Tag Archives: bell pepper

Fish Stew

I have previously been very skeptical about making stewed or curried fish but that has changed. The need to try new fish recipes other than the usual pan frying changed my perception.

Fish fillet chunks

Ingredients:

1 medium onion sliced

2 cloves of garlic sliced

1 teaspoon minced ginger

2 tomatoes diced

1 courgette diced

1 bell pepper diced

2 tablespoons coconut cream

1 tablespoon fish masala

1 tablespoon dried parsley

1/2 cup water

2 fish fillet cut into chunks

2 tablespoons of oil for frying

Salt to taste

In a saucepan fry the onions.

Add the garlic and ginger.

Once cooked through, add the tomatoes let then cooked for about 3 minutes then add the eggplant and bell pepper.

Cover and let the veggies cook down.

In the mean time mix the coconut cream with the fish masala.

Add the mixture and the dried parsley to the sauce. Pour in about 1/2 cup of water for the soup.

The sauce

Then finally add in the fish chunks. Ensure they are almost submerged in the soup.

swimming fishes..pun intended

Tip: Salt the fish chunks before adding them. This ensures that the fish is completely salted.

Cover and let it cook for about 10 minutes or until the fish flakes easily when pierced with a fork.

fish stew

Serve with steamed rice or ugali.

Fish stew, steamed rice and fried french beans

Verdict:

By far the best fish stew I’ve ever tasted. I even preferred it to the curry. Salting the fish prior to cooking was a brilliant idea.

Let’s just say this will become a staple dish in our household.

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Pasta ‘motukanio’

Motukanio – (Embu/Kikuyu) verb: to add everything together.

This is courtesy of my friend Dee. As we were on our way to town from work, I happened to mention that I had intentions of making pasta for dinner. Dee went on and told me of this recipe. You simply make a sauce with whatever you have on hand and instead of cooking the pasta separately, you add it to the sauce and let it cook.

She was taught by her mother and it happens to be the first thing she learnt how to cook. The beauty of this recipe as the name suggests ‘motukanio’ – you just add in whatever you have on hand.

eggplant and bell pepper

Ingredients:

1 medium sized onion sliced

3 medium sized tomatoes diced

1 eggplant diced

1 bell pepper diced

pasta of choice

1 cup hot water

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 teaspoon paprika

1 tablespoon rubbed basil leaves

salt to taste

In a saucepan heat about 2 tablespoons of oil. Fry the onions.

onions

Add in the tomatoes, eggplant and bell pepper.

Add in the seasoning, garlic,paprika and black pepper.

Cover and let it cook down.

The sauce

When it got to this part, I was a bit confused on what to put first the pasta or the water. But since Dee had mentioned that the water should be just enough to cook the pasta. I opted to put in the pasta so that I can control the level of water.

Stir in the pasta

Add the hot water.

Just about the same level as the pasta

Cook as per the pasta instructions. I cooked mine for 8 minutes. Sprinkle the basil leaves and stir. Aromatic

Serve immediately.

Pasta ‘motukanio’

The beauty of this meal is that it’s complete on it’s own.

Next time you are in a rush to prepare dinner try this.

 

 

 

 

 

 

Onion and Pepper Fried Chicken

Once one gets married you sort of get different kinds of gifts from your spouse. So last week hubby dearest surprised me by buying some chicken legs and fish fillet. Yeah!!! I’m now more excited about chicken legs than chocolate.O-o  PS. He still gets me chocolate.

It had been a while since I had cooked some chicken legs. I was confused on what to do with them. After defrosting them, they lay on the kitchen counter as I tried to invent a recipe.

Still clueless on what to do with the chicken, I chopped up a white onion and sliced a bell pepper.

1 white onion chopped, 1 bell pepper sliced

So after much thought I decided to fry it.

In a saucepan/skillet add 1 tablespoon of oil. You don’t need a lot. Since I was using chicken legs from a broiler. They are pretty fatty. (I even had to trim some fatty off)

Place the chicken legs in the pan. Ensure you’ve sliced the legs to ensure the spices soak in.

Spices:

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon black pepper

4-5 cardamon pods

Salt to taste

Sprinkle the spices on the chicken.

oily!!!

Cover and let the chicken cook for about 15 minutes on one side then flip over for the other side to cook.

I have to mention, at this point the aroma in the kitchen..Heavenly

The chicken…

After 30 minutes, and flipping the chicken twice. Toss in the onions and bell peppers.

all in…

So hubby, peeks and asks;

Hubby: No tomatoes?

Me: Should I add some them? (I reach for the fridge door to take the tomatoes)

Hubby: Yeah add at least one.

Me: I’m not so sure about it. I don’t want the sauce to be runny. (I toy with the idea and decide to just add one) 

1 tomato diced

Cover and let the sauce cook down for about 5 minutes.

Then serve with ugali and vegetables.

onion and pepper fried chicken 🙂

(sorry forgot to wipe the sides of the plate)

Verdict:

Goodness!!! Delicious. Very flavourful.

Hubby gave it a thumbs up and tick.

PS. The addition of the tomato was just the cherry on top. Thanks hun.

Beans Stew

Since I got married I’ve been meaning to buy some beans but i have never gotten around to doing so. Lucky for me,mom in love must have sensed my need because she sent some over and boy were they a lot. Since they were raw, I needed to boil them first. I saw it as an opportunity to use my pressure cooker…not. After fiddling with the manual I realised I wasn’t so confident and silly me, I had never paid attention whenever my mum was using ours at home. So I just resulted in boiling the beans in a plain sufuria. To avoid boiling for so long, first I soaked the beans. If you can soak them overnight.

Anyway, the beans cooked and I even shared some with my lovely neighbour. After cooling I packed them and stored in the freezer. It’s best if you pack in meal size portions, that way you only defrost the amount you need. Back to the beans stew. I decided to prepare a simple stew with minimal spices, we all know I get a little crazy when it gets to spicing food.

Ingredients:

1 onion chopped

3 tomatoes diced

1 eggplant diced

1 bell pepper diced

2 cups Pre-cooked beans

Salt to taste

Black pepper

Oil for frying.

In a saucepan saute the onions.

sizzle sizzle

Season with salt and black pepper then add in the tomatoes,eggplant and bell pepper.

The condiments

Cover and let them cook down. It will take about 8 minutes or so.

The sauce

Then add the thawed beans. You can also add some little water for the sauce.

In goes the beans

Cover and let the beans cook in the sauce. 5-10 minutes is good enough. You just want to get the beans heated up since they are already cooked.

Dinner is served 🙂

Served this with some cinnamon chapatis.

Verdict:

Delicious. Once in a while it’s good to cook sans the many spices. The bell peppers added the needed kick to the stew.

Are there times you just don’t feel like spicing your food?

Pineapple and Peppers Stir Fry

Sounds odd but it was tasty. It was one of those days I was clueless on what to cook. I had some beef strips in the freezer and we had this ripe pineapple in the fridge. I decided to make a simple stir fry to go with some leftover rice.

Ingredients:

1/4 kg beef, cut into strips

1/2 medium sized pineapple cut into chunks

1 bell pepper/hoho diced

1 onion chopped

1 tablespoon of dried oregano

2-3 tablespoons of vegetable oil

salt and pepper to taste

In a skillet fry the onions.

Sizzle sizzle

Once fried, remove from pan and set aside.

Fry the beef strips in the same skillet.

keep stirring to ensure they cook evenly.

Remember to season with salt and pepper.

After about 5 minutes add the bell pepper.

Let them cook completely, then add back the fried onions and add the pineapple chunks. Sprinkle the oregano and stir for 2 minutes or so.

Dinner 🙂

Enjoy.

Leftover turmeric rice with pineapple and peppers stir fry.

Verdict:

The oregano really brought out the pineapples. Hubby liked it more than I did.

If I could do it over again:

Fry the beef strips together with the onions. I felt there was a disjoint of those two tastes.

Peas and Sausage Fried Rice

I love when I get home and discover I have leftover rice, because that translates to dinner in under 20 minutes. This happened to me some 2 weeks ago and boy was I happy.

I had a feeling I had some sausages in the freezer and lucky me, I spotted the last three. I also had some peas that I had boiled and stored in the fridge. The beauty of boiling peas prior is that when it comes to the actual cooking all you’ll need to do is thaw them then cook as desired.

This dish is similar to the egg fried rice I made sometime back sans the eggs.

Ingredients:

1 onion chopped

1 cup of pre cooked peas thawed

3 sausages fried and diced

1/2 bell pepper (hoho) cubed

Leftover rice

Salt and pepper to taste

2-3 tbsps of vegetable oil for frying

In a skillet add the vegetable oil then fry the onions till tender.

The onions sizzling

Add the bell peppers.

‘dancing in the onions’
cold leftover turmeric rice

Add the rice  and peas into the skillet.

more green

You just need to get them warmed up, since they are already cooked.

Finally add in the sausages.

season with dried herbs (optional)

Dinner is served.

enjoy

Verdict:

Delicious.

My Ratatouille

I had some leftover rice (as usual O-o) and I needed to cook something quick and easy that would accompany it. For some reason that evening we arrived home pretty full, so I just cooked so that I could have something to carry for lunch the following day.

Initially I had wanted to stew some peas that I had in the fridge. As I began preparing the ingredients hubby convinced me otherwise. Since I had already peeled the carrots I had no option (well actually I had) but to use them. I don’t think ratatouille has carrots well to eat is your own.

Ingredients:

1 onion chopped

2 cloves of garlic chopped

3 tomatoes wedged

2 eggplants cubed

1 green bell pepper cubed

1 courgette/zucchini cubed

3 carrots thickly sliced

Rubbed basil leaves

Salt

Black pepper

Heat some oil in the pan then fry the onions and garlic. Season with salt and pepper

Since I hadn’t thought through the recipe I just tossed all the other ingredients in. Well except the carrots.

Colour splash

Add the rubbed basil leaves

Cover and let it cook down. Essentially none of the ingredients should turn into a pulp e.g the tomatoes but since my cooking was ill thought. The tomatoes sorta did.

See the tomato juice running wild…

I like when my carrots are al dente so I added them last.

Orange 🙂

Cover for just 2 minutes or so and voila;

My Ratatouille

Of course we tasted some 🙂

 

Verdict:

 Delicious.

If I could do it all over again:

Definitely think. Add the slow cooking veggies first then the tomatoes last just to enhance it’s flavour.

I’d still add the carrots.