Nutrients, Calories, Benefits of Soup, Fish, Homemade, (Alaska)

Advent Fast: Eat Modestly But Varied (soup, Hot Dishes And Salads)

On strict fasting days, cook vegetable soup for lunch. It is convenient because in the winter season you can use frozen vegetables or mixtures of vegetables for soup.

Vegetable soup

Ingredients:

Water - 2.5 liters. Potatoes - 3 pcs. Onion - 1 pc. Carrot - 1 pc. Tomato -1 pc. Cauliflower (fresh or frozen) - 200 gr. Green peas (fresh or frozen) - 70 gr. Greens - a bunch Salt - to taste

Wash and clean vegetables. Remove the skin from the tomato by first dipping it in boiling water for 5 minutes.

Bring water to a boil and season with salt to taste. Finely chop the onion, carrot, potato and put in boiling water for 13-15 minutes. Divide the cauliflower into inflorescences, chop the greens, and cut the tomato pulp into cubes. After 15 minutes, add the cauliflower, peas and tomato to the soup. Cook for another 8-10 minutes. Season the soup with herbs, turn off and let it brew. A healthy fasting lunch is ready!

Pink salmon in a slow cooker

On the allowed fish day, you can cook any fish for a couple in a slow cooker or double boiler. For example, pink salmon - tasty and budget!

Ingredients:

Pink salmon - 1 pc. Carrot - 1 pc. Lemon juice - 1 tsp Spices - to taste (for fish) Salt - to taste Freshly ground pepper - to taste

Рыбу очистите, помойте и нарежьте на стейки толщиной 1,5-2 см. Морковь тоже очистите, помойте и нарежьте кружочками. Рыбу с двух сторон сбрызните лимонным соком, посолите, приправьте специями и перцем по вкусу.

В чашу мультиварки для приготовления на пару выложите кусочки рыбы и кружки моркови. В основную чашу налейте 2 мультистакана воды. Установите чашу с рыбой поверх основной и закройте крышкой. Включите режим «варка на пару» на 30 минут. Если такого режима в вашем приборе нет, то выберете режим «суп». По истечении времени полезный обед или ужин готов!

Ну а в дни, когда можно использовать в приготовлении блюд растительное масло, вовсе можно разгуляться с выбором!

Рисовые зразы с грибами

Ингредиенты:

Рис круглозерный – 300 гр.  Шампиньоны – 200-250 гр.  Лук репчатый – 1 шт. Чеснок – 1-2 зубчика Крахмал – 1 ст. л. Масло растительное – 50 мл. (для жарки) Соль – по вкусу Перец свежемолотый – по вкусу Сухари панировочные – 50 гр.

Рис заранее отварите в большом количестве подсоленной по вкусу воды. Лук и чеснок очистите, помойте и измельчите. Грибы помойте, обсушите бумажным полотенцем и нарежьте небольшими кусочками. В небольшом количестве масла обжарьте лук, грибы и чеснок. Посолите по вкусу.

В рис добавьте крахмал, тщательно перемешайте. Если рис недосолен после варки, посолите по вкусу.

Для формирования зразы смочите ладони водой. Столовой ложкой возьмите рис и выложите на ладонь, расплющьте его в лепешечку. В центр выложите 1 ч. л. грибов, сверху положите ещё риса и сформируйте зразу. Затем обваляйте зразы в панировочных сухарях и обжарьте в растительном масле. Сытно и аппетитно!

Салат с фасолью

Ингредиенты:

Фасоль – 250 гр.  Лук –1 шт. Чеснок – 3-4 зубчика  Орехи грецкие – 50 гр. Соль – по вкусу Перец черный молотый – по вкусу Растительное масло – по вкусу

Фасоль заранее замочите и отварите в подсоленной воде до готовности около 60 минут. Затем воду слейте, фасоль остудите. Для быстрого приготовления салата можете использовать консервированную фасоль в собственном соку. Её нужно просто процедить от сока.

Лук мелко нарежьте и обжарьте в растительном масле. Орехи немного измельчите ножом или с помощью скалки.

К фасоли добавьте жареный лук, орехи, рубленую зелень и чеснок, пропущенный через пресс. Посолите и поперчите по вкусу, при желании добавьте немного масла. Салат готов.

И обязательно нужно готовить витаминные салаты из сырых овощей!

Витаминный овощной салат

Ингредиенты:

Капуста белокочанная – 150 гр. Свекла – 1 шт.  Морковь – 1 шт.    Лимон – 1/2 шт.  Яблоко – 1/2 шт.    Лук зелёный – по вкусу Укроп – по вкусу Масло растительное – по вкусу

Свежие морковь и свеклу очистите, помойте и натрите на корейской терке. Добавьте натертое яблоко, нашинкованную капусту и рубленую зелень. Заправьте салат лимонным соком и растительным маслом. При желании немного посолите.

Питайтесь вкусно и сытно!

How To Make A Simple Sauce For Meat, Fish, Poultry

A dish without sauce does not “read” as brightly as we would like, since the products look less attractive, and the taste is not fully revealed. However, the so-called haute cuisine offers sauces so difficult to prepare that many give up, and the ingredients themselves are often difficult to find. The article contains a selection of simple recipes from familiar ingredients.

Red currant sauce for poultry

100 g grated currants (fresh or defrosted), 30 ml mustard, 30 ml lemon juice, 30 ml vegetable oil.

Combine all ingredients, whisk lightly.

Sauce "Curd mayonnaise" for fish

100 g cottage cheese (preferably grainy), 200 ml milk, 100 ml vegetable oil, 60 ml lemon juice, 5 g salt, 20 g sugar.

Pour cottage cheese into a bowl, pour in milk and butter, beat with a mixer until completely homogeneous. Add lemon juice, salt and sugar, mix thoroughly.

Canned plum sauce for meat

2 kg of cherry plum, 100 g of walnuts, 100 g of sugar, 80 g of salt, 30 g of dried herbs to taste, 20 g of fresh mint, 10 cloves of garlic, 50 g of fresh cilantro (can be replaced with parsley), 30 g of coriander.

Chop nuts. Put cherry plum in a large saucepan, pour water so that it slightly covers the fruits. Cook over low heat for about a quarter of an hour until softened.

Put a colander in a large bowl, pour the contents of the pan into it (do not drain the liquid). When the cherry plum has cooled, remove the bones from it and pass through a blender. Return the resulting mass to the pan and add a little of the liquid remaining from cooking. Then add chopped greens, dried herbs, crushed garlic. Cook for 10 minutes, then add the nuts, stir, bring the sauce to a boil.

Pour the finished sauce into sterile jars and roll up.

Sauce "Bernay" for fish and poultry

2 egg yolks, 60 ml of vinegar, 60 ml of dry white wine, half an onion, 70 g of butter, 5-7 g of fresh tarragon (mint, tarragon), 4 g of ground black pepper, 2-3 g of salt.

Grind onion, pour into a deep bowl, add pepper, pour vinegar and put on fire. Bring to a boil, cook for a minute or two, then cool. Add yolks and wine to the onion. Put the bowl on the steam bath (on a saucepan with slightly bubbling water) and beat lightly with a whisk. You need to make sure that the water does not boil. Add butter bit by bit, when it is all used and melted, salt, add chopped herbs, mix and remove from heat.

Nut sauce for fish and poultry

100 g walnuts, 1 egg, 35 g breadcrumbs or semolina, 30 ml vegetable oil, 2 garlic cloves, 10 ml mustard, 20 ml vinegar, 100 ml warm water.

Hard boil the egg, grind the yolk. Grind the nuts in a mortar, combine or blender. Add crushed garlic, yolk, vegetable oil, mustard, crackers / semolina, a pinch of salt to them. To stir thoroughly.

Stir the vinegar in the water and add in a thin stream to the nut mixture, whisking with a whisk. The sauce will be ready when it has a gooey consistency, like pancake batter.

Beer sauce for meat

100 ml dark beer 100 ml vegetable/meat stock or warm water 30 g margarine/butter 60 g flour 1 onion 1 parsley root 2 g cloves 10 ml lemon juice 10 g sugar 5 g salt 3 g ground black pepper.

Chop the onion very finely. Melt margarine/butter in a frying pan, add flour and sauté until dark. Then pour in the broth / water, add the onion, grated parsley root, cloves, sugar, salt, pepper. Keep on low heat for 10-15 minutes. Then pour in the beer, let it boil. Remove sauce from heat, add lemon juice, stir.

Apple-beet sauce for poultry

1 beet, 2 apples, 10 ml vegetable oil, 20 ml lemon juice, 50 ml sour cream, 30 g fresh parsley, 5 g salt, 15 g sugar. 

Peel and core apples, cut into quarters. Boil the beets. Puree it and apples with a blender, combine, add lemon juice, vegetable oil, sour cream, chopped parsley, sugar and salt. Mix and refrigerate for half an hour.

Cowberry sauce with melted cheese for meat

100 g lingonberries (you can take both fresh and boiled, frozen or canned), 2 processed cheeses, 50 ml low-fat sour cream / kefir, 5 g salt, 5 g sugar.

Pour boiling water over the lid and cover the processed cheeses with it and leave for 10 minutes so that they soften and are similar in consistency to thick sour cream. Then put them in a deep bowl, pour in sour cream / kefir, add lingonberries, add sugar, salt and beat with a mixer until completely smooth.

Lemon sauce for fish

150 ml low-fat cream, 2 egg yolks, 100 ml lemon juice, zest of 1 lemon, 5 g salt, 15 g sugar.

The easiest way is to take 1 lemon, remove the zest from it and squeeze out all the juice, so you get 2 necessary ingredients at once. Separate the egg yolks, add grated zest, salt and sugar to them, mix.

Pour the cream into a saucepan and put on medium heat, bring to a boil and add the zest mixture, cook until the sauce thickens. Then remove from the stove, pour in the lemon juice and beat lightly with a whisk.

Honey mustard sauce for meat or poultry

200 g of liquid honey, 170 ml of mustard, 1 onion, 60 ml of soy sauce, 25 g of ground ginger or 15 g of fresh root (it will need to be grated).

Mix honey, mustard and soy sauce thoroughly until smooth. Grind the onion into a pulp using a blender. Combine honey mixture with vegetable, ginger, mix.

Onion sauce for meat and fish

10-12 stalks of leeks, 15 ml of vinegar, 100 ml of warm water, 3 egg yolks, 2 cloves of garlic, parsley or tarragon root, 100 g butter, 5 g salt, 15 g sugar.

Grate tarragon/parsley root and garlic. Separate the yolks. Allow the oil to stand warm to soften.

You only need the white part of the onion stalks. Cut it off, chop it, pour it into a bowl, pour warm water and vinegar. Put on a steam bath and beat with a whisk, gradually adding pieces of butter, salt, sugar, garlic and root. The sauce will be ready when it becomes smooth and thickens a little.

Unusual Dishes With Onions: Appetizer, Soup, Salad And Pancakes

The grandfather is sitting in a hundred fur coats, whoever undresses him sheds tears. Do you remember this wonderful children's riddle? Almost every kid knows the answer to it! Like the fact that if mom cuts onions, you have to run as far as possible so as not to cry.

This unremarkable vegetable can be found in every home! And almost no meat dish can do without his participation. But let's try to look at onions from the other side and cook non-traditional dishes, snacks and pastries.

The first thing I want to surprise you with is a ruddy onion flower. Great appetizer for evening gatherings with friends.

onion flower

Ingredients:

Onion - 5 pcs. Chicken eggs - 3 pcs. Flour - 3 tbsp. Vegetable oil - 300 ml. Salt, pepper - to taste

Bulbs choose about the same size. Peel the onion, wash and pat dry with paper towels. Beat the eggs with a pinch of pepper, and mix the flour with salt. Cut each onion into sectors without cutting 5-7 mm. to the end so that the bulb does not fall apart. Once you do this, the bulb will turn into a beautiful flower.

Dip the onion on all sides first in flour, then dip in the egg and roll in flour again. Heat the vegetable oil in a saucepan, send the onions into it and, stirring occasionally, fry until golden brown on all sides. Put the finished snack on a paper towel to remove excess fat. Serve garnished with fresh herbs.

Onion soup

And in Europe, onion soup has been respected since ancient times. And the most delicious onion soup "in French" is prepared without fail with cheese and croutons. Write down the recipe!

Ingredients:

Onion - 3 pcs. Garlic - 3 cloves Cream 10% - 200 ml. Chicken or vegetable broth - 1 cup Dry white wine - 150 ml. Hard cheese - 150 grams Butter - 50 grams Vegetable oil - 2 tbsp. Flour - 1 tbsp. Salt, spices - to taste Baguette

Cut the onion into rings, chop the garlic. Heat up a frying pan, place two types of butter on it and melt. Add the garlic to the melted butter, reduce the heat and sauté a little. Then add the onion, mix everything quickly and simmer over low heat for a few minutes until soft. Pour in the wine and simmer until the liquid is reduced. Then send a spoonful of flour and mix. Pour in the broth and cream. Simmer the soup over low heat for 5-7 minutes. At the end of cooking, salt to taste, and add your favorite spices.

While the soup is cooking, cut the baguette into slices 0.8-1 cm thick. Dry the pieces in the oven for 5-6 minutes at a temperature of 200 degrees.

Then pour the soup into a ceramic baking dish, lay out the toasted baguette and sprinkle with grated cheese. Put in an oven preheated to 200 degrees for 8-10 minutes to straighten the cheese. Bon appetit!

onion fritters

Fritters! There are no recipes for fritters, but we are sure that you have not tried onion ones yet. But in vain!

Ingredients:

Bulb onion - 350 grams (peeled onion weight) Chicken eggs - 3 pcs. Flour - 1 cup Baking powder - 1 teaspoon Salt, pepper - to taste Vegetable oil - for frying

Cut the onion into quarters or smaller, puree in a blender in small portions. Add eggs, salt and pepper to the onion puree to taste. Mix and add the sifted flour with baking powder. Achieve a homogeneous dough of medium density.

Heat the vegetable oil in a frying pan and spread the pancakes with a tablespoon. Fry on both sides until done. Pat the finished pancakes dry with paper towels and serve with sour cream. Delicious!

Onion salad for meat

And finally, we still can’t do without snacks for barbecue. Let's make a spicy onion salad.

Ingredients:

Onion - 1 pc. Parsley - a small bunch Salt - 4 pinches Black pepper - 2 pinches Vinegar 6% - 1.5 teaspoons Vegetable oil - 1 tbsp. Red currant, cranberry or pomegranate seeds - for decoration

Peel the onion, wash and cut into thin half rings. Put in a salad bowl and, if desired, scald with boiling water, if you want to remove the bitterness. Then add chopped garlic, salt and pepper. Pour in vinegar and vegetable oil.

Mix everything thoroughly, cover with cling film and refrigerate for 1 hour. Then put the salad on a dish and garnish with red berries.

Discover new interesting flavors!