Posts in : vinegar
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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings
Ingredients- 4 cloves garlic diced
- 1 tablespoon caraway seeds
- 1 pinch salt
- 3 tablespoons Extra Virgin Olive Oil
- 2/3 cup mild chile peppers chopped
- 1 1/2 cups green bell peppers seeded and chopped
- 2 cups tomatoes seeded and chopped
- 4 eggs
- salt and ground black pepper to taste
Prep Time 20 minutes Cook Time 15 minutes Servings
Ingredients- 4 cloves garlic diced
- 1 tablespoon caraway seeds
- 1 pinch salt
- 3 tablespoons Extra Virgin Olive Oil
- 2/3 cup mild chile peppers chopped
- 1 1/2 cups green bell peppers seeded and chopped
- 2 cups tomatoes seeded and chopped
- 4 eggs
- salt and ground black pepper to taste
Instructions-
Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
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Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
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Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
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- Posted by elimam
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Prep Time 10 minutes Cook Time 60 minutes Servings servingsIngredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Prep Time 10 minutes Cook Time 60 minutes Servings servingsIngredients- 6 carrots peeled and chopped
- 1/2 head cauliflower trimmed and chopped
- 1 1/2 teaspoons Extra Virgin Olive Oil
- 1 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups vegetable broth or more if needed
- 1 tablespoon curry powder
- 1 cup coconut Milk
- 1/2 lime juiced
Instructions- Preheat oven to 400 degrees F (200 degrees C).
- Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
- Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
- Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
- Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Prep Time 15 minutes Cook Time 20 minutes Servings servingsIngredients- 2 tablespoons Extra Virgin Olive Oil
- 1 head garlic peeled and lightly crushed
- 6 cups chicken stock
- 2 carrots cut into matchsticks
- 1 red bell pepper thinly sliced
- salt and pepper to taste
Instructions- Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
- Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
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Aug 1, 2016