Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Cooked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Wednesday 14 January 2015

Cooked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Cooked Vegetable Recipes Biography

Source:- Google.com.pk
Statistics Brain reports that 38% of Americans make weight-related resolutions for New Year’s. If you count yourself among these physique-focused resolvers, then try kicking off 2015 with a delicious and nutritious dietary makeover. Say farewell to the chocolate truffles, creamy sauces, and cheese-laden dishes of last year, and make room in your kitchen for healthier ingredients — vegetables, legumes, nuts, and more — offering equal potential for greatness.

Keep your New Year’s resolution on track with these 7 healthy must-try vegetarian recipes.
1. Vegetable Stir Fry

Craving a Chinese-style vegetable stir fry without all that fat and MSG? Try Eye Candy Popper’s clean-eating recipe for a flavor-loaded Veggie Stir Fry that will make you forget all about takeout. Broccoli, peppers, onions, carrots, celery, cabbage, and mushrooms make this dish a low-calorie and nutrient-packed option, while a bold and tangy soy-based sauce will wow you with every bite. The recipe takes 25 minutes and yields 4 servings.

Ingredients:

    1 head organic broccoli, washed
    1 organic sweet red pepper, washed
    1 large organic onion, peeled
    2 medium-size organic carrots, washed, ends trimmed
    2 organic celery stalks, washed, ends trimmed
    ½ large organic green cabbage, outer leaves discarded
    8 medium-size organic cremini mushrooms, washed, dried
    3 cups organic brown basmati rice
    Water
    Organic sesame oil for cooking

Sauce

    2 teaspoons organic Worcestershire sauce
    ¼ cup organic white wine
    ⅓ cup organic coconut amino
    2 teaspoons organic sesame oil
    2 tablespoons water
    2 tablespoons soy sauce
    1 teaspoon organic cornstarch
    Pinch of organic black pepper

Directions: Put a medium-size pot over high heat with the rice and 3 times as much water. Bring to a boil, and then keep cooking, boiling, for 20 to 25 minutes, or until cooked. Drain and put aside in a warm area.

While the rice cooks, put a large pan over medium heat with 1 to 2 tablespoons sesame oil. While it’s warming up, mince the onion. Put in the pan and cook for a couple of minutes, stirring often.

Slice the carrots and the celery, and add to the pan with the onion. Continue cooking and stirring often.

While this cooks, cut cabbage into very thin slices and add to the pan. Then slice the mushrooms and add to the pan, stirring often. Finally, cut the sweet pepper into thin slices and the broccoli into bite-size florets, as well as cutting the peeled broccoli “trunk” into thin slices. Add all this to the pan and cover with a lid for 4 to 5 minutes.

Prepare the sauce by mixing all the ingredients in a bowl. Pour over the veggies, mix, and cook 2 to 3 more minutes. Serve over rice, and enjoy!
2. Spicy Roasted Ratatouille With Spaghetti

Cookie and Kate’s spicy pasta and vegetable dish, inspired by the classically piquant flavors of French ratatouille, comes together seamlessly in just 45 minutes. Roasted cherry tomatoes burst in the pan to form a light tomato sauce coating for your noodles. If you’re not in a pasta mood, try substituting in cooked farro or other whole grains for an equally satisfying meal. You might also wish to enjoy the Spicy Roasted Ratatouille alongside a simple arugula salad. The recipe yields 6 servings.

Ingredients:

    2 pints cherry or grape tomatoes
    1 medium eggplant (about 1 pound), diced
    1 medium zucchini, diced
    1 medium yellow squash, diced
    1 medium red bell pepper (or orange or yellow), diced
    1 medium yellow or white onion, diced
    6 tablespoons olive oil, divided
    2 tablespoons balsamic vinegar
    6 cloves garlic, pressed or minced
    ½ teaspoon salt
    Freshly ground black pepper
    Red pepper flakes
    ½ pound whole-grain spaghetti
    Freshly grated Parmesan cheese, optional
    2 tablespoons chopped fresh basil
    1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
    1 teaspoon fresh thyme (optional)

Directions: Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.

In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper, and onion. Whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, a few generous twists black of pepper, and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.

On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.

Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.

After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.

Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. Sprinkle a handful of shredded Parmesan over the dish. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper, and red pepper flakes. Serve with Parmesan on the side.

Cooked Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics