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

Roasted Vegetables Recipes Biography

Source:- Google.com.pk

Baked new potatoes with sea salt & rosemary:-
Ingredients
    1 kg Jersey Royal potatoes
    1 tablespoon olive oil
    sea salt
    freshly ground black pepper
    2 sprigs rosemary, leaves picked and bashed
Method
Wash your potatoes and parboil until almost tender. When done, drain them, drizzle with just a little touch of olive oil and roll in a teaspoon of sea salt, a little freshly ground black pepper and the rosemary.
Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden. Or wrap them in tin-foil and throw them on the barbie for the same amount of time.
Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Recipe: Roasted Winter Vegetables with a Maple-Ginger Glaze:-
1 pound parsnips, peeled and cut into 2x1/2-inch sticks
1 pound carrots, peeled and cut into 2x1/2-inch sticks
1 pound turnips, peeled and cut into thin wedges
1 pound Brussels sprouts, trimmed and any wilted leaves pulled off; large sprouts halved
One 4-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 2/3 cup)
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
2 teaspoons peeled and grated fresh ginger
3 tablespoons pure maple syrup
Heat the oven to 425 degrees. Spread the vegetables and the ginger matchsticks in two large, low-sided roasting pans or heavy rimmed baking sheets. Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them so that they’re just one layer deep. Roast them, tossing a couple times, until tender and golden brown in spots, about 30 minutes.
In a small bowl, combine the grated ginger and maple syrup, then drizzle over the vegetables, toss to coat, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.
Roasted cauliflower ratatouille recipe:-
If your diet is dairy-free, swap cauliflower cheese for this vibrant vegetable side dish
When cauliflower cheese is out of the question, combining cauliflower with ratatouille brings both parts of the dish alive. The marriage of Mediterranean vegetables and traditional herbs is heightened with the nutmeg, allspice and cider vinegar – mouthwatering!
SERVES
6
INGREDIENTS
150g (5½oz) cauliflower florets
80g (3oz) red pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) yellow pepper, deseeded and cut into 1cm (½in) chunks
80g (3oz) green pepper, deseeded and cut into 1cm (½in) chunks
50g (2oz) red onion, thinly sliced
50g (2oz) courgette, cut into 1cm (½in) chunks
olive oil for drizzling
1 tbsp rosemary leaves, chopped
1 tbsp thyme leaves, chopped
For the sauce:
10g (½oz) coconut oil
1 small onion, finely chopped
3 garlic cloves, crushed
1 cinnamon stick
2 bay leaves
2 thyme sprigs
2 allspice berries, finely crushed
1 tsp runny honey
2 tsp cider vinegar
150ml (5fl oz) chicken broth
200g (7oz) canned chopped tomatoes
flat-leaf parsley, chopped, to garnish
METHOD
Preheat the oven to 200°C/400°F/gas mark 6.
Blanch the cauliflower in a pan of boiling water for one minute, then drain and refresh in cold water. Pat dry with kitchen paper. Put the vegetables on a non-stick baking-tray and drizzle with the oil. Add the chopped herbs and season with salt and pepper.
Roast for 15 to 20 minutes until golden brown, turning the vegetables halfway through cooking. Remove and keep warm.
In a heavy-bottomed saucepan, melt the coconut oil over a medium heat and gently sweat the onion and garlic with the cinnamon, bay leaves, thyme and allspice until golden brown, stirring continuously.
Add the honey, cider vinegar, chicken broth and chopped tomatoes. Reduce the heat to a gentle simmer and cook for 20 minutes. Season to taste and remove the cinnamon, bay leaves and thyme before adding the roasted vegetables. Cook for five minutes to bring all the flavours together.
Serve warm with lots of chopped parsley, and try this with lamb koftas.
Roasted Vegetable Soup :-
I am on a soup kick lately- the weather here has been absolutely perfect for it. It's "winter" here in Okinawa, which means temperatures in the 50's, overcast and rainy. It's not the winter I would prefer, but I'll take what I can get. Just like the 30 Minute Chicken Noodle Soup I posted the other day, this recipe is high flavor, low maintenance.
Which is exactly what I needed after a long day at the spa.   ....What, don't believe that spas can drain your energy? Then you're definitely a guy. Sorry, but all of that relaxing is tiring! See the next picture- Otis agrees with me on that point. I was grateful for a girls' day today since Travis left for a short deployment on Tuesday. It's a very well practiced routine for us, and I no longer become anxious and teary seeing him walk out the door, but it's still not fun. I have found the best way to assuage my feelings of missing him are to get together with the girls and head to the spa.
Japan is spa-heaven. Seriously, it is. The Japanese culture is very big on customer service and spas, for whatever reason. The customer service makes sense- it's showing their pride in their work. The popularity of spas, though, I still don't understand. In mainland Japan there is a huge area of naturally occurring hot springs,which are used as public bath houses called onsens. They're completely relaxing and magical, and if you ever get a chance to travel to Beppu, I highly recommend stopping there.
While, sadly, there are no onsens in Okinawa, there is a certain relaxation/beauty salon which boasts their hot stone spa. They say the particular type of stone used has healing powers, and I honestly don't really care if they're right or if it's just hooey- it's by far my favorite relaxation experience during my time in Okinawa, with the single exception being the onsens at Beppu. Basically it's a sauna made from tile, and you lay on the tile floor like you're sunbathing. After a while, you emerge completely soaked in sweat but as loose and gooey as melted butter. It's the perfect way to warm up on a chilly, rainy day.
Now that I've got you planning your next vacation to Japan, let me just mention briefly that this soup is awesome because:
1. The main cooking aspect is done in the oven- completely hands off!
2. It's luscious silky texture comes naturally from the blending of the veggies- which means... no cream! This soup is completely dairy free, unless you use some creams as a topping.
3. I think it would even fall into the categories of both clean and paleo- but don't quote me on that since I don't follow either of these diets enough to know the rules well enough.
3. It's easily made vegetarian by using veggie broth, and if you do, it's one step past vegetarian- it's vegan (as long as your broth is vegan).
4. As you can see from the ingredients list, it's pretty much nothing but vegetables. All those nutrients and vitamins in one delicious bowl? Come. To. Mama.
5. This soup will rock your socks off. No joke.
A Butter Than Toast Original
Serves 5-6
4 cups butternut squash, diced
1 medium onion, diced
3 large stalks celery, diced
2 large carrots, diced
2 green bell peppers, seeded and diced
4 cloves garlic, peeled and cut in half
1 large russet potato, scrubbed clean and diced (peel ON!)
1 whole leek white and green parts, diced
4 tablespoons olive oil
2 cups low sodium broth of choice (photographed with chicken broth)
2 cups water, room temperature
1 teaspoon Kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon parsley flakes
1/4 teaspoon chili powder
1/2 teaspoon dill weed
1 pinch cayenne powder
Serving ideas: lean protein of choice, croutons, cream fraiche, sour cream, truffle oil
Heat oven to 400°F. Toss all of the cut vegetables and garlic cloves with the olive oil in a large bowl. Spread evenly in a single layer on a very large jelly roll pan coated with aluminum foil coated with non-stick spray. You may need to use 2-3 pans, depending on what you've got in the cupboard.
Roast for 30-40 minutes or until butternut squash and carrots are very soft. Stir every 10 minutes or so to prevent sticking.
If using a high-powered blender such as Vitamix or Blendtec: Add the liquids and spices to blender cup first, then add the roasted vegetables very carefully. Starting on low, gradually increase the speed until a continuous vortex is formed, adding a little more water if the mixture is too thick to spin. Blend to a silky puree, about 4 minutes on medium-high (variable 6 on a Vitamix). Taste and season as necessary. Serve hot with toppings of choice.
If using an immersion blender: Add the liquids, spices and vegetables to a high-sided sauce pan or soup pot. Turn burner to medium low and puree with an immersion blender until very smooth. Be patient, it might take a bit longer than with the blender. Taste and season as necessary. Serve hot with toppings of choice.

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