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Hot salad with beef and vegetables

Hot salad with beef and vegetables



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First we cut the meat into small pieces. In a pan, put 1-2 tablespoons of olive oil, and tilt it so that the oil gathers at one point. A little secret to flavor all the oil at once, to evenly and evenly spread the desired flavor.

When it has warmed up, put the garlic cloves lightly crushed with the blade of a knife or with the palm of your hand. Leave until you feel the aroma, not until it colors, then add the sliced ​​carrots and zucchini.

Saute together for a few minutes, until the carrots are penetrated, but slightly crispy, then add salt and pepper and add the meat.

Remove from the heat and place on plates, filling with slices of tomatoes and onions, if desired, olives, arugula, nuts or anything else you want.

A wonderful way to "recycle" brine or leftover meat from soups with other destinations, as in this case.


Hot salad with soy, vegetables and mushrooms

I confess that I have never found in myself so much determination to keep my job, but that does not mean that I do not have all the respect for those who do it. Sometimes, however, I cook fasting recipes and they are so good that I don't feel the need to eat a drop of meat. Eventually, a dessert that I don't care about if it's fasting or not :). The idea is that there are enough vegetarian dishes as tasty as possible and that can give you maximum satisfaction that you could expect at a meal and one of them is a hot salad with soy, vegetables and mushrooms whose recipe I want you to I propose today. After the enthusiasm of a few years ago, soybeans suddenly fell into disfavor, due to information about soybean varieties subjected to laboratory experiments. The soy that I used for the hot salad with vegetables and mushrooms is a texture produced under the Inedit brand and the company guarantees that all the soy products it offers are obtained from non-genetically modified soy. The hot salad is very tasty and nutritious and although the presentation and some of the ingredients used make you think of a dish with Chinese influence, the flavors are as European as possible & # 8230 so it's a fusion, I said it! :)) The important thing is that she is good and that the whole family ate without complaining.

Before moving on to the list of ingredients and cooking instructions, I can't help but say a few words about how cute the people from Inedit were, they sent me a basket full of products with soy, and without soy, almost everything produce. The ones with soy are all inscribed like this: & # 8222We guarantee that the soybean has not been genetically modified & # 8221. In addition to soy products, both textured and sausages, pies or drinks (soy milk with berry flavor was very popular with my family), the basket also contains sauces from 100% natural ingredients and some varieties of zacusca & # 8230 madness!

And now, the recipe for hot salad with soy, vegetables and mushrooms that I am sure will be well received by those who fast and who need a little inspiration. :)
Preparation time: 00:10 hours
Cooking time: 00:20 hours
Total Time: 00:30 hours
Number of servings: 4
Degree of difficulty: environment

  • 1 packet of textured soy, I used soy noodles, but it also fits cubes or even granulated soybeans as well
  • 1 zucchini of 300 grams, of those with green peel (zucchini)
  • 2 large capsicums
  • 1 onion
  • 250 grams of fresh pleurotus mushrooms or dehydrated shiitake mushrooms (that's what I used, because that's what I had around the house)
  • 1 glove of leurda or 1 clove of garlic
  • 3 tablespoons olive oil
  • salt and pepper
  • dressing: 2 tablespoons olive oil, 4 tablespoons balsamic vinegar, 1 teaspoon honey, 1 teaspoon dijon mustard, salt and pepper
  • in addition: 1 bay leaf and 1 small onion for boiling soybeans, chopped greens (parsley) or green onion leaves for sprinkling

First of all, let's get acquainted with the soy preparation that we are going to use:

On the back, the manufacturer tells us to boil the textured in salted water in which we added a bay leaf for 15-20 minutes. Said and done, only I added a little onion in the water, for more taste.

In the meantime, I take care of the vegetables and start by baking the peppers. The peppers can be baked not only on the grill, but also in a non-stick pan, under the lid, they are simply roasted there until the peel catches burn marks on all sides, then they are taken out of the pan and put in a bowl, covering them with a lid or food foil, because by steaming, they will clean the burnt skin much easier.

Onions are cut into fish, if you do not have leurda at hand and use garlic, it is crushed, the zucchini is washed carefully and cut into cubes (it will also use the peel which is not only full of vitamins, but will help the zucchini to and keep in shape during cooking), if you use pleurotus mushrooms, cut them into large pieces and if you use dehydrated mushrooms soak them in water.

The soy was, by my standards, boiled in just 10 minutes (ie completely soaked). I drained it well in a water strainer in which it boiled and I pressed it lightly to remove excess moisture. I threw away the bay leaf and onion that boiled with soy.

For the proper salad:

1. Put the olive oil in a hot pan and add the onion and a pinch of salt if you use garlic, now it's time to add it too (picture 1).

2. After the onion softens and becomes translucent, add the zucchini (picture 2). Put the lid on the pan and cook the zucchini for 2 minutes.

3. Add the mushrooms (picture 3), mix and cook under the lid for another 2 minutes.

4. Add the baked peppers that have previously been cleaned of skin and seeds and cut into slices, along with boiled soybeans, well drained of water (picture 4). Add salt and pepper, mix and put the lid on, letting everything boil for 2-3 minutes.

5. Turn off the heat and add the leurda, well washed and cut into pieces (picture 5). Put the lid on and set it aside.

Quickly prepare the dressing, beating well with a fork in a bowl all the specified ingredients and pour over the contents of the pan.

It is mounted on plates and served immediately, sprinkled with greens or green onions, with or without bread (my husband was very intrigued that I did not offer him bread: P).


we need 1 poultry breast, 4 potatoes, 4 sour cucumbers, 3 carrots, 4 tablespoons canned corn, 1 small celery, 1 parsley root, salt, pepper.

Mayonnaise: 1 raw yolk, 2 boiled yolks, 1 cup oil, 1 tablespoon mustard, 1 pinch of salt

For decoration: mayonnaise, vinegar donuts, egg whites, olives, cucumbers.

PREPARATION Salad with poultry and vegetables

Boil the meat, then boil in the same juice and let the vegetables cool and harden, then chop them into cubes. Mix with mayonnaise (stop a quarter for decoration), season with salt and pepper

ASSEMBLY: place the composition in a bowl (or on a plate), dress in mayonnaise and decorate according to your imagination!