Monday 3 November 2014

Summer Vegetable Recipes,Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Source:- Google.com.pk

Summer Vegetable Recipes Biography

A heavy summer harvest of ripening tomatoes, peppers, squashes, and eggplants can be easily made into a base for soup, sauce, and juice and stored for winter use.
Each week during the summer and fall set aside 40 minutes to quickly prepare, cook, and freeze the vegetables that you can’t eat fresh or add to cooked meals. This winter you can quickly put your vegetable medley on the table for a taste of summer in minutes.
Ratio: To convert your summer harvest into a base for soup, sauce, or juice you will need about 1 pound raw summer fruiting vegetables to ⅓ cup of liquid—water or vegetable stock. For example, if you have one pound of tomatoes cook it with ⅓ cup of vegetable stock—after you have peeled, seeded, and chopped the tomatoes.
(Three medium globe tomatoes, about eight plum tomatoes, and about thirty cherry tomatoes make a pound. A pound of tomatoes, peeled and seeded, will yield about one cup of pulp for cooking.)
How to Prepare the Vegetables:
Step One: Peel, seed, and coarsely chop the tomatoes, add chopped onions, summer squash, eggplants, and bell peppers (cored and seeded), put them in a large stock pot with water or vegetable stock (they should be just covered to start), and stir and simmer over low heat (about 15 minutes for two pounds of vegetables). Add whatever fresh chopped herbs are available and well matched, especially basil and parsley.
Step Two: Add salt, fresh ground pepper, and minced garlic to taste. Continue to simmer until the liquid is reduced to half the original volume (about another 10 minutes or so if you started with two pounds of vegetables). Cool the mixture at room temperature for 30 minutes then pour into pint- or quart-size containers suitable for freezing and cover with a sealable lid.
Serve in autumn or winter or early next spring:
• Soup: Use this vegetable medley as is or puree with a little cream; gently heat to serve.
• Stew: Add beans and short pasta as well as other vegetables like potatoes, corn, peas, and celery; gently heat to serve. You can also add stew meat or shredded chicken.
• Pasta sauce: Add some chopped celery and carrots sautéed with bacon, ground beef, or sausage, and fresh or dried oregano to flavor.
Juice: Puree the mix and serve cold or at room temperature as a juice.
Among the several lettuce types, most of which are consumed as raw leaves, one is used for its stem instead of its leaves. This lettuce is depicted on the walls of tombs dating back to about 2500 b.c.e., during the Middle Kingdom of ancient Egypt. Lettuce is shown as a long stem with marks indicating where leaves had been removed. At the top of the stem is a tuft of elongated leaves, bluish green in color. This lettuce may have been the one that first was eaten and may have been derived in turn from the type used for seed oil. The blue color is associated with the process in the growth of lettuce called bolting or stem formation. Leaves that form in the development of the head are green. As the process of bolting begins, the leaves become bluish green, signaling the elongation of the stem, which emerges from the interior of the head and eventually produces many small, yellow flowers that mature into small, narrow fruits. The fruits are less than four millimeters long. They look like seeds and usually go by that name.
Oilseed lettuce is a primitive, wild-looking plant that forms no head or rosette of leaves. It bolts early in its growth cycle, forming a thin stem with elongated, narrow leaves. The seeds produced on this stem are about 50 percent larger than those formed on cultivated lettuce. The seeds are pressed to express an oil used in cooking. This is an ancient custom still practiced in twenty-first century Egypt.

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy


Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

Summer Vegetable Recipes Vegetable Recipes in Urdu Indian Chinese Phlippines Pakistani Pinterest Without Oil Pinoy Style Panlasang Pinoy

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