Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Ingredients:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

Ingredients:

1 red bell pepper, diced
1 small onion, chopped
3 tbsp extra virgin olive oil
2 tbsp rice, rinsed, drained
2 large tomato, peeled, diced
1/2 tsp crushed red pepper
Salt
Pepper
1 tsp pomegranate paste or Grenadine syrup

Preparation:

Saute the onion with olive oil until it's softened. Add the red pepper, rice, tomatoes, crushed pepper, salt and pepper. Put the lid on. Do not open while its cooking. Cook for 20 minutes under medium heat. Turn the heat off, add pomegranate paste, stir.

Sprinkle some chopped parsley all over the dish. Serve warm or at room temperature with Turkish Bread.
You can have this vegetarian dish as a main course or as a side dish.
 
You can use lemon juice instead of pomegranate paste

Kirmizi Biber Yemegi (red peppers dish)

Added on 5:28 PM

Ingredients:
Serves: 4 to 6

For the vegetables:

3 Courgettes (Zucchini) cut in chunks
4 red onions sliced
3 capsicums (Bell peppers) – one in each colour – red, green & yellow or orange
1 medium butter nut squash cubed into 2cm pieces
salt & pepper to taste
2 tsp each of ground cumin(jeeru) and cinnamon (taj) powder
2 tsp paprika powder
3 tbsp olive oil
For the Couscous:

3 cups couscous
420 g canned chick peas drained and rinsed
3 tsp salt
2 tsp Arabic seasoning mix (cumin, coriander, black pepper, fenugreek, garlic, ginger, mint, onion, cloves, cinnamon, chilli and aniseed powder)
juice of 1 lemon
3 tbp olive oil
hot water

Preparation:

1) Pre -heat the oven to 200′C. Chop all the vegetables into large chunks about 2 cm cubed pieces. For the zucchini/courgette I cut it half length ways and then chopped it into 1 cm semi circles. For the butternut squash I have learnt the hard way that you need proper sharp knife and peeler.
2) In a  large baking tray place all the vegetables, and pour the olive oil over the vegetables together with the spices and salt, mix thoroughly and place in the oven.
3) While the vegetables are cooking, prepare the couscous. Drain & rinse the chick peas and keep aside. Boil some water. In a large bowl, place the couscous, chick peas, seasoning and all the other ingredients. Pour boiling hot water, enough to cover the couscous and 2 cms extra and mix with a fork.  Making sure all the grains of couscous are coated with the spice, olive oil and lemon juice, keep on mixing at regular intervals just to make sure that the grains of couscous don’t lump together. Once the water has absorbed taste the couscous for the correct balance of flavours and to make sure the couscous is al dente, you can add a little extra hot water if needed and mix again with a fork.
4) Check on the vegetables and mix at regular intervals to ensure that the vegetables cook evenly and the spices mix well together. They should be cooked in about 30 mins, check to make sure, once cooked remove from the oven and you are ready to serve with the couscous.

Moroccan Style Vegetables with Couscous

Added on 9:15 PM

Ingredients:

  • 6 large ripe tomatoes
  • 4 bell peppers
  • 4 zucchinis
  • potatoes
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 150g long grain rice
  • 15g of dill finely shredded,
  • salt and pepper
  • a pinch of sugar
  • parsley and basil (optional)
 Preparation:

Cut a 2cm thick slice off the top of each tomato. Do the same with peppers and zucchinis. Scoop out their pulp with a teaspoon into a bowl and set aside.
Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for almost 10 minutes, stirring now and then, until the mixture is thickened. Make sure that there is some juice in the pan still.
Stir in the rice and the dill, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Add salt and pepper and a pinch of sugar (it always blends well with frest tomatoes).
Preheat the oven to 190°C fan.
Put the hollowed out tomatoes, peppers and zucchinis into a slightly oiled baking dish and fill with the rice mixture. Replace the tops.
Cut potatoes and arrange them between the stuffed veggies.
Bake in the oven for 35-40 minutes, until the tomatoes and veggies are tender and the rice is cooked through.
Garnish with basil or parsley leaves and serve with feta cheese and bread.

Greek Stuffed Vegetables

Added on 8:01 PM

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