New recipes

Rustic omelette with vegetable garnish

Rustic omelette with vegetable garnish


Rustic omelette with vegetable garnish
suitable for a healthy breakfast ....

  • 4 eggs
  • 100 g smoked pork breast
  • 50 g grated Parmesan cheese
  • 50 g fine peas
  • 50 g sweet corn
  • 1 medium diced carrot
  • a nut of butter
  • 1 tablespoon oil
  • salt to taste

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Rustic omelet with vegetable garnish:

For starters, boil the peas (if raw) and the whole carrot. Cut the breast into cubes and fry in oil in a non-stick pan, over which add well beaten eggs with a little salt and grated Parmesan cheese. Bake the omelet on both sides, taking care not to break on the way back (I use a lid). Saute the vegetables in butter with a little salt until they change color a little (attention: the carrot must be cut into cubes after cooling).

Serve hot !!!


Subscribe to our newsletter! You will receive news, prescription, quick menus, information for your health!

Why GoostoMix

GoostoMix is ​​a platform that presents and recommends a series of useful devices in the kitchen of modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients into the daily menu.


Vegetable garnish with dressing

Excellent garnish for meat or fish.

  • Ascen Jiménez
  • Kitchen: traditional
  • Recipe type: vegetables
  • Calories: 230
  • Gates: 4
  • Preparation time: 10M
  • Cooking time: 25M
  • Total time: 35M

Ingredients

  • 40 g extra virgin olive oil
  • 40 g of water
  • A pinch of salt
  • Grated nutmeg
  • 500 g of water
  • 400g sliced ​​cauliflower
  • 300 g carrots
  • 400 g potatoes
  • Sliced ​​pickles

Preparation

Put in the glass the oil, the 40 g of water from the dressing, salt and grated nutmeg. programmer 10 seconds, speed 6.

We put the dressing in a small bowl and set it aside.

Without washing the glass, we put 500 g of water in it. Peel a squash, grate it and slice it. Put the potato in the basket and place it in its position.

Peel a squash, grate it and slice it. We place it in the varomous container.

Cut the cauliflower into bunches and slice these bunches. We place them on the Varoma tray.

We put the varoma in its position, put the lid on and program 25 minutes, varom temperature, speed 1.

Carefully remove the varoma and place the garnish on a plate. Chop a few pickles in vinegar and add them to vegetables.

If we want, season it with the emulsion we have already prepared. Another option is to serve it with the dressing table, so that each restaurant can be served to your liking.

Notes

These vegetables can be replaced with others that you have at home or that you like more: broccoli, pumpkin, green beans.


  • 900 g bell pepper (I had 2 yellow and 1 red)
  • 300 g red onion (2 large onions)
  • 2 cloves of garlic
  • 400 g tomatoes (fresh or canned)
  • 6-7 tablespoons olive oil
  • salt and pepper

Finely chop the onion and garlic and put them in a deep frying pan together with the olive oil.

Cover and simmer for 10 minutes, stirring occasionally.

Meanwhile, chop the pepper into cubes and when the onion is soft, add it.

Cover again and simmer over low heat until the pepper softens, and in the meantime salt and pepper to taste.

When the vegetables are soft, add the tomatoes (I used canned cubes that I mixed in the blender for a minute) and cook for another 5 minutes until the juice is reduced by half.

If you want you can flavor it with a few basil leaves or fresh oregano. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


What to eat ratatouille

You can eat ratatouille as a main course, with a tablespoon of cream or a tzatziki sauce, because it is a dish rich in taste and texture, but also with many nutrients. But you can also eat ratatouille as a side dish, along with a main dish. Here's what fits best:

1. With chicken

Generally, ratatouille is eaten in summer, when vegetables are in season and taste better. Also in summer, we generally eat lighter. So grilled steaks are a common choice. The chicken grilled is a great choice when you want to eat ratatouille with a meat dish, but it's also great with beef, lamb or other meat. The grill adds a touch of roughness to the meat, so that the sweetness of the ratatouille vegetables is balanced.

2. With fish

If you want to eat healthy or have a craving for a light dinner, serve ratatouille with fish. The best options for cooking fish would be steamed or in a roll , ie wrapped in baking paper together with a drop of butter, then in the oven. And baked fish It's very good with ratatouille.

3. With scrambled eggs

Omelettes are made quickly, easily and can be eaten in a lot of combinations. They go very well in combination with ratatouille. If you want it to look special on the plate, you can fill the omelette with ratatouille vegetables, like a pancake. This simple dish can be put on the table for guests, along with a fresh salad, and it will look more sophisticated than it is.

4 With poached egg and lettuce

Ratatouille is a dish that tastes even better the day after it has been cooked. So, if you have any left over from the previous day, take the dish out of the fridge and prepare a super quick dinner. Toast a slice of bread and place on top of it a poached egg. On the same plate, place together ratatouille vegetables and a fresh arugula salad, baby spinach and a little goat cheese. A delight!

5. With pasta and parmesan

Another vegetarian option is to eat ratatouille together with cooked pasta (penne, fussili, linguine), over which you can add grated Parmesan cheese. If you do not have Parmesan, you can use cheese or another type of cheese, preferably a hard cheese. And this combination can be made with vegetables cooked the day before, the dish will be great!

Did you like it? Share:

Raluca Cristian

I'm Raluca and I can't stand the peach fluff. That's why every time I eat a peach, I peel it. Blasphemy? May be. But I think you have to do everything you can to feel good. And that includes food.


1400 calorie diet

If you adopt this diet, you must take into account the speed with which you want to lose weight, because through the 1400 calorie diet, you will quickly lose the few excess pounds, but you will experience a feeling of fatigue or a feeling of hunger, which it risks triggering your gnawing reflex.

The lower the daily caloric ratio, the faster you will reach your goal. I recommend, however, if you have several extra pounds, not to try to lose weight too fast, but in successive stages. In this diet you can season your salads and vegetables with lemon juice but also with a little oil, meat and vegetables will be slightly salty. Coffee and tea will be consumed without sugar or with sweeteners, if needed. The diet plan is for five days, but must be resumed, requiring two weeks of diet.

Day 1
Breakfast (260 calories)
& # 8211 coffee or tea and a slice of black bread & # 8211 87 calories
& # 8211 white cow cheese plus 2 kiwis & # 8211 173 calories

Snack from 10 a.m. (45 calories)
& # 8211 a small natural yogurt

Lunch (528 calories)
& # 8211 leek salad (100 g) + a teaspoon of oil and a teaspoon of vinegar & # 8211 87 calories
& # 8211 a slice of beef steak in blood (100 g) + mustard & # 8211 148 calories
& # 8211 garnish: baked potatoes (100 g) & # 8211 111 calories
& # 8211 a slice of Telemea cheese & # 8211 95 calories
& # 8211 a slice of black bread & # 8211 87 calories

Snack from 5 pm (52 ​​calories)
& # 8211 or peach

Dinner (508 calories)
& # 8211 lettuce + a teaspoon of oil and a teaspoon of vinegar & # 8211 65 calories
& # 8211 lobster (120 g) + a tablespoon of lean mayonnaise & # 8211 140 calories
& # 8211 natural broccoli garnish (150g) & # 8211 51 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 a small natural yogurt & # 8211 45 calories
& # 8211 a serving of caramel cream & # 8211 120 calories

Day 2
Breakfast (261 calories)
& # 8211 a cup of milk 1.8% fat (100 ml) + a breadcrumbs & # 8211 129 calories
& # 8211 sugar-free muesli (30g) & # 8211 106 calories
& # 8211 a kiwi & # 8211 26 calories

Snack from 10 a.m. (45 calories)
& # 8211 lean cow cheese (100g)
Lunch (519 calories)
& # 8211 tomato salad (100 g) + a teaspoon of oil and a teaspoon of vinegar & # 8211 67 calories
& # 8211 1 serving baked fish (200 g) + onion and parsley & # 8211 180 calories
& # 8211 garnish: natural rice (30 g) + grated cheese (20g) & # 8211 184 calories
& # 8211 2 breadcrumbs & # 8211 62 calories
& # 8211 a kiwi & # 8211 26 calories

Snack from 5 pm (44 calories)
& # 8211 a papaya

Dinner (529 calories)
& # 8211 natural red cabbage salad (100 g) & # 8211 38 calories
& # 8211 two scrambled eggs with greens & # 8211 162 calories
& # 8211 garnish of zucchini au gratin (100 g) + grated cheese (20 g) & # 8211 105 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 a fruit yogurt & # 8211 85 calories
& # 8211 a peach & # 8211 52 calories

Day 3
Breakfast (257 calories)
& # 8211 a cup of milk 1.8% fat (200 ml) + wheat flakes (30 g) & # 8211 212 calories
& # 8211 5-6 apricots & # 8211 45 calories

Snack from 10 a.m. (52 calories)
& # 8211 3 slices of fresh pineapple

Lunch (528 calories)
& # 8211 tomato salad with basil (100 g) + a teaspoon of oil and a teaspoon of vinegar - 67 calories
& # 8211 a grilled chicken leg with lemon (150 g) & # 8211 225 calories
& # 8211 garnish of natural rice + grated cheese (50 g) & # 8211 180 calories
& # 8211 a crumb & # 8211 30 calories
& # 8211 a kiwi & # 8211 26 calories

Snack from 5 pm (30 calories)
& # 8211 3 slices melon

Dinner (537 calories)
& # 8211 grapefruit salad (100 g) + powdered sugar (10 g) & # 8211 83 calories
& # 8211 a baked potato with tomato sauce (50 g) & # 8211 83 calories
& # 8211 garnish: spinach (100 g) + white cottage cheese & # 8211 48 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 or stop & # 8211 60 calories
& # 8211 strawberries (100 g) + powdered sugar (20 g) & # 8211 116 calories

Day 4
Breakfast (256 calories)
& # 8211 a coffee or tea with sweetener, if needed & # 8211 0 calories
& # 8211 2 breadcrumbs + 25 grams of plum jam & # 8211 132 calories
& # 8211 a low-fat yogurt + an apple & # 8211 124 calories

Snack from 10 a.m. (55 calories)
& # 8211 4-5 plums

Lunch (523 calories)
& # 8211 salad: a tomato with salt & # 8211 11 calories
& # 8211 beef escalope (100 g) with spices & # 8211 151 calories
& # 8211 lentil garnish with onion (30 g) & # 8211 100 calories
& # 8211 a slice of sheep's cheese & # 8211 94 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 mixed strawberries + powdered sugar (10 g) & # 8211 80 calories

Snack from 5 pm (47 calories)
& # 8211 an orange juice & # 8211 47 calories

Dinner (527 calories)
& # 8211 endive salad (100 g) + a teaspoon of oil and a teaspoon of vinegar & # 8211 63 calories
& # 8211 omelet (2 eggs) + a tomato (50 g) & # 8211 163 calories
& # 8211 cauliflower garnish (100 g) with a teaspoon of oil and a teaspoon of vinegar & # 8211 75 calories
& # 8211 a slice of Telemea cheese & # 8211 98 calories
& # 8211 a slice of black bread & # 8211 87 calories

Day 5
Breakfast (263 calories)
& # 8211 a coffee or tea + 30 g salted cheese + 2 breadcrumbs & # 8211 242 calories
& # 8211 2 slices watermelon & # 8211 21 calories

Snack from 10 a.m. (42 calories)
& # 8211 strawberries (50 g) + lean cottage cheese (50 g) & # 8211 42 calories

Lunch (520 calories)
& # 8211 grated carrot salad (100 g) + a teaspoon of oil and a teaspoon of vinegar & # 8211 87 calories
& # 8211 baked herring in paper (120 g) with spices & # 8211
& # 8211 potato peel + low butter & # 8211 123 calories
& # 8211 a low fat yogurt & # 8211 36 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 a slice of watermelon (100 g) & # 8211 30 calories

Snack from 5 pm (45 calories)
& # 8211 a natural yogurt

Dinner (518 calories)
& # 8211 salad: radishes & # 8211 10 pieces + 10 g butter & # 8211 50 calories
& # 8211 a slice of salmon (100 g) + lemon juice & # 8211 114 calories
& # 8211 baked pea garnish + grated cheese & # 8211 75 calories
& # 8211 a slice of feta cheese & # 8211 102 calories
& # 8211 a slice of black bread & # 8211 87 calories
& # 8211 Fresh fruit salad (100 g) & # 8211 90 calories

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.


Omelettes with omelet

Blini are a kind of small, fluffy Russian pancakes. They can be eaten as a side dish or on their own, loaded with various goodies. Here's how to make an omelet breakfast:

  1. For pancakes, heat the milk and cream in a saucepan without boiling and dissolve the yeast in this mixture. Stir and set aside.
  2. Meanwhile, mix the flour and yolks and gradually add the milk and yeast. Mix well, cover with a damp napkin and let the dough sit for an hour. After the time expires, add the beaten egg whites and salt.
  3. Bake the pancakes in an anti-drizzle pan and, after the pan has warmed up, place it with the polish or a little spoonful of dough that stretches in a circle no larger than 10 cm. Bake for a minute on one side, then on the other. After baking, keep everything in a warm place.
  4. For the garnish, beat eggs and bake an omelet with a tablespoon of oil that is distributed on the pancakes. Sausages are cut into 5 cm pieces that are cut at the ends and fried with a tablespoon of oil.

Bring the pancakes to the table with the omelet and a sausage.

5 / 5 - 1 Review (s)

Quinoa salad with ripe vegetables

Although in our family the traditional recipes are at the rank of honor and I know that they go safe with a Spinach a la Buni Sia, served with mesh or a Chicken bell peppers, we are always trying new recipes and many of them are immediately adopted by everyone. One of these recipes is the one we prepare together today - Quinoa salad with ripe vegetables.

This hot salad is a perfect garnish for a family dinner, but it can also be a unique presence on a holiday table. It goes perfectly with chicken, beef, pork and fish, because it is a consistent and nutritious salad. Precisely for these reasons it is a complete vegetarian meal and can be served alone, especially during fasting periods or on days when we do not want meat. If it remains from Quinoa Salad with ripe vegetables, you can serve it the next day, hot or cold, depending on your preferences.

Quinoa salad with ripe vegetables - everything you need to know about the recipe & # x1f5a4

  • Quinoa is a complete protein strain, respectively it contains all the amino acids necessary for a balanced diet. This makes it unique in the world of cereals.
  • In addition, quinoa is rich in iron, calcium, manganese, magnesium, copper and fiber. This means that it provides a feeling of satiety for a long time.
  • Quinoa can be used in sweet or savory dishes and is very versatile.
  • When it comes to cooked vegetables, they are always an excellent choice for a nutritious, delicious meal, very easy to prepare. The fact that we bake them in the oven highlights the natural sweetness of the vegetables and gives them a special flavor. We do not need too many spices, it is enough to sprinkle the vegetables with olive oil and season them with salt and pepper. Depending on the taste, we can add aromatic herbs or smoked paprika. Simple, fast and especially, very handy, because you can use any vegetables you have in the pantry or refrigerator.

Quinoa Salad with Ripe Vegetables - the perfect opportunity to talk about ways to save energy in the kitchenâ & # x20AC; & # x2122;

E.ON Romania initiated a very nice project & # 8211 100 ideas to save energy - menu to give us useful tips to save resources in the kitchen - energy and water. On YouTube channelE.ON Romania find 18 videos that contain practical tips and very easy to apply every day, by each of us. Therefore, during the video recipe for Quinoa Salad with cooked vegetables you will find various useful tips to save energy when cooking.

These are not exceptional things, but small steps we can take to take care of our resources in the long run. And yes, over time we will see results in our utility bills. But more than that, the campaign 100 ideas to save energy it is a campaign about accountability in a world where, sometimes without knowing or knowing, we are wasting resources.


Similar recipes:

Baked vegetable rice

Wholemeal rice recipe with vegetables (potatoes, carrots, mushrooms and onions) in the oven

Grilled pork steak with garnish.

Grilled pork steak with garnish of cucumbers and bell peppers


Cut the chicken breast into thin strips and as wide as possible, which you beat lightly to flatten them. Grease each strip of meat with 3 tablespoons of tomato paste and place thin slices of mozzarella on them. Roll them up and tie them with string or catch them with toothpicks so they don't fall apart. In a separate bowl, beat the egg with a little basil, then grease the chicken breast rolls on the entire surface and place them in a pan greased with a little olive oil. Leave them on medium heat in the oven until the meat becomes tender. Meanwhile, cut the zucchini, carrot and pepper into small, thin strips and cook them in a steam bath or boil them, along with the diced tomatoes and crushed garlic. Depending on your child's age, you can also prepare vegetables in a pan with very little olive oil. When the vegetables are cooked, add a little basil for extra flavor.

Serve the chicken breast roll with vegetable garnish at lunch, with the whole family!


Video: How To Make The Perfect Omelette With Vegetables