Source:- Google.com.pk
What happens when you combine the heartiness of stew and the flakiness of puff pastry? You get pot pie. (Natch.) Our recipe for individual pot pies is so chock-full of vegetables—carrots, turnips and mushrooms, to name a few—you won’t even miss the meat. Plus, we use store-bought puff-pastry dough to create a buttery golden crust with the utmost ease.
Ingredients:
- 2 tablespoons butter
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 medium parsnips, peeled and chopped
- 3 celery stalks, chopped
- 1 turnip, chopped
- 1 pint cremini mushrooms, chopped
- 3 garlic cloves, minced
- 2 cups peas (fresh or frozen)
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup half-and-half
- 2 sheets frozen puff pastry, each cut in half
Directions:
1. Preheat the oven to 400°F. Line a baking sheet with foil and place four 8-ounce oven-safe ramekins on the prepared tray.2. In a large pot, melt the butter over medium heat. Add the onion, carrots, parsnips, celery and turnip, and cook until tender, 7 to 9 minutes.
3. Stir in the mushrooms and garlic, and continue to cook until all the vegetables are tender and beginning to turn golden, 5 to 6 minutes more.
4. Stir in the peas, thyme and rosemary, then season the whole mixture with salt and pepper.
5. Add the flour to the pot and stir to combine. Cook for 1 to 2 minutes, or until the flour emits a toasty aroma. Gradually add the broth, mixing constantly to make sure no lumps form. Bring the mixture to a simmer.
6. Stir in the half-and-half, then simmer until a good flavor develops and the mixture thickens, 10 to 15 minutes.
7. Ladle the vegetable mixture into the prepared dishes, dividing it evenly among them. Lay half a sheet of puff pastry across the top of each dish and use kitchen scissors to trim off the excess dough around the edge. Press the dough onto the edge of each dish to seal.
8. Using a paring knife, cut a ½-inch-long slit into the dough on top of each potpie. Bake until the puff pastry is golden brown and the filling is bubbling, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.
Tucked away between the tofu “cheeses” and textured vegetable protein taco crumbles lies a tiny package you really should consider including in your lineup of go-to good-for-you ingredients — soy chorizo.
Even if you are a steak-loving meat eater, even if you aren't normally a fan of pretend meat (as I am not), soy chorizo is worth keeping on hand.
Chorizo — the real deal, that is — is a spicy, fatty pork sausage oozing with flavor. Fresh (or Mexican) chorizo is most common in the United States, though sometimes you'll find the Spanish or dried version. Chorizo is used primarily to accent other ingredients, mixed in with scrambled eggs, sauteed with vegetables, or added to stuffings, stews or chilies.
Soy chorizo usually is a Mexican-style chorizo, and it's just as versatile and flavorful as the real thing. And like the pork version, it usually comes in tube-shaped sausage casings. Squeeze the chorizo out of the casings and it cooks up like ground meat. As it cooks, the chorizo imparts its wonderfully spicy, slightly fatty sauce that makes everything in the dish infinitely better.
But soy chorizo has less than half the fat and calories of pork chorizo. This easy recipe is a perfect way to try soy chorizo for the vegetarian meat newbie, and it's a tasty way to bring a little extra luck this year.
Spicy Clam and Kale Soup
You'll find soy chorizo in the grocer's refrigerated case alongside tofu and other vegetarian “meats.” Some soy chorizo is packed in casings and crumbles easily when they are removed. Other varieties have a texture similar to chicken sausage and can be sliced or chopped for use in this recipe.
Start to finish: 30 minutes
Servings: 4
3 slices French or Italian bread, cut into 1-inch cubes
Olive oil cooking spray
Salt and ground black pepper
3 tablespoons butter
4 shallots, sliced
1/2 pound soy chorizo sausage, casings removed (if any)
3 cloves garlic, minced
1 teaspoon all-purpose flour
2/3 cup dry white wine
21/2 cups low-sodium chicken stock
1/2 cup water
3/4 bunch kale, stems discarded, chopped (about 11/2 cups)
2 pounds fresh clams, scrubbed
1 tablespoon lemon juice
1/2 cup chopped fresh parsley
Heat the oven to 350 F. Line a rimmed baking sheet with kitchen parchment or foil.
Arrange the bread cubes on the prepared baking sheet, then mist with olive oil, tossing to coat all sides. Sprinkle with salt and pepper, then toast in the oven until golden, about 10 minutes, stirring halfway through. Remove the croutons from the oven and allow to cool.
Meanwhile, make the soup. In a large, heavy saucepan or Dutch oven over medium heat, melt the butter. Add the shallots and cook, stirring often, until soft, about 5 minutes. Crumble the soy chorizo and add to the pot. Cook until lightly golden, about another 5 minutes. Add the garlic and cook another minute, or until very fragrant.
Sprinkle with the flour, then stir. Increase the heat to medium-high and add the wine, stirring constantly for about 1 minute to deglaze the pan. Add the chicken stock and water, then bring to a simmer. Taste and season with salt and pepper, as needed.
Stir in the kale, then gently add the clams. Cover the pot and let the clams steam just until they open, about 4 minutes, removing the clams as they open and discarding any that don't. Remove the pot from heat and stir in the opened clams. Stir in the lemon juice, then ladle into serving bowls. Top with croutons and parsley.
•••
Nutrition information per serving: 370 calories; 170 calories from fat (46 percent of total calories); 19 g fat (7 g saturated; 0 g trans fats); 45 mg cholesterol; 24 g carbohydrate; 5 g fiber; 3 g sugar; 22 g protein; 1,250 mg sodium.
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Vegetable Kathi Roll recipe (Source: Nita Mehta)
Written by Nita Mehta
| New Delhi |
Posted: January 14, 2015 12:11 pm | Updated: January 14, 2015 12:13 pm
Kathi Rolls are basically wraps made of soya granules flavoured with
fresh coriander and mint. It makes for a perfect breakfast or evening
snack and it’s super-nutritious.
Makes 8-10
Ingredients
8-10 roomali rotis or thin home made large rotis (wrap rotis in aluminium foil and put in a casserole)
1 cup thin sticks of cucumber (kheera) and 1 cup carrot sticks
½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar
ALSO READ: Express recipe: How to make Subzi Stir Fry
Filling
1 cup nutri nugget granules – soaked in 2 cups of hot water for ½ hour
2 tbsp oil, ½ tsp cumin seeds (jeera), ¼ tsp nigella seeds (kalonji)
2 green chillies – chopped
4 onions – each cut into half and then widthwise to get half rings
½ tsp turmeric (haldi) powder, ½ tsp dry mango powder (amchoor)
3 tbsp tomato ketchup
¾ cup chopped coriander, 4 tbsp mint (poodina) – chopped roughly or torn with hands
2 capsicums – cut into 1” long, thin strips
1 tomato – deseeded & cut into 1” long, thin strips
1½ tsp salt, ¼ tsp pepper powder, ¾ tsp garam masala, ½ tsp red chilli powder
Makes 8-10
Ingredients
8-10 roomali rotis or thin home made large rotis (wrap rotis in aluminium foil and put in a casserole)
1 cup thin sticks of cucumber (kheera) and 1 cup carrot sticks
½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar
ALSO READ: Express recipe: How to make Subzi Stir Fry
Filling
1 cup nutri nugget granules – soaked in 2 cups of hot water for ½ hour
2 tbsp oil, ½ tsp cumin seeds (jeera), ¼ tsp nigella seeds (kalonji)
2 green chillies – chopped
4 onions – each cut into half and then widthwise to get half rings
½ tsp turmeric (haldi) powder, ½ tsp dry mango powder (amchoor)
3 tbsp tomato ketchup
¾ cup chopped coriander, 4 tbsp mint (poodina) – chopped roughly or torn with hands
2 capsicums – cut into 1” long, thin strips
1 tomato – deseeded & cut into 1” long, thin strips
1½ tsp salt, ¼ tsp pepper powder, ¾ tsp garam masala, ½ tsp red chilli powder
| Free Printable Recipes |
| Make Your Favorite Meals in Minutes Find it in the Free Recipe Toolbar! totalrecipesearch.com |
| Ads by Google |
Vegetable Kathi Roll recipe (Source: Nita Mehta)
Written by Nita Mehta
| New Delhi |
Posted: January 14, 2015 12:11 pm | Updated: January 14, 2015 12:13 pm
Kathi Rolls are basically wraps made of soya granules flavoured with
fresh coriander and mint. It makes for a perfect breakfast or evening
snack and it’s super-nutritious.
Makes 8-10
Ingredients
8-10 roomali rotis or thin home made large rotis (wrap rotis in aluminium foil and put in a casserole)
1 cup thin sticks of cucumber (kheera) and 1 cup carrot sticks
½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar
ALSO READ: Express recipe: How to make Subzi Stir Fry
Filling
1 cup nutri nugget granules – soaked in 2 cups of hot water for ½ hour
2 tbsp oil, ½ tsp cumin seeds (jeera), ¼ tsp nigella seeds (kalonji)
2 green chillies – chopped
4 onions – each cut into half and then widthwise to get half rings
½ tsp turmeric (haldi) powder, ½ tsp dry mango powder (amchoor)
3 tbsp tomato ketchup
¾ cup chopped coriander, 4 tbsp mint (poodina) – chopped roughly or torn with hands
2 capsicums – cut into 1” long, thin strips
1 tomato – deseeded & cut into 1” long, thin strips
1½ tsp salt, ¼ tsp pepper powder, ¾ tsp garam masala, ½ tsp red chilli powder
Makes 8-10
Ingredients
8-10 roomali rotis or thin home made large rotis (wrap rotis in aluminium foil and put in a casserole)
1 cup thin sticks of cucumber (kheera) and 1 cup carrot sticks
½ cup water, ½ cup white vinegar, ½ tsp salt, ½ tsp sugar
ALSO READ: Express recipe: How to make Subzi Stir Fry
Filling
1 cup nutri nugget granules – soaked in 2 cups of hot water for ½ hour
2 tbsp oil, ½ tsp cumin seeds (jeera), ¼ tsp nigella seeds (kalonji)
2 green chillies – chopped
4 onions – each cut into half and then widthwise to get half rings
½ tsp turmeric (haldi) powder, ½ tsp dry mango powder (amchoor)
3 tbsp tomato ketchup
¾ cup chopped coriander, 4 tbsp mint (poodina) – chopped roughly or torn with hands
2 capsicums – cut into 1” long, thin strips
1 tomato – deseeded & cut into 1” long, thin strips
1½ tsp salt, ¼ tsp pepper powder, ¾ tsp garam masala, ½ tsp red chilli powder
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
Delicious Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics
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