Grilled bell peppers

This dish is very colorful and flavorful. 

Ingredients:

1. Red, orange and yellow bell peppers - 6.

2. Garlic, chopped. - 2 cloves

3. Olive oil - 2 table spoons 

4. Red wine vinegar - 2 table spoons.

5. Parsley to garnish

Preheat oven to 380 degrees.

Grill bell peppers for about 40 minutes, turning them from side to side.

Remove when they feel soft.

Let them cool for 5 minutes and place in plastic bag till they are cold enough to handle.

Placing peppers in plastic bag eases the next step of peeling the skin.

Peel the skin.  

Remove the seeds.

Place peppers on the plate. Drizzle  oil and vinegar. Sprinkle garlic and parsley.

Let peppers soak in the flavors in the fridge or on the table for an hour or more.

Voila!

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Great rice recipe, cooked in microwave oven.

Roman, this post is for you.

My two favorite types of rice are Basmati or Jasmine.

Both can be cooked using this microwave method (that was kindly taught to me by a friend eleven years ago when I was at Baylor). 

Take 1/2 cup of dry rice. Rinse it.

1/2 cup of dry rice should generate about a cup of cooked rice.

Add a pinch of salt and a table spoon of oil. I use olive oil. Cover it with water, about 1.5 inches over the rice.

Microwave for 14-15 minutes total. I like to stop after 7-8 minutes to check on how much water rice has absorbed.  You may need to add a little water if it looks too dry. Don't worry, if you put a little too much water, rice may cook slightly softer but still delicious. Every grain always separates.

That is IT!  Ready to eat.

So you asked to suggest something super simple to go with it. :)

You may want to invest into a little pot like this. I love it because I can multitask by cooking two things in the same pot. I am boiling Russian sausages and steaming green peas. 

And if you thinking to impress  a girl, of course a medical student , that is how you do it :)

She just may study muscles with you that evening.

Make sure you get rice eye lashes right, thats the key.

Hope it helps!

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Sauteed potatoes

Ingredients: 2 pounds baking potatoes

4-6 tbsp of oil; (bacon drippings or butter can be used)

3 tbs of chopped parsley

3 cloves of minced garlic

salt, freshly ground black pepper 

I used organic golden potatoes. 

Peel potatoes and cut into 3/4 inch pieces.

Heat 4 tbsp of oil in the pan over medium heat.

Heat oil until very hot, but not smoking hot.

Dry potatoes on the towel. Place potatoes in the pan. Keep your kids away when placing the potatoes in the pan. Be careful, as hot oil tends to shoot right at you if moisture remains on the potatoes.

Cook potatoes for about 2 minutes on one side, it should brown lightly.

(I have overcooked one side, was playing my kiddo) 

Shake the pan and toss the potatoes so they brown evenly on all sides. 

Add salt and pepper to your liking.

Add a little more oil. Cook potatoes on low heat for 20 more minutes.  They should be tender. Add garlic and parsley, cook for 5 more minutes. 

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CousCous Vegetable Salad

This is a good vegan recipe that I have enjoyed.
I was inspired by Budget Bytes.

Ingredients: 1 avocado, 1 green bell pepper, 1 orange bell pepper, 1 onion, 1 yellow squash, 1 zucchini, 4 tomatoes (Roma tomatoes are best), 4 cloves of garlic, 1 cup dry couscous, salt, pepper, juice of half lemon or large lime, parsley, 2 table spoon of olive oil.

Preheat oven to 425. Cut up all of the vegetable (but avocado and one tomato) into large pieces.  Do not peel garlic. Place zucchini, squash, tomato, onion, bell pepper on the tray. Sprinkle with olive oil, salt and pepper. You could alternatively toss the vegetables with oil, salt and pepper and then transfer them to a tray.

Bake for 30-45 minutes (it depends on how large the chunks are and how crunchy you prefer your grilled veggies).

Meanwhile cook couscous as directed on the package. I cooked one cup of dry couscous. Chop grilled veggies into smaller pieces. Chop couple of table spoons of parsley. Peel garlic and crush  into tiny pieces, it may be paste-like.  Cut one fresh tomato and one avocado into small chunks. Add all ingredients together and mix. Add another spoon of olive oil if you like your salad to be more flavorful. Squeeze the lemon into the salad. Toss.

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