6 large red bell peppers, halved, seeded 4 tablespoons extra-virgin olive oil 3 tablespoons (or more) balsamic vinegar 1/2 cup pine nuts, toaste
Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
3/4 cup Olive Oil 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 2 large garlic cloves, chopped 6 skinless boneless chicken breast halves 1 red bell pepper, quartered lengthwise
Place all ingredients into a large freezer ziplock bag. Can be marinated up to 1 day in advance. Drain off any excess marinade. Grill Chicken or broil the chicken at 400 degree, until juices run clear when poked.
1 cup diced peeled pitted avocado 1 cup diced peeled pitted mango Fresh cilantro sprigs Juice of 1 lime 1/4 cup Olive oil 1 red bell pepper Diced S/P to taste
Combine. Great on chicken or seafood, like grilled shrimp or scallops.
Scrambled Eggs with Mushroom and Pine Nuts Ingredients
3 eggs 2tbs chives, finely chopped 1cup sliced mushrooms 1tbs oil 1tbs pine nuts Salt and pepper
Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan. Whisk eggs in a bowl then place in the frying pan, stirring continuously. When eggs have almost cooked through, add the chives and continue cooking for a further 1min, or until eggs are cooked through. Add salt and pepper to taste. Remove from heat and stir in mushrooms before serving.
1 cup button mushrooms 3 garlic cloves, chopped 2tbs olive oil ½ tsp ground paprika
Place garlic, paprika and oil in a mixing bowl and combine well. Add mushrooms and coat well in olive oil mixture. Place mushrooms in a frying pan, or on a grill on medium-high heat. Cook for 5-8min, or until mushrooms have browned slightly and have started to shrivel.
6 comments:
Sorry, folks, it seems the produce company left the eggs off the order today. Next week :)
Roasted Bell Pepper Salad
6 large red bell peppers, halved, seeded
4 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toaste
Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.
3/4 cup Olive Oil
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 large garlic cloves, chopped
6 skinless boneless chicken breast halves
1 red bell pepper, quartered lengthwise
Place all ingredients into a large freezer ziplock bag. Can be marinated up to 1 day in advance. Drain off any excess marinade. Grill Chicken or broil the chicken at 400 degree, until juices run clear when poked.
Avocado, Mango and Bell Pepper Salsa
1 cup diced peeled pitted avocado
1 cup diced peeled pitted mango
Fresh cilantro sprigs
Juice of 1 lime
1/4 cup Olive oil
1 red bell pepper Diced
S/P to taste
Combine. Great on chicken or seafood, like grilled shrimp or scallops.
Scrambled Eggs with Mushroom and Pine Nuts
Ingredients
3 eggs
2tbs chives, finely chopped
1cup sliced mushrooms
1tbs oil
1tbs pine nuts
Salt and pepper
Place oil in a frying pan on medium heat, fry onions for 3-4min or until slightly browned, remove from pan.
Whisk eggs in a bowl then place in the frying pan, stirring continuously.
When eggs have almost cooked through, add the chives and continue cooking for a further 1min, or until eggs are
cooked through. Add salt and pepper to taste.
Remove from heat and stir in mushrooms before serving.
Chilli and Garlic Mushrooms
1 cup button mushrooms
3 garlic cloves, chopped
2tbs olive oil
½ tsp ground paprika
Place garlic, paprika and oil in a mixing bowl and combine well. Add mushrooms and coat well in olive oil mixture.
Place mushrooms in a frying pan, or on a grill on medium-high heat. Cook for 5-8min, or until mushrooms have
browned slightly and have started to shrivel.
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