Greetings dear friends of @naturalmedicine this time I come to participate in the plant power cooking challenge, I come to show you a recipe for an appetizer with paprika or sweet bell pepper.
Among the ingredients of the contest was pasta, peppers and bamboo shoots, but it turns out that a few moments a day before the launch of this contest I published my best pasta recipe which is pasta with pesto, I'll leave the link (https://peakd.com/hive-120586/@soychalbed/mi-version-de-la-pasta-al-pesto-my-version-of-pesto-pasta) so you can take a look at the post and prepare it, it is very rich and nutritious.
In view of this situation I had to reorganize my ideas until the light bulb came on and I remembered a delicious appetizer that my mom used to prepare at home with paprika and it is very simple and as a help when an unexpected visitor comes home, well here I go with the recipe and preparation.
Ingredients:
Paprika 3 units.
Olive oil 100 ml.
Salt and pepper to taste.
The preparation is very simple, we wash the peppers well with soap and water and dry them, once clean and dry the peppers we proceed to mount them on a grill in the kitchen or we can also mount it directly to the fire as you will see in the images I did it both ways.
Once the shell is roasted and hot, we keep them in a plastic bag in order to turn it into a sauna for the peppers and let them rest until room temperature.
When they are already rested we take them out of the bag and proceed to remove the roasted peel from all the peppers we prepared.
Once peeled, remove the stem and seeds and begin to cut the peppers into julienne strips.
Once all the peppers are cut, we add them to a glass container along with the olive oil and add salt and pepper to taste.
We cover our glass container and shake a little bit all the contents inside and let it macerate for a few hours, it can be eaten immediately but the more it macerates the more delicious it gets.
This appetizer is a good accompaniment to any dips, tortilla, bread, and as a good Venezuelan with arepa and cassava.
At home it's a must have snack since I have accustomed my children to the consumption of vegetables and why not for a few drinks and gatherings.
I hope you enjoy this delicious dish as much as I have learned to prepare some of the ones I read about here.
SPANISH.
Saludos queridos amigos de @naturalmedicine en esta oportunidad vengo a participar en el plant power cooking challenge, vengo a mostrarles una receta de un aperitivo con pimentón o pimiento dulce.
Entre los ingredientes del concurso estaba la pasta, los pimientos y bamboo shoots, pero resulta que unos instantes máximo un día antes del lanzamiento de este concurso publique mi mejor receta de pasta que es la pasta al pesto, les voy a dejar el link (https://peakd.com/hive-120586/@soychalbed/mi-version-de-la-pasta-al-pesto-my-version-of-pesto-pasta) para que ojeen el post y la preparen es muy rica y nutritiva.
En vista de esta situación me toco reorganizar mis ideas hasta que se me prendió el bombillo y recordé un rico aperitivo que mi mama preparaba en casa con pimentón y es muy sencilla y como ayuda a la hora de una visita inesperada en casa, bueno aquí voy con la receta y preparación.
Ingredientes:
• Pimentón 3 unidades.
• Aceite de oliva 100 ml.
• Sal y pimienta al gusto.
La preparación es muy sencilla lavamos bien los pimentones con agua y jabón y los secamos, una vez limpios y secos los pimentones procedemos a montarlos en un grill en la cocina o también podemos montarlo directo al fuego como veran en las imágenes lo hice de los dos modos.
Una vez ya rostizada la concha y estando calientes los guardamos en una bolsa plástica de manera de convertirla en un sauna para los pimentones y los dejamos reposar hasta temperatura ambiente.
Cuando ya estén reposados los sacamos de la bolsa y procedemos a quitar la cascara rostizada a todos los pimentones que preparamos.
Una vez pelados le quitamos la parte del tallo y las semillas y comenzamos a cortar el pimentón en julianas.
Una vez cortados todos los pimentones los agregamos a un envase de vidrio junto con el aceite de oliva y le agregamos la sal y pimienta al gusto.
Tapamos nuestro envase de vidrio agitamos un poco todo el contenido dentro y dejamos maserar por unas horas, se puede comer de inmediato pero mientras mas se masera mas delicioso se pone.
Este aperitivo es un buen acompañante de cualquier dips, tortilla, pan, y como buen Venezolano con arepa y casabe.
En casa es una merienda infaltable ya que he acostumbrado a mis hijos al consumo de vegetales y porque no para unos tragos y tertulias.
Espero disfruten de este rico plato así como yo he aprendido a preparar algunos de los que leo por acá.
Gracias por leerme espero les haya gustado y dado alguna idea.
Thanks for reading, I hope you liked it and I hope it gave you some ideas.
Traductor usado: deepl
Translator used: deepl
Fotos: De mi propiedad, tomadas con mi celular.
Photos: My own, taken with my cell phone.
Que manera tan fácil de preparar un aperitivo o relleno para mis arepas, sobre todo yo que no practico la cocina. definitivamente me encantó tu post.
si vale una manera muy sencilla de complacer a una visita y ademas es muy sabrosa, tambien puedes agregar a la maseracion ajos y otras especies
This does look like a nice partner for arepas. Sorry you're prized pasta dish was published too early, but this is quite a nice entry for the Plant Power cooking challenge. I think there is no better way to prepare capsicum than to roast it first before doing anything with it. Thanks for sharing chef.
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thanks to you for this kind of challenges that make us creative and to build or recreate such delicious and healthy recipes.
Holaaa y no sabes cuantos nutrientes posee el pimiento rojo, esta buenisima esta receta #naturalmedicine
si es muy bueno mi abuela preparaba jugo de pimentón con guayaba para subir la hemoglobina
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it can be a good source of vitamin c as well as it increases taste of any food
it has a lot of nutrients and vitamins and its good taste is a delight to the palate.
thanks for stopping by to read