The beans are cleaned of the ends and cut in half if they are too big. Peeled potatoes are cut into slices, as well as zucchini.
Chop the tomatoes, onions and parsley and grind the garlic.
Saute the onion for a few minutes in a large pan with a few tablespoons of oil over medium heat, then add the vegetables and oil if needed. Saute for 3-4 minutes. Add the garlic, mix for 1-2 minutes, then add the tomatoes, parsley, sugar, salt and pepper. Leave on low heat for 45 minutes, adding a little water if needed.
Serve with feta cheese and bread.
Search words "tomato-sauce"
1. Mix water, salt, sugar and oil in the bread machine. Add a little flour, and then the dry yeast and leave it to knead.
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Mix the minced meat with the egg, grated Parmesan, breadcrumbs, parsley, salt and pepper. Mix the ingredients and form small meatballs.
We cut the vegetables into strips. On a tray we put baking paper, enough slices of bread. Grease slices of bread with tomato sauce and add
Ragu sauce The vegetables are cut into small pieces and fry in half a cup of oil until soft, then add the minced meat and chew
The cherry tomatoes are washed and drained well, placed in 500 ml jars. Cut the zucchini into rounds without peeling
Put the oil in a large (larger) pan, and after it has warmed up, add the finely chopped vegetables (onion, carrot and garlic).
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Wash the potatoes well and boil them in boiling water with salt and a teaspoon of sugar. Added sugar
Vegetables in tomato sauce - Recipes
A recipe from The Country of Cuisine
by Alice Ciobanu
My dear ones for today, because it's a big week, I thought I'd bring you something for fasting, in fact not necessarily for fasting, because it's something you can prepare outside of fasting days, on any other day. After all, it is even advisable to prepare some meat-free food on some days, just plain, with vegetables. That's why today I bring you an idea for a fasting meal, but also an idea for a healthy and tasty vegetable dish: Zucchini stuffed with vegetables and tomato sauce. I must also tell you that for this delicious dish I used a canned sliced mushrooms and a can of whole tomatoes in tomato juice from Sun Food friends, because they have 100% healthy preserves, from carefully chosen ingredients and without additives, E's and other preservatives.
Ingredients for the zucchini recipe stuffed with vegetables and tomato sauce
- 1-2 zucchini
- 1 bell pepper
- 1 carrot
- 1 large onion
- 50 g of rice
- 3-4 tablespoons olive oil
- 1 can whole tomatoes peeled in Sun Food tomato juice
- 1/2 jar of Sun Food mushrooms
- freshly ground pepper
- 1/4 teaspoon sugar
- grated parmesan (optional for those who do not fast)
Preparation for the zucchini recipe stuffed with vegetables and tomato sauce
Prepare a small tray in which you will put the peeled zucchini, very thin, cut in half lengthwise and from which you took out the core.
In a frying pan, heat the olive oil and add the finely chopped onion and cook until golden. Add the finely chopped carrot, chopped zucchini core, diced bell pepper and sliced mushrooms from Sun Food 100% canned healthy . Lightly fry until it changes color a little and add the rice. Extinguish everything with a cup of water and simmer for 8 minutes.
With a spoon, take the composite and fill the zucchini halves, and add the rest of the composition to the surrounding tray around the stuffed zucchini halves.
In a saucepan, turn the canned tomatoes (which you crush with a fork) together with the tomato juice. Add salt, pepper, sugar, finely chopped green basil and a few needles of green rosemary. Boil for 5 minutes, then pour everything into the pan with the zucchini filled with vegetables. Add a cup of water and bake for about 20 minutes, over medium heat.
Then remove the tray when the liquid has dropped and the rice has swelled. Eat hot, and if you are not fasting, I recommend you to grate some Parmesan cheese on top.
1001 Culinary Recipes
Time: 20 min
-3 l tomato juice, seedless
-1 kg of bell peppers
-5-6 pcs. pepper
-300 g of garlic
-5-6 apples, breeds
-5 horseradish roots
-5 parsley roots
-1-2 bundles of green parsley
-1 green dill connection
- coarse salt
-sugar, to taste
Prepare the tomato juice separately in advance. Wash and clean the seeds of the ingredients. Finely chop the parsley and green dill.
Pass the meat through the mincer and, separately, the bell pepper, hot pepper, garlic, horseradish and parsley roots.
Boil the bell peppers, hot peppers and grated apples in tomato juice until medium. Towards the end, add the garlic, letting it boil a little. Add salt, sugar and other spices to taste. Then put the horseradish root, parsley, chopped greens and simmer for another 1-2 minutes.
Pour hot into sterilized and heated jars. Close immediately and leave to dry (between beds), face down, until completely cooled.
Method of preparation
After washing it, seasoning, place the pieces in the tray. We put the tomatoes together with the olive oil, sugar, salt, pepper and garlic in a blender.
Cut the onion into juliennes and sprinkle it over the hake, then pour the sauce. On top we put the other spices: basil, mint, thyme, oregano, bay leaf.
Put in the oven for 30-40 minutes, at the right heat.
STORCEAG as at SF.GHEORGHE
- Put 2 liters of water with salt and pepper to boil -Cut into small pieces
Oven in the oven with rice garnish
1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.
Vegetable meatballs in tomato sauce
Vegetable meatballs in tomato sauce from: parsnip, zucchini, carrot, flour, thyme, garlic, onion, bay leaf, tomatoes, vegetable soup, broth, oil, paprika, larch, salt, pepper.
- 500 g parsnips
- 1 zucchini
- 1 medium carrot
- 2 tablespoons flour
- 1 teaspoon thyme
- 5 cloves of garlic
- 1 large onion
- 1 bay leaf
- 2 tomatoes
- 400 ml vegetable soup
- 2 tablespoons broth
- 250 ml oil
- 1 teaspoon grated paprika
- 1 link leustean
Method of preparation:
Clean the parsnip, wash it and put it on the large grater. Do the same with the zucchini and carrot. Mix the grated vegetables, add the flour, thyme, 2 cloves of garlic, cleaned and finely chopped, the paprika, and half of the larch bunch, finely chopped.
Season with salt and pepper, then mix well. Form small meatballs and fry them in a pan in 150ml of hot oil. Remove them from the oil with a whisk when they are browned and drain well. Separately, fry in 100ml onion oil, cleaned, washed and finely chopped.
When it has browned, add the broth and cook for another minute on low heat. Then put the tomatoes, peeled and cut into small cubes, bay leaf and vegetable soup. Cover with a lid and simmer for 15-20 minutes.
After this time, put the garlic cloves in the sauce, clean and cut into slices, and the parsnip meatballs. Leave on the fire for another 3-4 minutes. Serve the dish warm, sprinkled with the remaining larch, finely chopped.
Pork ribs in vegetable sauce
I like ribs in any dish. WE LICK OUR FINGERS, AS ALWAYS.
Why can't you have a civilized language? A star for the previous comm, not for the recipe.
"sprinkle on top of the meat" is not Romanian, maybe you meant "above the meat"? I saw that you kind of like Romanian because in almost all your "recipes"!
It looks good and I think it's tasty. how soon will i try
to do it.
Senegalese fish recipe with rice and many vegetables & icircn tomato sauce concentrate - Ingredients:
- 400 g of rice
- 4 fish Dorada
- 200 ml oil
- 500 gr concentrated tomato paste
- 2 pcs. yellow onion
- 1 bunch green onions
- 2 bundles of green parsley
- 1 clove of garlic
- 4 carrots
- 4 roots of Easter & acircrnac
- 1 average average
- 1 small white cabbage
- 1 head & acircna of broccoli
- 3 bell peppers, tricolor
- 250 gr frozen bame
- 1 medium celery
- 1 large sweet potato
- 3 green lemons
- salt, pepper, chili,
- spices for fish