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

Saturday 17 January 2015

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

Side Vegetable Recipes Biography

Source:- Google.com.pk

1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper. Roast at 425 degrees F, 20 minutes. Stir 1/4 cup Greek yogurt with 1 tablespoon each honey and olive oil; season with cayenne and salt. Drizzle over the carrots.
2. Carrots with Walnuts Cook 8 bunches (2 1/2 pounds, trimmed) baby carrots in boiling salted water until tender, 8 minutes; drain. Saute in 2 tablespoons butter with a 3.5-ounce jar walnuts in syrup over medium-high heat. Add a splash of cider vinegar, and salt and pepper. Sprinkle with chopped chives.
3. Sweet-and-Sour Carrots Saute 1 chopped onion in 3 tablespoons butter over medium heat, 5 minutes. Add 3 pounds chopped rainbow carrots and 1/2 cup water. Cover and cook 8 minutes. Stir in 3 tablespoons each raisins, honey and cider vinegar; season with salt and pepper. Sprinkle with capers.
4. Southwestern Rainbow Carrots Halve 3 pounds rainbow carrots lengthwise; toss with 3 tablespoons olive oil, 1/2 teaspoon each ground cumin and kosher salt, and 1/4 teaspoon chipotle powder. Roast at 425 degrees F, 25 minutes. Sprinkle with chopped cilantro.
5. Carrots and Pearl Onions Quarter 2 pounds carrots lengthwise and peel 2 cups pearl onions; saute in 3 tablespoons butter over medium heat, 5 minutes. Add 1/2 cup water. Cover and simmer 10 minutes. Uncover; add 2 tablespoons each brown sugar and cider vinegar and boil until syrupy, 5 minutes. Sprinkle with chopped parsley.
6. Haricots Verts with Dates Cook 4 ounces diced pancetta in a skillet until crisp. Remove with slotted spoon. Add 2 pounds haricots verts to the skillet and saute over medium-high heat, 10 minutes. Stir in the pancetta and 1/2 cup sliced dates; season with salt and pepper.
7. Green Beans with Cranberries Toss 2 pounds green beans with 3 tablespoons olive oil, and salt and pepper to taste. Roast at 425 degrees F, 15 minutes. Toss in 1/4 cup each dried cranberries and sliced almonds. Roast until the green beans are charred, 5 more minutes.
8. Green Beans with Blue Cheese Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes. Drain and toss with 1/2 cup toasted sliced almonds, 1/4 cup olive oil and 2 tablespoons lemon juice. Season with salt and pepper. Sprinkle with crumbled blue cheese.
9. Garlic-Parmesan Green Beans Cook 1 1/2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute 4 sliced garlic cloves and 1/2 teaspoon red pepper flakes in 3 tablespoons olive oil over medium heat until golden, 1 minute. Stir in the green beans; cook 5 more minutes. Season with salt. Top with shaved Parmesan cheese.
10. Green Bean Casserole Cook 2 pounds green beans in boiling salted water until crisp-tender, 5 minutes; drain. Saute the green beans with 1 pound sliced button mushrooms in 2 tablespoons butter in a large ovenproof skillet over medium heat, 5 minutes. Add 1 teaspoon each minced garlic and kosher salt, and 1/4 teaspoon allspice; cook 2 minutes. Add 1/4 cup instant flour. Whisk in 1 cup each chicken broth and half-and-half; bring to a boil. Top with canned fried onions. Bake at 400 degrees F until bubbly, 15 to 20 minutes.
Garlicky Roasted Asparagus:-
Ingredients
    2 pounds asparagus, trimmed
    2 tablespoons olive oil
    4 garlic cloves, thinly sliced
    Coarse salt and ground pepper
Directions
    Preheat oven to 400 degrees. On a large rimmed baking sheet, toss asparagus with oil and garlic; season with salt and pepper. Roast until tender and browned in spots, 15 to 18 minutes. Serve warm or at room temperature.
Sweet glazed carrots:-
Ingredients
2 large bunches of carrots, (roughly 1kg)
40 g unsalted butter
1 tablespoon goose fat, (optional)
6 cloves of garlic
40 g golden caster sugar
1 heaped tablespoon soft brown sugar
juice of 2 clementines
½ a bunch of fresh thyme
sea salt
freshly ground black pepper
Method
Trim most of the leafy green stalks off the carrots, then peel them.
Melt the butter and goose fat (if using) in a large, wide pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan with the sugars, clementine juice and thyme sprigs. Add the carrots in a single layer, season, cover and reduce the heat to medium-low. Cook for 15 to 20 minutes, or until tender.
Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised. Serve with my Spiced roast goose or your favourite roast.
Greens with Cannellini Beans and Pancetta:-
Ingredients Edit and Save
Original recipe makes 2 servings Change Servings
    2 slices pancetta or bacon, chopped
    1 1/2 tablespoons olive oil
    1 small red onion, chopped
    3 cloves garlic, crushed
    1 bunch kale, roughly chopped
    1 bunch beet greens, roughly chopped
    salt to taste
    1 (15 ounce) can cannellini beans, drained
Directions
    Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
    In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

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