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

Saturday, 31 January 2015

Quick Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Quick Vegetable Recipes

Source(Google.com.pk)

It's very simple; it won't take you more than a few minutes. No grill? No problem. Roast the cabbage instead, and pour this tangy, spicy, Thai-inspired dressing all over, its garlicky juices soaking into the roasted warmth of the cabbage, smoky marshmallow-burnt edges adding a little crunch. This is how you eat cabbage, and just cabbage, for dinner, and consider yourself pleased to do so. That's how I feel about it, anyway.

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Yes, roasted cabbage is really sublime; it mellows out the funky cabbage smell and taste and turns this somewhat aggressive vegetable into something mellow and sweet.

But grilling is even better! It adds even more smokiness and char. Like I said, though, if you don't have a grill just pan grill the cabbage, or broil it. Any way you do it, just make sure the edges get a little blackened, and the cabbage is warmed through.

The dressing comes together in just a minute or two; it's a balanced Thai-inspired sauce of lime, garlic, and salt.

This has been my favorite lunch lately; I grill the cabbage in the evening and eat it in big wedges, warmed up in the microwave. If serving as a side dish your guests may blink as you shovel an entire wedge of cabbage onto their plates, but it goes a lot faster than you might think. I served this along with a hearty lamb dish a couple weeks ago at a dinner party, and my guests ate up every scrap.

2011_10_04-Cabbage05.jpg

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Grilled Cabbage Wedges with Spicy Lime Dressing

serves 8 as a side dish

Juice of 3 limes (about 1/4 cup)

1/4 cup extra virgin olive oil

1 teaspoon fish sauce (optional - leave out for a vegetarian or vegan dish)

2 garlic cloves, roughly chopped

1/4 cup cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cayenne

1/4 teaspoon sugar

Lime wedges, to serve

1 head green cabbage

Grapeseed or canola oil

Heat a gas or charcoal grill. Whiz the limes, olive oil, fish sauce, garlic, cilantro, salt, cayenne and sugar in a small chopper or blender until the sauce is pale orange and the garlic is pulverized. Set aside.

Remove the loosest, toughest outer leaves from the cabbage, and cut into 8 evenly-sized wedges. Do not remove the stalk or inner core. Lightly brush the wedges with grapeseed or canola oil.

Place the wedges on the grill and cover. Cook for 5 to 7 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 5 to 7 minutes on the other side. Remove the cabbage when it is beginning to wilt, but is still firm in the middle. (This will also be somewhat a matter of taste; I like it fairly crispy still, but you may prefer it more well-done.) If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. But don't be afraid of those blackened edges; you want a lot of grill and char marks on the cabbage to give it smoky flavor.

Take the cabbage off the grill and arrange the wedges on a plate. Pour the dressing over top and serve immediate, with wedges of lime to garnish.

It's nearly the end of the summer, and we are scarfing down all the sweet corn we can get our hands on before it disappears. So we are sending you off to your long Labor Day weekend with a double dip of sweet corn recipes. First, Dana's caramelized corn with tomatoes and bacon, and now this quick sauté with another summer staple: zucchini.

2010_09_04-Corn02.jpg

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Sweet corn is one of those foods that only tastes good this time of year; the rest of the year it seems drier, less flavorful. This quick, warm salad is an easy, last-minute side dish for a summer meal of steak or grilled chicken. It only needs one pan, and you can cook it up in a snap. It's also a lovely combination of flavors: The crisp, slightly bitter zucchini, the garlicky chives, the warm and tender sweet corn.

Corn and Zucchini Salad with Chives

Serves 4

2 small zucchini, diced

Kosher salt and freshly ground black pepper

Olive oil

1 tablespoon unsalted butter

4 ears sweet corn, kernels shaved off

1 cup minced chives

1/2 cup chopped mint, plus sprigs to garnish

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.

Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Sauté just until the zucchini is barely tender — about 3 minutes.

Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.

Quick Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Samosa Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Vegetable Samosa Recipe

Source Google.com.pk)

The Vegetable Filling

Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.

Now for the pastry!

Pastry

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Vegetable Samosa Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Pie Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Vegetable Pie Recipe

Source Google.com.pk)

Since fresh vegetables and fruit are grossly underrepresented on restaurant menus, cooking them at home is a sure-fire way to eat enough of the good stuff. Unfortunately, in the winter months we often retreat from fresh produce, thinking it’s not as available or as tasty. Admittedly, a summer-ripe tomato is hard to beat, but done the right way, winter produce can be just as exciting.

In Carrot-Parsnip Soup with Parsnip Chips, winter root vegetables lend their complementary, slightly sweet flavors to a hearty bowl of soup. A topping of crunchy parsnip chips is an unexpected—and delicious—twist.Black kale—sometimes called cavolo nero—is dark green and becomes very tender when cooked. If black kale is unavailable, use regular kale. This makes a filling vegetarian main dish, or serve a half serving on the side of pork tenderloin or roasted chicken.Although Brussels sprouts are available year-round, their peak season is from September to February. Look for small, firm sprouts with compact, bright-green heads―the smaller the head, the sweeter the taste.

Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem ends of the sprouts since they may fall apart. Country ham imparts saltiness to the dish; if it's unavailable in your market, substitute regular ham.This meatless dish combines sweet butternut squash and nutty parsnips into one warming, spicy, and satisfying meal. It's homey enough to serve on weeknights and festive enough to serve to a crowd.

3 tablespoons balsamic vinegar $

1 tablespoon brown sugar $

2 teaspoons chopped fresh rosemary

2 pounds (2-inch-thick) slices peeled parsnip

1 large red onion, peeled and quartered $

Cooking spray

1 tablespoon olive oil $

1/2 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

Preparation

Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.

Preheat oven to 500°.

Place parsnip and onion in a shallow roasting pan coated with cooking spray. Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.

Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.

After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.

Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.

Vegetable Pie Recipe Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Vegetable Recipes For Thanksgiving Vegetable Recipes 2015 in Urdu Filipino For Kids indian Chinese Panlasang Pinoy Images Photos Pics

About Vegetable Recipes For Thanksgiving

Source:- Google.com.pk

Sometimes the simplest of dishes make an outstanding centerpiece in your dinner table. It need not be elaborate or gourmet, but simply few dishes put together and showcased in an elegant manner - just like this pot pie. Its such a no fuss dish. Easy,pretty quick and an impressive dinner for guests or for any special occasion. Its so grand that it can be your meal to this Holiday season - be it Thanksgiving dinner or Christmas get together.

Vegetable Pot Pie Recipe

The other day, I had some guests for dinner. I had had a long day and was not really upto making anything elaborate. But one cannot just serve the guests anything now, can we? My husband suggested that we can as well go out and eat. I just went into the fridge to see how well it was stocked. Umm - carrots, celery and few spring onions - not bad. Freezer section housed peas, beans and PUFF PASTRY! Oh yes! Pot Pies :) Having Puff pastry is always a boon. Its so versatile to allow almost any kind of dishes at short notice. With the menu decided - it took about 1-1/2 hours total to prepare these. Most of the time was on the skillet and oven. Not much work on prep work. Vegetable Pot Pie Recipe Just because Chicken or Turkey Pot pies are famous doesn't mean that there shouldn't be a Vegetarian one, now is there? Why deprive no-meat eaters a scrumptious treat? Any vegetables would work. Want to add Tofu? Seitan? What about Tempeh? My answer to all of them is YES! Anything goes. Try out your favorite mix of vegetables or fillings. Let your imaginations soar. I have adapted this recipe from Vegetarian Times Magazine and used ingredients and proportions suited to our needs. Vegetable Pot Pie Recipe But what are Pot pies? Usually Pot pies are flaky pastry crusts enclosing a savory filling. There are variations to the effect that the pastry crusts can be used only to cover the top and not the bottom which is what I have done for this recipe. I have added a mix of legumes namely chickpeas and kidney beans along with vegetables and egg pappardelle pasta. You can use egg noodles instead. Since its for a festive occasion, some cheese doesn't hurt. If you are still conscious about keeping it low fat, then use fat free cream cheese and low fat Cheddar. Now to the recipe Vegetable Pot Pie Recipe

Basic Information

Prep Time: 30 min to 1 hour

Cook Time: 30 min to 1 hour

Serves: 4 people

Ingredients

1 tbsp butter (or olive oil)

1/2 cup chickpeas, cooked

1/2 cup kidney beans, cooked (or use canned beans instead to save time)

1 onion,chopped

3 spring onions, whites and greens chopped

2-3 cloves of garlic, minced

2 celery sticks,chopped

1 large carrot (or 2 medium), diced

1 cup frozen corn

1 cup frozen peas

1 cup frozen beans

About 8 Oz of Egg Pappardelle pasta ( or use egg/plain noodles instead)

1/2 tbsp dried rosemary and dried marjoram ( or use 1 tbsp Italian seasoning mix - has more herbs )

1 bay leaf

Few sprigs of cilantro,chopped (optional)

4 cups of Vegetable broth or water

1 tbsp cornstarch

1 tbsp whole wheat flour

3 tbsp fat free cream cheese

1/4 cup cubed low fat cheddar cheese ( or vegetarian parmesan)

1 sheet Puff Pastry sheet, thawed at room temperature

Salt and pepper to taste

Method

1Preheat oven to 350F. Heat butter/oil in a large saucepan. Saute the onion, spring onion until browned. Add garlic.

Vegetable Pot Pie Recipe

2Add celery and carrot and saute for another 5 minutes.

Vegetable Pot Pie Recipe

3Stir in the broth along with corn, chickpeas, kidney beans, dried herbs, bay leaf along with salt and pepper.

Vegetable Pot Pie Recipe

4Let it come to a slight boil, then add the pasta. Cook until it turns soft. Remove the bay leaf.

Vegetable Pot Pie Recipe

5Whisk together the cornstarch, flour along with 1/2 cup cold water.

Vegetable Pot Pie Recipe

6Stir this into the vegetables along with cream cheese and cheddar. Add more salt/pepper if required.

Vegetable Pot Pie Recipe

7Remove from heat and add the peas and beans along with chopped cilantro. Give it a mix until well combined.

Vegetable Pot Pie Recipe

8Spread the thawed pastry on a lightly floured surface.

Vegetable Pot Pie Recipe

9Roll it using a rolling pin to cut 4 or 6 squares (as per need).

Vegetable Pot Pie Recipe

10Take small pie dish and stir in the vegetable mixture into it.

Vegetable Pot Pie Recipe

11Place the cut puff pastry square and drape it over the filling, tucking in the sides.

Vegetable Pot Pie Recipe

12Pierce the tops in several places with knife to allow steam to escape.

Vegetable Pot Pie Recipe

13Bake for 30-40 minutes or until the crust is flaky and brown.

Vegetable Pot Pie Recipe

Serve hot. Vegetable Pot Pie Recipe Very filling and simple dish yet so elegant.

This is the closest I am going to get, as far as cooking and eating meat goes. A shocked husband and a helpful (American) neighbor's advice on how to carve this "bird of mine", was enough to make this a big success for me. It took a whole 5 minute of prodding and smelling by the husband to finally convince himself that this was indeed TOFU! Tastes wise, not knowing how a Turkey originally tastes like, I would still maintain that this was flavorful and appetizing.

Vegan Tofu Turkey (tofurkey) Recipe

Vegetable Recipes For Thanksgiving Vegetable Recipes 2015 in Urdu Filipino For Kids indian Chinese Panlasang Pinoy Images Photos Pics

Tasty Vegetable Recipes Vegetable Recipes 2015 In Urdu Filipino For Kids Indian Chinese Panlasang Pinoy Images Photos Pics

About Tasty Vegetable Recipes

Source Google.com.pk)

Unfortunately, in the winter months we often retreat from fresh produce, thinking it’s not as available or as tasty. Admittedly, a summer-ripe tomato is hard to beat, but done the right way, winter produce can be just as exciting.

3 tablespoons balsamic vinegar $

1 tablespoon brown sugar $

2 teaspoons chopped fresh rosemary

2 pounds (2-inch-thick) slices peeled parsnip

1 large red onion, peeled and quartered $

Cooking spray

1 tablespoon olive oil $

1/2 teaspoon salt $

1/4 teaspoon freshly ground black pepper $

Preparation

Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice. Remove parsnip and onion from bag, discarding marinade.

Preheat oven to 500°.

Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.