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Showing posts with label Tomatoes. Show all posts
Showing posts with label Tomatoes. Show all posts

7 mouth-watering dishes you can easily make for dinner

It’s such a headache to think of what to make for dinner every evening, isn’t it?
Take it easy! We collected several dinner ideas that your family will definitely like. Bon appetit!








Bean pasta with tomato sauce


INGREDIENTS
1 onion
1 carrot
3 or 4 cloves of garlic
Olive oil
150g of canned beans
1 liter of water or broth
200g of tomatoes in their own juice
200g of pasta

PREPARATION
1. Cut the carrot, onion, and garlic into small cubes. Fry them with the olive oil.

2. Add the beans, and fry it for 2 minutes. Then add the tomatoes and broth, and mix everything well.

3. Add the pasta and cook it until it turns al dente.

4. Serve with grated cheese and basil if desired.

7 super-delicious dinners you can make in less than 20 minutes

We often don’t have time to cook sophisticated dishes, or we are just too tired after work. It would be great to have something light and delicious for dinner, wouldn’t it?

Here are seven good recipes that will help you do just that!

1. Creamy cauliflower soup

INGREDIENTS
1 kg of cauliflower
2 egg yolks
30 g of white cheese (per 1 serving)
70 g of butter
100 g of cream
200 g of milk
salt and pepper

PREPARATION
1. Wash the cauliflower and cut it into florets. Put them in a pot of salted water and cook for 10 minutes.

2. Take the florets out of the pot and drain the water.

3. Melt the butter in the pot, then add two glasses of cold water. Boil it over medium heat for 5 minutes. Then add the florets and milk, and cook everything for 5 to 7 minutes.

4. Adjust the temperature to the lowest setting. Add the egg yolks and cream to the pot. Make a puree with a blender.

5. Before serving, add white cheese, salt, and pepper to each bowl.

2. Pasta with avocado sauce and shrimp

INGREDIENTS
2 ripe avocados
3/4 cup of spinach
1/4 cup of lime juice
2 tablespoons of olive oil
1 clove of garlic
1 teaspoon of salt
1/4 teaspoon of ground black pepper
370 g of whole wheat pasta
1/2 cup of pasta water
400 g of peeled shrimp
2 tablespoons of chopped cilantro

PREPARATION
1. Combine pieces of avocado, spinach, 2 tablespoons of lime juice, 1 tablespoon of olive oil, garlic, 3/4 teaspoon of salt, and black pepper. Mix until you have a smooth sauce.

2. Cook the pasta. Before draining the water, keep 1/2 cup of the water.

3. Heat up 1 tablespoon of olive oil in a skillet. Add the shrimp, spreading them in one layer, then sprinkle them with salt and fry for 2 minutes. Turn the shrimp over to the other side and cook for one more minute to brown them evenly.

4. Turn off the stove. Add the rest of the lime juice and 2 tablespoons of cilantro, and toss everything together.

5. Place the pasta and avocado sauce in a large bowl. If it is too thick, add 2 tablespoons of pasta water to make it lighter.

6. Top the dish with shrimp and enjoy your meal!

3. Salmon with delicately flavored sauce

INGREDIENTS
2 salmon fillets
1 tablespoon of whole grain mustard
1 tablespoon of Dijon mustard
1 teaspoon of maple syrup
1 teaspoon of purified olive oil
Salt and pepper to taste

PREPARATION
1. Let the salmon come to room temperature.

2. Preheat the oven to 200°С.

3. Line a sheet pan with parchment paper and grease it with oil.

4. Drain the salmon on paper towels and sprinkle with salt and pepper. Then place it skin-down on the sheet.

5. Mix together the mustard, olive oil, and syrup.

6. Coat the salmon with the sauce.

7. Bake the fillets for 10 minutes.

4. Brussels sprouts with honey

INGREDIENTS
10 Brussels sprouts
1 1/2 teaspoons of butter
1 1/2 teaspoons of honey
1/2 teaspoon of mustard
Salt and pepper
A pinch of dried dill

PREPARATION
1. Put the Brussels sprouts in a pot of slightly salted water.

2. Cook them over medium heat for 8 to 10 minutes until they get soft.

3. Mix together the butter, honey, mustard, salt, pepper, and dill.

4. Before serving, pour on the sauce. Bon appetite!

5. Tomato and avocado salad

INGREDIENTS
3 fresh tomatoes
1/2 avocado
1/2 onion
2 tablespoons of lemon juice
2 or 3 tablespoons of seed oil
Salt, pepper, and salad greens

PREPARATION
1. Slice the avocado, or cut it into small cubes. Sprinkle them well with lemon juice and toss. Add the avocado seed to keep the slices from getting brown.

2. Cut the onion into half-moons and put them in boiling water for 2 to 3 minutes. Then drain the water, and let the onion get cool.

3. Slice the tomatoes.

4. Combine the vegetables in a large bowl. Dress the salad with oil, then add salt and pepper to taste. Toss everything and garnish with greens. Do not forget to take the avocado seed out before serving.

6. Potato patties

INGREDIENTS
3 tablespoons of seed oil
450 g of potatoes
Salt and pepper

PREPARATION
1. Peel the potatoes and grate them with a large-hole grater.

2. Drain small portions of grated potato using a cheesecloth.

3. Heat up the oil in a skillet.

4. When it gets hot, spread the potato evenly to make 1 cm-high patties. Sprinkle them with salt and pepper.

5. Fry the patties for 5 to 7 minutes, then turn them over to the other side and fry for the same time.

7. Egg-battered fried zucchini

INGREDIENTS
2 medium-sized zucchini
1/2 cup of flour
2 egg
2 tablespoons of salt
1 or 2 tablespoons of olive oil

PREPARATION
1. Slice the zucchini into 0.5 or 1 cm slices.

2. Wash the eggs and crack them into a bowl. Place flour into another bowl. Add a tablespoon of salt into each one and mix thoroughly.

3. Heat up a pan with oil at medium temperature.

4. Drop each slice of zucchini into the flour first, then into the egg batter, and then place it in the pan.

5. Fry each side of the slices for 3 to 4 minutes until they get golden.

The easiest way to cook eggplant

There are a lot of different recipes and cooking tips for this delicious and healthy vegetable. Bright Side has found the fastest and easiest way to cook eggplant.

Why not try making it yourself right now?

INGREDIENTS
3-4 medium-sized eggplants
4 tomatoes
150 g of hard cheese
3-4 cloves of garlic
Salt and pepper to taste

PREPARATION
1. Wash the eggplants and slice them into 1 cm slices.

2. Sprinkle the slices with salt. Place them in a colander and let them drain for 30 minutes to avoid getting a bitter taste.

3. Rinse the eggplants in cold water and drain them on paper towels.

4. Slice the tomatoes into circles.

5. Chop the garlic or crush it using a press.

6. Grate the hard cheese with a fine grater.

7. Lay the eggplants on a baking tray.

8. Place a bit of garlic and a circle of tomato on the top of each slice of eggplant.

9. Sprinkle the eggplants with salt and pepper.

10. Cover each slice with cheese and place the tray in the oven.

11. Bake for 30-35 minutes at 170-180 °C.

Enjoy your meal!

19 Insanely Genius Kids’ Snacks To Start The Summer Off Right

Solve the “Mom, can I have a snack?” problem this summer.

1. Pizza Crackers
Iconic. Recipe here.

2. Sour Patch Kids Grapes
HEL-LO, this snack is made of two ingredients and is healthier than the candy. Recipe here.

3. Olive Penguins
Adorable. Good for your kiddies. Recipe here.

4. Apple Sandwiches
Flawless as heck. Recipe here.

5. Watermelon Pops with Greek Yogurt
Greek yogurt = healthy snack. YES. Recipe here.

6. Italian Pepperoni Rollups
Basically the Italian version of those fancy party pinwheel snacks. Recipe here.

7. Whole Wheat Apricot Jam Granola Bars
Step aside, brand name bars. Recipe here.

8. Healthy Firecracker Popsicles
So delicious you’ll make one for yourself… or three. Recipe here.

9. Tulip Tomatoes
Almost too pretty to eat. Recipe here.

10. Strawberry Yogurt Popsicles
Did somebody say “delicious”?! Recipe here.

11. Whole Wheat Pita Chips with Yogurt
Put those potato chips away. Recipe here.

12. Energy Bites
These might be more for you, TBH. Recipe here.

13. Oatmeal Raisin Popcorn Bars
So beautiful we might cry. Recipe here.

14. Watermelon Strawberry Lime Slushie
*Heart eyes* Recipe here.

15. Tropical Frozen Yogurt Bars
Timeless. Recipe here.

16. Peanut Butter Snack Spread
Simple, yet effective. Recipe here.

17. Chocolate Covered Banana Bites
GENIUS. Recipe here.

18. Fruit Salsa with Cinnamon Chips
Too perf. Recipe here.

19. And Cheeseburger Dip
YOU CAN’T MAKE THIS STUFF UP. Recipe here.

HEALTHY SPRING RECIPES ~ TULIP TOMATOES, (MOTHERS DAY BRUNCH OR GARDEN PARTY RECIPE IDEA)

Healthy Spring Recipes ~ TULIP TOMATOES

Do you need something pretty for  Mothers Day Brunch, or a Garden Party?  These beautiful tulip tomatoes serve as both a eye catching table decor and a yummy veggie tray at the same time.  I love the colors and how fresh and healthy they look, almost to pretty to eat. To make a mixed bouquet you could use some yellow grape tomatoes too. These look great on a white serving tray.

INGREDIENTS
Yields: 15 tulips, Ready in 30 minutes
15 Large Cherry Tomatoes
16 stalks of chives
8 oz. cream cheese
1 cucumber
1 teaspoon dried basil
Salt and pepper

PREPARATION
1. With stem side down, cut a cross in the top of each cherry tomato (about 3?4 down the tomato).

2. Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.

3. Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.

4. Finely chop or grate cucumber.

5. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.

6. Add a teaspoon of cream cheese mixture into each tomato tulip (adjust depending on size of tomatoes).

7. Insert a chive into the hole at the bottom of each tomato.

8. Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.

9. Prepare the tulip bouquet on a large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete the bouquet.

Labels

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