NACHOS RECIPE WITH MUSHROOMS, MAIZE, BEANS, AND CHEESE

NACHOS RECIPE

NACHOS RECIPE WITH MUSHROOMS, MAIZE, BEANS, AND CHEESE

Nachos recipe with mushrooms, corn, beans, and cheese.

In my opinion, when you are going to make a nachos dish, the most important thing is that you do the nacho low thin and the topping high. This way you have on every piece of nacho the delicious, rich flavors of the vegetables in tomato sauce, delicious melted cheese and avocado and sour cream. Mmm ……. this does people well every now and then.

We actually only make nachos vegetarian. With this richly filled nachos dish with mushrooms, corn, beans, and canned tomatoes, you really don't miss the meat. I'm convinced of that! Completely with the melted cheese, avocado and sour cream on top. 

RECIPE NACHOS WITH MUSHROOMS, MAIZE, BEANS, AND CHEESE

PREPARATION        COOK TIME                           TOTAL TIME

10 MINUTES            25 MINUTES                         35 MINUTES

                             Number of persons: 4

            

             INGREDIENTS

• 400 grams of tortilla chips, natural
• 3 cloves of garlic, finely chopped
• 1 small onion, peeled and finely chopped
• 250 grams of chestnut mushrooms, finely chopped
• 1 heaping tablespoon of paprika
• 1 heaped a teaspoon of cumin powder
• 150 grams of canned corn
• 160 grams of canned red kidney beans
• 1 can of tomatoes at 425 grams
• 175 grams of matured cheese, grated
• 125 grams of sour cream
• 1 stem spring onion, cut into thin strips
• 1 ripe avocado
• Juice from a small half lemon

             INSTRUCTIONS

Put a pan on the stove and pour a little (olive) oil in it. Fry the garlic and onion.

Spoon the mushrooms through and fry until the mushrooms are colored and shrunk.

Stir in the paprika and cumin powder.

Add the corn and beans and toss several times.

Mash the tomatoes with a hand blender and pour. Add a splash of water and reduce it to the desired thickness. Until you have a firm, thick sauce.

Meanwhile, preheat the oven to 180 degrees.

You also cut the avocado lengthwise and remove the stone. Spoon out the pulp with a spoon and mash it. Add the lemon juice, 2 teaspoons of sour cream and season with black pepper and perhaps a little salt. Set aside

To the other sour cream, add a little bit of water and turn into a creamy sauce. Place in a separate bowl.

Divide the tortilla chips over a large oven plate or do this in two.

Spoon the vegetable sauce over the tortillas and spread the grated cheese on top.

Place for about 5 minutes until the cheese has melted well.

Remove from the oven, add some sour cream and avocado and serve immediately.

Enjoy!

Have you made these nachos with mushrooms, corn, beans, and cheese?

Share the recipe and comment below.

                Thanks for reading

Easy Bulgarian kebab recipe

Easy Bulgarian kebab recipe

Easy Bulgarian kebab recipe

Bulgarian kebabs are one of the most delicious and delicious kebabs you can cook at home. Below we will teach you how to make Bulgarian barbecue in the simplest way and we hope you enjoy this delicious dish.

Bulgarian kebabs are a variety of foods that have a unique taste and if you want to cook high-energy and tasty food at home, you should not miss cooking this delicious kebab. The recipe for Bulgarian kebabs includes lamb or veal and chicken breast without bones and saffron, and butter, soy sauce, onion, and spices are used.

Chicken kebabs, Bulgarian kebabs, and Caucasian kebabs are a variety of delicious and delicious kebabs that you can serve to guests at various parties.

     Ingredient

• grilled meat 500 gr
• 1 large onion
• Cumin powder enough
• Garlic powder enough
• Chickpea flour 1 tablespoon
• salt and pepper enough

How to cook Bulgarian kebab recipe

grille the onion grille the juice Add the grilled meat

Add salt, pepper, cumin powder, garlic powder, and chickpea flour

Cook well and put in the refrigerator

Let's go to the barbecue brain

You can use the ingredients for a kebab kernel, such as a combination of hot onions, mushrooms, peppers, and carrots with pizza cheese or without pizza cheese

Or combine raisins, barberry, and walnuts

I used raisins, walnuts, and barberries cut the meat in half a centimeter thick with noodles on the nail.

With around cutter or a circular glass head, remove some of the material. Spread the middle on one side of the meat

And put the another side of the meat back on it, grease the pan and put the barbecue in the pan.

After you return the barbecue, you can place the rings on it. Close the pan to cook.

Crunchy Chicken with Cream Easy lunch recipes

Crunchy Chicken with Cream Easy lunch recipes

      Crunchy chicken with cream Easy lunch recipes

 Crunchy chicken with cream Easy lunch recipes .The housewife is always trying to prepare different recipes for her family over lunch, using different types of vegetables, and meat, poultry, and fish of all kinds, and trying for new and tasty recipes, and want to given the fast lifestyle and time-saving. she prefers recipes that are easy and fast to prepare. In this article, we will present a new and quick recipe for the lunch trip, crunchy chicken with cream.

            Ingredient 

         Crunchy chicken with cream Easy lunch recipes

• Crumbled Chicken Made with cream, four pieces of boiled and crumbled chicken breasts. 
• A box of cream. Two heads of sliced ​​onion. 
• Six cloves of minced garlic. A piece of green pepper, cut into thin slices. 
• Two tomatoes, cut into small cubes.
• A cup of tomato sauce. Pinch of sweet pepper. 
• Pinch of ground black pepper. 
• A little salt. 
• Two tablespoons of vegetable oil. 
• A box of mushrooms. 
• Shredded mozzarella, as needed.

           Method for preparation

How to prepare it so heat the oil, and fry the onion slices in it until well. Add garlic, mushrooms, capsicum, and stir for at least two minutes. Add tomato cubes, and my heart again. Put the chicken pieces, the tomato sauce and stir the ingredients until they overlap. Add the cream, and stir a little. Keep the ingredients away from the fire, and pour them into the tray. Sprinkle mozzarella on the face, and put the tray in a medium heat oven for about a quarter of an hour, until the cheese melts completely. Garnish with minced parsley, and serve hot.

Healthy ways to cook vegetables that taste good

Healthy ways to cook vegetables that taste good 

Healthy ways to cook vegetables that taste good 

Healthy ways to cook vegetables that taste good.The method of cooking vegetables to make them always delicious and delicious. Sauce, the cream is the best cover in the method of cooking vegetables.

Hot cooked vegetables and sauces are a great way to cover the better taste of some vegetables, and cheese is as good as vegetables and pasta. Try green beans with steamed eggs or broccoli with mayonnaise, and paste is a good idea as you can fill them with other healthy vegetables and foods like spinach or fish.

Simple tricks for cooking vegetables to get tasty

How to cook vegetables to taste?

If you want to cook vegetables in a way that stimulates your appetite and tastes better, there are several ways you can try some of them sweetened when fried or fried, such as sweet potatoes or when you soak the root vegetables, or pumpkin, in the oil and then boil, the oil evaporates and evaporates from the surface.

You can soften root vegetables by boiling because they become nymphs faster than steam.

Color Vegetable Cooking Method:

Purple:

Purple vegetables have high antioxidants. Grains, potatoes, asparagus, and red cabbage contain anthocyanin’s: they have water-soluble molecules. When you boil them, they lose color, so we recommend adding them raw or to the water. For example, red cabbage is usually cooked in vinegar.

Red :

Butane is what some red foods such as beets produce. Water-soluble and heat-sensitive, so treat them like purple vegetables.

Green:

Chlorophyll handles the green color of some vegetables. It is also soluble in water. It is best to boil a large amount of brine for a short time, then rinse with cold water.

They should have roasted or fried and then sweetened with lemon juice. In other words, dark green vegetables do not lose their color because of the carotene, which gives them an orange or red color.

White:

Potatoes, artichokes, cauliflower, onions, and other white vegetables lose their color after cutting or can turn brown because of their particular enzymes. But, you can preserve the material by keeping it in a bowl of sour lemon juice. It is also not recommended to cook or roast for a long time.

The method of cooking colored vegetables according to their color

Some Important and Practical Tips for Cooking Vegetables:

How to cook vegetables to appetite them?

A green salad with broccoli and tomatoes.

Salt, tomatoes and foods make it tastier.

Bitter chicory honey neutralizes.

For other bitter vegetables like leafy vegetables and vegetables like mushrooms, it's a  good idea to add a little salt.

 The cooking method with excellent bitter and sweet ingredients:

Mint with peas, parsley with sweet sauce, cumin with grilled carrots and olive oil with both sweet and bitter flavors.

Delicious sweet vegetables

Peas, carrots, and peppers have sweetening that should have enhanced with honey, syrup. It's bold to mix the sweets with fat, but if you want to convince someone to eat more vegetables, it's definitely workable. Yet, while the potatoes are melt with butter and the soup is luscious,

Spicy acidic vegetables

Fresh peppers and ginger improve foods like soup but use them with caution. Acids such as lemon juice, vinegar, rhubarb, sour cream, and yogurt make natural vegetable pastries, but if you want a good balance of flavors, use them on average.

 Great recipe and method of cooking appetizing vegetables

This recipe is a great example of how to bake vegetables, so they taste good and look great.

Method of cooking vegetables with cheese

Ingredient

Broccoli, cauliflower and carrots

3 tablespoons butter (60 g)

Grated Cheese (for taste)

Salt and pepper (to taste)

A little water

Instructions

Pour water into the pan

Then, add broccoli, cauliflower, carrots, butter, salt and pepper and cook over low heat.

Mushroom sauteed recipe

Mushroom sauteed recipe

Mushroom sauteed recipe

Mushroom sauteed recipe. Mushrooms are grown in Marmara and the Black Sea in Turkey. This food, rich in vitamins B and C, as known for strengthening the body's immune system. Thanks to the folic acid it contains, it plays an important role in the treatment of anemia. Since it has a high protein value, its recommended to consumed once a week. If your ingredients are ready, let's see how to cook mushrooms.

      Ingredients for mushroom dish recipe

• 1 kg of mushrooms
• Butter
• 1 onion
• 1 carrot
• 2 paste red pepper
• Tomato paste
• Hot water
• Red pepper
• Black pepper
• Salt

     Method

First, wash the mushrooms with plenty of water and cut them into small pieces.

Peel the onion and chop it. Chop the carrots and peppers after cleaning them.

Melt the butter in the pan and fry the carrots, peppers and onions. Add the mushroom to the mixture and continue roasting.

Add tomato paste, spices, salt, and very little hot water and cook until the vegetables are tender.

You can serve the mushroom meal together.

What are the Tricks of Mushroom Food?

When choosing the mushrooms, you will use, make sure that they are hard and smell fresh.

When cleaning the mushroom, you can use a knife instead of water. If you are going to clean it in water, be sure to dry it before cooking.

You need to cook the mushrooms for at least 15 minutes. For cooking, you can choose a pan or pan with a lid.

Mix your food often to blend the ingredients you will put in it.

How many calories are 1 part of Mushroom Meal?

One serving of a high-mineral mushroom dish is about 40 calories. It is a low-calorie food thanks to its high fiber content. So, it’s should prefer diet lists. If you wish, you can also try the creamy mushroom pasta or the mushroom risotto recipe.

. Do not forget to share the recipes you like with your loved ones.

chicken and vegetable recipe

chicken and vegetable recipe

How to make chicken and vegetable recipe. Of course, chicken or turkey meat takes its place at the corner of our table with all its glory. A delicious recipe comes from Food Stylist for those who cannot give up chicken meat dinner Whole chicken and vegetables recipe.

We always take care to make the night we welcome the new year special. Whether we are hosting family or friends, we definitely want to make the most delicious meals. One of the most important details in such a night is what happens in the main course.

 Here is a practical and economical and delicious "chicken and vegetables recipe" recipe from Food Stylist for those who cannot give up chicken meat.

       Ingredients 

• 1 whole chicken
• 1-2 carrots
• 1 red onion
• 30 grams of butter
• 1 tea glass of apricot marmalade
• 1 tablespoon flour
• 1 teaspoon pomegranate molasses
• 1 sprig of fresh rosemary
• 1 branch of dry salvia
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric
• 1/2 cup extra virgin olive oil

       Method

Step 1: Chop the carrot, peel the onions you peel and spread them on the baking sheet. Crush fresh rosemary, island tea, salt, black pepper, turmeric, and extra-virgin olive oil in a mortar to make the cream.

Step 2: Spread the mixture you prepared by feeding it in and out of the chicken by hand. Transfer the whole chicken meat to the tray you spread with vegetables.

Step 3: Bake in the oven set at 180 degrees for 50-60 minutes. During cooking, pour the oil accumulated in the tray over the meat.

Step 4: When the chicken is cooked, mix the marmalade with the softened butter at room temperature to spread on it. Spread this mixture all over the chicken. Put it back into the hot oven. Cook for another 10-15 minutes. When the chicken is cooked and browned, remove it from the oven.

Step 5: Separate the broth by filtering the water inside the tray. Take your vegetables in the tray with chicken broth into a saucepot. Add flour and 1 teaspoon of salt. Boil for 10 -15 min.

Step 6: Add the latest pomegranate molasses. Boil a few more pieces and remove them from the stove. Your sauce with vegetables is ready with your chicken.

TOMATO CHUTNEY RECIPE WITH GINGER AND GARLIC

TOMATO CHUTNEY RECIPE

TOMATO CHUTNEY RECIPE WITH GINGER AND GARLIC

Recipe for a tomato chutney with ginger and garlic.

This deliciously sweet, syrupy tomato chutney with ginger and garlic. Oops! That's good. That is why I immediately share this recipe with you today. If you already make this chutney and keep it in the fridge, I will soon have a delicious vegan/vegan vegetable wrap for you. And I want to tell you that you want to taste it!

RECIPE TOMATO CHUTNEY WITH GINGER AND GARLIC

1 jar of tomato chutney - preparation time: 5 minutes - cooking time: 40 minutes

             INGREDIENTS

• 6 vine tomatoes washed and dried
• 1 clove of garlic, peeled and chopped
• 1.5 cm ginger, peeled and chopped
• Black pepper and sea salt
• 2 tablespoons dark brown caster sugar
• 1 teaspoon of balsamic vinegar
• Extra: a clean (sterilized) jar of about 270 grams

      INSTRUCTIONS FOR PREPARATION 

Preheat the oven to 180 degrees.

Cut the tomatoes into quarters and place them on a baking tray lined with baking paper.

Pour a generous splash of olive oil over the tomatoes and place the oven tray in the preheated oven for about 20 minutes. Then spoon the tomatoes and roast for another 10 minutes.

Meanwhile, put a skillet on the stove and pour some olive oil into the pan. And take garlic and ginger in this and fry it.

Spoon the tomatoes from the baking tray into the frying pan and do not forget to add the released moisture.

Add the two tablespoons of dark brown caster sugar and let the tomato chutney reduce until you can no longer recognize the tomatoes as such and the sauce is thick.

Season the tomato chutney with salt and pepper and pour in the balsamic vinegar.

Spoon the chutney into the jar and screw on the lid. Turn the pot upside down and let it cool completely. Then place in the refrigerator.

Enjoy!

TIPS: The above recipe is a basic recipe for me. Since I like to eat this tomato chutney with dishes that have turmeric, cumin or paprika powder added to it, I like to keep the chutney simple. But of course, you can add a number of other flavors while adding garlic and ginger for more flavor. A shallot is also delicious, a finely chopped red pepper, a pinch of cinnamon or just taste like cumin. For example, take a look at my spicy pumpkin chutney with apple.

Did you make this tomato chutney too? Please let me know in a comment below how it went. if you made one of my recipes. Then I can see what is already being made of my recipes, I like that!

So please like, share and comment below.

             Thank you for Reading.

                     

How to cook turnips? Easy and Step by Step Method

How to cook turnips

How to cook turnips?

The turnip is a root vegetable of the Brassicaceae family that can be eaten whole or in pieces, alone or combined with other vegetables for baking. The yellow turnip (also called the gold ball) and the new turnip (or early) will be sweeter. For a more pungent flesh and taste, prefer the white and purple turnip. But how do you cook the water-rich turnip so it's not too bland? You can prepare it with steam, boiling water or in the pan. Then taste it in salads, mashed potatoes or even soups with toasted hazelnuts.

Steaming turnips

To preserve the vitamins and mineral salts of the turnip, prefer steaming. Brush your turnips underwater to remove earthy particles. Just cut the tops and rootlets (small roots) of the new turnips. Peel the other kinds of turnips. Otherwise, cut them into pieces. Fill the water compartment of your steamer. Place the turnips in the appropriate basket. Cook for 8 to 10 minutes in a steamer. If you are using a pressure cooker, place the turnips in the steam basket. Pour a bottom of the water in the casserole. Count 6 to 8 minutes of cooking with a pressure cooker from the whistling of the valve.

Cooking turnips with water

Cook your turnips in boiling water very easily. Wash them under clear water. If you've chosen new turnips, just brush them. Otherwise, peel your turnips carefully with a peeler. Cut the rootlets and the tops. Cut your turnips into cubes. In a large Dutch oven or large saucepan, bring a large volume of salted water to a boil. At the first broths, throw in the turnips. Then count 20 to 25 minutes of cooking time, depending on the size of the cubes. Check the doneness by planting the tip of a knife in the turnips, if it sinks easily, they are cooked!

You can dilute a chicken broth in your water and add carrots, leeks, celery, potatoes for a delicious soup that you will only have to mix.

Cooking turnips in the pan

By favoring cooking in a pan, you will gently caramelize your turnips which will then have a little sweet taste. Start by washing the turnips. Then cut the rootlets (small roots) and leaves. Peel them with a paring knife. If you opt for new turnips, simply brush them under clean water. Also keep their leaves which will decorate a soup. Cut your turnips into small cubes. In a large skillet or wok, melt a knob of butter. Brown the diced turnips for 5 minutes. Add a large tablespoon of honey or soy sauce and continue cooking for 5 minutes. The turnips will caramelize and become tender. Enjoy them immediately.

Broccoli Salad for All Taste easy step by step

Broccoli Salad for All Taste

Broccoli Salad for All Taste

Broccoli Salad for All Taste, Broccoli cabbage tastes delicious and surpasses the nutrient content of many vegetables.

The constant the texture of the vegetable, the unobtrusive taste, the high protein content combined with the low fiber content that gave her the right to call nutritional product broccoli.

After heat treatment, it tastes like green asparagus to taste, and has another name - "Asparagus cabbage".

It gives a great number of dishes a special flavor and a pleasant crunch. One of them is given in this article. The article describes many options for how to cook delicious broccoli salads.

 Broccoli Salad for All Taste

        Ingredients

• 400 g broccoli
• 100 g Bulgarian pepper
• 150 g carrot
• 3 tbsp. l vegetable oil
• the bottom of the dill
• ½ tbsp. l coriander
• 50 ml of vinegar
• 3 garlic cloves
• 1 tsp salt
• 1/3 tsp ground black pepper
• 1 tsp sugar
• 1/3 tsp ground red pepper

        Method

3-5 minutes’ cook broccoli. Fill with cold water.

Rub on carrot, pepper, cut in half rings, garlic chips and dill.

Take a bowl, mix cabbage, carrots, peppers, garlic, and dill.

Sprinkle with sugar, salt, black, and red pepper and coriander.

Pour vinegar and vegetable oil.

Bring brew for two hours.

 Broccoli Salad for All Taste