Grilling Experiments 2

Grilled Lemon Ginger Eggplant plus Grilled Ginger Lime Sweet Potato with Red Onion with Garlic and Lime. Bonus cold salad from leftovers!

Eggplant
2 large eggplants thoroughly washed and trimmed. Slice into ½ inch slices lengthwise. (See photo) If you find your knife slipping off the eggplant, use a serrated knife. Keep your knives sharp!
Grapeseed Oil (recommend for grilling because it has a high smoke point. That means it is less likely to burn when you are grilling) lightly oil both sides of the eggplant and place in prep pan.

Red Onion
 
3 medium or large whole red onions peeled and sliced into ½ inch thick rounds.
Grapeseed Oil for grilling.

Sweet Potato
 
3-4 medium sweet potatoes, peeled and sliced lengthwise into ½ inch slices
Grapeseed Oil for grilling.

Directions:

Begin with the vegetable which needs the LEAST amount of grill time, in this case the eggplant, and layer them into your prep pan, oiling lightly as you stack. This way, you can easily take the vegetable which needs to MOST time on the grill out of your pan first, and place it on the grill. I use an old cake pan with handles to prep ingredients for the grill. This makes it easy to transport the food outside and, with a quick wash, back inside. Grill the vegies until they are soft enough to eat but not falling apart and are nicely browned to lightly charred, depending on your taste (and/or skill!)

Cut each kind of vegie into large dice, and dress, serve warm or cold.
Dressing for Eggplant
1 Tablespoon finely minced fresh ginger root
Juice of 1 large lemon (approximately 3 Tablespoons of lemon juice)

Dressing for Red Onions
2 Tablespoons finely minced garlic (more or less, to your taste.)
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)

Dressing for Sweet Potato
1 Tablespoon finely minced fresh ginger root
Juice of 2 limes (approximately 3 – 4 Tablespoons of juice)

Each of these vegies was DELICIOUS! We have no further suggestions for improving them. However, I made extra in order to make one further experiment, a cold salad for packed lunch the next day. There weren’t enough left over to make the salad, so I just mixed the three bits together and took them with lunch the next day. Fabulous! We happily offer these for your enjoyment. Happy Grilling!

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Balsamic Roasted Pork Loin

Ingredients:

Balsamic vinegar	½ Cup
Boneless pork loin roast	2 Pounds
Steak seasoning rub	2 Tablespoons
Olive oil	½ Cup

Directions:

• Take a bowl and place olive oil in it.
• Dissolve steak seasoning in balsamic vinegar.
• Now stir it in olive oil.
• Place pork into a resalable plastic bag and pour marinade over top.
• Squeeze out air and seal bag.
• Marinate for overnight.
• Now we need a preheat oven to 350 degrees F or 175 degree C.
• Bring a baking dish.
• Place pork into that baking dish along with marinade.
• Bake in preheated oven.
• Basting occasionally until the pork reaches an internal temperature of 145 degrees F or 65 degrees C for 1 hour.
• Now let it roast rest for 10 minutes before slicing and serving.

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Vegetable Biryani

If you like biryani then Vegetable Biryani will be best for you. Because it’s a very tasty and interesting biryani. The color of Vegetable Biryani is very appetizing. And its taste is also so delicious. The most things are that you can make this dish easily within 1 hour and 30 minutes. So let’s start preparing Vegetable Biryani.

Ingredients:

Water	½ Cup
Black pepper	¼ Teaspoon
Ghee (clarified butter)	2 Tablespoons
Ground turmeric	¼ Teaspoon
Peas	½ Cup
Diced potato	½ Cup
Red onion (cut into 1/2-inch dice)	1
Ground red Chile pepper	¼ Teaspoon
Dice carrot	½ Cup
Cumin seed	½ Teaspoon
Basmati rice	2 Cups
Cinnamon stick	1 (1 inch) piece
Salt	1 Teaspoon
Peppercorns	7
Cube chicken bouillon	1
Ginger garlic paste	1 Tablespoon
Garam masala	½ Teaspoon
Diced tomato	1

Directions:

• We need a large Dutch oven over medium heat.

• Place ghee in this oven for melting.
• Now we will add onion with this.
• And start cooking until it becomes soft.
• Now we will take a large bowl.

• Place cinnamon stick, cumin seed and peppercorns in that bowl.
• Stir them well and place it in oven.
• Cook until the spices are fragrant.
• We need ginger garlic paste, 1/2 cup water and tomatoes and stir it.
• Take simmer and start cooking until the water has evaporated.
• Now stir in peas, potato and carrot.
• Then season with salt, chicken bouillon, black pepper, red Chile, turmeric and garam masala.
• Stir it well and then cover it.

• Pour in 4 cups water and bring to a boil over high heat.
• Once boiling then stirs in basmati rice.
• Now reduce heat to medium.
• And don't stop cooking until the rice has softened.

Vegetable Biryani is ready to serve. You can serve it hot. Enjoy delicious dish.

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Vegetable Medley

If you feel bore to eat same test dish then prepare Vegetable Medley. I can tell you that you will get different test from it. I also love Vegetable Medley. Also you can prepare this recipe easily. It need only 2 hours to prepare Vegetable Medley.

Ingredients:

Sliced green bell peppers	2
Red potatoes (cubed)	4
Italian-style seasoning	¼ Cup
Sliced large sweet potatoes	2
Minced garlic	1 Teaspoon
Carrots (shredded)	2
Olive oil	¼ Cup
Sliced red bell peppers	2
large onion (sliced into rings)	1

Directions:

• We need a preheat oven.
• So bring a preheat oven to 350 degrees F or 175 degrees C.

• Need a baking dish now.
• Coat the bottom of 9 x 13 inch baking dish with oil.

• Place sweet potatoes first then onion, red potatoes, green bell peppers, carrots and red bell peppers in that baking dish.
• Sprinkle seasoning generously overall and cover dish with aluminum foil.
• Now bake at 350 degrees F for 1 hour or 90 minutes.
• I think bake will mixture in oven for another 30 minutes.

Vegetable Medley is ready to serve. Hope your family will like it very much. Here I am showing a chart of food value of Vegetable Medley.

Nutrient	Amount	DRI/DV (%)	Nutrient Density	World's Healthiest Foods Rating
Vitamin A	18757.90 IU	625.3	156.1	excellent
Vitamin K	91.55 mcg	101.7	25.4	excellent
Vitamin C	31.89 mg	42.5	10.6	excellent
Molybdenum	15.53 mcg	34.5	8.6	excellent
Chromium	8.91 mcg	25.5	6.4	very good
Floated	94.62 mcg	23.7	5.9	very good
Fiber	5.00 g	20.0	5.0	very good
Manganese	0.37 mg	18.5	4.6	very good
Vitamin B6	0.30 mg	17.6	4.4	very good
Biotin	5.09 mcg	17.0	4.2	very good
Potassium	524.82 mg	15.0	3.7	very good
Copper	0.12 mg	13.3	3.3	good
Vitamin B1	0.15 mg	12.5	3.1	good
Phosphorus	72.97 mg	10.4	2.6	good
Calcium	93.17 mg	9.3	2.3	good
Vitamin B2	0.12 mg	9.2	2.3	good
Vitamin E	1.25 mg (ATE)	8.3	2.1	good
Magnesium	33.27 mg	8.3	2.1	good
Vitamin B3	1.20 mg	7.5	1.9	good
Pantheistic acid	0.35 mg	7.0	1.7	good
Protein	3.06 g	6.1	1.5	good

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Pasta recipe with Vegetables

Pasta Recipe is very much famous among younger people. Also old people love to eat that. If you add vegetables with pasta then I think it will be more delicious. Let try today how to make a pasta recipe with vegetables.

Ingredients:

Chopped red bell pepper	1
Cooked rotini pasta	4 cups
Red wine vinegar	2 tablespoons
Chopped green bell pepper	1
Olive oil	1/3 Cup
Broccoli florets (lightly steamed )	1 ½ Cups
Ried basil	1 Teaspoon
Minced cloves garlic	2
Dried oregano	1 Teaspoon
Carrots	2
Salt and pepper	To taste

Directions:

• First we need a bowl.
• Now place vinegar, oregano, salt, oil, pepper and basil in that bowl.
• Mix them together as much as you can mix.

• Now bring a large pot.
• Place slated water in it and start boil.
• Add rotini and bring to a boil again.
• Don't stop cooking until rotini is all dente.
• Now drain it well.
• Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and sauté red bell pepper, garlic, carrots and green bell pepper.
• Need to cook until vegetables become softened.
• Place the broccoli in frying pan and cook for 2 to 5 minutes.

• In this time we need to add some pasta with cooked vegetables.
• Pour the vinaigrette over the pasta and vegetables.
• Now toss to distribute vegetables and vinaigrette evenly.

Prepare pasta recipe is so easy. Today we already learn how to prepare pasta recipe with vegetables. And it only takes 25 minutes to prepare. I think you will be enjoying this dish. And don’t forget to make comment.

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Vegetable Melange

Ingredients:

Lemon juice	½ Teaspoon
Quartered  fresh mushrooms	¼ Pound
SMUCKER'S®	¼ Cup
Water	1 Cup
Plain yogurt	¼ Cup
Chicken bouillon	1 Cube
Salt	1/8 Teaspoon
Fresh broccoli spears	8 Ounces
Curry powder	¼ Teaspoon
Cauliflowers	8 Ounces

Directions:

• Take a large saucepan.

• Place bouillon cube and water in it.
• Heat it until cubes dissolves.
• Now add mushrooms, cauliflowers and broccoli.

• Start cooking and don't stop until broccoli is tender crisp
• I think it will take 5 to 10 mutinies.
• Bring another small saucepan.

• Place remaining ingredients in it.
• Mix it well.
• Cook and stir until sauce is heated.
• Pour over vegetables.

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Vegetable Calzones

I will tell you that when you going to prepare Vegetables Calzones control yourself, because it’s so much delicious. And control your tongue too! Since the beef filling becomes very hot during baking. First let it cool then try to test it. You need 40 Minutes for preparation and 10 minutes for cooking. So you totally need 50 mutinies. Okay let’s start cooking…

Ingredients:

Chopped broccoli	½ Cup
Milk	2 Teaspoons
Italian style stewed tomatoes	1 (14.5 ounce) can
Cheese pasta sauce	4
Pepper	¼ Teaspoon
Shredded Cheddar cheese	1 Cup
Chopped onion	½ Cup
Sliced pitted ripe olives	¼ Cup
Grated Parmesan cheese	¼ Cup
Ground beef or ground pork	8 Ounces
Chopped green sweet pepper	¼ Cup
Refrigerated pizza dough	2 (10 ounce) packages
Dried Italian seasoning, crushed	½ Teaspoon

Directions:

• Generally you need a pot or can or skillet to prepare any recipes.
• So First bring medium skillet.
• Place beef and onion and make heat.
• Don't stop heating until meat becomes brown.
• If you see meat becomes brown then stop heating and drains fat.
• Now take a bowl and place brown meat, tomatoes, Italian seasoning, pepper and broccoli.
• After that stir them well.
• Now we need boiling.
• Reduce heat and stir it and don't stop heating until liquid has evaporated.
• Well, now remove from heat and stir with olives and green pepper.
• Take one package pizza.
• Make role 15 X 10 inch rectangle with that.
• Cut into 5 or 6 inch squares.
• Repeat with remaining package pizza dough.
• Now we will divide filling among 12 squares.
• Stir with cheddar cheese and brush edges with water.
• Lift one corner and stretch dough over to the opposite corner.
• Press edges of dough well with a fork to seal.
• Arrange calzones on a greased baking sheet.
• Prick tops with a fork.
• Brush tops with milk; sprinkle with Parmesan cheese.
• Bake in a 425 degree F oven about 10 minutes.
• Serve with Classico® Four Cheese pasta sauce.

Don’t serve it hot to your guest. Let it become little cool otherwise your tongue will be burned. Enjoy dishes.

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Vegetable Quiche

Some people have fat. We all know that fat is so boring things. If you want to decrease fat then we have to do exercise and also have to control eating habit. For this problem we need to eat vegetables. This night I am going to share such kind of dish that will help fat people to decry their fat. Vegetable Quiche is one of those dishes, help to decries fat. But it also has good test too. I generally prepare for my grand ma, who has fat problem. It’s really delicious otherwise my grandma never tests it and never tells me to prepare this dish again. To prepare Vegetable Quiche we need only 1 hour and 15 minutes.

Ingredients:

Beaten eggs	3
Grated carrot	1
Shredded Cheddar cheese	½ up
Vegetable oil	1 Teaspoon
Paprika	½ Teaspoon
Ground black pepper	To taste
Grated , peeled and zucchini	1
Red pepper flakes	½ Teaspoon
Minced garlic	2 Teaspoons
Vegetable oil	¼ Cup
Sliced  green onion	1
Chopped large green bell pepper	½
Italian seasoning	¾ Teaspoon
Grated, yellow squash and peeled	1
Shredded sharp Cheddar cheese	½ Cup
Chopped onion	1
Salt	1 Teaspoon
Buttermilk baking mix	1 Cup

 Directions:

• First We need a preheat oven to 350 degrees F and 175 Degrees C.

• Now bring an 8 inch square baking dish.

• Take 1 teaspoon vegetables oil and place it in a skillet. 

• Give over medium heat.
• After that cook and stir onion, garlic and bell pepper in hot oil for 15 minutes.
• Take those mixture and place it in a large bowl.

• Zucchini, eggs, carrot, yellow squash, green onion, 1/2 cup cheddar cheese, baking mix, 1/4 cup vegetables oil, italian seasoning, salt, paprika, black pepper and red pepper flakes place in a bowl and mix well with onion mixture.
• In a baking dish spread vegetables mixture and sprinkle with remain 1/2 cup cheddar cheese.
• Bake in preheated oven until it becomes browned or about 30 to 35 minutes.

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Vegetables Whip

Some where I read Canadian people loves to eat vegetables. So today I will share a vegetables recipe named Vegetables Whip for Canadian people. Dishes that prepare from vegetables have good food value with well digest power. Vegetables Whip is that kind of recipe and I test it personally really delicious. Canadian brothers and sisters who read my blog I think they will be happy to see this recipe. One more thing I forget to tell you. Vegetables Whip is very easy to prepare. And it needs very short time to prepare. In 35 minutes you can prepare. Okay no more talk. Let’s prepare....

Ingredients:

Medium potatoes - peeled and cubed	6
Carrots - peeled and diced	4
Butter	¼ Cup
Salt and pepper	To taste
Turnip, peeled and diced	1
Milk	½ Cup
Large onion, chopped	1

Directions:

• Bring a water pot.
• Place carrots, turnip potatoes and onion.
• Now bring to a boil over medium high heat.
• Still cooking for 10 to 15 minutes.
• Now take the vegetables and potatoes from water.
• Stir in the butter, don't stop stirring until melted.
• If you have electric mixer then it will be better.
• Place melted vegetables with butter in that mixer.
• During this time you need to add some milk with it.
• Don't stop mixing until it becomes light and fluffy.
• You are going to finish this, Season to taste with salt and pepper.

You can serve Vegetables Whip now to your guest or if you prepare for your family then serve them. It will be better if you serve hot.

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Vegetables Pizza

Ingredients:

Mayonnaise	1/3 Cup
Chopped red bell pepper	1/3 Cup
Chopped celery	½ Cup
Packages refrigerated crescent rolls	2 (8 ounce)
Cauliflower florets	1 Cup
Radishes, sliced	1 Cup
Chopped carrot	½ Cup
Broccoli florets	1 Cup
Packages cream cheese, softened	2 (8 ounce)
Chopped green bell pepper	1/3 Cup
Chopped yellow bell pepper	1/3 Cup
Package dry vegetable soup mix (such as Knorr®)	1 (1.4 ounce)

Directions:

• Take a Preheat oven to 375 degrees F or 190 degrees C.
• Spread crescent roll dough out into an 11 x 14-inch jelly roll pan.
• Pinch perforations and seams together to make a crust.
• Bake in the preheated oven until crust is lightly golden brown, about 10 minutes.
• Then let cool completely.
• Now bring a bowl.
• And mix cream cheese, vegetable soup, and mayonnaise mix together in that bowl.
• Spread cream cheese mixture over the crust.
• Sprinkle pizza with radishes, green, yellow and red bell
• Pepper, carrot, cauliflower, broccoli, and celery, pressing vegetables into the cream cheese mixture.
• Cut pizza into squares.
• Cover with plastic wrap and refrigerate overnight to blend flavors.

It needs 45 minutes for the preparation and cooking only need 10 minutes totally you need 55 minutes to prepare Vegetables Pizza.

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Vegetable Tagine

Vegetable Tagine is so much testy dish. I personally love to eat Vegetable Tagine. You can easily prepare this dish. It needs totally 1 hour and 15 minutes to prepare and serve Vegetable Tagine. 25 minutes need for preparation and 50 minutes only for cooking. I am giving a chart of ingredients that will need to prepare this delicious dish.

Ingredients:

Carrots, chopped	3
Zucchini, chopped	3
Salt	1 Teaspoon
Sweet potatoes, chopped	2
Ground cinnamon	¼ Teaspoon
Cloves, garlic chopped	3
Lemon juice	2 Tablespoons
Raisins	½ Cup
Green bell pepper, chopped	1
Ground black pepper	1 Teaspoon
Plum tomatoes, chopped	4
Ground turmeric	¼ Teaspoon
Onion, chopped	1
Ground cumin	¼ Teaspoon
Chicken broth	3 (16 ounce) Cans
Garbanzo beans, rinsed and drained	1 (15.5 ounce) Can
Olive oil	1 Tablespoon
Ground coriander	¼ Teaspoon
Honey	1 Tablespoon
Eggplant, chopped	1

Directions:

• In a large and heavy pot heat oil in the bottom with over medium high heat.
• Cook and stir the onion, garlic and green bell pepper in the oil until tender or about 5 minutes.
• Now take a mixture.
• Place the sweet potatoes, plum tomatoes, carrots, eggplant, zucchini and also raisins in that mixture.
• Stir in the chicken broth, honey, lemon juice and season with cumin, turmeric, coriander and cinnamon.
• Bring the stew to a boil over high heat, cover and reduce the heat to medium low and simmer until the vegetables are tender or about 25 to 30 minutes.
• Pour the garbanzo beans into the stew and season with salt and pepper.
• Now stir to combine and cook the soup for an additional 12 to 15 minutes.

Vegetable Tagine is ready to serve. If you like this dish then doesn’t forget to make comment. Now enjoy!!

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Halibut with Vegetables

Ingredients:

Olive oil	¼ Cup
Green bell pepper, chopped	1
Chopped fresh parsley	½ Cup
Capers	2 Tablespoons
Halibut fillets	2 Pounds
Yellow onion, thinly sliced	1
Cloves garlic, minced	4
Diced tomatoes	1 (16 ounce) Can
Salt and pepper	To taste
Stalks celery, chopped	2

Directions:

• Take a preheat oven to 425 degrees F or 220 degrees C
• Wash halibut and pat dry.
• Cut into serving size pieces and place in a 9 x 13 inch baking pan.
• Sprinkle with pepper and salt.
• Stir together the parsley, celery, olive oil, onion, bell pepper capers, tomatoes and garlic.
• Pour over the halibut.
• Bake until halibut is slightly opaque in the center or about 15 to 20 minutes.
• Now remove from oven.
• Before serving let stand for 10 minutes.

Now we have to know about the food value of Halibut with Vegetables.

Protein	51 g (101%)
Polyunsaturated	Fat4 g
Cholesterol	254 mg (85%)
Fat	34 g (53%)
Monounsaturated	Fat22 g
Calories	568
Sodium	226 mg (9%)
Fiber	3 g (13%)
Carbohydrates	15 g (5%)
Saturated Fat	6 g (28%)

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Vegetable Chowder

When your children ask you to make a delicious dish for him or her then what you prepare for him/her? If you know how to make Vegetable Chowder then I will defiantly suggest you to prepare Vegetable Chowder for him/her. There has much reason why I am telling this. Vegetable Chowder has good food value and also well digests for children too. To prepare Vegetable Chowder we need some Ingredients

Ingredients:

Cauliflower, chopped	1 Cup
Water	3 Cups
Chopped onion	½ Cup
Shredded Cheddar cheese	3 Cups
Diced carrots	1 Cup
Milk	1 ½ Cups
Chicken bouillon	3 Cubes
Chopped red bell pepper	½ Cup
Salt	To taste
Margarine	¼ Cup
All-purpose flour	½ Cup
Ground black pepper	To taste
Chopped fresh parsley	1 Tablespoon
Chopped celery	1 Cup
Fresh chopped broccoli	1 Cup

Directions:

• To prepare this recipe first you have to bring Dutch oven or a soup kettle.
• Now sauté the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, bouillon, water, pepper and salt.
• Boil those and then reduce from heat.
• Simmer covered for 20 minutes or until the vegetables are tender.
• Now you have to combine milk and flour and don't stop until it becomes smooth.
• Then stir into a pan.
• Take a bowl and bring soup on it.
• Now cook and stir for 2 or 3 minutes.
• This is the last step mix in the parsley and just before serving stir in the cheese until melted.

 
It will take only 15 minutes for preparation and need 35 minutes only for cooking. Totally you need 50 minutes for making this dish.
Now you can serve Vegetable Chowder to your children. If you like it don't forget to make comment.
  

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Roasted Vegetables

I think there is no person who doesn’t like Roasted Vegetables. It’s very easy to prepare Roasted Vegetables. And also this dish is good for health too. It needs only 15 minutes for preparation and another 45 minutes need for cooking this. So you need totally 55 minutes to make this delicious Roasted Vegetables. When you become hungry and try to eat some delicious and healthy food then Roasted Vegetables is the better one. We need some ingredients

Ingredients:

Sweet potato, peeled and cubed	1
Balsamic vinegar	2 Tablespoons
Small butternut squash, cubed	1
Chopped fresh rosemary	2 Tablespoons
Yukon Gold potatoes, cubed	3
Chopped fresh thyme	1 Tablespoon
Salt and freshly ground black pepper	To test
Red bell peppers, seeded and diced	2
Olive oil	¼ Cup
Red onion, quartered	1

Directions:

• You need a Preheat oven 475 Degree F or 245 Degree C.
• Take a large bowl and combine the red bell peppers, Yukon gold potatoes, squash and sweet potato.
• Separate the red onion quarters into pieces and then add them to the mixture.
• Now bring a small bowl and stir together rosemary, vinegar, thyme, olive oil, pepper and salt.
• Toss with vegetables until they are coated.
• Spread evenly on a large roasting pan.
• Now take that preheated oven and roast for 35 to 40 minutes.
• Also stirring after every 10 minutes or until it becomes brown.

Okay now Roasted Vegetables is ready to serve. I assure you that your guest will be glad when you will serve those Roasted Vegetables.

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Herbs, Cauliflower, Barley and with Burrata

Today I will share you a recipe that my mom prepares it. I learn this recipe from my mom. As a vegetables recipe it also has a good food value. Who love to eat vegetable can make it easily. Herbs and cauliflower are very testy. And if we add barley with it then I think it will so delicious. okay now come learn together.

Ingredients:

Whole milk	2 Cups
Finely chopped fresh flat-leaf parsley	¼ Cup
Kosher salt	To test
Finely grated lemon zest	½ Teaspoon
Champagne vinegar or white wine vinegar	1 Tablespoon
Pearl, hulled, or hull-less barley	½ Cup
Finely chopped celery hearts	½ Cup
Finely chopped cauliflower	1 Cup
Fresh lemon juice	2 Tablespoons
Fine fresh breadcrumbs	¼ Cup
Burrata or fresh mozzarella, torn	8 Ounces
Finely chopped leaves	¼ Cup
Finely chopped fresh flat-leaf parsley stems	¼ Cup
Extra-virgin olive oil, plus more for drizzling	1 tablespoon
Small shallot, finely chopped	1
Coarsely ground black pepper	To Test
Creme fraiche	1 Tablespoon

Description:

• Take a Preheat oven to 350 F.
• Now bring a large pot for boiling salted water.
• Cook barley in that pot with salted water until tender or 15 to 20 minutes for pearl.
• Drain and spread out on a rimmed baking sheet.
• Now make it cool.
• Take another rimmed baking sheet.
• Then toss breadcrumbs with 1 table spoon oil in that another rimmed baking sheet.
• Season with salt.
• Bake, tossing once or until it make golden brown color, now cool it.
• In this time bring milk to a simmer in a medium saucepan over medium high heat.

• Season with salt now.
• Add cauliflower in it.
• Cook until just softened or about 3 to 5 minutes
• Drain it well then discard milk.
• Toss cauliflower, shallot, breadcrumbs, celery hearts, parsley, celery leaves, parsley stems, Barley, lemon juice, lemon zest and vinegar in a bowl.
• Season salad with some salt.
• Now take a medium bowl.
• Mix burrata and creme fraiche in that bowl.
• And then season with salt.
• Divide burrata mixture among plates, drizzle with oil and top with barley salad.
• Now season with pepper.

The dish is ready. Now need to know about the food value of this delicious recipe.

Calories	411
Carbohydrates	34 g (11%)
Fat	22 g (33%)
Protein	21 g (43%)
Saturated Fat	11 g (54%)
Sodium	566 mg (24%)
Polyunsaturated	Fat1 g
Fiber	6 g (23%)
Monounsaturated	Fat7 g
Cholesterol	59 mg (20%)

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Vegetable Recipes- Dal Dumplings in Coconut Gravy

Ingredients :

Split Bengal gram , soaked	1 cup
Split green gram skinless, soaked	1 cup
Split pigeon pea), soaked	1 cup
Split red lentil soaked	1 cup
Fresh coconut milk	3-4 cups
Ginger	1 inch piece
Garlic	10 cloves
Green chillies	5
Carrot,grated	1 small
Ajwain ke patte,chopped	8-9 for garnishing
Turmeric powder	1/4 teaspoon + a pinch
Salt	to taste
Cornflour/ corn starch	2-3 tablespoons
Oil	to deep fry
Black cardamoms	4
Cinnamon	2 1/2 inches
Cloves	7
Cumin seeds	1 teaspoon
Poppy seeds (khuskhus/posto)	3 tablespoons
Raw mango,peeled	5-6 slices
Sugar	1 teaspoon
Ghee	2 tablespoons
Mustard seeds	1 teaspoon
Split black gram skinless	1 teaspoon
Button red chillies (bor mirchi)	5
Asafoetida	a generous pinch
Carrot,for garnish	1 small

Directions :

• Combine all dals, ginger, garlic cloves and green chilies in a grinder jar.
• Grind into fine paste adding sufficient water and transfer it to a bowl.
• Add carrot, ajwain, turmeric powder and salt.
• Mix well and add corn flour and mix again.
• Heat sufficient oil in a skillet.
• Apply water on your palms and divide mixture into equal portions.
• Deep-fry them in hot oil.
• Drain on absorbent paper.
• Deep-fry them again till golden and crisp.
• Drain on absorbent paper.
• Dry roast black cardamoms,  inches cinnamon,  cloves, cumin seeds and poppy seeds till fragrant.
• Grind into a fine powder.
• Add green chilies, garlic cloves and little water and grind into fine paste.
• Add paste to coconut milk and stir to mix.

• Add a pinch turmeric powder and stir again.
• Add raw mango slices, salt and sugar.
• Stir again and transfer the mixture in a deep non-stick pan.
• Place the pan on heat, keep stirring and bring to a boil.
• Lower heat, add dal balls, stir and simmer till it comes again to a boil.
• Switch off heat and transfer into a serving bowl. One of the best vegetable recipes is ready to eat.

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Gluten Free Recipes- 3 Cheese Eggplant Lasagna

Ingredients :

Eggplants	2
Salt	2 tablespoons
Canola oil	2 tablespoons
Crushed tomatoes	1 can
Olive oil	1 tablespoon
Salt and ground black pepper	to taste
Olive oil	1 teaspoon
Onion, diced	1
Frozen chopped spinach	1 cup
Shredded carrot	1 cup
Ricotta cheese	1 container
Eggs	2
Freshly grated Romano cheese	1/2 cup
Garlic powder	1 teaspoon
Onion powder	1 teaspoon
Salt	1/2 teaspoon
Onion powder	1 teaspoon
Garlic powder	1 teaspoon
Dried basil	1 teaspoon
Dried oregano	1 teaspoon
Shredded mozzarella cheese	1 cup
Tomato paste	1 can

Directions :

• Sprinkle eggplant slices with salt, and layer them in a baking dish with paper towels between layers.
• Place a small baking dish on top of the layers, and weigh it down
• Let it sit for 1 hour or until the paper towels are moist.
• Rinse eggplant with water and pat dry.
• Heat skillet on medium heat
• Pour 2 tablespoons of canola oil.
• Cook both sides of eggplant slices until slightly browned, for 5 minutes.
• Set cooked eggplants aside.

Prepare sauce:

• Combine the crushed tomatoes, tomato paste, oregano, basil, garlic powder, onion powder, olive oil, salt, and black pepper in a separate bowl and Set aside.
• Heat olive oil in a skillet cook and stir onion about 5 minutes.
• Add spinach and carrots to onion.
• Cook for 5 to 8 minutes.
• Set aside to cool.
• Combine ricotta cheese, eggs, Romano cheese, garlic powder, onion powder, and salt in a separate bowl.
• Combine cooled spinach and carrot mixture with  ricotta mixture
• Preheat oven to 175 degrees C.

• Pour a thin layer of tomato sauce in baking dish.
• Place eggplant slices in a layer on top.
• Spread half the ricotta cheese mixture on top of eggplant layer.
• Add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
• Finish with layer of tomato sauce, and mozzarella over the top.
• Bake in oven for 45 minutes. Let sit for 10 minutes. Try this best gluten free recipes.

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Dessert Recipes-Banana & Baileys Bread and Butter Pudding

Ingredients :

Unsalted butter, plus extra for greasing, softened	75 g
Good-quality white bread	7 to 8 slices
Golden caster sugar, plus 1 heaped tablespoon for sprinkling	100 g
Vanilla pod, halved lengthways and seeds scraped out	1
Large free-range eggs	4
Double cream	600 ml
Semi-skimmed milk	600 ml
Ripe bananas	4
Pecan nuts	75 g
Bailey’s Irish cream	100 ml
Dark chocolate (70% cocoa solids)	100 g

Directions :

• Preheat your oven to 180°C or gas 4.
• Lightly butter the white bread on one side and then cut each bread piece into half diagonally.
• Whisk the eggs, sugar and vanilla seeds together into one large bowl and combine them combined
• Then pour the cream and milk.
• Continue whisking process until smooth.
• Peel and slice the bananas roughly
• Then bash up the pecans and the chocolate, if you use.
• Take a  baking dish of roughly 25cm x 30cm and rub it with little butter
• Then layer up the white buttered bread (placing butter side up), bananas, pecans and chocolate, finish the process with a final layer of white buttered bread (again placing butterside up).
• Drizzle over the Bailey’sIrish cream and custard mixture on top of it

• Then leave it to stand for around 20 minutes, or until the white bread starts to soak up the mixture.
• Bake in the preheated oven for 35 minutes, or until set near the edges but still soft in the middle.
• Remove it from the oven and allow it to cool
• Sprinkle over the caster sugar and blast it with a blowtorch so that a caramelized layerforms on the top.
• This Dessert recipes is Delicious when served with vanilla ice cream.

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French Onion Soup Recipes

Ingredients :

Olive oil	2 teaspoons
Thinly vertically sliced Walla Walla or other sweet onion	4 cups
Thinly vertically sliced red onion	4 cups
Sugar	1/2 teaspoon
Freshly ground black pepper	1/2 teaspoon
Salt	1/4 teaspoon
Dry white wine	1/4 cup
Less-sodium beef broth	8 cups
Chopped fresh thyme	1/4 teaspoon
French bread, cut into 1-inch cubes	8 slices
Reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)	8 slices

Directions :

• Heat olive oil in a Dutch oven over medium-high heat.
• Add onions to pan;
• Saute for 5 minutes or until tender.
• Stir in sugar, pepper, and 1/4 teaspoon salt.
• Reduce heat to medium; cook 20 minutes, stirring frequently.
• Increase heat to medium-high, and saute for 5 minutes or until onion is golden brown.
• Stir in wine, and cook for 1 minute.
• Add broth and thyme; bring to a boil.
• Cover, reduce heat, and simmer 2 hours.
• Preheat broiler.

• Place bread in a single layer on a baking sheet;
• Broil 2 minutes or until toasted, turning after 1 minute.
• Place 8 ovenproof bowls on a jelly-roll pan.
• Ladle 1 cup soup into each bowl.
• Divide bread evenly among bowls; top each serving with 1 cheese slice.
• Broil 3 minutes or until cheese begins to brown.
• Now your french onion soup recipes is Ready. You can serve it.

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