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Baked pepper salad with garlic


Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked pepper salad with garlic:

Bake the capsicum on the stove mesh. You can also bake them in the oven. After they are baked, we put them in a bowl and sprinkle salt on top of them. We cover them and let them soften for 10 minutes. Peel a squash, grate it and squeeze the juice. Peel the garlic and crush it with a knife blade. Put the capsicum in a bowl. Add garlic, salt, vinegar and oil to taste. It is a very delicious salad!


Capia pepper salad baked with honey it is a very easy recipe to prepare and it is a real delight during the summer. In the following paragraphs I will show you how I prepare this Capia pepper salad baked with honey with olive oil, vinegar, honey and garlic.

Cook the capsicums and immediately after taking them off the hob, sprinkle them with salt and put them in a bowl that you cover with a lid (they will peel very easily). After 5-6 minutes, peel them and put them in a salad bowl.

In a bowl, prepare the sauce from vinegar, oil, honey, salt and pepper. Taste and if you find it too sour, add a little water.

Pour the sauce over the peppers in the salad bowl, and put the finely chopped garlic on top of them.

You can garnish with a few fresh basil leaves!

Capia pepper salad baked with honey is ready. GOOD APPETITE!


One serving contains: 201.9 Calories, 9.2 g Carbohydrates, 27.6 g Protein, 6.1 g Fat, 1.8 g Fiber

Ingredients for 1 serving

  • Cooked lean pork pork (100 g)
  • Red bell pepper (150 g)
  • Olive oil (teaspoon)
  • Wine vinegar (1 tbsp)

SPICES: Garlic (2-3 puppies), Fresh parsley leaves, Fresh rosemary, Sage, Ground black pepper, Salt.

Method of preparation

  1. Use a whole pork muscle, which is pricked from place to place with the tip of a knife, then cut the garlic into smaller pieces, which are inserted into the pockets created.
  2. In a small bowl, mix a teaspoon of salt, a teaspoon of black pepper, a teaspoon of rosemary and a teaspoon of sage and spread the mixture over the muscles.
  3. Place the muscle in a tray in which a cup of water is placed and put in the preheated oven at 200 degrees Celsius for 40-50 minutes.
  4. Meanwhile, cook the peppers, salt them and leave them covered for a few minutes so that they can be cleaned more easily.
  5. Remove the peel, stalk and seeds, cut into pieces and place in a bowl.
  6. Cut a clove of garlic into small cubes, chop the parsley very finely and mix with the garlic directly on the chopper. Put everything in a bowl, add the vinegar, olive oil and a little salt, mix well and put over the baked peppers.
  7. Serve the baked pepper salad next to the pork tenderloin.

The Baked Pork Meat Recipe with Baked Pepper Salad is just one example of a KiloStop Low Carb dinner. The latter is a package of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

Buy the Low Carb package that includes all 3 books and enjoy an enviable figure!

What recipes would you like to find on the blog? I am waiting for your answer in the comments section.


Baked pepper salad with garlic

If we convinced you to eat capsicum, then we offer you a tasty summer salad recipe.

You need the following ingredients:

  • 8-10 capsicums, tomatoes
  • 5-6 cloves of garlic
  • 2-3 tablespoons oil
  • 1-2 tablespoons apple cider vinegar
  • 1-2 tablespoons juice from the baking sheet
  • salt and pepper
  • greenery, optional.

Method of preparation: Start by baking the peppers, preferably on the grill or on the flame, so as not to dehydrate too much. Once they have cooled, you can clean them.

For dressing you will need 2-3 cloves of garlic, a pinch of salt and a little oil. Grind the garlic, add salt and oil and mix until a smooth paste.

Add the vinegar and dilute the mixture with the juice from the baked peppers, which is sweet and will no longer need sugar, to balance the taste of the dressing. Add the peppers to the sauce obtained and add the remaining chopped garlic over them, or in small pieces.


Baked pepper salad with tomatoes and garlic

ingredients
And because it's still the season of vegetable salads of any kind, I thought of making a salad of baked peppers with ripe tomatoes and fresh garlic. -1 kg of bell peppers, -4-5 tomatoes, -4-5 puppies garlic, -30 ml olive oil, -50 ml apple cider vinegar, -salt.

Difficulty: low | Time: 1h


Baked pepper salad with garlic and onion

Peppers have many uses in the kitchen and in addition to the dishes prepared with peppers you can also make delicious salads. You can quickly make a garlic pepper salad with garlic that is perfect for steak and is sometimes used as a side dish. You can also serve it as a snack with fried acorns.

Ingredients: 4 bell peppers (2 tomatoes and 2 yolks), 1 large red onion, 1 clove garlic, 1 tablespoon lemon juice & acircie (or vinegar), 1/2 bunch parsley, 1/2 teaspoon chili, 3 tbsp oil, salt, pepper.

Preparation: Bake the peppers and clean the skins. Collect the pepper juice in a bowl to use in the salad. Chop the peppers into small cubes. In a frying pan, heat the oil and fry the finely chopped onion until slightly softened.

Add crushed garlic, lemon & acircie juice (or vinegar), chili and salt and pepper to taste. Boil on low heat for about 10 minutes. Add the diced peppers and their juice and simmer for another minute, stirring gently.

At the end, season the salad with salt and lemon juice and add the finely chopped parsley. Allow to cool to room temperature and serve with roasted parsley.


Humus with baked peppers

We all know hummus, a Lebanese specialty made from chickpeas, tahini (sesame paste), lemon juice, garlic and olive oil. This is the classic version, but hummus lovers (like me) know that this recipe can be prepared in several combinations. Each has its own special taste depending on the ingredients and spices we use.

All variants start from the classic recipe of Humus described above. But we can opt for Guacamole humus , Beetroot hummus , or Baked pepper hummus, which I will describe below.

INGREDIENT:

  • 350 g chickpeas
  • 300 g baked peppers
  • 4-5 cloves of garlic
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • lemon juice
  • 1/2 teaspoon smoked paprika
  • salt

METHOD OF PREPARATION:

1. The chickpeas must be boiled (let them soak overnight, in the morning we change the water and put it to boil. As it boils we must remove the foam. When it is ready, drain the water and let it cool).

2. Bake the peppers as it is easier for us, either in the oven or on the stove and clean them.

3. We will put the chickpeas together with the baked peppers in the food processor and mix. We will add the other ingredients in turn: garlic cloves, paprika, olive oil, lemon juice and salt at the end, gradually, to taste.

I seasoned the hummus with roasted peppers with flax seeds and served it with homemade bread.


One serving contains: 406.0 Calories, 26.6 g Carbohydrates, 49.5 g Protein, 12.2 g Fat, 5.0 g Fiber

Ingredients for one serving

  • Cooked lean pork tenderloin (125 g)
  • Fresh arugula (200 g)
  • Fresh peaches (100 g)
  • Baked red bell pepper (100 g)
  • White onion (50 g)
  • Yogurt with 2% fat (50 g)
  • Telemea light cheese, 14% fat (40 g)

Spices (optional): Fresh thyme, White wine vinegar (1 teaspoon), Garlic, Freshly ground white pepper, Salt

Method of preparation

  1. Cut the pork muscle into 1 cm thick slices, salt, pepper and sprinkle a teaspoon of thyme, then cook on the hot grill for 6-8 minutes turning the meat from time to time. Keep warm.
  2. Separately cut the peach into slices, wash the pepper and cook both on the grill for about 4 minutes on low heat, then remove from the grill and leave to cool.
  3. Meanwhile, prepare a vinaigrette from a tablespoon of peach juice, white wine vinegar, julienned onion, salt and white pepper, which is added over the cooked peaches and arugula, then mix well and set aside to blend. flavors.
  4. For the baked pepper cream, grate the telemeau on a small grater and add the yoghurt. Mix the mixture well until it turns into a paste.
  5. Add a clove of crushed garlic, salt and pepper and ½ from the finely chopped baked pepper. Mix everything well.
  6. Place the cooked meat on a plate over which the baked pepper cream is added and garnish with the remaining half of the pepper, cut into thin slices.
  7. Serve with arugula and peach salad.

The Pork Mussel Recipe with Fancy Salad and Baked Pepper Cream is just one example of a KiloStop Low Carb lunch. The latter is a package of 3 recipe books, which contain a complete diet for 6 weeks.

The package is specially designed by me and my colleagues for people who want to lose a few pounds quickly after certain periods of overeating. It is ideal for those who like to eat meat, fish and cheese.

The Low Carb package is structured in 3 volumes, as follows:

- Volume 1 contains your diet for the first 2 weeks (72 recipes), where you can eat any type of meat, fish or cheese you want, along with plenty of vegetables.
- Volume 2 contains your diet for weeks 3 and 4 (84 recipes), in which you will be able to enjoy soft dairy products and oily fruits, gradually decreasing the amount of meat.
- Volume 3 contains your diet for weeks 5 and 6 (96 recipes), which makes the transition to a more diversified diet, in which you will consume and fresh fruits and whole grains in the first part of the day.

What recipes would you like to find on the blog? I am waiting for your answer in the comments section.


Romanian salad with chili dressing (raw)

Yes, I didn't know how to say it to sound Romanian, maybe I should have said toping instead of dressing & # 8230 The idea is that Romanian salad can obviously be replaced with & # 8230 kale or Romanian cabbage, because it has about the same properties and taste like. You need to keep in mind that it is high in fiber and helps with digestion.

Romanian salad / kale with chili dressing (raw) is another recipe that I suggest when you want to change something in your menu or when you want to taste / try something else. I hope you enjoy.

Roman salad or kale is found in the market, chili peppers if you can't find it you can replace it with hot peppers well dried in the sun. The salad goes better on cold days or when you want to eat something hearty because you do not have time too soon for the next meal.

I took the organic ingredients from the recipe Republic of Bio and I will give the link to the products purchased from them.

Ingredient Roman salad with chili dressing (raw):

For the salad mix:

300-500 grams of Romanian salad

a cup of cherry tomatoes, cut

200 grams of toasted bread croutons (optional, but I put)

For the chili dressing:

2 tablespoons lemon juice,

1/2 teaspoon onion or garlic powder,

a few dried chili peppers left to dehydrate for two hours

Method of preparation Roman salad with chili dressing (raw):

1. Remove the back of the lettuce (or kale), wash the leaves and cut them into smaller pieces.

2. Put the leaves in a bowl, sprinkle salt on them and massage them until they become soft and fluffy, as you would like to eat them.

3. Add the tomatoes and hemp seeds to the bowl and mix with the Roman salad. (you can mix by hand).

4. Mix all the dressing ingredients in a blender and stop when it has a creamy and good consistency to add over the Roman salad, tomatoes and hemp seeds.

6. Put the pieces of toast (croutons), it will be even more consistent. You can also remove them from the recipe if you don't like them.


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