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Mediterranean Roast Vegetables Recipe

Mediterranean Roast Vegetables Recipe
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Tuna and quinoa rainbow salad - Health & Wellbeing [Image source: Cassie White] Serves 2Preparation time 10 minsCooking time 25 minsLevel of Difficulty easy Low fatLow saturated fatLow sugarSource of fibreHigh proteinLow Sodium This hearty salad is perfect for a filling lunch and an easy way of getting enough colourful vegies into your day. It tastes delicious warm or cold. Recipe & Photography: Cassie White Ingredients 185g tuna chunks in springwater, drained1/2 cup uncooked quinoa1/2 tsp vegetable stock1 cup pumpkin, diced (leave skin on)3/4 cup sweet potato, peeled and diced1/2 red capsicum, diced1/2 zucchini60g spinach and rocket mix1/2 cup frozen peas, thawed1/4 cup kidney beans1/4 cup low-fat fetafew sprigs rosemary2 tsp olive oil4 tbsp lemon juicesalt and pepper, to taste Method Rinse quinoa, then add to a small pot with one cup of water and vegetable stock. Meanwhile, put the pumpkin, sweet potato, capsicum and rosemary sprigs on a baking tray, drizzle with olive oil and mix well. Nutritional Analysis What is a healthy recipe?

Warm Roast Potato Salad Recipe Step 1 Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Source Super Food Ideas - December 2009 , Page 32 Recipe by Claire Brookman Photography by Ben Dearnley You could also use the oven to cook potato mixture. Barbecue tips: This recipe requires a barbecue with a hood. To preheat the barbecue, turn the outside 2 burners on high. Stilton Cheese - Using Stilton Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way. For Stilton Recipe ideas visit our recipe section.. Cooking with Stilton video Serving Tips 1. 2. 3. 4. 5. What To Do With any Leftover Stilton? As the Christmas and New Year celebrations wind down, you may find yourself with some left over Stilton. • Always keep your Stilton well wrapped in the refrigerator and preferably in an air tight container. JUST ADD STILTONTM - 15 quick usage suggestions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. Using Blue Stilton •Blue Stilton is a versatile and easy to use ingredient in a variety of starters and main courses - a little goes a long way.

Chicken Lentil Soup — Dinner Recipes from The Kitchn For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make. I do prefer using bacon fat here—I spend extra on premium bacon so I always strain and save the rendered fat for making this soup. The smoky flavor it brings to the soup is a great complement to the earthy lentils, but butter and olive oil also work well. For a vegetarian version, just leave out the chicken and bacon fat (use olive oil instead). Chicken Lentil Soup Serves 8 to 10 Melt the bacon fat or butter in the bottom of a large Dutch oven over medium-high heat and add the onion, celery, carrots, and garlic.

Roquefort Pear Salad Recipe Salsa agridulce - SaborGourmet.com La salsa agridulce es una delicia de contraste de sabores que aporta a cualquier plato un sabroso toque exótico. La salsa está basada en una combinación de azúcar y vinagre de vino y es típica de la comida china, pero ha sido tal su aceptación en todo el mundo que la podemos encontrar como ingrediente protagonista de la gastronomía de muchos países occidentales. En este artículo podrás leer sobre Salsa agridulceIngredientesPreparaciónOtras recetas de salsas Salsa agridulce Acompaña, principalmente, a los platos de carne que, por supuesto, no lleven ningún otra salsa, pero también enriquece los preparados empanados o rebozados, pescados y platos de verduras hervidas. De la historia de la salsa agridulce poco y nada sabemos. Ya en la época moderna la salsa tiene una presencia fuerte en muchas regiones de occidente, aunque más que nada como un acompañamiento exótico, un toque de tierras lejanas en nuestros platos. Ingredientes Dificultad: Fácil. Preparación 4.- Remover y llevarlo al hervor.

How to make the perfect broccoli and stilton soup | Food So entrenched is broccoli and stilton in my canon of classic soups – well up there with the likes of tomato, minestrone and chicken broth – that I’m slightly taken aback not to find it in Lindsey Bareham’s comprehensive collection A Celebration of Soup, or indeed in any of the other books I have on the subject. The vegetable section yields similarly slim pickings, with not even a passing mention in Nigel Slater’s Tender, and nary a sniff in Jane Grigson’s Vegetable Book, either. Broccoli and cheddar soup is relatively common in the United States, but I wonder whether the stilton number was popularised by the New Covent Garden Soup Company, which burst on to the market in the late 80s with soup that didn’t come in a tin, and certainly not in oxtail flavour. Its broccoli and stilton version made quite an impression on me as a child. Vegetables Nigella Lawson uses “frozen broccoli; actually, frozen organic broccoli, if that makes you feel better. The cheese The liquid Aromatics and garnish

Keep-me-warm curry soup Heat the oil in a large saucepan, add the onion and gently fry until soft. Add the curry paste and chilli flakes and fry for another 2 minutes before adding the grated carrots, lentils, coconut milk and stock. Season, then simmer for 15 minutes, or until the lentils are soft (squash one against the side of the pan to check). Whizz the soup with a stick blender until smooth, season to taste, then stir in the basmati rice. Freezing and defrosting guidelines Make the soup, then leave to cool at room temperature.

Pollo agridulce fácil de preparar Para aquellos días que tengas antojo de una rica comida china, ten a mano esta receta de pollo agridulce fácil de preparar. Eso sí, primero vas a tener que pasar por el mercado a buscar varios de los ingredientes necesarios para lograr la combinación de sabor agrio y dulce característico de este plato. Si no los llegas a conseguir, puedes preparar nuestra sencilla receta de salsa agridulce china en base a ingredientes más accesibles. Luego es tan sólo poner manos a la obra, pues el procedimiento es muy simple. Ingredientes: 225 g de pechugas de pollo sin hueso y sin piel1 pimiento verde sin semillas, cortado en cuadraditos1 cebolla de verdeo, picada2 dientes de ajo, picados1 cucharada de vinoAceite para freír4 cucharadas de harina para todo uso4 cucharadas de fécula de maíz1/2 taza de agua1/2 cucharadita de bicarbonato Para la salsa agridulce: Preparación: Corta las pechugas de pollo en cubos del tamaño de un bocado. En otro bol, mezcla todos los ingredientes de la salsa.

Beef, Barley And Vegetable Soup Recipe Step 1 Heat half the oil in a large saucepan over high heat. Add the beef and cook, stirring often, for 2-3 minutes or until browned. Transfer to a plate. Step 2 Add remaining oil to the pan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and oregano, and cook, stirring, for 1 minute or until aromatic. Source Australian Good Taste - July 2009 , Page 64 Recipe by Chrissy Freer Photography by Steve Brown Shopping tip: For equally great results, use any beef cuts suitable for slow cooking, such as chuck steak or gravy beef. Recetas rápidas:Dips o pastas para untar Cuando tenemos una reunión con amigos muchas veces no sabemos que servir, sobre todo cuando es una reunión que se organizó sin demasiados preparativos o cuando tenemos “visitas sorpresa”. Hoy te proponemos que prepares diferentes dips o pastas para untar y las sirvas con tostaditas, panes saborizados, palitos y crudités (si es que alguien está a dieta) Pasta de atún Mezclar atún con huevos duro finamente picado, mayonesa y cebolla de verdeo. Hummus Procesar una lata de garbanzos con 2 dientes de ajo, un pequeño ramito de perejil, jugo de limón, aceite de oliva, sal, pimienta y una cucharadita de Tahine (pasta de semillas de sésamo). Pasta de berenjenas Hornear 2 berenjenas grandes o 3 pequeñas, poniendo en la misma asadera algunos dientes de ajo con su cáscara para saborizar. Requesón con morrón y aceitunas Mezclar requesón con morrón rojo y aceitunas finamente picados. Requesón a la soja Poner en un pote el requesón y por encima colocar salsa de soja. Mayonesa al curry

Grilled Cheese with Pesto Grilled cheese with pesto. Do it, and you won’t regret it. Even my 84-year-old grandma who literally wrote a cookbook about delicious appetizers thinks this combo is the bee’s knees. I always use Tillamook Extra Sharp cheddar cheese and my mom’s homemade bread (which she sells at the Corvallis Farmers’ Market on Saturdays). While the food-processor method for making pesto does the trick, I’ve been having fun chopping everything with just a big knife, kinda like in this video by Tiger in a Jar (though not quite so pretty). Also, I never use pine nuts in my pesto because they’re too dang expensive, and I don’t see what the big deal is.

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