Yakisoba meat or Chicken With Vegetables + Photos

Yakisoba meat or Chicken With Vegetables + Photos

400grs of strips of beef filet mignon, or
(duckling, rump or topside).

Can replace the beef per 400 grams. chicken breast or thigh and drumstick without skin into cubes


Other ingredients:

300g own noodles for yakisoba or espaguetinho

Vegetables:

1 large chopped onion petals
1 or 2 tablets vegetable broth or meat or chicken
150 grams. fresh mushrooms or canned, drained washed, chopped into thin blades
1 very small cauliflower cut into bouquet
1 small ninja broccoli cut into bouquet
Thinly sliced ​​1 medium carrot diagonally
1 red pepper cut into small cubes
1 stalk celery shaved without leaves cut into thin slices (optional).
1 leek white part only cut and rodelinhas (optional)
6 tablespoons soy sauce
2 tablespoon of corn oil soup
2 tablespoons (soup) sesame oil (optional)
150 to 250 ml sauce for industrial yakisoba (optional)
4 to 6 sheets cut diagonally or celga
Cabbage leaf without the thick middle stem cut diagonally
1 tablespoon cornstarch (cornflour) and full to leave the silky sauce
½ cup (tea) of cold water to dilute the cornstarch
1 bunch chives cut into rodelinhas, then put the finished dish before serving.
You can change or replace some of the vegetables.
Example:
Cauliflower substitute pod chopped

Way of preparing:

In a large saucepan or pot rounded bottom
(wok) Japanese.
Place two tablespoons of corn oil fry the onion and lightly fry each vegetable, except for broccoli, carrots, green beans, cauliflower you need to cook a little longer, add the sesame oil, yakisoba sauce.
If you can add the sesame oil after the meat and the vegetables are cooked.
Add a little hot water the tablets or vegetable broth, leaving the fire until the vegetables are "al dente", with little sauce.
Dissolve the cornstarch in the water, pour over the vegetables, mix well, let the fire to cook for 5 'minutes, then add the soy sauce, mix well last spring onions finely chopped.
While sautéing vegetables put a cauldron on fire with 5 liters of water, so it boils, pour the noodles leave the fire until "al dente". If you can give a light fry the noodles are optional.

To serve.
Place in a deep dish a small portion of pasta, over meats and vegetables and hot.

Fried Chicken With Tomato Sauce and II options

Fried Chicken With Tomato Sauce and II options

Ingredients:
Option I:
4 chicken thighs
4 chicken thighs
Season with salt
Option II:
4 chicken thighs
4 chicken thighs
Season with salt
Do not place the lemon chicken which hardens
Way of preparing:
Place a large pot on the fire with oil, so the warmed put chicken pieces one next to each other, not huddle.
Fry the chicken pieces until it is flushed, turn and do the same on the other side.
You can cut and serve as an aperitif or serve with polenta and salad of various vegetables,
II option:
Fry the chicken pieces lightly, then add sauce to suck., Leave the fire until thoroughly cooked and the sauce thick.
Serve as short or long pasta with sauce, or with polenta
Sauce to suck:
Homemade sauce to Sugo

Ingredients:
1 or 2 kilos of tomatoes peeled and chopped without seeds or
1 can of peeled tomatoes sauce or the traditional concentrated dilute with 3 can of water, or more if necessary, boil until halve.
½ kilo or even a kilo of onion
1 bay leaf, or ¼ tablespoon (coffee) powder bay
1 tablespoon (soup) dried oregano or 1 fresh branch put last, before turning off the fire.
1 or 2 tablespoons (soup) Onion soup in small package (optional) or
2 bouillon tablets (optional).
1 tablespoon (soup) of sugar or medium carrot peeled cooked in sauce (serves to remove the acidity) or
1 teaspoon (tsp) of sodium bicarbonate (see) below)
1 tablespoon (soup) of tomato paste (optional)
1 piece of cinnamon stick, aids in digestion (optional)
2 to 3 ginger slices (optional), remove it before serving.
If you do not put the onion soup or bouillon tablet add a tablespoon (soup) shallow salt.
The way to Prepare the sauce Sugo:
In a large saucepan put the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they come apart.
Add the ginger to Onion Soup carrots or sugar, leave the fire for 20 to 30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano, and basil.

Stuffed Tomatoes - Input Prato

Stuffed Tomatoes - Input Prato

It serves to monitor Fried Fish or Chicken

Ingredients:

6 large tomatoes Japanese (good fat) almost ripe

Filling:

1 small jar of mayonnaise
12 green olives and chopped drizzling
2 tablespoons (soup) of chopped parsley with stems thin
1 can of tuna in oil, drained or anchovies
½ can of drained peas, or
1 cup (tea) of frozen peas in boiling water for play
1 'minutes, then in cold water to stop the cooking.
1 chopped red pepper and niggling
1 stalk celery finely chopped, or
1 head of fennel

Decoration:

6 to 8 lettuce leaves or whole cortadinha
1 glass of pickled mushrooms, drained, washed to remove the preservative and coloring, mince thinly sliced


Way of preparing:


Wash the tomatoes, dry with paper towels.

Cut a very thin cover.

Then with the aid of a spoon (soup), remove the seeds being careful not to split them.

In a bowl put all filling ingredients.

Put the filling to the brim, put the lid and secure with toothpick, take the refrigerator until serving time.

Serve stuffed tomatoes in a round dish plate or stainless steel, with leaves
whole or thin cut lettuce, sliced ​​mushrooms and above.
Mushrooms are canned, drained and rinsed.
See below for other options.

Note:

Can replace the canned mushrooms for hearts of palm, artichokes,
asparagus canned, drained and rinsed under running water to remove preservatives and dyes then cut into small rodeas
Can replace the Tuna drained and mashed sardines in the can.

Moroccan couscous with vegetables

Moroccan couscous with vegetables

Ingredients:

500 grs.de flour Moroccan Couscous


Vegetables:

3 medium eggplants lean peeled diced
3 small zucchini without the stem, cut into cubes
1 cup (tea) chopped onion and drizzling
1 ½ cup (tea) of grated carrots in the large drain
1 or ½ pepper finger girl seeded and finely chopped without .brancas ribs. Salt to taste in moderation.
½ cup (tea) of oil.
½ liter of boiling water.

How to prepare the vegetables:

Place in a saucepan an oil wire fry the eggplant and go dripping boiling water until it is transparent, cooked.
Set aside.
Do the same with the other ingredients.
Allow to cool the vegetables.


Mode Prepare the couscous flour Moroccan:

Place the couscous in a large pan of flour, water with a few drops of cold water.
"Be careful with the amount of water" is just enough. Only water to moisten, do not put salt, mix well.
Add the cooked vegetables and cold, eggplant, zucchini, onion, pepper, carrot, mix well. Test the salt.
Can serve crumbly type, or shaped.
Place in an aluminum (shape pudding), tighten.

Turn out onto a dish cake dish. Around, lettuce leaves and sliced ​​very thinly over cherry tomatoes.
Serve cold. Do not put in the refrigerator before serving.
If he left to take the refrigerator and re-shaping.
Make the couscous one hour before serving.

If you want you can add chopped parsley or cilantro.

You can change the vegetables, add or see the list below:

List of Vegetables:

Peppers of various colors cut into raw cubes
Frozen peas, or pre-cooked fresh peas or drained and rinsed can.

Accompanying prawns with fried shell, put around couscous already uninformed.

You can serve with baked or grilled fish or chicken, even with sardines or canned tuna.

Note:

Can put the vegetables cooked "al dente", that is, almost raw.

Pod precooked cut into cubes
Palm hearts, mushrooms, artichoke bottom, asparagus.

Monitoring To Fish

Monitoring To Fish

I - Option:
Mush Banana:
Ingredients:
24 bananas almost green

Other ingredients:
Mush Banana:

2 heads of very large fish, and washed fish scraps
1 large onion, chopped
4 tomatoes cut into quarters
1 large bunch of parsley with green onions, washed and tied
1 medium carrot cut into thin slices
1 stalk celery with leaves
1 whole leek
1 or 2 slices of ginger, 2 bay leaves
salt pepper to taste
Other ingredients:
100 g. grs. cassava flour dissolved in cold water

Way of preparing:

Peel the bananas, cut into thin slices.

Place the bananas in a pan cover with water.

Take the heat for 40 'minutes when the bananas are soft, turn off the heat, let cool slightly. Drain the water.
Be careful not to overcook the bananas.

Squeeze bananas like a puree.
Leave it for 10 'minutes.

Separately cook the heads and all the vegetables after well cooked. Strain through a fine sieve.

Place in a saucepan the strained broth and mashed bananas.
Bring to a boil, add the cassava flour necessary, since dissolved in water, the little and slowly, stirring constantly until the flour and cook for 10 'or 15' minutes.

Once cooked, pass for a deep dish, sprinkle parsley on top.

Serve with fish.
Option II:
Mush fish:
Ingredients:
2 fish heads, fins, bones and some patchwork
fish.
4 to 6 tomatoes cut into four parts.
1 sliced ​​onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 celery stalk cut into four with leaves
1 bunch of parsley with whole chives washed
1 whole leek
2 liters of cold water

Other ingredients:

200 g. from raw cassava flour
dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of cooking

Way of preparing:
Rinse the heads and the remaining ingredients

In a large saucepan put the heads, fins, spines and fish scraps, tomatoes, onion, bay leaf salt, celery. The whole tied parsley

Lead to fire, to cook for 40 'to 60' minutes over medium heat.
Once cooked strain it through a fine sieve and discard the waste.

Place the strained broth in a pot, bring to fire as soon as it boils, take adding cassava flour have dissolved in the water gradually and slowly to avoid lumps, stirring constantly with a high cable spoon, until thickened.

Let cook for 15 'to 20' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to place the cassava flour in rain gradually and slowly. Even cooking.

Serve separate mush
Serve the fish with the fish sauce, rice need not follow, however, put rice on the table.
Always someone will ask.

Cut the lemons in half, serve separately.
Make a raw salad of Catalonha (Catalonia). Thinly sliced ​​cabbage type, or salad to your liking.

Farofa MISCELLANEOUS, even for parties - VIII - Options

Farofa MISCELLANEOUS, even for parties - VIII - Options

Ingredients

I - Option:

2 tablespoons (soup) of oil or lard
2 chopped red chillies (optional)
2 large onions grated
1 cashew nuts saucer or milled Brazil (opcinal)
1 saucer of chopped green olives
1 cup (tea) of chopped parsley to the stem
1 cup chopped green onions, thinly sliced
50 to 100 grs. chopped bacon into cubes (optional)
150 grams. cooked sausage and ground, or cooked pork or replace with gizzards and chicken liver
300 grams. cooked chicken gizzard and Minced
200 g. braised chicken liver stew
2 cups corn meal of tea or
1 cup (tea) of corn flour and
1 cup (tea) of manioc flour
2 boiled eggs and chopped well niggling

Way of preparing:

Fry the bacon in the oil or bath remove leaving the fat in the pan.
Fry the onion chilies in bacon fat, add the gizzards and the cooked and ground sausage, sauté well, put the olives corn flour or both together, mix well to go dry add a little oil or water.
If it gets too wet add a little cornmeal, then the cashew nuts and fried bacon.
Finally add the parsley and chives chopped.

II - Option:

Farofa With Cabbage:

2 tbsp of corn oil
1 onion, grated
50 grams. bacon diced
2 cups cornmeal tea or manioc flour, or half and half.
1 cup chopped parsley
½ cup thinly sliced ​​scallions
1 plate chopped cabbage background thinly (optional)
½ cup chopped green olives s.
Salt and pepper to taste

Way of preparing:

Fry the bacon, remove put the onion, leave the fire until wilted, then the cabbage sauté for a few minutes, do not let too much time in the fire that it yellow, then the choice flour mix well and follow the instructions above.
Finally parsley and spring onions and olives.

III - Simple Farofa

Farofa simple:

½ cup of tea oil
2 cups cornmeal or
Cornmeal half and half cassava flour
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
l grated onion
4 boiled eggs and chopped very choosy, raw or fried moved.

Prepare mode:

Fry onion in oil let wilt, add the flour, the boiled eggs, olives parsley, salt and pepper.




IV - Option:

Banana crumbs

Ingredients:

1 large onion, grated
2 tablespoons (soup) of corn oil
2 cups cornmeal tea
4 dwarf banana cut into slices
2 chopped hard-boiled eggs
1 cup (tea) of chopped parsley to the stem
Salt and pepper to taste

Prepare the way of Farofa.

Fry the onion in oil, add the bananas simmer, then add the cornmeal to give point
If it gets too dry add more oil or water.
Then add all the other ingredients.

V Option:

Farofa pinion

Ingredients:
50 grams. chopped bacon into small cubes
1 cup (tea) of cooked and crushed pine nuts (optional)
1 cup (tea) of minced pork scraps or
1 cup of tea) shredded cooked chicken liver or gizzard can be half and half. (optional).
1 cup (tea) of grated onion or minced
1 cup (tea) of chopped parsley and niggling
½ cup (tea) green onions thinly sliced
1 plate of cornmeal
I handful of seedless raisins
2 tablespoons (soup) of corn oil
1 tablespoon (soup) shallow salt
1 pepper finger girl without seeds, chopped

Prepare Farofa mode:

Fried bacon, remove.
Pour the onion in the same fat fried bacon, let the fire until wilted, add the pork or chicken liver with mashed gizzards, make the braise, if you need to add a little hot water. or some oil to continue cooking.
Add the pine nuts corn flour gradually and slowly, to give point farofa. Finally pepper parsley and chives.

VI - Option:

Farofa Almonds To Parties
Ingredients:

150 grams. ground almonds with or without skin
100 g. butter, margarine or oil does not serve
1 large grated onion, washed and squeezed
1 cup (tea) of chopped parsley to the stem
2 cups (tea) of crushed crackers
½ cup seedless raisins

Way of preparing:
Fry the onion in butter, add the almond flour, mixed with the biscuit flour, mix well.
Add the raisins and the chopped parsley, salt to taste
If you can put a little pepper.
Decoration:
Place the crumbs on a platter and garnish with carrot flowers starlets.
Around the headlight put apricot stuffed.
With ricotta, ground ham, parsley and nutmeg
VII - Option:

Sweet streusel With Fruits

Ingredients:

l cup (tea) of grated onion
1 cup (tea) stalk celery chopped finely optional or
l cup (tea) raw carrots grated in the large strainer (optional)
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cheese catupiry
2 cups (tea) of ground salt biscuit or
2 cups (tea) cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or
3 tablespoons (soup) of butter
1 teaspoon (tsp) salt

Way of preparing:

Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.

VIII - Option:

Farofa D 'Água

Ingredients:

2 tablespoons of butter
Vinegar 2 tablespoons
1 teaspoon (tsp) or (coffee) of paprika or turmeric
1 large onion, grated
1 chopped red pepper and niggling
1 chopped green pepper and niggling
1 chopped yellow pepper and niggling
1 pepper finger prick girl into strips without seeds
1 bowl of manioc flour, no toast
1 cup chopped parsley
1 cup of tea seedless raisins (optional)
½ cup of water or necessary

Way of preparing:

Place a large pan with the butter, add the onion, leave the fire until wilted.
Then add the peppers vinegar and water, cook for 5 minutes.
Add the manioc flour gradually until the streusel is wet.
Add the parsley and pepper bites.

Chicken Open With Farofas III + Tips

Chicken Open With Farofas III + Tips


Ingredients:
1 large chicken good size
50 grams. butter
Spices;
Salt, and oregano
Way of preparing :
Cut the chicken in the back of the neck to bottom.
Open so that it is an open mat, with the breast side up with the skin.
Flavor:
Only season with salt and oregano.
Leave the dressing for 2-6 hours in the refrigerator.
To roast the breast is facing up, with the skin.

Place butter under the skin of the chest and thigh, being careful not to tear the skin.

Cover with aluminum foil, or place in their own plastic bag to bake.

Oven preheated to 180 ° C for 30 'minutes approximately for each kilo of meat.
Twenty minutes before the end of roasting, remove the paper
aluminum and leave until flush.
Option I:

Banana farofa with raisins:

Ingredients:

4 large bananas nanicas cut into thin slices
1 cup (tea) of seedless raisins (optional)
1 ½ cup (tea) of corn meal
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce
1 teaspoon (tsp) turmeric or paprika

Way of preparing:

In a pan fry the onion and the leek, add the banana and re-fried until the banana is soft.

Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water or oil if more flour instead of corn.
Can replace corn flour for 1 cup of corn flour and ½ cup of cassava flour, or half and half.
Finally add the raisins, parsley and chopped chives to

Option II:
Crumbs:
Ingredients:
100 g. bacon or pork rinds (optional)
200 g. cooked pork sausage and chopped or niggling
The same amount of pork meat or ham leftovers
4 eggs boiled and passed by the masher or large drain, or mincemeat.
100 g. of chopped green olives (heavy pitted)
½ cup of oil or butter tea, or half and half
1 cup of tea grated onion
1 cup chopped parsley tea
200 g. Corn flour
200 g. cassava flour
If you can do only with cornflour or cassava flour.
1 tablespoon of paprika or turmeric powder (optional)
Fry bacon, sausage or meat offal, add the onion, re-fry until wilted then add all the ingredients and make equal the previous recipe farofa I.
III - Option:
Farofa Simple:

2 tbsp of corn oil
1 onion, grated
50 grams. bacon diced
2 cups cornmeal tea or manioc flour, or half and half.
1 cup chopped parsley
½ cup thinly sliced ​​scallions
1 plate chopped cabbage background thinly (optional)
½ cup chopped green olives s.
Salt and pepper to taste

Way of preparing:

Fry the bacon, remove put the onion, leave the fire until wilted, then the cabbage sauté for a few minutes, do not let too much time in the fire that it yellow, then the choice flour mix well and follow the instructions above.
Finally parsley and spring onions and olives.





"You can replace the chicken for chester"

The way to do it is the same chicken procedure.

If you can serve with mashed potatoes or banana farofa or another to your liking.
Green salad of lettuce, watercress, arugula, chicory or
Lettuce grated carrots and cherry tomatoes. or
Palm and onion cut into thin slices. and cherry tomato.
Can also serve coleslaw cut very thin.

Note:
Never put tomatoes in the crumbs that sour, if you can add 1 teaspoon (tsp) colorou or turmeric.
There are very acidic tomatoes unless they are thoroughly cooked for several hours it sour the streusel.