Tuesday, January 12, 2010

Mung Bean Noodles with Tomatoes

I experiment this recipe, i used to have the stewed tomatoes and onions,
instead I added Italian seasoning and mozarella cheese. Yummy!

Vermicelli with Stewed Tomatoes
2 chopped tomatoes (peeled)
1/4 chopped green bell pepper
1/2 small onion
2clove garlic
1 stalk chopped celery
1/2 t red wine vinegar (optional)
a pinch of Italian Seasoning (optional)
Mozarella cheese (optional)
a pinch of salt and black pepper

Heat oil, Add garlic, oinon, bell pepper, celery, tomatoes.
Sautee for 5 minutes. Add vinegar and salt/pepper, italian
seasoning, mozarella cheese. Add little water. Bring to boil.
Cover, and reduce heat, simmer for 15, stirring occassionally.
Place on top of vermicelli.
Serve hot.

This one is no need to cook the sauce, just chop all the ingredients and Toss.
Vermicelli with Fresh Chopped Tomatoes and Basil Leaves
1 tomato
few fresh basil leaves
1 stalk green onion
1/2 t fresh garlic
low fat mozarella cheese (or any cheese)
1T extra-virgin olive oil
Salt and pepper to taste

Combine all the ingredients. Toss well.
Place on top of vermicelli.
Chill and serve.
(This is good for summer!)

No comments:

Related Posts Plugin for WordPress, Blogger...
Copyright 2010-2011 @ Food: Cooking and Capturing | Designs and Layout by: Design by Vhiel