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

Wednesday, 14 January 2015

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

Vegetable Dish Recipes Biography

Source:- Google.com.pk
Craving a Chinese-style vegetable stir fry without all that fat and MSG? Try Eye Candy Popper’s clean-eating recipe for a flavor-loaded Veggie Stir Fry that will make you forget all about takeout. Broccoli, peppers, onions, carrots, celery, cabbage, and mushrooms make this dish a low-calorie and nutrient-packed option, while a bold and tangy soy-based sauce will wow you with every bite. The recipe takes 25 minutes and yields 4 servings.

Ingredients:

    1 head organic broccoli, washed

1 organic sweet red pepper, washed
1 large organic onion, peeled
2 medium-size organic carrots, washed, ends trimmed
2 organic celery stalks, washed, ends trimmed
½ large organic green cabbage, outer leaves discarded
8 medium-size organic cremini mushrooms, washed, dried
3 cups organic brown basmati rice
Water
Organic sesame oil for cooking

Sauce

    2 teaspoons organic Worcestershire sauce

¼ cup organic white wine
⅓ cup organic coconut amino
2 teaspoons organic sesame oil
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon organic cornstarch
Pinch of organic black pepper

Directions: Put a medium-size pot over high heat with the rice and 3 times as much water. Bring to a boil, and then keep cooking, boiling, for 20 to 25 minutes, or until cooked. Drain and put aside in a warm area.

While the rice cooks, put a large pan over medium heat with 1 to 2 tablespoons sesame oil. While it’s warming up, mince the onion. Put in the pan and cook for a couple of minutes, stirring often.

Slice the carrots and the celery, and add to the pan with the onion. Continue cooking and stirring often.

While this cooks, cut cabbage into very thin slices and add to the pan. Then slice the mushrooms and add to the pan, stirring often. Finally, cut the sweet pepper into thin slices and the broccoli into bite-size florets, as well as cutting the peeled broccoli “trunk” into thin slices. Add all this to the pan and cover with a lid for 4 to 5 minutes.

Prepare the sauce by mixing all the ingredients in a bowl. Pour over the veggies, mix, and cook 2 to 3 more minutes. Serve over rice, and enjoy!

Spicy Roasted Ratatouille With Spaghetti

Cookie and Kate’s spicy pasta and vegetable dish, inspired by the classically piquant flavors of French ratatouille, comes together seamlessly in just 45 minutes. Roasted cherry tomatoes burst in the pan to form a light tomato sauce coating for your noodles. If you’re not in a pasta mood, try substituting in cooked farro or other whole grains for an equally satisfying meal. You might also wish to enjoy the Spicy Roasted Ratatouille alongside a simple arugula salad. The recipe yields 6 servings.

Ingredients:

    2 pints cherry or grape tomatoes

1 medium eggplant (about 1 pound), diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 medium red bell pepper (or orange or yellow), diced
1 medium yellow or white onion, diced
6 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
6 cloves garlic, pressed or minced
½ teaspoon salt
Freshly ground black pepper
Red pepper flakes
½ pound whole-grain spaghetti
Freshly grated Parmesan cheese, optional
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1 teaspoon fresh thyme (optional)

Directions: Preheat oven to 425 degrees Fahrenheit with two racks in the middle positions. On a quarter pan or small baking dish, toss the whole baby tomatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Set aside.

In a large mixing bowl, combine the diced eggplant, zucchini, yellow squash, bell pepper, and onion. Whisk together ¼ cup olive oil, balsamic vinegar, garlic, salt, a few generous twists black of pepper, and a pinch of red pepper flakes. Drizzle it over the vegetables and toss with your hands or a large spoon until the vegetables are evenly coated.

On a half-sheet pan or other large, rimmed baking sheet, arrange the vegetables in a single layer. Place the tomatoes on the lower oven rack and the vegetables on the upper rack. Set the timer for 20 minutes.

Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.

After 20 minutes, remove both pans from the oven. The tomatoes should be bursting and juicy by now, in which case, they’re done cooking. Use a spatula to toss the vegetables, then arrange them in a single layer again and put them back in the oven for an additional 10 minutes or so, until they are cooked through and golden.

Pour the cherry tomatoes and their juices over the spaghetti into the serving bowl. Sprinkle a handful of shredded Parmesan over the dish. Add a baby splash of pasta cooking water and toss until the pasta is coated with a light tomato sauce. Add the cooked vegetables to the bowl and toss to combine. Sprinkle with the chopped fresh herbs and season with additional salt, pepper, and red pepper flakes. Serve with Parmesan on the side.

Ginger Peanut Lentil Burgers

For a lighter, leaner alternative to beef burgers, try these tasty and nutritious Ginger, Peanut, and Lentil Burgers from Hummusapien. The patties draw from Asian influences, offering the lilting flavors of cilantro, ginger, soy sauce, and peanut for a healthy dish that even meat eaters will adore. You can save prep time on these patties by opting for pre-cooked lentils, available at most supermarkets. The recipe takes about 22 minutes to complete and yields 5 servings.

Ingredients:

    1 large carrot, grated

½ cup cilantro, chopped
1 tablespoon fresh grated ginger
2 teaspoons garlic, minced
1 jalapeño, de-seeded and chopped
2½ cups cooked lentils
2 eggs
2 tablespoons reduced-sodium soy sauce
1½ tablespoons peanut butter
⅓ cup whole-grain breadcrumbs

Directions: Heat a large skillet over medium heat and spray liberally with olive oil spray.

Place grated carrot, cilantro, ginger, garlic, and jalapeño in a large food processor. Pulse a few times until combined.

Add the rest of the ingredients. Process until all of the ingredients are well-combined, but not to the point where the mixture is a paste. There should still be some texture. Form mixture into 5 burgers. Cook for 5 to 6 minutes per side, or until golden.

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