Idea a.
Chicken Corn Bell Pepper Chaat
Knowing Priyanka's origin, I'd suggest 'chicken' and 'chaat' :D. At a pinch the chicken can be done away with.
Ingredients
1 Red Bell Pepper (cut into long thin strips)
1 Yellow Bell Pepper (cut into long thin strips)
200gm corn kernels (pick up some frozen ones and nuke 'em if you can't get fresh ones)
Half a lemon (for the juice and rind)
Chaat Masala
Salt
100gm Chicken (Boiled and Shredded or just buy a stick of Reshmi Kabab and shred)
How to make:
Put all the ingedients in a bowl. Mix with a fork. Add the salt and chaat masala. Mix some more. Squeeze the lemon juice over the mixture and before serving scrape the rind over the mixture from the half of the lemon you just squeezed for the juice.
Idea b. (from the internet)
Garlic and Herb Sautéed Bell Pepper Strips
This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable.
Make 8 Serving of Garlic and Herb Sautéed Bell Pepper Strips
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients:
3 tbsp olive oil
2 large red bell peppers, seeded, cut into half-inch strips
2 large yellow bell peppers, cut into half-inch strips
2 cloves finely minced garlic
salt and fresh ground black pepper to taste
1 tbsp red wine vinegar
1 tbsp chopped basil
1 tbsp chopped Italian parsley
toasted Italian bread to garnish, optional
Preparation:
In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Saute for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired.
Idea c. (Again from the internet...)
Red and Yellow Bell Pepper Soup (from http://www.grouprecipes.com/56066/red-and-yellow-bell-pepper-soup.html)
Quoting from the site...
This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable.
Make 8 Serving of Garlic and Herb Sautéed Bell Pepper Strips
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients:
- 3 tbsp olive oil
- 2 large red bell peppers, seeded, cut into half-inch strips
- 2 large yellow bell peppers, cut into half-inch strips
- 2 cloves finely minced garlic
- salt and fresh ground black pepper to taste
- 1 tbsp red wine vinegar
- 1 tbsp chopped basil
- 1 tbsp chopped Italian parsley
- toasted Italian bread to garnish, optional
Preparation:
In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Saute for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired.
Quoted from the site:
Ingredients
- 2 red peppers
- 2 yellow peppers
- 2 tsp vegetable oil
- 2 tsp minced garlic
- 1 1/2 cups chopped onions
- 1 1/4 cups chopped carrots
- 1/2 cup chopped celery
- 4 cups chicken or vegetable stock
- 1 1/2 cups diced, peeled potatoes
- Pepper to taste
- 1/4 cup chopped fresh coriander, dill or basil
How to make it
- Make Ahead:Roast peppers earlier in the day and set aside. Prepare both soups earlier in day, and keep them separate until serving.
- -----------------------------------------------------
- Roast the peppers under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Place in a bowl covered tightly with plastic wrap; let stand until cool enough to handle. Remove skin, stem and seeds.
- In a nonstick saucepan sprayed with vegetable spray, heat oil over medium heat. Add garlic, onion, carrots and celery; cook for 8 minutes or until vegetables are softened, stirring occasionally. Add stock and potatoes; bring to a boil. Reduce heat to low; cover, and let cook for 20 to 25 minutes or until carrots and potatoes are tender.
- Put the red peppers in food processor and process until smooth. Add half of the soup mixture to the red pepper purée and process until smooth. Season with pepper and pour into serving bowl. Rinse out food processor. Put yellow peppers in food processor and process until smooth; add remaining soup to yellow pepper purée and process until smooth. Season with pepper and pour into another serving bowl. To serve, ladle some of the red pepper soup into one side of individual bowl, at the same time ladling some of the yellow pepper soup into the other side of the bowl. Add coriander to soup and serve.
- Nutrition:Calories 99
- Protein 3 g
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