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Delicious doesn't always have to be bad. Our desire, at every opportunity, to grab onto fried foods and sandwiches is just a matter of habit.

website together with the culinary site presents you with short and simple recipes for cooking vegetables, having mastered which, you will be surprised for a long time how such a yummy can be also useful.

Bruschetta with fresh vegetables

Ingredients:

• baguette - 1 pc.
• medium tomatoes - 4 pcs.
• sweet green pepper - 1 pc.
• radish - 6 pcs.
• garlic - 3 cloves
• shallots - 1 pc.
• parsley - a small bunch
• olive oil - 3 tbsp. l.
• balsamic vinegar - 2 tbsp. l.
• salt, pepper - to taste
• grated parmesan - 1 tbsp. l.

Cooking method:

1. Mix 2 tbsp. l. olive oil with finely chopped or pressed garlic clove. Cut the baguette in half, and then divide each half lengthwise into 2 parts.
2. Lubricate each piece of baguette with garlic butter, put on a baking sheet and fry in an oven preheated to 180 ° C for 10 minutes.
3. At this time, finely chop the tomatoes, sweet peppers, radishes and shallots into a salad bowl. Add chopped parsley, squeeze garlic, salt, pepper, season with olive oil and balsamic vinegar.
4. Once the toasts are ready, take them out of the oven, put the vegetables on top and sprinkle with parmesan.

Baked vegetables in tomato sauce

Ingredients:

• eggplant - 1 pc.
• small zucchini - 1 pc.
• red bell pepper - 2 pcs.
• medium bulb - 2 pcs.
• olive oil - 3 tbsp. l.
• garlic - 3-4 cloves
• a pinch of cumin (cumin)
• a pinch of dried oregano
• a pinch of ground coriander
• tomato paste - 2 tbsp. l.
• medium tomato - 4 pcs.
• greens - a small bunch
• salt, pepper - to taste

Cooking method:

1. Wash vegetables. Cut the eggplant and zucchini into rings of medium thickness, cut the pepper into cubes.
2. Mix finely chopped onion and garlic, oil, herbs in a bowl and fry in a preheated pan for about 5 minutes.
3. At this time, wash and scald the tomatoes. Remove the skin from them and grind them in a blender. Add them and the tomato paste to the pan and simmer for about 5 more minutes.
4. We spread the eggplant and zucchini rings in a baking dish, pour the tomato mixture from the pan on top, sprinkle with salt and pepper. Cover with foil and place in the oven. Bake at a temperature of 200 degrees until the vegetables are soft (about 40 minutes).
5. When the dish is ready, sprinkle it with finely chopped herbs and serve hot.

Pasta farfalle with vegetables

Ingredients:

• farfalle - 250 g
• medium onion - 2 pcs.
• medium carrot - 2 pcs.
• celery (root) - 200 g
• olive oil - 2 tbsp. l.
• salt, pepper - to taste
• paprika - 1/2 tsp

Cooking method:

1. Peel onions, carrots and celery. Finely chop the onion, and grate the carrots and celery on a coarse grater.
2. Sauté the vegetables in a skillet with olive oil over high heat for 5 minutes, stirring regularly.
3. Boil pasta in salted water following package instructions.
4. After the “bows” are cooked, add them to the pan with vegetables, salt, pepper and fry for a few more minutes. Sprinkle with paprika before serving.

French quiche with zucchini and carrots

Ingredients:

• medium zucchini - 2 pcs.
• large carrots - 4 pcs.
• cream - 200 ml
• milk - 100 ml
• chicken eggs - 4 pcs.
• flour - 200 g
• butter - 90 g
• water - 80 ml
• salt - to taste

Cooking:

1. Mix softened butter with flour in a food processor. Add 80 ml of water, a pinch of salt and 1 egg. If the dough is too sticky, add a little more flour. It should easily move away from the bowl.
2. Roll the resulting dough into a ball, wrap with cling film and put in the refrigerator while the filling is being prepared.
3. Prepare the vegetables: Use a utility knife to cut the zucchini and carrots into thin longitudinal slices. If necessary, carrots can be peeled.
4. Dip the carrot slices in boiling water, but not more than a minute to make them more plastic.
5. Take the dough out of the refrigerator. On a floured work surface, roll out the dough.
6. Grease a baking dish with butter and sprinkle lightly with flour. Lay out the rolled out dough and carefully fold the edges. Start spreading the vegetables into the dough in a circle. If the zucchini slices are much taller than the carrot slices, then they can be cut in half.
7. In a separate bowl, beat 3 eggs, milk and cream. Salt. You can add other spices to your taste, such as ground pepper or curry. Pour this mixture over the pie to completely cover the vegetable flower.
8. Bake in a preheated oven at 180°C for about 50 minutes.

Tomato puree soup with roasted peppers

Ingredients:

• tomatoes (it is best to use "bull's heart") - 750 g
• Bulgarian red pepper - 3 pcs.
• red onion - 1 pc.
• garlic - 6 cloves
• vegetable broth - 500–600 ml
• fresh basil - small bunch
• olive oil - 3 tbsp. l.
• Tabasco sauce - to taste
• salt, pepper - to taste

Cooking:

1. Peel the onion and cut into 4 pieces. Do not peel the garlic, but only divide it into cloves. Brush the peppers with olive oil and place on a baking sheet.
2. Place tomatoes, onion and garlic on another baking sheet, drizzle olive oil on top, cover this baking sheet with foil. Place the vegetables in an oven preheated to 180 ° C and bake for 35-40 minutes.
3. Cool vegetables. Then remove the skin from the peppers and remove the seeds. Peel the roasted garlic.
4. Place all ingredients in a blender, salt, pepper, add tabasco and basil to taste, pour in vegetable broth and beat at maximum speed until smooth. Before serving, heat the soup to the desired temperature or serve cold.

Oven-roasted cauliflower and broccoli with garlic

Ingredients:

• cauliflower - 250 g
• broccoli - 250 g
• garlic - 2 cloves
• coriander seeds - 1 tsp
• olive oil - 2 tbsp. l.
• salt - to taste
• ground black pepper - to taste

Cooking:

1. Separate the cauliflower and broccoli into florets. Place vegetables in a large bowl and sprinkle with crushed coriander seeds.
2. In a mortar, grind the garlic with 1 tsp. salt and add oil.
3. Then you need to sprinkle the vegetables with the resulting mixture and mix thoroughly.
4. Add salt and pepper to taste and place on a baking sheet. Bake for 30 minutes.

Vegetable stew with garlic and pepper

Ingredients:

• olive oil - 1 tbsp. l.
• butter - 1 tbsp. l.
• garlic - 3 cloves
• chili pepper - 1 pc.
• zucchini - 2 pcs.
• yellow pepper - 1 pc.
• red pepper - 1 pc.
• shallots - 1 pc.
• salt, pepper - to taste

Helpful Hints

Each of us buys fresh seasonal vegetables not only because they are delicious, but also because they are full of vitamins, minerals and antioxidants. But did you know how you cook them plays a big role in how well they retain their nutrients?

Some cooking methods retain nutritional value, while others completely destroy it. Therefore, when you come home from the market with a bag of fresh vegetables, read on for the strategies we offer you to get the most out of it.

1. Limit the amount of water

When you cook vegetables in a lot of water, the nutrients melt away before your eyes. For example, did you know that the green color that water gets after blanching broccoli is a sign that vitamins B and C have gone into it to end up in the sewer?

To preserve vitamins, cook vegetables in as little water as possible for the minimum amount of time (unless you are making soup). Steaming or microwaving, which uses very little water, will cook vegetables just like boiling and blanching, while minimizing nutrient loss.

Therefore, do not boil potatoes in water, use a water bath for this. Broccoli, green beans, and asparagus do not need to be blanched, but can be microwaved or steamed as well.

If you want to chill cooked vegetables, do not immerse them in an ice bath. Just like hot water, cold water leaches nutrients. Boil the vegetables for a minute and then lay them in a single layer on baking paper, they will quickly cool to room temperature.

2. Use some fat

Eating ordinary steamed vegetables sounds like something very healthy, but in fact, vegetables are better to eat with fats. Many nutrients, such as beta-carotene, vitamin D, and vitamin K, are fat-soluble, so they may only be of benefit when combined with some fat.

Thus, you can drizzle steamed vegetables with fragrant oil, saute them, or quickly fry them in a pan. In all of these methods, there is a little oil present, which helps the absorption of vitamins. Among other things, it will add great flavor to the vegetables, so you'll be inspired to continue eating like this.

3. Add citrus

Vegetables like spinach, broccoli, and kale do contain iron, but in a form that our bodies can't use, so much of it isn't absorbed. Vitamin C, which is full of citrus fruits, reacts with iron, turning it into a substance that is easily absorbed by our body.

That is, vitamin C makes iron convenient for us. Therefore, always add a few tablespoons of lemon, lime, orange or grapefruit juice to fried, boiled or stewed vegetables.

Here is one delicious and healthy recipe. Steam green beans, fry with yellow pepper and shallots in olive oil until soft. At the end, throw in fresh spinach and add a few tablespoons of orange juice. You can't imagine better.

Useful cooking tips

Here are some more helpful tips for cooking vegetables:

Wash vegetables before cutting. Cutting vegetables breaks down cell walls, allowing nutrients to escape into the water. When you wash uncut vegetables, the nutrients remain inside the vegetable and are not leached out by the water.

Do not peel. A lot of the nutrients are located either in the peel or directly under it, so do not remove it wherever possible.

Cook immediately after cutting. Nutrients gradually leave under the influence of light and air. Don't leave the vegetables cut too long, cook and eat them quickly to keep the vitamins and minerals as high as possible.

Cut vegetables into large, shaped pieces. Larger pieces are less damaged vegetable cells, less lost nutrients. Cutting into large pieces guarantees this.

Before we move on to a discussion of cooking methods for various vegetables, let's look at what cooking methods generally exist.

Benefits of different cooking methods

Do you think a raw food diet is the best way to eat? Think again. Cooking vegetables helps soften their taste. And some vegetables, such as tomatoes, are even healthier when cooked because they increase levels of the powerful antioxidant lycopene.

The only problem is that not all cooking methods are the same. With some, you can increase the content of nutrients, while others completely take away all the nutritional values. Some of them get unnecessary fat into your body, while others, on the contrary, give you just enough fat to absorb all the nutrients in vegetables.

Microwave cooking

When in doubt, microwave your veggies to preserve the maximum amount of antioxidants. Spanish scientists conducted a study on how different cooking methods affect the antioxidant characteristics of vegetables. Cooking in the microwave took first place, with this cooking process, a lot of useful substances are preserved.

The only exception is cauliflower, it should be kept away from the microwave, because there it loses more than 50 percent of all nutrients.

Frying without oil

Beets, chard, celery, onions, and green beans cook very well in a pan without oil. According to the researchers, cooking in such pans allows vegetables to retain as much antioxidants as microwaving.

But beware, these pans are often coated with non-toxic chemicals, which certainly make cooking convenient, but may contain elements whose accumulation in the body is associated with the development of cancer. Buy uncoated pans or use a heavy-bottomed pan that doesn't require oil.

Bakery products

In the case of baking, for some vegetables this is very good, for others it is disastrous. Bake artichokes, asparagus, broccoli, peppers. With this cooking method, they retain all the beneficial antioxidants. Do not put carrots, Brussels sprouts, leeks, cauliflower, peas, squash, zucchini, onions, beans, celery, beets, or garlic in the oven. They lose a significant part of their nutrients in the oven.

There are also foods in which the amount of beneficial antioxidants only increases after baking. This applies to green beans, eggplant, corn, chard, and spinach. What's more, if you bake foods with a lot of oil, then vegetables, depending on the type, lose 5 to 50 percent of their nutrients.

Cooking

General advice - do not use the boil to cook vegetables. Water is not a cook's best friend when it comes to preserving antioxidants and other beneficial substances in foods. Vegetables most susceptible to nutritional loss are cauliflower, squash, and peas. If you still need to boil vegetables, then save the remaining water, it is saturated with useful elements. Use it to make sauce or soup.

But like every rule, there are exceptions to this one. A 2008 study in Italy showed that when cooked, the amount of carotenoids in carrots increased. This method of cooking carrots is better than frying or baking.

Now let's start describing the most useful ways to cook different vegetables.

How to cook different vegetables

How to cook artichokes

How to choose: look for tight little heads with no brown marks or blue spots.

Preliminary preparation: peel each head of outer leaves, cut off the top and a little at the base.

Extinguishing: Heat 2 tablespoons of olive oil in a large skillet. Add artichokes and, stirring constantly, fry for one minute. Add 1 teaspoon dried thyme (rosemary or tarragon), in equal proportions of white wine and water, to coat the vegetables. Bring to a boil, reduce heat, cover and simmer until tender, about 15 minutes.

Grill: Marinate artichokes in 1 tablespoon olive oil and 1 teaspoon sea salt. Preheat the grill. Cook for about 8 minutes until tender, flipped only once.

Microwave: mix artichokes with 0.5 cup white wine (or dry vermouth), 0.5 teaspoon salt and 1 teaspoon dried thyme. Cover tightly and microwave for 8 minutes on high power.

Steam cooking: in a water bath, artichokes should be cooked for about 15 minutes.

How to cook asparagus

How to choose: look for strong "sticks" with dense heads. The cut should not be dried or dark in color. Fresh asparagus clicks when folded.

Preliminary preparation: cut off the ends of each stem and remove any dark spots.

Extinguishing: heat up the pan well. Add asparagus with 0.5 cup water and a slice of lemon. Cover and simmer until tender, about 5 minutes.

Grill: Preheat the grill, melt some butter on it. Roast until all the asparagus is browned, about 6 minutes. Don't forget to turn over periodically.

Microwave: place the asparagus in a glass dish or skillet. Add 1/4 cup water, 1 teaspoon olive oil and close the lid tightly. Turn the microwave on high and cook for 3 minutes.

Roasting: Preheat the oven to 260 C. Arrange the asparagus in a single layer on baking paper. Drizzle with 2 teaspoons of olive oil. Turn over only once during cooking. Bake for about 10 minutes until the asparagus is tender.

How to cook beets

How to choose: look for small tubers with dark ruby ​​or bright orange skins.

Preliminary preparation: clear.

Microwave: cut the beets into thin rings. Fill a glass container or frying pan with a quarter cup of water, put the beets, cover with a lid and cook on high power for 10 minutes. Let stand for about 5 minutes before serving.

Roasting: preheat the oven to 260 C. Cut the beets into thick pieces. Spread out on baking paper in a single layer. Drizzle with 2 tablespoons of olive oil. Bake for about 30 minutes until soft. Turn only once during cooking.

Extinguishing: Heat 1 tablespoon of olive oil in a skillet. Add 1 chopped head of garlic. Grate the beets on a coarse grater and fry for one minute, stirring constantly. Add a third cup of water and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 8 minutes.

For a couple: cut the beets into quarters and cook in a water bath or double boiler for 15 minutes.

How to cook broccoli

How to choose: look for firm, dark green buds with tight buds with no yellowing, so that the number of buds and stems is approximately the same.

Preliminary preparation: cut off all the buds, and cut each stem into 4 parts.

Microwave: place the stems and florets in a glass dish, cover and microwave on high power for about 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the stems and florets in a single layer on a baking sheet. Drizzle with olive oil. Bake for approximately 10 minutes. Flip only once.

Steam cooking: add 1 tablespoon of olive oil to the water bath and start cooking with the stalks. Boil them for 2 minutes. Then add the florets and cook for another 5 minutes.

How to cook Brussels sprouts

How to choose: look for firm, hard, small dark green sprouts with no yellowing leaves. Seedlings should preferably be on the stem.

Preliminary preparation: remove the outer leaves, cut off the stems.

Braising: Pour 1 cup of dry white wine over small heads and stalks. Cover and simmer them in the pan for about 7 minutes. Remove the sprouts, increase the heat to high, add 1 teaspoon of butter and simmer until the liquid has evaporated. Return the stalks back.

Microwave: arrange the sprouts and stalks in a glass form. Pour in a quarter of a glass of broth or water. Close the lid tightly and microwave at high power for 6 minutes.

Roasting: preheat the oven to 260 C. Cut the stalks and cabbage heads in half. Lay them out on baking paper in a single layer. Drizzle with olive oil. Bake for about 20 minutes, flipping once during the process.

Steam cooking: cook at high temperatures for 6-8 minutes.

How to cook carrots

How to choose: look for orange, firm vegetables with no gray or white bloom and no dry patches on the skin. It is preferable that the carrots be with tops.

Preliminary preparation: cut off the tops, peel.

Microwave: cut the carrot into small circles. Place in a baking dish and pour over ¼ cup stock or white wine. Close the lid tightly and microwave at high power for 3 minutes.

Roasting: preheat the oven to 260 C. Cut the carrots into cubes. Lay out on baking paper in a single layer. Drizzle with olive oil and bake for about 15 minutes, turning only once during cooking.

Extinguishing: melt 1 tbsp butter in a large frying pan, cut the carrots into circles. Add carrots and cook for 4 minutes. Then add 1 teaspoon of sugar and keep on fire until glazed.

For a couple: cut the carrots into thin circles and cook in a water bath or in a double boiler for 4 minutes. Position the vegetables two centimeters above the water.

How to cook cauliflower

How to choose: look for firm white heads with no brown or yellow spots. The leaves on the stem should be green and should be firmly in place.

Preliminary preparation: divide into inflorescences, get rid of the thick core and thick stems.

Extinguishing: place the inflorescences in a pan and pour 0.5 cups of dry white wine, add 0.5 teaspoons of cumin. Bring to a boil, cover, reduce heat to low and simmer for about 4 minutes.

Microwave: put the florets in a baking dish, add ¼ cup of dry white wine (or dry vermouth). Close the lid tightly and cook on high power for about 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the florets on baking paper in a single layer. Drizzle with olive oil. Roast until cabbage is browned, about 15 minutes. Turn over only once during the entire cooking time.

For a couple: place the cabbage 5 cm above the water level. Cook at high temperatures for 5 minutes.

How to cook eggplant

How to choose: look for smooth, glossy fruits with no blemishes or wrinkles on the skin. Each eggplant should be quite heavy.

Preliminary preparation: cut it into not thick circles, it is not necessary to peel it.

Extinguishing: cut the eggplant into cubes and mix them with a jar of salsa. Transfer to skillet and simmer for 15 minutes, stirring frequently, over medium heat.

Grill: heat up the grill. Brush the eggplant slices with olive oil. The vegetable should cook for about 8 minutes. Flip only once.

Roasting: preheat the oven to 260 C. Peel the eggplants, arrange on baking paper in a single layer and drizzle with olive oil. Bake until soft for 15 minutes. Flip only once.

Saute: cut the eggplant into cubes, mix with 2 teaspoons of salt. Let stand 5 minutes and pat dry with paper towels. Heat 2 tablespoons of olive oil over medium heat. Cook until soft, stirring constantly, about 4 minutes.

How to cook fennel

How to choose: look for small, white, "hairy" heads with green stems and downy leaves.

Preliminary preparation: cut the stems right under the root, remove all damaged outer layers from the fruit, cut off the ass, like an onion.

Extinguishing: cut the "onion" into rings. Heat 1 tablespoon of olive oil in a large skillet. Add fennel and 2 teaspoons dried rosemary. Fry for 1 minute, stirring constantly. Add 0.5 cup dry white wine (or dry vermouth), cover, reduce heat and simmer until tender, about 15 minutes.

Roasting: preheat the oven to 260 C. Cut the fennel into rings, 0.5 cm thick. Arrange them on baking paper in a single layer. Drizzle with olive oil and bake for 18-20 minutes until browned.

For a couple: cut the fennel into 2-3 cm thick slices. Place it 5 cm above the water. Add bay leaf and 1 teaspoon mustard seeds to the water. Cook at high temperatures for 15 minutes.

How to cook string beans

How to choose: look for small, thin, strong beans.

Preliminary preparation: cut off the ends of the fruit.

Microwave: place whole beans in a baking dish, pour it with a quarter of a glass of water or broth. Cover and cook on high power for 4 minutes.

Roasting: preheat the oven to 260 C. Arrange the beans on a baking sheet in a single layer. Drizzle with a little olive oil. Bake for about 10 minutes, remembering to flip once.

Vegetable dishes is the basis of a balanced diet. The value of vegetables for the body is due not only to their biological value (the main suppliers of vitamins, minerals and trace elements), but also to the beneficial effect on the entire process of digestion and absorption of nutrients. To stay healthy and active, a person should consume at least 600g every day. vegetables and herbs. Therefore, we are not lazy and cook more tasty and healthy vegetable dishes.

All vegetable recipes

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If ordinary sauerkraut is a little boring, then I advise you to cook a very tasty and beautiful cabbage called "Festive". Ready in 5 days! You will need cabbage, beets, garlic, salt, sugar ...

• Wash vegetables and herbs thoroughly before cooking.
• Lettuce, sorrel, spinach, onions and greens are first sorted out, the spoiled parts are removed, and then they are washed either under running water or in a large vessel, changing the water several times.
• Potatoes, carrots, beets, turnips, celery and radishes are first washed, peeled and then rinsed again.
• Vegetables should be washed in cold water and quickly, long "soaking" leads to the fact that vegetables lose some of the vitamins and soluble nutrients.
• Frozen vegetables intended for the preparation of vegetable dishes are not thawed, they are dipped into the prepared dish without defrosting.
• So that after cooking, green beans, spinach, sorrel, nettles retain their green color, they are dipped in boiling water, brought to a boil as quickly as possible, and then boiled under a lid over low heat. Bringing to readiness, remove from heat, recline on a sieve or colander.
• Steamed vegetables retain their vitamins almost completely.
• Peeled vegetables should not be stored, they are cooked immediately, since the vitamin C in them is quickly destroyed.
• Any vegetables are boiled or fried first over high heat, then the fire is reduced and cooked (done) over low heat.
• The larger the vegetables, the less vitamins they lose when cooked.
• In order for vegetables to retain maximum juiciness, they should be placed in salted boiling water, after boiling, the fire is reduced to a minimum.
• During cooking, potatoes, carrots and other root crops should be covered with water no more than a thickness of one finger.
• During the cooking of vegetables, some of the vitamins and nutrients pass into the water, so do not pour the vegetable stock. It can be used for soups and sauces.
• We must cut off the green head of carrots, because it is bitter and not suitable for food.
• Tomatoes aren't just for salads. If tomato plates are fried in vegetable oil, then they can be served as a side dish or snack.
• To get rid of bitterness, eggplant slices are dipped in salted water for 5-7 minutes. Then squeeze well and cook further according to the recipe.
• If you are cooking eggplant caviar, eggplants should not be passed through a meat grinder. Upon contact with metal, eggplants acquire an unpleasant metallic taste, which, of course, does not have the best effect on the quality of caviar.
• Before cooking cauliflower, dip the head of cabbage into a salt solution (2 tablespoons for every 1 liter of water). If caterpillars hide in cauliflower, they will emerge.
• Cauliflower with greenish buds has a bitter taste, so buy white cauliflower. Cauliflower should not be stored in the light, it quickly darkens and loses its taste.
• Using beetroot decoction with a little vinegar, you can tint boiled or pickled cauliflower inflorescences pink.
• To get rid of the unpleasant smell while cooking cauliflower, put a piece of white bread in a saucepan with cabbage. Also, the pan can be tied with a cloth moistened with vinegar.
• In order for the onion to fry evenly and turn out to be a beautiful golden color, first sprinkle the onion with flour, and then fry it over medium heat.

When it gets cold outside, you just want to eat something hot, satisfying and, of course, tasty. What, if not, will save us in this case? Dishes from it have always been and remain the most beloved and desired on the dining table. And to make your culinary masterpieces juicy and healthy, you just need to add. You will learn how best to do this from our today's recipes. Enjoy your meal!

1. Baked sweet peppers with minced meat

Baked sweet peppers with minced meat

You will need:

For 4 servings

• 1 loaf of white bread,

• 140 g canned corn,
• 1 onion
• 2 stalks of green onions
• 0.5 bunch of parsley,
• 4 things. sweet pepper,
• 250 g minced pork
• 250 g minced beef,
• 1 egg
• ground paprika,
• 125 ml vegetable stock
• 1 st. a spoonful of tomato paste.

Cooking:

1. Bread, cut off the crust, soak. Drain the liquid from the can of corn. Peel and chop the onion. Wash green onion and parsley and chop finely. Wash the peppers, cut off the tops and remove the seeds.
2. Squeeze out the bread, mash with a fork and mix with minced meat, onions and eggs. Salt, season with black pepper and paprika. Add corn, parsley, green onions and mix everything. Fill peppers with stuffing. Heat the oven to +200°C.
3. Add the tomato paste to the vegetable broth and pour it into a deep baking dish. Put the stuffed peppers and put in a preheated oven. Bake 45 minutes.

You will need:

For 4 servings

• 1 PC. yellow sweet pepper

• 2 chili peppers,
• 2 bulbs
• 2 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 600 g veal,
• 300 g tomatoes in their own juice,
• 400 g pumpkin pulp
• 100 g canned corn,
• 1/3 teaspoon of curry powder and ground ginger root,
• salt, ground black pepper.

Cooking:

1. Wash the pepper, pat dry, cut in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the chili pepper.
2. Peel the onion and garlic, then finely chop. Wash the meat, pat dry and cut into small cubes.
3. Heat vegetable oil in a saucepan and brown the onion and garlic. Add sweet pepper and chili, fry everything together for 5 minutes.
4. Add meat to fried vegetables, fry on all sides. Then cover the saucepan with a lid and keep on low heat for 10 minutes.
5. Drain the tomatoes in a sieve and peel. Mash the pulp and add to the meat with vegetables. Pour 150 ml of hot water, salt, pepper and simmer for 40 minutes.
6. Cut the pumpkin into large slices and, together with the corn, add to the veal with vegetables. Sprinkle with curry powder, ginger and simmer for another 7 minutes. Before serving, you can decorate with sprigs of greens.

Meat with vegetables, herbs and sour cream. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 0.5 kg beef pulp,
• 2 carrots
• 2 bulbs
• 30 g parsley root,
• 2 tbsp. spoons of ground crackers,
• 8 potatoes
• 50 g fat,
• 150 g sour cream
• salt,
• pepper, herbs, bay leaf to taste,
• 0.5 l of meat broth.

Cooking:

1. Salo cut into thin slices. Cut the beef into layers, beat off a little, then cut into pieces and fry in oil. Peel potatoes, cut into slices and fry. Carrots, onions, parsley root, washed, peeled, cut into slices or strips and also fried with breadcrumbs in vegetable oil.
2. Put slices of lard on the bottom of clay pots. Put beef on them. Top - potatoes, onions and carrots fried with breadcrumbs, bay leaf. Salt, pepper to taste and pour broth to 2/3 of the height of the pots.
3. Heat the oven to +180°C. Bake 40 minutes. 20 minutes before readiness, put sour cream in each pot. Remove the pots from the oven, cover with lids and leave for 20 minutes. Sprinkle with chopped herbs before serving.

Mediterranean schnitzel with zucchini and lemon. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 onion

• 5 st. tablespoons of vegetable oil
• 1 zucchini
• 200 g tomatoes,
• 2 lemons
• 4 pork schnitzels,
• 150 ml cream
• 2 tbsp. spoons of breadcrumbs,
• 2 tbsp. tablespoons chopped herbs
• salt,
• ground black pepper.

Cooking:

1. Cut the onion into rings, put in a baking dish, pour 2 tablespoons of oil, salt and pepper. Zucchini, tomatoes and 1 lemon cut into circles, squeeze the juice from the second lemon.
2. Preheat the oven to +175°C. Wash the meat, pat dry, salt and pepper. Fry on all sides for 3 tbsp. spoons of oil. Remove from the pan, pour cream with lemon juice into it and bring to a boil.
3. Put the meat on the onion, put circles of vegetables on top, salt and pepper. Put the lemon slices and pour over the cream. Mix greens with breadcrumbs, put on lemons, salt and pepper. Bake 40 minutes.

Turkey fillet with vegetables. Photo: Oleg Kulagin/BurdaMedia

You will need:

• 400 g turkey fillet,
• 2 tbsp. tablespoons dry white wine

• 2 carrots
• 3 art. tablespoons of vegetable oil
• 200 g frozen broccoli
• 300 g champignons,
• 1 st. spoons of flour
• 200 ml cream 10% fat,
• 100 g grated cheese
• salt, ground black pepper.

Cooking:

1. Wash the turkey fillet, dry it, cut into 4 portions, lightly beat off. Salt and pepper. Drizzle with wine and leave for 15 minutes.
2. Peel the carrots, wash and cut into large strips. Heat the oil in a frying pan and fry the carrots until browned. Put on a plate. In the same pan, fry the turkey fillet for 5 minutes on each side.
3. Defrost the broccoli slightly. Clean the mushrooms and wipe with a damp cloth. Cut into large slices.
4. Preheat the oven to +180°C. Fold the turkey fillet into the dish, put the broccoli, carrots and mushrooms on top. Mix cream with flour, salt and pepper. Pour the turkey fillet with vegetables and mushrooms into it and place in the oven for 15 minutes.
5. Then sprinkle with grated cheese and bake for another 10 minutes. Before serving, you can decorate with herbs.

Appetizing pork ribs. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 kg meaty pork ribs,

• 2 bulbs
• 1 carrot
• 2 large red peppers
• 3 medium potatoes,
• 2 celery stalks,
• a small bunch of dill, parsley, cilantro, basil,
• 2 bay leaves,
• 3-4 lemon slices
• vegetable oil,
• 4 garlic cloves,
• salt and ground black pepper to taste
• greens for serving.

Cooking:

1. Cut the rib plates into individual ribs. In a saucepan over high heat, heat 2 tbsp. tablespoons of vegetable oil. Fry the ribs for 5 minutes on each side until golden brown, then transfer to a plate.
2. Peel the onion, chop coarsely. Peel the garlic and finely chop. Wash the celery stalks, dry and chop coarsely. Wash, peel and grate the carrots. Wash potatoes, dry, peel and chop coarsely. Wash sweet pepper, remove seeds and stalks, cut the flesh into strips. Wash greens, dry and finely chop.
3. Heat a little vegetable oil in a saucepan and fry the onion in it until golden brown, then add the garlic and celery. Cook for 5-7 minutes, then add the carrots and peppers and cook for another 10 minutes.
4. Put the ribs in a saucepan, add potatoes, bay leaf, salt and black pepper to taste, a few slices of lemon to them. Pour in water (it should cover the contents of the saucepan). Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, until meat is tender. 10 minutes before the readiness to add greens.

with champignons, boiled rice and herbs

Schnitzels wrapped in zucchini. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 120 g long grain rice

• 1 bunch of parsley
• 2 thin zucchini
• 400 g champignons,
• 3 art. tablespoons of vegetable oil
• 6 art. spoons of vegetable broth
• coarse black pepper,
• 6 thin veal schnitzels,
• salt.

Cooking:

1. Boil rice. Tear off parsley leaves and chop. Zucchini cut lengthwise into thin plates. Mushrooms also cut into slices and stew in 1 tbsp. a spoonful of vegetable oil. Pour in the broth, salt and pepper.
2. Rinse the schnitzels, dry them, wrap the zucchini in plates and fry in the remaining vegetable oil (2-3 minutes on each side). Salt, pepper.
3. Transfer the mushrooms in the sauce to the pan where the meat was fried and heat up. Mix rice with parsley. Arrange the meat, mushrooms and "kuschiki" from rice with herbs on plates and decorate the dish.

Goulash with sauerkraut. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 400 g of pork pulp,

• 200 g onion,
• 1 garlic clove
• 2 tbsp. tablespoons of melted butter
• 400 g sauerkraut,
• 1 st. cumin spoon,
• salt,
• ground black pepper,
• 4 tbsp. tablespoons ground paprika
• 500 ml broth,
• 1 PC. red sweet pepper,
• 100 g sour cream.

Cooking:

1. Meat cut into cubes. Peel onion and garlic and finely chop. Heat the oil in a saucepan and fry the meat well. Put in the same oil, fry the onion and garlic.
2. Add cabbage, sprinkle with cumin, salt, ground black and red pepper. Put the meat, pour the broth, cover and simmer for 60 minutes.
3. Cut the sweet pepper into cubes, add to the goulash and simmer for another 30 minutes. Salt, pepper, arrange on plates and add sour cream.

How often, in an attempt to maintain an ideal figure, we break off the intended course precisely in the evenings, when we come home from work tired and ready to eat everything that comes to hand. This is usually the main mistake - in a hurry, a person is ready to eat a normal portion, and another half portion, and a few more small snacks. To prevent this from happening, you need to learn that the right culinary dinner is a light dinner. It is no coincidence that there has long been a proverb in which dinner is offered to be given to the enemy. The fact is that for a normal metabolism, it is necessary to provide the body with such a quantity of them so that it has time to assimilate them.

Important! Fatty and starchy foods contain a lot of carbohydrates, which the body needs a lot of time and effort to burn - it is better to eat such dishes in the morning, without burdening the stomach in the evening.

What can you cook from vegetables for dinner

The ideal dinner from the point of view of nutritionists is a Japanese-style meal when the dishes are made from seafood. Portions in this case are usually small, but this is enough to satisfy the feeling of hunger and not get better. However, not everyone can afford to regularly eat seafood for dinner, and besides, variety in food is more acceptable to our mentality. For this reason, you can eat most foods that do not contain an increased level of carbohydrates for dinner, but strictly dose what you eat. It is better to control portions of food than in an effort to reduce the number of calories, hoping that raw cabbage will replace a full meal.

Remember, when your body does not receive nutrients from food, it begins to take them from the reserve, so often with improper poor nutrition, debilitating diets, a person looks even worse. Accordingly, a very light dinner can be delicious if you add dietary chicken fillet to the dish, for example. Vegetables are an excellent option: they are low in calories, contain vitamins and you can add any other ingredient to them. In addition, a delicious vegetable dinner can be varied: stews, casseroles, salads, vegetable cutlets, omelettes with vegetables. Even potatoes can be cooked all week without repeating.

Dinner of vegetables and meat

Zucchini Casserole with Chicken

Through experiments, scientists have found that meat provokes a restless night's sleep, so lovers of this ingredient should lean towards a diet option - chicken or other poultry. Vegetables go well with chicken in both salads and baked dishes.

The only thing to remember: vegetable dishes for dinner do not need to be seasoned with spices and you should stop eating chicken skins.

For the summer season, a casserole of zucchini with chicken will be a great option. This is a simple and easy recipe. Such a healthy and tasty dinner is good even if it is already cold. You will need a large squash per 600 grams, 200 g chicken fillet, 2 eggs, 1 onion, 100 g hard cheese, 100 g sour cream, herbs, 3 tablespoons flour, 3 tablespoons vegetable oil, 0.5 teaspoon ground coriander, 0.5 teaspoon paprika, pepper and salt to taste.

1. Chicken fillet should be cut into small pieces, then salt, pepper, add a tablespoon of vegetable oil and mix. The pan for frying should be dry and heated, you need to cook the meat on it for 5-7 minutes until a golden crust forms.
2. During the time that the meat is fried, you need to chop the onion, grate the cheese.
3. Beat raw eggs with a fork, add sour cream, spices, salt and mix. After that, add the flour and the remaining 2 tablespoons of vegetable oil, then mix again.
4. Zucchini also needs to be grated on a coarse grater, and you can not peel off the skin from young ones, but it is better to remove it from old vegetables. It is better to deal with them last, so that they do not let the juice out.
5. Now you need to combine meat, onions, greens and zucchini, cheese, pour all this with egg-sour cream mixture and send to the oven, after pouring the mixture into an oiled form. Cooking in the oven lasts about 40-50 minutes at a temperature of 180 degrees. Such a vegetable dinner will be good both hot and cooled.

Dishes in the oven for vegetable dinner

Eggplant can be stuffed with meat and mushrooms or vegetables.

A dish in the oven is usually very satisfying and allows you to appreciate all the benefits of proper nutrition. In order not to overdo it with spices, it is better to try to preserve the taste of vegetables, using salt and seasonings to a minimum. In addition to the casserole, you can cook eggplants or peppers stuffed with mushrooms and meat in the oven. Any of the ingredients goes well with the chosen filling, and in both cases the cooking algorithm is identical. Let's take eggplant as a basis. It needs to be washed and cut lengthwise, after which the core is cleaned a little, making boats. So that the vegetable does not taste bitter, it must be salted and left for 30 minutes, then rinse off the salt. Minced chicken can be simply mixed with fried mushrooms, or you can also add raw tomato, finely chopped. The filling should be put in boats, then pour cream on top and put in the oven for 30-40 minutes.

Light vegetable dinner

Fans of very low-calorie dishes will enjoy a dinner of fresh vegetables. A favorite herbal ingredient can be paired with others to make a light salad dressed with either butter or sour cream, not mayonnaise. Raw or boiled carrots and a boiled egg will also not hurt, which will add satiety to the dish.

Quick vegetable dinner

To spend a minimum of time and cook dinner quickly, take note of those recipes that do not require long-term heat treatment of ingredients. It can be both salads and omelettes with the addition of vegetables. Cutting those vegetables that do not let juice in can be done in the morning, and for dinner, just chop the rest of the ingredients without devoting cooking all day.

frozen vegetable dinner

Frozen vegetables make great dinner dishes

If the problem of instant cooking appeared in winter, you can use frozen vegetables prepared since summer or bought in a supermarket - they will take a minimum of time to stew, and any of the ingredients will retain a share of useful properties. Even a standard salad will be piquant with sauce, which for dinner is best made on the basis of sour cream or cream.

Now you know what vegetables you can have for dinner, and for other recipes, watch the following video.