Hydro Veggies

Hydroponic Produce from Philippines


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Roasted Red Bell Pepper Sauce

Roasted-Red-Bell-Pepper-Sauce

Great sauce that pairs well with fish, chicken and pasta.

 

Ingredients

2 red bell peppers

1 ½ tbsp olive oil

1 small garlic clove, minced

1 small onion, roughly chopped

85ml vegetable stock

 

Directions

Roasting the peppers

Char bell peppers over gas flame. OR: heat oven to 200ºC; Place the peppers on a baking tray and roast for 30~45 minutes until blackened on all sides.

Remove from the oven or grill and place in a plastic or paper bag (to make them “sweat” so the skin is removed easily).

When they have cooled, peel off the skin, discard the seeds and roughly chop the flesh, set aside.

Making the sauce

Place a medium skillet on medium heat. Drizzle the olive oil, when it is hot, add the minced garlic and onion; stir until tender. Add the peppers and mix. Pour the vegetable stock, bring to a boil then reduce the heat and let it reduce. Transfer the contents to a blender of food processor. Purée until smooth (no big lumps). Adjust seasoning to taste.

 

Source: BBC Good Food.

 


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Cream Cheese Stuffed Bell Peppers

cream cheese stuffed bell peppers

Ingredients

3 regular bell peppers or 12 baby bell peppers

2 teaspoons olive oil

3 slices of bacon, diced

1 clove garlic, minced

1/4 onion, minced

2 stalks scallions, finely chopped

2 tablespoons freshly chopped coriander

4oz (112 g) cream cheese

½ teaspoon salt

½ cup walnuts, chopped (if desired)

Ground black pepper

1/2 teaspoon lemon zest

1 teaspoon lemon juice

Serves: 4

 

Directions

Bell Peppers

Wash your veggies. Cut lengthwise and remove the seeds. Lightly brush the bell peppers with olive oil. Grill your peppers in a skillet about 4 to 5 minutes each side. Set aside and let cool.

Stuffing

Chop the bacon and cook in a skillet until crispy, remove and place over a dish with paper towels to absorb the excess oil. In the same skillet, sauté the garlic and onion until the latter becomes translucent.

Chop the scallions and the coriander; reserve.  In a small bowl combine the cream cheese, salt, walnuts, pepper, lemon juice, and lemon zest, mix well. Fold in the scallions and coriander.

Putting all together

With a small spoon stuff the peppers and place them back in the skillet on low heat to warm (about 3 minutes) or place them in a baking sheet and bake for about 10 minutes at 300°F. Transfer to a plate and serve.

Variation: Omit the walnuts; use 1/2 cup (50 g, almost 2oz) shredded Cheddar or Monterrey Jack cheese.

Source: Adapted from The Roasted Root and Eat, Drink and Be Merry.


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Tuna Veggie Skewers with Filipino Suka

grill

Sunshine, laughter, family, friends, outdoors. These words come to mind when we think of summer. For the Northern Hemisphere summer is finally here! One common association with summer when it comes to food is: grilling. With that in mind, we have developed a recipe for you to try something different next time you have a BBQ; a Filipino twist to your grill. Your non-meat-eating relatives and friends may appreciate to find they can enjoy a “grill party” without feeling left out. These skewers combine our hydroponic veggies with tuna, though you may change it for chicken, or other meat; or might as well suppress meat for a completely vegetarian alternative.

Ingredients

For the skewers:

200gr fresh tuna

1 red bell pepper

1 green bell pepper

2 small onions

8 skewers

For the sauce:

3 cloves garlic, crushed

1/4 cup (60ml) soy sauce

1/3 cup (90ml) Filipino vinegar (suka)

1/4 tsp salt

1/4 tsp ground pepper

pinch of ground red pepper, chili powder or dried chili flakes

Serves: 4

Directions

Soak the skewers in water for about 10minutes (to prevent from burning). Set on a side. Dice the tuna into 16 pieces. Peel the onions and cut lengthwise into 6 wedges each. Cut the bell peppers into small squares.

Distribute the fish and veggies evenly into 8 groups and insert the skewers. Brush the fish and veggies with the sauce. Place on the grill and cook for about 4 minutes per side.

Source: Original.

Sawsawang Suka (Garlic Soy Vinegar Dip): mix all the ingredients in a small bowl. You may use apple cider vinegar as a substitute for the suka (Filipino vinegar). Makes 1/2 cup (125ml). Source: Authentic recipes from the Philippines.


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Chicken Primavera Tagliatelle

Chicken Primavera Tagliatelle

We have found this recipe to provide an easy way of incorporating vegetables into a main course. The vegetables in this dish, such as the broccoli, have a leading role and are not overshadowed by the sauce. We were inspired by Recipe Girl’s baked version, though we have simplified it by only cooking it. We have also made a few changes, for instance, we blanched the vegetables, to keep them a bright and bit crispy and used tagliatelle instead of spaghetti.

Ingredients

1 cup broccoli florets

2 medium carrots

1 red bell pepper

4 garlic cloves

2 medium tomatoes or 10 cherry tomatoes

400gr cooked chicken breasts

250gr Tagliatelle a nido

2 cups white sauce

4 tbsp mozzarella cheese

salt to taste

Serves: 8

Directions

Cut the broccoli florets into halves and blanch them. Peel the carrots, slice and blanch them. Cut the bell pepper into strips. Cut the tomatoes in a vertical sense into quarters and each of these into thirds. Or if you are using cherry tomatoes, then halve them.

Prepare the tagliatelle according to the manufacturer’s instructions, and remove from the heat and strain when it is al dente.

In the meanwhile, heat a pan and drizzle with olive oil. Mince the garlic cloves and stir them into the pan and cook until lightly golden. Add the vegetables and cook for about 2 minutes. Shred the cooked chicken breasts, and put them into the pan; add the tagliatelle and toss everything together. Pour the white sauce and mix again until fully incorporated. Add salt to taste.

Serve into the dishes and sprinkle with cheese.

Source: adapted from Recipe Girl.


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Chicken Sandwich

Chicken Sandwich

We like today’s recipe as it incorporates four of our hydroponic veggies: celery, scallionbell pepper and lettuce. We also like it because it is very fulfilling and practical for making a quick lunch or dinner.

Ingredients

1 1/2 cups chopped cooked chicken

1/2 cup chopped celery

1/2 cup bell pepper

2 scallions

1/2 cup natural yogurt

1/8 tsp salt

1/8 tsp pepper

4 whole wheat sandwich buns, split

4 lettuce leaves

4 slices of mild cheese

Serves: 4

Directions

In a medium bowl combine the first seven ingredients. Warm the sandwich buns. Place a slice of mild cheese, like Provolone, and a lettuce leaf on each of the buns. Fill with the chicken salad and you’re done!

Source: Original.


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Tuna & Pasta Shell Salad

pasta shell salad

Our hydroponic celery and red pepper add a nice pop of color against the pasta in this salad. As it contains pasta, it can be served warm (just about when the pasta is ready) or you can let it chill for a few minutes and serve cold. We believe in keeping a healthy diet and avoid extra fat; therefore, we use natural yogurt as the dressing instead of mayonnaise.

Ingredients

5 stalks celery

1/2 small onion

1 red bell pepper

6 heaped tbsp natural yogurt

250gr small pasta shells

240gr tuna (can) in water, drained & broken up

salt and pepper to taste

Serves: 4

celery onion pepper

Directions

Cook the pasta shells following the manufacturer’s instructions. While the pasta cooks, dice the onion, celery and bell pepper and place them on a medium bowl. Add the natural yogurt, salt and pepper. Carefully open the tuna cans, drain the water and separate the pieces and place them with the vegetables. Mix well. When the pasta is ready, drain it and toss it into the bowl. Mix everything together.

Source: Original.