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Broccoli salad with corn

Broccoli salad with corn


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The broccoli tie is washed well, then it is broken into small pieces. In a large bowl put the pieces of broccoli to boil in salted water. Add the chicken cube.

Meanwhile, chop the onion, put in a larger pot, and sprinkle with salt and lemon juice. Thus the onion loses its power. After 5-10 minutes add the canned corn.

When the broccoli becomes soft, not very soft, strain well and let it cool.

When it has cooled, mix it with onion and corn, then add sour cream and mix well.


Simple purple potato salad:

6-7 purple potatoes, 5-6 white potatoes, 1 bunch of green onions, 2 tablespoons olive oil, 1 teaspoon vinegar, 1 teaspoon Dijon mustard, salt - to taste

Wash and peel the potatoes, cut them into small cubes and boil them in salted water. Finely chop the green onion. Mix green onions with oil, vinegar, Dijon mustard and salt. Remove the potatoes from the boil and let them cool, then add them over the oil sauce and mix well. Good appetite!


RICE SALAD WITH CORN AND BROCCOLI

A simple, tasty, healthy and filling salad for fasting, wonderful for vegetarians, but we can also use it as a side dish next to a grilled fish. It's more than perfect!

INGREDIENT:

150 g of rice
100 g canned corn kernels
8 seedless olives
4 large cherry tomatoes
3 bouquets of broccoli
2 green onions

For dressing:
2 tablespoons oil
1 teaspoon vinegar
1 teaspoon mustard (Dijon)
salt
pepper
optional: 1 tablespoon lemon juice

Boil the rice in salted water for 20 minutes, then drain.

During this time, boil the broccoli for 3-4 minutes, drain the sweet corn, slice the olives as thin as possible and cut the tomatoes into cubes (after removing the seed core).
Put in a bowl the rice with corn, tomatoes, finely chopped green onion leaves and olives.

In a bowl, mix all the dressing ingredients, then pour them over the rice and vegetables. Mix, taste and add if you feel the need salt, pepper, possibly a tablespoon of lemon juice. At the end, add the open broccoli bouquets and mix lightly so as not to crush them.


The cookbook


Ingredient:
300 g paste
2 cans of shredded tuna (280 g)
a bag of corn (450 g)
a red onion
the lawyer buc
3 hard boiled eggs
4 tablespoons sour cream
salt
pepper
for mayonnaise:
a raw yolk
a tablespoon of mustard
oil

4 comments:

Hm, I think she's very full. :))))

Laura, it's not very good for the figure, but it's very tasty (we really liked it)!

We entered your blog and we really liked it - you have delicious YUM recipes. YUM.
We would be happy to have you in the Petitchef family

We would be delighted if you would like to add your blog to http://ro.petitchef.com so that our users and us can enjoy your recipes.

Petitchef is a French portal based on culinary recipes. Several hundred blogs are already registered and benefit from exposure on Petitchef.


Beet salad "Paradise at home" & # 8211 I make it every weekend!

We present you a very delicious beet salad. Combined with boiled eggs and favorite cheese, it is very tasty, even to the liking of children. Experiment with your favorite ingredients or sauce and enjoy your loved ones with a simple but delicious salad. This will be very often requested by all family members.

INGREDIENTS

METHOD OF PREPARATION

1. Boil the beets in a saucepan with water until ready. Remove from the pan and allow to cool.

2. Boil the eggs in a saucepan with water and a pinch of salt. Allow to cool and clean.

3. Peel the beets and cut them into cubes.

4. Cut boiled eggs and cheese into small cubes.

5. Mix the beets with the eggs and cheese. Match with mayonnaise and spices to taste. Stir. Garnish with grated cheese, canned peas, corn or greens.

Note: If desired, you can complete the salad with minced garlic, pickled cucumbers, chopped walnuts or mayonnaise with mustard.


Similar recipes:

Pea and corn salad

Salad recipe with green peas, sweet corn, carrots, potatoes and soy mayonnaise

Tuna salad with corn and onions

Canned tuna salad with corn, prepared with onions and four tablespoons of mayonnaise

Moroccan salad with brown rice and leeks.

Salad with brown rice and sweet corn, tomatoes, green peppers, onions and olives


3 delicious recipes with broccoli

Broccoli is known to be like a "bomb" of vitamin C. But it also contains fiber, essential for healthy digestion and is rich in antioxidants, good in preventing inflammation. Don't know how to cook it? Here are some ideas!

Broccoli cream soup

ingredients

  • 1 broccoli
  • 1/2 zucchini
  • 1/2 onion
  • 1 tablespoon butter
  • 100 ml liquid cream

Method of preparation

Finely chop the onion and sauté in a little melted butter. Add unwrapped broccoli to the bunches and zucchini. Allow them to penetrate a little, then pour water or vegetable broth.

Once the vegetables are cooked, pass them through a blender or pass them through a sieve.

Add the rest of the butter and incorporate the sweet cream. Let it boil for a second or two.

At the end, flavor with finely chopped greens.

ECuisine suggestion: for a vegan or fasting recipe, replace butter with margarine and classic cream with a vegetable version.

Pancakes stuffed with broccoli and cream cheese

ingredients

For pancakes

For the filling

  • 1 sweet potato
  • 1 carrot
  • 300 gr broccoli
  • 100 gr sweet cheese
  • salt

Method of preparation

Boil the sweet potato and carrot in salted water.

Meanwhile, prepare the pancakes - mix the beaten eggs with the flour and dilute with milk until you get a creamy composition, put finely chopped dill and bake the pancakes a little thicker.

As they cool, complete the filling.

Unwrap the broccoli bunches, scald them in water for three to four minutes, then drain. Pass the vegetables and mix them with the sweet cheese.

Cauliflower puree and broccoli

ingredients

  • 50 gr cauliflower
  • 100 gr broccoli
  • 1 teaspoon rice cereal
  • 1-2 teaspoons of yogurt
  • mini tarts (optional)

Method of preparation

Place the cauliflower and broccoli in the steamer for 10-15 minutes.

Pass very well, and add the cereal and yogurt over the composition until you get the desired consistency, mixing very well.


Salad with broccoli, spinach, corn and peas

When I became a vegetarian, I never thought I would get fed up with food, although I was asked countless times if I was fed up with what I ate. Surprisingly, I'm really tired. And if someone doesn't believe me, it would be best to prepare a bowl of salad with broccoli and all the goodies in the recipe and we'll talk after the bowl. I haven't finished it yet!

Vegan nutrition

For some time now, I have been counting my recipes with cronometer.com to see the intake of each ingredient in the body, the proteins contained, vitamins, minerals. The protein content of this salad is 43% of the total amount. I almost reached half of my goal called protein today and I also brought some fiber, vitamin C, K, A, some Bs, some manganese, magnesium, phosphorus and potassium. So you don't starve during fasting and here I mean those who eat meat regularly, not us vegetarians or vegans. It is important to choose the foods that really feed you, as varied as possible without bread or as little as possible and of good quality.

Salad with broccoli, spinach, corn and peas

100 grams of cherry tomatoes (8 pieces)

60 grams of broccoli or broccoli

30 grams of peeled pumpkin seeds

2 teaspoons inactive yeast flakes

Spinach, broccoli and washed tomatoes are cut and placed in a bowl. Put boiled peas and boiled corn on top. Heat the pumpkin seeds lightly in a pan for one minute and place over the other ingredients. Season with the prepared dressing by mixing all the above ingredients.


3 simple salad recipes for an enviable figure. Be slender and happy!

100 g of salad contain 36 kcal and the ratio Protein / Lipids / Carbohydrates - 1/0/6.

Ingredient:

-100 g of preserved corn

- ground black pepper - to taste.

Method of preparation:

1. Transfer the canned corn to a colander and wait for all the liquid to drain from its grains.

2. Peel an apple and grate it, then cut it into small pieces or grate it.

4.Mix the corn, apple and cabbage in a small bowl.

5.Add lemon juice, salt and ground black pepper. Stir.

6. Transfer the salad to the salad bowl and serve.

2. FITNESS SALAD FOR A DELICIOUS DINNER
100 g of salad contain 83 kcal and the Protein / Lipid / Carbohydrate ratio - 15/1/3.

Ingredient:

-280 g chicken breast (boiled or smoked)

-2-3 tablespoons canned corn

-a spoon of natural yogurt

-salt, ground black pepper - to taste

Method of preparation:

1.Cut the cucumber into thin strips and place it in the salad bowl.

2. Unwrap the cooked meat in bundles (or cut the smoked one into strips) and add it to the cucumber bowl.

3.Cut the other vegetables into pieces. Add the chopped corn and dill.

4. Season the salad with salt and ground black pepper. Add the yogurt. Stir.

3. SALAD WITH BROCCOLI: ONLY 63 KCAL / 100 G!

100 g of salad contain 63 kcal and the Protein / Lipid / Carbohydrate ratio - 2/4/5.

Ingredient:

Method of preparation:

1.Wash the broccoli head and divide it into bunches. Put them in boiling water and cook for 3 minutes. Then take them off the heat and transfer them to a strainer. Rinse them with cold water.

2. Combine the boiled broccoli bunches with the chopped pepper and the olives cut in half. Salt them to taste.

3.Mix the olive oil with the vinegar. Use them as a dressing.