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Peel the vegetables, wash them, cut them into larger pieces and then boil them in a pot of water in which I put a drop of salt and a little olive oil. The water should cover the vegetables.
When they have boiled, remove them with a spatula, let them drain and then pass them. Add the juice in which they boiled, little by little until it reaches the desired consistency.
Add the butter and mix well. Put the soup on the fire and let it boil for about 10 minutes, then remove the pot from the heat.
In a bowl beat the eggs well, add 2 tablespoons of soup and then pour this composition into the pot, stirring constantly.
Season to taste with salt and pepper and season with green parsley.
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Veggie Burger - spelled and soy 250g
Don't know what 100% HEALTHY vegetarian food to prepare? Here are some criteria to consider: to have many BIO vegetables and legumes, to have over 10% quality vegetable protein, to have few sugars and only complex carbohydrates, with slow release, to have dietary fiber that is related to hunger for a long time. A! And be ready in 5 minutes.
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The ProDietaMagazin.ro store delivers PRIMEAL FRANCE BIO products that meet all these criteria. BIO = ORGANIC = ingredients from Organic Agriculture, grown not intensively, but IN NATURAL RHYTHM.
Features: organic products, vegan certificate, rich in fiber and protein. Weight: 250 gr.
Contents: 2 transparent 125g bags, enough for 8 burgers.
Vegan mixture of spelled, oats, rye and soy to make tasty and rich in vegetable protein burger recipes.
In this tasty recipe, pumpkin and sunflower seeds highlight the typical taste of lettuce.
Are you in a creative mood? Personalize your burgers by adding grated vegetables, cheeses and spices of your choice.
You can eat them hot or cold, accompanied by lettuce or vegetables according to your wishes.
Alacul (Triticum speltae) is a straw cereal from the grass family (wheat) but with less gluten.
Considered the primary wheat and panacea, spelled, spelled or spelled is certainly one of the best existing varieties of wheat, with a history of over 7000 years.
Easy to digest food and very rich in fiber, it is recommended for a healthy diet, for improving blood circulation and lowering cholesterol.
It has a nut-like aroma and is a very nutritious cereal, with more protein, complex carbohydrates and vitamin B than wheat.
Its content of essential fatty acids has a beneficial effect on the nervous system.
ingredients: Alac BIO (GLUTEN) (35%), oat flakes BIO (GLUTEN), soy flakes BIO (13%), rye flakes BIO (GLUTEN), sunflower seeds BIO, pumpkin BIO, onion BIO, miso BIO (BIO SOY, BIO barley (GLUTEN), sea salt, BIO sunflower oil), BIO psyllium, BIO parsley, BIO spices. BIO ingredients from Organic Agriculture.
Preparation: mix a mix pack (125g) for veggie burgers with the same volume of hot water (280 ml) and salt.
Let it thicken for a few minutes. Adjust the spices and water, if necessary, stir.
Form small burgers with a spoon directly into a pan with oil and cook for a few minutes on each side. If you want to avoid oil, you can prepare the recipe for vegetarian burgers in the oven, on a non-stick tray or with baking paper.
Those who want a non-vegan meal, can replace the 280 ml of water with 1 egg and 200 ml of boiling water.
Allergens: contains gluten, soy. May contain traces of sesame and oily fruits
Storage and consumption conditions: store in a dry and cool place, away from light.
Country of origin: EU / non-EU agriculture
Manufactured by: France
Certifier: Ecocert FR-BIO-01
|Energy value per 100g||392Kcal or 1648Kj|
|Fats (lipids)||10g of which 1.4g saturated fatty acids|
|Carbohydrates||54.9g of which 2.7g sugars|
PRIMÉAL FRANCE has one of the most numerous and varied ranges of organic food and organic food products.
Vegetable cream soup with scrambled eggs - Recipes
Preparation time: 2 h 40 min.
Ingredient: 50 g butter, 1/2 kg potatoes, 1/2 kg peas, 1 onion, 1 tablespoon flour, 1 egg, 1 cup milk, greens, salt.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: Put in a pot with butter, peeled potatoes and cut into squares and finely chopped onion. Let it simmer for a few minutes. Then pour 1 apa l of water, add the peas and salt, cover and simmer for 1.5-2 hours. Beat well in a saucepan flour and egg with milk or water. When the soup is boiled, pour with a teaspoon of this mixture and simmer for 5-6 minutes. Finally, sprinkle with chopped greens.
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Chamomile or lime tea is prepared before serving, throwing the dried flowers in boiling water. Boil for only 5 minutes. Rosehip tea, which contains a large amount of vitamin C, is prepared according to certain rules, just to keep as much vitamin as possible and after boiling. This is done only if the rosehip is boiled for a limited time (10 minutes), in boiling water in an enameled bowl with a lid and if it is then left to soak (soak) in the same bowl for a few hours. Rosehip tea is indicated instead of drinking water throughout the day, because, in addition to its important nutritional value, it has a pleasant taste.
Raw vegetable and fruit juices
The juices will be prepared only before being served.
They can be prepared from carrots, beets, potatoes, well-drained tomatoes, lettuce, pears and sweet apples, strawberries and grapes.
The fruits are washed placed in a sieve under a stream of cold water, and the roots are washed with a brush. It is then cleaned by removing the damaged parts. Then grate them on a grater without removing the peel with a knife and squeeze through the gauze.
- Tomatoes are cut into pieces and squeezed through gauze.
- Grate apples and pears on a glass grater.
- Wash the leaf well with the leaf under a stream of water, grind it with a knife and then squeeze through the gauze.
- Vegetable juice is tastier if you add a little apple juice. To improve the taste, the juices can be combined with each other. Vegetable juices are not drunk like water in a glass, but with a teaspoon or the respective amount is added to the soup, to the table. From 400 g of raw carrots you get 100 ml of juice, and from 200 g of tomatoes - 100 ml of juice.
- Chisels are a nutritious and easily digestible drink. Starch is the basis of the composition of any chisel, it gives its semi-liquid consistency.
For gastritis patients with hyperacidity or ulcer, the soups are prepared either from milk, or from cereal flours, or from flour boiled in water or in vegetable juice. The vegetables can be boiled in water and then strained, obtaining a clear vegetable soup or they can be boiled and then sifted to obtain vegetable cream soup.
Clear vegetable soups thicken with flour. They become more nutritious and their taste improves if milk or egg yolk is added (smeared with sour cream) and a teaspoon of butter is served. Flour soups, as well as those made from vegetables made with flour mucilage, are very suitable, because they cause exaggerated gastric secretion or neutralize it, having the effect of a real gastric bandage.
In ulcerative disease it is recommended not to consume more than 1/2 portion of soup at one meal.
For the ulcer patient, the meat must be boiled and then chopped, because in this form it is the easiest to burn. The meat is cleaned of bones, scratches and skin and then boiled in cold water without salt. By boiling in cold water, the meat yields to the water a good part of the exciting substances for the gastric secretion, the so-called strength of the meat. The smaller the pieces of meat and the boiling is done in continuous and prolonged boiling, extracting a greater amount of extractive substances and mineral salts from the meat. By boiling, the fibers of the meat soften and become softer. To relieve the sick stomach from extra work, it is even better if, after it has been cooked, the meat is passed 2-3 times through the mincer.
In ulcer disease, the most suitable method of preparing meat is steaming
Raw minced meat and shaped like meatballs is placed in a strainer, covered with a lid and boiled for half an hour. By prolonged steaming, the meat is frozen, losing at the same time an even more important amount of extractive substances, which damage the stomach by stimulating the secretion. For the feeding of the ulcer patient, the minced or chopped meat from which soufflés or puddings are made must first be boiled and then chopped.
The pasta, in order to be easy to burn, is boiled in a large amount of water and rinsed with warm water.
Before serving, while they are still hot, mix with fresh butter or a little oil. Gris for the house (garnish next to the meat) or for the various puddings served as a second course, boil in clear vegetable soup. The same is done with rice for pilaf or pudding. In this way the flours become tastier and more nutritious, due to the addition of mineral salts and vitamins from vegetable juice. Rice and flour are not fried in fat.
Permitted vegetable dishes are preferably prepared as soufflés, puddings or meals with dietary sauces.
Dietary sauces for gastritis and ulcer:
Sauces allowed in ulcers must be prepared dietary, ie contain uncooked fat (butter or oil). It is added to boil in the sauce or, in the case of butter, it is added even in the plate over the hot food.
The ulcer sauces are prepared on the basis of milk and clear vegetable soup with the addition of sour cream, yolk or vegetable puree.
They are a well-tolerated food and useful in ulcer disease, if the preparation is correct. Dietary boiled eggs are prepared as follows: put whole eggs to boil in cold water or better break the egg in a tile that is put on the fire, placed in another bowl with cold water. By breaking the egg before boiling, there is a certainty that it is fresh. The egg is boiled when the egg white has set. Romanian mesh, to be dietary, is prepared by turning the raw egg in boiling water without vinegar.
Among the egg dishes, the easiest to burn is the steamed omelette. In order for the omelet to turn over without breaking, place the cup for 10 minutes on a damp cloth.
For the ulcer patient, who has to consume a liter of milk a day, milk flour preparations are very suitable. Gray is better to prepare in the form of foam. This is a dessert that is very easy to burn, because semolina swells by beating with the target (on fire) and becomes fluffy.
Beating the semolina should be done during cooking and a few minutes after that. The gray must not boil for more than 4 minutes, after which it binds (cools) too hard and no more foam. Also from boiled flour, low in milk, you can prepare sweetened puddings to which are added egg yolk and beaten egg white.
Flour pudding, in addition to its important nutritional intake, is easy to burn due to the addition of beaten egg white which, through the incorporated air, makes the pudding grow in the heat of the oven, giving it a fluffy consistency. The pudding should be boiled in a form greased with butter and sprinkled with flour, the form that is put in the oven placed in another bowl with water.
The pudding is put in the oven covered with a lid to prevent the formation of the caramel crust that the flour from the flour usually makes in the heat of the oven and which by its consistency could irritate the stomach lining.
Creams are a dessert indicated in ulcer disease, both because they are very nutritious and for their consistency. They are made from milk, eggs, sugar and flour or starch. They can be flavored with vanilla and vitaminized with fruit juices.
Any chisel with a higher starch content can become a cream.
Gelatins. Gelatin is also a dessert indicated for stomach patients. These, in addition to being easily digested, bind excess hydrochloric acid. The gelatin is prepared by incorporating in the milk cow's cheese, sour cream, soda, syrup or fruit juices one sheet of gelatin per serving. Put it in the fridge to thicken and before eating it, keep it for a quarter of an hour at room temperature so that it is not too cold.
The advantage of gelatins prepared from juices or fruit purees is the unaltered vitamin intake, because gelatin is a dessert that is prepared cold.
Compote is not an ideal dessert for stomach ailments. When it is consumed, it must be prepared from sweet fruits: pears, apples, cherries, apricots, raspberries, passed through a sieve, after boiling. The compote for gastritis and ulcer is moderately sweetened.
Sometimes ripe fruits eaten without peel in small quantities and not on an empty stomach are also allowed.
Cakes are allowed: boiled dough such as eclaire, etc., pandispan dough, dry biscuit dough and sandy dough.
The characteristic of these doughs is that they are not leavened and do not have much fat to make them indigestible. These cakes are baked in a paper-lined tray.
Sandy dough ulcer cakes can be tarts filled with pellets, vanilla cream, fruit jellies, egg white foam, cottage cheese, etc.
The eclairs can also be filled with vanilla cream or cream prepared from coffee substitute or whipped cream.
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Family favorite chicken pie
- 1 ⅔ dogs mixed vegetables frozen, thawed
- 1 & frac14 cups boiled chicken diced or diced, this time I used a sliced roast chicken
- 1 can cream of chicken soup
- 1 cup plus 1 tablespoon Bisquick, you can use healthy or original heart
- & frac12 cup plus 2 teaspoons milk, I used 2 percent
- 1 large or extra large egg
- & frac14 teaspoon ground pepper, optional
- Casserole in the oven
- Bisquick recipes
- Chickens and vegetables
- family meals
- can pie
- fast and easy
Preheat the oven to 400 degrees, spray a 9-inch pie plate with cooking spray and set aside.
In a medium bowl, lightly mix the vegetables, chicken and soup lightly until combined. Pour into the prepared pan.
In a separate medium bowl, mix Bisquick, milk, pepper and egg with a fork until combined. Pour over the vegetable mixture. Scattered.
Bake for about 30 minutes or until golden brown. Remove and let stand on the counter for 5 minutes before serving.
→ Cut the bacon into thin and small slices. Put them in a non-stick pan and brown them well. When they are ready, take them out on an absorbent napkin.
→ Put a tablespoon of olive oil in the remaining fat and cook the finely chopped onion. Add the finely chopped garlic, when the onion is hardened and then the leek chopped into thin slices and chopped (also with the green, chopped part).
→ Boil the carrot and celery in a liter and a half of water, chopped into pieces, together with the bay leaves.
→ When the carrot and celery are well cooked, add the onion, garlic and leek, seasoned with the juice left.
→ Add the beans and cook everything over low heat with a lid on the pot, about 10-15 minutes.
→ Put the finely chopped celery leaves, add oregano and cook for another five minutes. Set it aside.
→ Beat the egg well, add the milk and a couple of tablespoons of cold water and turn everything over, suddenly, in the winter soup with vegetables.
→ Mix, season with salt and add freshly ground black pepper (about a teaspoon)
→ Put the parsley and the browned bacon.
→ Serve with warm bread and, if you want, with sour cream.
Bonus ideas for winter vegetable soup
You can replace beans with peas or carnations.
You can put more vegetables if you prefer a thicker soup.
Cream can be replaced with a cup of whipped milk. Put the beaten milk first, then the beaten egg and mix with a little cold water.
Instead of bacon, you can also use smoked bacon, well browned before or, if you have, a handful of jumari!
Simple ingredients for celery cream soup
Friendly chef Jamie Oliver has come up with a very simple cream celery soup recipe that doesn't require any extra vegetables other than onions, garlic and spices. We tell you this so that you will not be surprised when you find in the cookbooks and other recipes for celery cream soup, which also have potatoes or carrots, for a different taste and a creamier texture of the soup. So, here's Jamie Oliver's soup recipe, a very easy dish that can be ready in less than an hour!
Here's what you need for celery cream soup:
1 bunch of celery or 1 regular celery
1 large onion
1 clove of garlic
1 bunch of parsley
1 liter of vegetable soup
100 ml of cream
salt and pepper
olive oil for serving
How to make celery cream soup?
Celery should be washed and cut into small cubes. Finely chop the previously cleaned and washed onion, parsley and garlic, then heat a few tablespoons of olive oil in a larger pot. Add the celery, onion and garlic and let them cook for about 15 minutes on low heat so that they soften but do not caramelize. Add the parsley and vegetable broth, sprinkle with salt, pepper and nutmeg to taste and bring the soup to a boil for about 15 minutes, over medium heat, then pour into a blender. At the end, add liquid cream and mix until the result is a fine and creamy composition, which can be seasoned to taste. If you think the soup is not fine enough, you can strain it through a sieve to get rid of any small pieces of celery that have not been blended.
Add some crispy croutons and enjoy the flavor of the soup!
Here you can find a delicious recipe for lentil cream soup, according to Horia Vîrlan's original recipe!
Chicken soup with noodles and egg rags
Every time I boil chicken in a normal pot or under pressure, I don't throw the juice. I put it in bottles and leave it in the freezer. It can be used in a lot of dishes, from soups to stews, risotto or anything else where you need chicken juice. If you want, you can also find chicken juice on the market, at connserve, but, from my point of view, there is no point in buying it and you do it better at home when you make chicken for steak or beef salad.
Boil the chicken in a pressure cooker or under normal pressure. Remove the meat and pass the remaining juice through a strainer.
Peel the onion, carrot and parsnip and grind them in the food processor. If you want to chop them by hand, it's no problem. I make them at the robot because my dwarfs don't like to feel the big chopped vegetables when they eat.
Put them in the pot with the chicken juice, to boil. Add salt to taste.
Peel the potatoes and cut into cubes. Add to the soup next to the other vegetables.
When the vegetables are cooked, add the noodles and cook according to the recommendations on the envelope / bag (usually 3 minutes). Break the egg in a bowl with a fork. Pour slowly into the soup pot and mix vigorously with a fork so that the egg is made of rags. When everything is ready, take it off the heat and serve it hot.
Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.
The meat is washed and boiled with cold water. Remove the foam when it boils, add the washed and cleaned vegetables, a little salt and continue boiling over low heat. When the meat has boiled, remove it, prepare a dish from it, and strain the soup and boil it for another ten minutes with the noodles boiled separately and wash with cold water.
The noodles boil separately because otherwise they will disturb the soup, which must remain clear. Instead of noodles, you can use egg scraps that are prepared as follows: beat an egg foam with two tablespoons of flour, then put the dough with a teaspoon in the soup.
Sprinkle the soup with greens, add the boiled vegetables and serve hot, with salted cheese and grated pepper placed directly on the plate.