New recipes

Quinoa salad, baked pumpkin and arugula pesto

Quinoa salad, baked pumpkin and arugula pesto

  • 1 tablespoon arugula pesto (recipe here: //retete/gnocchi-din-dovleac-copt-cu-unt-brun-si-pesto-de-rucola-77315.html)
  • 1/5 baked pumpkin, cut into cubes
  • 3 tablespoons cooked quinoa
  • 40 grams of salad leaves and edible flowers
  • 1 tablespoon feta cheese marinated in herb oil
  • 1 or soft boiled
  • Celtic salt with herbs
  • 1 teaspoon walnut kernel oil
  • juice of 1/2 lemon

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Quinoa salad, baked pumpkin and arugula pesto:

Mix the oil with the salt and lemon juice.

Place the rest of the ingredients in a bowl and sprinkle with the dressing previously obtained.

How to make Bloody Mary

The other day in the studio, I woke up saying to my colleagues, Misha and Simona: Me: I feel like a Bloody Mary. Misha: Do you feel like tomatoes? Simona: That means you need potassium. Me: Or vodka. Whatever the explanation, the solution remained the same - a quick, spicy and combined recipe in a carafe. INGREDIENTS 4 glasses, 5 minutes 1 [& hellip]

2. How to choose a baked avocado and how to clean it

It is interesting that avocados begin to ripen only after they have been picked. When good to eat, avocado changes color from dark green to dark brown to black. In addition to color, you can recognize a ripe avocado by firmness. The more ripe it is, the softer it will be and the fluffier the pulp. If you hold it in your hand and it is hard, it means it is cruel. Also check the stalk of the fruit - if it comes off easily, it means that the avocado is ripe.

However, if you have not found the ripe fruit on the market, you can bake it at home. First of all, you don't have to put it in the fridge. Leave it in the fruit basket, and it will ripen in no more than eight days. To speed up the baking process, you can put it in a paper bag, next to an apple and / or a banana, without closing it completely. The ethylene released by them will speed up the ripening of the avocado fruit.

How to Make Texan Salad Recipe & # 8211 Best Tips & Tricks

1. What ingredients can we replace in the Texan caviar recipe?

This recipe is so versatile! It is very easy to replace the ingredients and here's how.

What do we do if we don't have black beans on hand?

This Texan salad recipe is usually made with black beans, but you can use any type of bean. I like to make it with red beans or chickpeas.

Don't know which one to choose? Take a can with a mix of beans and see which one you like best.

What kind of tomatoes should we use?

Again, the choice is yours!

There is no wrong answer when it comes to delicious tomatoes. You can make this recipe for Texan caviar with normal tomatoes, which will go very well with the Italian dressing.

I prefer cherry tomatoes. It is very easy to cut them in half, keeping their small and nice shape. And they are a little sweeter!

Can we replace coriander?

Sure! You can replace it with other fresh greens such as parsley, basil or oregano. I still prefer coriander because it adds more freshness to the Texan salad.

Can we replace maple syrup with honey?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Why do you need extra virgin olive oil?

Good question! When making salad dressing, always use extra virgin olive oil. Aroma matters most in absolutely any dressing because it must complement and intensify the aroma of food.

Extra virgin olive oil has a much superior aroma to the usual one, which should be used only for cooking. It makes all the difference in the Texan caviar recipe with Italian dressing.

2. What can we serve with this Texan salad?

I like to serve it as an appetizer or as a quick snack with corn tortillas for a little texture. And the blue corn chips have such a beautiful color and fit perfectly in this salad!

If you are organizing a party, put a large bowl of Texan salad and corn tortillas in the middle of the table and everyone will thank you. Believe me, they won't even want a second dish.

And for the most edible of you, you can serve this Texan caviar as a side dish. And here are some dishes that fit perfectly:

This Texan salad recipe is perfect as a garnish for chicken, steak or grilled fish with a lettuce.

To give it a Mexican touch, you can even serve it with shrimp with tequila sauce wrapped in corn tacos.

By the way, you should see this vegan tacos recipe.

There are so many ways you can use this Texan caviar recipe, right?

3. What is the best dressing for your Texan salad recipe

This Italian dressing room is in the top of preferences in our house. I make a double portion every week and keep it in the fridge. It's that simple! Just put all the ingredients in a jar, then shake it to combine.

Another dressing you could try is the one I used in this tuna salad recipe with pasta and corn. It is so versatile that you can use it in any salad.

A classic dressing that you can still use is aged balsamic vinegar mixed with a good amount of extra-virgin olive oil. Simple and yet very delicious!

Or you can try the dressing from this chicken recipe with avocado and chimichurri sauce. It is full of intense and delicious flavors.

4. How to prepare the ingredients for this Texan caviar

How do we choose the avocado?

To buy the perfect avocado you need to plan a few days in advance. When buying them, choose avocados that are only slightly soft to the touch, not very soft.

Let them bake for two or three days on the kitchen counter. Then they will be perfect for the Texan caviar recipe.

How do we clean the avocado and how do we remove the seeds?

It's much simpler than it looks! With a small knife * cut the avocado in half starting from the top.

Now, with a larger knife, hit the kernels with the sharp side. The knife will be easily inserted into the kernel. Lift the knife, removing the seeds with it. The core of the avocado will remain intact.

Now, with the same cleaning knife, cut three vertical lines into the flesh of the fruit, then cut 3 horizontal lines. Turn each avocado half over a bowl, and they will come off immediately.

Now you are ready to make this Texan salad with Italian dressing!

What do we do to prevent the avocado from turning black?

You don't have to worry about the avocado used in this Texan salad recipe. It contains lemon or lime juice and the antioxidants in citrus juice keep the avocado fresh and green.

That was all for today, my dear foodies! I hope you enjoyed my Texan caviar recipe. It will definitely become one of your family's favorites!

For more video recipes please subscribe to my YouTube channel.

Probably the best baked salmon recipe


If you were looking for a salmon recipe in the oven to impress your guests, the search is over, we found it.

The secret? A simple marinade, but full of flavors, in which the salted miso paste is harmoniously mixed with the sweet maple syrup. Let the fish absorb the sauce while you heat the oven, and the green beans must be allowed to penetrate well with the fish fillets.

Put some rice to boil and dinner is ready!

Ingredients for baked salmon with green beans:

-4 salmon fillets with skin

-salt and freshly ground pepper

-4 teaspoons of maple syrup

-1 tablespoon white or brown miso

-1 tablespoon of rice vinegar

-2 teaspoons soy sauce

-1 clove of garlic given by grater

-2 tablespoons olive oil

-red pepper flakes (optional)

-1/4 teaspoon sesame oil (optional)

-4 slices of lime, to serve

-sea salt, for serving (optional)

-cooked white rice, for serving (optional)

Method of preparation:

Preheat the oven to 200 degrees Celsius and line a tray with paper or baking foil. Season the salmon fillets with salt and pepper and place in a deep bowl.

In a smaller bowl, mix the maple syrup, miso paste, rice vinegar, soy sauce and garlic. Pour the mixture over the salmon fillets and massage them well. Leave them to marinate until the oven heats up.

Meanwhile, in a medium bowl, season the green beans with olive oil, pepper flakes and sesame oil (if using). Add salt and pepper to taste. Place the salmon fillets in the pan, with the skin side down, surrounded by green beans.

Cook the salmon until the meat is opaque and the green beans are well cooked for about 12 minutes. Just before serving, sprinkle with parsley and lime juice. Season with sea salt and serve with boiled rice, if you prefer.

  • 1 can of fried quinoa
  • 1 dill connection
  • 1 link parsley
  • 2 boiled potatoes
  • one hand pumpkin seeds grinding
  • 3 cloves of garlic
  • (integral sesame)
    wash under running water (otherwise it is bitter)
  • 1 part Quinoua and 3 parts water boil for about 25 minutes
  • mix quinoa with boiled and crushed potatoes, crushed garlic, dill, parsley, salt, pumpkin seeds and 2 tablespoons olive oil
  • mix well
  • form the meatballs and place them on a baking sheet in a tray
  • optionally can be run through seeds susan integral (as in the picture)

Baking meatballs

  • the tray is placed in the oven at 200 ° C, without ventilation
  • Bake in about 30 minutes, when lightly browned

Serve with a salad and a garnish of your choice.

In the picture, we chose one arugula salad with pomegranate seeds:

  • arugula
  • pomegranate seeds
  • sunflower seeds
  • yeast flakes
  • extra virgin olive oil
  • salt

Search words "quinoa"

Combine all ingredients, except lettuce leaves, in a bowl.

1. Bring water to a boil, then add quinoa. Reduce heat to low, cover and simmer for another 15 minutes, stirring

Preheat the oven to 200 ° C. In a large bowl, mix the jam, mustard, lemon peel, lemon juice and 1/2 teaspoon

1. Let the mango rehydrate for 1 hour, then cut into thin slices. 2. Separately, put the quinoa in 4 parts water and leave to

1. Bring water to a boil, then add the rice or quinoa. Reduce heat to low, cover and simmer for another 15 minutes,

1. Bring water to a boil, then add quinoa. Reduce heat to low, cover and simmer for another 15 minutes, stirring

1 Preheat the oven to 200 ° C. In a large bowl, mix the jam, mustard, lemon peel, lemon juice and 1/2 teaspoon

Recipe Low Carb

That's to turn my back on you from the title. But although it sounds pompous, it is not great sophistication but only all those mixed, mashed, mild & # 8230 and others. And yes, it's pumpkin, not pumpkin. That is, that watermelon and orange watermelon and very difficult to cut and with seeds (which I threw away, although now I realize that they went very well served artistically placed in bowls) and which our grandparents baked when we were little (bleah, horrible thing, I've never liked it so simply baked in the oven but the pumpkin pie made by my mother is iami iami). And this time I trotted the net, I found a variant here, I liked it a lot so I got to work, of course applying my variations of low carb and personal preferences.

& # 8211 about 800 grams of orange pumpkin pumpkin

& # 8211 a handful of grated and mixed carrots and parsnips & # 8211 so about 10 grams of carrots in total so as not to spoil our low carb

& # 8211 100 ml Porto rosu & # 8211 I was so happy when I saw that there is a food that I can use my favorite in alcoholic beverages

& # 8211 salt, nutmeg, 2 delicate cubes. This nutmeg is very new to me. It has very few carbohydrates, it has an extremely interesting sweet-peppery taste-aroma (come on, I clarified your logs, but, trust me, it's good)

& # 8211 more cream & # 8211 about 200 ml

& # 8211 parmesan & # 8211 exclusively for serving, exclusively optional

And we start by struggling with the pumpkin. That it's a torment, uncle, not a joke, to cut it, to peel it, to cut it into cubes, etc. Finally, when I managed to chop it all up, I put it in that big pot with 3 liters of water and a little salt to boil until it can't. That I had come to hate him so much after I struggled for half an hour to chop it up. And after I calmed down and relaxed my muscles, I started to cook the rest of the vegetables. And this time, I do it so cleverly, in the 100 grams of butter.

So, in the pan, I melted the 100 grams of butter and I threw there to harden leeks, onions, carrots, parsnips cleaned, chopped, grated or in whatever shapes they would have wanted them to be. Anyway, small shapes, to be done quickly. Because I didn't keep them for more than 5 minutes so that neither the butter nor the vegetables would burn, but just to catch a golden yellow copper color. And here you add a little salt. And I poured all this over the pumpkin (hardly there was room left).

And I let the pumpkin boil there and with the rest until it softens all the watermelon that was impossible to clean. I also added the delicate cubes delicately (because the copied recipe required chicken soup & # 8230 where do I take something like that?), The teaspoon of nutmeg, the red wine and super delicious Porto and when I thought according to the test with the fork that the pumpkin melted completely, I took out almost all the water in another pot and what was left I passed frantically with the blender. I added sour cream, I added a little more, and I added some more salt, and I blended more. I added about half of the boiled liqueur back and I put them again in a last boil.

As you said earlier, when serving I said that it goes very well with Parmesan. Lots of parmesan. But I think it's just as good with grated cheese. In the next portion, that's how we test.

With carbohydrates we are like this: the pumpkin is happy for us, it has only 5 grams of carbohydrates per hundred grams when boiling / baking (in case you are passionate about baked pumpkin). So from him, he adds 40 grams on the whole soup. We also add about 10 grams of carrot carbs and another 10 from Porto. I read somewhere that 100 ml of Porto wine would have 8 grams of carbs that are still canceled due to alcohol but about which I really do not know how to behave when boiled. Anyway, a total of 60 carbs per pot and I guarantee about 10 servings of pot. So another invention of excellent 6 carbs cream soup. And that came at a time when I thought you were exhausting the chapter on low carb cream soups. But here it is! (and I read about others that will come in the coming months).

Tuna, avocado and arugula salad (5-10 minutes)


For dressing

2 tablespoons lemon or lime juice

1 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

For the salad

1 cup white beans (boiled by you or canned)

1 cup and 1/2 boiled quinoa

170 g canned tuna (in oil)

115 g crushed feta cheese

1 suitable baked avocado, pitted, diced

lemon slices for decoration

Method of preparation

For the salad dressing, mix the lemon juice with the balsamic vinegar, mustard, a little salt and pepper in a small bowl and beat until smooth. Add honey to taste and gradually incorporate the olive oil until smooth. Taste and if necessary, add salt, pepper or honey (if you want a sweeter dressing).

Arrange the arugula leaves in a bowl or on a plate and put the boiled beans, quinoa, crushed tuna, feta cheese and diced avocado or slices on top if you want. Sprinkle them with half the amount of sauce and serve the salad decorated with red onions and lemon slices. Keep the dressing left next to you, in case you want to season your salad.

Jar salad: 3 ideas for a diet lunch

Summer is knocking at the door, as is the holiday, so it wouldn't hurt to have a diet that would help maintain your figure or eliminate the few pounds that make any swimsuit not look exactly right. As raw foods are the uncrowned queens of the season, we thought of offering you some recipe ideas in which you can make them stars and which you can consume even at work, when you don't have time to enjoy the dishes because the break is too short. .

So, here are 3 salad ideas in a jar!

Baked pumpkin hummus

Pumpkin is the star of autumn and can be included in a lot of recipes, be they sweet or salty. We can make pumpkin pie or cheesecake, but also soup or hummus. It is as tasty as sweet, salty and salty combinations, and the baking aroma gives the dishes a special flavor.

Today we offer you a hummus recipe with baked pumpkin, simple and delicious. You can enjoy chickpea paste with sticky pumpkin, fried acircine or sandwiches, as an appetizer.

  • 500 g pumpkin core
  • 2 cloves of garlic
  • juice of 1/2 lemon
  • 2 teaspoons tahini
  • 400 g boiled chickpeas
  • 1 teaspoon cumin
  • salt
  • pepper

Peel a squash, grate it and bake it at 180 degrees for 45 minutes or until soft.

Spoon the baked pumpkin core with a spoon after it has cooled slightly. Put the chickpeas and pumpkin core in a food processor and mix until you get a homogeneous paste.

Season with salt, pepper, put in the blender and the rest of the ingredients and mix well. Depending on the taste, you may need more lemon or garlic, depending on your preferences.

Video: Roasted Pumpkin and Crunchy Red Quinoa Salad with Sesame Mint Dressing. Home u0026 Family (January 2022).