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Beef Stuffed Bell peppers

Ingredients

4 bell peppers (any color)

Kosher salt and freshly ground black pepper

4 teaspoons olive oil

2 cloves garlic, finely chopped

1 small onion, chopped

Around 226 gram = 8 ounce lean ground beef

1/2 teaspoon paprika powder 

1 can tomato sauce

1/2 cup long-grain white rice

Optional 1 tablespoon chopped fresh parsley

1 Can of corn optional*

Method

Preheat the oven to 400 degrees F = 205 C. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato sauce until it coats the meat and is slightly darkened.

Boil the rice in another cooker. Cook until almost soft. Remove the sauce from the heat and add the rice and corn. Set aside until the liquid is absorbed and the mixture is cooled slightly.

Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish. Use the remaining sauce in the pan. Pour into the dish around the peppers. Bake until the peppers are tender about 1 hour 15 minutes.

Carefully transfer the peppers to a serving dish, decorate with fresh parsley. Use the sauce in the baking dish if preferable.









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Lentils Carrot And Pumpkin Soup

One of our traditional dishes. This lentils soup is so yummy, I try to make it often especially during winter and fall season. We usually eat it with pita bread. Here is my quick and easy Pita Bread recipe both with and without yeast, oven or stovetop. Enjoy! 


Moroccan Lentil Soup Recipe


Ingredients
2 tbsp olive oil
1 large onion, diced
2-3 cloves garlic, chopped
1 tbsp  ginger powder
2 tbsp tomato paste
2 tsp ground coriander
½ tsp smoked paprika
½ tsp turmeric
pinch of saffron (optional)
2 cups puy lentils, washed
9-10 cups water
1 tsp salt
ground black pepper
½ cup chopped fresh coriander or parsley

Optional*

2 carrots, peeled and sliced to pieces
250g pumpkin, sliced to pieces 

Method

Heat oil in a medium-large saucepan and gently fry onion, garlic, ginger, tomato paste and spices until aromatic and onion has softened without browning. Add vegetables*, lentils and water and simmer on lowest heat for 1 hour. Season to taste. 

When ready to serve, mix in coriander or parsley. Delicious served with pita or crusty bread topped with hummus. Soup reheats well.


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5 Booz-Free Frozen Summer Drinks


Banana Daiquiri

Serves: 2
2 large ripe bananas, sliced and frozen
Juice of 1/2 lime
1 cup coconut cream (look for a brand with few or no stabilizers, like Native Forest)
Pinch of salt
2 Tbsp. maple syrup
1 tsp. vanilla extract
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.

Jalapeno Watermelon Limeade
Ingredients:
*approximately 4 cups/32 ounces cubed seedless watermelon, tossed into a blender (I swear by my Blendtec)
*juice of 2-3 seeded limes (or lemons), preferably organic (the amount of lime/lemon juice you use is really up to you...I would add the juice of 2 limes/lemons, taste, and add more if you like)
*tiny pinch of sea salt
*1 jalapeno chile, sliced into 1-2 inch pieces (seed it if you want a mild spicy flavor)
Directions:
1. Blend the watermelon until smooth (you will end up with about 28 ounces). Add the lime juice and the pinch of sea salt and blend again.
2. Drop in the sliced jalapeno and allow to infuse the watermelon limeade for 30 minutes or so. The flavor will become more pronounced the longer you leave the jalapeno in...be careful when you are tasting the drink as you don't want the raw jalapeno to make contact with your lips.
3. Use a slotted spoon to remove the jalapeno pieces and save in the refrigerator to make another batch of the cocktail. Blend the juice again before serving, then pour into glasses over ice (you can strain the juice before serving, if you like, but I did not find it necessary).
4. Garnish with additional fresh lime to taste, if desired.


Strawberry Margarita

Serves: 2
12 oz. frozen strawberries
Juice of 1 1/2 limes
2 Tbsp. raw honey
Pinch of salt
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.

Pina Colada

Serves: 1
1 ¼ cups fresh pineapple chunks
1/3 cup unsweetened coconut flakes1/4 cup coconut cream
1 Tbsp. maple syrup
½ tsp. vanilla extract
Pinch of salt
1 cup ice cubes
Blend all ingredients in a high-speed blender until smooth. Add water a little at a time if needed to reach desired consistency. Serve immediately.


Frozen Mudslide

Serves: 2
½ cup raw cashews, soaked overnight in cold water
2 ripe bananas, sliced and frozen
2 Tbsp. raw cacao
3 Tbsp. maple syrup
½ cup cold coffee
Pinch of salt
Drain cashews and rinse with cool water. Place in a high-speed blender; cover with fresh cold water. Blend until smooth. Add remaining ingredients and blend.





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