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Fusilli with chicken and vegetables

Fusilli with chicken and vegetables



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We boil the chicken breast together with the finely chopped carrot, in salted water. After boiling, remove the meat and cut into strips.

Cut the zucchini and eggplant into cubes. Finely chop the onion. Put them in a pan, add the olive oil and heat them a little. Add the boiled carrot and a part (1 cup) of the soup. Cover with a lid and let it boil for a while.

After the juice has dropped a little and the vegetables are almost cooked, add the meat strips, poppy seeds and crushed garlic. Homogenize, adjust the taste of salt and pepper.

Meanwhile, boil the pasta in salted water and then add them to the pan over the vegetables.

I cooked the pasta for 8 minutes, according to the instructions on the package. And I rinsed them with cold water. : D We don't like sticky pasta, that's our fault. :))



Food with chicken and vegetables

I can say with certainty that it is one of my favorite dishes because I love vegetables and I eat chicken quite often. Initially I wanted to call the recipe summer food with chicken and vegetables, but because it can be done in the fall I gave up the season, eventually you can prepare it in any season but I recommend you prepare it now when the vegetables are cooked in time. their.

Even though I have a lot of chicken recipes on the blog, look, I didn't post this one, although it is a very well-known recipe in our family, my mother prepares it quite often. If I think about it (good luck with the Selgros project looking for the passion I participate in, which reminds me of long-forgotten childhood recipes) my mother cooked chicken in three ways stew, pilaf and vegetables. It's true that we didn't eat as much meat as we do now, but when we brought a chicken from the country, it was a big family holiday. Paradoxically, even now that homemade chicken has become a rarity, I would venture to say it is on the verge of extinction.

Do not think of this recipe as a complicated one, I am convinced that some housewives who read it already know it because it is extremely simple and the great advantage is that it is prepared very quickly. You can also fast if you replace chicken with eggplant and pumpkin, it results in a delicious dish that can be eaten cold.

Another option would be chicken or liver pipettes, it comes out just as good, maybe even better than with chicken, but you can also try it with turkey or pork tenderloin. Generally a meat that is made quickly so as not to overcook the vegetables.

But let's see the recipe I just prepared two days ago, and the family quickly devoured it :)

Chicken food with vegetables

  • about 1 kg of chicken
  • 2 large kapia peppers or 2 donuts
  • 3-4 suitable onions
  • 3 well ripened tomatoes
  • 2-3 cloves of garlic
  • salt, sweet paprika
  • oil
  • 1 bunch green parsley

And we move on to the ingredients of the corn flour, from which you prepare a beautiful polenta as a garnish, because this dish goes great with a polenta as big as a cart wheel.

So, wash the chicken well and let it sit in cold water for a while, at least while you prepare the vegetables.

We clean the onion and chop it not very small, we cut the peppers into cubes. Heat about 50ml of oil in a saucepan or pan with a larger diameter and add the vegetables. I wrote a larger diameter because the pieces of chicken should be made side by side, not overlapping. Let the vegetables cook well over a good heat, stirring lightly for about 5 minutes, then add the pieces of meat seasoned with salt and pepper. Stir and let it cook until the juice left by the meat decreases. Then it's time to add a teaspoon of paprika and diced tomatoes. It would be ideal to scald them and clean the seeds beforehand if you have time, but if it is in a hurry, you can use only cut ones.

Add about 100ml of water over the food, cover with a lid and let it cook over low heat. When the meat is ready, and the sauce has dropped enough (here it depends on how watery the tomatoes are) turn off the heat and add the finely crushed garlic. If necessary, season with salt and pepper. I don't mind if you add a little dried basil or oregano.

Sprinkle with plenty of green parsley and the food is ready.

Serve with polenta and to be a complete meal of pickles in the sun.

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Cook Pie braided with chicken and vegetables

Preparation time
Level
Servings

Ingredients

  • 800 gr puff pastry
  • 1 egg yolk to grease
  • 1 teaspoon milk
  • For the filling:
  • 350 gr chicken steak
  • 350 gr Mexican vegetables
  • salt and pepper
  • 2 tablespoons oil
  • 150 gr canned mushrooms
  • thyme and marjoram
  • smoked paprika
  • 1 egg + 1 egg white
  • 100 gr mozzarella

Method of preparation

How to make a delicious pie braided with chicken and vegetables.

First let the puff pastry thaw at room temperature.

In the meantime, we take care of the filling.

Boil the frozen Mexican vegetables directly in water with a little salt. Let them boil for 10 minutes, then drain.

Put the oil in a hot pan and fry a finely chopped onion in it. Add the well drained mushrooms and let them brown lightly together with the onion. Then turn off the heat and let the ingredients cool.

Finely chop the meat and add it over onions and mushrooms. Then add the well drained and cooled vegetables.

Mix the ingredients well, add an egg and an egg white, but also mozzarella. These last ingredients have the role of binding the composition well during the thermal process. Add more spices to taste and mix well.

We spread the sheets of dough on the foil in which they were wrapped. We cut them at the ends into strips of maximum 1 cm wide and 2-3 cm long.

At the base of the dough we put the filling composition.

Then, place the strips of dough over the filling. We weave them nicely, one on top of the other at opposite ends.

We transfer the braided pies into cake trays lined with baking paper. Grease the dough on the surface with egg yolk mixed with milk and sprinkle a little sesame.

Bake the delicious appetizer pies for 35-40 minutes at 180 degrees. Let them cool before serving and serve with gusto with your loved ones.

See also the recipe in pictures by accessing the photo gallery above!


Chicken stuffed with vegetables

I met Andrei Iordache, the author of the casalot.ro blog at the Maggi Academy, where he showed a lot of skill and more appetite for cooking. So I invited him to show his appetite for cooking in Teo’s Kitchen, where I promised to put recipes from time to time that you send me.

Andrei proposed today a chicken stuffed with rice and vegetables and as he says, the stuffing does all the magic of the recipe! You can use the same filling not only for chicken, but also for duck, turkey or simply as a garnish for any kind of steak.

Ingredients for chicken:
- 1 chicken (1 - 1.5 kg)
- 2 cloves of garlic
- 2 tablespoons butter
- salt, pepper, paprika
- 1/2 cup of water or vegetable soup

Ingredients for the filling:
- 1 tablespoon butter
- 1 teaspoon dried thyme (or fresh if you have)
- 2 green onions or a small onion, finely sliced
- 2 bell peppers
- 1 cup of finely sliced ​​mushrooms
- 1 cup of rice
- 3 cups of vegetable soup (I put 2 1/2 cups of water + cubes of vegetable soup from the fridge)
- 1 bunch of parsley
- 1 bunch of dill
- salt

First of all, we take care of the filling because, despite my expectations, it is better to prepare the rice before putting it in the chicken. Initially I wanted to fill the chicken with a mixture of bread croutons, bacon and vegetables, but the rice intrigued me more. I cut the onion as fine as I could and hardened it in butter. then I added the diced bell peppers, mushrooms and thyme and mixed well so that the ingredients were known. Immediately after I put the rice and the cups of liquid.

While the rice was boiling (20-30 minutes) I washed the chicken and peeled it from the remaining unripe feathers. When I turned off the rice, I mixed almost all the garlic slices together with the finely chopped parsley and dill. The tray greased with a tablespoon of butter received with open arms the chicken that I had previously filled with the prepared rice. I put one or two more slices of garlic over the chicken greased with the last tablespoon of butter and garnished it with pepper and paprika. I recommend you put a little salt over the chicken and put a cup of liquid. Keep the chicken on the stove for about 1 hour over medium heat. The chicken is ready to eat when a fork enters it easily and when no more blood comes out of the stung place. Sprinkle the chicken with the juice from the pan every 15 minutes.

The aromas of rice, pepper and garlic are insane in the given combination. I ate this super food with 3 office colleagues. Thanks a lot to Teo for hosting the blog and I hope you like the chicken with rice.


CHICKEN BREAST WITH VEGETABLES IN THE OVEN

Baked chicken breast with vegetables, an extremely simple food, tasty and very easy to make. It is ideal when we want something easy and healthy but, at the same time, very easy to prepare.

We really like this baked chicken breast with vegetables, we make it with various vegetables, in the combinations we like or depending on what we have at hand.

It is a low calorie food, so if you are on a diet or want a tasty and healthy meal, try the combination, it is delicious!

  • 1 chicken breast (500g-600g)
  • 2 cloves of garlic
  • 1 large red onion
  • 1 medium broccoli
  • 2 little pumpkins
  • 2 carrots
  • 1 bell pepper
  • 1 red
  • salt pepper
  • 3-4 tablespoons of olive oil
  • paprika
  • dried oregano

How to prepare chicken breast with baked vegetables

First we deal with vegetables. We wash them very well and clean them, then we cut them so that they are somewhat equal, so that they can be cooked evenly. The most delicate ones, such as broccoli, must be unwrapped in small bouquets. Instead, slice the carrot finer, so it can be cooked at the same time as the other vegetables. Slice the onion larger, cut the pepper into sticks and slice the zucchini thicker.

Place them mixed in a tray, leaving a free part to place the chicken breast. Salt and perish, then sprinkle with olive oil.

Cut the chicken breast into 4 pieces, salt and pepper it, then transfer each piece to an aluminum foil greased with oil, put half a clove of garlic on top, sprinkle with paprika and dried oregano.

Wrap each piece in the same way and place the packages in the tray, next to the vegetables.

Preheat the oven to 200 ° C and bake for 25-30 minutes. The vegetables should soften slightly but still be crispy.

Eat chicken breast with vegetables. It's a treat, I assure you! Enjoy!

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Chicken soup with vegetables is one of the favorite soups of Romanians. Delicious especially if it is made with chicken raised in the yard, the following chicken soup is easy to prepare, if you follow the recipe below!

Chicken soup - enjoy everyone's appetite!

1. Peel, cut and wash the chicken. Put in 2-3 liters of cold water with a pinch of salt and bring to a boil. Foam or change the water, cover the pot with a lid and bring to a boil.

2. Add onions, carrots, celery, parsnips and green beans, all washed, cleaned and finely chopped. Foam as many times as needed and simmer for 30 minutes.

3. Peeled tomatoes and bell peppers are cut into cubes. Add to the soup and cook for another 5-10 minutes. Season with boiled borscht separately or with lemon juice, season with salt and season with egg yolk. The chicken soup is flavored with finely chopped greens.

2 / 5 - 6 Review (s)

The classic Quiche Lorraine recipe is a rustic tart made of tender dough, usually filled with bacon, green onions and sour cream filling with egg. The name quiche lorraine comes from the region of southeastern France - Lorraine. This recipe has been recorded for about 200 years in this region, so any other versions of quiche with chicken, eggs, tuna, etc., can no longer be called Lorraine, but simply quiche.

Quiche is an appetizing rustic tart, but if you prepare it with good-looking utensils, then the end result will be even more spectacular. In this recipe I used the quality tools provided by Homi.md. If they impressed you then I invite you to see the whole collection of utensil brands here.

Here are the ingredients you need for your quiche dough recipe:

300 gr flour
150 gr butter 83.2%
2 yolks
1/3 teaspoon salt
1/4 teaspoon turmeric (turmeric) - exclude if you do not prefer
3-4 tablespoons of cold water

Ingredients for quiche dough

Here are the ingredients for filling quiche with chicken and vegetables:

1/2 chicken breast cut into strips (approx. 120 gr)
3 eggs + 2 egg whites
200 gr whipped cream
a handful of broccoli popcorn (about 70 gr)
1/2 bell pepper cut into strips
1 chopped green onion or 1/2 plain onion
dill according to preference
salt and pepper

Quiche filling with vegetables and chicken

How to prepare the recipe for Quiche Dough with chicken and vegetables:

1. 1. In a bowl, combine flour, salt and optionally turmeric. Add the diced cold butter and mix everything with a fork or food processor until the composition becomes sandy.

2. Add the yolks and mix a little, then pour the cold water and knead the MINIMUM possible until you form a ball of tart dough. It's ok to see little dots of butter in the dough. This means that the crust will be tender. Preferably, you should not use your hands at all so as not to develop the gluten network. The more we knead this fragile dough, the harder and more elastic the crust will be.

3. Wrap the dough in cling film and keep in the fridge for about 15-30 minutes until you prepare the ingredients for the filling.

4. Press a little flour on the table and spread a 0.5 cm cake with the rolling pin and place it in the tart baking tray with a detachable base like the one from Jamie Oliver (see the offer here). Do not spread the cake too thin so that you do not lose dough. Cut the edges with scissors, from them you can make decorative popcorn.

5. Prick the tart with a fork and put it in the oven for about 15 minutes, at 200 °. It is best to put a baking sheet + berries or baking balls on top so that the dough does not rise.

How to make the filling for the quiche recipe with chicken and vegetables:

1. In a bowl, whisk together the remaining eggs + egg whites from the tart dough. Season with a little salt and pepper.

2. When the crust has baked and cooled a bit: press the onion, chicken strips seasoned with salt and pepper. Add the broccoli popcorn, the pepper strips. Pour the egg mixture on top. Press a little chopped dill.

3. Bake this quiche with chicken and vegetables at 190 ° for 40 minutes or until nicely browned.

Tips and tricks to prepare quiche with chicken and vegetables:
  1. If you prepare the tart dough based on coconut oil, do not put the dough in the refrigerator because it will harden very hard and will be difficult to shape.
  2. If you do not have a tray with a detachable base then you can wallpaper a simple one with baking paper to easily remove the tart from the tray.
  3. If, for unknown reasons, you obtained a fragile dough, then proceed as follows: read a cake as the bottom of the tray, place it in the tray and spread your fingers towards its edges so as to give it the shape of a cake. See here all tart collection on my blog! Try the tart recipe with cheese and asparagus, click here for the recipe.

Prepare this recipe and tell me your impressions on my Facebook or Instagram page. There, they share different ideas for healthy eating and lifestyle.

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Here are the ingredients you need for your quiche dough recipe:

300 gr flour
150 gr butter 83.2%
2 yolks
1/3 teaspoon salt
1/4 teaspoon turmeric (turmeric) - exclude if you do not prefer
3-4 tablespoons of cold water

Here are the ingredients for filling quiche with chicken and vegetables:

1/2 chicken breast cut into strips (approx. 120 gr)
3 eggs + 2 egg whites
200 gr whipped cream
a handful of broccoli popcorn (about 70 gr)
1/2 bell pepper cut into strips
1 chopped green onion
salt and pepper

How to prepare the recipe for Quiche Dough with chicken and vegetables:

1. 1. In a bowl, combine flour, salt and optionally turmeric. Add the diced cold butter and mix everything with a fork or on the food processor until the composition becomes sandy.

2. Add the yolks and mix a little, pour cold water and knead MINIMUM as possible until you form a ball of tart dough. It's ok to see little dots of butter in the dough. This means that the crust will be tender. Preferably, you should not use your hands at all so as not to develop the gluten network. The more we knead this fragile dough, the harder and more elastic the crust will be.

3. Wrap the dough in cling film and keep in the fridge for about 15-30 minutes until you prepare the ingredients for the filling.

4. Press a little flour on the table and spread a 0.5 cm cake with the rolling pin and place it in the tart baking tray with a detachable base like the one from Jamie Oliver (see the offer here). Do not spread the cake too thin so that you do not lose dough. Cut the edges with scissors, from them you can make decorative popcorn.

5. Prick the tart with a fork and bake for about 15 minutes at 200 °. It is best to put a baking sheet + berries or baking balls on top so that the dough does not rise.

How to make the filling for the quiche recipe with chicken and vegetables:

1. In a bowl, whisk together the remaining eggs + egg whites from the tart dough. Season with a little salt and pepper.

2. When the crust has baked and cooled a bit: press the green onion, the chicken strips seasoned with salt and pepper. Add the broccoli popcorn, the pepper strips. Pour the egg mixture on top. Press a little green dill.

3. Bake this quiche with chicken and vegetables at 190 ° for 40 minutes or until nicely browned.


Video: Πώς να μαγειρέψουν τηγανισμένα noodles στην κινεζική γουόκ σωστά. (August 2022).