This is one of my favored easy meals.
Delicious, healthy and ready in less then 1 hour.
1 stalk leek cleaned and chopped
4 medium well ripe tomatoes chopped
2 tablespoons olive oil
2 eggs or egg substitute
1/4 teaspoon salt
Black pepper (optional)
In pan saute leek in the olive oil until soft add tomatoes and continue to saute until mixture is not watery.
Add eggs and mix with the mixture cook for one more minute.
Ready to serve hot or room temperature.
Can be serve as a sandwich.
One pound hot peppers.
Roast the hot peppers in the oven or on the gas grill.
I use the gas grill but can be roasted in the oven.
Preheat the oven to 425 F and place peppers in single layer.
After 5-6 minutes turn the peppers.
Be very careful not only the peppers will be hot from the 425 F but also spicy hot. Wash your hands!
When the peppers are roasted peel the skin.
In the container you are going to store the peppers mix:
5 tablespoons olive oil
3 tablespoons vinegar
1/2 teaspoon salt
2 teaspoons dry parsley
1/2 teaspoon dry dill
5 pieces minced garlic
Add peppers and steer.
I have been in USA in the last 26 years and haven't forgot the delicious taste of the Bulgarian Parena Tursha.
In the fall my husband visit the local farmers market and purchase box of red peppers. To follow is the recipe.
12-15 red peppers washed, cleaned from seeds and cut
into ribbons (see photos)
1 bag (1 pound) carrots (baby carrots also can be use) if
you regular carrots wash, peel and cut lengthwise.
For baby carrots just wash and they are easiest to
use
1 head cauliflower washed and florets divided
1 head celery washed and cut into 1-2 inches pieces.
1 head garlic clean
***1-16 oz container mushrooms clean and cut (optional)
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One litter water
1 1/2 cups White House Apple Cider Vinegar or any white
vinegar you have
1 cup olive oil
1-1/2 tablespoons salt
4 large bay leaves or 6 medium
15 pieces black pepper
1 teaspoon thyme
Combine second half of the ingredients in large pot and boil for 3 minutes.
In very large container mix all veggies.
Start adding veggies to the boiling mix until veggies are cover in the juice. That will be only the portion of the veggies not all but probably 1/4 of them depending on size of the pot.
As soon as you see the juice start boiling again start removing the veggies from the boiling mixture.
Repeat until all veggies are steamed.
Place the veggies in large jar or several small jars and fill jar(s) with remaining hot juice. Close the jar(s).
I usually wait a week before serving.
Ready to serve hot or room temperature.
