Somanabolioc

Somanabolioc
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Saturday 5 October 2013

Summer vegetables with cheese


Summer vegetables with cheese - In boiling salted water let boil 300 g broccoli into florets discussed, 200g sugar pea pods, 159 g pods of beans, cut into pieces 4 stalks of green celery cleaned and chopped 4 carrots.

Cook for about 2 minutes and drain - broth can be used in soups by kyle leon. Vegetables and seasoned with olive oil, add salt and pepper.

 Chickpea salad with vegetables - 300 g chick peas (legumes like peas), a handful of finely chopped parsley, 250 g of finely chopped carrots into strips, bunch finely chopped onion, one chopped red pepper, 250g chopped tomatoes, salt, pepper, 4 tablespoons olive oil and the same amount lemon juice. Soak chickpeas day in advance and leave in cold water swell. Boil it until tender and add salt before cooking time. Drain, even it lukewarm season with olive oil, lemon juice, salt and pepper.

The already cooled mixture adds the parsley, tomatoes, onions, carrots and peppers and stir. Helpful hints for preparing vegetables - White Peeled vegetables changing the color, which is caused by oxidation processes involving enzymes. Therefore, when preparing white vegetables (celery, cauliflower, and cabbage) prevents them from browning by water to which we give it, acidified with a little lemon juice or vinegar. Red vegetable (red cabbage, red beets, etc...) Change color in contact with metals, which may be oxidized.

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