Ingredients For Russian Sweet Bell Peppers And Onions Recipe:

5 bell peppers
3 onions
3 tbsp oil
1/2 cup ketchup
1 tsp salt
4 tsp sugar
2 tsp garlic powder
1 tbsp vinegar
1 can (14 oz) of chopped tomatoes

Directions For Russian Sweet Bell Peppers And Onions Recipe:

Slice the onions.

Heat the oil in a large non-stick frying pan over medium-high heat.  Add the onions, stir, and cook, stirring periodically, for 5 minutes.

While the onions are cooking, slice the bell peppers (cut them in half, scoop out the seeds with a spoon and discard the seeds, then slice the peppers).  Add bell peppers to the frying pan and cook, stirring periodically, for 5 minutes.

Mix ketchup, salt, garlic powder, sugar and vinegar and add to the peppers and onions.  Add chopped tomatoes and stir.  Reduce heat to low, cover and simmer for 15 minutes.

Serve cold.

Pictures Of Russian Sweet Bell Peppers And Onions Recipe:

Onion slices go in a frying pan

colorful red yellow and orange bell peppers, ready to be sliced

bell pepper slices

bell peppers added to the onions in the frying pan

Russian Bell Peppers And Onions Appetizer - All Done!

Tweet This Post 

2 large eggplants
2 garlic cloves
4 tbsp tahini
Juice from 1 lemon
1/4 tsp salt

Directions On How To Make Baba Ghanough At Home:

Preheat oven to 425F.  Prick the eggplants in several spots with a knife (so they don’t explode in the oven).  Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft.

Remove the eggplants from the oven.  Wait till they are cool enough to handle (I just run cold water over them to speed up the process).  Cut the eggplants in half lenghwise.  Scoop the flesh out with a fork and put in a bowl.  Discard the skin.

Chop the eggplant flesh and put in a fine-mesh colander.  Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out.

Put eggplant, tahini, lemon juice, garlic and salt in a food processor.  Process until smooth. 

Serve baba ghanough with warmed pita bread for dipping.

Tweet This Post 

Ingredients:

Cooked White Rice
Crab Meat (imitation or real)
Cucumber, cut into long thin slices
Mashed Avocado
Nori (seaweed wrap, found in the ethnic isle)

Step 1:

Spread the rice on the nori.  Leave one end of the nori (1 inch strip) uncovered.  The layer of rice should be thin, so the nori shows through.  Put the avocado, cucumber and crab on the nori as illustrated on the picture below:

Step 2:

Moisten the uncovered strip of the nori with some water (just use your finger dipped in the water).  Roll into a tight roll.  Start rolling from the side that contains the filling (the opposite side to the uncovered strip).   The moistuned uncovered strip should act as a “tape” that holds the roll together.  Put the roll on the plate so the seam is on the bottom of the roll.

Step 3:

Cut the big roll into pieces.

Enjoy with some wasabi and ginger! :)

Tweet This Post 

This recipe is for true avocado lovers!

We want to enjoy the pure taste of avocado that we love so much!

No mixing it with lame fillers like tomatoes or onions – just the pure succulent taste of tender, buttery avocado!

Take 1 ripe avocado. Cut it in half, remove the pit, scoop out the flesh with a fork. Make sure the avocado is fresh and does not have any brown in it – spoiled avocado is a no-no for us, true avocado lovers!

Mash it with the fork, and sprinkle with some salt. Make sure to taste it before putting too much salt – we want the salt to bring out the taste of avocado, not overpower it.

That’s it! Avocado and salt – everything genious is simple. Enjoy!

You can just eat it with a big spoon… without anything else to interfere with your avocado-eating experience!

Tweet This Post