milk
- 1 cup chicken broth
- 1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
- 1 teaspoon fish sauce
- 2 teaspoons chili sauce (your favorite)
- Salt to taste
- 1 large red, orange or yellow pepper, sliced
- 4 to 5 baby bok choy, sliced in quarters
- ½ cup cilantro, chopped
Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.
Fish Stew with Coconut Milk
This is a great stew to make through the week since it doesn’t take very long. It is also good to incorporate fish into your diet and this is a great way to eat delicious fish in a delicious stew! I served it with some forbidden rice- recipe coming tomorrow…
- 1 to 1½ pounds filets of firm white fish, cut into large fillets
- 3 garlic cloves, minced
- Juice of half a lemon
- Salt
- Pepper
Marinate fish with the garlic, lemon juice, salt and pepper. Keep aside for about half an hour.
- 3 tablespoons olive oil
- 1 medium yellow onions, chopped
- 4 green onion, chopped
- 1 large red pepper, chopped
- 2 medium tomatoes, chopped
- 2 teaspoons smoked paprika
- ½ cup cilantro, chopped
- 1 14 ounce can coconut milk
- Salt
Add the oil to a large saucepan. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the green onion and red pepper and sauté for another 2 to 3 minutes. Add the tomatoes and smoked paprika. Saute for 5 to 6 minutes. Add the cilantro and coconut milk. Bring to a boil and simmer for 10 to 15 minutes. Add the fish fillets and simmer until cooked through, making sure not to overcook the fish. Adjust seasoning and serve with rice.
Pork and Vegetables Stir Fry Ramen Noodles
This was a huge hit! Everyone loved it and wanted me to make it again!
- 1 pound boneless pork chops, sliced
- ¼ cup Szechuan peppercorns, ground
- 1 teaspoons salt
- 1 tablespoon peanut oil
Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.
Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 tablespoons fresh ginger, grated
- 2 garlic cloves, grated
- 1 red chili, deseeded and chopped
- 2 cups Cremini mushrooms, sliced
- 1 medium red pepper, sliced
- 1 cup green beans, trimmed and cut in half
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Sauce
- ¼ cup oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon Shao Shing Hua Tiao cooking wine
- 2 tablespoons dark soy sauce
- 1 tablespoon ponzu sauce
- 1 packet of Ramen noodles, cooked according to package instructions
Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.
Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.
Mango and Red Pepper Salsa
It is summer and time for grilling… I am always looking for delicious sauces and salads to pair with my grilled meats. Here is a delicious, easy mango salsa…perfect with chicken, shrimp or beef… or just with some tortilla chips..
- 1 large or two medium mangos, peeled and chopped
- 3 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ large red pepper, chopped
- ½ cup cilantro, chopped
- Juice of 1 to 2 lemons
- 1 teaspoon honey
- 1 teaspoon chipotle pepper
- 2 teaspoons salt
Transfer all the ingredients in a serving bowl. Mix well and serve.