Tag: vegetables

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Vegetable pies baked with rice

Vegetable pies baked with rice

Today’s recipe is a bomb: it’s healthy, light, fast, tasty, great for recycling and the kids eat it willingly at least mine! She always makes the TRIS!!

I did this receipe because I had rice and vegetables advanced, if you don’t have rice, just make it boil a handful. The vegetables are good for any type.

Here are the vegetable patties:

Vegetable pies baked with rice
 
Stampa
Vegetable pies baked with rice, delicate and croccoso. Really like the children
Autore:
Ricetta: second course
Cucina: Italian
Ingredienti
  • a tuft of chicory
  • some little line of cauliflower
  • 1 potato
  • 1 stalk of celery
  • 1 carrot
  • parsley
  • 40 g of grated cheese
  • 20 g breadcrumbs
  • 1 egg
  • parsley to taste
  • a handful of rice
  • extra virgin olive oil
  • salt to taste
Preparazione
  1. Blanch the vegetables and the rice in salted water
  2. Put all the vegetables in a blender, combine the egg, cheese, breadcrumbs, parsley, salt and whisk well.
  3. Put the mixture in the appropriate cups.
  4. On the surface, cover with the previously cooked and drained rice.
  5. Dust the surface of each cups with breadcrumbs and a drizzle of oil.
  6. Bake 15 minutes in the oven, until the surface is good colors, so that the rice appears nice crispy.

The dose is more or less for 8-10 ramekins, then it depends on the size of your chessels.

Now I greet you …. good evening!

Vegetable pies baked with rice to fire Vegetable pies baked with rice sinlge Vegetable pies baked with rice

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Cream of peas

Cream of peas

Today’s recipe is a great cream of peas, velvety and light, suitable for young and old people, here it is:

Cream of peas
 
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Cream of peas, green creaminess of legumes that also likes to children
Autore:
Ricetta: First course
Cucina: Italian
Ingredienti
  • 500 g of frozen peas purposes (if you have them too fresh)
  • 100 ml of milk
  • extra virgin olive oil to taste
  • 1 shallot
  • parsley to taste
  • enough water
  • grated cheese to taste
Preparazione
  1. Slice the shallots into thin slices
  2. Combine the frozen peas and fry a couple of minutes with scallions.
  3. At this point, add the milk and cover flush with the peas with water.
  4. Sprinkle with parsley, bring to a boil and add salt.
  5. Cook about a half hour, if too dry add a little water
  6. After cooking, blend well with the immersion blender and add a little milk if you feel the mixture is too dry.
  7. Go all the passes or vegetables in a colander to remove the skins.
  8. Serve with a drizzle of olive oil and a good sprinkling of cheese.

 

Cream of peas image 1 Cream of peas image 2 Cream of peas image 3

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Lentil stew

Happy New Year everyone! And with lentils stewed many many money at all!

In this post I will be very fast, because I hope as much as possible to be able to take over the reins of this blog, because lately the child did not give me respite, when the kids are sick there is none for anybody.

I would post and do a lot of recipes, today is the birthday of my popes and are not even able to make a cake.

Since the last post of the year I have not been able to consider their own, at least the first I will devote myself with all my heart. The lentils are auspicious and you bring especially health and serenity ‘, (then if you take even a little’ of euro even better).

Lentil stew
 
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Lentil stew, recipe for this rich side dish of vegetables. Excellent serve with cotecone as good tradition of fine and start the new year !.
Autore:
Ricetta: Side dish
Cucina: Italian
Serves: 4
Ingredienti
  • 250 g of lentils
  • 1 carrot
  • 1 shallot
  • 1 celery
  • 3-4 tablespoons of tomato puree
  • vegetable broth to taste
  • parsley to taste
  • salt to taste
  • extra virgin olive oil
  • Bay leaf
Preparazione
  1. Soak the lentils for a few hours in warm water, then drain and rinse.
  2. Finely chop the shallots, carrot and celery and sauté them with a little oil.
  3. Add the lentils and cover with vegetable broth.
  4. Sprinkle with parsley, add a bay leaf and the tomato puree.
  5. Season with salt and cook for about an hour and a half, adding vegetable broth if necessary.

 

Lentil stewLentil stew photo 2Lentil stew photo 3

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Chicory tart

Chicory tart tris

Did you happen to be sutisfied because you make something that everbody eat as you want??? ahahaha yes!!!! Not to be repetitive, but tonight I was able to bring my daughter to eat chicory :)ahahah with a nice tart chicory.

Well .. my husband and I we would have also eaten simply sauteed or otherwise smooth , but for her it’s impossible.
Let’s say that you will not and the second time I buy it, other years I’ve never done and I regret it because in addition to being very good I found that has a taste that I really like.
I invented these little cakes, accomplices of the molds heart-shaped silicone with a heart and the little mouth of your puppies is conquered! So,  chicor tart:

Chicory tart
 
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Chicory tart, a good way to get children to eat vegetables and more. It fills the mouth and satisfies hunger. Great as an appetizer.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 1 bunch chicory
  • 1 clove of garlic
  • 1 potato
  • extra virgin olive oil
  • 1 egg
  • 30 g of grated cheese
  • 30 g of fresh ricotta
  • 2 tablespoons of tomato puree
  • 20 g breadcrumbs
  • parsley to taste
  • salt to taste
Preparazione
  1. Bake a potato mash with a fork and set aside.
  2. Wash and slice the chicory, salt and cook with a little oil and a clove of garlic for about half an hour, basting if necessary with a little water.
  3. Blend the cooked chicory with 2 tablespoons of tomato puree
  4. In a bowl, put the chicory, the mashed potato, egg, cottage cheese, cheese, salt and parsley and mix well.
  5. Finally add grated bread.Form an homogeneous mixture, distributing it in cups or buttered muffin molds (if no silicon).
  6. Sprinkle the surface of each pie with little oil
  7. Bake in preheated oven at 200 ° C for 20 minutes.

Sell ​​like hot cakes! Until next time!

Chicory tart image 1 Chicory tart image 2 Chicory tart image 3

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Water Potato dumplings with vegetable sauce

Water Potato dumplings with vegetable sauce

Yes!! and let’s say it again … hahaha … I succumbed again! I followed the “food fashion” and I’m also with the water Potato dumplings that I revel in the web! Well, I was intrigued and I must say that the family were very happy with the result, they are soft and keep the mixture well and  they are also lighter.

Here I opted for a very simple sauce with vegetables for replacing the classic tomato sauce (which I do not dislike it ..?)

They are also fast, because I am determined to get them just before lunch, here’s how:

Water Potato dumplings with vegetable sauce
 
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Water Potato dumplings with vegetable sauce, fast and liked
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
For the Potato dumplings
  • 350 g of flour type 00
  • 350 ml of water
  • a pinch of salt
for the sauce:
  • 1 stalk of celery
  • 1 carrot
  • 1 zucchini
  • 200 g of tomato pulp
  • 1 clove of garlic
  • 1 shallot
  • basil
  • salt to taste
Preparazione
  1. Boil the water, when it boils add salt and toss the flour.
  2. When the dough comes off the pot overthrow on a work surface and quickly form a homogeneous ball that then we cool.
  3. Meanwhile, in a frying pan lightly fry the garlic and shallots, add the vegetables cut into pieces and add tomato pulp.
  4. Season with salt and add the basil.
  5. Cook the sauce for about half an hour until it shrinks.
  6. At this point, take the dough, form strands of a cm wide and form drumplings
  7. Cook them in salted water, when they come to the surface, drain and toss with a wooden spoon with the sauce of vegetables or to your liking.

I think you will see them with other sauces, because there just liked us.

Today it is still a rainy day here and I’m giving it to the kitchen!

Water Potato dumplings Water Potato dumplings with vegetable sauce image 1 Water Potato dumplings with vegetable sauce image 2 Water Potato dumplings with vegetable sauce image 3

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Penne with chard and ricotta cheese

Penne with chard and ricotta cheese

The Chard!!!Here is a receipe  for a light dinner and different from the usual light: Penne with chard and ricotta cheese

Penne with chard and ricotta cheese
 
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Penne with chard and ricotta cheese, main dish with vegetable seasoning alternative to the usual spinach and ricotta cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 small bunch of chard
  • 80 g of ricotta cheese (soft white Italian cheese)
  • 220 g of pasta type penne
  • extra virgin olive oil q.b.
  • 1 onion
  • 1 clove of garlic
  • grated cheese
Preparazione
  1. Wash and chop the bunch of chard.
  2. Soak them for 20 minutes in salted water
  3. Drain.
  4. Sauté in a pan with a little oil, garlic and onion and put vegetables to taste.
  5. Finish cooking for about 15 minutes and season with salt
  6. When cooked, blend everything
  7. Cook the pasta in salted water
  8. Meanwhile, combine the ricotta cheese pureed vegetables and mix well with a little oil.
  9. Drain the pasta and serve with the sauce obtained.
  10. Sprinkle with grated cheese

This receipe  is born because I need to invent something to tuck the fateful vegetables to my little girl and  because I had already advanced from lunch.

So it works even a little recipe recycling … it’s different from the usual cream cheese and spinach.

It does not matter if then she saw my white pasta and wanted that in the end I swapped the plate of penne with vegetables ,What can you do .. the children are like so!

Now I go to bed, hints of influence on me!  …. byebye

Penne with chard and ricotta cheese image 1 Penne with chard and ricotta cheese image 2 Penne with chard and ricotta cheese image 3

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Pasta with cooking cream and zucchini

Pasta with cooking cream and zucchini

Hello guys! Talking about food, the receipe of today is made with a kind of pasta called penne, with a zucchini cream. It’s nothing original but very yummy for those who like cream. If you do not have much time so here is a quick meal and , in my opinion, not so caloric.

Here you are, Pasta with cooking cream and zucchini:

Pasta with cooking cream and zucchini
 
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Preparazione
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Pasta with cooking cream and zucchini, a first course greedy lightened by the presence of zucchini
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • 1 large zucchini
  • 250 g.di cooking cream
  • 250 g. shirt pasta (like italian "penne")
  • salt to taste
  • garlic to taste
  • extra virgin olive oil to taste
Preparazione
  1. Sautè the garlic in a pan with a little oil .
  2. Dice the zucchini and cook for 20 minutes without too wet with water as it has to remain a bit crunchy.
  3. Put the cooking cream and cook for a minute.
  4. Cook penne in boiling salted water and toss them in the zucchini sauce.
  5. Pepper (to those who like it)

Pasta with cooking cream and zucchini image 1

Pasta with cooking cream and zucchini image 2