The Most UNDERRATED Bell Pepper Recipe | Peperonata
Peperonata is a rustic Italian dish that will make you love bell peppers! Made with bell peppers stewed low and slow in olive oil with onions, tomatoes, and garlic until fork tender, perfect as an appetizer or with pasta. Learn how to make classic Italian Peperonata. How are YOU going to serve YOURS? I'd love to hear!
CHAPTERS:
0:00 Bell Pepper Peperonata
0:17 Ingredient Prep
3:48 Cooking
5:22 Heat Factor
6:16 Serving Suggestions
7:18 Taste Test
7:40 Other Recipes
THINGS YOU’LL NEED:
¼ cup olive oil
4 large bell peppers sliced into strips (red is best, but you can use orange or yellow as well)
2 pounds plump tomatoes blanched, peeled and chopped(and seeded, if desired – canned works great, too)
1 medium onion sliced (white or yellow)
4 cloves garlic chopped
Salt and pepper to taste
Basil leaves for serving
Spicy pepper flakes and balsamic vinegar for serving optional
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MORE GREAT RECIPES:
Roasted Red Pepper Soup:
Rasta Pasta:
How to Roast Red Peppers:
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I had so much fun making this! What other videos would you like to see?
-Mike
#cookingshow #spicyfood #italianfood #peppers #italian
Bulgur Pilaf Recipe With Veggies | Spicy Bulgur Pilaf Recipe Easy Recipe Homemade
#bulgurpilafrecipe
Bulgur pilaf recipe with veggies spicy recipe, this recipe is very delicious. Eggplant, red capia pepper, green pepper, tomato and spice bulgur pilaf recipe.
Ingredients:
300 gr cracked wheat, 50 ml oil, 20 gr margarine, 1 tablespoon tomato paste, 1 eggplant, 1 red capia pepper, 1 green pepper, 1 grated tomato, 1 teaspoon black pepper, 1 teaspoon chili pepper, 1 teaspoon of cumin, 1 teaspoon of salt, 800 ml of hot water.
Bulgur (Turkish Bulghur) with Veggies Recipe:
Wash the bulgur with a strainer.
Add 50 ml of oil and 20 g of margarine into a pan.
Add the finely chopped onion and fry for 2 minutes.
Then add the finely chopped green and red pepper and fry for 2 more minutes.
Add diced eggplant, grated tomato, and 1 tablespoon tomato paste and fry for 2 minutes.
Add the spices and salt.
Then pour the bulgur and mix for 1 minute, then add 800 ml of hot water.
Stir a little and cover the pot. Cook over high heat until it boils.
After boiling, cook for an average of 20 25 minutes on low heat.
Open the lid of cooked bulgur. Stir a little and serve hot.
Super crispy keto 5 seeds crackers | keto vegan gluten-free
These crackers are wonderfully crispy and are packed with nutrients and wholesome goodness. Enjoy as the are or topped with vegan cheese and spreads. A great way to start a day or as a snack!
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Keto snacks:
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INGREDIENTS
---------------------
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup white sesames
1/4 cup black sesames
2 tbsp psyllium husk powder
(or 4 tbsp ground flaxseed)
(or 4 tbsp ground chia seed)
1 tsp coarse sea salt (adjust to your taste)
2 tsp dried oregano (or other herbs of your choice)
½ cup cold water
DIRECTIONS
------------------
1. Mix the seeds, psyllium husk powder, dried herb and salt together in a bowl.
2. Add in the water and mix everything well. Leave to rest for 15-20mins.
3. Spread the seed mixture on an ungreased baking tray (regular cracker thickness). Note: if the mixture still feels too loose at this stage, sprinkle a small amount of psyllium husk powder)
4. Bake in a 150C/300F preheated oven for 30-35 mins (or till crispy). Option to cut crackers half way into the baking time while the mixture is still slightly soft (10-15 mark).
5. Leave to cool for a few minutes and enjoy.
AVOCADO SPREAD
-----------------------
Chopped avocado
Vegan mayo (or vegan yoghurt)
A drizzle of extra virgin olive oil
Salt to season
Mix all ingredients together and that’s it!
#KetCrackers
#KetoVeganRecipes
#VGlutenFreeRecipes
This recipe is better than hamburgers! It’s easy and delicious!
ingredients:
500 grams of ground beef
1 chopped onion
3 chopped garlic cloves
1 teaspoon of salt
1 teaspoon of black pepper
2 buns
½ cup of milk
2 eggs
100 grams of grated mozzarella cheese,
1 tablespoon of melted butter,
1 teaspoon of dehydrated garlic,
1 teaspoon of salt
2 eggs
½ cup of heavy cream,
5 tablespoons of wheat flour,
salt to taste
How to Make an Easy and Delicious Bulgur Wheat Salad - Step-by-Step Recipe
This video will show you how to make a delightful and healthy Bulgur Wheat Salad. Follow our step-by-step recipe guide to create a refreshing salad that's easy to prepare and bursting with flavor and nutrition. Find all your essential cookware and kitchen must-haves at
This homemade salad recipe is perfect for those looking to incorporate more wholesome ingredients into their meals. Whether you're new to cooking or just seeking fresh salad inspiration, we've got you covered. Join us on this culinary journey to discover the joys of making and savoring this delicious vegetarian salad.
✅Ingredients:
2 1/2 cup cracked bulgur wheat
1 can chick peas
1 cup red bell pepper
1/2 green bell pepper
1 cup purple onion
1 tbs Montreal chicken seasoning
1 tbs nutritional yeast
1 tsp salt
Freshly ground black pepper
1 tbs garlic powder
1 tbs olive oil
1 cup coconut milk
1 cup water
1 cup orange bell pepper
1 cup sweet cherry tomatoes
1 cup cucumbers
2 cups kales
Hass Avocado
AMAZON STOREFRONT:
This video is about How to Make an Easy and Delicious Bulgur Wheat Salad - Step-by-Step Recipe, But It also covers the following topics:
Healthy Bulgur Wheat Salad Recipe
Quick And Tasty Salad Ideas
Nutritious Wheat Salad
Video Title: How to Make an Easy and Delicious Bulgur Wheat Salad - Step-by-Step Recipe
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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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