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Vegetable stew with egg

Vegetable stew with egg

Peel the eggplant, zucchini, cut them into cubes and place in a sieve, press salt on top and leave for 20 minutes.

Heat the chopped onion in the heated oil, add the spices and leave for a few seconds, then add the eggplant, leave for 2-3 minutes, then add the zucchini, beans, mushrooms, 1 cup of water and leave on the fire for approx. 10-15 min.

Add the tomatoes with juice, the crushed usurpore, the ginger given through the small grater. Mix well until smooth.

Pour into a pan greased with oil and make 5 holes in the stew, break eggs in each hole.

Put the tray in the preheated oven until the eggs are ready.

At the end add chopped green parsley and serve.


Delicious meatballs with vegetable stew! You don't need a gasket!

We present you a recipe for meatballs with delicious, flavorful and filling vegetables. Flavored and low-fat vegetable meatballs are a great choice for a family lunch or dinner. For such a dinner you do not need to prepare garnish, which will save you time spent in the kitchen.

ingredients

- 500 g of minced beef

Method of preparation

1. First prepare the meatballs. Chop an onion in the food processor. Add the onion to the minced meat. Sprinkle with salt and ground black pepper. Add 50 ml of water and mix.

2. Add the breadcrumbs and egg. Stir. Form the meatballs the size of a walnut from the minced meat and roll them in flour.

3. Fry the meatballs in a pan with hot oil until golden.

4. Melt the butter in a pan and fry a chopped onion until transparent.

5. Add the carrots and peppers to the onions. Fry the vegetables until they soften. Add the grated tomatoes, 500 ml of water (hot or boiled). Sprinkle with salt and pepper. Add sugar, rosemary, basil, grated garlic and mix. Let it start to boil. Cover the vegetables with a lid and simmer for 30 minutes.

6. Add the meatballs to the vegetables and cook the stew for another 10 minutes.

7. Add the green peas, saffron (or turmeric) and cook for another 10 minutes.


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Drob with tuna, without egg - recipe

ingredients

  • 2 canned tuna pieces
  • 2 carrots
  • 1 ardei kapia
  • 300 g of dry rice
  • 600 ml of water
  • 100 g of semolina
  • 250 g of mushrooms
  • 1 tablespoon ground flax seeds (optional)
  • 1 dried onion
  • 4 cloves green onions
  • 4 cloves of garlic
  • 1 bunch of green parsley
  • 1 bunch of dill
  • salt, pepper, basil, thyme

Method of preparation

Start by preparing the rice. Wash it and boil it in double the amount of water (600 ml of water per 300 g of rice).

While the rice is boiling, prepare the other ingredients. Peel and wash the onion, carrot, bell pepper and mushrooms.

Finely chop the onion and fry it in a little oil. Then add the grated carrot, sliced ​​or diced mushrooms and the bell pepper cut into small strips. (If you want, you can also put a little grated celery root).

Season with salt, pepper and spices. Leave the vegetables on the fire until they are almost soft.

In a large bowl put the canned tuna well drained of oil or brine (depending on which you use).

Add the finely chopped green onions, parsley and dill. Put the chilled rice and the hardened, chilled vegetables as well.

Add the rest of the ingredients: semolina, ground flax seeds and crushed garlic.

Flax seeds are optional, but they help more to bind the drob, because they absorb liquids and swell.

Mix the whole composition by hand. If it is too soft, add a little more semolina.

Grease a pan with oil and line it with baking paper (including the edges). You can use a square or rectangular tray, not very large. Or you can use a loaf of bread / cake.

Appreciate the size of the tray depending on how much composition you have.

If you want to give the liver a special color and flavor, grease it on top with a mixture of ketchup (or spicy tomato sauce) and soy sauce, using a kitchen brush. Then sprinkle sesame seeds on the entire surface.

Tuna with vegetables (without egg)

Put the tray in the oven heated to 180 degrees Celsius. Let the dough cook for about 50 minutes. Check after 30-40 minutes. It depends on the oven.

The toothpick is ready when the toothpick comes out of it clean (try in the middle).

Allow the liver to cool completely and only then portion it. If you cut it hot, it will break a little.

You can cut it into squares, slices, strips, as you like.

This fish stew with vegetables is very fragrant and tasty. It can be served as such, with a salad of beets and horseradish, cabbage or greens salad.

It can also be accompanied by a portion of puree or other cooked food.


4 recipes with frozen vegetables

STEP 1: Allow the vegetables to thaw at room temperature, then drain well. In a bowl, mix the pate with an egg, breadcrumbs, salt and vegetables.

STEP 2: Grease a cake pan with butter and line it with flour. Place the dough spread out on a sheet that protrudes beyond the edges of the tray. Then place the mixture of pate and vegetables over the dough.

STEP 3: Carefully cover the filling with the remaining dough over the edges of the cake tin.

STEP 4: Separately, beat the egg with a pinch of salt, then grease the dough. Leave in the oven, over medium heat, for about 20-25 minutes.

Vegetable meatballs

PORTIONS: 6-8 | PREPARATION TIME: 30 min
DIFFICULTY: simple

Ingredient:

  • 200 g frozen vegetables
  • 300 g frozen spinach
  • 2 eggs
  • flour
  • 100 g of Telemea cheese
  • oil
  • salt
  • pepper

Boil frozen vegetables and spinach in salted water and in separate bowls. After they have boiled, drain them and let them cool a little. Add beaten eggs with a pinch of salt and pepper and grated cheese with a fork or grated. Gradually incorporate two tablespoons of flour, until you get a thicker composition. If necessary, add more flour. With palms moistened with oil, shape the meatballs. Roll them in flour and brown them in hot oil.

Vegetable cocktail

PORTIONS: 4 | PREPARATION TIME: 30 min DIFFICULTY: simple

Ingredient:

  • 1 chicken breast
  • 200 g frozen vegetables
  • 100 g canned corn
  • 100 g sour cream
  • 2-3 pickles (optional)
  • olive slices (optional)
  • marar (optional)
  • salt

STEP 1: Wash the chicken breast well and boil it in salted water together with the frozen vegetables.

STEP 2: Remove the meat and cut it into small pieces, then drain the vegetables well. Place the meat, vegetables, drained corn and sour cream in separate bowls.

STEP 3: Put a layer of meat in glasses, then a layer of vegetables, corn and sour cream. Repeat the operation until the glass is full. The last layer should be sour cream. Decorate the glass with dill leaves, round olives and / or pickles cut lengthwise.

Straight vegetable soup with sour cream

PORTIONS: 6-8 | PREPARATION TIME: 35 min
DIFFICULTY: simple

Ingredient:

  • 250 g frozen vegetables
  • 1 chicken breast
  • 1 onion
  • 2 potatoes
  • 100 g sour cream
  • 1 yolk
  • 2 tablespoons proumb
  • 1 bunch of parsley
  • salt

STEP 1: Wash the meat well, cut it into cubes and boil it in the juice left over from preparing the vegetable cocktail recipe. If necessary, top up with warm water.

STEP 2: Add the frozen vegetables and finely chopped onion. After it has boiled for a few minutes, add the diced potatoes and corn. Add salt and simmer over medium heat.

STEP 3: When the vegetables and meat are well penetrated, flavor with finely chopped parsley and season the cream soup well with the yolk.


Yolk stew with egg eyes

These yolks were bought from the side of the road, at a price of nothing (10 lei kg). I go very well in the pan, with pasta, rice and (almost) everything that goes through your head.

Ingredients (4 servings)
1 kg yellowish
1 onion
2 cloves of garlic
1 bunch of parsley
1/2 glass of dry white wine
2 tablespoons sour cream
50 gr butter
1 teaspoon turmeric (optional)
salt pepper
4 eggs

1Heat the butter in a solid pan and put the hardened onion, cut into small pieces. Add turmeric powder, if using. The yolks, clean well with a brush (or wash quickly, if you really want to), add to the pan and cook for about 5 minutes on the right heat. Quench with white wine, wait for the alcohol to evaporate, add the garlic, season with salt and pepper, then mix everything in the pan with the cream for about 2 minutes. Leave somewhere warm.

2.Fry the eggs. Cut the parsley into small pieces and sprinkle generously over the yellow stew.
Serve with an egg on top and maybe take out some cheese from somewhere to laugh over this wonder.

Good appetite!


Quick and tasty recipes with strawberries under 400 calories

Scented, juicy and with an appetizing sweet-sour taste, strawberries are in the top of the most beloved fruits. They are consumed with maximum pleasure as such or in all kinds of sweets: ice cream, tarts, cakes, etc. And although we have become accustomed to associating them with the idea of ​​dessert, you should know that they can be successfully integrated into other dishes.

Strawberries can be a more than pleasant surprise for the taste buds, especially in salads. Along with avocado, feta cheese, nuts or seeds, they add extra flavor and nutritional value to salads with spinach, arugula, valerian or quinoa. For a more substantial meal, they can be accompanied by a fish fillet or a grilled chicken breast. We still offer you some recipes with strawberries, which you can include without reservation in the menu, including when you strictly monitor your calorie intake. They cook quickly, are nutritious, delicious and do not jump 400 calories to an ultra generous portion. I enjoy cooking and good appetite!


Vegetable stew with egg - Recipes

Spaghetti soufflés with vegetables

- 400 gr of pasta without egg
- 3 tablespoons olive oil
- 2 tablespoons flour
- 400 ml of milk (use soy milk if you are fasting)
- 1 chicken breast boiled or pan-fried (replace with vegetables)
- 200 gr of cheese (either vegetable cheese or tofu)
- salt, pepper, nutmeg

Boil the pasta according to the instructions on the package, boil the peas or vegetables we use (or the chicken) and cut them into pieces. We mix them all, pasta, chicken, vegetables, in a large bowl. We also put the cheese through the small grater and keep it aside. Mix the olive oil with the flour in a saucepan and put them on the fire for a while, without letting them brown, but only to heat them. Remove from the heat, pour in the milk and bring to the boil again, until it starts to thicken. Season with salt, pepper, nutmeg, to taste. We need to have a bechamel of medium consistency. Mix the cheese with the sauce and pour it over the vegetables. Keep 2 tablespoons of cheese for topping. Mix everything well so that they are all well covered with sauce, season to taste and pour them into a heat-resistant dish, greased with fat (butter, oil, margarine). Level with a spatula, garnish with the rest of the grated cheese and put in the oven heated to 180 degrees for 45 minutes or until we have a golden crust for the cheese.


Mediterranean vegetable stew

Summer is the season in which you prepare various preserves, which are more fragrant, more fragrant and more beautifully colored.

This vegetable stew is delicious as a main course, but also as a side dish, writes bzi.ro.

Clean and wash all vegetables.

Cut the fish onion and cook it in a little nasal oil until it becomes translucent. Cut the carrots and zucchini sticks, and the celery stalks and diced tomatoes.

Add everything to the pot, put the rest of the oil and cook over medium heat, under the lid, for 10-15 minutes. Season with salt and pepper, to taste, leave for another 5 minutes, and finally sprinkle with chopped basil.

Put the vegetable stew, with the juice left, in jars. Sterilize them on a steam bath for 15-20 minutes, and keep them in the refrigerator until serving.

* 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.


Cut the onion into small pieces, and the carrot, celery and bleach are cut larger, peasant. Bring the water to a boil with a teaspoon of Knorr Delikat.

Boil for 10-12 minutes, then add the finely chopped bell pepper, the peeled and diced zucchini, the diced leeks and cabbage, the diced potatoes and the chopped green beans.

After all the ingredients have boiled, add the peeled and diced tomatoes and the borscht or boiled cabbage juice separately. Add sour cream and beaten egg, mix and simmer for a few more minutes. Match the taste with salt, and before serving add finely chopped larch.