My cookbook

Сделала себе на обед с 1/2 зуккини, двумя маленькими морковками и маленьким болгарским перцем. Ела с хлебом. Очень вкусно!

Zucchini (350g)
Carrots (180g)
Bell peppers (250g)
Onion (150g)
Eggplant (500g)
Potatoes (500g)
Tomatoes (200g)
Olive oil
Salt
Black pepper
Onion powder
Garlic powder
Cumin
Paprika

Instructions:

Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges.

Place the prepared vegetables into a roasting pan.

Drizzle olive oil generously over the vegetables.

Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste.

Preheat your oven to 350°F (180°C).

Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned.

While the vegetables are roasting, prepare the tomato sauce:

In a pot, add a small amount of vegetable oil.
Sauté chopped onions (200g) until they change color.
Add five cloves of chopped garlic (20g) and sauté until fragrant.
Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g).
Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste.
Pour in half a cup of water and add one cup of sweet peas.
Let the sauce simmer for 5 minutes.
Once the roasted vegetables are ready, remove them from the oven.

Add the roasted vegetables to the prepared tomato sauce.

Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld.

Garnish with fresh coriander before serving.

Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.

Источник: https://www.youtube.com/watch?v=rnazrbtI62U&ab_channel=%D9%85%D8%B7%D8%A8%D8%AE%D9%86%D8%A7%D8%A7%D9%84%D9%8A%D9%85%D9%86%D9%8AOurYemeniKitchen

Запекаем 3 красных перца, очищаем от кожуры, в блендер с 3 зубчика чеснока, грецкие орехи и обжареные в масле breadcrumbs. Olive oil and гранат.

Очень вкусно и быстро. Я еще в каждый перчик положила по кусочку горгонзолы.

1 pint mini peppers (8 oz)
▢ 1 tablespoon extra virgin olive oil
▢ ½ teaspoon Diamond Crystal kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon dried oregano
▢ 2 tablespoons grated Parmesan

INSTRUCTIONS

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil.
Cut the mini peppers in half lengthwise. I usually leave the stem, I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
Place the mini peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano and Parmesan.
Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.
Bake them until tender, 20-30 minutes. Serve immediately.

NOTES
Instead of roasting, you can broil the mini peppers. Broil them in a rimmed broiler-safe pan, directly below the heating element, until tender and just beginning to char, about 2 minutes per side. Keep a close eye on them so that they don't burn.

Источник: https://healthyrecipesblogs.com/roasted-mini-peppers/#recipe

Очень вкусное блюдо получилось!

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
½ cup dry bread crumbs
¼ cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Источник: https://www.allrecipes.com/recipe/89195/zucchini-and-potato-bake/

Делала без сыра. Очень вкусно получилось!



1–1.2 kg/ 35 oz. leg of lamb, boneless (approx. 2kg/ 70 oz. bone in)
2 small red onions
2–3 bell peppers (green, red, orange)
4 cloves of garlic (2 sliced and 2 whole)
2 tbsps mustard
juice of half a lemon
1 tbsp dried oregano
1/2 a cup olive oil
1/2 a cup dry white wine
200g kefalotyri or Graviera or any had yellow cheese, cut into cubes (7 oz.)
5 medium sized potatoes
1/2 ripe tomato, sliced
salt and freshly ground pepper
parchment paper
kitchen string



To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It’s best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it’s best to cut the potatoes in large pieces, to keep their shape.)
Now it’s time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!

Источник: https://www.mygreekdish.com/recipe/lamb-kleftiko-recipe-greek-lamb-cooked-in-parchment-paper/?utm_source=mailpoet&utm_medium=email&utm_campaign=Easter+2021+Part+2

Очень вкусно! Одно из моих самых любимых домашних блюд.

For Chicken etc.

1 ½ cup medium grain rice washed
4 bone-in skin-on chicken thighs
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage no casings
1 large green bell pepper cored, chopped
1 medium red onion peeled, chopped
2 garlic cloves peeled, crushed
1 large ripe tomato chopped
3 tbsp tomato paste
3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper more or less to your liking (optional)

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
Make the spice rub. In a small bowl, mix the spices, salt and pepper.
Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Источник: https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/#wprm-recipe-container-10722

Очень вкусно!

Serves 4-6 as a side dish, 2-3 as an antipasto

1 kilo (2 lbs) peppers (see Notes)
Olive oil
For the flavorings:

3-4 cloves of garlic, roughly chopped
A handful of olives, approx. 50g/2oz, preferably small black ones of the Gaeta or niçoise type
A heaping spoonful of capers, washed and rinsed
For the breadcrumb topping:

100 g (1 cup) dried breadcrumbs
A good pinch of dried oregano
Salt and pepper, to taste
Olive oil
Directions
Trim and slice the peppers into strips. (See notes below for details on prepping the peppers depending on the type you’re using.)

Toss the peppers with enough olive oil to coat them lightly. Lay the peppers in a baking dish, arranged in a neat pattern if you like. (NB: I prefer laying the strips skin-side down so the concave insides help to catch the flavorings and topping.) If you need to, you can arrange the peppers in two layers.

Place the garlic, olives and capers here and there, nestling them among the peppers in an even distribution.

Mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture. Sprinkle this mixture over the peppers evenly, so each pepper strip has at least a bit.

Drizzle more olive oil generously over everything.

Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown. The edges of the pepper strips may begin to char a bit—that just adds more flavor.

Serve hot, warm or at room temperature.

Источник: https://memoriediangelina.com/2017/08/26/peperoni-al-gratin/

У меня уже есть несколько рецептов этого замечательного блюда. Этот, кажется, самый простой, а результат так просто потрясающий!

Я делала Вадиму на ужин бифстроганов, а это сделала себе. В скобках ингридиенты на одну порцию, после которой не будешь голодной.

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped (2 маленьких помидора/vine tomatoes)
1/2 kg potatoes, sliced (18 oz.) (1 небольшая картошка)
1/2 kg aubergines, sliced (18 oz.) (1/2 маленького)
1/2 kg courgette, sliced (18 oz.) (1/2 маленького цуккини и 1/2 большого болгарского перца)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Источник: https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/?utm_source=mailpoet&utm_medium=email&utm_campaign=Shrove+Monday+2021

It's a great dish! I made half of everything for two of us, but I think I'll repeat the entire thing to share with Natasha.

1 1/2 lbs large shrimp cleaned and deveined
1 red bell pepper cut into slices
1 small onion cut into slices
1 lb asparagus cut into thirds
2 tablespoons olive oil
4 garlic cloves diced
1/2 cup sweet chili sauce
5 tablespoons soy sauce
1/4 cup water
3 teaspoons cornstarch

Coconut Rice

1 -15 oz can coconut milk
½ cup water
1½ cups Jasmine rice
1 teaspoon salt

In a small bowl whisk together chili sauce, soy sauce, water and cornstarch until combined and set aside.
Heat 1 tablespoon olive oil in a cast iron skillet on medium high heat, add the peppers, onions and asparagus and garlic. Cook for 3-4 minutes just to softened them. Remove veggies to a plate.
Add another tablespoon of oil to the skillet and add shrimp to pan and cook for 2 minutes then flip and cook another 2 minutes. Or until they are pink and firm and cooked through. Remove to the plate.
Add the sauce mixture into the skillet, simmer for 2 minutes or until sauce is thickened. Add veggies and shrimp back into the pan. Serve and enjoy!
For the coconut rice
In a medium saucepan add water, coconut milk, Jasmine rice and salt. Mix until combined.
Bring to a boil and then reduce heat to medium/low cover and cook for 18-20 minutes. Fluff with a fork.

Источник: https://butteryourbiscuit.com/sweet-chili-shrimp-stir-fry/

Очень вкусно! Это тот самый идеальный рецепт баклажанной икры, что я искала среди рецептов русской кухни. Идеальный вкус и никакого уксуса и сахара не надо.

Ингредиенты:
Баклажаны
Лук репчатый
Перец сладкий
Помидоры протертые
Чеснок сушеный
Петрушка сушеная
Масло оливковое.

Приготовление:

Не пишу вес ингредиентов, так как каждый раз делала на глаз, и каждый раз получалось вкусно. По другому и быть не может.
Порезать мелким кубиком все овощи. Баклажановые кубики присолить, оставить на 15-20 мин.
Обжарить на оливковом масле лук в течение 3 — 5 мин до полупрозрачного состояния.
Выложить перцы и протертые помидоры, перемешать, обжарить, помешивая, на сильном нагреве 2-3 мин.
Выложить баклажаны, перемешать, уменьшить нагрев в половину, помешивая, тушить 15-20 мин.
Добавить специи, посолить по вкусу, перемешать, выключить нагрев, оставить на горячей плите на 10-15 мин.

Источник: https://joe-alex.livejournal.com/246028.html