bFeedme

Cooking, Recipe and Food Blog

Grilled Antipasto

By

Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Stir-fried Beef with Vegetables

By

Stir-fried beef with vegetables is an Asian recipe that is sweet and salty at the same time. The crunchy vegetables add color and crunch to the dish.  You may add some more vegetables or remove some if you wish. Adjust the taste or even add some chili for more spice.

 

Ingredients:

500g beef tenderloin, sliced thinly

2 tablespoons peanut oil

4 cloves garlic, crushed

50g snow peas

425g can baby corn, rinsed and drain

6 green onions, chopped coarsely

1 red bell pepper, seeded and sliced into cubes

1 green bell pepper, seeded and sliced into cubes

2 tablespoons oyster sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

 

Heat the oil in a wok or large frying pan. Sauté the garlic for 1-2 minutes until it becomes fragrant and light brown. Next, stir-fry the beef in batches until it is cooked. Add the red bell pepper, green bell pepper, baby corn and snow peas. Mix in the fish sauce, oyster sauce and brown sugar. Toss all the ingredients until well combined. Cook it for 4-6 minutes until the vegetables are tender. Transfer the beef and vegetables to a serving plate and serve with rice.

 

Photo Courtesy Of:   stu_spivack

Vegetable Linguini

By

This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Pork and Pepper Stir-Fry

By

 

Bell peppers or capsicums contribute a lot of flavor to a dish. They also contain vitamin C and lycopene like tomatoes. Here is a yummy pork and bell pepper recipe you will surely enjoy. If you are not fond of spicy food, you can make do without the jalapenos and it will still be delicious. This dish is best eaten with rice or tortilla.

 

Ingredients:

2 pounds pork tenderloin, cut into 1/2 inch strips

2 tablespoons olive oil

3 onions, thinly sliced

2 tablespoons all-purpose flour

3 tablespoons paprika

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

2 fresh jalapeno peppers, sliced into rings

2 tablespoons soy sauce

2 large cloves garlic, minced

1 teaspoon salt

Ground black pepper

Coriander

Sesame seeds

 

Marinate the pork in soy sauce.

In a large skillet over medium flame, heat the olive oil. Saute the garlic and onions for 3-5 minutes or until the onions are translucent.

Dredge the pork in flour and stir-fry for 15-20 minutes or until it is tender. Add the bell peppers and jalapeno. Cook for another 10 minutes or until the peppers are half cooked, but still crunchy. Season it with paprika, salt and pepper. Mix well. Garnish with coriander and sesame seeds before serving. Serve warm.

 

Photo Courtesy Of: comicpie

 

Roasted Vegetable Pasta

By

 

This is a healthy baked pasta dish. The sweetness of the zucchini and the bell peppers make the dish extra tasty.

I prefer cooking it with tomato sauce, but cream is equally good.

 

Ingredients:
3 cups uncooked penne pasta (9 oz)

1 medium red bell pepper, seeded and sliced

1 medium yellow bell pepper, seeded and sliced

2 cups fresh mushrooms cut in half

1 medium zucchini, cut into 1/2 inch pieces

2 tablespoons olive oil
1 teaspoon Italian seasoning

1/4 teaspoon salt

1 cup tomato sauce or cream

2 cups milk

2 cups grated Cheddar cheese

 

Preheat the oven at 350F.

In a pot of boiling water with salt and oil, cook the pasta according to package instructions or until al dente. Drain and set aside.

In a large bowl, combine the bell peppers, mushrooms and zucchini. Add oil, Italian seasoning and salt. Toss well until the vegetables are coated with oil and spices.  Place the vegetables in a greased baking pan. Bake it for 15-20 minutes or until they are soft. Transfer them to a plate.

In a saucepan under medium heat, combine the milk and tomato sauce or cream. Stir in half of the cheese until it is melted. Add the pasta and half of the vegetables. Mix well.

Place the pasta in the baking pan.  Top it with the remaining vegetables and sprinkle with cheese. Bake for 25-30 minutes or until the cheese bubbles and turns light brown. Let it cool for 5 minutes and then serve.

 

Photo Courtesy Of: mastermaq