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As is the period of barbecues, I also really like the taste of "smoke", every time we grill I make larger quantities than we could eat then. With what's left, I prepare all kinds of sauces, stews or something quick, like today's recipe.
The hardest part of this recipe was finding a name for it (as you can see, the name is also very inspired :)). And I say this just to emphasize how easy it is to prepare.
I can't give the exact amount for the meat, because I was so hungry that I couldn't wait to weigh it;).
- Meat from / on the grill
- 1 tablespoon olive oil
- 1/2 red onion
- 5 cherry tomatoes
- 2 teaspoons olive oil
- 2 glues
- 2 cloves of garlic
- 5 tablespoons yogurt
- a small bunch of green parsley
Preparation time: less than 15 minutes
RECIPE PREPARATION Grilled meat on bread:
Put the glue in the hot oven at 150 ° C for 5 minutes.
We cut the meat into strips. Heat a tablespoon of table oil in a pan and fry the meat for 3-5 minutes.
Put the garlic on a small grater and mix it with the yogurt and finely chopped parsley.
We cut julienned onions.
We cut the cherry tomatoes in four.
Remove the glue from the oven, grease each with a teaspoon of table oil. Over each stick we put a spoonful of garlic yogurt spreading it over the entire surface of the stick, half the amount of meat, onions and tomatoes. At the end, "garnish" with the rest of the yogurt.
meat: I used a mixture of hamburger and pork chop
the sticks can be replaced with two large slices of bread
Hurt with sweet potatoes and cornbread with Veggie sausages
Did you make Apple Ibre Manning clothing with veggie sausages for your Thanksgiving meal? I did it and it was a hit with vegetarians and meat eaters. I used the remaining dressing and extra sausages to put together a breakfast dish with bread and you can easily adapt the recipe to use whatever leftovers you have on hand.
We're not usually fans of vegetarian "meat" products, but I took Ivy's advice (and at least one commenter) and tried the sausages from Field Roast Grain Meat Co. in our filling. They were delicious! I used the smoked Apple Sage variety - perfect flavors for Thanksgiving. The best part is the list of ingredients on the label - it's short and doesn't contain impossible-to-pronounce chemicals - so we felt good to serve it as part of our holiday dishes.
The remaining sausage begged to be turned into sausage meat for breakfast. For our hash, we used corn scraps, sweet potatoes and greens. But do not hesitate to use whatever you have at hand - this is not such a great recipe, but a jumping off point. And I made a small batch of this to eat with other breakfast dishes, so make sure you adjust properly for the crowd you serve.
2 dog dressing branches
1 cup sweet potatoes, chop approx
1 cup boiled greens, chopped approximately
2 tablespoons olive oil
1 finely chopped onion
1 tablespoon butter
1 Field Roast Grain Co. Smoked, halved and sliced Apple Sage sausages
1 tablespoon flour
2 cups of milk
salt and pepper
Heat a pan over medium heat. Cover the pan with olive oil. When the oil is hot, add the dressing and the sweet potatoes. Cook until sweet potatoes and diced corn begin to brown, about 10 minutes.
Meanwhile, heat the butter in a small pan and sauté the onion until it begins to soften, about 5 minutes. Add the sausages and sausages and cook for another 5 minutes or until the pieces of sausage are browned. Mix the flour and cook for 1 minute. Soak in milk and cook for another 2 minutes or until the strand has thickened. Add salt and pepper to taste.
Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about bringing the meat to the exact right temperature.
Meal plan for next week
Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after nightfall, whether you're cooking for one or a family of eight. That's why, as I promised, this series is changing - every week I'll respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?
As I eat my weight in sweet strawberries at this time of year, I am reminded of what to do with the abundance of spring and summer fruits. Usually, I'm not content with berries and stone, but when I went overboard on the farmers market, the jam is one of the many things I consider. Or is it jelly? The two terms for spreading fruit have always confused me a bit. Fortunately, there is an easy way to distinguish between the two.
If you still don't meet for dinner, it's time to introduce yourself. The concept? Throw a handful of things into a slow cooker or Instant Pot and let the appliance do all the work. Sure, you may have to chop a few vegetables or look for a piece of meat in the instant pot, but there really is nothing for you other than grabbing plates and forks.
On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we were left with a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.
It's Earth Day - or Earth Moon, as we prefer! - so natural, we turn our attention to the kitchen. And specifically ways we can create less waste and be more efficient and careful with our production. Between packaging and food scraps, a certain degree of kitchen waste feels inevitable. For most, there is no way to get rid of it completely, but there are a lot of small and easy ways to limit the amount of waste that comes out of our kitchens.
Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with eggs in holes as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!
Fritters have long been my solution whenever I have to use sad-looking products, withered herbs and small pieces of cheese in my fridge. I don't often make them with a plan - until now. Inspired by my favorite cheesy dip and warm spring weather, I came up with an artichoke-laden omelette marinated in garlic, baby earth spinach, salted parmesan and rich cream. I knew it would be fine, but it was above all my expectations.
Temperatures are rising, flowers are blooming, and the spring season is now in full force. And doesn't it really feel like meringue time? Lots of fresh eggs mean more whites for cooking and baking - including air-light meringue cakes and delicious meringue pie. And when it comes to the latter, we are always looking for ways to make meringue as light, fluffy and luxurious as possible.
Evil eggs are one of the most beloved applications and snacks. Put a plate at any gathering or holiday meeting and it is guaranteed that they will be crowded as soon as possible. I am a purist at heart, who believes that you can never go wrong with the classic creamy, muscle filling, although there is an almost endless variety of ways to dress and reinvent these two snack bites. Here are 10 of our favorite ideas for evil recipes to consider.
One of the pleasures of cooking ham for a large gathering, obviously outside of its consumption, is that the city hawks that we glaze and bake for the holidays are already cooked. This should take the guesswork out of cooking a ham at home, right? But because most hawks are quite large and have spiral cuts and giant bones to deal with, it can be hard to tell when a ham is actually cooked "ready." Here's everything you need to know about ham temperatures for reheating and serving.
Baba pasta (or babka, or babka wielkanocna) has secluded Easter meals for Polish families for centuries - along with mazurek cakes, painted eggs and cheese desserts. The defender is this: Of course, the dessert was said to be made in pans that looked like a tall Bundt pan, but without the hole in the center. A medieval recipe claims that their special version - which requires 24 eggs and 1 tablespoon of freshly poured vanilla beans, which are beaten more than an hour (!
For those of us who love devilish eggs (and we are legion), there is really no occasion that cannot be enhanced by a plate of eggs filled with beaten egg yolks. Maybe this is Easter lunch, their most local habitat or a work party where everyone - even the most become! - it can fall on that plate of small carrots. What about breakfast? Do the devil's eggs belong to breakfast? Oh yes. And I have the recipe to prove it.
Prepare as above, except for the substitute fontina cheese for goat cheese and beat 2 ounces of hard salami and 2 tablespoons of finely chopped sweet pepper in the cheese mixture. Serve with water crackers or baguette slices. Serving: 121 cal., 5 g total fat (6 g sat. Fat), 36 mg col., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily values: 9% vit. A, 10% fast. C, 7% calcium, 2% iron. Shifts: 1/2 high-fat meat, 11/2 fat
92 calories 9 g total fat 6 g saturated fat 0 g polyunsaturated fat 2 g monounsaturated fat 25 mg cholesterol 91 mg sodium. 353 mg potassium 1 g carbohydrates 0 g fiber 0 g sugar 3 g protein 389 IU vitamin a 1 mg vitamin c 0 mg thiamine 0 mg riboflavin 0 mg niacin equivalents 0 mg vitamin b6 4 mcg folate 0 mcg vitamin b12 30 mg calcium
What we eat for the holidays
The winter holidays usually find us with a hearty meal and with our loved ones, in a warm atmosphere. Just like it's best for all of us.
Some people choose to enjoy the atmosphere, others the food and atmosphere.
The second category is the biggest thought that they will enter the January diet is quite comfortable for them (they will start a new year with a change in diet).
There is another category: people who are on a diet and really scared of the next period (from a culinary point of view).
In all the above cases, extra pounds are not welcome.
And it's important to know that if they come, we'll welcome them and treat them with respect, they're just ours, right? And clearly we will take care of them… to remove them as soon as possible.
And getting back to balance here is the key to success.
The food will be diverse and delicious and it is best to fully enjoy it. Without blaming ourselves, it helps us to be committed people.
What we need to take into account is the amount we consume from each preparation. The combinations are also on our list of warnings.
Because all foods eaten at a meal can cause digestive problems. Why? Either we eat too much of a dish or two, or we eat too many dishes.
Beef salad - here the main problem is mayonnaise you can replace it with an avocado mayonnaise, but if you want to keep the original taste, I recommend the portion of 2-3 tablespoons / meal.
Sarmale & # 8211 honestly, sarmale are actually meat and vegetables the ideal is to have as little fat in the meat, and the amount for a meal is reduced to 3 pieces (without polenta)
Steak & # 8211 everything that means meat-based dishes (steak, grill, sausages) are welcome, and if we talk about lean meat… and better the quantity is the size of a palm and all that means a portion. If we add a vegetable salad to the plate, we will enjoy a better taste.
Cozonac & # 8211 I recommend to be consumed in the morning, at breakfast (it is much better than at three, as a dessert, after the main meal), and then we talk about a slice with a glass of milk or a small yogurt.
Alcohol & # 8211 There is no problem without alcohol, but alcohol also contains calories that add up to the rest we already have from the food eaten at the table. As a result, pay close attention to the amount of alcohol!
After all, holiday food is not as serious a problem as we consider it… if we take into account the recommendations.
Let's not forget the activity carried out during the day. If we are with our loved ones, this does not mean that we will not be able to move daily on the contrary - a walk with them is always an occasion for joy. Let's take advantage of the weather, the snow, the cold that freezes our cheeks, the lights… and let's enjoy together! That's what the holidays are about!
And it would be advisable not to forget the water either! Hydrate as much as possible! Your body will be happy!
What do you take with you on the grill. List utensils and other needs
On sunny days, how can you not already find yourself in an appetizing and natural grit, with the smell of leaves and a light breeze? You already know that it will be the first weekend that you can run to your favorite barbecue place, don't you? & Icircnainte s & # 259 pleci, te re & # 539inem pu & # 539in.
Because it's one of the first barbecues this year, and for just getting there, we've put together a list of equipment, utensils, and tools. 537i objects you need at the gr & # 259tar. We don't want you to get out of the way and lose your time relaxing, so the lists below will help you check to see if you have everything you need. .
Secrets for a fluffy homemade bread
Use mayonnaise in combination with yeast, but not as the main ingredient. In many bakeries in Europe, almost all breads are made with mayonnaise. This ingredient will help the dough to rise, and the bread will be kept fresh. In addition, mayonnaise is also beneficial for digestion.
To keep the dough sticky and to get a fluffy bread crumb, you can use a mixer. In this case, you can use less flour than when kneading with your hands. You will put less effort, save time and have better results. The wet and sticky dough gives the bread a chance to grow better.
Do not omit salt
Salt has many chemical interactions with flour and yeast. European breads tend to have quite a lot of salt, often between two and three percent. This adds flavor to the bread, but is a cause for concern for the EU. For health reasons, they would like to limit the amount of salt to less than two percent. The guilds of bakers in Europe are fighting against the change of traditional recipes and support the preservation of the same salt content.
You can try to lower the percentage of salt in any recipe, but make sure you have this in your notebook so you can compare the results in terms of taste and texture.
Create your own bread specialty
Prepare, several times, a recipe that you like. By practicing, you will improve. This way, you will get better and better results, and your family and friends will appreciate your skill.
4. Useful ideas for baking bread
For a beautiful crust, use a baking stone. These are
Try this cucumber diet, lose up to 7 pounds in just 14 days
Try this diet for 14 days and you will see the results - The main ingredient in this diet is cucumber and… rightly so, because it makes you feel full, so you will no longer eat unhealthy foods between meals.
300 grams of fresh fruit
3 pieces of whole wheat bread or 2 boiled potatoes
2 boiled potatoes (potatoes can be boiled or baked, but not fried) or 3 pieces of whole wheat bread
150 g of tuna (without oil, 2 boiled eggs or 15 g of grilled white meat)
liquids: tea, sugar-free coffee (no carbonated beverages or alcohol)
You can eat fresh cucumber salad or drink a cucumber shake anytime between or during a meal. Every time you feel hungry, you can consume both. The quantity is unlimited.
Menu for a day
Breakfast: cucumber salad and 2 hard boiled eggs
Between meals: 1 large apple, 1 peach (less than 200 g) or 5 plums
Lunch: whole wheat bread (toast) and cucumber salad
Between meals: cucumber shake
Dinner: fruit salad (300 grams)
Cucumber Salad Recipe
You need the following ingredients:
400 g of cucumber
200 ml of sour milk or yogurt
How is it prepared?
Peel a squash, grate it and cut it into small pieces. Add a little salt and mix well. After that, add the yogurt or milk and mix well. Finally, add fresh onions and cucumber salad is ready to eat.
Cucumber Shake Recipe
You need the following ingredients:
1 handful of spinach
20g of almonds and walnuts
How is it prepared?
Add apples, spinach and cucumbers (not peeled) in a blender and mix well. Then add some fresh ginger and mix again. Mix everything and pour into a large glass, decorate the top with almonds and crushed walnuts. It is very important to drink it immediately, not to lose its healing properties.
This natural cucumber shake is delicious and is rich in vitamins and minerals, such as: vitamin K, vitamin B, vitamin A, vitamin E, vitamin C, iron, magnesium, calcium, fiber, etc.
Note: It is very important to exercise while on this diet. You can walk, take a bike ride, exercise at home or you can go to the gym, it depends on you. This diet will help you feel much better and you will lose weight much faster.