Daily Cooking Recipes Let Me Make Cooking Easy

July 12, 2014

Red Bell Pepper Soup

Filed under: Soups & Stews — Tags: , , , , — Chef @ 11:15 am

Refreshing Red Bell Pepper Soup

Florence
Course Soup
Cuisine American

Ingredients
  

  • 4 red bell peppers diced
  • 1 small sweet onion diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste

Instructions
 

  • In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  • Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  • Stir again before serving, taste and adjust seasoning.

 

June 23, 2014

Brown Rice Spanish Skillet

Filed under: Rice,Vegetarian — Tags: , , , , — Chef @ 11:00 am

Brown Rice Spanish Skillet

Florence
Course Rice
Cuisine Mexican

Ingredients
  

  • 1 Tbsp cooking oil
  • 2 cups uncooked brown rice
  • 1 large sweet onion diced fine
  • 1 medium green bell pepper diced fine
  • 4 cups vegetable broth or chicken broth
  • 1 - 15 oz can diced tomatoes-green chili blend
  • 1/2 tsp kosher salt
  • 3 Tbsp chipotle pepper

Instructions
 

  • Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
  • Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
  • Serve hot or room temperature as a side dish with grilled meat of your choice.

 

June 3, 2014

Roasted Red Pepper Hummas

Roasted Red Pepper Hummas

Florence
Course Dip
Cuisine Greek

Ingredients
  

  • 2 cloves garlic minced
  • 1 - 15 oz can garbanzo beans drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

Instructions
 

  • In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
  • Process until smooth.
  • Add roasted red peppers and basel.
  • Process until peppers are finely chopped.
  • Cover, Chill and Serve.

 

April 20, 2014

Prawn Kabab

Prawn Kabab

Florence
Course Appetiser
Cuisine American

Ingredients
  

  • 1 1/2 pounds prawn
  • 2 bell pepper
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 tablespoon cooking oil
  • 8 ounces cherry tomatoes
  • 1 teaspoon lemon juice

Instructions
 

  • De-vein and clean the prawns
  • Mix chili powder, salt, lemon juice, and turmeric powder with 1 tablespoon of cooking oil in a metal bowl
  • Marinate the prawns in the mixture
  • Let rest for 1 hour
  • While waiting, quarter the bell peppers and remove their seeds
  • Quarter the tomatoes
  • Spear the prawns, capsicum, and tomatoes onto the skewers. Alternate as you go
  • Place on hot grill and cook until well done, turning occasionally to avoid burning them
  • Serve Immediately

March 24, 2014

Viva Verde Roasted Pepper Rice Pot

 

Viva Verde Roasted Pepper Rice Pot Photo

Viva Verde Roasted Pepper Rice Pot

Florence
Course Side
Cuisine American
Servings 6

Ingredients
  

  • 4 large bell peppers
  • 4 cups chicken stock divided
  • 1 cup fresh chopped parsley
  • 1/2 cup chopped onion
  • 1 garlic clove
  • 1 teaspoon kosher or sea salt
  • 1/8 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 cups uncooked long grain white rice or brown rice

Instructions
 

  • Heat oven to 400°F
  • Lightly coat whole bell peppers with olive oil then place on a baking sheet.
  • Roast until softened and slightly charred, then remove from oven.
  • Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
  • Remove and discard the skins, stems, seeds, and membranes.
  • Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
  • Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
  • Set aside.
  • In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
  • Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
  • Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
  • Fluff the rice with a fork and serve hot.

February 2, 2010

Sundial Garden Potatoes

Filed under: Cooking Recipes — Tags: , , , , — Chef @ 8:00 am

Garden Potatoes

Florence
Course Side
Cuisine American

Ingredients
  

  • 1 - 24 oz. bag frozen potato wedges
  • 1 - 10 oz. can non-fat refried beans
  • 1 cup chunky salsa
  • 1/2 cup diced red onion
  • 1 - 4 oz. can diced green chilies
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • **GARNISH**
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped yellow bell peppers
  • 1/4 cup whole kernel corn -- drained
  • 2 tablespoons sliced green onions

Instructions
 

  • Bake potatoes according to package directions
  • In large saucepan, combine remain ingredients heat completely.
  • Arrange potato wedges on large plate.
  • Pour bean mixture over potatoes covering potatoes completely.
  • Put on top Garnish.
  • Serve.

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