Showing posts with label Bell pepper. Show all posts
Showing posts with label Bell pepper. Show all posts

Wednesday, October 17, 2012

Scrambled Eggs in Pita Pocket

Looks like my 'Silent Sunday' could extend into 'Silent Wednesday'...but that's not what's going to happen, because I have a lot to say, and I can't keep silent!
On my post from recent previous; I mentioned about 'throwing in the towel'..just not ready to do that! There's so  much to enjoy with blogging...especially with 'likewise foodie friends'...I enjoy so much from visiting all the blogs, and staying in touch with 'friends'...and I don't mean 'readers'...as some bloggers refer to other bloggers! ...to me, that is a little 'letdown'. As far as I'm concerned, I, and YOU, have lots, and lots of the so called 'readers' that do not comment, they just READ, and continue on to other blogs to read more!
 
I was cleaning out my fridge the other day, and found leftover fresh spinach, bell peppers, and always have fresh ripe tomatoes on hand, since we have tomatoes all year round in S. Florida. I have not taken any photos of my foods lately, since my Red Clam Sauce, so at the last minute, I took some pictures of my simple Scrambled Eggs. I always have wonderful pita breads in my freezer (not homemade)...but one of these days!

I had to fast since last night because I had to have my 'blood tests' for my routine checkup this morning, and I stopped at the nearest breakfast place in my 'old' neighborhood...and what a 'letdown'...just for a simple egg sandwich...sigh!...I prefer my own scrambled egg sandwich, and I'm sticking to my promise next time...'MAKE YOUR OWN!'

Scrambled Eggs in Pita Pocket
my own concoction; by, Elisabeth

2 large eggs (scrambled in a small bowl)
1 medium onion chopped (I used red onion)
1 bell pepper diced, or pepper of your choice
(I used yellow bell pepper)
A handful of fresh baby spinach
1 cup (8 oz) grated cheddar cheese or cheese of your choice
2 Tbsp. extra virgin olive oil

In a non-stick skillet, saute the onion, pepper, and spinach, till onion is wilted...add the eggs, that was pre-scrambled.

Just let the eggs settle carefully, add the salt and pepper.









Carefully separate the eggs in the middle, add the grated cheese, and just let it cook for a few minutes...do not stir, or disturb the egg mixture any longer...done!...ready to serve!...that simple:)
















Friday, September 28, 2012

Corn and Potato Chowder

It's only been a few days that I have not been around...not commenting to all you dear friends, and not linking to my favorites...Hearth and Soul Blog Hop @ Zesty South Indian Kitchen for Tuesday...Thursday Favorite Things Bog Hop @ Katherines Corner and Full Plate Thursday @ Miz Helen's Country Cottage...  so, I'm hoping that I'm not too late to be linking my post this week!


I made this incredible Corn and Potato Chowder, from ingredients that I had on hand, and seriously....no recipe required. If you have chicken or vegetable broth on hand, either homemade, or for me; preferably with soup base, or in a 32 oz Swanson brand. carton of chicken broth which is 100% natural...best of all, 99% fat free and no MSG added.

Friday, May 11, 2012

Spicy Red Bean Stew

Do you sometimes just browse through blogs, from other blogs, by just clicking over to a blog with s "shout-out?"...well, I do that quite a lot lately, and get so distracted with what I was originally set out to do.
I was recently commenting on a blog...trying to comment on a blog, that did not happen, and I got "sidetracked" to another blog, that caught my eye...such as this Spicy Red Bean Stew!

I'm linking the recipe to the blog, where I have spotted this wonderful spicy Israeli Red Bean Stew, that actually reminds me of chili...a vegetarian version...and oh, by the way, I just found this awesome small "bean crocks"...set of 2, at Goodwill for a ridiculous 79 cents each!
Without any further ado, please check out this blog for the recipe, all the way from Israel!
 Mimi, @ Israeli Kitchen
The only adaptation I made...was, that I chopped 1/2 of a green pepper, and used 2- 15 oz. cans of Red Gold diced tomatoes. I also thickened the bean stew, as I usually do, with removing 3/4 cup of the liquid from the stew, and adding 3Tbsp. of flour, mixing it smooth, and adding it back into the pot! I must say this is as "good as it gets"...
Do Not use canned beans, as Mimi suggested not to, as well. You don't want to miss out on the special nutrients, that only comes from the dried beans.
For the recipe; click here>>>Spicy Red Bean Stew
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Thank you for all your good wishes, about my hands injury...it's been about nearly one month now, and I'm just about all healed now. You all have been so kind and caring, and I do appreciate your thoughtfulness. No fun getting a nasty bite from your own pet (cat)...but you have to be understanding of the situation, and take care of the bite immediately, because infection sets in right away...which in my case it did, but it's all good now, and Prince is still around, 90% blind, from cataract, and almost deaf, but still is eating, and has not other issues other than being very, very frail and thin...still a trooper, still getting around, amazingly knowing where his food is, and his favorite lounging places (sometimes missing the jump to the bed, and sofa)...other than that he is still around, being guided by the younger little Persian kitty, that entertains him and sits by him when I'm not home! That's what I call a real "buddy!"

Happy Mother's Day!

To all mothers, grandmothers, step-mothers, and soon-to-be-mothers...may you have a lovely day full of sunshine, happiness, and much love... that you so, deserve!
Cheers!

My Mango Daiquiri recipe ...(with, or without the alcohol)
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Tuesday, February 28, 2012

Sweet Potatoes with Vegetarian-Vegan Black Bean Chili

As I mentioned to you in the near past, that we have vegetarian, and vegan meals at least 3, 4 times a week, seafood once a week, and the weekend is pretty "iffy"...never knowing what we're going to eat. That's where I get in trouble with my WW points system, even though I'm allowed extra points, every weekend I gain back at least 2 or 3 pounds; then, start again on Monday, and it takes an entire week to lose those extra pounds, and struggling to lose another pound or two. So, this is the "lifestyle". As long as I'm on track and know what's taking place, I'm more conscious of it!
This dish is the ultimate vegetarian...vegan, if you don't top the chili with the Lebni (kefir/yogurt)...but I must confess that Lebni is so creamy, tangy, thick, and the perfect topping to tame the hot and spicy flavor of this gorgeous chili topped baked sweet potato! I don't claim to be a recipe developer, or a food stylist, but then, I am a professionally trained chef, for decades now... which I never talk about, but I do mention it on the bottom of my  "about me" section. I guarantee, that you haven't seen a chili assembled like this, but there are plenty of sweet potato chili recipes out there. This way, you have the best of both...baked sweet potato, cooked black beans, and separately cooked spicy vegetables, all assembled...with LOVE!
I totally went off the original subject that I want to post about...oh yes! The Red Gold Tomato Giveaway winner!
As you can see these beautiful spicy vegetables that are still simmering, and steaming (you could actually see the steam)...they are made with the Red Gold Tomato Diced Tomato Chili Ready tomatoes.

Here's the tricky part. I did calculate the winner on my handy little Random.Org widget, and wouldn't you know who came up as #14 winner? Wendy @ The Weekend Gourmet. She specifically asked me not to include her, since she also hosted a giveaway last year, and this year, she had the opportunity to visit the Red Gold Tomato plant in person...you can read about her fabulous trip on her blog!

Next, the generator picked my Hungarian food blogger friend, Erzsi @ Troll a Konnyhamban...so sorry, but only U.S. and Canada are eligible....that was # 7...so now, I didn't want to spin the numbers again, that's how I went to the next number, which is # 8...Claudia @ What's Cookin' Italian Style!

Congratulations, Claudia...I will get in touch with you by e-mail...to get your address, so I can send it to Red Gold, and they will ship your giveaway package to you, directly!

Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
                Thursday Favorite Things @ Katherines Corner


Sweet Potatoes with Vegetarian-Vegan Black Bean Chili
my own recipe

1 Tablespoon olive oil
1 red bell pepper chopped
1 medium onion chopped
3 cloves of garlic chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1-14 1/2 to 16 ounce can diced tomatoes with juices
(I used Red Gold diced tomatoes, Chili Ready)
1 15- to 16 ounce can black beans, rinsed, and drained
( I made a large pot of black dried beans, the day before, and used 2 cups of it, rinsed and drained)
3 small yellow crookneck squash diced 
1 Tablespoon minced seeded if you like, jalapeno chili
4 lime wedges

Plain nonfat, Lebni, our sour cream (optional)
Chopped fresh cilantro (optional)

Preheat oven to 375 degrees F. Pierce sweet potatoes with a fork, and wrap them separately in foil paper. Place sweet potatoes in baking dish and bake until tender, about 1 hr. 15 minutes.




Note: the day before, make a large batch of dried black beans, and refrigerate in large plastic container, to make at least 3 different meals out of it, or just season it to make a side dish chili, or black bean soup. This is optional, you can use a good quality canned beans for this recipe, as well!


Meanwhile, heat olive oil in large nonstick skillet over medium-low heat. Add diced bell pepper and shopped onions and saute until golden, about 10 minutes. Add minced garlic and stir mixture 2 minutes. Stir in chili powder and ground cumin, then the diced yellow squash. tomatoes.Reduce heat to low, and cook for about 15 minutes, adding about 1/4 cup of water if it's needed.
Add diced tomatoes with their juices, and cook for another 10 to 15 minutes...not longer, to keep the diced pieces whole.





Heat the black beans separately in a small saucepan. You can add an extra can of beans, or the fresh cooked beans to make sure you have enough. Important: in order to spice up the beans, take a small portion from the spicy veggies, and stir them into the beans.


Arrange 1 sweet potato on each of 4 plates. Split potatoes open; mash slightly. Spoon some black beans in center of each. top with the spicy vegetables, and squeeze lime juice over.


Top with Lebni, Greek yogurt, or sour cream (optional)
 














This is an amazing healthy, colorful, and filling dish.
I figured out the WW points value, which is 7 points.
Even if you're not a vegetarian, you will love this!
Enjoy!












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Wednesday, May 25, 2011

Roasted Peppers, the Easy Way!

If I show you step-by-step how easy is to make the best roasted peppers in your own oven, I guarantee that you won't buy the jarred kind, which does not come remotely close to the homemade kind. I'm not going to convince you that it's cheap to buy red, yellow, or orange bell peppers, but if you can find a local produce market, chances are they always have bulk buys of whatever kind of vegetables that they have an abundance of, or they are getting a little too ripe, so they will put it on sale. Our local Cuban produce market has the freshest and such a variety of every kind of produce you can find.

I'm linking this to Full Plate 5-26-11 @ Miz Helen's Country Cottage

 also...HURRY,
You don't want to miss out on this giveaway on Lora's blog @ Cake Duchess Honey Girl Organic Skincare products, from Hawaii. Be sure to check it out!

You can visit their website to learn more about their amazing products! There is even a video here on this page that shows how they get the honey from their own bees in Hawaii.

honey%20girl%20organics_2007_ed


I was so thrilled when my daughter gave me 2 large bags of peppers, and zucchini, that she bought for $1.00 each bag from the produce market. That's what I call a real thrift buy and I am truly grateful for it.
If you love peppers as much as I do, follow me through all the steps and I will show you how easy it is to make roasted peppers.

Monday, May 9, 2011

Spicy Sautéed Vegetables...and an Amazing Weekend!

It all started Saturday, when my daughter gave me a huge bag of mixed vegetables from our favorite produce market...one of those fabulous deals that her m-in-law discovered, while she was here from Italy. $1.00 for a hug bag of vegetables, all mixed...zucchini, peppers, onions, some iceberg lettuce...a huge bag, no joking. There was absolutely nothing wrong with the veggies, except, they had a few bruises here, and there, and maybe starting to get a bit over ripe on some of the peppers that made the long green peppers turn orange. So, what to do with them?...what is not to do with them, but cook them up, and the best way, is to saute them with the onion, garlic, in some nice fruity extra virgin olive oil, and some great spices...don't forget the red pepper flakes, and freshly ground black pepper, and some nice sea salt, and you got yourself, a FEAST!...well, I prepped up all these great veggies, and took them over to a friends house with all the yummy things that I brought from Lora's to share with her, and her brother who is visiting their mom, from out of state.

I'm linking this to Tuesday Night Supper Club # 40... Christy @Fudge Ripple
Also made some pork ribs, marinated in Worcestershire sauce, paprika, cumin, black pepper, and garlic powder, and baked to perfection, in a 375 degree F. oven for about 1 1/2 hrs. till tender. (These were also the ribs my daughter gave me that were in her freezer from my son, who is the on-again, off-again vegetarian.) Lora did not want to deal with these because she said it's been in the freezer too long. Yea, right!!! ...since December?...so that makes it 5 months?...still like fresh, no freezer burns, so why not cook them up. They were so tender, fall off the bone, delicious!...So that's what you do for your friends...you share!...and you cook for them.
These sweet potatoes are my friend Dianne's creation. She cuts them in half, drizzles a little olive oil on them and sprinkles them with cinnamon, and adds bits of garlic...encloses the potatoes in aluminum foil and bakes it in the toaster oven on 350 degrees, F. till tender, which is at least 1 hr. or longer.
Saffron Risotto with Shrimp, Zucchini, and Peas....recipe, on this page

This is Lora's creation, and she makes this just about once a week. She does not post it on her blog because her blog is mostly about cakes, and desserts. She does not like leftovers, as a rule, unless it's spaghetti, and meatballs, lasagne, or pizza leftovers and I get her leftovers to share with friends...and truly this is gourmet, and yummy, even reheated. Just add a few drops of water, and heat on top of the stove. Now, on to the next fabulous things!

Monday, March 21, 2011

Red Gold Spicy Tomato Sauce...and a Winner!

Today is the first official day of spring! Although, here in South Florida, we've been experiencing our spring since about January, and we'll be going into full blown summer, by May...go figure! This it the tropical climate that we are accustomed to. Such a wonderful weekend we had, how about that bright and beautiful full moon that only comes around every 18 to 20 years? (witnessed it and took photos)...Sunday was such a relaxing day, did not have barely anything in my fridge to cook for lunch, for my family in my little beach condo, but I always have canned tomatoes on hand, and pasta...the little ones love the mezze penne, and the spaghetti. I also found some Italian sausage in the freezer which I defrosted, so lunch did not take long. A little bit too spicy, but my little grandson eats everything, and did not mind the spicy sauce. Hope you all had a wonderful weekend and got to witness the gorgeous moon that was 14% larger, and 30% brighter than your average full moon...that's what I call "romance in the air...or is it "Love is in the Air?"...remember that song from the eighties?

Wednesday, October 6, 2010

Perciatelli Carbonara

I did a crop, and a close up photo of my carbonara pasta, so you could see the nice sauce, with the pepper flakes, the diced red bell pepper, the bacon, and fresh parsley, the Parmesan cheese had already melted deliciously, on the top. My easy recipe, to follow. 

Perciatelli Carbonara 
(for 2)


1/2 box of a 1lb. Perciatelli or Spaghetti
1 onion, chopped
2 cloves garlic, chopped
1 red, (or any color) bell pepper, diced
a dash of pepper flakes
salt and pepper, to taste,
4 slices of bacon fried crisp, and crumbled
2 eggs, mixed with 1/4 heavy cream
1 Tbsp extra virgin olive oil
1/4 Cup grated Parmesan cheese
1Tbsp. bacon fat


First step, which is the most important step...In a large high heat resistant skillet, fry the bacon until crisp, and lay them on double thick paper towel to absorb the grease., and chop or crumble into small pieces. Next, drain but leave about 1 Tbsp. of the bacon grease, and add to it the1 Tbsp. of the olive oil. Saute  the onion, the chili pepper flakes, garlic, and bell pepper, in the reserved bacon grease, and olive oil.
In the meantime, boil pasta to al dente, saving 1/2 cup of the cooking water, if needed, to thin out the sauce, (which you most like don't have to) 
Scramble the eggs with the cream till nicely blended, and set aside. Drain the pasta, leaving about 1/2 cooking liquid, and set that aside. Pull the skillet off the heat, and add the pasta right into the skillet, pour the eggs, and cream mixture, right over the top, and mix together, adding the Parmesan cheese, and serve, with additional cheese, and chopped parsley, with a generous grinding of black pepper
note:
Be sure to pull off the skillet, from the heat, to add the eggs, and cream, otherwise you will end up with scrambled eggs, and not a nice, smooth sauce. One good thing is, for adding the cream...you will not have to use a lot of eggs, and save on fat, and cholesterol. You can use a mixture of butter, and olive oil to saute the onions, and the peppers, but the bacon grease gives it a nice, rich, flavor.

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Thursday, September 23, 2010

Thai Shrimp Noodle Soup

Today, is one of those South Florida days, that you welcome a nice bowl of soup. It's raining, and a nice breeze, but still a hot 82 degrees. We're not seeing fall or falling leaves around here, that's for sure! I connected with a lot of nice friends through Foodbuzz, and they are from all over the United States, and the World. I'm glad that I have the Google Translator on my blog, so other people with different languages can actually translate it to their own. I think it's so cool to have that widget. Sure brings a lot of us together...and not have to have the mishap of the biblical Tower of Babel. We're all ONE...and one thing I'm sure of is that we all share common interests, being FOODIES!
I didn't feel like going to the store to pick up any specialty items, my "good old standby" bag of shrimp in the freezer always is a good "friend." Ready, when I am...sounds kind of corny, but it really is true. For the Thai shrimp noodle soup, all you need is the shrimp, the rice noodles, some vegetable, and don't forget the spices. The Thai sweet, and spicy chili sauce, always works, and it's good for dipping as well. Instead of posting the recipe later, I will start now. I hope you enjoy a different soup, instead of the same old...same old, and also really good if you're a vegetarian, No meats of any kind that is in the soup. Just all fresh ingredients. I wanted to keep the broth separate, and the shrimps separate, but decided to combine the two, so instead of eating a vegetable soup, and shrimp with vegetables on the side the best of the two are happily joined together.
The first thing I do, is saute the onions, garlic, and peppers, add some chopped fresh cilantro, and the strained cooking liquid from the shrimp shells and tails, and add it to the heated up vegetable broth that already has the sugar snap peas in it.
...and here's the finished product. The shrimp goes in with the sauteed vegetables, at the very last minute, when vegetables are soft and just tender, and let shrimp turn pink. Add together the shrimp and vegetable mixture, and serve it in a nice soup terrine. This is not just any soup terrine.
Did I get lucky?...or did I get luck! A Graf von Hennenberg Porzellana 1777, from The German Democratic Republic. It has the green crest on the bottom, and the coat of arms. Truly a beautiful porcelain work of art. Don't know what year, don't know what it's worth, but I would not want to sell this beauty. It's a keeper! Paid $7.99 for this truly antique at World Thrift, in West Palm Beach. The elderly couple that some me buy it, suggested that I take it to the  antique fair that we have here, to have it appraised! I just might do that out of curiosity.
Thai Shrimp Noodle Soup

1/2 lb. shells and tail on, large deveined shrimp
(you can use 1lb. if you like)
32 oz carton all natural. vegetable broth, or 2 16 oz. cans
1 cup water
2 1/4 in. thick slices of peeled fresh ginger
( or 1 teaspoon of good quality powdered ginger)
1 red bell pepper, sliced diagonally, or
(1 orange, or yellow bell pepper)
1 green bell pepper sliced diagonally, or
(you can stay with just the yellow, orange or red)
1 medium onion cut in half, and sliced diagonally
3 oz. fresh snap peas, string removed from the back
( you can use frozen pea pods if you like instead of fresh)
2 cloves of garlic minced
2 Tablespoon vegetable oil
juice of 1 lime
handful of fresh cilantro chopped
3 oz. rice sticks (rice noodles)
1 Tablespoon Thai sweet chili sauce (also used for dipping)

Remove shells and tails from shrimp, and boil them in the 1 cup water, strain the liquid, and set aside. In a large skillet,over medium high heat. Saute the onions, peppers, garlic and ginger, (or add the ginger powder) in the vegetable oil. When the onion starts to get wilted, add the cilantro, and saute for another few minutes. Add the chili  Add the shrimp, the chili sauce, the juice of the lime, and  the reserved strained water. Let the shrimp get nice and pink and take it off the heat. Have the broth ready at this time, warming it up, adding the snap peas, At this time, you can add all the ingredients from the shrimp, and mix it into heated broth. It's ready to ladle out, adding a little more chopped cilantro on the top. Serves 4.
note:
This is not too spicy, but you can add more chili sauce to the individual bowls, and also extra lime juice.
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Wednesday, September 22, 2010

Italian Sausage and Peppers

I was not going to post this...seems like I'm contradicting myself about eating healthy. Actually this is not so bad, considering I made it as light as possible. No grease, no extra fat...this would certainly can be categorized in the Atkins diet, maybe even Weight Watchers?...been there, done all that...and so, the saga continues.

Before I post the recipe for my Italian sausage and peppers, I will proudly show off my Suzanne Somers stainless steel skillet, 10 in. in diameter, has a nice non-skid handle, and the best part was, that this skillet has never been used by any one. I paid $2.99 for it, at Goodwill, and I've had it for over 1 year. In order to cook or fry on high heat, you must either have a cast iron skillet, or a calphalon, or a heavy duty stainless steel, as it is in this case. You will only destroy you nice non-stick pan. I absolutely love this frying skillet, it's easy to clean, even if you get burns on there. When you soak it in hot soapy water, the stain just rolls off. I am all green practically, with cleaning supplies. Just simply scour it with baking soda...takes the place of the strong chemical scouring powder, and you can also clean your sink with the baking soda, and will freshen up your garbage disposal. So now, on to my recipe...actually not really a recipe, just the instruction of how I came up with this great idea for the sausage and peppers. Not drowning it in oil, not letting it get lost in red sauce, but everything fresh from my refrigarator, that needs to be used up, anyway.

Italian Sausage and Peppers

2 links of mild Italian sausage
1 link of hot Italian sausage
(about 1 lb.)
1 green bell pepper
2 Hungarian wax peppers (or banana peppers
or Cubanelle, you can variate the peppers of your choice)
1 large onion
1 or 2 cloves garlic, sliced
2 Tablespoons vegetable oil
2 medium tomatoes (fresh)
1/2 cup vegetable broth or plain water is good
salt and peppers, (optional)
(sausage and peppers, are hot and salty enough)
1 teaspoon Hungarian paprika
Cut sausages with a sharp blade knife, to 3 inch pieces. ( slices will just fall apart, so this is suggested.) Cut peppers lenghtwise into about 1 inch strips, (not too thin) Cut onion in half, and cut fairly thick slices, lengthwise, also. Tomatoes cut in half, and also sliced thick into lentghwies slices. (Everything is cut lenghtwise, so they look nice and uniformed.)  First, start with the sausage to brown them in the vegetable oil, on med.high heat, for about 10 minutes, so they get nice and brown. Lower the heat, and just cook them low, for an additional 15 minutes. Add all the peppers, onion, garlic, and tomatoes, and saute them, leaving the sausages in the skillet, but at this time, add half of the broth or water. It will start to caramelize it, and keep cooking them for an additional 15-20 minutes, adding the rest of the broth to keep getting nice and juicy, this way it will not burn, or get dry. You should end up with perfectly cooked sausages, and just the right texture of the peppers, and onions. The tomatoes will stay nice and soft, and not falling apart. Serves 2.
note: 
Leftovers are great for the next morning with scrambled eggs, or reheated and served in a hoagie roll with melted mozzarella. (that is if you're cooking this for 1, but if for 2, you will not have any leftovers.) If you like pork, this is an ultimate comfort food!
Another excerpt, from WOMEN FOOD AND GOD

The shape of your body obeys the shape of your beliefs about love, value and possibility. To change your body, you must first understand that which is shaping it. Not deprive it. Not shame it. Not do anything but accept--yes, Virginia--understand it. Because if you force and deprive and shame yourself into being thin, you end up a deprived, shamed fearful person who will also be thin for ten minutes. When you abuse yourself (by taunting or threatening yourself) you become a bruised human being no matter how much you weigh.
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