Minced meat and peppers casserole

MINCED MEAT AND PEPPERS CASSEROLE

Ingredients

1 kilo small oblong green peppers

1 red sweet pepper

2 large yellow peppers

200 g. olive oil

600 g. ripe tomatoes

1/2 bunch parsley

1 large onion or two medium ones

5 large cloves of garlic

A piece of red hot chili pepper (in the size of a watermelon seed)

150 g. ground beef

100 g. minced pork

Instructions

Put the olive oil in a medium pot.

Put into the pot the onion diced.

Peel the garlic, mince it and pour it into the pot.

Place the pot over medium heat.

Sauté the onions and the garlic and stir from time to time.

Wash the peppers thoroughly with water.

Remove their stalks and their spores.

If the green peppers are small, pour them whole into the pot.

Chop the sweet red pepper and the yellow peppers.

Pour them into the pot and stir.

Add salt as needed and stir again.

Do not put any water in this food.

The peppers release heir fluids and they are cooked in them.  

Let them boil until they soften well.

Rinse the tomatoes and cut their stalks.

Cut each tomato in 10 pieces.

Pour the tomatoes into the casserole and stir.

Leave the peppers to boil with the tomatoes for 15 minutes.

Stir occasionally.

Take into your hand a handful of ground beef.

Rub small part of the ground beef between your fingers and pour them into the casserole.

Work exactly as you do when you rub Feta cheese between your fingers.

Continue this way until you pour all the minced meat into the pot.

Stir occasionally. As you do that the pieces of minced meat bury themselves inside the peppers.

After you put the ground meat, cook the food for 20 minutes.

When the minced meat is cooked it forms small and very delicious meat balls.

The food has plenty of sauce.

This sauce is very tasty because it has vitamins and the liquids of the vegetables.

Salad with mash potatoes and mash beets

SALAD WITH MASH POTATOES AND MASH BEETS

Ingredients

1/2 kilo of potatoes,

200 g. beets (about two bulbs)

100 g. of olive oil

3 cloves garlic

Salt to taste

1 tablespoon balsamic vinegar,

2 tablespoons capers for decoration.

Instructions

Peel the potatoes and rinse them well. Cut them in small pieces.

Put those pieces in a small pot. Cover them with water.

Place the pot over high heat and wait for the water to boil.

As it starts to boil, reduce the heat to medium.

When the potatoes are thoroughly softened, remove the pot from the heat.

Do not drain the potato stock, because you will use some of it later.

Let the pot with the potatoes aside to use them later.

Scour two beets pants. That is, separate the bulbs from the roots and the leaves.

Wash the bulbs and put them in another small pot.

Pour water until it covers them.

Put the pot over high heat and boil until they are soft and tender.

When ready, a knife plunges easily into their flesh.

Remove the pot from the fire and drain.

Put in a food processor the olive oil, the vinegar and the garlic.

Beat these for a min.

Scour one bulb from the peel and cut it into small pieces.

Pour these pieces in the food processor.

Mash the bulb.

Pour the boiled potatoes into the mill.

Knock all the ingredients together.

If this mixture is too thick, add some broth from the boiled potatoes, to dilute it.

If the color of the mixture does not please you, because you prefer it deeper pink, add beets until you achieve the color you want.

Scour the other bulb and cut a few pieces of this and put them in the mill.

Knock again all ingredients together and look at the color that the mixture has.

If you want it still deeper pink add more beets pieces.

When you achieve the color you want, stop the adding more pieces of beets.  

Try the taste. If you want it more sour or salty, add vinegar or salt, respectively.

Empty the salad from the food processor into a dish.

Decorate the surface of the salad with capers.

Aubergine salad

AUBERGINE SALAD

 First recipe

Ingredients

1 large round aubergine or 2 medium ones

1 large sweet red pepper

1/3 of a bunch of parsley

1 small onion

2 cloves of garlic

40 g. of olive oil

Salt to taste

1 TB of balsamic vinegar

Instructions

Rinse the eggplant, wrap it with aluminum foil and put it into the oven on the first rack from the bottom.

Bake at 160 C degrees for one hour or more.

To check if it is cooked, remove it from the oven and unwrap it. Peg a fork into the eggplant.

If it is soft and the fork plunges easily into its flesh, it is ready and it’s time to remove it from the oven.

If the eggplant is not ready, you should cook it longer.

You can also understand if it is soft, by squeezing.

Squeeze the eggplant, if it volume is lessened and remains so, it is cooked.

Let the eggplant to cool.

Unwrap the foil and peel it.

With a knife, pull the skin from the stalk downward and it immediately peels.

Put the peeled eggplant in a bowl.

Cut it with a knife into small pieces.

Scour the sweet red pepper and chop it into the eggplant.

Scour the onion, garlic and parsley and wash them.

Chop them and put them into the bowl with the eggplant.

Add the oil and mix.

The salt and the vinegar are added at the time of serving.

Garnish with a little parsley.

Second recipe

Prepare a large eggplant as described above.

Cut it into pieces and put it in a food processor.

Add oil, garlic, salt, onion and vinegar and beat them together.

The eggplant becomes mashed.

Empty it in a dish and garnish with parsley and sweet red pepper.

In my opinion the previous salad tastes better than this one.