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Pasta salad with a mixture of Mexican vegetables and boiled eggs

Pasta salad with a mixture of Mexican vegetables and boiled eggs



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Boil the pasta in salted water for about 5 minutes

Drain the pasta and vegetables and pass under a stream of cold water to stop the cooking process.

In the water in which they cooked the pasta, add the mixture of Mexican vegetables and let it boil for another 4-5 minutes.

In a jar, prepare a sauce of lemon juice, mustard, honey, salt, pepper and olive oil.

Pour the sauce over the pasta and mix well.

Put the salad on a plate and serve with pieces of boiled egg and finely chopped onion.

This salad is prepared in a short time, being very delicious.

Good mail!


Quinoa pasta with vegetable sauce

Good & # 8230. Recognize. The secret of the recipe also consists of that tomato sauce prepared by my mother, which she puts in bottles for the winter. Don't ask me how to prepare it, how many weights, etc. because I don't know exactly. Clearly contains fleshy tomatoes from the house garden. I can also tell you that it is slightly spicy, with a smell of basil, garlic and spices like that. This homemade sauce that I receive directly sealed in bottles from my mother is often heavenly hand. With it, I can prepare certain recipes in two minutes and three moves :). You can use a marinara sauce or a tomato sauce based on tomatoes with garlic and basil. If you use one from the market, be careful with the ingredients, to be as natural as possible and without bazacons.

Ingredient:

  • 80 g quinoa pasta with organic tomatoes / portion
  • 2 smaller pumpkins
  • 2 medium carrots
  • 1 healthy onion
  • 1 small piece of celery root
  • 500 ml marinara sauce with basil and garlic (I had a sauce made by my mother and bottled over the winter)
  • 1 teaspoon natural vegetable mixture (or an organic cube, without bazacons)
  • 1 dried bay leaf
  • 2 tablespoons oil (I used grape seeds)
  • 1 clove of crushed garlic
  • Salt, freshly ground black pepper
  • Optional: basil, oregano if needed & # 8211 if your marinara sauce is not already spicy enough
  • Optional: a few tablespoons of quality parmesan / padano grain or inactive yeast flakes for the fasting / vegan version

Method of preparation:

I cut the onion into small pieces. The rest of the vegetables (carrots, celery, zucchini) I put on the grater with big holes.

I hardened the onion in the two tablespoons of oil, until they softened and became translucent. I added the chopped pepper and garlic and I cooked them for a few minutes, after which I added the rest of the finely chopped vegetables. I continued cooking them until the vegetables softened slightly and developed their flavor. I added a little water (as easy as it is to cover them), salt, the natural vegetable mixture (BIO cube) and let them boil.

When the vegetables were almost cooked, I added the homemade marinara sauce and I added the rest of the spices: dried bay leaves, dried oregano, pepper and crushed garlic clove. I didn't overdo the spices, my sauce being already quite spicy.

I let it boil for about 10 minutes until the sauce thickens and at the end I added the grated Parmesan cheese which melted and thickened the sauce even harder. Towards the end I added the chopped basil leaves. If you are fasting or not consuming dairy, you can use inactive yeast flakes that thicken the sauce and give a light cheese taste. Not to be confused with yeast for dough.

I boiled the quinoa pasta according to the instructions on the package, I slammed them on a plate next to the ready-made sauce and I served them with great appetite.

Quinoa pasta is not mandatory, you can use any other type of wholemeal pasta, chickpeas, lentils, etc.


Quick vegetable soup with meatballs

I don't know how others are, but we don't kill ourselves after the "long juice", in which you look for vegetables and meat with a magnifying glass. That is, the vegetables should be vegetables, and the meat & # 8211 should either be pieces or taken the shape of meatballs & # 8211 must also be present. That being said, don't be surprised that for this soup I put everything for everyone: from onions, carrots, celery and potatoes, to beans and peas.

The only discount made, however, being a quick soup, was to buy the vegetables already cleaned and cut, from the frozen section. So, I took a bag of mixed vegetables for beef soup, for traditional Romanian soup and for Romanian borscht.

Ingredient:
& # 8211 vegetable mixture 1.2 kg
& # 8211 bors 1.25 l
& # 8211 tomatoes 3 pcs.
& # 8211 eggs 2 pcs.
& # 8211 minced beef 500 g
& # 8211 bread 1 slice (40 g)
& # 8211 rice 2 tablespoons (50 g)
& # 8211 onion 1 pc. (65 g)
& # 8211 salt, pepper
& # 8211 parsley and green larch

In a large pot, boil about 3 liters of water. When the water boils, add the vegetable mixture. Peel a squash, grate it and boil it.

Separately, in another pot, boil the borscht. When it boils, put it over the vegetables. Bring the mixture of vegetables, water and borscht to a boil until the roots begin to soften (pieces of carrot or celery, for example). In a bowl, place the minced meat, finely chopped onion, an egg, a slice of bread (soaked in water or vegetable juice and then squeezed very well), the rice washed and drained well, a pinch of salt and pepper. Mix very, very well.

Take, with a wet hand, a little meat, shape it in the form of a & # 8220bile & # 8221 and put it in the soup that boils over low heat. When you have put all the meatballs, let the soup continue to boil, still on low heat, for about 20 minutes. Check, from time to time, how cooked the meatballs are, so that they do not crumble through the pot. When the meatballs have boiled (you can try one, taking it out on a plate), put the second egg, well beaten, with a fork. Instantly, the eggs will form through the soup. Add the finely chopped greens (parsley and larch) and season with salt.


Cobb salad with chicken breast and avocado

& # 8230and with tomatoes, and with blue cheese, with browned bacon and eggs. A cool, light but consistent salad, Cobb chicken salad is one of the classics of American cuisine, which proves to the whole world that in that part of the world this kind of food is also successful, not only the ultra-caloric ones. Like any salad, Cobb salad requires very little heat processing, it is an easy food to make and very, very good-looking, you will not fail with it either serving the family or the most demanding guests. For the Cobb salad you can successfully use leftovers from yesterday's chicken steak, so it's also very economical, but if you don't have a cold steak to recycle, it's really worth boiling or frying a chicken breast for this tasty salad. .

I chose to prepare and offer you Cobb salad following the suggestion from the nice Delicios de Vaslui, the cheerful and always playful chicken produced by the Safir company.

For the list of ingredients, how to prepare it and for the story of this Cobb salad, I invite you to watch the video below (set the quality to 720p HD).


Mexican meatballs

1 kg of pork, minced
1 large onion
2 eggs
1 tablespoon broth
2 cloves of garlic
2-3 hot peppers
1 suitable carrot
1 small potato
1 small celery
greenery (tarragon or dill)
frying oil
salt and pepper to taste

Method of preparation:

1. Chop the hot peppers, carrots, potatoes, celery, greens and garlic. Finely chop the onion.

2. Pork should be mixed with pre-chopped vegetables. Add eggs and broth. Stir well. Add salt and pepper to taste.

3. Make round meatballs the size of walnuts from this mixture. Fry them in hot oil.

Eve's Tip: You can also use pork mixed with beef or just chicken.


Assorted Cooked Vegetable Salad

This recipe for assorted salad it can be prepared especially in winter, when fresh vegetables are fewer. Assorted salad it is made from boiled vegetables: potatoes, carrots, beets, corn and green onions, which we place in layers in a rectangular cake tray. On each layer of vegetables we put a thin layer of a sauce made of mayonnaise and fatty yogurt.
Leave it in the fridge for two hours, then turn it over on a plate and cut thick slices. It is a very tasty, consistent and good-looking salad. I got the idea for this salad from the website www.argiro.gr.