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

Sunday 18 January 2015

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

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Source:- Google.com.pk

Winter Vegetable Hash:
Ingredients
     3 tablespoons olive oil

    2 tablespoons butter

    1 pound Yukon Gold potatoes, diced

    1/2 pound fresh shiitake mushrooms, diced

    1 red bell pepper, diced

    1 small acorn squash, diced

    1 shallot, finely chopped

    2 teaspoons garlic powder

    1 pinch salt

    1 pinch ground black pepper

    1 cup chopped kale

    4 sprigs fresh sage
Directions

    Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
    Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Ricotta Stuffed Squash:
Ingredients:

    8 yellow squash

    2 tablespoons butter

    1 onion, chopped

    1 clove garlic, minced

    1 (10 ounce) package frozen chopped spinach, thawed

    2 eggs

    2 cups ricotta cheese

    1/4 cup grated Parmesan cheese

    1 tablespoon chopped fresh parsley

    1/2 teaspoon salt

    1 teaspoon Italian seasoning

    1 pinch ground black pepper

    1 (26 ounce) jar spaghetti sauce
Directions

    Preheat oven to 375 degrees F (190 degrees C).
    Trim off ends of squash; cut squash in half (lengthwise). With a teaspoon scoop out seeds and part of the pulp leaving shells about 1/2 inch thick. Steam squash shells over boiling water until crisp-tender (about 5 minutes). Plunge into cold water, drain well and set aside.
    In a small frying pan over medium heat, melt one tablespoon of the butter. Add onion and garlic and cook until they are done. Squeeze the spinach to remove extra moisture and add to the garlic and onion and cook until thoroughly heated.
    In a medium size mixing bowl, combine eggs, ricotta, Parmesan, parsley, salt, pepper, Italian seasoning and spinach mixture. Fill the squash halves with this mixture, about three tablespoons per shell and place squash in a shallow baking dish. Melt the remaining butter and brush over the squash shells
    Bake for 20 minutes. If desired, serve with tomato sauce.
Garlic Red Potatoes:
Ingredients:

    2 pounds red potatoes, quartered

    1/4 cup butter, melted

    2 teaspoons minced garlic

    1 teaspoon salt

    1 lemon, juiced

    1 tablespoon grated Parmesan cheese
Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Place potatoes in an 8x8 inch baking dish.
    In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
    Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.
Zucchini Parmesan:
Ingredients:
     2 large zucchini, thinly sliced

    2 tablespoons olive oil

    1 large onion, diced

    2 cloves garlic, minced

    1 (16 ounce) jar spaghetti sauce

    1 cup shredded mozzarella cheese
Directions

    Preheat oven to 325 degrees F (165 degrees C).
    In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
    Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
    Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Vegetarian Meatloaf with Vegetables:
Ingredients:
     1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)

    1 (12 ounce) package vegetarian burger crumbles

    1 onion, chopped

    2 eggs, beaten

    2 tablespoons vegetarian Worcestershire sauce

    1 teaspoon salt

    1/3 teaspoon pepper

    1 teaspoon ground sage

    1/2 teaspoon garlic powder

    2 teaspoons prepared mustard

    1 tablespoon vegetable oil

    3 1/2 slices bread, cubed

    1/3 cup milk

    1 (8 ounce) can tomato sauce

    4 carrots, cut into 1 inch pieces

    4 potatoes, cubed

    1 cooking spray
Directions

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top.
    Place carrots and potatoes around loaf and spray vegetables with cooking spray.
    Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.
Portobello Mushroom Burgers:
Ingredients:
     4 portobello mushroom caps

    1/4 cup balsamic vinegar

    2 tablespoons olive oil

    1 teaspoon dried basil

    1 teaspoon dried oregano

    1 tablespoon minced garlic

    salt and pepper to taste

    4 (1 ounce) slices provolone cheese
Directions

    Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
    Preheat grill for medium-high heat.
    Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

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