Receita saudavel de beringela

Ingredientes

1 bandeja média de beringelas com casca raladas

1 xícara chá de cebola picadinha

1 xícara chá de pimentões coloridos picadinhos

4 tomates sem sementes picadinhos

meia xícara chá azeitonas picadinhas

1 xícara chá de uva-passas sem sementes

1 fio de vinagre balsâmico

cheiro verde

3 dentes de alho amassados com pimenta meio-verde in natura

4 colheres de azeite extra virgem

sal
Preparo:

Numa assadeira refratária, coloque as beringelas, a cebola, os pimentões, os tomates,as azeitonas,as uvas passas.

Misture todos os ingredientes com o alho amassado. Acrescente uma colher de azeite, o sal e leve ao forno pré-aquecido. Não deixe assar por muito tempo, vinte minutos é suficiente. Retire, regue com o restante do azeite,acrescente o cheiro-verde, misture. Pode ser servido quente na refeição ou levar à geladeira como opção para lanches frios. Dica: vai muito bem com ricota em lanches frios.

Brocolis with Texturized Soy Protein

Ingredients:

1 cup hydraded soy protein
broccoli florets
1 japanese curry bar
onion, chopped
garlic, minced
salt

Preparation:

Hidrate soy: In a large bowl, pour boiling water over soy protein for 30 minutes. Squeeze with the hands or use a potato masher, set aside.
Wash broccoli florets, soak them for 10 minutes into water. Rinse and drain. Bring the florets to a boil for a few minutes in a little water and some garlic. Drain and save a little part of water. Bring the rest of water to a boil, add curry bar until melt and toss over the broccolis.
Saute onion and garlic until tender, add the soy protein and heat over middle-low heat for 10 minutes. Stir from time to time and stop the cooking.
Arrange the soy protein into a pratter with the broccoli florets. Can be decorated with cherry tomatoes.

Cooked Brown Bean

2 cups of Swedish brown bean
2 teaspoon of vegetable oil
salt
2 garlic cloves, chopped with fresh ground pepper
2 teaspoon onion, minced
parsley leaves and spring onion, chopped

Preparation
Pick through beans to remove bad grains, wash them well, drain and place into a bowl, soak for 1 hour or so. Put the beans in the pressure cooker and enough water to cover. Cook at pressure for about 45 minutes or so. Cool the cooker under the cool water, quick-release tre pressure. Test to see if the grains are soft but not broken up, and the juice is thick. If it is not well cook for more minutes. In another small pan heat oil, add onion, add garlic until it begin to turn golden. Salt and cook another minutes without the lid. Add the parsley and spring onion, taste and serve hot. It´s followed well with rice and bijou-manioc toasted flour.

Cooked Eggplant

(photo: Panelalight/imagens/beringela refogada)

Ingredients
1 tablespoon vinegar
1 medium eggplant
a half onion, chopped
2 garlic cloves, crushed with green in natura pepper
1 tablespoon olive oil
2 tomatoes, diced
salt
mango slices
Ingredientes
1 colher de chá de vinagre
1 beringela média
1/2 cebola picadinha
2 dentes de alho amassados com pimenta in natura
1 colher óleo de oliva
2 tomates picados
sal
fatias de manga
Method

Wash well the eggplant, remove the stalk, and slice into rings without peeling. Put the pieces into a bowl for a few minutes and spill the vinegar over them. Drain well. Crush the garlic cloves with the pepper and slice the onion. Let to oven a large pan, heat the oil and arrange the rings in the pan.Top them with the garlic and the onion, add salt, the tomatoes and let cook over high heat until browned but still firm (if you want, the tomatoes can be added minutes later). Shake the pan from time to time. Place the eggplants on a tray and garnish with mango slices before serving.
Preparo
Lave bem a beringela, corte o cabo e fatie em rodelas, com a casca. Coloque as rodelas numa tigela com o vinagre por alguns minutos. Escorra. Amasse o alho com a pimenta, fatie a cebola. Leve ao fogo uma panela larga e anti-aderente, esquente o óleo, arranje as fatias de beringela, por cima o alho e a cebola. Salgue, acrescente os tomates e deixe em fogo alto até começar a dourar mas, firme. Se preferir, os tomates podem ser acrescentados minutos mais tarde. Chacoalhe a panela algumas vezes ao invés de mexer a comida. Coloque as beringelas numa travessa e decore com fatias de manga antes de servir.

Stuffed Eggplants (beringelas recheadas)

(photo 3972.JPG)

Ingredients

2 eggplants

2 tomatoes without seeds, chopped

1/2 teacup onion, chopped

2 garlic cloves, minced

green in natura pepper

parsley and spring onion, chopped

salt

some olives

buffalo mozzarela, sliced

trickle oil to heat

Method:

Wash well the eggplants, remove the stalks, slice each one in half lengthway and put them into the oven and bake to toasting its fleshes. Chilll them and carefuly score a line round the flesh of the eggplant 1 cm from the edge. Carefuly with helping of spoom and knife, scoop out the flesh from the inside of the line and chop it on a cutting board (corte-as em cubinhos). Reserve the shells.

Heat the oil in a pan, fry the onion and the minced garlic with pepper, add the chopped eggplants, salt it, and simme for some minutes.

Add the chopped tomatoes, the chopped olives, the parsley and the spring onion, simmer for another 2 minutes and stop the cooking.

Fill each shell with eggplant mixture, put them into a large baking tray, and top the stuffed eggplants with mozzarela slices. Broil them for enough minutes to melt the cheese. Stop the broiling and serve. Bom apetite. hint: it tastes delicious with toasted bread.

Stuffed Green Bell Peppers

Ingredients

2 boneless skinless chicken thighs
1 tablespoon extra virgem olive oil
3 seedless green bell peppers
2 garlic cloves, minced with fresh ground pepper
2 tablespoon onion, chopped
2 seedless tomatoes, chopped
some olives, chopped
parsley and spring onion, chopped
salt
vinegar

Preparation:

Let the minced chicken thighs in a bowl for a few minutes in water and a little vinegar. Wash and drain well. Put on the stove a anti-adherent pan, and heat the meat over high heat in oil until is golden. Add the onion, the minced garlic, and cook. Add the tomatoes, salt, the olives, taste and let cooking. Sprinkle green-smell (parsley and spring onion, chopped). Stop cooking and let aside.
Wash well the bell peppers , remove carefully from each one the stalk making a hole with helpful of a knife. Carefuly remove the seeds, the white parts by a small long spoon. Stuff each bell pepper with the cooked chicken and let cooking in the same pan over medium-low heat for 10 minutes or so until the skin brightly. Arrange on a beautiful platter and serve.

The chicken meat can be substituted by another flesh or soy meat.