Traditional recipes

Cus - Mexican couscous and mixture

Cus - Mexican couscous and mixture


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Initially I wanted to fast on Friday, so I made this couscous with vegetables, and after I finished eating I realized that this couscous has an egg: d :)))

  • a bag cus cus
  • a Mexican blend bag
  • 2 tablespoons oil
  • salt
  • pepper

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cus - Mexican couscous and mixture:

Put the vegetables to boil in salted water.

Meanwhile, fry the couscous in a pan.

Put the 2 tablespoons of oil, then add the couscous - let the couscous, fry it lightly, do not fry too much, then add the hot water in which they boiled the vegetables enough to cover it and let it boil and he, if necessary, fill with water.

When it has boiled, put the vegetables over it and cook for a few more minutes together.

Season with salt and pepper to taste.


Mexican mixed tart

& Icirc & # 539i need for tart sheet & # 259:
300 g f & # 259in & # 259
150 g cold butter or margarine & # 259
salt
3-4 tablespoons of cold water (or as it is necessary to bind the dough)
& Icirc & # 539i need for stuffing & # 259:
1/2 kg Mexican mixture
3 or & # 259
4-5 tablespoons of sm & acircnt & acircn & # 259
100 g of shaved horse
Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the dough well and mix well. Then put the dough in the fridge for about 1/2 hour, after which it is rolled out in a tart form. Boil the Mexican mixture for 10 minutes in water with salt or a cube of vegetable concentrate, then drain well and leave to cool for a few minutes. 539in. Ba & # 539i ou & # 259le cu sm & acircnt & acircn & # 259. Spread the mexi & shycan mixture over the dough, place the beaten eggs on top with the whipped cream, sprinkle with the cheese and bake the tart in the oven at 180 degrees Celsius for 40 minutes.

Preparation: 25 minutes Baking: 40 minutes
Re & # 539and & # 259 sent & # 259 by Nadia Czompa, Baia Mare, Maramure County & # 537

If you want another tart, go to here.


Couscous gratin with minced meat and vegetables

All I can say is that this dish turned out very well Couscous gratin with minced meat and vegetables, like an airy and very tasty pudding!

  • 250 gr cus-cus
  • water in a ratio of 3: 1 to couscous
  • salt
  • 750 gr minced meat mixture
  • 350 gr sliced ​​mushrooms
  • 2 carrots
  • 2 onions
  • 1 clove of garlic
  • 2 baked peppers
  • 3 tablespoons oil
  • thyme
  • marjoram
  • pepper
  • paprika
  • 1/2 bunch of parsley
  • 3 eggs
  • 75 gr cheese
  • Furthermore:
  • 20 gr butter
  • 2-3 pieces of dehydrated tomatoes

[/ ingredients]
Portions: 4
Preparation time: about 90 minutes
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for Gratin couscous with minced meat and vegetables

Drain the mushrooms and chop them smaller.
Heat the oil and add the onion and carrot first, and after a few minutes the mushrooms.
Sprinkle a little salt over them, thyme, pepper and marjoram and cover the bowl.

Let them simmer over low to medium heat until well penetrated, then add the garlic, pepper and minced meat.
Stir occasionally with a spatula to penetrate the meat evenly.
Sprinkle spices again, including paprika and leave the pot on the fire until the meat is well cooked.
Turn off the heat and add the chopped parsley.

Preparation Grated couscous with minced meat and vegetables

Let the ingredients cool slightly, then over the minced meat add a whole egg and two yolks, and over the couscous, add two beaten egg whites.

Grease a heat-resistant form with butter, place half of the couscous, then the minced meat and vegetables and cover with couscous.

Grate the cheese on top, place a few pieces of dehydrated tomatoes and put the dish in the oven for 25 minutes at 180 degrees.


Fresh mushrooms with frozen Mexican vegetables

Something that is done quickly and easily and does not even deposit in the form of adipose tissue. All you have to do is open the fridge and take it out mushroom, then open the freezer and remove Mexican vegetable mix. You also need to remove the wok from the closet (with the lid on - if not provided by the factory settings with something like this, look for one that fits), a spoon (preferably a wooden one, because it's more eco-friendly), the oil , salt and pepper (unless they are permanently on the worktop). From now on count from Mississippi One up to Mississippi 1800 and at the end of the count, or even faster (if you mess up and start counting again), you'll have gasket or the kind main on the plate. Provided that you also execute what is written in the section “How do you proceed?

What do you need?

  • 3 - 4 medium-sized mushrooms (white or brown) - about 100 g of mushrooms
  • 1 bag (400 g) Mexican mixture of frozen vegetables (peas, green beans pods, corn kernels, red bell peppers)
  • 2 tablespoons grape seed oil (can be replaced with olive oil or sunflower oil)
  • Salt, pepper - to taste.

How do you proceed?

If the mushrooms are very fresh, you do not need to wash them. Wipe them well with a dry towel. If they stay for a while and start to get wet and become slightly sticky, wash them under running cold water, possibly remove the parts with "problems", drain them and wipe them with absorbent towels. They do not need additional water, as they themselves are 90% water.

Slice the mushrooms into thin slices 2-3 mm thick.

Put the vegetable oil in a large, high-walled pan (better in a wok) and heat it over medium to high heat.

Turn the mushrooms over in the hot oil and fry them, stirring or shaking the pan, for 2-3 minutes, until they start to change color and brown slightly.

Add the frozen vegetable mixture over the mushrooms (without thawing beforehand) and reduce the heat to medium. Stir and let the vegetables simmer for about 2 minutes.

Cover the pan with a lid and let the mixture simmer for about 10 minutes. Don't forget to stir from time to time.

Season the mixture with salt and pepper, set the lid aside and watch the water go away. To leave evenly, turn the spoon (wooden) in the pan. This fun lasts about 6-8 minutes. When you see no other liquid in the pan than oil, and the vegetables start to sizzle, it is a sign that the water in the system is gone, and the vegetables with mushrooms are ready to put on plates.

You can just put them on plates, making a multicolored main course of fasting or vegetarian (depending on the religion you belong to), or you can drop them next to a piece of protein & fat of animal origin (read poultry , pork, beef, rabbit, even fish - the listing is not limiting) cooked properly. In this case it is said that you made a healthy lining which contains less than 125 kcal (522.5 kJ) per serving (the calories from the 2 tablespoons of oil I did not take into account, that they are almost 250 in total and spoil all the fun). That is if you consider that you have made 2 servings.

I paired this healthy garnish with some ready-marinated pork ribs and then baked in a glass of Cabernet Sauvignon de Pays d’Oc. Look, let the calories of trouble die!

Have fun and see you healthy again!


Rice with Mexican vegetables simple recipe with butter or fasting

Rice with Mexican vegetables simple recipe with butter or fasting. How to make rice garnish with frozen (bagged) or fresh vegetable mix? Rice vegetable recipe. Recipes for vegetable and rice garnishes. Fasting or vegan recipes.

Everyone knows how to make a simple rice garnish with Mexican vegetables, right? Well, not all of them manage to give it a pleasant taste and a fine texture. Often the rice comes out bland, watery or sticky, the vegetables are washed and chopped & # 8211 far too cooked.

In the following I will show you how I prepare this rice with Mexican vegetables (frozen or fresh) so that it has good taste and beautiful appearance. That is, the rice should remain "grain by grain", the vegetables should retain their natural color and their texture should be "al dente" (slightly crunchy).

This kind of vegetable garnish with rice goes well with fried meats in the pan, oven or grill, but also with fish or seafood. If we exclude butter from the recipe then we are talking about a main kind of post or a vegan dish.

In supermarkets there are bags with a mix of frozen Mexican vegetables containing corn grains, peas, carrots, green bean pods and large boiled bean pods, diced red peppers and strips of yellow peppers. They cook quickly and very easily but the mixture itself is bland and we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce). I talked about sauteed Mexican vegetables in another recipe & # 8211 see here.

Basically we make a sautéed vegetable in the pan which we mix at the end with a simple rice boiled in salted water & # 8230 Simple as hello! The rice would be good to have one with a long (sharp) grain, but it is not an end of the country if we have one with a round grain at hand. The latter has more starch and, by boiling, will become sticky. No baths because we'll rinse it anyway before putting it over the vegetables. In this recipe you can also use pre-drilled bags with parboiled rice which you prepare according to the instructions on the package.

If we choose fresh vegetables then we can make a mix as we showed in this recipe & # 8211 see here.

From the quantities below it results approx. 4 servings of rice with Mexican vegetables.


Cristina's world

This recipe is the result of the desire to quickly get rid of some sour cream taken from the offer (in translation - close to expiration) a bag of couscous and some small star-shaped pasta that have been waiting for me in the pantry for some time. The result was unexpectedly good and satisfying, so I think I will make this pudding repeatedly in the future.
Although in the picture with the pudding section it looks good, this couscous does not form a compact mass, but unfolds very nicely into small beans when it is cut with a fork.

Ingredients (for a tray 35 X 25 cm):
- 350g couscous (I had 250g couscous and 100g small, star-shaped pasta)
- 50 g butter
- 3 tablespoons oil
- 2 bags of frozen vegetable mixture (800g) - I used Mexican mixture because it consists of several different vegetables: red bell peppers, red beans, green beans, peas, carrots, celery, corn kernels)
- 2 onions
- 5 eggs
- 400g fermented sour cream
- salt and ground pepper

I put a pot of water to boil and when it started to boil I added a teaspoon of salt and pasta. When they were ready, I strained them into the water in which they boiled.
In a saucepan I hardened in butter + oil + salt + ground pepper, finely chopped onion. After it became glassy, ​​I added the frozen vegetables and cooked them for a few minutes. I did not add water at all and I did not cook them for more than 5 minutes.

I mixed the vegetables and couscous, then poured the mixture into a high-walled tray lined with baking paper.
In a bowl I beat eggs with sour cream. I poured the obtained mixture into the tray, on top of the vegetable pasta. With a fork I pricked the mixture from place to place in the tray to allow the egg to descend among pasta and vegetables.

I put the tray in the oven, over low heat, on the middle shelf of the oven.
After an hour it looks like this:

I have no idea why he tanned more in one corner, but it wasn't a big bathroom.
I let the pudding cool for half an hour then I cut it. It cuts very nicely.


What Benefits And Properties Do We Find In Couscous?

Couscous is rich in selenium

150 grams of couscous contains half the recommended daily dose of selenium. Selenium is vital for the body, being an important micronutrient for cognitive function, actively participating in the metabolism of thyroid hormones.

At the same time, this essential mineral protects the body from oxidative stress and infections. Selenium deficiency leads to muscle weakness, fatigue, exhaustion, growth disorders and pancreatic insufficiency.

Selenium in couscous supports the functionality of several organs in the body, including the endocrine and cardiovascular systems.

Couscous, being rich in selenium, this antioxidant that also helps repair damaged cells, contributes a lot to maintaining health.

You must not forget that selenium is a very important component that we must provide to our body, and couscous has it, so this food is the right choice when it comes to the daily intake of selenium.

Couscous decreases the risk of cancer

Due to the selenium in the composition, this micronutrient absolutely necessary for optimal body function, couscous can prevent the appearance of cancer cells.

An optimal level of selenium in the blood protects the body from cancer due to its amazing effects.

To support this hypothesis, several studies have been conducted in the field, and selenium deficiency has been associated with various forms of cancer. Colon, bladder, lung, stomach, skin and prostate cancers are the main cancers that can occur due to a lack of a sufficient amount of selenium in the blood.

The good news is that this kind of pasta, couscous, fights the development of cancer cells in the body as long as it is consumed regularly and in appropriate amounts.

As a preventative method, couscous can be very well introduced into the daily diet so that you do not have to worry about the development of cancer.

Couscous strengthens the immune system

The immune system is like a shield against infections, bacteria and disease. It protects us from unknown cells that can harm us, but if it is weakened, its functions decrease considerably.

The organs will be attacked, as will the blood, and the malaise will set in quickly.

Responsible for strengthening the immune system is all the selenium in the composition of couscous. A healthy immune system is maintained with this essential micronutrient for the body, and a deficiency of it allows infections to take place in our body because the immune system can no longer fight them.

Related Posts

Selenium supplements treat autoimmune diseases and improve the functions of the immune system. But why skip food supplements when couscous is available at any market at an extremely affordable price?

By reducing oxidative stress, regenerating vitamins C and E, the immune system improves considerably.

Couscous contributes to the rapid healing of wounds

There are various reasons why we get hurt. We get injured, we hit ourselves by mistake, we cut ourselves, we burn ourselves and depending on the severity of the wound, the healing process is faster or slower.

When we lose tissue, it needs a certain recovery period, but that doesn't mean it can't be accelerated. If you have suffered certain superficial wounds such as bruising or cuts, couscous can help because it distributes amounts of protein, helping to restore lost tissue.

Consuming couscous wounds or minor injuries will close and be treated faster, even if it is hard to believe that a kind of pasta also contributes to this action.

Couscous improves the cardiovascular system

We have established so far that this couscous food is full of selenium. The mineral has a very mild and beneficial effect on the cardiovascular system.

A clinical trial was performed on a number of men in Denmark and it was found that their heart disease was largely caused by the small amount of selenium in the body, below 79 mcg.

Selenium protects the heart from toxins and the accumulation of fat in the blood vessels and actively helps to raise good cholesterol, ie the one with high density lipoproteins. At the same time, bad cholesterol is very low.

Couscous also contains fiber, and fiber is one of the most important sources of health. It lowers blood sugar, cholesterol and significantly reduces the occurrence of heart disease.

Not infrequently, doctors recommend that hospitalized patients receive couscous at lunch to protect them from the progression of the disease.

Couscous is a good source of vegetable protein

Our body does not have the ability to produce protein, so it is very important to provide the recommended daily dose through a balanced diet.

There are vegetable proteins, found in cereals, lentils, nuts, beans, soy, rice, couscous and animal proteins, from fish, eggs, dairy products, red meat and white meat.

Both protein variants are healthy, while vegetable proteins contain antioxidants that we do not find in animal proteins.

Couscous is a good source of vegetable protein, with 6 grams of protein per 150 grams. It is a wise solution when preparing vegan and vegetarian recipes, especially for people who have adopted this lifestyle.

Protein helps us build muscle, being a good stimulant in case of more intense workouts.

Couscous helps reduce body weight

150 grams of couscous contains 200 calories. To lose weight you must have a caloric deficit, and couscous can help you in this regard because although it seems small, when it boils the density and volume of the grains increase up to 3 times more.

An adult needs 2000-2500 calories a day, and a portion of couscous is only 10% of the total calories you need to consume.

The caloric deficit must not exceed 1200 calories a day in order not to affect the vital functions of the organs and not to face fatigue and cognitive exhaustion.

Couscous, being rich in vegetable proteins, also helps maintain a long-term feeling of satiety, significantly reducing appetite for a long time. This can be helpful, for example, if you want to quit smoking, according to defumoxan reviews.

Couscous is easy to prepare

Couscous is considered a healthier option for pasta, being made from wholemeal flour. Properly prepared with water, salt and very little oil, this food has an extremely pleasant, light and fluffy texture.

Moreover, it tends to assimilate the flavors of the other ingredients with which it is prepared, which makes it an extremely versatile ingredient, being consumed in both salty dishes (cooked with onions, oil, salt) and sweet (cooked with water / milk, sugar).

It is very easy to prepare, the fastest option being the one with water or vegetable / chicken soup. Boil according to the instructions on the back of the box, usually (recommended) 8-12 minutes then it can be served as such.

It also fits very well as a side dish to cooked or grilled vegetables, either chicken or beef. Combined with quinoa or brown rice, couscous is the best and healthiest option, especially in the case of stricter diets.


Turkey with couscous couscous

Put the peppers in a bowl, pour boiling water over them to cover them and let them sit for 20-30 minutes, until they soften. Drain the peppers, pass them with 70 ml of the water in which they were soaked, add the oil, salt and pour the pasta into a sterilized jar. Careful! Harissa pasta is very quick.

Prepare the turkey legs with couscous like this:

Preheat the oven to about 170-200 degrees Celsius. Mix the harissa paste with the spices and grease the turkey legs with this mixture. Sprinkle white flour on top. Heat the oil in a pan and brown the thighs. Add the onion, pepper, potato and garlic and simmer until the ingredients are soft. Add the wine, chopped tomatoes and the soup made from the poultry concentrate, just enough to cover the ingredients. Bake for about 1 hour and a half. Boil the couscous in salted water, drain and add a tablespoon of butter. If you don't have couscous, you can make a rice garnish.

Sprinkle chopped mint on both the meat and the garnish. Serve hot.


Code with Olive Crust


We really like this dish, Code with Olive Crust. It is particularly tasty and is very easy to prepare. Along with it goes a well chilled dry white wine. I recommend you to browse other recipes with Fish in the section with Fish and Game Recipes .

Ingredients Cod with Olive Crust:

4 files of Code
1 cup pitted black olives
¼ cup green olives stuffed with peppers or almonds
½ dry red cup preserved in oil
2 cloves garlic
juice of 1 and a half lemons
4 tablespoons fresh basil or green parsley
¼ cup of olive oil
salt, pepper to taste

Couscous and vegetable garnish ingredients:

50 g butter
2 tablespoons oil
125 g cus-cus
250 g Mexican mixture of frozen vegetables
2 tablespoons finely chopped black olives
hot pepper flakes
salt and pepper to taste

Preparation of Olive Crust:

Put in the bowl of the food processor olives, drained tomatoes, garlic, basil or green parsley (I used parsley this time) olive oil, lemon juice and grind them in the robot, but not pasta. Season with salt and pepper to taste.


(Set 2 tablespoons of this composition for the garnish.)
The wiped cod fillets with paper napkins are seasoned with salt and pepper, placed in a tray lined with baking paper which we grease with a little olive oil and on top of each spiced cod fillet we put the olive mixture evenly. so as to cover the pieces of fish well.
Put the fish tray thus prepared in the preheated oven where we will bake it for about 15 minutes.

Gasket preparation :
While the fish is cooking, prepare the garnish with which we will serve the cod fillet.
Put the butter and melted oil in a saucepan. When it is hot, add the couscous and fry it until it turns golden brown. Add the Mexican vegetable mixture and continue to cook for 2-3 minutes. Add the finely chopped olives and the 2 tablespoons of the composition that I put aside. Pour over enough water to cover the composition of the bowl and season with salt and pepper to taste.

Let it boil, if necessary and the pasta is not cooked, add a little more water. When it is cooked, pull it aside, cover it with a lid and let it sit until you take the fish out of the oven.


Now that we have the garnish done, all we have to do is serve the dish. Put a few tablespoons of garnish on the plate, place a piece of Code with Olive Crust, a slice of lemon and sprinkle with a little green parsley.
[amd-yrecipe-recipe: 36]


Tomatoes stuffed with couscous & # 8211 flavored garnish


INGREDIENTS
100 g couscous
1 socket wires
salt pepper
125 ml vegetable soup, clear
4 large and fleshy tomatoes
1 hand coriander leaves
1 hand mint leaves
3 green onions
juice of 1/2 or 1 lemon
30 g pine seeds
30 g sultane raisins
2-3 lg olive oil

PREPARATION
1. Preheat the oven to 200, then you will bake at 220 degrees.
2. Grease an oven tray with a film of oil.
3. Wash the tomatoes, cut the lids with their tails about 1.5 cm thick, as in the pictures, and scoop out the core with a spoon with sharper edges. Chop the core and place it in a bowl.
4. Lightly fry the pine nuts and add them over the chopped tomatoes.
5. Peel, wash and finely chop the green onions, coriander, mint, and add them over the chopped tomato pulp, along with the lemon juice and raisins.
6. In a large bowl, mix everything, put couscous + saffron + salt + pepper and mix.
Pour the hot soup over it and let it soak for 5 minutes, then loosen it with a fork.
7. Pour the mixture over the tomatoes and mix with a spoon / spatula.
8. Fill the tomatoes with this mixture and place them in the prepared tray (with the tomato lids on top).
9. Leave them in the oven at 220 degrees for about half an hour, until the tomatoes soften a little.
You will serve them hot or just warm, on hot plates.
May it be useful to you!


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