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

Wednesday 14 January 2015

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

Roasted Vegetables Recipe Biography

Source:- Google.com.pk
I hope that each of you enjoyed family, friends and good food over the holiday season. I know that I did, and am reluctantly looking forward to getting back to my normal eating routine.

Please don't get me wrong — I loved all the clean and yummy food we prepared over the holidays, but I do tend to overindulge a bit. So, the ringing in of a New Year is always met with great enthusiasm as most people look forward to refocusing and getting back on track.

Winter vegetables are perfect for roasting, as they are hearty and hold up to the heat. I have a basic recipe here, but certainly feel free to adjust according to what vegetables you like or what you happen to have in the fridge. That's the beauty of roasting; it doesn't need to be specific. The simplicity of this recipe will amaze and astound your family and guests.

Simple Roasted Vegetables

    3 large carrots, sliced
    2 parsnips, sliced
    1 small butternut squash, peeled, de-seeded and chopped
    1 bag brussels sprouts, rinsed and ends trimmed
    1 medium onion, peeled and chopped
    2 cloves fresh garlic, peeled and chopped
    1 tablespoon Italian seasoning
    1 teaspoon sea salt
    2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees. In a large bowl, combine the chopped vegetables. Add the herbs and olive oil and toss until well coated. Place the vegetables onto an oven-safe roasting pan in a single layer. Roast for approximately 30 – 45 minutes.

What moms need to know

This is a great way to continue to introduce healthy vegetables to your children. If you have a child old enough, I recommend letting her help you chop all the vegetables
Steak with roasted vegetables and cumin and harissa yogurt recipe:-

INGREDIENTS
1 aubergine, cut into 1cm/ ½ in slices
5 tbsp olive oil
½ cauliflower, broken into florets
1 tbsp dried oregano
2 peppers
1 tbsp red wine vinegar
A handful of mint leaves
900g/2lb sirloin or rib-eye steaks

For the cumin and harissa yogurt
½ garlic clove
1 tsp cumin seeds, toasted
200g/7oz Greek yogurt, plus extra for serving
1 heaped tbsp of harissa

METHOD
Preheat the oven to 400F/200C/Gas 6. Place the aubergines in a small ray, drizzle with one tablespoon of oil and season with a little salt and pepper. At the same time, place the cauliflower, dried oregano and two tablespoons of oil in another tray, season well and toss with your hands so they are coated.

Place the peppers on an oven sheet and put everything in the oven until slightly coloured and tender, checking on the peppers after 15 minutes.
Transfer the peppers to a bowl, cover with cling film and leave to sweat for five minutes. Keep everything else warm. Peel the peppers and discard the skin and seeds. Combine with the rest of the vegetables, add the vinegar and the remaining two tablespoons of oil and rip over the mint leaves. Toss together, seasoning if necessary.

To make the yogurt dressing, bash the garlic into a paste with a pinch of salt in a pestle and mortar. Add the cumin seeds, bash a couple of times to slightly crush them, then stir in the yogurt and the harissa and a splash of water to loosen. Stir until you have the consistency of double cream.

Place a large frying or griddle pan over a medium-high heat. Season the steak and cook on each side until cooked to your liking, say about three minutes on each side for a 2cm/1in-thick piece. Transfer to a plate to rest for a few minutes.

Slice up the steak and serve alongside the vegetables with a good drizzle of the yogurt.

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