#bell peppers
Tuna salad stuffed bell peppers topped with feta
From my friend’s house:
My friend had a lot of salmon at her place and offered to cook for myself and a mutual friend who was visiting from Spain. At the time of this dinner, she was on Whole30, so naturally our meal was Whole30 approved.
Cauliflower rice with mushrooms and carrots, pan fried salmon topped with mango salsa, and a side of baked vegetables.
Cost: free! (thanks, Jackie!)
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Fresh diced vegetables are a great way to add texture and flavor to simple recipes.
Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese
Ingredients
1 box Mostaccioli
4 tbsp extra virgin olive oil
½ cup yellow onion, diced
½ red bell pepper, diced
½ yellow red pepper, diced
½ green bell pepper, diced
1 eggplant, diced
1 28 oz can Italian tomatoes
TT salt and black pepper
1 cup ricotta
½ cup Romano cheese
½ cup Basil, thick julienne
Instructions
1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water.
2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil.
3. Stir in ricotta and simmer for five minutes.
4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving.
Photo + Recipe Credit:Chef Lorenzo Boni
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Along with the quick and easy curry soup I posted about yesterday, I made an easy version of chinjaorosu, a common stir-fry dish at Chinese restaurants in Japan. Here’s my translation of the recipe, taken from the same 10 minute Japanese recipe book.
Beef and Pepper Stir Fry
150g thinly sliced beef
4 bell peppers of various colors
½ leek (the white part)
½ Tbsp minced garlic
1 Tbsp corn starch
1 Tbsp cooking sake
1 tsp sugar
1.5 Tbsp soy sauce
pepper to taste
salad oil
Cut the peppers into long slices (or smaller if you prefer), and the leek into 1 cm diagonally cut rings. Mix the beef in a bowl with the corn starch. Heat up some oil in a frying pan and cook the peppers and leeks until soft. Set aside. Heat oil again, this time with garlic. When garlic begins to brown, add beef. When the beef is browned, add sake, sugar, soy sauce, and pepper. Mix vegetables in, and serve over steamed rice.
It could probably use a little more seasoning, maybe something spicy, but it was tasty enough as is, and I was able to make both this and the soup in less time than it took the rice to cook.
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