This is a very simple and easy recipe of oven roast peppers to have always handy in the refrigerator. These oven roast peppers can be kept in your refrigerator for up to 2 weeks and used on top of green salad or as a side dish. It is not only colorful but very tasty.
Ingredients:
2~3 lb of mini bell peppers, yellow, red and orange
10~15 garlic cloves (you can cut on the amount if you are not a garlic fan)
1~2 tablespoon olive oil
1 teaspoon dry oregano
1 teaspoon dry parsley
1 teaspoon dry basil
Salt and pepper to taste
Method:
Remove the seeds and the stem from the peppers, peel the garlic and slice. In a big bowl mix all the ingredients together by gently tossing the peppers. Place the peppers in an oven safe dish for 20~25 minutes at 350F. Let is cool and serve. On my salad, I just add a little balsamic vinegar since the peppers already have olive oil, salt and pepper, it makes a good salad look even better.
Did you know that red peppers contain more vitamin C, lycopene and carotene than green peppers? Did you know that paprika, a spice used in many culinary dishes is made from grinding dry bell peppers.
This is the easiest salad you can make with tofu. Tofu come in very different consistency and flavor, for instance there are the fresh ones and the processed ones. For this salad I used the processed, which is produced from a fresh tofu, you can find usually in the refrigerator section and it is not kept in water. Most of the baked tofu contains salt and spices, therefore it is not necessary to add more flavor to it, making this dish is extremely simple and yet very savory.
Ingredients:
1 pack of baked tofu
1 bunch cilantro chopped
1 tablespoon sesame oil
½ tablespoon soy sauce
1 teaspoon hot oil
Preparation:
Slice the baked tofu (thin), add the soy sauce, sesame oil and the hot oil. Mix gently and fold in the cilantro. It is ready to serve.
Did you know that tofu is made by coagulating soy milk? Therefore tofu is low in calories and is low fat. Moreover, tofu is rich in iron.
When I heard for the first time the term “fast food”, immediately came to my mind that is a dish that you can prepare really fast. Only later I learned the real meaning of “fast food”. Here is one of my version of fast food. It is really fast if you have handy the ingredients, I promise you that it will not take more than 15 minutes. You can substitute “Old Bay” spice with celery salt, pepper and paprika.
Ingredients:
2 filets of salmon
Old Bay spice
1 tablespoon olive oil
½ bag of mix greens
1 carrot shredded
3~4 leaves of romaine lettuce
½ cup of strawberries
2 tablespoon pine nuts
2 tablespoon extra virgin olive oil
2 tablespoon balsamic vinegar
Preparation:
Turn the convection oven to 375F, if you have a timer, set it to 15 min. In the meantime, in a oven safe dish add the olive oil and place the salmon, turn it so the whole filet is cover with the oil. Sprinkle with the Old Bay spice and place in the oven for 12 minutes.
Once the salmon are in the oven, prepare the salad.
Rinse the romaine lettuce and strawberries and cut in small pieces. In a salad bowl, place all the greens, and top it of with the carrot, strawberries and pine nuts.
When the oven goes off, add the extra virgin olive oil and balsamic vinegar to the salad and mix gently. Serve with the baked salmon.
Did you know that balsamic vinegar is not a vinegar? But a product make from a reduction of cooked grape juice.
Aged balsamic vinegar is rich, thick and has a deep brown color. The flavor is a balance between sweet and sour elements of the cooked grape juice, with a hint of wood barrel that was aged in.
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