Beans and Squid Salad recipe

This mixture of vegetables are cold and warm calamari salad dressed with exquisite romesco sauce brings a rich flavor to enforce the fish.Enjoy our Beans and Squid Salad

Ingredients

4 servings

3 squid 200g c / u

300g of beans

1 endive

1 dash of oil

Salt to taste

2 cloves of garlic

2 sprigs of parsley

1 sprig of parsley, curly

For the Sauce

1 red pepper

1 ripe tomato

2 cloves of garlic

20 almonds toasted

2 fresh mint leaves

¾ cup oil

1 tbsp salt and pepper

1 tbsp sherry vinegar

For the oil Cebollin

6cdas oil

3cdas chopped onion

Salt to taste

Procedure

1. The day before, clean the squid, wash them in a bowl once, never under the tap because they lose flavor.

2. Holds a squid with one hand and the other Take away the ink, the legs and wings, do the same with the remaining squid.

3. When clean squid, wrap in plastic wrap and store in the freezer.

4. Boil the broad beans with water and salt in a saucepan until soft, drain in a colander.

5. Take away the heart of escarole and wash, get even more green leaves and discard them. Drain and place in a bowl.

6. Finely chop the onion until about three tablespoons.

7. Mix 6 tablespoons of oil with the onion and a pinch of salt.

8. You should get a thick sauce, try it and if necessary agrégale salt.

9. For the sauce: Preheat oven to high heat, place the peppers and garlic wrapped in foil for 30 minutes and the tomatoes for 20.

10. Remove the pulp 2 cloves garlic, tomato and bell pepper with a spoon. Remove the seeds tomatoes and peppers.

11. Blend the almonds and mint with the tomato pulp, garlic, pepper, oil and some black pepper. The texture should not be too thin, you should note almonds.

12. Pass the sauce to a bowl and add oil if necessary to have a light sauce. Add the sherry vinegar salt and reviews.

13. Take the squid from the freezer and let thaw for 15 minutes. Take away the plastic wrap and cut into thin strips.

14. Put heat a little oil in a skillet and lightly fried squid with garlic and parsley, minced. Add salt to taste.

15. Cut the endive into small pieces and sazónalos comfortable. Put them based on plates to serve.

16. Top of escarole, add the beans seasoned to taste with some chive oil.

17. Finally, add the calamari dishes on the beans and escarole.

18. Spread some touches of romesco sauce and a little oil and chives over the salad alongside. Decorate with a sprig of fresh parsley.

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Chicken and leek parcels

These curious packages may sound a little delicate, but are quickly and can be frozen.Enjoy the Chicken and leek parcels

Ingredients
4 people

4 fillets of boneless chicken or chicken breast
2 leeks, cut into small pieces
2 carrots, grated
4 pitted black olives, chopped
1 clove garlic, minced
1 tbsp olive oil
8 anchovy fillets
Salt and pepper
Black olives and herb sprigs for garnish

Procedure

1. Preheat oven to 200 ° C. Well-seasoned chicken, split the leeks in 4 trays of kitchen paper, greased side 23cm. Place a piece of chicken on each tray.
2. Mix carrots, olives, garlic and oil. Slightly seasoned and placed over the portions of chicken. Placed on each 2 pieces of anchovy and then carefully wrapped each package, ensuring that the packages are below and above the carrot mixture.
3. Bake for 20 minutes and serve hot, paper, garnished with black olives and herb sprigs.

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Egg Noodle Salad with Chicken and Sesame Seeds recipe

This delicious golden chicken grilled served with noodle salad that has a distinctive Chinese flavor, are a complete and healthy meal to enjoy without guilt.Our Egg Noodle Salad with Chicken and Sesame Seeds step by step.

Ingredients 
6 servings

400g egg noodle
1 carrot cut into thin strips elongated
Peas 50g sliced ​​into thin strips and blanched
115g of bleached beans
2 tablespoons olive oil
225g skinless chicken breasts, boned and cut into thin strips
2 tbsp sesame seeds, toasted
2 green onions sliced ​​diagonally right and coriander leaves

For the sauce
2 tbsp sherry vinegar
5 tbsp soy sauce
4 tbsp light olive oil
1 clove garlic, chopped
1 tsp ginger root
Salt and ground black pepper

Procedure

To prepare sauce, combine all ingredients in small bowl with a pinch of salt and mix well. Make the noodles in a large pot of boiling water. Stir occasionally to separate. Take a few minutes.
Escure noodles, cooled under tap water and dry well. Throw them in a bowl, add the vegetables to the noodles. Pour half the sauce, then stir well and season with salt and pepper.
Heat the olive oil in large skillet. Add chicken pieces and frítalos for 3 minutes or until golden. Remove pan from heat. Add toasted sesame seeds and take a little sauce is left.
Available nest noodles on individual plates. Take the fried chicken on top. Sprinkle with green onions and coriander leaves and serve remaining sauce separately.

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Gazpacho recipe

The basic ingredients of the Gazpacho are the most delicious products of the garden, this delicious vegetable mixture used to create a refreshing and light input.

Ingredients

2 slices whole wheat bread
1 cup cold water
1 kilo of tomatoes and some extra for garnish
2 cucumbers
3 cloves of garlic
2 green peppers
2 red peppers
½ onion
Olive oil
Salt to taste
1 tbsp sherry vinegar
1 cup croutons

Preparation

Crumble the bread and put it to soak in a cup of cold water. Wait 15 minutes until puffed qu is well. Chop tomatoes into small pieces and set aside for use later with the remaining ingredients.
With the help of a potato peeler, peel cucumber and cut it in an irregular pieces. Book it to use. Peel the garlic cloves and leave them whole. Take away the green sprout from the center, if they did. Reserve for later use.
On a cutting board, chop the green bell peppers and red squares.
Check in blender or food processor tomatoes, cucumber, garlic, peppers, onion, bread and water soaking. Take 4 tablespoons of olive oil and mix everything together. Keep in mind the capacity of your processor and repeat this as many times as necessary. You can add cold water if you is too thick. The consistency of taste will gazpacho every cook. Pass the cream through a strainer to remove the seeds or other solids. Pour everything into a bowl and season to taste with salt and 1 tablespoon sherry vinegar. Cover the bowl with transparent paper and leave it in the refrigerator until ready to serve, it must be very cold. Peel 2 tomatoes, remove seeds and cut them into pieces. Put them in pots and sazonalos with salt. ; Reserve in the refrigerator. Place the ramekins on the table with cubes of tomato, cucumber, bread dadditos cold cubes of pepper and some diced onion.
Peel cucumber and cut him 1 ends, regular diced Picalo. Also pass it to a casserole, sprinkle with salt and set aside in the refrigerator.
Prepare cubes of bread in a toaster and put them in another pot.
While cold gazpacho served in individual cups and garnish with the next so that each reserve is the amount you want.

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Duxelles of "chicken" and mushroom croûte recipe

Directly from La France... Duxelles of "chicken" and mushroom croûte

Makes 4 servings
Ingredients

For mushrooms duxelles
1/2 cup vegan margarine
4 tbsp. garlic, shallot (shallot), chopped
2 cloves fresh garlic finely chopped
1 pound chopped mixed fresh mushrooms
Dry white wine or vegetable broth
1 ½ tbsp. chopped fresh parsley
1/2 tsp. fresh rosemary
1 ½ tsp. chopped fresh thyme
Salt to taste
Pepper to taste
3/4 cup soy milk

For the mirepoix of "chicken":
2 tbsp. vegan margarine
1/2 cup chopped onion
1/4 cup celery (celery), chopped
1/4 cup chopped carrot
1 lb. vegetarian chicken strips or chopped seitan
Salt to taste
Pepper to taste

To assemble the dish:
A box of filo pastry
1 Tbsp. vegan margarine, melted

For the mushroom duxelles:

In a large skillet, melt margarine and saute the shallot garlic for 3 to 4 minutes. Add garlic and saute everything until lightly browned.

Add mushrooms and sauté for ten minutes, while stirring constantly. Then lower heat and let simmer until all moisture has evaporated. Pour the white wine or vegetable stock over the mushrooms, the amount you consider necessary to remove and dissolve the residue of the ingredients in bottom of pan.

Add the parsley, rosemary, thyme, salt and pepper. Continue to simmer for 1 to 2 minutes. Add soy milk and stir until well blended. Try and add more salt or pepper if necessary. Let the mixture is reduced, stirring frequently, until thick enough to be used for filling.

For the mirepoix of "chicken":

Melt the margarine over medium heat, almost slow, in a small saucepan. Cook vegetables, stirring frequently for about 5 minutes. Check the "chicken" in the pan while still stirring.

Continue cooking until vegetables are tender, but do not let brown. Add salt and pepper, and remove it from the fire.

To assemble the dish:

Preheat oven to 350 ° F. Place a sheet of puff pastry on a lightly greased baking sheet. Distributes duxelles over the center of puff pastry, without coming to shore. Top with the mirepoix of "chicken." Roll it and transfer it to another lightly greased baking sheet with edge folds down. Pour melted margarine over the top. Bake for 15 to 20 minutes, until lightly browned.

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Lasagna flavored "cheese" recipe

New pasta recipe has been added.You guys gonna love it! Lasagna flavored "cheese"

There are many recipes for lasagna. This is a very popular recipe that emphasizes the taste of "cheese". It is rich and has a good flavor.

Ingredients
Makes 5 servings
4 carrots
Olive oil
1/4 cup chopped fresh parsley
2 cloves garlic, minced 1/4 cup vegetable broth (preferably low sodium)
1 pound extra firm tofu with herbs (if you do not get with herbs, use your favorite brand and season to taste with herbs of your choice)
8 ounces cream cheese vegan
2 tbsp. lemon juice
1/4 cup nutritional yeast (optional)
1/8 tsp. Nutmeg
1 bag of 16 ounces of spinach
Salt to taste
Pepper to taste
12 slices of cooked lasagna
1-2 pots of your favorite spaghetti sauce
Black olives (optional)
Oregano (optional)

Procedure

Wash, peel and cut carrots into slices and boil. Let them apart.

In a large pot, pour some olive oil and heat over medium-high heat. When oil is hot, add the parsley and garlic. Saute for one minute. Add carrots and vegetable broth. Simmer uncovered for 5 minutes. Remove from heat and let cool.

In food processor, combine the broth, carrots and tofu, vegan cream cheese and lemon juice. Add nutritional yeast, which will give more flavor to cheese, and nutmeg. Mix ingredients to create a thick cream. Combine the cream with the spinach.

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Prawns In Sauce Pistachio recipe

The delicious Prawns In Sauce Pistachio a very easy recipe

Ingredients for 2 people:

6 Big Prawns.
50 grams shelled pistachios net.
2 tablespoons olive oil.
1 clove crushed garlic.
¼ cup chopped chives.
¼ cup dry white wine.
3 Drops Hot Sauce (Tabasco type).
A few grinds of pepper.
½ tablespoon chopped parsley dessert.
Salt

Preparation

Peel the prawns, límpiales any black thread that may have on the heel. Rub them with lemon. Clean them with water and drain. ; Reserve separately.
Shelled pistachios lightly crushed in a mortar. Note: Prior to this step, if they are very salty, you can always lower them salt rinse with a little water and leaving them to drain.
Put in a saucepan heat oil, chives, onion and crushed garlic for 5 minutes. Then, in the same pot, add ground pepper and hot sauce droplets and leave it in the fire for 2 minutes.
Add the prawns, peeled and washed, and wine and cook it for 7 minutes, until they turn red. Finally, add the chopped pistachios, salt and parsley, cook for 1 minute. Remove from heat. Serve immediately.

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Avocado Gazpacho Recipe

Avocado Gazpacho is a perfect and taste food to loss some weight

Ingredients for 2 people:
1 1/2 ripe avocados but not excessively.
Zucchini ½.
½ cucumber
1 puñaditos of canons.
1/2 Spring Onion.
15 grams of crumb day-old bread (the bread, the more comprehensive the better)
Chives.
Lemon juice (amount to taste, just very little)
Vinegar of Modena.
salt

preparation:
Put in the bowl of a blender or in a mixing bowl avocados, zucchini, cucumber, onion and garlic clove (previously having removed the seeds), all peeled and chopped.
Throw in the canons also, the bread soaked in water, a splash of balsamic vinegar, olive oil, black pepper and salt.
Grind this mixture and then add a little water to get the texture you want with salt to taste if it is convenient and keeps the gazpacho in the refrigerator until serving time.
Avocado may be one of the star ingredients of your favorite diet food since the type of monounsaturated fat that gives you will help you regulate your hormonal system that does not contribute positively to accumulate more fat.

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