Prescriptions useful to your health
Dish Spas Useful
Meatloaf, lentil is a second very nutritious and rich in protein and fiber, really tasty is suitable for everyone, even the little ones that often make it difficult to eat legumes, guide it to the vegetables, either fresh as salads and cooked vegetables, perfect example leafy vegetables sauteed or baked potatoes.
This lentil loaf is also handy to be frozen once cooked, so as to have a healthy and nutritious dinner always at hand.
1- First sift lentils to remove any pebbles and straws, then rinse under running water, and pour into a saucepan adding a stalk of celery, carrot and onion, also together 1 teaspoon granulated nut and put on the fire .
2- Once cooked, drain and pour into a large bowl, then with the aid of an immersion blender frullatene about half, add the eggs and stir.
Cut the bread into cubes and add to the lentils, wait a few minutes to give way to absorb the liquid and added finally the flour. Mix well until the mixture is thick and compact enough.
3- Then pour it on a baking sheet lined with parchment paper and give it a regular shape, brush the surface with a little 'oil and bake at 185 degrees for about 30 minutes.
Lentil meatballs and ricotta | Vegetarian recipe
As you know by now almost everyone, we love the meatballs! And very often we do with the ingredients that usually have at home, so we love them because they are a great way to consume what we advances in the fridge and avoid throwing it, are also perfect to be take with yourself if such eating out, they can be easily frozen and almost all children love them!
For these meatballs lentils and ricotta they need a few ingredients and a few easy steps you will get the burger or meatball really tasty and delicious, perfect to be accompanied by fresh vegetables as a salad or as a filling for a good sandwich!
1- Clean and cut the mushrooms into small pieces, then put them in a frying pan and add a pinch of salt, put on low heat, cover with a lid, after a few minutes the mushrooms have started to throw off their cooking water, to Then remove the lid and let it dry.
2- In a bowl mix the ricotta with the eggs, while open pre-cooked lentils, drain and wash them under running water, then add them to the ricotta and mix well. Add the mushrooms, chopped spinach, herbs, salt and sprinkle with olive oil.
3- Puree half the mixture and add the breadcrumbs. With a scoop arrange the meatballs on a baking sheet covered with parchment paper, and bake gently flatten to 190 degrees for about 20-30 minutes, turning halfway through cooking.
»1/2 pomegranate big" carrot 1/2 "1/2 apple» 1/2 cabbage leaf red hood
Today's recipe is a really great juice! An extract to be exact, made purely winter fruits and vegetables. I must say that I like to mix the vegetables together, the flavors of the juices that come out are delicate and tasty, as in this case we added a bit 'purple cabbage, but also love the juice with fennel, spinach etc.
Returning to the recipe today, this juice is a real concentration of vitamins and valuable antioxidants contained in high amounts in both the cabbage in the pomegranate, the taste is sweet, with a slightly asprina and color is nothing short of wonderful!
To achieve it we just used the extractor which we have spoken many times in many videos, in particular we used the Omega Eujuicers and remind you that if you are interested in purchasing this fantastic appliance can receive a coupon by entering the code "GREEDY"
Procedure (serves 1 large glass):
Wash all fruits and vegetables and shelled the pomegranate. Then chopped apple and started to insert it into the extractor, continue with pomegranate seeds and a piece of cabbage.
Pasta with broccoli | Recipe for a SIMPLE and FAST FIRST COURSE | Broccoli soup | Sicilian
Today's recipe is a simple dish such as a healthy delicious, it is a delicious pasta with broccoli, soupy and very flavorful, perfect for autumn and winter. Version has a similar movement to that of Sicily, in the area where the broccoli and uses very appreciated! Healthy food and useful
This vegetable is really incredible, rich in vitamins and minerals, like all brassicas in also has anti-cancer properties are not indifferent, to the extent that, according to the most recent searches consume one serving of broccoli per day would reduce the risk of cancer. I personally love the taste, much more than other cabbage and I find them incredibly versatile, suitable for a good creamy pasta, steamed, on pizza or fill in his pants and pancakes!
But we come to the recipe today, as I said, very easy, you will need a very small number of components, cheap, nutritious and a perfect dish for lunch and dinner, even when you have a lot of time!
1. We wash the broccoli and tagliamolo into small pieces, then tritiamo even half the onion finely and pour everything into the pot with water. We also add salt (or if you prefer to die), and oil, and we can put on the fire by covering with a lid.
2. After about 10 minutes I would have begun to soften the broccoli, then we can add the paste directly to the broccoli, if you are using Blanche egg pasta can before in a separate saucepan.
3. When the pasta is ready, we can serve and served with a drizzle of olive oil, red pepper (if you like) and grated cheese.
One pot pasta ai broccoli | Ricetta velocissima
Fantastic recipe that I like a mess ... actually said in blunt way! And 'fast paste and easy to prepare, for those times that you do not have a great desire to cook or just in a hurry!
The slightly Italianate version of one pot pasta with broccoli in this case. The "one-pot pasta" is a cooking method that is depopulating in the US and that we realized to be one of the tricks of our mother who was unaware of all this norotietà.
This involves putting pasta and ingredients directly together in a beautiful large pan and cover with a little 'of water.
We chose the broccoli because they lend themselves very well, but try it with seasonal vegetables you prefer, the important thing is that the cooking time is not too long such as in the case of potatoes and carrots.
1) Clean up the broccoli and cut into small pieces, pour everything in a pan with a little olive oil and salt and put on medium heat.
2) Meanwhile, cook the broccoli you heat the water with the kettle and when it is hot, add the pasta to the pan and below the water.
Then the broccoli bake yourself a very few minutes.
3) Once the water has dried pasta will be ready comletata with a little 'rice mozzarella and season with salt.
Velvety broccoli | recipe
The velvety that we show today is a simple recipe, healthy and tasty, is not only pleasant to eat it warm and delicate, but there is also good and is easy to do!
Vegan, very few calories and gluten free!
Our grandmother used to call "mint rimina" and made with only the cooking water of broccoli and a little 'flour, we have it reinterpreted using whole broccoli and adding spices, herbs and croutons with poppy seeds Melandri, who we cut out in the shape of a bat on Halloween.
The croutons are made with our brisè pasta, which is prepared in an instant and is very versatile! So even get jiggy with other molds!
Indeed, given the period, this soup is perfect if you want to organize a dinner with your friends theme, green and black croutons go wonderfully well together!
You should know that we love the broccoli, both for their taste for the marvelous nutritional properties, are low in calories, rich in vitamins, minerals and like all brassicas also anticancer properties.
1) First, clean the broccoli depriving them of the toughest stem, wash and cook over low heat in a covered pan of water with a little 'salt and onion.
2) Meanwhile, cook the broccoli, mix the pasta brisa, let it rest a few minutes and roll it thin, so with a pastry cutter cut out the shape you prefer your molds, we have chosen the bat!
Brush the surface with a little water and sprinkle with poppy seeds. Then place the bats on a baking sheet and bake at 180 degrees for about 15 minutes.
3) When the broccoli will be ready (after about 30 minutes) frullateli along with water, dissolve the starch in a little velvet and add it with the olive oil, salt and spices the rest.
4) Do sobbolire few minutes then serve with a dribble of olive oil and the bats crispy!
Make the dough pretty tasty brisè, so match it perfectly to this soup which remains very delicate!
Chickpea and chestnut soup
Good day, today warm us a bit 'with this fortifying soup, poor but very tasty ...
The soup in question is really good, made with chickpeas and chestnuts boiled to which I added the red potato cubes to make it even more delicious
For ingredients I do not put the doses, because the soup is one of those dishes you MUST go to the nose!
Let the beans soak for at least one night, then harden them in a pressure cooker for about 20-30 minutes, when the chickpeas are cooked, chopped carrot and add to the cooking water, also add the onion, salt and other spices and simmer 15-30 minutes.
Meanwhile, put to boil the chestnuts and prepare the potatoes, cleaned and cut into cubes, fry in a pan and season with salt and herbs.
When chestnuts and potatoes are ready add them to the soup treat yourself!
Crispy chickpeas with herbs
Recipe quick and super delicious! This recipe Health rich benefits numerous crispy chickpeas are a delight, and one leads to another !!
I've seen this snack in several locations of the United States, as well as make them savory as issuing the oldest of the day, and glazed with caramel and chocolate.
I am well experienced in my mixture of herbs (oregano and mustard, fennel seed, marjoram, thyme, rosemary and bay leaves) ... well, really delicious !!!
A very quick process, and you can also use canned chickpeas !! Drain well chickpeas and drain excess water, add 3 tablespoons of extra virgin olive oil, spices (based on the quantities on your personal taste), salt, and arrange on a baking sheet lined with parchment paper and bake 180 degrees - 200 degrees for 20 minutes, turning in some often.
Warm eat them!
Note: Be careful, if the oven temperature is too high chickpeas had burst effect popcorn! In this case, we advise you to immediately reduce the temperature, and have the same texture crunchy just cook them for longer!
If you have a ventilation function to use, because it will dry out before ...
It is also good eaten "cold" but warm is amazing ... it is very difficult, but if you already are advised to heat them is also going well in the pan!
They are perfect for appetizers, stores, SNAK office etc ... and can be "ad hoc" because you can all the smells that you love more than me in that situation your choice!
last but not least !!! I also like this dish is very useful for childre