The benefits of red beans for the body due to the huge content of antioxidants, thiamine, tryptophan, valuable amino acids, a large amount of protein-8 g per 100 g of the product. Beans saturate, slow down the aging process, serve as a source of useful vegetable protein, which is why nutritionists recommend including red beans in the diet of people of retirement age and from time to time replace it with meat and fish.
Autumn gives the last warm days, a trip to the forest was a success-autumn oily mushrooms, dense, crispy, almost a bucket. That will please the home, preparing for lunch a hearty meat stew with fried oily mushrooms. Treat.
The salad is very juicy and delicious. Decorate your everyday and holiday table.
Incredibly tasty, juicy, flavorful, at the same time hearty salad. Unpretentious in composition, but with its own flavor.
Such a delicious, soft, fragrant bread. When you bake it, there is a stunning aroma throughout the house. Suitable such bread and soup, and sandwiches, to say nothing, even just delicious tea)) With fillings can be experimented with, but we prefer exactly as I described in the preparation. Try it!
Fajitas (Fajitas) is one of the most popular and traditional Mexican dishes. Fajitas is not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are prepared with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. Without onions and hot pepper in this kitchen, too, can not do. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, for Fajitas use quite cheap and not very soft cuts of beef: peritoneum, flank and cut (flank, round, skirt, London broil, etc.). Therefore, it is very important for Fajitas to cut the meat into very thin strips – across the fibers. Then the meat is cooked and remains juicy, cook them over very high heat. Of course, no One will forbid you to cook Fajitas from the more expensive – steak cuts: thick edge, thin edge, shackles, rump and rump, and of course the tenderloin. Although, in this case, it will be not quite traditional Fajita.
I cook this dish quite often. In my opinion, the main thing in it is sauce. It is a combination of delicate creamy flavor with the acidity of tomatoes, the piquancy of olives and is complemented by the texture and taste of vegetables. All this goes very well with fish. For this stew fish can be cooked in different ways. You can pan in flour and fry, and you can cook in su Form. In su, the fish turns out very tender, and fried a little stouter, but with the additional delicious taste. An interesting shade gives the dish a combination of red and white fish. Serve with Ratatouille, as in this recipe, or with crumbly rice.
Healthy can be delicious? Without doubt. If it is a combination of juicy vegetables that have absorbed all the energy of sunlight with the tender flesh of salmon.
We are used to stuffing meat with small peppers, but what if the store managed to find only large bell peppers? There is a way! I will tell you how to make incredibly beautiful and delicious stuffed peppers with cheese in the oven.
We used to stuff small peppers booolshoy pots. And I propose to cook beautiful stuffed peppers for the holiday table.