Bell Pepper and Sweet Potato Curry
Makes 6 servings
Ingredients
- 4 bell peppers
- 2 large sweet potatoes , (or 4 medium), peeled
- 6 tbsp olive oil , divided
- 4 tsp garam masala , (or curry powder), divided
- 2 tsp ground cumin , divided
- 6 cloves garlic , minced
- 1 chili pepper , minced
- 2 14.5 oz. (400ml) cans diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh cilantro , plus more for garnish
- 1/2 tsp salt , or more to taste
- freshly squeezed lime juice , for drizzling
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Chop the peppers and sweet potatoes into evenly sized chunks. Arrange on a baking sheet in a single layer. Drizzle with 4 tablespoons olive oil and season with 2 teaspoons garam masala and 1 teaspoon cumin. Toss and roast in the oven for 20 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet. Add the garlic and chili pepper and cook over low heat until fragrant, for about 30 seconds. Add the remaining 2 teaspoons garam masala and 1 teaspoon cumin. Cook for a minute, stirring.
Add the canned tomatoes, water, and chopped cilantro. Season with salt and cook, over medium heat, for 20 minutes more.
Finally, add the roasted peppers and sweet potatoes and cook for 5-10 minutes more. If the curry isn’t thick enough to your liking, cook more. If it gets too thick, add more water.
Drizzle with lime juice before serving. Garnish with chopped cilantro. Serve with rice.
Recipe from Yummy Addiction
Omelet
Makes 4 servings
Ingredients
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7 eggs, lightly beaten with a splash of water
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5 – 6 garlic cloves, chopped fine
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1/2 tsp. salt
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1/2 tsp. sugar
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1 sweet onion, sliced
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2 zucchini, sliced to 1/4 inch thickness
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Mozzarella, sliced thin
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Fresh Parmesan or Romano cheese, for grating
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2 scallions, chopped
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1 tbs. capers, rough chopped
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Fresh basil, for garnish
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Fresh ground black pepper
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Olive oil, for drizzling
Instructions
Heat a medium sized cast iron pan, 10 inch pan.
Place the sliced zucchini and 1 – 2 tsp. of olive oil in the heated pan. Sprinkle the zucchini with sugar and salt.
Let the zucchini get a nice golden color and slight char. When this is achieved, place the zucchini on a plate.
Place the sliced onion and garlic in the heated cast iron pan. Sprinkle with sugar and salt.
Add 2 tsp. of olive oil and let the onion and garlic get a nice golden color.
When the onion looks beautiful, remove from the pan and place in a plate.
In the same heated cast iron pan drizzle about 2 tsp. of olive oil. Pour just enough of the egg batter to cover the pan. Move the pan around to cover the bottom with the egg.
Allow the egg to set and cook through. Place the mozzarella to cover the egg, pieces of the prepared zucchini and the onion mixture.
Fold over when the mozzarella is softened and place on a platter.
Repeat this process until the egg mixture is used up.
Garnish with the chopped scallions, capers, fresh basil, fresh ground black pepper and grated cheese.
Recipe from Living the Gourmet
Blueberry Summer Salad
Makes 6 servings
Ingredients
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⅔ cup sliced almonds
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3 tablespoons sugar
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8 cups spring greens, baby spinach or your greens of choice
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salt and pepper
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4 baby seedless cucumbers, thinly sliced
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4 green onions, thinly sliced
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1 cup blueberries
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¼ cup finely grated parmesan cheese
CREAMY BALSAMIC VINAIGRETTE -
¼ cup balsamic vinegar
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1 garlic clove, minced
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2 tablespoons heavy cream
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2 teaspoons dijon mustard
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2 teaspoons honey
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pinch of salt and pepper
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½ cup extra virgin olive oil
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2 tablespoons fresh chives
Instructions
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!
CREAMY BALSAMIC VINAIGRETTE
Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.
Recipe from How Sweet Eats