Easy Dinner Recipes:
Roast Chicken with Roasted Root Vegetables
Easy dinner recipes make life so much easier for us.
As much as we want to make healthy food choices for ourselves and our families, busy lives sometimes makes it difficult. With a few easy dinner recipes in your recipe box it's a cinch.
This...
Grilled Lamb Shashliki
(NC)—This is one of those easy recipes with a real Mediterranean feel. If extra guests arrive, stretch the meal with more pita bread, or rice cooked with fried onions and spinach. Buy some tzatziki, make a Greek salad or serve with thinly...
Leftover Turkey Recipes: 5 Delicious Ways to Make the Most of Your Festive Bird
Roast turkey is a great family favourite, especially at
Thanksgiving and Christmas. But after the feast, comes the
question - how to use the leftovers? Here are five ways to make
the most of your festive bird.
1 Leftover turkey sandwich...
Save Time in the Kitchen. Cook Pasta the way Restaurant Chefs Do
Have you ever wondered how a restaurant can get a dish of pasta to your table in about four minutes when you know it takes ten minutes just to cook the pasta? Does the water on their stoves boil at a higher temperature than the water on yours?...
South Beach Diet - US vs. World
Diets concern especially Americans as they do have a "national weight problem". So it would only be natural that dieting issues be so over proportioned in the US. Also, "miracle diet recipes" are very popular and make way rapidly into people's...
Recipe: Warming Autumn Soup
Recipe: Warming Autumn Soup
1/2 pumpkin, cubed
1 carrot, sliced
2 sticks celery (celeriac), sliced
1 onion, chopped
1 potato, chopped
4 cloves garlic (minced)
salt
freshly ground black pepper
2 tbsp olive oil
2 tbsp fresh coriander or chives, chopped
1 litre vegetable stock (2 pints)
Heat the olive oil in a saucepan and fry the pumpkin, carrot, celery, onion and potato
for 3-4 minutes. Add the garlic and fry for another 2 minutes. Add the
stock, bring to the boil and simmer for 30 minutes or until vegetables
are tender. Season to taste. Transer to a blender or food processor and process
until smooth. Serve with freshly chopped coriander or chives.
Serving Tip: Serve the soup on Halloween - 31st October. The vegetables can
be altered depending on the ingredients available. This soup is an ideal way of using
up left over vegetables. For example, the celery could be replaced by one leek.
Pumpkin and Butternut Squash - The
pumpkin is a variety of squash and is
cooked in the same way as butternut squash. To prepare; cut in half, scoop
out the seeds, peel or scoop out the flesh. Cut into cubes and boil, braise or
roast in the oven with a little olive oil sprinkled on top. If the butternut
squash is not too big, simply cut it in half and place in a preheated oven,
450F, skin side up and bake for 1 hour.
Pumpkins are often associated with Halloween. The are hollowed out and cut to
resemble faces. A candle is placed inside to light them up and they are then
used as decorations or for trick or treating.
Please visit Vegetarian Recipes Collection for lots more recipes.
About the Author
Rona Hamilton is the writer and creator of Vegetarian Recipes Collection. To view
more warming soup recipes and vegetarian recipe ideas please visit
http://www.vegetarian-recipes-collection.com/index.html
