11 Amazing Fall Recipes
When the fall arrives, the weather starts to become colder. As a result of the radical changes in tempratures, in the transition seasons there are many bacteria on the air. That's why our body needs to get essential vitamins and mineral from our food. In this article we'll bring you amazing recipes which will save you health in the fall.
Pasta With Tomatoes
300 grams of pasta you like
1 big onion
2 garlic cloves
240 ml water (cup)
Tablespoon tomato paste
Spoon of sweet paprika
1 tablespoon a. soup
Ground black pepper
1 tablespoon salt
Half teaspoon cumin
1. Cook pasta for 5 minutes in deep water, add 1 tablespoon of salt and 2 tablespoons of canola oil. After cooking, filter the pasta
Cook the tomatoes for 8 minutes in boiling water and filter and peel.
3. Chop the onion into small slices, spread the garlic thinly, heat a skillet with 2 tablespoons of oil and fry the onion until golden, add the garlic and fry until golden brown. · Cut the seasoned tomatoes and add to the onion together with the water and other ingredients.
4. Cook for about 15 minutes on medium heat and occasionally mix.
5. Add the pasta. Mix the sauce with the pasta and cook for another 2 minutes.
Lettuce salad with Endive and broccoli in citrus vinaigrette
2 units of lettuce
2 units Caesar hearts lettuce
1 small broccoli head
2 medium cucumbers
Endive 2 - not required
Grand Smith apple
1 medium sweet potato, peeled
1 medium purple onion, peeled
4 small radishes
8 slices of brie cheese or ham cheese, 1/2 cm thick
4 tablespoons oranges
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon honey
1 teaspoon flat Dijon mustard
1 dry chili
1/2 cup mixed olive oil (canola and olive oil)
Salt and white pepper
Prepare the vinaigrette -
Combine all the ingredients, except the oil, to a high tool that fits into a mixing rod. Mix the ingredients thoroughly, and while dripping the oil until the texture is a little thick but liquid. Put a little Salt and pepper on it with hand.
Prepare the salad - Place both types of cover in a large bowl with ice water. Remove the excess leaves from the lettuce heads. Separate the donor by cutting the tube. Separate the broccoli and boil with salt water (1 teaspoon of salt per liter of water), broccoli and extract to ice water separately.
· Slice the cucumbers along the radishes and slice them with dulina (on the thinnest side) and transfer to ice water.
· Slice the cucumbers along the radishes and slice them with a mandoline slicer (on the thinnest side) and transfer to ice water.
Slice the onions. Remove the core of the apples with an apple corer, slice thinly and save in a little orange juice or lemon juice. · Slice the sweet potato, fry it and sprinkle with a little salt. After half an hour dry the lettuce.
Mix all the ingredients, add a sauce and a little sweet potato chips from the top and serve.
4 cups vegetable stock
4 small potatoes, peeled and diced
900 grams of peas
1/4 cup fresh parsley leaves
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and black pepper to taste
Place the vegetable stock and the potato cubes into a pot. Cover the pot and bring to a boil. After the bubbling, lower the flame and cook in a covered pot for 10 minutes.
2. Add the peas, let it thaw inside and get a light green for about 3 minutes and remove immediately from the fire. Add the thyme and the parsley leaves to the pot.
Transfer the soup to a food processor - work in groups and each time the food processor is filled only half. Grind the soup into a creamy texture for about 1 minute.
Return the soup to the pot, bring to a boil and remove from the heat. Put salt and pepper to taste.
Serve hot with olive oil dripping over.
Chocolate Chip Cookies
100 grams of butter
150 g (3/4 cup) dark brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
200 grams (a cup and a half less than a tablespoon) flour
200 grams of dark chocolate
Put the butter, sugar, salt and vanilla in a bowl. Mix with a mixer in high speed until mixed with a soft creamy texture.
Add the egg and continue stirring until it is mixed with a mixture.
Add baking soda, baking powder and flour until you get large lumps of dough.
Chop the chocolate into medium-sized pieces and add to the bowl. Mix until uniformly distributed pieces of chocolate in the dough.
Make small circles from the dough and place in increments on top of a baking pan lined with baking paper.
Preheat oven to 170 degrees.
Bake for 10 minutes or until the cookies turn golden.
Cool a little at room temperature and serve. If you would like to save the cookies fresh for a long time, read article on how to keep cookies fresh.
Pasta With Spinach And Squash
Medium squash, cut into cubes
1/3 cup + 2 tablespoons olive oil
350 grams of Pappardelle pasta
1/2 cup roasted pine nuts
3 cups baby spinach leaves
Grilled parmesan cheese
2 teaspoons natural lemon juice
Heat the oven to 215 degrees.
Mix the dill with 2 tablespoons of olive oil, salt and pepper and sprinkle it on baking paper separately. Bake for 20 minutes until soft.
Cook the pasta for about 5 minutes. Rinse in cold water, strain and set aside.
Heat the olive oil on a medium skillet, add the pasta, the dill and the pine nuts, add the spinach leaves.
Before serving, add a little lemon juice and parmesan.
Lentil Soup With Mango
1 cup orange lentils
4 cups boiling water
1 tablespoons olive oil
1/2 teaspoon salt
1 medium onion chopped
4 chopped garlic cloves
1 teaspoon fresh ginger
1 Mango cut into cubes
1/2 cup chopped coriander
Soak the lentils for 3 hours before cooking and then rinse them in cold water
Transfer the lentils to a cooking pot and steam with 1/2 teaspoon of olive oil and salt.
Add 4 cups water and bring to a boil. Cover partially and cook while stirring occasionally for 10 minutes.
Heat olive oil in a Teflon pan over medium heat. Add onion and fry until browned.
Add the garlic and ginger. Mix and cook for 3 minutes, then add the mango cubes.
Pour the sauce into the lentils. Reduce the flame while stirring until the lentils soften and dissolve for 10-15 minutes.
Add coriander and serve.
2 large eggplants
1/2 cup olive oil
400 grams ground beef
2 big onions
1 tablespoon of balsamic vinegar
3 crushed garlic cloves
250 g crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 beaten egg
Peel the eggplants and cut them into thin circles.
Place the eggplant circles in a baking pan, spread them with olive oil, sprinkle with salt and pepper and place in 180 ° C oven until browned on both sides.
Fry the onion in a frying pan with a tablespoon of olive oil, balsamic vinegar and minced meat, until the meat is browned and the onions are soft. Sift the fat.
Add crushed garlic, crushed tomatoes and a teaspoon of salt and pepper.
Put a little olive oil in a baking pan.
Place a layer of eggplant and pour over the ground beef.
Place another layer of the eggplant circles over the mixture and add the beaten egg.
Place in oven for 1 hour at 180 ° C.
Simple Vegetable Salad
1 fresh tomato
1 small onion
2 lettuce leaves
2 tablespoons olive oil
Peel the onion and cut it chopped for slices.Cut the tomato to medium slices, wash the lettuce leaves with water and cut them for quarters.
Mix all the vegetables you cut in a bowl. Spice with black pepper, salt and olive oil.
Chicken With Chili Pepper
8-10 chicken legs
Salt and fresh ground black pepper
1 tablespoon canola oil
1 tablespoon olive oil
1 large onion
2 chili pepper, moderately hot or 1/2 teaspoon chili (not required)
3-4 cloves of garlic
2 large green peppers + 2 green peppers
Cut along the onion, and slice into thin half rings, thinly slicing the garlic. Cut the sharp peppers into thin strips Clean the sweet peppers from seeds and sliced into thin strips.
Clean the chicken. Season with salt and black pepper, heat the canola oil in a large, heavy skillet over medium heat, and fry the chicken pieces until browned for 3 minutes on each side. Working in groups, adding oil, if necessary. Remove the browned chicken into a plate or bowl.
Add the strips of chili pepper. If you prefer a mild dish, skip the chili and add only the sweet peppers. Season with a little salt, add the garlic slices and cook together, stirring continuously, until softening, for 6 minutes.
Return the chicken pieces to the sauce in a pan, cover and simmer for 30 minutes, on low heat. After about 10 minutes, turn the chicken pieces so that they cook on each side equally. Toward the end of the cooking, season with a little black pepper and salt.
Broccoli And Cauliflower Pie
1 medium onion
200 g broccoli
200 g cauliflower
250 g cottage cheese
200 grams of cooking cream
1 teaspoon pepper
2 teaspoons of nutmeg
1 teaspoon salt
Heat the oven to 180 ° C. Fry onions in oil for 5 minutes. Cook the cauliflower and broccoli in salt for 10 minutes.
Chop broccoli and cauliflower and place in a bowl. Add onions, cream, cottage cheese, eggs, salt, pepper and muscat. Mix well. Pour into a lightly oiled baking pan and bake for about 40 minutes.
Small onion chopped
Chicken, calf, wings, thighs (as you choose)
2 peeled potatoes
Half of an onion
2 cloves of garlic, coarsely cut
Chopped coriander leaves
A teaspoon of turmeric, a spoonful of chicken flavored soup, salt to taste, a pinch of black pepper.
Fry onion, chopped with a little oil.
Add the chicken parts, salt a little with the salt shaker, sprinkle with a pinch of black pepper and fry for about a minute on each side.
Add the vegetables: potatoes, carrots, onions and garlic.
Sprinkle boiling water up to 2/3 pot height.
Coriander / celery syrup, seasoning with turmeric, soup powder, salt and black pepper.
Mix and cover and simmer for low heat for about 1 hour