#bell pepper

Not sure how to feel about my pepper plant having a face

Now, in addition to my tomatoes, I have a bit of a Mediterranean garden going on.

Mom is visiting for my birthday and she encouraged me to get some new plants when we went to grab soil and pots.

So we’ve got green bell peppers, Italian oregano, green and purple basils, and rosemary going now. My porch may still look a little wild, but it’ll at least smell and taste good.

Tuna Melt Stuffed Bell Peppers

Source

Recipe

This dish contains:

• 1 red bell pepper
• 1 egg
• Country herbs for seasoning 

First cut the upper side part of the bell pepper, to make a hole for

the egg.

Season the bell pepper, then add your egg.

Bake it for 10-15 minutes.

Serve it with fried mushroom, salad, and hallumi cheese.

Enjoy =)

هذا الطبق يحتوي على:

• ١ فلفل احمر حلو
• بيضة
• توابل مشكلة

اولا نقوم بقطع الجزء الجانبي للقلقل بحيث يصبح الشكل مجوف

ترش بالتوابل المشكلة 

تضاف البيضة

و تدخل للفرن لمدة ١٠-١٥ دقيقة

تقدم مع فطر مشوح و خس و جبن الحلومي

و بالعافية =)

8/21/21 ~ Green bell pepper

Yellow bell peppers are the green bell peppers of bell peppers

Everything on the picture is not what you think. “Chicken” is sticky garlicky tofu and fried rice is cauliflower rice with vegetables. I hope you’re hungry and ready for simple vegan meal.

1. What is required:

For tofu:

• 1 block of plain tofu (180 g.)
• ¼ tsp salt
• 1/8 tsp black pepper
• 1 tsp chili powder (optional)
• 2 tbsp soy sauce
• 1 tbsp water
• 2 tsp rice vinegar
• 1 tsp garlic paste (or 1 garlic clove, minced)
• ½ tsp sugar
• spring onion and sesame seeds to garnish (optional)

For cauliflower rice:

• 450 g. frozen cauliflower rice*
• 1 red bell pepper
• ½ zucchini
• ¼ lemon juice

* if you cannot find frozen cauliflower rice, you can make your own in the food processor or use the cooked rice. In this case, better take leftover rice

2. Preheat the oven to 220 C or 420 F

3. Tear the tofu into medium sized chunks. Cover it with black pepper, salt and chili powder. Mix well. 

4. When the oven is ready, layer the tofu chunks on the baking sheet. Bake for 10 minutes.

5. While the tofu is baking, mix garlic paste, soy sauce, water, rice vinegar, and sugar. 

6. Now it’s time for multitasking The tofu is in the oven, start cutting your vegetables. Chop the bell pepper and zucchini into small cubes. By the way, I decided to use small onion heads from spring onions to fry with tofu so i sliced it as well.

7. After 10 minutes, remove the tofu from the oven. It will be crispy around the edges. Fry it in the frying pan with the sauce you mixed earlier. I added the sliced onion. I do not use oil when frying but if you don’t have a non-stick pan, fry it in oil.

8. I fried the tofu chunks for 8-10 minutes on low heat and topped it with green onion. I strongly believe Asian food and spring onion are married. Actually, spring onion is the indicator the food is Asian

9. In the same frying pan, fry the chopped bell pepper and zucchini for 3-4 minutes. Add cauliflower rice and cook for 5-6 minutes. Add lemon juice, mix well and cook for 1-2 minutes. I did not add spices because the cauliflower was with salt, pepper and other herbs. If you use your own home made cauliflower rice or normal rice, add salt, pepper, spices to your taste.

Voila! You are ‍ and…

and cheers!

cinemagraph artist

On this warm and beautiful Easter Monday, here’s a bright and colourful Egg, Cucumber, Tomato and Feta Salad. It is delicious and light, so you can still indulge in your chocolates for dessert! Have a good one!

Ingredients (serves 1):

• ½ teaspoon coarse sea salt
• 1 large egg
• 2 cups freshly picked Mesclun or lettuce, rinsed
• ¼ large cucumber, rinsed
• ½ small orange or yellow bell pepper
• 2 large, ripe cherry tomatoes (or 4 small), rinsed
• 1 small Green Onion
• 1 ½ tablespoon Lemon Dressing
• 15 grams/½ ounce Feta cheese

Bring a small saucepan filled to three-quarters of waterto the boil. Add coarse sea salt, stirring until dissolved. Gently plunge in the egg, and cook, for 7 minutes.

Meanwhile, roughly chop Mesclun and arrange into serving plate.

Cutcucumberinto slices, and halve those slices. Cut bell pepper into thin strips. Cut cherry tomatoes into quarters (or halves if they are small). Scatter cucumber slices, bell pepper stripsandcherry tomato quarters over the Mesclun.

Finely slice Green Onion, and sprinkle all over the salad, saving a little of the chopped green part.

Drizzle generously with a tablespoon of the Lemon Dressing.

Once the eggis boiled, plunge it in a bowl of cold waterwithice cubes, to stop cooking and cool slightly. Peel the eggand cut it in half.

Placeboiled egg halves onto the salad. Crumble Fetaall over, and drizzle with remaining Lemon Dressing. Finally, sprinkle with reserved chopped Green Onion.

EnjoyEgg, Cucumber, Tomato and Feta Salad immediatlely.

On a rainy and chill Spring day, a steaming bowl of these fragrant Courgette and Tomato Beans makes a hearty and comforting lunch.

Ingredients (serves 1):

• 1 heaped tablespoon duck fat, Goose FatorCapon Fat
• ½ onion
• ½ small red or orange bell pepper
• a small courgette, rinsed
  
• 1 large garlic clove, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ can white navy beans
• 1Whole Peeled Tomato + 1/3 cup of its juice
• salt and freshly cracked black pepper, to taste
• 1 teaspoon Hot Pepper Sauce
• ½ cup water
• 4 cherry tomatoes
• 2 teaspoons caster sugar

In a medium, deep, nonstick skillet, melt Capon Fat over medium-high heat.

Peel and finely chop onion. Seed and chop bell pepper. Add chopped onionandbell pepper to the skillet, and cook, a couple of minutes.

Dicecourgette, and stir into the skillet. Cook, a couple of minutes more. Add minced garlic,dried thymeand dried basil, and cook, 1 minute. 

Drainwhite beans and rinse them under cold water. Drain them once more, thoroughly, and stir into the skillet. Fry, 3 minutes.

Roughly chop Whole Peeled Tomato, and stir into the skillet, along with its juice. Season, to taste, with saltandblack pepper. Stir in Hot Pepper Sauce. Then, stir in water, and bring to the boil.

Halvecherry tomatoes.

Once boiling, reduce heat to medium-low, stir in cherry tomatoes, and simmer, 5 minutes or so. Stir in caster sugar until completely dissolved.

ServeCourgette and Tomato Beans hot, with a slice or two of toastedWholemeal Loaf.