FOOD • NEW YEAR • SALAD
New Year's holidays - is not only presents a shining Christmas tree, Santa Claus. It is also an abundance of delicious food and alcoholic beverages on the table. Therefore, for some New Year's holiday turns into a holiday belly, and many then suffer the consequences of overeating.
It is believed that both meet the new year, so then spend it. If you are not ready all of the following 12 months, hog, and prefer to take care of your health, then this issue - for you. In this collection offers several recipes healthy salads to best start the New 2014.
1. Salad Tabbouleh
Ingredients for 4-6 persons:
1/4 cup bulgur wheat, and juice of 1 lemon 3 tablespoons olive oil 1 medium pomegranate seeds 60 grams of leaf parsley, washed and dried, 30 g of mint, washed and dried, 4 large red tomatoes, 1 medium red onion, sliced carefully 1 tablespoon molasses pomegranate (syrup), which is available in good supermarkets and health food stores, a pinch of salt, ground white pepper, a pinch of sumac (a spice).
Preparation:
1. Place the bulgur in a large bowl and prepare a little boiling water. Pour the boiling water into the bowl before to bulgur was completely covered. Wait for it to soak for about 10 minutes, until the water is absorbed and bulgur is softened.
2. While bulgur absorbed, cook lemon juice, chop the parsley, mint and onions. Cut the tomatoes into cubes of medium size. Remove the seeds of a pomegranate.
3. After bulgur has absorbed water, add tomatoes, onions, mint and parsley.
4. In a separate bowl, gently mix the lemon juice and a pinch of salt, pepper, molasses and sumac. Add the olive oil.
5. Mix spices and bulgur mixture and tomato together, try to taste, add salt and spices as needed.
6. Garnish salad Tabula pomegranate seeds, and put a few whole sprigs of mint. Serve Middle East is fun at room temperature with warm pita bread, falafel and hummus.
2. Turkey salad
The main advantage of this salad, turkey is a quick cooking time - only 10 minutes, and low in calories. Well, spices help to warm cold winter evenings.
Ingredients for 4 people:
225 grams of cooked turkey breast, sliced 1 red pepper, without seeds, chopped 2 carrots, peeled cucumber 175 grams divided in half and remove the seeds, 3 shoots of green onions, finely chopped 125 grams of lettuce leaves, chili sauce to 2 Tbsp. l., peanut oil to 2 tablespoons. l., juice of half a lime.
Preparation:
Put slices of turkey and pepper in a large bowl.
Cut the carrots and cucumber into thin slices.
Finely chop green onions.
Add the carrot, cucumber and onion in a bowl with lettuce leaves and mix well.
Place the chili sauce, peanut butter and lime juice together in a small saucepan mixed with 6 tablespoons. l. water and heat gently, stirring until everything is smooth.
Then pour this sauce salad before serving.
3. Chicken Mojo
Ingredients:
4-6 pieces of chicken all on your taste, two tablespoons of olive oil, a few cloves of garlic, fresh lemon, lettuce, salt, freshly ground pepper, any herbs to your taste
Preparation:
1. Wash the chicken, pat dry and place in a bowl.
2. Carefully pour the chicken with olive oil and leave it for an hour so that it marinated. After that, lay the chicken on a baking sheet.
3. Add a few cloves of crushed garlic, pour the lemon juice and cook for 30 minutes at medium temperature (chicken should not be overdone).
4. Serve with lettuce and greens, watering all this chicken juice left after frying.
4. Salad with Artichokes and barley
This salad can be called one of the most useful in this list, but cook it is not as easy as others.
Ingredients for 4 people:
3 large artichoke, 4 medium lemon, 2 bay leaves, 2 sprigs fresh thyme, 4 cloves of garlic, peeled and finely chopped 125 ml white wine, 60 ml of olive oil, 150 grams of green peas, fresh or frozen, 100g pearl barley , scoured, 20 g of parsley, finely chopped, 1 small lettuce, cut in half lengthwise, and then cut into 4 pieces, salt and black pepper, a little chilli.
Preparation:
Preheat oven to 200 degrees.
Cut the stem of most of artichokes and remove the tough outer leaves by hand.
When the leaves are soft, sharp serrated knife, cut 2-3 cm from the top. Cut the artichoke in half lengthwise to get to the core and remove it.
Pour core teaspoon of lemon juice to stop it discoloration, then cut each artichoke on a 5-mm pieces, place in a bowl and pour the lemon juice.
Place the artichokes in a pan, add the remaining lemon juice, thyme, garlic, wine, and oil, cover with foil bake for 45 minutes.
After that, remove the foil and allow the dish to cool.
Then fill a medium saucepan with cold water, bring to a boil, add the peas and hold for a minute.
Remove the peas and place it in cold water, then drain the water and let it dry.
Cook barley for 20 minutes (you can use the same water where cooked peas).
Then drain the water and allow to dry Palooka.
Place the artichokes and their juices in a large bowl add peas, barley, parsley, lettuce, half a teaspoon of salt and some black pepper, stir gently, add some chili - and serve.
Thai beef salad 5
Ingredients for 4 people:
For the sauce: 2 Tbsp Thai palm sugar, Thai fish sauce 2 tablespoons in the juice of three limes, 3 garlic cloves, chopped 1 chili pepper, without seeds and well milled, 6 tablespoons. l. freshly chopped coriander.
For the salad: 1 small red onion, thinly sliced, 3 shoots green onions, finely chopped, half a cucumber, finely chopped, 8 heads radishes, thinly sliced 4 medium tomatoes, divided into four parts, 500-gram piece beef, 1 tbsp. l. rice bran oil, half a lettuce, sliced.
Preparation:
Mix together all the ingredients for the sauce in a small bowl, wait until the sugar has dissolved.
Place the chopped onion, cucumber, radish and tomatoes in a bowl and pour over half the sauce.
Leave to present the sauce, cook until beef.
Coat the steak with oil, sprinkle with salt and black pepper.
Good preheat the pan, then add the steak, cook for 3-6 minutes each side, or prostrate to your taste.
Put on a plate and let cool for 5 minutes, then slice thinly.
Before you submit, add lettuce in the salad ingredients.
Divide among 4 plates, place the beef on top and pour the remaining sauce.
Then serve immediately.
6. Salmon, fennel and barley
Ingredients:
400 g salmon, 200g pearl barley, 1 large or 2 small Fennell, 1 bunch radishes, 1 handful of cooked green beans, 1 ch. L. horseradish 1 hour. L. mustard 1 lemon juice, 100 ml of vegetable oil, canola or olive.
Preparation:
Sprinkle salmon with salt and pepper and cook in the oven at 200 ° C for 20 minutes, or until salmon is not GOTV.
sprays nice fish with lemon juice and set aside to cool.
Cook barley according to the instructions on the package.
Give cooked rump cool.
Carefully cut fennel and place in a bowl with the split into two or four pieces of radish and chopped, cooked green beans.
Make a sauce with horseradish and mustard, mix with the other ingredients and season to taste and pour over the fennel, radish and green beans.
Add the barley and stir all together to distribute the components.
Cut the salmon into pieces and add to the salad - do it carefully so that salmon has not lost its structure.
Serve with slices of lemon and fresh herbs of your choice.
7. avocado and radish
This is - a quick and easy but incredibly nutritious salad. Avocado and Pumpkin seeds are rich set of elements that are good for the heart, skin and nervous system. Crisp and sharp relic - a great contrast to the silky texture of avocado.
Ingredients:
Refills for 1 person: extra virgin olive oil to 1 tablespoon. l., Dijon mustard on the floor ch. l., lemon juice for 2 h. l., salt and pepper.
For the salad: 8 radishes, cut into quarters 1 small lettuce, separated into leaves, 1 tablespoon thawed peas, half avocado, peeled and sliced, a little lemon juice, pumpkin seeds, 1 Tbsp. l., fried in a dry frying pan, salt and pepper.
Preparation:
Mix together the sauce ingredients.
Pour salad ingredients on a flat plate.
Squeeze lemon juice on avocado to prevent discoloration.
Pour the dressing and serve.
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