They are two very healthy recipes and easy to make, for all who like to eat healthy. As we know vegetables are a source of vitamins, minerals, antioxidants and fiber that are essential for the proper functioning of our body.nuestro organismo.Publicidad:
For fans of pasta, we bring you the best companion, this preparation will not take you even one hour a day.Publicidad:
1 onion (100 g).
1 red pepper (150 g)
4 teaspoons of salt (20 g).
1 cup of milk (225 mL).
1/2 glass of water (100 mL).
1/3 pack of asparagus (50 g).
3 tablespoons of margarine (45 g).
1 pack of long spaghetti (1 kg).
1 tablespoon of olive oil (5 mL).
4 tablespoons of wheat flour (60 g).
2 teaspoons rosemary powder (10 g)
First of all, cut the onion and red pepper into squares. Add the tablespoon of olive oil to the steamer and add the chopped vegetables.
Next, spread 2 teaspoons of salt and 2 of rosemary. You must sauté the vegetables for a few minutes, then add the water and cover. You should steam stew for 20 minutes until your vegetables are tender.
Heat the milk in a pot over low heat until it boils (You can add 1/2 full onion if it’s your taste).
Then, in a separate pot, melt the tablespoons of butters, over low heat.
Add the tablespoons of wheat flour until a dough forms.
When the milk and the mixture of butter and flour are ready, pour everything into a pot, bring back to a simmer and beat with the help of a pastry beater so that no lumps remain.
You will notice that little by little the mixture thickens until the white sauce or bechamel is formed. Then, add 2 teaspoons of salt and stir a little more.
Remove the vegetables from the steamer and mix with the white sauce.
Finally, in another pot prepares the spaghetti. When they are ready, serve and sprinkle over your white sauce with the steamed vegetables.
Although it may not seem simple, it is a recipe that will give your steamed vegetables a change. Here we bring you how to prepare it.
3 onions (250 g).
5 eggs (200 g).
1 sack of potatoes (200 g).
5 carrots (150 g).
1 disc of cake dough.
1 spinach tied (300 g).
4 teaspoons of salt (20 g).
1 teaspoons of parsley (5 g).
1 teaspoon oregano (5 g).
1/2 cup of cream cheese (100 g).
1 teaspoon olive oil (5 mL).
1/2 green pepper cut into small pieces (80 g).
First, peel the carrots and potatoes and cut them into 1/2 centimeter slices. The onion should be cut into small pieces.
Then, take the vegetables to a steamer for 15 minutes. Sprinkle 2 teaspoons of salt on them.
Next, place a pot with water and 2 teaspoons of salt to boil over medium heat. When it boils, add the spinach and leave it there for 5 or 8 minutes.
In a mold, stretch the dough disk for tartay and spread the teaspoon of olive oil over it so that the filling does not stick.
In a bowl beat the 5 whole eggs with parsley, oregano, and green pepper pieces. Reserve this mixture.
Now proceed with the filling. Place the vegetables inside the mold, starting with the carrot slices, then the potatoes, the onion pieces and the spinach.
Pour the seasoned egg mixture over the cake and add the cream cheese, so that you create a layer.
Finally, bring to the oven for 30 minutes at 200 ºC. Then, take the cake out of the mold, and it serves.