Not exact matches
Slice the
peppers in half and or cut a wide circle
around each stem hollow out the inside in order to stuff them entirely.
Slide a cube of pineapple onto a soaked toothpick, then secure the ham
slice around the stuffed
pepper with that toothpick.
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black
pepper 1/3 cup olive oil 2 medium zucchini (
around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
You can certainly swap a few things
around if you prefer, replacing one of the layers with
sliced peppers, or even seasoned ground lamb, if you want to make a meal out of the recipe.
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)
For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced red
pepper,
sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had
around).
Drizzle some olive oil on the beet
slices, season with salt and
pepper, and rub it
around until they are coated.
Wrap the
slice of bacon, top to bottom,
around each
pepper, covering the cap, and secure with a toothpick.
If you don't have any asparagus
around, try using
sliced bell
peppers!
There's actually a lot of different ways it can be made, but all of them involve thinly -
slicing squash,
peppers, onions, and usually eggplant into thin rounds and lining them
around a pan with herbs and butter.
Ingredients For the vegetables 2 spring onions, cleaned and
sliced 4 - 5 tablespoons extra virgin olive oil 450 - 500 g fresh asparagus, cleaned and chopped freshly ground black
pepper, to taste filtered water
around 70 g vegan ham, chopped For the muffin batter 200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea -LSB-...]
1/4 cup olive oil 1 large onion,
sliced 2 jalapeños, seeded and diced 3 garlic cloves, minced 1 tsp minced fresh ginger 3 cups chopped green tomatoes (
around 3 tomatoes) 3/4 cup white wine (Chardonnay) 1/4 cup coconut milk 1 Tbsp sugar 1 tsp salt 1/4 tsp black
pepper 1 Tbsp chopped fresh basil 1 Tbsp chopped fresh oregano
Place steak in center of grid over medium, ash - covered coals; arrange onion
slices and bell
pepper around steak.
1 to 2 tablespoons of Sichuan peppercorns vegetable oil (or other neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic
around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt &
pepper sour cream, cashew cream,
sliced herbs as garnish (optional)
Cover with
pepper jack cheese
slices and then dollop white bean hummus all
around, using spoon to spread.
When I start to get hungry
around 10 a.m. I eat a handful of walnuts or almonds, or apple
slices with almond butter, or an avocado with balsamic vinegar and a little salt and
pepper.
:: put in a dish and place
around the
slices some
peppers that you have in front of you (this is for the smell, but of course you can eat too!!)
Add tomato sauce to pan
around peppers; cover each
pepper with 1/2
slice Monterey Jack.
Cauliflower rice:
Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (opt
Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one
around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (opt
around you) 1 - 2 tbsp olive oil
Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (opt
Around 8 oz (1 cup)
sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt &
pepper to taste Diced green onions, for garnish (optional)
Trim
pepper from
around stem on reserved top
slices; chop
pepper into pieces.
Once all
peppers are stuffed, wrap 1
slice of bacon
around each one, leaving the ends of the bacon on the bottom of the
pepper.