Thursday 15 January 2015

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

Simple Vegetable Recipes Biography

Source:- Google.com.pk
Autumn vegetable hash: This vegetarian dish combines parsnips, sweet potato, turnips, Brussels sprouts and more for a colorful hash rich with flavor. The recipe also includes mushrooms, which may not be suitable for individuals particularly sensitive to gluten; the mushrooms can be omitted if desired.

Curried pork and apple hash: Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.
lRelated RECIPES: Quick dinner ideas from the Times California Cookbook

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    RECIPES: Quick dinner ideas from the Times California Cookbook

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Smoked salmon hash: Combine cold-smoked salmon with butter-crisped Yukon Gold potatoes, red onion, capers, fresh herbs and hints of horseradish and mustard, and serve alongside tangy creme fraiche. Here's the recipe:

SMOKED SALMON HASH

Total time: 50 minutes | Serves 6
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    5 tablespoons unsalted butter, divided
    1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
    1 red onion, minced
    3/4 pound cold-smoked salmon, flaked into 1/2-inch chunks
    1/2 cup heavy cream
    1 tablespoon prepared horseradish
    1 teaspoon coarse-grain mustard
    1 garlic clove, finely chopped
    1 tablespoon finely chopped fresh dill
    Salt and pepper
    1/4 cup capers, drained
    1/4 cup creme fraiche
    Lemon juice, to taste
    2 tablespoons chopped chives

1. Heat 4 tablespoons butter in a large cast-iron skillet over medium-high heat. Add potatoes to skillet and cook for 8 minutes, stirring only once or twice, until browned and beginning to crisp.

2. Add the remaining tablespoon butter to the skillet along with the onions. Cook the onions, stirring occasionally, until they have softened, about 10 minutes. Add the salmon, cream, horseradish, mustard, garlic and dill to the skillet, as well as salt and pepper to taste. Stir gently to combine.

3. Continue cooking the mixture over medium-high heat for another 10 minutes, turning the hash in parts every few minutes and loosening any crusty bits, until potatoes are well browned. Stir in the capers.

4. In a small bowl, combine creme fraiche and lemon juice to taste. Remove the hash from heat. Serve with a spoonful of creme fraiche and garnished with chopped chives.

Each serving: 354 calories; 11 grams protein; 24 grams carbohydrates; 3 grams fiber; 23 grams fat; 14 grams saturated fat; 84 mg. cholesterol; 2 grams sugar; 510 mg. sodium.


 Autumn vegetable hash: This vegetarian dish combines parsnips, sweet potato, turnips, Brussels sprouts and more for a colorful hash rich with flavor. The recipe also includes mushrooms, which may not be suitable for individuals particularly sensitive to gluten; the mushrooms can be omitted if desired.

Curried pork and apple hash: Cubed pork loin is tossed with tart apple bits, potatoes, onion and bacon. A little curry powder adds a layer of richness, balancing the sweetness of the apple.
lRelated RECIPES: Quick dinner ideas from the Times California Cookbook

 

Ingredients

3
small fennel bulbs, roughly chopped
4
stalks celery, roughly chopped
1
bunch scallions, roughly chopped
1
sweet onion, roughly chopped
2
cloves garlic, roughly chopped
3
red bell peppers, seeded and roughly chopped
2
ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2
cup
extra-virgin olive oil
1
tablespoon
kosher salt
1/2
teaspoon
freshly ground black pepper
4
cups
(32 ounces) tomato or vegetable juice
1/3
cup
fresh lemon juice
1
teaspoon
hot pepper sauce (optional)
3
limes, halved

Directions

  1. Working in batches, place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed.
  2. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if using.
  3. Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges.

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

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


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


 

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