Rigatoni With Grilled Vegetables

I often roast the vegetables in my refrigerator, and a great way to use them is quick and simple sauce. Even if I add a little olive oil, vegetables themselves become the sauce, because they are dark race.

You can easily roast the vegetables ahead of time, which saves time, at dinner, in a hurry to get everything on the table. I usually top this pasta with goat cheese crumbles, but the grated Parmesan or pecorino cheese would also be very tasty. Without cheese, of course, would be a very good vegetarian choice.

I offer two versions of pasta with tomato sauce, less than one and one without. Both are delicious, but a completely different flavor.

Serves 4 to 6

by Deborah Mele

Pasta with roasted vegetables # 1

Mixed grilled vegetables recipe (4 to 5 cups

5-6 tablespoons olive oil

2 cloves garlic, peeled and chopped

6 fresh basil leaves, thorns

Red pepper flakes (optional)

1 pound Rigatoni pasta (or pasta of choice

Put the pasta water to boil. In a small saucepan, heat the olive oil and add garlic and red pepper. Once the garlic begins to sizzle remove from heat.

Cook the pasta until it is al dente. Drain, reserving a cup of cooking water. Return pasta and add the garlic in olive oil, vegetables and basil torn. Cook over high heat until hot, add cooking water if pasta seems dry. Serve hot.

Vegetable Biryani Recipe

Vegetable Biryani Recipe

Ingredients:

* 1 cup basmati rice

* Shakes saffron 2

1 cup thinly sliced ​​onion

* 6 cashews

* 2 tablespoons raisins

* 1 cup finely chopped tomatoes

Yogurt * 1 / 2 cup

* 2 cups mixed vegetables, cooked until just done.

* 2 tablespoons fresh cilantro leaves, chopped

* 2 tablespoons ghee or oil

* 2 tablespoons butter

Grind to paste the following:

* 2 cloves garlic

* 2 c. chopped mint leaves

* Piece of ginger 1 inch

* 1 green pepper

* 2 cardamom pods

* 1 c. teaspoon poppy seeds

* 1 cinnamon stick

* 2 cloves

* 1 tsp coriander powder

* Turmeric powder 1 / 4 c. Tea

* In powder 1 / 4 teaspoon red pepper

* 1 onion

Method:

* Boil the rice is done.

* Each grain of cooked rice should be separate. Drain and cool.

* Soak the saffron in a little warm milk.

* Heat the butter / oil and fry the cashew nuts, remove to a plate.

* Add the onion in the butter it, fry until golden and crisp. Drain and stir.

* Add the raisins and fry for a few seconds.

* Remove and keep aside for garnish.

* In the same butter, add the ground paste and fry for 3-4 minutes.

* Add the tomatoes and fry again.

* Add the yogurt and fry until the mixture thickens slightly.

* Add the cooked vegetables, coriander and cook for 5 minutes.

* Grease a baking sheet.

* Spread half the rice on the bottom.

* Spread half the vegetables in it.

* Sprinkle half of the saffron, onion and half, half the nuts and chips.

Vegetable Biryani Recipe

* Repeat with remaining vegetables, rice, saffron and nuts.

* Dot with butter.

* Cover and bake in hot oven for about 15 minutes. Otherwise, you can even layer of vegetables and rice in a pot to keep a tight lid and a very slow flame for 10 minutes.

* Vegetable Biryani is ready to serve.

* Serve hot with cucumber track.

Spanish Tortilla Vegetable

In Spain, tortilla is a thick frittata-like plates, often with just potatoes. This version includes broccoli and peas. Well with a mesclun salad dressed.

Yield: Makes 4 servings

Preparation time: 15 min

Cooking time: 45 min

Ingredients

* ½ cup frozen peas or

* 1 cup small broccoli florets

* 6 tablespoons olive oil

* 12 oz (350g), sweet potatoes, like red-brown, or Burbank, peeled and cut into ¾ (2cm) cubes

* 1 medium red onion, finely chopped

* 6 large eggs, beaten

Salt and freshly ground black pepper

Special equipment:

* 9-inch (23cm) nonstick skillet

Route

First Bring a large pot of lightly salted water to a boil over high heat. Add peas and cook for 5 minutes or until tender. Use a wire designed to transfer the peas in a bowl of cold water. Return the pot to a boil, add broccoli and cook for 4 minutes or until tender. Transfer the broccoli and peas to cool. Drain the vegetables together, and pat dry with paper towels.

2. Heat 4 tablespoons oil in 9in (23cm) nonstick skillet over medium heat. Add the potatoes and onion. Cook, stirring occasionally, for 10-15 minutes, or until the potatoes are soft. Let cool slightly.

3. Beat eggs in large bowl and season with salt and pepper.

4. Use a slotted spoon to transfer the potatoes and onions and eggs. Add the peas and broccoli and stir gently. Wipe skillet with paper towels.

5. Heat the remaining 2 tablespoons oil in a skillet over high heat. Pour the egg mixture, reduce heat to low, and smooth the surface. Simmer for 20-25 minutes or until top begins to take and the bottom is golden.

6th Carefully, slide the tortilla on a plate. Place another plate on top and invert the two together so that one side is cooked on top. Slide the tortilla back into skillet and cook for 5 minutes, until bottom is golden.

7. Let stand 5 minutes. Investing in a serving dish. Serve hot or cold, cut into wedges.

Variation:

Quick Tortilla: Tortilla simple, omit the peas and broccoli. Replace red skin potatoes, cut into julienne strips and cook for about 10 minutes.

Nutritional Information

Nutrients per serving

Nutritional information is based on teaspoon salt 1 / 8 to.

Calories 387 kcal

28 g fat

5 g saturated fat

411 mg sodium

317 mg cholesterol

Carbohydrates 23 g

Fiber 4 g

Sugar, 4 g

Protein 13 g

Magnesium 43 mg

Potassium 625 mg

Vitamin A 4% daily value

Vitamin C 78% Daily Value

Calcium 7% Daily Value

Iron value of 15% per day

Vegetable Beef Slices Recipe Corner

Vegetable Beef Slices Recipe Corner

Ingredients:

* 200 gr beef sliced ​​fiber cut

* 1 egg white

* 3 c. tablespoon sago flour

Cooking oil 3 tablespoons

* 3 cloves garlic, coarsely chopped

* 2 cm ginger, sliced

Vegetable Beef Slices Recipe Corner

2 tablespoons oyster sauce

* 1 tablespoon soy sauce

Salt * 1 teaspoon and 1 / 2 c. tsp pepper powder

* 100 ml water

Bokcoy * 1 bunch sliced

* 2 large stalks celery, chopped

How to cook vegetables, meat slices:

Vegetable Beef Slices Recipe Corner

1. Dip the slices of beef egg whites, then the layer of sago flour, set aside.

2. Heat the cooking oil, fry garlic and ginger until soft, put the meat and fry cooked.

3rd Step into the water, oyster sauce, soy sauce, salt and pepper and mix well.

4th Cook until meat is tender.

5. More bokcoy and celery and cook again, lift. Serve hot.