Tag: bell pepper
Fresh Ingredients
1 medium eggplant, chopped into 1” pieces
1 medium zucchini, sliced
1 bell pepper, cut into strips
1 medium onion, sliced
2 cloves garlic, minced
PantryFare
10 stuffed green olives
1 – 14 oz can diced tomatoes
Spices and Oils
2 T olive oil
½ tsp salt
¼ tsp pepper
1 tsp dried oregano
Heat the oil in a large skillet over medium heat. Add the eggplant, zucchini, onion, peppers and garlic. Saute for 15-20 minutes, until the vegetables appear to be about half cooked. Add the tomatoes, olives, and seasonings. Stir together, cover, and simmer over low for approximately 40 minutes.
Be healthy!
May 12, 2010
Fresh Ingredients
½ onion, chopped
½ red pepper, chopped
½ yellow pepper, chopped
6 mushrooms, sliced
1 zucchini, sliced
PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles
Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper
Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.
Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.
Serve vegetables over the quinoa and enjoy. Serves 4.
January 6, 2010
Dressing:
1/3 C chopped cilantro
2 T olive oil
1 T lemon juice
1-1/2 tsp curry powder
3/4 tsp salt
1/2 tsp minced garlic (from the jar)
1/4 tsp ground pepper
8 oz plain fat-free yogurt
Salad:
2 C finely shredded carrot
1-1/2 C thinly sliced yellow or red bell pepper
1-1/2 C chopped plum tomato
1/2 C golden raisins
1/4 C finely chopped red onion
2 Cans (15 oz) chickpeas/garbanzo beans, rinsed and drained
12 C chopped romaine lettuce
Serves 6
Sources: MeatlessMonday.com and CookingLight.com
September 9, 2009
Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
August 31, 2009
