Wash the thighs well. In a bowl put 3-4 tablespoons of olive oil (depending on how many thighs you want to prepare) sliced garlic and spices. Mix everything well until smooth and then use the mixture as a "massage oil" for the thighs.
Powder with spices and leave to cool for an hour to set. After 1 hour, rub them well with the spice mixture, put them in a yena bowl without adding the garlic slices. Put the tray for 40 min. at 180 degrees, in the preheated oven.
Put the oil and butter in a deeper pan. After the butter has melted, add the frozen vegetables from the bag. I'm ready when you see on a next mix that there are no more frozen vegetables and when you taste one of them, it's a little crunchy - al dente, but not raw and not frozen. Add salt and pepper to taste.
This food is very complex in terms of nutrient content, containing six types of vegetables, olive oil and two sources of animal protein.
It is rich in vitamins, minerals, proteins, carbohydrates and unsaturated fats.
Mexican vegetables are also ideal for people with digestive problems, as they are a very important source of dietary fiber (3.8 g / 100 g).
Ingredients for eight servings
& # 8211 mexican edenia blend & # 8211 1 pound it contains carrots, peas, green beans, sweet corn, red peppers and green peppers.
& # 8211 2 large eggs, chicken
& # 8211 15-20 ml olive oil
& # 8211 85-90 grams grated smoked curd & # 8211 smoked cheese can also be used
& # 8211 sare
& # 8211 pepper.
Method of preparation
Heat 15-20 ml of olive oil (not hot) in a deep frying pan (wok), put the frozen vegetables and let them simmer for 15-20 minutes until the carrots are soft.
Season to taste, add two beaten eggs and mix for 2-3 minutes until solidified. Sprinkle with grated smoked curd, stir for 10-20 seconds and remove from the heat.
The nutritional values in the table above are valid for 150 grams of Mexican vegetables (when used as a garnish & # 8211 eight servings).
If consumed simple (four servings) the quantity doubles and implicitly the nutritional values per serving.
Costs for eight servings
The costs for eight portions of Mexican vegetables vary between 14-16 RON (2013 prices).
How to serve
Serve hot or cold, plain or as a side dish.
Mix chicken and vegetables in a pan
Do you want to combine meat and vegetables in a delicious and simple dish? How do you like this pan-fried chicken and vegetable mix? See the recipe below!
1 half broccoli
1 red bell pepper
1 yellow bell pepper
1 half chicken breast
1 cup lukewarm water
fried almonds (optional)
Method of preparation
Boil water with a little salt.
When it boils, add the broccoli and leave for a maximum of 5 minutes.
Separately, cut the vegetables: diced onion, carrot, pepper, tomato and diced zucchini.
Wash the chicken breast, cut it into small pieces, add salt and pepper and leave it in a separate bowl.
& Icircncinge & icircntr in a saucepan about 50 ml of oil, and then add the meat. Stir a few times, then add onions. Leave it to soften a little, then start to add a tablespoon of pre-heated water. You will gradually add the other vegetables from the water bowl after you add the other vegetables. After the onion, add the carrot, broccoli, bouquets, zucchini, peppers.
1. Cut the chicken breast into 1 cm thick strips and place in a hot pan with olive oil, salt and pepper. Fry over high heat for 5 minutes, then add the carrots, thinly sliced sticks about 1 cm long.
2. When the carrots start to soften, add the onion, cut into slices and the bell pepper, cut into thin slices. Cut the cherry tomatoes into halves or quarters, depending on the size, and add after the peppers and onions have begun to soften. Add three or four tomatoes to the broth or half a can of tomato juice and simmer for 10 minutes.
2 tablespoons oil
4 pieces boneless and skinless chicken breast, cut into cubes
75 g chopped onion
1 teaspoon salt
½ teaspoon Italian herbs (mixture of oregano, thyme, marjoram, basil, sage, parsley, bay leaves)
¼ teaspoon ground pepper
400 g canned tomatoes, cut into cubes, left in their own juice
1 bag of frozen vegetables (broccoli, cauliflower and carrots)
100 g grated mozzarella cheese
In a large skillet, heat the oil over medium-high heat. Add the diced chicken breast, onion, salt and the mixture of Italian herbs. Saute everything for 4-5 minutes, stirring constantly, until the meat is well browned. Reduce heat to medium heat.
Stir in frozen tomatoes and vegetables. Cover the pan and cook for 15-20 minutes, until the vegetables soften and penetrate.
Sprinkle with grated mozzarella. Cover the pan and cook for another 1-2 minutes, until the cheese melts. Serve hot food.
Source + photo: www.pillsbury.com
Five lazy recipes with Mexican vegetables
In case you want serious recipes, according to the tradition of the elders, executed with professionalism and science, go to professional cooking blogs. On my site you will only find bumps. That is: extremely simple ideas, which can be swallowed even by the most ordinary lazy (me, but also you, that otherwise you would not have clicked on this title) with a minimum of effort, but to get something ok in taste at the end.
From this point of view, one of my favorite ingredients is the Mexican mix. Perhaps the cheapest packet of frozen district vegetables, the Mexican mix includes peas, beans, carrots, corn and pieces of red pepper. As such, it is full due to legume proteins and complex carbohydrates from corn, then comes the carrot with its carotene to boost the party. It's a combination of vegetables that doesn't make you cry for little ants in the 2 hours after you eat.
So, you grabbed a bag of Mexican mix from your favorite manufacturer (if it was a sponsored item, enter the sponsor here, but it's not, so we leave it to the viewer) and just tap the wooden spoon on the table, shouting: & # 8220OK, Lorena, how do you turn this into a lazy dinner? & # 8221
Rub the naughty bottom of a steaming pan with a cube of butter, or please, a drop of oil if you're vegan, but if you're vegan, why eat an omelet?
Put the vegetables in the pan, salt and pepper to taste. When they take on color and their smell starts to sexting with your sore stomach & # 8211 sign that the vegetables are done, you break two eggs, you throw them on top and you start chewing fiercely with whatever utensil you find there. Ideally one with a wooden tail, because you don't burn yourself, but I usually make the omelet with the fork with which I eat it, on the principle & # 8220If you dirty two things, you have to wash two things & # 8221.
If you have a market near the block, like me, you decorate with what parsley / dill / whatever herbs you gathered from the market on the way home. If not, he suffers in silence. Anyway, the greenery is just impressive. On the idea of & # 8220I am the most untalented chef in the universe, but how beautiful I know to lie. & # 8221
4. Mexican vegetables with rice
Here is a vegan recipe for the vegan who is already screaming that such a thing is inadmissible.
You take a large onion (even two, because the only food better than the one with an onion is the one with two onions), cut it into small pieces, throw it in the pan with the lubricated bottom as described above. Fry it a little over low heat, then add rice (like, 200 grams) and mix. If you have some white wine in the house, you can fish it. And stir, because the rice is very insatiable with liquid and tends to stick. Just like me.
Now that the aromatic base has been set, add water, boil the rice well, and stir periodically. From one point onwards, when the rice softens, add the Mexican vegetables and mix in the same way. When they all look soft and delicious, take them off the heat, put a portion on yourself and bale.
If you're just a vegetarian, you can grate smoked cheese on top. Or old Sibiu sheep cheese.
3. Insensitive pig
This crop is the carnivorous version of the above recipe. Instead of rice, grab a casserole of minced meat and a can of diced tomatoes from the supermarket. And of course, onions.
Rub the naughty bottom of the pan with butter or etc., cut the onion, put it on low heat. After the onion turns yellow with envy and the smell becomes obscenely sexy, you open the minced meat and spread it relatively evenly in the pan, mixing it with the yellowed onion. Leave them like this for a while, until the already existing liquid shows signs of disappearance, then, because you want unfeeling pork, not a burnt pan, fill with water and let it boil. Just like rice, minced meat takes longer to cook than your Mexican vegetables and tomatoes.
Come on for a quarter of an hour, gen. Although I admit, I don't look at my watch. When taste and smell tell me that something has boiled enough, it means that it has boiled enough. Don't forget to top up with water if necessary. I insist: the goal is not to make a burnt pan, and minced meat is an ordinary sucker. I count it at the daily requirement of 2 liters of water per day.
Good. Does the meat smell good pork (hence the name of the incarnation), and did it catch an enticing color? Add the Mexican mix and canned tomatoes (and possibly a little more water, depending on what the situation looks like on the front), then put the lid of the pan with steam, so that all this steams obscenely between them. When we remove the lid, we do it strictly to mix and homogenize.
The final product usually comes out a bit juicy, because I tend to add more water than necessary. Take it as a refined tomato sauce. How much do those Chefs work on knives for a tomato sauce? Yours comes with the territory.
In appearance, the numb pig looks as if someone has eaten it once before. As a taste, it's a delight. And usually, several portions come out.
2. Mexican vegetables with smoked salmon fillet
Some hypermarkets offer smoked salmon fillet seasoned with peppercorns. It's not necessarily the cheapest food, but it comes out good. Here's how:
Rub the naughty ass just like above, with what your heart leaves you, you waste the vegetables in the pan, this time without spices, because the salmon has everything you need. When they're ready, take the salmon out of the fridge and toss it on the fish-scales side, which you throw in the trash and instantly take the bag to the trash or dumpster, otherwise your Pulica will pull that thing out of the basket and drag it through. the whole house will eventually eat of it, attracted by the smell of fish, and will vomit.
So you take out the trash, come back, wash your hands, listen to a Michael Jackson song, and swear at a hater. Ten minutes. Ten minutes in which your vegetables cool down a bit, and the salmon returns to a temperature that enhances its flavor. Then, pour the vegetables into a plate, crush the salmon over them, mix well with the frenzy with which you would make the first paw for the boyfriend who left for the army 18 months ago and leave five more minutes to make friends. The frenzy is not just for the love of art: you want the aroma of salmon, smoke and peppercorns to vigorously penetrate Mexican vegetables and form an act of true love.
You will thank me when you eat.
1. Hungarian-style Mexican vegetable
Any food can be Hungarianized with two components: bacon and paprika. So, what else do you need: bacon given with paprika, paprika separately, because what do you have, a life you have, a kapia pepper or some Eros Pista hot pepper paste.
We grease & # 8211 rub the naughty bottom of the pan blah-blah, and this time we fry diced Transylvanian bacon, together with a diced kapia pepper. Or alone, if you don't have peppers, in which case keep Eros Pista around.
OK. The bacon frys quickly, becomes glassy and decadent. Then add the Mexican vegetables, and let the aroma and perversity of the situation permeate. Finally, add a few tablespoons of Eros Pista and stir as if your life depended on it. And, of course, the paprika generously.
The aroma of fried bacon, combined with that of peppers in all its forms of disaggregation, will be something too sexy for the known universe and you will orgasm with shouts orally. Then you come back to me on the blog to wipe off body fluids with the white corner and say:
& # 8220Thank you, Lorraine. I had no idea that laziness and culinary antitrust can give rise to such devilishly good concoctions. & # 8221
Delicious chicken with rice and Mexican vegetable mix, ready in just 20 minutes! What's the secret?
If you are tired of spending a lot of time in the kitchen and if you feel it's time to change something in terms of recipes, then find out how we prepare some chicken with Mexican rice and vegetables, in just 20 minutes!
If you are tired of spending a lot of time in the kitchen and if you feel that the time has come to change something in terms of recipes, then find out how we prepare some chicken with Mexican rice and vegetables, in just 20 minutes!
The preparation proposed by us is made immediately, without a drop of oil and works great at any time of the day, because it does not have many calories, but it is extremely filling.
To prepare the best recipe for chicken with rice and Mexican vegetables you need a few ingredients:
- chickens (chest, hammers, wings, thighs, etc.)
- long grain rice (preferably basmati)
- mix of mexican vegetables
- salt and pepper (optional: thyme, lemon & acircie, garlic powder, curry powder etc)
How do we prepare the best chicken recipe with Mexican rice and vegetables?
We start by putting the pan on the stove to cook the meat. We chose to use pans set Regis Stone Copper Maestro, which allows us to brown the meat without a drop of oil and without it sticking. We just put the pieces of meat in the pan and, from one end to the other, we turn to the other side, to obtain a uniform and extremely appetizing copper. Sprinkle with salt, pepper, thyme, a little lemon juice and other spices, to taste (garlic powder, curry, etc.).
We don't waste time, because we promised to frame ourselves in 20 minutes! So we take the other one pan from the Regis Stone Copper Master set, we put a cup full of long grain rice (or basmati), a bag of Mexican mixed frozen vegetables and a cup of water everywhere, leaving everything to boil. A pinch of salt is enough. If the water has evaporated and the rice is ready, then turn off the heat. If the rice is not cooked, then add a little more water and boil until it becomes soft.
Place the chicken and rice garnish with Mexican vegetables on a plate and. that's all!
I prepared this recipe & icircn only 20 minutes and thanks to the pans from Regis Stone range, which have a solid stainless steel base that ensures even heat distribution, so you can cook faster. The special layer, Releasing, with particles of stone and copper, prevents the ingredients of your choice from sticking, even if you do not use oil at all. In the end, the food keeps its shape, vivid color and nutrients!
With the pans in the set of Regis Stone Copper Master you prepare healthy and tasty recipes for you and your family. You can use them simultaneously to save time.
Fried eggs with pan-fried vegetables
More and more people around me hear that they think they can't cook. That they don't like it, that they don't have talent, that it's complicated, that they don't have time. Until they discover a recipe of mine and have a revelation. I'm not saying this out of praise, I'm saying this for those of you who think like them, so that you know that you are not alone and that miracles happen in the world.
The healthiest meals are the simple ones, with few ingredients and easily recognizable. Cooking is a game, an experiment and the more often you play, the better you become. And on my blog, it is known, there are a lot of simple and quick recipes that any beginner can handle. I have a sure observation: always choose the best ingredients you can afford. And when analyzing what you can afford today, take into account a future free of medical conditions, doctor's bills and empty cards at pharmacies. Little and good to be your mantra whether it is bread, tomato or pork.
The most handy example I can give you on this Monday is a breakfast ready in a quarter of an hour, prepared in a pan with ingredients from the yard and / or from the market. Bell peppers and juicy tomatoes, country eggs, onions, parsley. Five ingredients, that's all, at everyone's fingertips, whether they live in the country or in the city. Besides them, I only needed a little oil (you can use butter, for example), salt and pepper.
All you have to do is cut the onion into scales and sauté it in 2 tablespoons of extra-virgin olive oil. When you see that it becomes transparent, add the sliced pepper and turn the heat a little faster. You don't have to sauté the peppers until they become tender, but just a little bit to soften them a bit but the middle is still crispy (4 minutes maximum). Put the sliced tomato and a juicy tomato in the same pan and break two eggs. If you have a lid for the pan, it's perfect, turn on the heat, put the lid on and wait 5 minutes for the eggs to set. Serve with salt, pepper, parsley and a good slice of bread if you have it on hand.
Eggplant stuffed with vegetables and chicken
In addition, we cut into two or three longitudinal slices, about 2 cm thick. We cut it in 3, because we had a thicker edge. From the marginal slices we cut a little from the shell, to be more flattened. Then we dig them out of the core, creating a cup / boat with the base and the edges about 1 cm thick.
Sprinkle salt over them and leave them like this for 10 minutes, in order to dehydrate them easily, thus removing them from the bitter juice. In the meantime, we take care of the filling. Chop the zucchini into cubes, as well as the eggplant core, pepper and tomatoes.
Melt a little butter in the pan Regis Stone Diamond Master, with a diameter of 24 cm and add the chopped ingredients. We mix them lightly to penetrate evenly and to penetrate their aromas. We don't prepare them at all, just so that they penetrate easily. Then let them cool down.
We prepare the eggplants to fill them and prepare them in the pan. We tampon the eggplant boats with absorbent paper towels. Put the pan on the heat, greased with very little butter and place the eggplant boats on it, with the cutout on the bottom. Let them brown for 1-2 minutes.
During this time, we mix the ingredients drawn in the pan with the diced cheese and the diced chicken schnitzel. Season with salt, pepper, basil and oregano. Turn the eggplants on the other side, in the pan and fill them with the mixture with the above mixture. Place a lid on the pan and leave the eggplant stuffed like this for about 10 minutes, during which time the cheese will melt and create a bridge between the other ingredients.
I was just getting ready to write to you about a salad with a lot of green when I saw so many times in the archive the photos with the vegetable fajita. I have been waiting for this recipe for about half a year and given that this was the period when I focused more on the nutritional counseling part, I forgot and I forgot and I forgot again. So far, it's a shame the goodness of the dish doesn't make you enjoy it either.
Fajita is a wrap, you need the tortilla to prepare it. You can buy from the supermarket to make it easier for you, preferably to be made of wholemeal flour and not to have ingredients on the list: added sugar, hydrogenated oils. I would be happy to offer you a solution homemade for the tortilla but I've never done anything like this at home. It's on the list but I didn't get it. In case you want to avoid the supermarket, which is great, you can replace the tortilla with some thicker pancakes.
Apart from the above issue, you need 2 red bell peppers that you cut into strips, a smaller white onion cut into scales and a few sliced mushrooms. You cook the vegetables prepared in this way until they start to soften. Use 2 tablespoons of olive oil combined with a tablespoon of water. Stop when the onion is soft and transfer to a bowl. Salt and pepper. You can also add something spicy if you want & # 8211 chili flakes, a finely chopped hot pepper.
To prepare the fajita, you have to grease the tortilla with cream, put it in the vegetable mixture prepared in the pan, add cilantro or chopped parsley and maybe a drop of lemon juice. From the quantities mentioned above, 2 generous fajitas come out. Not exactly like a shaorma with everything, but still, something to catch you well in the evening at dinner.