Do you have a vegetarian in your midst this Christmas? Or you want to cook healthy for the big day?
Pulse Ghana has your back with these two delicious, and healthy meat-free recipes you can make this Christmas.
Stuffed green peppers/bell peppers
This is an easy and delicious recipe to make, you can either have it as a side or a main.
4 large green/ bell peppers, cut in half on the width, with the insides removed
2 teaspoons oil (olive or coconut is good)
2 garlic cloves, finely chopped
1 chopped onion
1 cup white or brown rice
1 1⁄4 cups tomatoes, seeded and chopped
1 cup finely diced eggplant
½ cup corn kernels
1⁄4 teaspoon salt
1⁄2 teaspoon black pepper
1 cup cheese – whatever you have. Cheddar or mozzarella works well. If you are dairy-free you can skip this.
To make your stuffed peppers, make your rice in the rice-cooker, or on the burner.
While this is cooking heat your oil on the burner in a saucepan, cook your onions, garlic and eggplant. When the eggplant is tender, add the add tomatoes, corn kernels, salt, pepper and stir. When the rice is cooked combine the rice and the veggie mix in a bowl.
Rub oil on the outside of your pepper halves, then place them on a lined and oiled baking tray, then spoon in the mixture, so the pepper is full. Give a good sprinkling of the cheese, Cover the tray well with foil so rice doesn't dry out. Cook for about 20 minutes, until the pepper is tender, then serve.
Ghana Christmas Frittata
Frittatas are easy to make and good for hot weather. This one is good for all those at the dinner table. Super easy, and quick you can whip this up while you use the oven to roast, or have the Jollof cooking on the back burner.
You can use whatever ingredients you have around, and try different flavour combinations – like a bit of a kick? Then add pepper to it.
Here are the base ingredients you need:
12 whole large eggs
Salt and pepper
1 cup cheese (any you want to use, but cheddar is best)
2 tablespoons pepper sauce or hot sauce, if you want it spicy, more or less depending on your taste
2 Tablespoons oil
1 onion, diced
Then for the vegetables try any combination of two cups of veggies.
This can be: diced spinach or kontomire, cooked and diced potato, yam or sweet potato, diced eggplant, corn, mushrooms or olives.
How to make it:
Preheat the oven to about half mark.
Beat together the eggs with the salt and pepper, then stir in the grated cheese and the pepper or hot sauce if you use it.
In a large oven-proof non-stick skillet, melt the oil over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. If you are adding a vegetable that needs pre-cooking, like eggplant add it and cook it now. Also add the potato/yam. Sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the lighter vegetables like the mushrooms, spinach/kontomire and stir to cook about 1 minute. If you are using olives add them at the end.
Make sure all the ingredients are evenly distributed across the bottom of the skillet. Avoid lumps of the same thing! Pour in the egg/cheese mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. You don't want it to burn. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Slide the frittata out of the skillet and onto a cutting board. Cut it into slices and serve with a chutney sauce.