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Top 5 dishes made from pepper, green
1 . Tuna salad
Tuna salad
With all this loadshedding I decided to share a go-to dinner that doesn't require any electricity!
Ingredient
2 cans
tuna
30-60 ml
mayonnaise
50 g
feta
50 g
spinach
100 g
green beans
2
tomatoes
Cooking instructions
* Step 1
Open tuna cans. Drain liquid and add to bowl. Mix in mayonnaise.
* Step 2
Chop carrots in quarter disks and add to tuna.
* Step 3
Crumble feta into tuna mixture.
* Step 4
Roll spinach in a log and chiffonade. Add to tuna mixture.
* Step 5
Chop green beans in 0.5cm widths. Add to tuna mixture.
* Step 6
Chop tomato into quarter disks. Add to tuna mixture.
* Step 7
Dice pepper into small blocks. Add to tuna mixture.
* Step 8
Mix well and serve with some pita bread.
Note: if there is a photo you can click to enlarge it
2 . Vegetable stock (cubes)
Vegetable stock (cubes)
Prepare this vegetable stock, freeze it in cubes and store in the freezer. This way you will be able to make soups, tasty sauces, pasta, etc. quickly and easily.
Ingredient
2
leeks
2-3
carrots
1-2 cloves
garlic
3-4 sprigs
leaf celery
3-4 sprigs
parsley
2-3 sprigs
thyme or savory
1-2
mushrooms
1-2 tbsp
caper
Cooking instructions
* Step 1
Tie the pepper grains in a cheesecloth.
* Step 2
Cut all the vegetables into large pieces and pour water over them to cover.
* Step 3
Boil for 35-40 minutes until the vegetables are mellow and tender. Remove them with a sifter ladle and discard the bay leaves, the cheesecloth with the pepper and the sprig of thyme. Keep the stock.
* Step 4
Pass the rest of the vegetables through a vegetable grinder using the larger holes and add them back to the stock. Boil for an additional 30-40 minutes, until you are left with about half the stock. If you want your stock to be transparent, pass it through a sifter lined with a wet cheesecloth and freeze.
* Step 5
For a thick stock, use a food processor to blend the vegetables and pour into small cups or ice cube trays.
* Step 6
Allow the stock to cool and then put it in the freezer. When it freezes, remove from the molds and store it in freezer bags.
Note: if there is a photo you can click to enlarge it
3 . Tirokafteri
Tirokafteri
This is the perfect tirokafteri (spicy cheese spread) by my favorite, Argiro Barbarigou.
Ingredient
250 g
strained yogurt
2 cloves
garlic
1/2 cups
olive oil
250 g
grated feta cheese
1 tsp
paprika
1 tsp
oregano
1 tbsp
vinegar
1 pinch
boukovo (hot paprika flakes)
Cooking instructions
* Step 1
Place all the ingredients in a food processor and blend well until you have a smooth spread.
* Step 2
Place in the fridge to set for 45' at most and then serve.
Note: if there is a photo you can click to enlarge it
4 . Light liver
Light liver
I hadn't eaten liver for about 20 years but after my dietitian strongly recommended that I do, I just had to. So, I ended up with the following recipe that is very very light and tasty. With this recipe, the liver doesn't have a rubbery texture.
Ingredient
2 pieces
liver
1 tbsp
olive oil
Cooking instructions
* Step 1
Rinse the liver, strain it and place it in a non-stick pan.
* Step 2
As soon as it gets golden on one side (2-3 minutes) turn it over making sure that you don't pierce it.
* Step 3
So, when you see that it has changed color on the other side as well, add hot water, as much as is needed to cover the liver up to the middle.
* Step 4
Then add the onion, the parsley and the peppers cut into pieces.
* Step 5
Cover the pan and turn down the heat. I reduced it to about the middle setting of the dial. Cook the liver for about 10 minutes and then turn it over. If necessary, add a little water.
* Step 6
A little while before you turn off the heat add a tbsp of olive oil, the juice of half a lemon and season with salt and pepper. (I have black, red and green pepper in my mill).
Note: if there is a photo you can click to enlarge it
5 . Multi-colored cabbage soup
Multi-colored cabbage soup
An easy vegetable soup!
Ingredient
1
zucchini
1
carrot
1 handful
peas
1 handful
corn
1 sprig
leaf celery
1
lemon
2 tbsp
oil
Cooking instructions
* Step 1
Finely chop the cabbage, the zucchini, the carrot, the peppers and the celery.
* Step 2
Add all the vegetables and the pasta into the boiling water where you have already placed the stock cube and let everything boil for about 15'.
* Step 3
Add lemon, oil, salt and a little pepper and let them boil a bit more for about 5'-10'.
* Step 4
Serve hot or cold with extra lemon and pepper depending on taste!
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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