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Tag Archives | Bell Peppers

Flower Garden Veggies

Bell peppers, carrots, radishes and broccoli tops cut into flower shapes for a garden crudité plate.

‘Great Sauces Transform Good Food into Gourmet’ 

Garden of delights

I sliced off the top

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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut Pepper Poppiessome radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.

You might also enjoy Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

3 of 3 part series VegeMagic Vegetables Series. Part 1 Vegetable Warfare and Part 2 Fence Post Produce. More on fresh vegetables.

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Recipe: Flower Garden Veggies

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy

Ingredients

  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 large carrot
  • 3-5 red radishes
  • 4 broccoli tops
  • 2-3 Brussels sprouts, optional

Instructions
1 Cut the top and bottom off both peppers. Cut or pull off the stems and clean any veins and seeds.
Pepper Prep

 

 

 

 

 

 

2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
Carrot Flowers
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Radish Roses

 

 

 

 

 

 

4 Arrange the flower vegetables along with Brussels sprouts on a plate and serve.
Flower Garden
 

 

 

 

 

 

Information
Notes
Using several colors of bell peppers makes this dish festive.

Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.

Applications
Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.

Serve a tempting dip along side such as Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

Dish Designer

  • Substitute Brussels sprouts for broccoli crowns.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 23, 2013

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Vegetable Warfare

Crunchy vegetables cut like weaponry
Off

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and served fresh.

‘Great Sauces Transform Good Food into Gourmet’ 

Inspector General

Celery Swords, Radish Bombs, Sugar Snap Pea Machetes and Pepper Shields wield enough ‘armor and weapons’ to supply some serious vitamins and roughage. I’m hoping that some creativity will entice the kids to eat their vegetables. Invite them into the kitchen to help prepare them. You might say, “I’m making some swords and I need some help. What about someone to Vegetable Warfareinspect them? Any takers?” Maybe you will hear the rumble of little feet on their way to see what you’re doing. Maybe they’ll try a veg they haven’t tasted before.

Make vegetables creative and colorful and get everyone in on the fun.

You might also enjoy Roasted Vegetable Tapas or Panzanella.

1 of 3 part series ”VegeMagic” Vegetables. Part 2 Fence Post Produce and Part 3 Veggie Flower Garden. More on vegetables.

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Recipe: Vegetable Warfare

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Servings | Level: Easy

Ingredients

  • 1 bell pepper, red, yellow or orange
  • 2 stalks celery
  • 1/2 cup sugar snap peas
  • 8 red radishes

Instructions
1 Cut the bell pepper along the natural grooves to form 3 rounded shield shapes discarding the seeds and veins.
Pepper Shield PrepPepper Shield

 

 

 

 

 

 

 

2 Cut each stalk of celery in 3-4 inch lengths then slice each on on the diagonal lengthwise to form pointy swords.
Celery Swords
3 Snip the stem ends off the sugar snap peas and leave whole for machetes.

4 Slice the top and bottom of the radishes and leave whole for bombs.

5 Place the vegetables on a plate and serve.

Information
Notes
Colorful, crisp vegetables are loaded with vitamins and roughage. Kids may eat fresh before cooked vegetables.

Applications
Serve as a colorful side dish. Adorn a appetizer buffet. Pack in a brown bag lunch.

Dish Designer

  • Exchange sugar snap for snow peas.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 21, 2013

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Mediterranean Quinoa Salad

Quinoa with colorful vegetables and creamy cannellini beans plus salty feta cheese and kalamata olives mixed with a homemade vinaigrette.

The Sauce: Garlic Vinaigrette – Simple 4-ingredient dressing with minced garlic, dijon mustard, rice vinegar and olive oil. The flavors soak into hot cooked grains adding life to the blank canvas. Mixes in 3 minutes.

‘Great Sauces Transform Good Food into Gourmet’ 

Go-to dish

Here’s the secret to this quinoa salad my family, friends and guests are raving about. Pour the vinaigrette over the cooked quinoa while it’s hot so it soaks up the flavors of the garlic, dijon, vinegar and olive oil dressing. After that, you can succeed with a variety of ingredient add-ins to your liking. It’s a simple and delicious Mediterranean Quinoa Saladway to use a boutique grain. Whether you’re a seasoned quinoa fan or a newbie, you’ll love this salad. It’s festive and colorful, delicious and healthy, easy and fast. It’s a go-to recipe in my arsenal.

You might also enjoy Quinoa Under Stained Glass, Risotto and Sushi on the Fly.

1 of 2 part series ”Quinoa Soup and Salad”. Part 2 Cajun Quinoa Chicken Soup. For more on quinoa click here and here.

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Recipe: Mediterranean Quinoa Salad

Prep Time: 10 Min | Inactive Time: 10 Min | Cook Time: 25 Minutes | Yield: 6-8 Servings | Level: Easy

Ingredients
Quinoa Salad
bell peppers, feta, beans and olives

  • 1 cup quinoa
  • 2 cups water
  • 1 cup large diced color bell peppers; mix of red, green, yellow or orange
  • 1 15-oz can cannellini beans, rinsed and drained
  • 3 oz crumbled feta cheese
  • 10 Kalamata olives, rough chopped
  • salt

Garlic Vinaigrette
garlic, dijon, olive oil, vinegar

  • 1 clove garlic, minced
  • 1 Tbsp dijon mustard
  • 2 Tbsp rice vinegar
  • 1/4 cup oil olive
  • dash of freshly ground pepper

Special Equipment – rice cooker

Instructions
1 If the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Place the quinoa and 2 cups water in a rice cooker and set to cook, about 20 minutes. Once it turns off, allow to steam for 10 minutes without removing the lid.

2 Meanwhile prepare the peppers, beans, cheese and olives and set aside.

3 For the vinaigrette, mince or microplane the garlic in a small bowl. Add the mustard, vinegar and whisk. Slowly add the oil, drop by drop at first, then in a slow stream whisking continuously. Add a dash of pepper.

add the vinaigrette to the hot quinoa4 Once the quinoa has finished steaming and while still piping hot, scoop it into a bowl, pour 3 tablespoons of the vinaigrette over and mix well. The hot quinoa will soak in the vinaigrette.

5 Once the quinoa comes to room temperature, about 10 minutes, add the peppers, beans, cheese and olives. Adjust for salt and pepper as needed.

6 Serve at room temperature or chilled.

Information
Notes
Substitute a saucepan for the rice cooker. Place the quinoa and water in the pan. Cover and bring to a boil. Reduce to simmer and cook until water is absorbed, about 20-25 minutes. Allow to steam for 10 minutes without removing the lid.

Buy the exact amount of olives on the olive bar to control waist.

The vinaigrette must be added to the quinoa while hot to properly season it.

Feta cheese and Kalamata olives are both salty ingredients. Added salt may not be needed. Taste and add salt as needed.

Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.

Applications
Serve this as a side salad with roast chicken or pork chops.

Excellent option for a summer canyon picnic or ‘symphony in the park’ supper.

Make a double or triple batch of vinaigrette and enjoy it drizzled over salad greens or fresh cut vegetables.

Dish Designer

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 21, 2013

Continue Reading · 1

Quinoa Soup and Salad Series

Circular threads

Grains are all the fashion. Healthy, nutty, chewy; they’re popular everywhere, not just with granola folks. One of my favorites is quinoa (pronounced keen’-wah), a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain. What I love is it’s versatility. It’s a canvas where you let your imagination and creativity run wild. Try different seasonings, ingredient combinations and international flavors.

quinoa with Brussels sprout leavesI’m sharing two quinoa dishes. First, a Mediterranean salad graced with Kalamata olives, feta cheese, bell peppers and cannellini beans. Then, a rich Cajun chicken soup with carrots, Brussels sprout leaves and quinoa rather than traditional noodles or rice.

Find quinoa at the supermarket near the rice and other grains. Affordable prices on larger quantities are available at warehouse sellers like Costco and Sam’s Club.

You might also like Quinoa Under Stained Glass.

Mediterranean Quinoa SaladThursday, February 21, 2013 – Mediterranean Quinoa Salad

 

 

 

 

Cajun Quinoa Chicken SoupFriday, February 22, 2013 – Cajun Quinoa Chicken Soup

 

 

 

 

Continue Reading · 0

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