GREEK-STYLE STUFFED PEPPERS
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
- Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
TOMATO, PEPPER AND ONION SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.
BESAN CHILLA
The chickpea crêpe known as besan chilla is the perfect traditional North Indian breakfast. Packed with satisfying vegetables and spices, the dish also works as a side, vegetarian main course or a snack. The best part is that your favorite vegetables or proteins can make an appearance in the crêpe. The chutney is the perfect dipping sauce (although ketchup also works great).
Provided by Maneet Chauhan
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Mix the besan, rice flour, ginger-garlic paste, turmeric, ajwain, chili powder, garam masala, fenugreek and salt to taste in a large bowl. Add 1/2 cup water and whisk to form a smooth batter. Add the onions, tomato, carrot, spinach, green bell pepper, cilantro and chile and mix well.
- Heat a nonstick skillet or a cast-iron griddle over medium heat. Pour a ladleful of batter onto the pan and spread with the back of the ladle. Pour a teaspoon of ghee over the chilla. Allow to cook on medium heat until the edges start to brown and the top looks dried, 3 to 4 minutes. Flip the chilla and cook the side until the edges brown, 2 to 3 minutes.
- Repeat with the remaining batter and ghee. Serve with green chutney.
- Combine all the ingredients in a blender and blend until smooth.
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
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