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

Saturday 17 January 2015

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

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Source:- Google.com.pk

Chilled Cantaloupe Soup:-
Ingredients
1 large chilled cantaloupe, seeded and cut into 1-inch chunks
1/3
cup
orange juice
4 lime wedges
Directions
    Place the cantaloupe in a blender, add the orange juice, and puree until well blended.
    Divide the soup evenly among 4 bowls. Squeeze the limes over the soup. Serve chilled.
Recipe: Hearty Tomato Bean and Veggie Soup:-
Easy to make and low in fat
This vegetable soup recipe is healthy, delicious and easy to make. Team this soup with some crisp winter apples or pears and a serving of low-fat Cheddar cheese, and you’re ready for company. You can also make a double batch and freeze half for another meal.
Ingredients
2 teaspoons extra virgin olive oil
½ pound leeks, trimmed, split in half lengthwise, and well rinsed
1 medium white onion, chopped
½ pound carrots, thinly sliced on the diagonal
2 large celery ribs, thinly sliced on the diagonal
2 tablespoons dried lentils, rinsed and picked over
2 tablespoons dried split peas, rinsed and picked over
2 tablespoons dried small white beans, rinsed and picked over
1 teaspoon dried thyme
½ teaspoon freshly ground pepper
2 quarts fat-free, reduced sodium chicken or vegetable broth
One 14½-ounce can no-salt-added plum tomatoes, drained and coarsely chopped
¼ pound spinach, touch stems discarded
Preparation
    In a large soup pot, heat the oil over medium-low heat. Thinly slice the leeks and add them to the pot along with the onion. Cook, stirring, until the vegetables wilt, about 5 minutes.
    Add the carrots, celery, lentils, peas, beans, thyme, pepper and broth. Bring to a boil. Reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
    Stir in the tomatoes and continue to simmer, covered, for another 15 minutes, until the white beans are tender.
    Stir in the spinach and simmer, uncovered, until wilted, about 3 minutes.
    Ladle into soup bowls and serve.
Nutritional information
Calories: 130 calories
Total Fat: 3 g
Saturated Fat: 0.5 g
Protein: 9 g
Carbohydrates: 21 g
Dietary Fiber: 5 g
Cholesterol: 0 mg
Sodium: 130 mg
Potassium: 120 mg
Easy dinner recipes: Three luscious soups to cozy up to:-
when the weather cools down, a bowl of hot, luscious soup is all you need for dinner. For the vegetarians, here's a recipe for an easy carrot soup made with leeks and just a hint of cayenne pepper and cumin.
And this recipe for a winter vegetable soup incorporates potatoes, parsnips, leeks, celery root and a little heavy cream.
For something hearty, here's a recipe for an easy steak soup from the now-closed Pam Pam Restaurant in San Francisco.
PAM PAM'S EASY STEAK SOUP
1 pound round steak, diced
1 cup (2 sticks) butter
1 cup flour
1 onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
1 (28-ounce) can whole tomatoes, chopped
3 quarts beef stock
1 tablespoon Worcestershire sauce
Salt, pepper
1 1/2 cups half and half
Brown the meat with the butter in a stockpot over high heat, 2 to 3 minutes. Reduce the heat to medium and stir in the flour until smooth. Add the onion, carrot and celery. Cook 10 minutes. Add the undrained tomatoes, stock and Worcestershire sauce. Season with salt and pepper.
Simmer 1-1 1/2 hours (the soup will become thicker the longer it cooks). Skim the fat. Add the half-and-half the last 5 minutes of cooking.
Each of 16 servings: 247 calories; 722 mg. sodium; 55 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 12 grams carbohydrates; 9 grams protein; 1.25 grams
Butternut Squash Pizza with White Sauce, Spinach, and Goat Cheese:-
Ingredients
2 cups precut peeled butternut squash (about 12 ounces)
1/4 teaspoon kosher salt, divided
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary's)
5 tablespoons refrigerated light alfredo sauce $
1 teaspoon extra-virgin olive oil $
6 cups fresh baby spinach
1 ounce goat cheese, crumbled (about 1/4 cup) $$
1/4 teaspoon freshly ground black pepper
Preparation
1. Preheat oven to 450°.
2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.
3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.
4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

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