Pieris japonica, better known as lily of the valley, is an eye - catching evergreen shrub with clusters
of small bell - shaped flowers.
Many of his seventh graders raise their hands eagerly, hoping that their answers will earn a congratulatory ringing
of his small bell.
Having the approximate size and shape
of small bell peppers, they are also exceptionally hot.
Not exact matches
A surprisingly
small number
of companies these days are choosing to to ring the
bell at the New York Stock Exchange.
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red
bell peppers, one - fourth
of a
small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Still, the decision to forgo an official process concerns experts and set off alarm
bells in Washington, especially after the Washington Post reported that the CEO
of one
of the companies, Whitefish Energy Services, is the neighbor
of Interior Secretary Ryan Zinke in their
small hometown
of Whitefish, Montana.
As a
small business, you don't need all the
bells and whistles
of a giant corporation.
Soleri has at his disposal a few thousands earned from his lectures and the sale
of his
bells, and from occasional
small gifts.
TING, that
small quiet sound you hear in the elevator, or from a bicycle
bell, or at the end
of the clamour
of bells on Sunday.
Even amidst this alarm and dread, even in spite
of the man's «bodily deafness / and his longstanding other sorts
of torpor,» there is a
small sign, maybe even a still voice, at any rate «a tiny
bell... there to be heard it seemed heard in its minuscule clangor.»
When I was very young, there were uncles to beg into lighting, one more time, the candles on the miraculous little machine that caught the rising heat
of the flames to spin a fan that whirled around
small brass angels with long wands, ringing miniature
bells with each revolution.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1
small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4
small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very
small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large
bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
For a pretty presentation, spoon dip into a hollowed
bell pepper or
small head
of red cabbage.
Filling: 2 red
bell peppers 11 tbsp olive oil, divided 1
small butternut squash, cut into 1» cubes Kosher salt Freshly ground pepper 1
small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2
small onion, thinly sliced 1
small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1) Peel and slice the onions thinly 2) De-seed red
bell pepper and cut into
small cubes 3) Saute red
bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red
bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top
of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
While the steaks chill, place the
bell pepper strips in a medium bowl, drizzle with a
small amount
of olive oil and season with salt and pepper.
Use them in place
of bell peppers in the Cajun Holy Trinity (
bell peppers, onion, celery), for
smaller stuffed peppers, for sweeter sauces, soups, stews, and even steeping to flavor liquids.
1 shallot, minced 3 stalks
of celery, thinly sliced 1
small head
of broccoli, de-stemmed and roughly chopped 1
bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1 cup
of frozen peas 1 14 oz can
of full fat coconut milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
for Salsa Fresco 500g tomatoes (diced) 1
small onion (diced)-- in this case optional 1 red
bell pepper and 1 yellow
bell pepper (deseeded and diced) 2
small handfuls
of chopped coriander 1 lime / 1/2 lemon juice sea salt to taste — in this case optional
1 cup vegan pesto 1 medium yellow onion 1
bell pepper — any color 2
small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
Easy fish stew own creation 1 tablespoon olive oil 1
small yellow
bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2
small red
bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2
small), peeled and diced into medium -
small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red
bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into
small pieces 2 - 3 lime wedges 1 - 3 pieces
of canned pineapple — chopped into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
I used a package
of ground chicken, two carrots, a zucchini, a package
of sliced mushrooms, a
small onion, and a
bell pepper (all minced in the food processor.).
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions, diced 2
small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red
bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice
of one lime 1 chipotle chile (diced) & a couple spoons
of adobo sauce a couple
small spoons
of mustard
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1
small eggplant (my store sells these «Italian Eggplant» that are less than half the size
of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red
bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Ingredients - 2 tablespoons
of cooking oil - 1
small onion, chopped - 1 red
bell pepper, chopped - 3 cloves
of garlic, minced - 1 teaspoon
of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced
small - 1 teaspoon honey - 2 teaspoons
of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head
of lettuce leaves, something easy for wrapping.
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1
bell pepper, stem and seeds removed, cut in wedges 1
small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces
of pita bread, cut in half, optional
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced
small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red
bell pepper, diced
small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch
of cinnamon
3 - 4
small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3
bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7
small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount
of fresh herbs — parsley, dill, basil, mint
1 cup rocotillo chiles, seeds and stems removed, minced, or substitute 1 habanero plus 5 yellow wax chiles 1
small purple onion, diced 1 green
bell pepper, stemmed, seeded and diced 1 red
bell pepper, stemmed, seeded and diced 2 ripe mangos, peeled and diced Juice
of 3 oranges 1/2 cup pineapple juice Juice
of 4 limes 1/4 cup chopped cilantro 2 pounds sea scallops Water Salt and freshly ground black pepper to taste
1 tsp neutral oil (olive oil or refined coconut oil) 1 package
of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup
of a yellow onion, diced 2 - 3 cloves
of garlic, minced 1
small zucchini, cubed or 1/3
of a medium zucchini 1
small bell pepper or 1/2
of a large, diced 1 cup
of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp
of turmeric powder 1/3 tsp
of smoked paprika 1/4 tsp chili powder 1 tbl
of water
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1
small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
1 whole fish, grouper preferred Chile paste (chiles
of choice blended with a little vegetable oil) Juice
of 1 lime Vegetable oil 1 stalk celery, chopped 1
small onion, chopped 1
small bell pepper, stem and seeds removed, chopped 2 tomatoes, peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves
of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1
small zucchini), roughly cut into matchsticks or diced 1 ear
of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium
bell pepper, diced 4 large leaves
of fresh basil, chiffonaded
I sauteed red
bell pepper, onions and garlic and when saute was done added approx. 1/2 t parsley and 1/2 veggie boullion cube with a
small sqweez
of braggs liq.
I placed 2 - 3 slices
of the varying
bell peppers, a few slices
of julienned carrots, some cabbage, a handful
of vermicelli noodles, a sprinkling
of mint and a
small handful
of lettuce (basically 1 / 10th
of the amount I have in total).
1/2 cup
of wheat berries (cook according to package directions — I used Bob's Red Mill) Olive oil 2
small or 1 medium zucchini, diced 1
small yellow onion, finely diced 1 - 14 oz can
of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein
of choice — I used about 1 lb
of turkey sausage, casing removed 1 teaspoon
of fennel seeds (I like the pairing with the sausage) Salt and pepper
The ingredients were improvised from what we had in the house, and we managed to use up a few items that had been sitting in the fridge since pizza night; half a
bell pepper and a
small chunk
of Cheezly vegan cheese.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup
bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1
small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1
small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste
Finely chop 1 quarter
of each
bell pepper; set aside in a
small serving bowl.
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red
bell pepper, chopped 1/2 green
bell pepper, chopped 1/2 cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Add a
small amount
of water, cover, and steam until the mushrooms are done and the
bell peppers are tender - crisp.
Once quinoa has cooled, add any combination
of the following: 1 red or yellow
bell pepper, diced 1 cucumber, diced 1 jar pitted kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or
smaller 1/2 red onion, diced basil, chopped optional: 2 chicken breasts, poached and chopped optional: crumbled feta cheese
Add
small amounts
of other veggies if you'd like — thinly sliced mushrooms or red
bell pepper are good in this, too.
Slow Cooker Swiss Steak with Cauliflower Mash 1.5 pounds sirloin steak or round steak 1
small onion 2 ribs celery, diced 1 green
bell pepper 1 28 ounce can diced tomatoes 1 tablespoon Worcestershire sauce 3 cloves garlic 1/2 teaspoon dried oregano leaves 1 bay leaf 1 - 2 tablespoons whole wheat flour 1 medium head
of cauliflower 1 tablespoon butter
Chop the remaining two stalks
of celery, the avocado, and the red
bell pepper into
small chunks and mix the chopped veggies into the gazpacho.
Add 1 chopped onion, 1 diced green
bell pepper, a diced red
bell pepper, and 3 - 4 cloves
of mined garlic to your Instant Pot and lightly SAUTE the veggies in a
small amount
of water, veg broth, or even the juice from a can
of drained pinto beans until softened.