Baked autumn meat and vegetables
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I can't always cook only vegetables, because my boyfriend prefers a vegetable called pork. And the Roman vessel was a little unused.
- pork leg
- 1 eggplant
- 2 bell peppers
- 3 tomatoes
- 2-3 potatoes
- 1 carrot
- green parsley
- White wine
Preparation time: less than 90 minutes
RECIPE PREPARATION Autumn meat and vegetables in the oven:
I cleaned the meat of the skins, washed it, dried it and seasoned it with what I found in the pantry, then refrigerated it for about an hour. In the meantime, I cleaned, washed and cut the vegetables into suitable pieces. I put some of the vegetables in the Roman bowl, then I added the meat, the rest of the vegetables and some diced tomatoes. I left it in the oven for more than an hour, and at the end I added a little white wine.
Of course, after cooking with beets, there is a possibility that your kitchen will look like a crime scene, because of the intense red juice. But that doesn't mean you should give up. Although beets are not a favorite of many, it is one of my favorites, honestly. And it's a very healthy vegetable: it tastes sweet and is full of vitamin C, folic acid and potassium.
Another delicious root, gulia is in season at the end of autumn and remains sweet until winter. If you have emotions try it, you don't have to. It tastes similar to cabbage and broccoli.
Do I have to say anything else? One of my favorite parts about fall is the smell of eggplant salad that can be felt in the hallway of my block. It's so enticing, and the final product is so delicious that it's worth the kitchen work. Of course, you can also make eggplant in the oven and you can cook it in countless ways.
Maybe the symbol of autumn, the pumpkin will soon attract us to the market or the supermarket. You can make so many things with it, from cream soup to baked pumpkin and, of course, delicious pie.
It is harvested when the weather is cold and is distinguished by its mild and slightly sweet aroma. You can also cook the stems and leaves with it, so don't waste anything of this food. Especially since it is full of potassium, calcium, vitamins A and C, to name a few. You can use it in salads, but also as a garnish for pork and chicken.
80 ml of olive oil
4 suitable carrots, cut into larger pieces
150-200 grams of Brussels sprouts, cut in half
900 g of red potatoes, cut into larger pieces
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
Preheat the oven to the right heat. Divide the chopped vegetables into 2 baking trays and sprinkle with olive oil. Sprinkle the vegetables with salt, pepper and herbs and mash carefully to cover them evenly with the spices. Spread the vegetables on trays in a single uniform layer and bake for 45-50 minutes. In the middle of the interval, take out the trays and turn the vegetables on the other side, so that they cook evenly.
Vegetable cooking time: 20 minutes
Preparation / cooking time: 45 minutes
Total time: 1 hour and 5 minutes
The vegetables of this period are absolutely delicious if combined in the perfect culinary mix. With their help, you can prepare a pot of autumn vegetables, which can be cooked during fasting by mothers or you can add meat outside the fasting periods.
It is easy to make, taking about 1 hour in the kitchen to be ready.
Ingredients for autumn vegetable pots:
2-3 bell peppers of different colors
2 medium eggplants
2 medium carrots
1 handful of green beans
3 tablespoons olive oil
4 cups water
3 tablespoons broth
1 hot pepper, optional
freshly ground black pepper
1 bay leaf
1 bunch of green parsley
4 steps to prepare pots with autumn vegetables:
1. Peel the vegetables and wash them well under a stream of cold water, then drain. Meanwhile, put a cup of water and a tablespoon of oil on the fire in a large saucepan.
2. When hot, add the finely chopped onion and the grated carrot. Leave it on the fire for 2-3 minutes, until the onion becomes translucent, after which the finely chopped green bean pods are added. Add another cup of water, chop the peppers, and the diced eggplant and put in the pan, along with the other vegetables.
3. Add the remaining water and allow the composition to reach boiling point. Simmer, and when the vegetables are soft, you can add the hot pepper to which you took out the seeds and cut it into small pieces, the 2 tablespoons of oil, the spices and the broth. Mix well and leave on the heat for a while, while you wash and finely chop the green parsley.
4. Turn off the heat, add the finely chopped parsley, mix and leave the pot covered with a lid for 5-10 minutes to capture the aroma of the parsley.
Chicken stew under puff pastry lid
Time flies so fast that winter almost knocks on our door. With the cold season comes the need, but also the desire for more consistent, high-calorie foods. I generally like baked goods, because the house smells like a dream. If you don't bake something in the oven, at least a warm loaf is still good.
This chicken stew, with vegetables and puff pastry is a delight for rainy autumn or winter days, it is consistent and delicious, especially if you eat it steaming. I assure you you won't stop at a portion.
We need: 1 whole chicken breast, 1 onion, 1 Kapia pepper, 3 cloves of garlic, 1 carrot, 1 cup of peas, 300 g mushrooms, salt, pepper, green parsley, 2 tablespoons grated flour, 3 tablespoons sour cream fat, water / chicken soup, 300 g puff pastry.
First, finely chop the onion, garlic and capsicum, then cut the carrot and mushrooms into slices (thicker or half slices). We cut the chicken breast into cubes.
Put 2 tablespoons of oil in a saucepan and sauté the onion with the garlic, then add the carrot, pepper and diced chicken breast. At the end we put the mushrooms, peas, spices and finely chopped parsley. Cover with water or chicken soup and simmer until the sauce drops and the vegetables begin to soften.
Dissolve the flour in water and mix it with cream. Pour the mixture into the pan and mix with a wooden spoon. Bring to a boil, then turn off the heat.
In a large tray or two smaller ones put the composition and cover with the puff pastry sheet. Optionally grease with an egg dissolved in a little milk, to get a beautiful color. Prick in the middle with a knife so that the air circulates and bake for 25-30 minutes at 200 g Celsius, heating up / down.
Rooted in the oven & # 8211 autumn delicacies
Autumn serves us with roots full of minerals and antioxidants, which we can nibble on as such, or prepare in a tasty and healthy way. A simple way to enjoy their flavor, color and benefits is to bake them in the oven. In this sense, we present you a very simple recipe, with a special exotic look.
We can use any kind of roots we want. The palette is very wide: beets, celery, parsnips, carrots, parsley root, etc.
Baked roots - recipe
Once you taste these vegetable delicacies, you won't even feel the need for meat. Baking them in the oven amplifies their aroma and gives them a warm, warm texture, suitable for cold autumn or winter days.
Do not be afraid to add some fruits, for more flavor and texture: apples, quinces, nuts, seeds, etc.
• 5 beets
• 1 celery
• 2 carrots
• 2 potatoes
• 1 parsnip root
• 1 parsley root
• 1 onion
• 2-3 cloves of garlic
• 2 tablespoons of vinegar
• 1 tablespoon of honey
• salt and pepper to taste
• thyme, rosemary
Experienced chefs know that the tastiest vegetables are the small ones. When you go to the market, choose small beets, they are much sweeter. The same goes for carrots.
Peel the vegetables or rub them with a brush and then wash them with water, vinegar and baking soda to remove any pesticides (if the vegetables are not grown naturally). Make sure you remove all impurities and dirt from them. Remove damaged parts.
You can cut them into the shapes you want. Beets, celery and potatoes are cut into cubes or quarters, and carrots, parsnips and parsley are cut lengthwise. You can cut the onion into scales, and the garlic into small pieces, or crushed.
Put all the vegetables in a large bowl. Sprinkle with a little oil, and then add salt and spices. Mix them with your hands.
Pour the composition into a tray that you usually use for steaks. Cover with aluminum foil and place the tray in the hot oven. Leave them for about an hour, or until the vegetables have softened. Take the foil and let them brown for a few minutes.
After removing the tray from the oven, pour a mixture of vinegar and honey over the vegetables.
You can serve these vegetables as such, on a fasting day, or as a side dish to another meal.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
1. Reinterpret vegetables
If you have relied more on salads and fresh vegetables in the summer, it's time to use the same products differently. They are full of nutrients and dietary fiber, which you need for good digestion. Use them in pasta sauces and smoothies. Or even simpler, cook them in the oven.
2. Try soups of all kinds
From cream soup to soups, your options are almost limitless. You can make a whole pot, which you and your family can eat every day. That way, you also save time.
3. Make fiber a priority
In addition to helping for good digestion, fiber also helps you feel fuller. This means that with the cold, you will not eat much more, but you will eat healthier. And that should be the goal for the fall regime. You find fiber in fruits, vegetables and pods.
4. Don't forget about protein
They help you control your appetite, but also your blood sugar. In addition to meat, you can also find protein in nuts, eggs, beans and peas, chickpeas and lentils.
5. Use ingredients that "keep you warm"
Introduce them in the fall and continue to use them until spring. It's about hot peppers, chili powder, cinnamon, horseradish, garlic and ginger. However, they strengthen your immunity and keep your body temperature at a comfortable level.
6. Use healthy fats
Healthy fats are great for you, but also filling. Use coconut milk, extra virgin olive oil, avocado, eggs and nuts.
7. Try new techniques
Don't forget the grill, but you can also sauté, bake, and even - why not? - use the slow cooker. This also means that you should leave it softer with the cake.
8. Do not avoid raw vegetables
Try a combination of cooked and raw foods. The latter contain enzymes useful for digestion. Cook some gazpacho, guacamole, fresh tomato bruschettas and, of course, salads with both raw and cooked items.
9. Use seasonal foods
What could be better than fresh fruits and vegetables to form the perfect fall diet? Go to the market and stock up!
Here are 3 recipes with autumn vegetables, easy to prepare and very tasty.
Pumpkin soup, sweet potato and coconut milk
Ingredients (8 servings)
450 g pumpkin, cut into cubes
350 g sweet potatoes, cut into cubes
300 ml coconut milk
1 l vegetable soup
1 finely chopped onion
1 leek, chopped
1 tablespoon oil
salt and pepper to taste
Method of preparation
Heat the oil and add the onion and leek. Cook until soft.
Add the pumpkin, sweet potato and vegetable soup.
Bring the soup to a boil, then cover with a lid and simmer until the vegetables are cooked through (about 15-20 minutes).
At the end, pass the vegetables and add the coconut milk. Add salt and pepper to taste.
Ingredients (2 servings)
1 hand baby spinach
1 green apple
15 g fresh ginger
juice from 1 lime
Method of preparation
Mix all the ingredients well in the blender, until you get a creamy texture. Add a little more milk if you want a more liquid smoothie.
Glazed beets and carrots
Ingredients (2 servings)
4 medium carrots, cut into cubes
4 pre-cooked beets, cut into 4
2 teaspoons honey
1 teaspoon balsamic vinegar
1 teaspoon olive oil
25 g pumpkin seeds
salt and pepper to taste
Method of preparation
Preheat the oven to 180 ° C.
Put the carrots in a bowl and sprinkle with honey, vinegar and olive oil, then spread on a baking tray. Leave in the oven for 25 minutes.
Then add the beets and mix well. Season with salt and pepper to taste, then leave for another 5 minutes in the oven.
Remove the carrots and beets from the oven and mix with the pumpkin seeds.
Two autumn sweet potato recipes
On gloomy autumn and winter days we want to eat warm, rich, flavorful dishes, and sweet potatoes are a wonderful vegetable for this season. Especially since they are much healthier than regular potatoes.
Baked sweet potato garnish
The potatoes are washed and, keeping the skin, cut into thick slices, about an inch or two. Prepare a marinade of olive oil with thyme, sage and chopped rosemary and semi-dry white wine. Add crushed coriander seeds. Place the potatoes on baking paper and pour the marinade over them. Bake at 180oC for about 45 minutes. If you like, you can sprinkle the potatoes with a little cinnamon. For a richer taste, you can also put cubes of butter on top, but I like to keep them only with olive oil, writes chefjosephadad.ro.
This baked sweet potato garnish goes very well with grilled meat or on a grill pan, whether it's beef, sheep or chicken or turkey.
Choose thinner potatoes and cut into slices. Put a little in the oven with olive oil, salt and pepper on them so that they are tender. Separately cut a tomato into rounds and place on the grill. Also, a cleaned celery root is cut into rounds, which are sprinkled with olive oil, salt and black pepper and put a little in the oven. Make a sauce from turmeric, crushed garlic, fresh basil and olive oil. The vegetable slices are placed interspersed on top of each other, to obtain a turret and after each layer it is sprinkled with the spicy sauce.
It would be best to put about two slices of each. To prevent it from tipping over, you can secure it with a toothpick. Then bake at 180oC for 20 minutes.
It can be a garnish for a beef or chicken schnitzel or even eaten as such, a vegan dish.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
Sicilian penile in the oven
A simple recipe that you can prepare both on special occasions and for a Saturday night dinner. Contains bacon, chicken, two kinds of cheese and tomato sauce, only good for bringing authentic Italian flavors into your kitchen. You can try it with feathers, farfalle (bows), or other types of pasta.
Here are the ingredients you need for this recipe:
100 ml cream for cooking
For this recipe, you must first prepare your ingredients: cut the chicken and bacon into cubes, cut the onion and garlic, grate the mozzarella and slice the mushrooms.
The pasta is boiled in a large pot in salted water, according to the instructions on the package.
In a hot pan, pour a tablespoon of oil, sauté the onion, garlic and bacon. Then add the chicken breast, and after it is cooked, add the mushrooms and tomato juice. After five minutes, add the cream and leave everything on the fire for about 3 minutes.
The pasta is combined with the resulting mixture then placed in a hyena bowl, sprinkled with grated mozzarella and parmesan and then baked until the cheese is browned.
5 autumn recipes with seasonal fruits and vegetables
Autumn is the season in which you can enjoy a wide variety of fruits and vegetables for a balanced diet. It is very true that the body has to adapt to any change, especially with the change of seasons, but it needs a little help in this regard. And boosting immunity is a first step in preparing for the cold season. Mother Nature is generous with us and provides us with rich food, antioxidants, vitamins, which the body desperately needs, such as grapes, apples, pears. , pumpkin pl & # 259cintar, quince, broccoli, carrots, beets & # 259 ro & # 537ie.
There are many recipes that can be prepared with fruits and vegetables. I'm sure you remember the time when Grandma was picking fruits and vegetables from the garden and making lots of delicious meats. Some of these measures are:
Chicken breast with apples
This recipe is easy to make and can be prepared in about 20 minutes.
- 1 chicken breast
- 5 apples
- 1 onion & # 259
- & frac12 l & # 259m & acircie
- 1 tablespoon of sugar
- 3 tablespoons soy sauce
- 50 ml oil
- 1 tablespoon butter
- 6 tablespoons sm & acircnt & acircn & # 259
- parsley, salt or pepper - to taste.
Method of preparation: The boned chest should be cut open. Put the oil and butter on the heat and add the meat. Take out the pieces of meat and add the remaining oil to the onion. Then add the diced apples and cure them. And these are cooked (about 2 minutes) and after you add the meat slices. You can season it with salt or pepper, if you want, you can add 3 tablespoons of soy sauce, one tablespoon of sugar, juice of l99. # 259m & acircie, & # 537i 150 ml de ap & # 259. Bring the mixture to a boil, stirring constantly. Then add sm & acircnt & acircna. To prepare the chicken breast recipe with apples. Easy to prepare!
Sup & # 259 pumpkin cream & # 259
- 1 pumpkin
- 1 onion & # 259
- 1 liter of water
- 500 ml of milk
- 1 bay leaf
- nuc & # 537oar & # 259
Pumpkin is the star of this season and has many health benefits, such as preventing cardiovascular disease, reducing the risk of cancer, and improving vision. Beta-cryptoxanthin, which is found in pumpkin, is beneficial to the body, so a study has been conducted * which says that this pigment helps to reduce the risk of developing rheumatoid arthritis. Which means you have a good reason to start eating pumpkin if you haven't done it yet.
How to prepare: The pumpkin must be cleaned of seeds, peeled and then shaved. Chop the chopped onion, then place the pumpkin and mix the ingredients well. Leave them on the fire until the pumpkin softens. Pour water over pumpkin, add milk, bay leaf, ginger and walnuts. Let the soup boil for about 20 minutes, after which it can be served in bowls. You can add croutons of p & acircine to give it flavor.
- 2 pears
- 2 apples
- 4 plums
- frozen red cranberry berries
- 1 peach & # 259
- 1 nectarine & # 259
- 1 tablespoon of honey
- zeam & # 259 de l & # 259m & acircie & # 537i c & acircteva frunze de ment & # 259.
Method of preparation: The fruits are washed very well, after which they must be peeled. Cut them into thin slices, crumble or crumble. Mix them in a bowl and then sprinkle with lemon juice. Add currants or blueberries, sweetened with a tablespoon of honey. Then cut the mint leaves and place them on top.
Cauliflower with baked parmesan
- 1 conopid & # 259
- salt & # 537i black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 200 g parmesan race
- 1 tablespoon dried marjoram.
Method of preparation: Put the cauliflower in a bowl, add the olive oil, pepper, salt and marjoram. Place the cauliflower on a baking sheet and let it bake for about 20 minutes. Then add the tray and add the balsamic vinegar and Parmesan cheese.
- varz & # 259 de Bruxelles
- m & # 259sline oil
- salt or pepper
- 2 tablespoons of sourdough juice.
Method of preparation: Wash the cabbage pieces very well in cold water and cut them in two. & Icircnc & # 259lze & # 537te about 50 g of olive oil, over medium heat. Put the cabbage in the pan with the side down. Mix the cabbage on all sides. You need to put 70 ml of water in the pan. Wait for the cabbage to cook, wait for the water to evaporate. After it is ready, pour two tablespoons of juice from the acircie. Good luck # 259!