Tag: bell pepper

Spiralized Greek Cucumber Salad with Lemon and Feta

This light cucumber Greek salad is the perfect meatless summer dish. Trust me, you’re going to want to make this all summer long! Fresh cucumber, tomatoes, bell pepper, olives, red onion, oregano, lemon juice, olive oil, and fresh feta – it’s filling, high in fiber and protein, perfect for lunch or dinner!

I had some fresh Feta leftover from my Lemon Feta Drumsticks^[1], and I’ve been craving a good Greek Salad, but I wanted to make it without the lettuce and make cucumber the star of the show. This turned out better than I could have imagined! I used my favorite cooking gadget – my the Paderno Spiral Vegetable Slicer^[2] with the chipper blade to quickly whip this up into beautiful spirals and the results were a salad that’s crunchy and bright, and not weighed down by a heavy dressing. This took me less than 10 minutes start to finish – win!

If you don’t own a spiralizer you can just dice the cucumbers with knife and make it a chopped Greek salad instead. I highly recommend using a decent Feta cheese, not a fat free Feta.

A great Meatless Monday meal. If you are making this ahead for lunch for work, you can leave the lemon juice and olive oil out, and pack it on the side, then just add it when you’re ready to eat. Enjoy!

Spiralized Greek Cucumber Salad with Lemon and Feta
gordon-ramsay-recipe.com
Servings: 1 • 1 salad • Old Points: 5 pts • Points+: 6 pts
Calories: 225 • Fat: 16 g • Carb: 16 g • Fiber: 4 g • Protein: 7 g • Sugar: 1 g
Sodium: 697.5 mg • Cholesterol: 25 mg

Ingredients:

1/2 seedless English cucumber (about 7 ounces)
1/4 of a green bell pepper, chopped
1/3 cup grape tomatoes, halved
5 pitted kalamata olives
1 tbsp red onion, sliced
1/2 fresh lemon
1 oz fresh feta, sliced thick
1/2 tablespoon extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 teaspoon fresh oregano leaves, minced

Directions:

Spiralize the cucumbers using the chipper blade on the Paderno^[3] spiralizer. Cut the strands into smaller pieces, about 5-6 inches long so it’s easier to eat. If you don’t have a spiralizer, you can just dice the cucumbers with a knife into small cubes.

Place the cucumber in a large work bowl along with the bell pepper, tomatoes, olives and red onion. Squeeze half of the lemon over it, drizzle with half of the olive oil and toss with fresh oregano, salt and pepper. Place on a plate, top with a slice of feta and finish with remaining olive oil.

References

^{^} Lemon Feta Drumsticks (www.gordon-ramsay-recipe.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)
^{^} Paderno (www.amazon.com)

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Bell Pepper and Potato Frittata

Egg frittatas are my answer to an easy, inexpensive meal solution whether I’m having it for breakfast, lunch or dinner. For breakfast, I’ll serve this with a side of berries or fruit. For dinner, I make a salad on the side and call it a meal!

You can literally throw anything into a frittata and call it a meal, but I thought it would be fun to make this one a St Patricks Day theme which of coarse MUST have yukon gold potatoes, and to create a shamrock design, I sliced my bell peppers into flower shapes – completely optional! This one’s vegetarian, perfect if you need a meatless Monday dish idea, and it’s naturally gluten-free.

I’m not sure if there’s anything quite as beautiful as farm fresh eggs. A friend of mine is raising chickens in her yard and gave me some of her eggs and the colors were so beautiful I almost didn’t want to crack them. The yolks are so orange, it’s hard to believe I made this frittata with half egg whites.

Bell Pepper and Potato Frittata
gordon-ramsay-recipe.com
Servings: 4 • Size: 1/4th • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 144 • Fat: 6 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 1 g
Sodium: 127 mg (without salt) • Cholest: 186 mg

Ingredients:

4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
4 large eggs
4 large egg whites
kosher salt and pepper, to taste
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

Ingredients:

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

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Three Bean Turkey Chili

by Pam on March 18, 2013

We had friends over for dinner on Saturday night and it was a fairly cold & rainy day so I decided to make a big batch of chili. I used ground turkey and turkey Italian sausage for a change and absolutely loved it. My house smelled amazing throughout the day while this chili simmered on the stove. I served this chili with Sweet Honey Corn Bread^[1] and my House Salad^[2] for a delicious and filling dinner. The adults all really enjoyed the chili and the kids seemed to think it was “okay”. I had leftovers for lunch today and the flavor was amazing!

Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until it’s in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.

Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.

Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.

Print^[3]

Save^[4]

Three Bean Turkey Chili

Yield: 10

Prep Time: 20 min.

Cook Time: 3-4 hours

Ingredients:

2-3 dried pasilla chile peppers, re-hydrated & diced
1 tbsp canola oil
1 baby red bell pepper, diced
1 baby orange bell pepper, diced
1 baby yellow bell pepper, diced
1 jalapeno pepper, diced (remove the vein & seeds for less heat)
6 cloves garlic, minced
1 small red onions, diced
1 lb ground turkey (thigh and breast meat)
1 lb turkey Italian sausage, removed from casings
3 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
2 tsp coriander
2 tsp onion powder
1/4 tsp cayenne pepper
1 cup of chicken broth
2 (15 oz) cans of tomato sauce
3 tbsp tomato paste
2 (15 oz) cans pinto beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
Sea salt and freshly cracked pepper, to taste
Sour cream, (garnish)
Shredded cheddar cheese, (garnish)
Green onion, (garnish)

Directions:

Re-hydrate the dried pasilla peppers in very hot water for 20 minutes, or until softened; drain. Remove the stems and seeds of the peppers then dice them up.

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper, garlic, and re-hydrated diced peppers to the Dutch oven. Cook, stirring often, for 3 minutes or until softened. Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the ground turkey and the turkey Italian sausage, removed from casings, to the Dutch oven. Mash the mixture well with a potato masher until it’s in a very small crumble. Add the Chili powder, paprika, cumin, coriander, onion powder, and cayenne pepper. Mix the ingredients well and cook for 4-5 minutes, stirring often, until the meat has browned.

Add the chicken stock, tomato sauce, tomato paste, diced tomatoes, pinto beans, black beans, and kidney beans. Season with sea salt and freshly cracked pepper, to taste. Reduce the heat to simmer and place a lid on the Dutch oven. Simmer for 3-4 hours, stirring occasionally.

Before serving, taste and re-season if needed. Ladle chili into bowls and top with sour cream, shredded cheddar cheese, and green onions. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Sweet Honey Corn Bread (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/three-bean-turkey-chili html