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Thursday 15 January 2015

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

Mix Vegetable Recipe Biography

Source:- Google.com.pk

Vegetable stew with cauliflower couscous recipe:-
Thinly grated and baked, cauliflower becomes as grainy and light as couscous
Ground almond and caraway enhance the nutty flavour of the cauliflower in this delicious stew.

SERVES
4

INGREDIENTS
225g (8oz) carrots, peeled
300g (10½oz) parsnips, peeled
2 red Romano peppers, halved and deseeded
200g (7oz) assorted mushrooms of your choice
4½ tbsp olive oil
1 red onion, halved and thinly sliced
1 small green pepper, finely chopped
2 garlic cloves, crushed
2 tbsp Hungarian sweet paprika
2 tsp tomato paste
650ml (22fl oz) vegetable stock
1 bay leaf
600g (1lb 4oz) cauliflower
30g (1oz) ground almonds
½ tsp caraway seeds, crushed

METHOD
Preheat the oven to 200°C/400°F/gas mark 6.

Cut the carrots, parsnips and red peppers into thick 2.5cm (1in) batons. Halve the mushrooms. Place all the cut vegetables on a lined baking-tray. Drizzle with 1½ tbsp olive oil, season and roast for 35 to 40 minutes until tender.

Cook the onion and green pepper in 1½ tbsp olive oil for 10 minutes over a medium heat until the onion is soft and slightly golden. Add the garlic and paprika. Cook for 30 seconds, stirring all the time. Add the tomato paste, stock and bay leaf. Simmer, partly covered, for 20 minutes. Add the roasted veg. They should be just covered with sauce. Add a bit more stock if needed. Simmer, covered, for 10 minutes. Turn off the heat and keep warm.

Cut the cauliflower into florets. Place in a food processor and pulse a few times to obtain small grains similar to couscous. (You can also grate them on a cheese grater.) Spread on a lined baking-tray, sprinkle with the ground almonds, caraway seeds and the rest of the olive oil. Season. Mix with a fork. With the oven at the same temperature as before, bake for 25 to 30 minutes. The edges will darken fast. Mix a couple of times during baking to get an even golden tone.

Reheat the paprika vegetables gently and serve with the cauliflower.
Versatile chicken still staple at dinner table:-
Paleo, gluten-free, vegan and raw ... today’s food trends are confusing and sound downright unappetizing. To those with legitimate health concerns, you have my deepest sympathy. Choosing to eat this way is another matter. Luckily, many of America’s favorite foods have survived and continue to evolve along with changing medical advice and trends. My home state’s biggest agricultural product is one that comes to mind.

As a child, the last 10 minutes of church was spent dreaming about my grandmother’s fried chicken, rice and gravy, rolls, fresh vegetables and homemade dessert waiting on the Sunday dinner table. As the health risks of fried foods have emerged, I’ve banned them except for rare occasions. Still, versatile chicken remains a staple. From what I learned last week, many share my attachment to the bird.

A group of female friends gathered around a newly-single male to provide cooking tips. Most helpful hints contained at least one reference to chicken.

Rolling chicken pieces in a beaten egg, crushed Ritz crackers and shredded Cheddar cheese before baking was a great tip. Brushing cubed potatoes, baby carrots and chicken breasts with equal amounts of olive oil and melted butter in a baking pan, followed by a liberal shake of Old Bay seasoning, makes a memorable dish, another shared.

A copycat recipe of a popular restaurant chain dish garnered the most votes. A honey mustard marinade bath in the fridge gets chicken ready to roll. Then, each piece is topped with more honey mustard, fried bacon slices, sautéed mushrooms and a covering of mozzarella cheese and baked to a golden, yet fattening goodness.

It’s obviously not figure-friendly, but the copycat recipe sounded really good. Email me if you’d like the complete recipe for this and the other dishes.

My contribution to chicken talk was a baked chicken recipe I found in one of my mother’s cookbooks.

Coated with an extra-thick layer of crushed corn flakes, the crunch factor alone transported me back to my grandmother’s Sunday dinner table in front a plate of her delicious fried chicken.

Email Kara Kimbrough at kkprco@yahoo.com.

Skinny Fried Chicken

12 boneless, skinless chicken breasts, pounded to 1/2 inch thick

2 cups buttermilk

1 tablespoon hot sauce

Vegetable oil spray

1/2 cup all-purpose flour

3 cups cornflake crumbs

1 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon poultry seasoning

Rinse the chicken breasts in cold water, then place them in a resealable plastic bag with the buttermilk and hot sauce. Close the bag, shake until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.

Position a rack in the center of the oven. Preheat the oven to 400 degrees Fahrenheit. Spray a wire rack with vegetable oil spray and place it in a roasting pan or on a baking sheet.

Place flour on a plate. Mix cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder and poultry seasoning in a bowl until ingredients are evenly distributed. Remove chicken breasts from the bag and place them on a plate. Pour the marinade into a medium bowl. Dredge each breast with the flour until fully coated, shaking off any excess. Then, coat the chicken in the marinade, followed by a dredging in the cornflake mixture.

Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit and bake until cooked through and crispy, 15 to 20 minutes.

Recipe from Back Around the Table: An In the Kitchen With David” Cookbook by David Venable.

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