Sweet and Sour Chicken Recipe

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It takes a little time to prepare all the ingredients for this chicken recipe,but once prepared,the dish is ready in about 20 min.

Ingredients for sauce:1 cup brown sugar,2 tablespoons cornstarch,,2 cup water,1 cup apple cider vinegar,1/2 cup ketchup,1 tablespoon sesame oil,1 teaspoon red pepper flakes.

whisk all sauce ingredients in a pot and bring to a simmer and allow the sauce th thicken,if it is too thin,stir 1 tablespoon cornstarch into a little water and add to the sauce.

Ingredients for  sweet and sour chicken recipe:2 chicken breasts,cut into 1 inch cubes,1 onion,cut into large dice,2 carrots,peeled and thinly sliced,2 cloves garlic,finely diced,1 tablespoon fresh ginger,finely chopped,1 red,green and yeloow pepper cut into srtrips1 can mini corn,drained and cut into 1 inch chunks,1 can water chesnuts,lightlu chopped,1 cup snow peas,cut into pieces.sweet and sour chicken recipe

Sweet and Sour Chicken Recipe

Cut up each ingredient as directed and put in separate bowls.Heat 3 tablespoons of oil in a wok or frying pan.Salt and pepper your cubes of chicken.When the oil is hot,stir fry the chicken pieces to brown on all sides.Remove form the wok and set aside.Add 2 more tablespoons of oil to the wok.When hot add the onion and carrot.Stir-fry for about 2 min for the onion to soften.Add in the garlic and ginger and stir fry for about 1 min.Add in the peppers and stir-fry again for about 2 min.

Add in the corn,water chesnuts,and snow peas.When your vegetables are heated through,add in the sauce and bring to a simmer.Adjust the seasoning.Sweet and sour chicken recipe is ready.Serve with rice,pasta or rice noodles.

Lemon Chicken Fingers

Lemon Chicken Fingers

I’m a big fun of Asian cuisine.If I go out to dinner,I usually end up in one of my favorite haunts to try the dumplings in peanut sauce.If they do the dumpling well,then most of the rest of the menu is usually very good.One of the most popular dishes is the lemon chicken fingers.The sauce is light and tangy and the combination with the chicken is very tasty.The breading on the the chicken is done with cornstarch instead of flour and gives a very crispy texture to the coating of the chicken.

For this lemon chicken fingers recipe,two chicken breasts are cut into 10 strips,marinated,coated and quick fried and then served with lemon sauce.There is a certain amount of work but the result are worth the effort.

Ingredients:2 chicken breasts,cut into 10 strips

Marinade:2 tablespoons soy sauce,2 tablespoons rice wive vinegar,pinch of salt and pepper,4 green onions,smashed with the side of the knife and finely chopped,3 slices og fresh gingerroot,smashed with the side of the knife and finely chopped,2 cloves garlic,peeled,smashed and finely chopped.

Lemon Chicken Fingers

Coating:2 eggs,1 cup of cornstarch.

Lemon Sauce for Lemon Chicken Fingers

1/2 cup chicken stock,2 tablespoons fresh lemon juice,,1 tablespoon sesame oil,1 tablespoon sugar,,2 tablespoons cornstarch

Lemon Chicken Fingers-Cooking

Mix all ingredients for the marinade together in a mixing bowl.Add in the chicken strips and toss to coat.Refrigerate until ready to cook.Break the eggs into a bowl and whisk.In another bowl,add the cornstarch.Heat 2 cups of canola oil in a wok of frying pan.lemon chicken fingers recipe

Dip the chicken strips into the egg and then coat with the cornstarch,pressing the cornstarch into the chicken strip.Place the coated strips on a cookie sheet until all are coated.When the oil is hot,add the chicken and cook for about 2 min. per side until lightly browned.remove from the oil and place on a clean cookie sheet.When all strips are browned,place the chicken in a preheated oven(325F-163C) and continue cooking for 15-20 min.

Meanwhile,place all the sauce ingredients in a pot and stir to remove any lumps from the cornstarch.Bring to a simmer,stirring constantly until thickened.Serve with the cooked chicken strips.




Roast Pork Recipes

Roast Pork with Vegetable Stuffing

Good either hot or cold,this dish can be made a day or two ahead.Use any leftovers for this roast pork recipe.

Ingredients:2 tablespoons finely chopped yellow onion,2 tablespoons finely chopped carrot,1/2 medium-size sweet red pepper,cored,seeded, and and chopped fine,1 slice whole wheat bread,crumbled,1/4 cup water,1/4 teaspoon salt,1/4 teaspoon ground ginger,1/8 teaspoon each black pepper and ground cloves,1 boneless loin of pork,trimmed of fat,2 tablespoons lemon juice.roast pork recipe

Preheat oven to 400 F(204C).Put the onion,carrot,and red pepper in a small saucepan with just enough boiling water to cover;simmer over moderate heat until tender but still crisp-about 4 min.Drain,rinse under cold water,then drain well again;set aside.In medium-size bowl,soften the bread by pouring the hot water over it and letting it stand for 1 min.Squeeze out all the liquid.Add the cooked vegetables to the bread along with the salt,ginger,pepper,and cloves and mix well.

With a sharp knife,cut a large pocket in the middle of the loin of pork,taking care not to cut through the opposite end.Fill with the vegetable stuffing.Sprinkle the lemon juice over pork and rub it in.Place the pork in an ungreased baking pan and roast,uncovered,for 20-25 min;lower the heat to 350F(177C) and roast for 20 min. longer.let the roast pork stand at room temperature for 20 min. before serving.Cut into 3/8-inch-thick slices and serve.

Roast Pork with Black Beans and Fruit

Here is delightful,simply made salad that is hearty enough to serve as a main dish.For this roast pork recipe you need the following ingredients:1 small head leaf lettuce,1 cup watercress sprigs,1/2 pound cooked roast pork,trimmed of fat and sliced thin,2 medium-size grapefruits,peeled,sectioned,and seeded,2 navel oranges,peeled and sectioned,1 cup cooked and drained black beans,2 cloves garlic,1 tablespoon red wine vinegar,2 teaspoons olive oil,1/8 teaspoon each cayenne pepper and ground ginger,1/4 cup orange juice,1 green onion,including top,sliced thin.

Trim the lettuce and separate the leaves.Wash the lettuce and the watercress,pat dry,and place on a serving platter.Arrange the pork slices and grapefruit and orange sections attractively on top of the greens and spoon the black beans onto the center of the salad.

In a blender or food processor,combine the garlic,vinegar,olive oil,and cayenne pepper;blend for 10-15 sec.Add the ginger and orange juice and blend for 304 sec more.Pour the dressing over the salad and top with the green onion.

Roast Turkey Recipe

Roasted turkey recipe is a very delicious dish.Many people ask -”How to roast a turkey?How long to roast a turkey?”We’ll try to give you the best answer.

Allow 20 min. per lb(0.45 kg)for cooking and 20 min extra.Cooking time for turkey 10-15lb is 4-5 hours.

roast turkey recipe

To prepare roast turkey we’ll need the following ingredients:

1.One turkey,10-15 lb


2.Quarter cup all-purpose flour

3.Salt and ground black pepper to taste

4.Prepared stuffing

For stock:

1.Neck,gizzard,liver and heart of turkey

2.One onion

3.One bay leaf

4.Half teaspoon salt

5.Six peppercorns

6.  Four cups water

7.One clove garlic(optional)

8.Two stalks celery(optional)

Wash and dry the turkey and rub the inside well with a salt.Fill the body and neck cavity loosely with prepared stuffing.Please see below how to make a stuff for roast turkey.Fold the skin over the neck opening.truss to secure the legs and wings close to body.Place the turkey,breast side up,on a rack in a large roasting pan and spread thickly with softened butter.

Cover loosely with aluminum foil and roast in 400F oven for 30 min.Reduce the temperature to 350F and continue to roast turkey until tender.Insert a fork in the meatiest part of the leg-if cooked the juice should not be pink.Transfer the turkey to a heated serving plate and keep warm.

Drain off all but 1/4 cup fat from the roasting pan.Stir in the flour and cook the  roux(a mixture of equal amounts of fat and flour, heated, blended, and used as a basis for sauces)over low heat for 1 min.Gradually add 3 to 4 cups stock,stir in the sediment,and bring to a boil,stirring constantly.Simmer for 2-3 min.Add the mashed cooked turkey liver(if available)and salt and pepper to taste.Serve with the turkey.

To make a stock:Place all ingredients in a saucepan with cold water,bring to a boil,and simmer,covered,for 1 hour,or until the liquid is reduced by half.Skim and strain and use as required for the stuffing and gravy.

Carving Roast Turkey

This can be done in the traditional way.Place a fork an inch or two below the breastbone and,slipping the knife under the far wing,make an upward cut as far as you can:then a downward cut through the joint that holds the turkey wing to the body of the turkey;then a straight cut near neck.The wing should then drop off.

In cutting the leg,make a straight cut through the joint that holds it to the turkey,first cutting away all the strings.Cut an inch or two above the parson’s nose,going as far as possible.Now slip the knife behind the joint again.The leg of roast turkey should now fall.Carve the breast meat obliquely.

Stuff for Roast Turkey

To make a stuff for this roast turkey you need the following ingredients:4 oz.veal,finely ground,4 oz.pork,finely ground,4 oz.turkey or chicken liver,finely chopped,1 cup all-purpose flour,4 eggs,1/4 cup brandy or dry cherry,salt and pepper to taste,mixed herbs to taste,thyme,marjoram,sage,bay leaf.

Mix all ingredients together thoroughly with the desired herbs.Add more flour or bread crumbs if the stuffing is too moist.Stuff for roast turkey is ready.

Potato Salad Recipes

Potato Salad with Green Pickle

To cook this potato salad you need the following ingredients:6 cups coked,peeled and thinly sliced potatoes,1 small raw carrot,shredded,1 cup chopped celery,1 small onions,minced,2 tablespoons minced fresh parsley,1 small green or new pickle,minced,2 hard-cooked eggs,thinly sliced,Paprika(optional)

Dressing:4 tablespoon pickle juice,2/3 cup mayonnaise(regular or low-fat),2/3 cup plain low-fat yogurt,pinch of prepared horseradish or dash of Tabasco,pinch of dry mustard or 1/2 teaspoon prepared,salt or celery salt and pepper to taste,1 tablespoon dill seeds(or more to taste)potato salad recipe

Combine vegetables,parsley,and minced pickle in a bowl.Blend pickle juice,mayonnaise,yogurt,horseradish and mustard together;add to vegetables.Toss lightly to mix.Add salt,pepper and dill seeds to taste.Chill.Garnish with egg slices and paprika,if desired.



Potato Salad with Eggs

For this potato salad use the following ingredients:6 medium potatoes,cooked,peeled and cubed,3 tablespoons lemon juice,5 tablespoons mayonnaise(regular or low-fat),1 green bell pepper,seeded and diced,1 onion,peeled and chopped,salt or seasoned salt and pepper,6 hard-cooked eggs,peeled and quartered.potato salad recipe

Combine potatoes,lemon juice and mayonnaise.Cover and chill.At serving time,toss with bell pepper and onion.Season to taste.Garnish potato salad with egg quartered.




Potato Salad with Pimiento and Celery

Ingredients for this potato salad:4 cups cooked,diced potatoes,1 cup sliced celery,4 tablespoons chopped pimiento.

Dressing:3/4 cup low-fat cottage cheese,1 tablespoon wine vinegar,3 tablespoons French dressing(regular or low-fat),salt and pepper,paprika.potato salad recipe

Combine the potatoes,celery and pimiento.In  blender or food processor combine the dressing ingredients with seasonings to taste.Process until smooth.Toss with the vegetable mixture.Chill.

Vegetable Soup Recipes

Vegetable Soup with Mushrooms and Chestnuts

To cook this delicious vegetable soup you need the following ingredients:4 cups chicken broth,1 cup roast pork or cooked chicken) cut into thin strips,1/2 package frozen snowpeas,5 water chestnuts,sliced thin,1 teaspoon soy sauce,5 mushrooms,sliced thin,1/4 pound fresh spinach,finely chopped,1/2 small head iceberg lettuce,shredded.vegetable soup recipe

Bring the chicken broth to a boil in a kettle,and add the roast pork or chicken,snowpeas,water chestnuts,soy sauce,mushrooms,and spinach.Bring to a boil again and add lettuce.Simmer for 2 min.and serve with dried noodles on the side.

Vegetable Soup with Broccoli and Yogurt

Cooking time for this vegetable soup is 30 min.

Ingredients:1 tablespoon unsalted margarine,4 small onions,peeled,3 tablespoons flour,2 1/2 cups low-sodium chicken broth,1 medium size carrot,peeled and sliced diagonally 1/2 inch thick,1 1/2 teaspoons dried tarragon,crumbled,1 teaspoon lemon juice,1/4 teaspoon black pepper,1/2 cup broccoli florets,1/2 cup quartered small mushrooms,1 small yellow squash(about 1/4 pound)1/2 cup plain low-fat yogurt.

In a large saucepan,melt the margarine over moderate heat.Add the whole onions and cook,turning often,for 8-10 min or until browned on all sides;transfer to a plate lined with paper towels and set aside.Blend the flour into the saucepan drippings and cook over moderate heat,stirring for 2-3 min.Gradually whisk in the chicken broth and cook,stirring constantly,until slightly thickened-about 3 min.vegetable soup recipes

Add the reserved onions and the carrot,tarragon,lemon juice,and pepper.Bring to a boil,adjust the heat so that mixture bubbles gently,cover and cook for 8-10 min.Add the broccoli,mushrooms,and squash,cover,and cook about 5 min longer or until the vegetables are tender.

Gradually whisk in the yogurt and heat for 1-2 min.Do not boil or the mixture will curdle.

Vegetable Soup with Potato,Carrot and Onion

Ingredients:1 Tablespoon unsalted margarine,1 large carrot,peeled and sliced thin,1 medium-size yellow onion,sliced thin,1 large potato,peeled and sliced thin,3 cloves garlic,crushed,1 bay leaf,1/4 teaspoon dried thyme,crumbled,2 1/2 cups low-sodium chicken broth,2 cups low-fat milk,1/8 teaspoon salt,1/8 teaspoon black pepper.

In a medium-size heavy saucepan over low heat,melt the margarine.Add the carrot,onion,potato,garlic,bay leaf,and thyme,tossing to coat the vegetables with margarine.Stir in 1/2 cup of the chicken broth,cover,and cook for 15 min or until almost all the liquid has evaporated.vegetable soup recipes

Raise the heat to moderate,stir in the remaining 2 cups chicken broth and the milk,and cook,uncovered,stirring occasionally,until the vegetables are very tender and the flavors well blended-about 30 min.Cool the mixture slightly and strain it,reserving both the vegetables and the liquid.Discard the bay leaf.Place the strained vegetables and 1 cup of the broth in a food processor or blender and puree by whirling for 1 min.Return the puree and reserved liquid to the saucepan.Add the salt and pepper and bring to serving temperature over moderate heat-about 3 min.Vegetable soup with potato,carrot and onion ready to eat.Enjoy it!

Chicken Breasts Recipes

This dish has become very popular with our catering customers.All of the work can be done ahead;but is presentation is quite different from most other made-ahead dishes.The chicken breasts are served whole.and are elegant enough for even the most formal dinner party.They have the added advantage that if you have to put dinner on hold for a while because one of your guests is held up,they ill stay delicious and tender much longer than almost anything else.

Chicken Breasts with  Pesto Sauce

To cook this chicken breasts you’ll need the following ingredients:3/4 cup pine nuts,1 lb spinach,2 tablespoons fine chopped shallots,2 tablespoons butter,1/2 cup ricotta cheese,2 tablespoons pesto sauce(see below)1 egg yolk,1/4 teaspoon black pepper,6 chicken breasts,3 slices proscuitto.

Ingredients for the pesto sauce:3 tablespoons butter,1/2 lb mushrooms,sliced,3/4 dry white wine,1/4 whipping cream,3 tablespoons butter,3 tablespoons lemon juice,2 tablespoons fresh basil,chopped.

Preheat the oven to 350 F.Spread the pine nuts on a baking sheet;bake in the preheated oven for 5 min,or until lightly browned.Wash the spinach and remove the large stems.;place it in a large saucepan with the water that clings to the leaves;cover and cook over medium heat until it is wilted.Drain in a colander and allow to cool. Then squeeze out as much water as you can.hop the spinach,and put it in a medium bowl.

Saute the shallots in 2 tablespoons butter until soft;add to the spinach.Add the pine nuts,ricotta,pesto,egg folk,and pepper to the spinach;mix everything well together.Bone the chicken breasts and remove the skins;trim off y fat.Put the breasts,one at a time,between two sheets of parchment or waxed paper;with a blunt instrument flatten them to nearly twice their original area.

Lay the chicken breasts out skin side down.Place half a piece of proscuitto in the middle of each breast;divide the filling between the breasts,placing it on top of the proscuitto.Fold the edges of the chicken breasts up over the filling;reshape it as best you can into thing that looks like a chicken breast.Set aside on a buttered baking sheet.chicken breasts with pesto sauce

Make the sauce;melt 3 tablespoons of butter in a frying pan over medium heat.Saute the mushrooms for 3 min.Remove and set aside.Pour the chicken stock into the pan,turn the heat up to high,and cook until reduced to 1/4 cup.add the white wine and bring it to a boil.Reduce the sauce to about 1/2 cup.Now add the cream,bring to a boil,and reduce until lightly thickened;add the mushrooms.Set aside if not serving immediately.

Preheat the oven to 375F.Melt 3 tablespoons butter with the lemon juice.Pour it over the breasts.Bake in the preheated oven for 25 min,basting once or twice.Reheat the sauce while the chicken is baking.Remove the cooked chicken to a warm serving platter or warm plates.Pour the juices from the baking dish into the sauce,and boil it up.add the chopped basil,adjust the seasoning if necessary,and spoon it over and around the chicken.

Easy Chicken Recipes for Dinner

Here are some tips how to prepare easy chicken recipes for dinner:

Then you cooking chicken,use as gentle a heat as possible.Intense heat hardens the proteins in the meat,making it tough.This rule applies to all methods of cooking chicken;even on a grill or barbecue,use a lower heat with chicken than you would with meat or fish.

The other thing to hear in mind when cooking chicken is not to overcook it.One of the problems,of course,is that the legs need more cooking than the breast.Most people are surprised when I tell them how long to cook a breast:a boneless breast needs only 10 min in gently simmering liquid,or 18-20 min in 350F(177C) oven.A leg will take almost twice as long-about 20 min poaching or 35 min in the oven.If the chicken is to be  reheated later,it should be slightly undercooked at the first stage(just a little pink in the middle).Do not be concerned after it has reheated all trace of pinkness will gone.

So,here is first of

  Easy Chicken Recipes for Dinner :Thai Barbecue Chicken

To cook this recipe you need the following ingredients:6 fresh coriander roots,washed,1 teaspoon black pepper,3 tablespoons Thai fish sauce,1 tablespoon oyster sauce,2 cloves garlic,crushed chicken breasts,boneless but skin on (boneless thighs may be used),1/2 lb capellini noodles( Capellini or Capellini D’Angelo/Angel Hair – Very, fine, solid, cylindrical pasta.) or Japanese somen,1 head leaf or Boston lettuce,1 cucumber,sliced,coriander leaves,mint sprigs,Springroll sauce.

Remove the leaves from the coriander roots and reserve them  for laThai barbecue chicken recipeter.Chop the roots coarseley;transfer to the work bowl of food processor or blender.Add the pepper,fish sauce,oyster sauce and garlic.Process to a fine paste.

Put the chicken pieces in the bowl,pour the coriander paste over them and stir to coat well.Cover with plastic wrap and refrigerate overnight.Bring a large pot of water to a boil;salt it and add the noodles.Cook until just tender,drain,refresh under cold water,and allow to cool.

Preheat the broiler or barbecue.Broil the chicken skin side down(or barbecue skin side up)for 5 min;then turn and cook until the skin is crispy-don’t over cook it!Wash and dry the lettuce leaves;leave them whole.Arrange the lettuce leaves,cucumber slices,coriander,and mint sprigs on a large platter.

Cut the chicken into 1/2-inch strips,mound it in the middle of the platter.How to eat it:Take a lettuce leaf;on it place a piece of chicken,a slice of cucumber,some coriander and mint leaves,and some noodles.Roll it up and tuck the ends.Dip in the sprigroll sauce,and eat-it’s different and very good.

Easy Chicken Recipes for dinner:Variation on Thai Barbecue Chicken

Use the Thai marinade to prepare chicken quarters for the barbecue or broiler.

Ingredients for these easy chicken recipes for dinner:marinade ingredients as above,chicken in quarters

Prepare the marinade:pour it over the chicken pieces,toss well to coat thoroughly,and refrigerate overnight.Preheat the broiler,or barbecue,or oven to 375F.Cook the chicken as above:cooking time will be about 25 min for broiler or barbecue;35 min in preheated oven.




Chicken Soup Recipes

Chicken Soup Consomme

Cooking time for this delicious chicken soup is 35-40 min.To cook it we need to take the following ingredients:6 cups low-sodium chicken broth,3 large egg whites,lightly beaten,3 egg shells,crushed,3 green onions,sliced thin,1 medium-size ripe tomato,cored and chopped,1 small carrot,peeled and sliced,half cup chopped parsley,half teaspoon each dried thyme or basil,crumbled,6 black peppercorns,1 bay leaf.

In a large heavy saucepan arrange all ingredients and bring to a boil over moderately high heat,whisking constantly-about 5-7 min.Adjust the heat so that the mixture simmers and cook uncovered for 30 min.Strain the consomme into a large heatproof bowl.Skim any fat from the surface and ladle into bowls.

Variations for chicken soup:Vegetable Consomme;Prepare  as directed,but transfer the strained consomme into a clean large heavy saucepan and add the following finely chopped,peeled vegetables:1 small white turnip,1 small carrot, 1 small yellow onion ,and 1 small celery stalk.Simmer all ingredients uncovered,over low-heat until vegetables just tender-about 5 min.chicken soup with vegetables

Vegetable Consomme#2:Prepare as directed,but use 3 tomatoes instead of 1.Also peel,seed,and chop 2 additional medium size ripe tomatoes.Ladlethe conssome into soup bowls and top with chopped tomatoes,dividing the total amount evenly.

Jellied Consomme:Prepare as directed,then transfer 1 cup of the broth to a small bowl,and sprinkle 1 envelope unflavored gelatin over it;let soften for a few min.Bring the remaining consomme to a simmer in a clean large heavy saucepan over moderate heat.Stir in the gelatin mixture along with 2 tablespoons dry Madeira or cherry,and cook,stirring often,just until the gelatin dissolves-about 2-3 min.Transfer the consomme to a large heatproof bowl,cool to room temperature,cover,and regrigerate for 2 hours or until lightly set.Beat the consomme briskly with fork and serve in chilled bowl.


Chicken Soup with Escarole

Cooking time-about 30 min.For an even heartier soup,add a cup of cooked noodles or rice to this main course meal.

Ingredients:2 cups low-sodium chicken broth,2 cups water,1 skinned and boned chicken breast,2 medium-size carrots,peeled and chopped,2 medium-size stalks celery,chopped,1 yellow onion,chopped,1/4 cup minced parsley,1/8 teaspoon black pepper,1/2 pound escarole,spinach,trimmed,1 large tomato,peeled,cored,seeded and choppedchicken escarole soup

In a large saucepan over moderate heat,bring the chicken broth and water to a simmer.Add the chicken,carrots,celery,onion,parsley and pepper,cover with a lid,and cook until chicken is tender-about 20 min.remove the chicken and set aside.Stir the escarole and tomato into saucepan and simmer,uncovered for 5-10 min.When the chicken is cool enough to handle,cut it into 1/2-inch cubes,return it to the saucepan,and bring the soup to serving temperature-about 1 min.





Chicken Soup with Mint

Cooking time-15-16min.With a mixed salad and a slice of crusty bread,this chicken soup is complete meal.

Ingredients:1 tablespoon unsalted margarine,2 tablespoons flour,5 cups low-sodium chicken broth,1 teaspoon grated lemon rind,2 tablespoons lemon juice,1 cup cubed cooked light chicken meat,2 tablespoons minced fresh mint.chicken soup(minted)

In a large saucepan,melt the margarine over the moderate heat;then blend in the flour and cook,stirring often,for 4 min.Slowly whisk in the chicken broth,add the lemon juice,and heat,stirring constantly,just the boiling point-about 5 min.

Adjust the heat so that the mixture simmers and cook,stirring occasionally,for 5 min.Add the chicken and cook 1 min more over low heat.Stir in the mint.See below video how to cook delicious chicken soup





Healthy Vegetable Recipes

Healthy Vegetable Rolls with Garlic and Walnuts

To cook this healthy vegetable recipe you need:

Ingredients:1 large eggplant,8 Tablespoons vegetable oil,2 tablespoons mayonnaise,4 cloves garlic,100g walnuts, finely chopped,100 g finely chopped fresh parsley,salt to taste

vegetable with walnuts



Cut eggplant into slices with a sharp knife.



vegetable with walnuts



Sprinkle each layer with a salt and put in a colander(a pan with a perforated bottom for straining or rinsing foods)Set aside for 30 min.



vegetable with walnuts



Prepare all ingredients;grate finely chopped garlic,chop the herbs and walnuts.



healthy vegetables with walnuts



Heat the oil in a frying pan, wash eggplants, dry, fry in butter on both sides until golden brown (about 5 minutes).Add more oil (eggplant absorbs a lot of oil ), repeat the procedure with the remaining eggplant slices.

Drain the eggplant on paper towel.To make this vegetable recipe healthy, you can bake the eggplant in the oven at 475F(230 C) for about 20 minutes, turning once.


healthy vegetable recipe



Ready eggplant lay on a flat surface.Put mayonnaise, using table spoon.



healthy vegetable recipe



Then put the chopped garlic,finely chopped walnuts,and herbs. Starting from the narrow end, wrap the eggplant in a roll.Healthy vegetable recipe with walnuts and herbs is ready.



healthy vegetable recipe with walnuts and fresh herbs













Healthy Vegetable with Mushrooms and Walnuts

To cook this recipe you need the following ingredients:700g mushrooms,1 eggplant,4 tablespoons olive oil,1/2 cup coarsely chopped walnuts,1/2 cup mixed chopped herbs(fresh parsley, cilantro and dill),salt and freshly ground black pepper to taste,200g grated Mozarella cheese.

healthy vegetable recipe with mushrooms




Clean the mushrooms, wash and dry. Cut off the legs. Set aside the cap,  cut mushroom legs into cubes.



healthy vegetable recipe with mushrooms




Peel eggplant, cut into small cubes. Soak them in salted water for 15 minutes.Drain and dry as possible. In a pan heat oil, fry the eggplant for about 7 minutes until golden brown. Add chopped legs, fry for 3 minutes. Remove from heat.


healthy vegetable recipe with mushrooms



Preheat oven to 355F (180 ° C). In a bowl, mix the cooked eggplant, mushrooms, chopped fresh herbs and nuts.Add salt and pepper to taste.Stir mixture,using a spoon.Using a teaspoon, fill each mushroom cup with filling. Sprinkle with grated cheese. Arrange mushrooms on baking sheet. Bake in oven for about 20 minutes (or until the caps are tender and cheese is melted).



healthy vegetable recipe with mushrooms



This healthy vegetable recipe is ready.Enjoy it!




healthy vegetable recipe with mushrooms














Healthy Vegetable Spaghetti with Zucchini and Carrots

Ingredients:200g zucchini,200g carrots,1 large onion,3 tablespoons vegetable oil,salt to taste,seasoning for vegetables(1 teaspoon),1 tablespoon sesame seeds.




Clean carrots,chop with a knife for cleaning vegetables (along the fetus).



healthy vegetable recipes with zucchini




Shred zucchini as well as carrots,along the fetus.



healthy vegetable recipes




Peel the onion, cut into half rings



healthy vegetable recipes




Fry onions in oil until translucent.



healthy vegetable recipes




Add carrots and cook until golden brown (about 10 minutes).



healthy vegetable recipes




Add zucchini, cook until tender.



healthy vegetable recipes




Salt vegetables,add seasoning,sesame seeds,and mix well.Healthy vegetable recipe with zucchini is ready.



healthy vegetable recipes









See this funny video below