RED BELL PEPPER COULIS
A tasty sauce made from red bell peppers that goes very well over chicken as well as fish.
Provided by SKAPINO
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
- When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 9.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 4.2 g, Sodium 22.2 mg, Sugar 3.5 g
RED PEPPER COULIS
Serve this sweet and spicy sauce on a simple burger or grilled fish or chicken and turn it into something special. We love it on vegetarian burgers and cornmeal crusted eggplant cutlets.
Provided by Geema
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat.
- Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
- Mix in the vinegar and sugar.
- Add the red pepper flakes, salt and pepper to taste.
- Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
- Stir in the tomatoes and basil; simmer for 10 more minutes.
- Serve hot.
AJEEN BECKFORD FALAFEL
Make and share this Ajeen Beckford Falafel recipe from Food.com.
Provided by GOOD FOODS
Categories Healthy
Time 15m
Yield 12 sandwiches, 12 serving(s)
Number Of Ingredients 15
Steps:
- Coarsely chop the chickpeas in a food processor.
- Add the garlic, parsley, chives, cumin, coriander and cayenne pepper and process for a few seconds more.
- Add the eggs, salt and flour and process briefly. Remove from the machine and chill in the refrigerator for 1 hour.
- Combine the yoghurt and lemon juice and mix well. Set aside.
- Portion the falafel into approximately 60 balls (meatball size) and deep-fat fry until crisp at 375°F Drain well and keep warm.
- To assemble: cut a pita in half or open it to form a pocket and stuff with several balls of falafel and 1oz of the shredded lettuce and diced tomato and dress with the yoghurt sauce.
Nutrition Facts : Calories 291.6, Fat 3.2, SaturatedFat 0.9, Cholesterol 48.5, Sodium 463.7, Carbohydrate 54.1, Fiber 3.9, Sugar 2.4, Protein 11.2
AJEEN BECKFORD LAHMA BI AJEEN
a beautiful meat pie with Jamaican Jerk Spice. I lift my hat to chef Ajeen Beckford for yet another beautiful and tantalizing dish. i am a big fan. i really think u are the best chef in Jamaica and i await your book.
Provided by GOOD FOODS
Categories Lunch/Snacks
Time 45m
Yield 80 pies, 5 serving(s)
Number Of Ingredients 16
Steps:
- Mix all dough ingredients well. Knead for a few moments. Set aside to rest while preparing filling. Mix all the filling ingredients. Preheat the oven to 400°F
- Since you will be preparing a large number of these, it makes sense to work on a large, clean surface. The kitchen table is perfect. Roll half the dough to 1/8 inch thickness on a clean table. Use a glass, 2-2.5 inches in diameter to cut circles of dough. Place these circles on a well oiled baking sheet. Work the remaining dough into a ball, and roll it out to cut more circles. Keep combining the circle cutouts until you have used all the dough. Place 1.5 teaspoons filling on each circle. With a fork, carefully smooth filling to the edge of the circle. It's fine for the lahma bi ajeen to touch each other in the pan, but they cannot overlap.
- Bake for about 20 minutes, or until dough is just firm but not crisp.
- Serve with tehina and soup or salad for a first course.
Nutrition Facts : Calories 915.5, Fat 35.4, SaturatedFat 10.5, Cholesterol 59, Sodium 1317.9, Carbohydrate 115.3, Fiber 5.5, Sugar 14.7, Protein 33.9
AJEEN BECKFORD RED PEPPER COULIS
Jamaican chef start cooking at the age of 15 and manage to be on top at the age of 23, now 25 and being watched as he grow and excite the world with his amazing recipes. Dean - Johnson and wales university
Provided by GOOD FOODS
Categories Sauces
Time 30m
Yield 1 qt., 18 serving(s)
Number Of Ingredients 8
Steps:
- 1. Heat the oil and sauté the onion and garlic without browning.
- 2. Add the red pepper and continue to sauté until tender.
- 3. Deglaze with the white wine.
- 4. Add the stock and bring to a simmer. Cook for 15 minutes. Season with salt and pepper.
- 5. Puree in a blender and strain.
- 6. Adjust consistency if necessary.
Nutrition Facts : Calories 47.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 40.8, Carbohydrate 6.7, Fiber 1.6, Sugar 4, Protein 1.5
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