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

Saturday 17 January 2015

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

Vegetable Casserole Recipe Biography

Source:- Google.com.pk

Tomato Vegetable Casserole:-
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.
Recipe courtesy Giada De Laurentiis
If there's anything I like on a cold winter night, it's a rib-sticking, bubbling dish of stewed white beans and vegetables covered in breadcrumbs. I like to use a combination of carrot, butternut squash and celery root, but you can use any root vegetable, such as yellow beets (red beets would turn the whole dish purple), turnips or rutabagas.
Lightly caramelizing the vegetables in olive oil adds some depth of flavor to the dish. An Italian-inspired combination of garlic, fennel seed, chile flakes and rosemary is the best seasoning for white beans.
Using a little bit of the bread- crumbs that form the crust of the casserole to thicken the white-bean mixture is a trick that is used in a traditional meat-and-bean cassoulet.
I have given the cook the option of making this dish vegetarian, but you can certainly take it in the opposite direction: A little bit of sausage and bacon is always welcome with white beans.
Root Vegetable and White Bean Casserole Serves four.
Ingredients
1 tablespoon extra virgin olive oil
1 cup carrots, peeled and cut in medium dice
1 cup celery root, peeled and cut into medium dice
1 cup butternut squash, peeled and cut into medium dice
3 cloves garlic, thinly sliced
5 cups cooked white beans
1 cup finely chopped canned tomatoes
2 cups chicken stock or vegetable stock
1 large sprig rosemary
1 teaspoon toasted ground fennel seed
Pinch chile flakes
2 teaspoons red wine vinegar
1 cup coarse toasted breadcrumbs
Salt and freshly ground pepper
Directions
In a Dutch oven, heat the olive oil over medium heat. Add the carrots, celery root and butternut squash and toss to coat. Add a pinch of salt and cook the vegetables for 10 minutes, until tender and lightly colored. Add the garlic and cook 1 minute, stirring constantly.
Add the white beans, chopped tomatoes, chicken stock, rosemary, fennel seed, chile flakes and salt and pepper. Simmer until the white bean mixture thickens, about 30 minutes.
Add the red wine vinegar and 3 tablespoons bread crumbs and cook 1 minute.
Preheat oven to 350. Transfer the white-bean mixture to a casserole dish and sprinkle with the remaining breadcrumbs. Cook until golden and bubbling, about 25 minutes. Serve family-style.
Lightly caramelizing the vegetables in olive oil adds some depth of flavor to the dish. An Italian-inspired combination of garlic, fennel seed, chile flakes and rosemary is the best seasoning for white beans.
Using a little bit of the bread- crumbs that form the crust of the casserole to thicken the white-bean mixture is a trick that is used in a traditional meat-and-bean cassoulet.
I have given the cook the option of making this dish vegetarian, but you can certainly take it in the opposite direction: A little bit of sausage and bacon is always welcome with white beans.
Green Bean Casserole with Madeira Mushrooms:-
Ingredients
1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced button mushrooms
1/3 cup Madeira wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French's)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Preparation
1. Preheat oven to 425°.
2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.

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