For those who like to make your kitchen a place to explore new flavors and dishes , and above all enjoy a healthy and balanced diet, here you share some tips and Recipes so that they can play a time to explore new dishes and condiments.
Food tastes in different countries secret is in the variety of seasonings and herbs that are used. You can see down the seasonings and ingredients with which some countries develop their recipes and give you tap your traditional dishes:
Spain: saffron, bay leaf, parsley, olives, olive oil, garlic, cumin.
Mexico : Epazote, cilantro, onion, chile, thyme, peanut, sesame, piloncillo, achiote, tortilla, corn, tomatoes.
Italy: Oregano, bay leaf, garlic, basil, many cheeses, pastas, tomato.
Arabic: mint, cilantro, parsley, grape leaves, wheat, yogurt, jocoque, olives, olive oil, cloves, bread, sesame
East: ginger, seaweed, tofu, Tamari, soy, mushrooms, lots of vegetables steamed, cilantro, rice, fresh seafood.
Hindu: Turmeric, cinnamon, nutmeg, curry, coriander, fall.
With all these ingredients can play a variety of natural flavors to create and give a really nice flavor.
share some recipes from different countries to put them into your weekly menu. Remember that these recipes are purely vegetarian , and if you're not a vegetarian, maybe you'll see the evidence that the meat is no need for a meal that is truly rich.
Mint salad dressing
• half cup of sunflower seeds
• Half cup extra virgin olive oil • A
• A quarter cup of fresh mint, washed and disinfected before
• Three-quarters of a cup of water •
lemon juice four or five. If you do not have much juice, a little more, depending on taste
• sea salt to taste • Media
or to taste • 3 tablespoons soy sauce natural ( Tamari)
Licua sunflower seeds in a blender. When they are grainy, add water. Licua until you feel a creamy paste and is gradually adding the other ingredients. Licua and test, and adding salt and lemon is to taste
Tip: Try this dressing on a salad of lettuce, spinach or sprouts if you like and sprinkle a little toasted sesame seeds for garnish.
Joy of salad and vegetables coditos
• 1 red pepper into small squares and party
• 1 green pepper into small squares and party
• 3 stalks celery •
matches squares 1 red onion into very thin and small squares
cooked carrots • 3 •
squares 1 cup steamed broccoli, which is not too cooked but creaks when they bite. When you cook broccoli add water a little basil flowers. You can substitute broccoli or cauliflower for use both. • A package of
coditos integrals. •
bay leaves Sea salt • Olive oil •
In a saucepan put enough water to boil with sea salt and bay leaves. Once the water boils add coditos and a tablespoon of olive oil. Let it cooked until al dente or soft. Rinse with cold water and escúrrelos. In a bowl add all vegetables chopped into squares before adding a dressing of your choice. You can use the previous or another. Add coditos and incorporates gently with vegetables. Serve cold.
• A package of lasagna (spinach, preferably)
• Half a kilo of cheese curd, sugar or white
• 2 tablespoons cornstarch or Kazu
• Some grains of star anise or a pinch of fennel
• A quarter cup or more of very finely minced basil
• 600 ml tomato sauce
• A red pimento red, large, chopped into squares
• A green pepper squares
• manchego or mozzarella cheese to taste • Some
fifteen branches spinach washed and disinfected before
• Media •
teaspoon oregano bay leaves
One medium onion chopped • 5 cloves garlic, medium or small
• Olive oil to taste •
An eighth cup Tamari (soy sauce) •
sea salt to taste
Gently fry the garlic (very finely chopped) in olive oil with onion, salt, pepper, bay leaves, oregano, basil, anis and tomato sauce (300 ml) for 5 minutes over medium heat. Once seasoned sauce, Tamari adds. Liquefaction of the remaining tomato sauce with red kuzu. Once liquefied, incorporates the above sauce and season to seven minutes over medium heat in saucepan until thickens. Once well seasoned, turn off heat and let stand covered. Put the spinach to steam cook for two minutes, which softens only, not to be perfectly cooked. Boil enough water with a little garlic and bay leaves. Once it boils, add a splash of olive oil and pasta. Stir well to keep the lasagna from sticking. Once ready lasagna, rinse with cold water and drained. Put a layer of pasta in an ovenproof glass. Cover with the spinach and add a final layer with cottage cheese or curd. Bathe with tomato sauce and repeat the operation again. In the end, cover it with manchego cheese throughout the dish. Preheat oven to 150oC and cooking for 5 to 7 minutes. You can also use the microwave. Serve hot, accompanied with a salad.