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

Monday, 19 January 2015

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

Quick Vegetable Recipes Biography

Source:- Google.com.pk

Chipotle Bean Burritos:
Ingredients
1 tablespoon canola oil $
1 garlic clove, minced $
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa $
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3) $
1 1/2 cups shredded romaine lettuce $
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream $
Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Spicy courgette pitta pockets:

Ingredients

    1 courgette, trimmed and thinly sliced lengthways
    2 tsp harissa paste
    2 tsp olive oil
    small handful broad beans (fresh or frozen)
    2 tbsp houmous
    1 spring onion, finely sliced
    1 tsp tahini paste
    small garlic clove, crushed
    squeeze lemon juice
    1 tbsp Greek-style yogurt
    1 large wholemeal pitta bread

Method

    Toss the courgette slices in the harissa and olive oil, and season. Cook on a hot griddle pan for 2 mins each side or until tender. Transfer to a plate and set aside.
    Cook the broad beans in boiling water for 2 mins, drain under cold running water, then slip them out of their outer skins. Discard the skins. Put the broad beans, houmous and spring onion in a small bowl and mix to combine.
    In another bowl, mix the tahini, garlic, lemon juice and yogurt. Toast the pitta and split it to create 2 pockets. Spoon the houmous mix inside each pocket, followed by the spicy courgette slices and a drizzle of the yogurt mixture.
Veggie Chinese pancakes:

Ingredients

    200g mushrooms, sliced (we used chestnut)
    2 tbsp soy sauce
    ½ tsp five spice powder
    1 tbsp rice wine, preferably Shaohsing
    ½ tbsp sesame oil
    1 tsp sugar
    6 Chinese pancakes
    2 spring onions, finely sliced
    5cm length cucumber, deseeded and sliced into matchsticks
    ½ Little Gem lettuce, shredded
    4 tbsp hoisin sauce

Method

    Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.
    Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.
    To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.
Asparagus & courgette salad with feta & sesame seeds:

Ingredients

    1 tsp sesame seed
    140g asparagus
    50g peas
    200g courgettes
    1 tsp sesame or olive oil
    small handful rocket leaves
    20g feta cheese
    grated zest ½ lemonMethod

    Heat a small frying pan and add the sesame seeds. Cook, shaking the pan and making sure the seeds don’t burn. When they are fragrant and have turned a light teak colour, tip them onto a saucer.
    Steam the asparagus for 3-4 mins until almost done. Drop into a bowl of iced water to cool, then drain and wrap in a tea towel to dry really well. Cook the peas for 3 mins in the boiling water used to steam the asparagus, then drain and cool under a cold tap. Slice the courgettes on the diagonal, about 0.5cm thick.
    Heat a griddle pan until very hot. Brush the asparagus and courgette slices with the oil, and cook in batches until nicely striped with dark brown. Cut the asparagus into 5cm lengths.
    Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Grind over some black pepper and sprinkle with the sesame seeds before serving.

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

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

Vegetable Sides Recipes Biography

Source:- Google.com.pk

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.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint :
It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and soffrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces).

    1/4 cup plus 2 tablespoons extra-virgin olive oil
    2 medium carrots, finely chopped
    2 medium celery ribs, finely chopped
    1 medium onion, finely chopped
    1/2 medium red bell pepper, finely chopped
    1 1/2 pounds sugar snap peas, halved crosswise
    1/2 teaspoon crushed red pepper
    1/2 cup torn mint leaves
    Sea salt

    In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion and bell pepper and cook over moderate heat, stirring occasionally, until the soffrito is tender and lightly browned, about 8 minutes.
    In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the soffrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature.
Herbed Potato Gratin with Roasted Garlic and Manchego :
Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.

    3 heads of garlic, cloves separated but not peeled
    1 tablespoon extra-virgin olive oil
    1 quart half-and-half
    1 tablespoon chopped thyme
    1 teaspoon chopped rosemary
    Salt and freshly ground pepper
    5 pounds Yukon Gold potatoes, peeled and very thinly sliced
    9 ounces aged Manchego cheese, coarsely shredded (2 cups)
    5 ounces San Simón or smoked Gouda cheese, shredded (1 cup)

    Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.
    Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.
    Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.
    Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

Make Ahead The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

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

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

Vegetable Samosa Recipe Biography

Source:- Google.com.pk

How to Make Vegetable Samosa:
A well-known Indian snacks Samosas can be probably establish everywhere in the world! They are a lovely snacks for a freezing day when you are just a little more than snacks and a little less than hungry. The recipe should make between 15-18 samosas.
Ingredients:
For Cover:
    1 cup all purpose flour
    Water to Knead dough
    2tbsp oil
    Little salt
    1/4th tsp. Ajwain
For Stuffing:
    3-4 Potatoes
    1/2 cup Green Peas
    1-2 Green Chilies
    1/2tsp Ginger
    1tbsp coriander finely chopped
    Few chopped Cashews
    Few Raisins
    1/2tsp Garam masala
    Salt to taste
    Red chili powder to taste
    1/2 tsp. Dry Mango powder
How to make Samosa:
For Cover:
    Mix the entire ingredients apart from water.
    Include a little water at a time.
    Pat and knead well for a number of times into a soft pliable dough.
    Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing:
    In a bowl include mashed potatoes and all dry masalas and green chilles, ginger and Mix well.
    Include green peas, cashews and raisins and combine well.
    Include coriander and keep aside.
To Proceed:
    Make small rolls of dough and roll it into a 4.5 diameter circle.
    Cut it into two parts like half circle.
    At the moment take one half circles and fold it like a cone. Use water while doing so.
    Place a spoon of filling in the cone and seal the third side using a drop of water.
    Warm oil in a kadhai and deep fry till golden brown.
Vegetable Samosas:
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup ghee or clarified butter or oil
Cold water as needed, usually about 10 tablespoons
3 medium baking potatoes, boiled until tender, drained and cooled
1/4 cup ghee or clarified butter or oil
1 cup minced onion
1 tablespoon minced fresh ginger
1 hot green chile, such as Serrano, finely minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas, thawed
1/4 cup chopped cilantro leaves
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
1 tablespoon lemon juice
Chutney, for serving
Directions
Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.
How To Make Vegetable Samosas:
How To Make Vegetable Samosas
Samosa is probably the most popular snack in Northern India, especially at tea time. When an unexpected guest arrives, most people send someone round to their local shop to pick up freshly made, piping hot samosas. Traditionally, Indian samosas are filled with a mix of potatoes and peas. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make them.
INGREDIENTS
Step 1: You Will Need:
See above.
Step 2: Stuffing
Place the mashed potatoes in a large bowl and add the salt, chilli powder, lemon juice, garam masala and green chilles, the ginger and garlic paste and mix well until all the ingredients are evenly combined in the potato mxture. Add in the peas, cashews and and mix well again. Now add the coriander and keep aside.
Step 3: Samosas
Take a rectangular sheet of filo pastry or 1 layer of the samosa pad and brush one of the shorter edges with the beaten egg.
Step 4: Create a cone
Create a triangular cone with one side open by folding the sheet over onto itself asymmetrically, (the pastry edge with the brushed egg applied to it should be sealing one end and there should be a flap left overhanging the top of the opening of the triangular cone.
Step 5: Stuff
Now add half a tablespoon of the stuffing mixture into the cone and then brush the overhanging pastry flap over onto one side of the trianglualr cone and seal properly so that none of the mixture will be able to escape.
Step 6: Fry
Deep fry the samosas collectively (about 5 at a time) in some hot oil for 4 minutes over a medium heat, making sure to turn the samosas over in the oil every few minutes. The samosas are ready to eat when each side of the samosas are golden brown in colour and the pastry has become crispy.
Step 7: Serve
Serve hot with chutneys and pickles.
DONE

Vegetable Samosa Recipe Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images

Photos Pics

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

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

Vegetable Pie Recipe Biography

Source:- Google.com.pk

Winter vegetable pie:
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
Ingredients

    2 tbsp olive oil
    2 onions, sliced
    1 tbsp flour
    300g (about 2 large) carrots, cut into small batons
    ½ cauliflower, broken into small florets
    4 garlic cloves, finely sliced
    1 rosemary sprig, leaves finely chopped
    400g can chopped tomatoes
    200g frozen peas
    900g potatoes, cut into chunks
    up to 200ml/7fl oz milk

Method

    Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
    Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
    Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
    Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
Vegetable Pot Pies:
Sometimes the simplest of dishes make an outstanding centerpiece in your dinner table. It need not be elaborate or gourmet, but simply few dishes put together and showcased in an elegant manner - just like this pot pie. Its such a no fuss dish. Easy,pretty quick and an impressive dinner for guests or for any special occasion. Its so grand that it can be your meal to this Holiday season - be it Thanksgiving dinner or Christmas get together.
The other day, I had some guests for dinner. I had had a long day and was not really upto making anything elaborate. But one cannot just serve the guests anything now, can we? My husband suggested that we can as well go out and eat. I just went into the fridge to see how well it was stocked. Umm - carrots, celery and few spring onions - not bad. Freezer section housed peas, beans and PUFF PASTRY! Oh yes! Pot Pies :) Having Puff pastry is always a boon. Its so versatile to allow almost any kind of dishes at short notice. With the menu decided - it took about 1-1/2 hours total to prepare these. Most of the time was on the skillet and oven. Not much work on prep work.
Just because Chicken or Turkey Pot pies are famous doesn't mean that there shouldn't be a Vegetarian one, now is there? Why deprive no-meat eaters a scrumptious treat? Any vegetables would work. Want to add Tofu? Seitan? What about Tempeh? My answer to all of them is YES! Anything goes. Try out your favorite mix of vegetables or fillings. Let your imaginations soar. I have adapted this recipe from Vegetarian Times Magazine and used ingredients and proportions suited to our needs. Vegetable Pot Pie Recipe
But what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling. There are variations to the effect that the pastry crusts can be used only to cover the top and not the bottom which is what I have done for this recipe. I have added a mix of legumes namely chickpeas and kidney beans along with vegetables and egg pappardelle pasta. You can use egg noodles instead. Since its for a festive occasion, some cheese doesn't hurt. If you are still conscious about keeping it low fat, then use fat free cream cheese and low fat Cheddar. Now to the recipe

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Serves: 4 people
Ingredients

    1 tbsp butter (or olive oil)
    1/2 cup chickpeas, cooked
    1/2 cup kidney beans, cooked (or use canned beans instead to save time)
    1 onion,chopped
    3 spring onions, whites and greens chopped
    2-3 cloves of garlic, minced
    2 celery sticks,chopped
    1 large carrot (or 2 medium), diced
    1 cup frozen corn
    1 cup frozen peas
    1 cup frozen beans
    About 8 Oz of Egg Pappardelle pasta ( or use egg/plain noodles instead)
    1/2 tbsp dried rosemary and dried marjoram ( or use 1 tbsp Italian seasoning mix - has more herbs )
    1 bay leaf
    few sprigs of cilantro,chopped (optional)
    4 cups of Vegetable broth or water
    1 tbsp cornstarch
    1 tbsp whole wheat flour
    3 tbsp fat free cream cheese
    1/4 cup cubed low fat cheddar cheese ( or vegetarian parmesan)
    1 sheet Puff Pastry sheet, thawed at room temperature
    salt and pepper to taste

Method
1
Preheat oven to 350F. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.
2
Add celery and carrot and saute for another 5 minutes.
3
Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.
4
Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.
5
Whisk together the cornstarch, flour along with 1/2 cup cold water.
6
Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.
7
Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.8
8
Spread the thawed pastry on a lightly floured surface.
9
Roll it using a rolling pin to cut 4 or 6 squares (as per need).
10
Take small pie dish and stir in the vegetable mixture into it.
11
Place the cut puff pastry square and drape it over the filling, tucking in the sides.
12
Pierce the tops in several places with knife to allow steam to escape.
13
Bake for 30-40 minutes or until the crust is flaky and brown
Serve hot.
Green garden veg pie:
Veggie guests coming for dinner? Put this pie in the middle of the table and watch them dive in

Ingredients

    50g butter
    2 tsp mustard powder
    600ml milk
    200g mature cheddar, grated
    2 large potatoes, sliced into rounds
    1 head broccoli, cut into little florets
    200g frozen peas
    small bunch chives, snipped
    50g flour
    1 head cauliflower, cut into little florets

Method

    Melt the butter in a saucepan, then stir in the flour and mustard powder and cook for 1 min. Gradually stir in the milk until smooth with no lumps, then keep stirring until the mixture begins to bubble and thickens to a creamy sauce. Remove from the heat, then stir in all but a handful of the grated cheese.
    Heat oven to 220C/fan 200C/gas 7 and bring a large pan of water to the boil. Cook the potato slices for 5 mins, tip in the broccoli and cauliflower for another 3 mins, then finally add the peas for 1 more min. Drain all the veg and pat dry. Reserve enough potato slices to cover the top of the finished dish, then gently stir the rest of the vegetables into the sauce with the chives.
    Tip into a deep ovenproof dish, arrange over the reserved potato slices, then sprinkle with remaining cheddar. Bake for 20-25 mins until the topping is golden and crisp, then serve straight from the dish.
chiickn and vegetable pie:
Ingredients

    1 Jus-Rol™ Shortcrust pastry ready rolled sheet thawed
    1 leeks trimmed and sliced
    50g butter
    500g cooked chicken
    500ml milk
    Beaten egg to glaze
    3 tablespoons plain flour
    400g cooked mixed vegetables such as carrots, peas and corn

Method
    Preheat the oven to 200C/180 Fan assisted/ Gas Mark 6. Place a baking sheet in the oven to preheat at the same time.
    Whilst waiting for pastry to come up to room temperature (check packet instructions for timings), melt the butter in a large saucepan. Add the leeks and cook gently, stirring occasionally for 5 minutes or until just beginning to soften.
    Sprinkle over the flour and cook for 1 minute, stirring. Remove the pan from the heat and gradually stir in the milk. Return to the heat and bring up to the boil, stirring until thickened. Remove from heat and season well with salt and freshly ground black pepper. Stir in the chicken and vegetables.
    Carefully unroll one of the pastry sheets over a 1.5l enamel pie dish, ensuring the paper is uppermost, so it can be removed once the pastry is in the tin.
    Gently press the pastry into the tin and around the rim. Prick several times with a fork. Brush the pastry on the rim of the dish with beaten egg.
    Spoon the chicken and vegetable mixture into the pie dish. Unroll the second piece of pastry in the same way as the first over the filling. Press the edges of the pie on the rim together to seal.
    Use a sharp knife to trim the pastry around the edge of the tin (see tips). Make a slit in the top of the pie with the knife for steam to escape. Use your fingers to crimp the edge of the pie or alternatively press with a fork. Brush the top of the pie all over with egg and cook the pie on the preheated baking sheet for 20 – 25 minutes or until pastry is crisp and golden. Serve hot.

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

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

Vegetable Recipes for Thanksgiving Biography

Source:- Google.com.pk

The use of the turkey in the USA for Thanksgiving precedes Lincoln's nationalization of the holiday in 1863. Alexander Hamilton proclaimed that no "Citizen of the United States should refrain from turkey on Thanksgiving Day," and many of the Founding Fathers (particularly Benjamin Franklin) had high regard for the wild turkey as an American icon, but turkey was uncommon as Thanksgiving fare until after 1800. By 1857, turkey had become part of the traditional dinner in New England.[3]
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.[4]
The White House Cook Book, 1887, by Mrs. F.L. Gillette, et al., had the following menu: oysters on half shell, cream of chicken soup, fried smelts, sauce tartare, roast turkey, cranberry sauce, mashed potatoes, baked squash, boiled onions, parsnip fritters, olives, chicken salad, venison pastry, pumpkin pie, mince pie, Charlotte russe, almond ice cream, lemon jelly, hickory nut cake, cheese, fruits and coffee.[5]
Side dish
A Thanksgiving meal in New England
Many other foods are typically served alongside the main dish—so many that, because of the amount of food, the Thanksgiving meal is sometimes served midday or early afternoon to make time for all the eating, and preparation may begin at dawn or on days prior. Copious leftovers are also common following the meal proper.
Traditional Thanksgiving foods are sometimes specific to the day, and although some of the foods might be seen at any semi-formal meal in the United States, the meal often has something of a ritual or traditional quality. Many Americans would say it is "incomplete" without cranberry sauce; stuffing or dressing; and gravy. Other commonly served dishes include winter squash; sweet potatoes; mashed potatoes; dumplings; noodles; corn on the cob or hominy; deviled eggs; green beans or green bean casserole; sauerkraut (among those in the Mid-Atlantic; especially Baltimore); peas and carrots; bread rolls; cornbread (in the south and parts of New England); or biscuits, rutabagas or turnips; and a salad. For dessert, various pies are often served, particularly apple pie, mincemeat pie, sweet potato pie, pumpkin pie, chocolate cream pie and pecan pie. In Québec, tourtière is usually served alongside as a traditional staple of Quebecois cuisine.
Herb Crusted Grilled Turkey Breast

1 - 4 1/2 lb turkey breast, skin off, trimmed of any excess fat

6-7 pieces butcher twine cut into 14 inch strips

2 tablespoons extra virgin olive oil

1 onion, cut into large pieces

2 celery stalks, cut into large pieces

1 carrot, cut into large pieces

1 head of garlic cut in half

6 sprigs fresh thyme

1/2 cup Dijon Mustard

1/2 cup finely chopped parsley

1/2 cup finely chopped chives

Preheat the oven to 350°F.

Arrange the onion, celery, carrot, garlic and thyme in a single layer in a roasting pan and set aside.

Lay 6 strands of kitchen twine horizontally across a large rimmed baking sheet spaced evenly apart, Place the turkey breast atop the twine, perpendicular to the twine.

Starting with the center twine and working toward the outer twines, tie the twine as tight as possible around the turkey ensuring it is uniform in width. to ensure even cooking.

Place a large, nonstick sauté pan over high heat and add 2 tablespoons oil.

When oil is hot, add turkey and brown well on all sides.

Remove the pan from the heat and transfer the turkey breast to the roasting tray, on top of the bed of vegetables.

Roast in oven for 45 minutes, and then check temp after every 15 minutes, until an instant-read meat thermometer inserted into the thickest part of the turkey reads 165°F.

Remove from oven, let sit approx 20 minutes to allow juices to redistribute.

After resting, coat turkey with thin layer of mustard and generously sprinkle with fresh chopped herbs.

To serve: cut into thin slices and arrange on platter family style and serve with mushroom sauce.

Makes 12 servings.

Calories 220

Total Fat 4.5g

Sat Fat 0g

Cholesterol 65mg

Sodium 350mg

Total Carb 4g

Dietary Fiber 1g

Sugar 1g

Protein 42g

Creamy Mushroom Sauce

1 organic shallot, finely sliced

1/2 organic leek (white portion only), finely sliced

1 teaspoon olive oil

8 ounces field mushrooms, finely sliced

2 cups chicken stock fat free low sodium

3/4 cup skim milk

Sprigs of organic chervil, to garnish

Sweat onion and leek in oil for 2 minutes

Add mushrooms and cook for a further 10 minutes, until most of the moisture has evaporated

In a second pan, simmer stock

Pour stock over mushrooms and bring to a rapid boil

Add milk and bring soup to a gentle simmer for 10 minutes

Don't allow to boil

Pulse in a blender in batches until smooth. Yield: Six cups or 12 1/2 cup servings

Reheat in saucepot transfer to gravy bowl. Serve.

Makes 12 servings.

Nutrition Facts per 1/2 cup serving:

Calories 20

Total Fat 0g

Sat Fat 0g

Cholesterol 0mg

Sodium 85mg

Total Carb 3g

Dietary Fiber 1g

Sugar 1g

Protein 2g

Roasted Root Vegetable with Mandarin and Thyme

2 lb parsnips, peeled, cut into 1 inch pieces

1 1/2 lb baby carrots, peeled, cut into 1 inch long pieces

2 teaspoons extra virgin olive oil

Mandarin Gremolata

1 tangerine , zest and juice of (1/3 cup)

3 ea sprigs fresh thyme, cleaned from the stem, just the leaves

1 shallot chopped finely

2 t fresh tarragon, chopped finely

2 t sherry vinegar

2 t finely chopped chives

1 Tablespoon extra virgin olive oil

Preheat oven to 375F. Place 2 empty baking trays in oven to preheat as well.

Toss parsnips with 1 tablespoon of oil and season with pepper. In separate bowl repeat the same with Carrots.

Remove preheated trays from oven, place parsnips in single layer on one tray and place back in oven. Repeat the same with carrots.

To make the Gremolata, combine all the ingredients together and mix well.

When the vegetables are cooked, put in a mixing bowl and combine the Gremolata.

Place on large platter and serve family style.

Nutrition Facts:

Calories 90

Total Fat 2g

Sat Fat 0g

Cholesterol 0mg

Sodium 50mg

Total Carb 17g

Dietary Fiber 5g

Sugar 7g

Protein 1g

Leek and Celery Stuffing

2 tablespoons olive oil

1 large yellow onion, small dice

5 leeks (whites only), small dice

4 stalks celery, small dice

1 small dried chili, seeded and halved

1 small sprig rosemary

3 cloves garlic, peeled and chopped fine

1/2 cup white wine

1/2 cup extra virgin olive oil

1cup / 240ml low sodium chicken stock

1 tablespoon chopped thyme

1 1/2 whole grain baguettes, cut into 1/2 inch cubes (19 oz ounces each )

1 tablespoon flat leaf parsley, chopped

1 egg, beaten

Heat a large sauté pan over medium high heat for 1 minute.

Sweat onions in olive oil for 2 to 3 minute, stirring constantly.

Add leeks, celery, chili, and rosemary and cook for 4 minutes, stirring often.

Add garlic and continue cooking until vegetables start to get a light golden color, about 5 minutes.

Remove vegetables from pan, and deglaze pan with white wine.

Add 1/2 cup oil, half of the thyme, chicken stock, and let reduce by half.

Remove from heat, discard rosemary and chili from vegetables and allow liquid and vegetable mix to cool slightly.

While cooling, cut the bread into 1/2 inch cubes.

In a large mixing bowl, combine bread and leek mixture.

Sprinkle in remaining thyme, parsley, and egg. Mix well.

Slowly start drizzling in the liquid mixture and mix thoroughly, adding just enough liquid to moisten the bread.

Once mixture is nice and moist, season to taste with pepper.

Transfer stuffing to an oven safe dish and bake covered at 350F for 25 minutes.

Remove cover from dish, and bake for an additional 10 to 15 minutes or until golden brown on top.

Makes 12 servings.

Nutrition Facts:

Serving Size 1 cup

Calories 230

Total Fat 6g

Sat Fat 1g

Cholesterol 20mg

Sodium 340mg

Total Carb 33g

Dietary Fiber 6g

Sugar 6g

Protein 10g

Pecan-Crusted Apple Tarts

Apples:
5 pounds apples, peeled, cored and each cut into 8 wedges

1 vanilla bean, sliced and scraped

1 Cinnamon stick

2 cups apple cider

1 cup orange juice

1/2 cup cranberry juice

Topping:

1/4 cup whole wheat flour

2/3 cup whole oats

1 teaspoon ground cinnamon

1 tablespoon canola oil

1 tablespoon agave nectar

1 cup toasted pecans

Preheat the oven to 400F.

In large heavy bottomed saucepan, over medium high heat combine vanilla, cinnamon, cider, orange juice and cranberry juice. Bring to simmer and add apples.

Lower heat, cover and let cook until apples are tender but not mushy. Approx 10 minutes.

While apples are cooking combine all the ingredients for the topping in a medium mixing bowl. With a fork or your fingers, work the topping together to thoroughly combine. Add pecans and toss gently.

Once apples are cooked, transfer to an oven ready baking dish with slotted spoon.

Return the liquid back to medium high heat and cook a further 10-12 minutes to reduce the liquid into a thin sauce. Remove from heat and let sit. Sauce will thicken as it cools so be careful not to reduce to far.

While liquid is reducing, sprinkle the topping evenly over the apples and place in oven on middle rack.

Cook apples until topping has crisped and begins to brown, being careful not to burn the pecans.

To serve: place a heaping spoonful of apples in a serving bowl and top with sauce.

Serving suggestion: Top with dollop of with plain fat-free Greek yogurt.

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