My cookbook

Сделала вчера на ужин. Мне очень понравилось, мужу меньше. Сытно и при этом диетично. На 3 цуккини я брала 3 полоски бекона, помидоры соспециями из банки, плеснула буквально для цвета, луковицу 1/2 небольшой, сыры манчего и пармезан. Запекала согласно рецепту.

Ингредиенты:
Кабачки или цукини
Бекон — 200 гр
Лук репчатый — 100 гр
Помидоры — 100 гр
Сыр полутвердый — для посыпки.

Приготовление:
Кабачки вымыть, разрезать пополам вдоль, ложкой выбрать сердцевину с косточками.
Помидоры разрезать пополам, убрать семечки с соком. Бекон, лук и помидоры мелко порубить. Все смешать. Полученную смесь выложить в лодочки. Поставит в разогретую до 180 градусов духовку на 20 мин. Посыпать тертым сыром, поставить еще на 10 минут.

Источник: https://joe-alex.livejournal.com/238966.html

Сделала вчера на ужин с одним большим баклажаном (чуть больше 500 грам) и фунтом свинины. Очень вкусно и вполне диетично. Баклажаны можно запекать, использовала банку diced tomatoes.

Serves 4-6.

2 kg aubergines (eggplants)
500 g (1 ¼ pounds) minced (ground) pork
1 large onion
500 g (1 ¼ pounds) tomatoes
Slices of cheese
100 g (4 oz) grated cheese
1 egg
Knob of butter
Pinch of salt

Cut the aubergines into finger-thick slices. Fry them in olive oil and set aside. Make a frito by frying the minced pork, finely chopped onion and chopped tomatoes until they are softened and reduced, about 20 minutes.

Now make the terrine: place a layer of aubergines(half of them) in a deep oven pan, followed by a layer of the frito (about half of it) and the slices of cheese. On top of that the rest of the aubergines followed by the rest of the frito.

Mix the egg and grated cheese and pour on top with a knob of butter. Cook in the oven for about 30 minutes at 180ºC (350ºF).

Источник: http://mykitcheninspain.blogspot.com/2014/06/spanish-village-cooking.html?m=1

Настоящий вкуснее, конечно, но так тоже очень хорошо.


2 (8 ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups cooked quinoa
3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
1 cup low-sodium marinara sauce (see Tip)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Cut each chicken breast in half on the diagonal to get4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper. Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.

Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.



Serving size: 1/2 chicken breast each
Per serving: 414 calories; 18 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 37 g protein; 63 mcg folate; 14276 mg cholesterol; 4 g sugars; 0 g added sugars; 649 IU vitamin A; 3 mg vitamin C; 193 mg calcium; 3 mg iron; 458 mg sodium; 612 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 1/2 medium-fat protein, 1 1/2 fat

Источник: http://www.eatingwell.com/recipe/255218/quinoa-crusted-chicken-parmesan/

Serves 6 as a starter or side; 3 as a supper dish.

3 cups shelled peas (about 1 pound)
3 tablespoons olive oil
½ cup finely chopped spring onion or scallions
1 clove garlic (optional)
3 ounces chopped serrano ham (about ½ cup)
1 tablespoon dry Sherry or white wine (optional)
Salt and freshly ground black pepper
Eggs (optional), hard-cooked and chopped or poached

Heat the oil in a medium skillet and add the onions and garlic, if using. Sauté very gently until onion is almost melted, about 6 minutes. Add the ham and sauté 2 minutes. Add the Sherry, if using, and cook until liquid has evaporated and ham is sizzling in the oil again.

Add the peas to the skillet. Sauté, stirring, until peas are cooked, about 5 minutes for fresh or frozen peas. Season with salt to taste and pepper.

Serve hot or room temperature. Garnish, if desired, with chopped hard-cooked egg. Or, top each serving with a poached egg.

Cool way to poach eggs. Line a small bowl with plastic wrap. Add a little olive oil. Break an egg into the bowl. Sprinkle with salt and pepper. Twist the plastic to close tightly and tie. Submerge the egg packets in boiling water. Reduce heat to a simmer. Poach eggs 3 to 4 minutes. Remove the packets. Untie the plastic and carefully roll the eggs onto the plate of peas and ham.

Источник: http://mykitcheninspain.blogspot.com.es/search/label/Saut%C3%A9%20of%20Peas%20with%20Ham

Ingredients

1 eggplant
olive oil
salt
Brie
cilantro or basil

Preparation

Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.

Источник: http://www.epicurious.com/recipes/food/views/eggplant-tacos-51233810