A Hint of Spice: Bell Pepper

Showing posts with label Bell Pepper. Show all posts

Fluffy Lemon Couscous Salad

A dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art.Some people consider it as pasta and attribute its origin to China ;while some others claim its origin to East africa.Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed.
In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold , or as a side dish.

The first time I heard about couscous was from a friend who had lived for considerable time in Cyprus.She was describing Salad made from Couscous and I was intrigued.So the next time ,I was out in whole food store I went looking for it.
This is a easy and fast recipe for couscous salad and it goes well with Grilled Salmon,Grilled Chicken or as a dish in itself.

Ingredients
1 cup Couscous
2 cups Vegetable Stock/Chicken Stock/Plain Water
1/2 tsp salt ( or more depnding on your taste)

3 tblsp freshly squeezed lemon juice
1/2 cup -1 cup chopped fresh parsely leaves(I like more of the parsley leaves,since they give a fresh earthy taste to the Salad)
1/2 red onion finely chopped
1 Zuchinni finely diced
1/2 Green Pepper(Capsicum) Finely Diced
1/2 Yellow Pepper finely diced
1 tomato finely diced
2-3 tsp olive oil
Black pepper(acc. to taste)

Directions
1.Boil 1 and 1/2 cup of liquid with 1/2 tsp salt and 1 tsp Olive oil.
2.Put 1 cup Couscous in Salad Bowl.Once the liquid is boiled ,pour it over Couscous and cover the Salad bowl with a plate for about 5 minutes.
3.After 3 minutes have elaspsed fluff the Couscous using a fork ,if couscous seems too dry add 1/2 cup of the remaining liquid.
4.Once the liquid has been absorbed,add the lemon juice,2 tsp olive oil,Black pepper and the finely diced vegetables and parsley leaves.
5.Mix well.Adjust the seasonings and lemon juie according to taste.
6.Serve Cold or at room temperature.
7.Serve with Salmon or Grilled Chicken.
'njoy!!

11:00 PM | Labels: Appetizer, Bell Pepper, Pasta, Quick Simple Ideas, Side Dishes, Tomatoes, Vegetarian, Whole Grain | 5 Comments

ROASTED VEGETABLES

Roasting Vegetables brings out the natural sweetness in vegetables and intensifies their natural flavors.For diet-conscious folks, roasted vegetables add wonderful flavors to dishes without a lot of fat and calories. Roasted veggies like garlic, potatoes, and carrots can also work wonders as fat substitutes in recipes for mashed potatoes, sauces, cream soups, and casseroles.
This recipe of roasted vegetables is Indian style.The ingredients used for marinating the vegetables are typical Indian spices and the end result is wonderful.

Ingredients
1 medium sized red potato (you can also use baking potatoes or any other kind,although red potatoes are healthy) -chopped in medium size pieces
1 red bell pepper-chopped in medium size pieces
1 yellow bell pepper-chopped in medium size pieces
1/2 green bell pepper-chopped in medium size pieces
1 carrot-chopped in medium size pieces (or you can take 5-6 baby carrots)
1/2 Zucchini -chopped in medium size pieces
tofu/paneer(optional)

For Marinate
1 cup plain(non flavored) yogurt
1 tsp vegetable oil/olive oil
2 tsp cumin powder
2 tsp red chilli powder
2 tsp salt
2 tsp garam masala powder
1 tsp pav bhaji masala
1/2 tsp coriander powder

Directions
1.Line a cookie sheet or baking sheet with aluminium foil (for ease of cleaning ...you know me...love to cook,hate to clean).
2.The first vegetable to marinate and roast should be vegetables like potato,carrots,pumpkins and beets.
3.Mix the ingredients for marinate in a deep bowl and marinate the potato and carrot pieces for 30 minutes.
4.In this time period wash,scrub and cut the other vegetables in desired size.
5.Preheat the oven to 400 degrees.
6.Take the potatoes and carrots out of marinate (keeping them as dry as possible) and spread them on baking tray and let them cook.
7.It will take approximately 35-40 mintutes for them to cook and become tender.
8.Meanwhile mix all other vegetables and tofu/paneer in the marinade and let them stand by.
9.After the potatoes and carrots have been in oven for 20 minutes,change sides using a spatula or a spoon and then spread the other vegetables.
10.Let all the vegetables roast for another 25 minutes.
11.When all the vegetables are cooked and tender,take them out of the oven.
12.Season with chaat masala (optional ) and garnish with fresh coriander leaves.

Another good marinade for roasted vegetables is
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt
ground black pepper
1 tsp cayenne pepper
red pepper flakes
1 tsp dried thyme leaves

Roasted vegetables can be served with Naan,Roti etc.Leftovers can be used for sandwich fillings,pita bread fillings or even as toppings on a pizza.Yummo!!!
'njoy!!!
Sending this to girlichef for her TWO for TUESDAYS event.

11:40 AM | Labels: Bell Pepper, Carrot, Eating Healthy, Event Entrees, Meals, Paneer, Side Dishes, Tofu, Vegetarian, Zucchini | 12 Comments

VEGETABLE CHOW MEIN

Chow mein is a generic Chinese term for a dish of stir fried noodles, of which there are many varieties. Chow mein is generally made of soft noodles, however Hong Kong style chow mein is made from thin crispy noodles.

Chow mein is also common in Indo Chinese cuisine, having been introduced by the Chinese of Calcutta. It is usually offered Hakka or with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.

Ingredients

6 oz Chow Mein Noodles

1 medium sized onion thinly sliced

1 cup cabbage thinly shredded

1 medium sized green bell pepper thinly sliced

1 medium sized red bell pepper thinly sliced

1 carrot thinly sliced

Bamboo shoots (optional)

1 spring onion finely diced

1 tsp ginger finely grated

1 tsp garlic finely chopped

1 small green chilli finely chopped

2 tblsp light cooking oil

2 tblsp soya sauce

1/2 tsp black pepper

salt to taste

Directions

1.Boil a pot of water and when it starts boilling add a pinch of salt and 1/4 tsp oil.Then put the chow mein noodles and let them boil in wtar till they are done.

2.Heat oil in a wok and saute garlic,green chilli,white part of spring onion.

3.Add Onion let it saute till it turns pinkish in color.

4.Add the green bell pepper and the red bell pepper,carrots and Bamboo shoot.Let them saute.

5.Finally add the finely shredded cabbage and let it saute for about 2 minute.

6.Add salt,black pepper and Soya Suace and mix it well to coat the vegetables.

7.Now mix the sauteed vegetables with the boiled and drained noodles.

8.Serve hot with Vegetable Manchurian or Chicken Manchurian.

'njoy!!!

9:23 AM | Labels: Bell Pepper, Cabbage, Chinese, Meals, Oriental Cuisine, Vegetarian | 0 Comments

TOMATO,BELL PEPPER & MOZZARELLA BRUSCHETTA

Bruschetta is a dish which originated in Italy but is popular all over the world.consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer.

This winter we had soup and some form of bread almost 3-4 times a week and I got tired of having Garlic Bread or french bread....so for variety I tried my hand on bruschetta.My poor DH ...he has to taste all my experiments.

Coming back to the recipe.The ingredients are as follows.

Ingredients

1 /2 (32-ounce) can whole tomatoes, drained or 3 fresh tomatoes

1 green bell pepper diced finely
2 tablespoons extra-virgin olive oil
1 clove garlic, peeled
Kosher salt and freshly ground black pepper
1 large French baquettes, sliced 1-inch thick (about 36 slices)
fresh mozzarella cheese, shredded

Directions

1.Preheat oven to 375 degrees F.

2.Finely Dice the whole tomatoes,mix the finely diced bell pepper,olive oil,salt and black pepper.

3.On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown.

4.Working quickly, rub the garlic on the toasted side of each slice .

5.Spread 1 tablespoon of tomato mixture on baguette slices and top with shredded mozarella.

6.Place bread back in oven and melt cheese slightly, about 45 seconds.

'njoy!!!

12:09 PM | Labels: Appetizer, Bell Pepper, Breads, Cheese, Comfort Food, Italian, Snacks, Tomatoes, Vegetarian | 1 Comments