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Chicken hammers with buckwheat and vegetables

Chicken hammers with buckwheat and vegetables

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Buckwheat is a herbaceous, tasty and aromatic plant that we find in the cuisine of many peoples. Buckwheat seeds can be eaten raw, boiled, fried or as flour.
Buckwheat is recommended for people suffering from cardiovascular diseases, people with diabetes and vascular fragility, fights bleeding and is very helpful in the diet for weight loss.

  • 800 ml water + 4 teaspoons Vegeta chicken flavor (for soup)
  • 1 teaspoon Vegeta with chicken flavor for hammers
  • 8 chicken hammers
  • 300 gr buckwheat
  • 3 tablespoons oil
  • green chopped onion (~ 5 threads) chopped
  • 1 diced red bell pepper
  • 1 large diced mushroom
  • pepper to taste

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken hammers with buckwheat and vegetables:

1. Wash the chicken hammers well, then place them in a bowl and season them with Vegeta. Put them in the fridge for 30 minutes.

2. In a pan, put the oil and when it is hot put the hammers and fry them over high heat for ~ 2 minutes on each side, then take them out on a plate.

3. In the oil in which you fried the hammers, put the chopped mushroom and cook it for 2 minutes, then add the onion and the pepper. Leave it on the fire for 2 minutes, stirring constantly.

4. Put the water on the fire, then when it boils add the chicken-flavored Vegeta. Let it boil for 5 minutes.

5. In a yena bowl put the cleaned, washed and drained buckwheat, the hardened vegetables and the hammers, then pour the hot soup. Sprinkle pepper to taste.

6. Cover the dish with a lid or aluminum foil and put it in the preheated oven at 200 gr for 30 minutes, then uncover the dish and leave it in the oven for another 30 minutes.

Great appetite!

Hammers with vanilla and orange blossom water

I don't know exactly what inspired me for this recipe, but an idea came to me and with all the risks I said to put it into practice, the hammers with vanilla and orange blossom water.

By the end, it turned out to be worth the risk because the taste was special and my preparation was extremely appreciated.

a vanilla pod (the seeds I used for dessert)

I put the hammers in a bowl and marinated them for 2 hours with oregano, turmeric, salt, ground cloves, hot smoked paprika.

After marinating them, I put a little oil in a pan to heat and then I put the hammers that I browned over low heat on all sides.

Once nicely browned, I placed them in a saucepan, together with a good handful of raisins previously soaked in water, I added over them 2 tablespoons of orange blossom water, a little water, oil, vanilla pods and I put in the oven to penetrate well.

For the sauce, I finely chopped 2 cloves of garlic, I put in a pan 3 anchovy fillets together with the oil in which they were, I added a little turmenic and salt, then when the anchovy melted I added 200 ml sour cream and left a little boil 2-3 boils before turning off the heat.

I cut the potatoes a little thicker than for french fries, I placed them in a tray lined with baking paper well soaked in cold water, I greased the paper with oil, then I seasoned the potatoes with salt, hot smoked paprika, seeds of fennel, turmeric, I put a few pieces of butter and oil, I covered the tray with wet paper and put them in the oven until they browned nicely and penetrated.

Recipe of the day: Chicken hammers with vegetables and thyme in the oven

Chicken hammers with vegetables and thyme in the oven from: hammers, salt, pepper, hot peppers, cherry tomatoes, onions, bell peppers, leeks, allspice, olive oil, parsley, thyme, worcestershire sauce, ginger, garlic.

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Chicken hammers with vegetables and thyme in the oven


  • 10 chicken hammers
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 hot pepper
  • 8-12 cherry tomatoes
  • 2 onions
  • 1 bell pepper
  • 2 leeks
  • allspice
  • 2-3 tablespoons olive oil
  • 1 tablespoon parsley
  • 4 sprigs of thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon grated ginger
  • 1 clove of garlic

Method of preparation:

Cut onions, bell peppers, parsley, tomatoes, green onions and hot peppers.

In an oven tray add 1 tablespoon of olive oil, add the rest of the ingredients and mix well. Let cool for a few hours.

Preheat the oven, then turn the tray to 160C for 45 minutes.

In the last 5 minutes, raise the temperature to 180C to catch the crust. Serve hot.

Baked Chicken Hammers

Baked chicken hammers. Rice pilaf with vegetables and. Chicken legs with dumplings 6. Recipe video chicken legs with mustard in the oven recipe details. I kept saying that I prefer the meat on the bone to the wings instead of the chicken breast, which I find uninteresting.

Soft and sweet chicken legs with parsnips 9. The legs are cleaned of tulle and thick yellow skin at the base. When they are almost ready, we add the wine. Baked chicken legs with wine and garlic 4.

Chicken meat except for wings and hammers is not necessarily my favorite but if it is cooked and seasoned properly I eat it with pleasure. Wash well in two or three waters then drain in a strainer. These baked chicken legs with garlic and rosemary are baked for 60 minutes at 180 c. Baked chicken hammers delicious chicken recipe bread crispy and delicious baked chicken hammers.

Okay with a little care and it can be turned into something tasty but only if it is cooked properly you see here a baked chicken breast that has not dried at all. Wash the hammers, season to taste, then put them in a heat-resistant dish, add the tomato juice and fill with water. Baked chicken legs with vegetables. The recipe for chicken legs with baked yogurt is wonderful when we really don't know what to cook for lunch or dinner.

Chicken legs with ginger and quince in the oven 11. Let it brown. Usually chicken is always present Chicken legs marinated in wine with pea sauces 8.

How to cook baked chicken hammers and the tastiest recipes for baked turkey hammers hammers ham soup baked chicken croquettes baked chicken food baked chicken meatballs baked chicken meatballs baked country chicken oven chicken breast in the oven chicken breasts in the oven. As you can easily guess from the picture below the ingredients for these chicken legs and chicken wings prepared in the oven in crispy crust are very very simple. Baked chicken hammers recipes. Http www video recipe en recipes chicken legs with mustard in the oven html for more recipes.

After 40 to 45 minutes, remove the lid or aluminum foil and let it brown for another 15 to 20 minutes. Baked chicken hammers. How to prepare hammers in the oven. If you use smaller and sectioned chicken legs you will need to reduce cooking times so that they do not dry out.

What to eat when you have giardia. How to get rid of giardia

Most common cases of giardiasis infection eat unwashed fruits or vegetables or are not properly treated by heat, as well as bathing in ponds where Giardia could lay their eggs.

The causative agents of the disease - Giardia - small parasites, which live in the human body in the small intestine, gradually destroying.

They only affect the body with poor digestion or low acidity. Preschoolers and lower school students are in the highest risk area because they can become infected with common things, toys and dishes. In giardiasis, the incubation period lasts between 10 and 12 days and has the following symptoms: high fever nausea accompanied by vomiting diarrhea is not inherent in early fatigue, loss of appetite and its complete absence.

All the above points affect not only the physical health but also the mental health of a person.

Ingredients for 8 servings:

& # 8211 500 g ripe tomatoes
& # 8211 1 red bell pepper
& # 8211 1 large cucumber
& # 8211 1 small, chopped onion
& # 8211 4 coriander threads
& # 8211 3 cups diced watermelon and peeled seeds
& # 8211 2 tablespoons vinegar / lemon juice
& # 8211 1/3 cup extra virgin olive oil
& # 8211 salt to taste
& # 8211 freshly ground pepper
& # 8211 1 knife tip red pepper flakes (optional)

1. Fill a large pot with water and put it on the fire.
2. Wash the tomatoes well, then cut them (a small & bdquoX & rdquo) at the bottom with a sharp knife. Put them in boiling water for 30 seconds, then take them out in a bowl with water and ice. After 1-2 minutes, peel them.
3. Peel the cucumber, the peppercorns, then cut them into smaller pieces.
4. Blend the peeled tomatoes, cucumbers, onions, bell peppers, melons, coriander, vinegar / lemon juice, salt and oil. Mix well to obtain a fine composition. Taste and if necessary season with salt and pepper. Refrigerate for at least an hour before serving.
5. Put the soup in bowls, then add the tomatoes and finely chopped cucumber. Sprinkle with a little olive oil on top.

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step 1. We prepare all the ingredients.

step 2. Wash the chicken well in cold water and wipe with kitchen towels. Season with salt and pepper.

step 3. We do the same with buckwheat, washing in more water, removing impurities, if any. Put the buckwheat in a bowl and pour boiling water over it (if you prefer wetter buckwheat you can add 200 ml more water). The rule says, however, that two measures of water are added to a measure of buckwheat (as in the case of rice). I admit that most of the time I cook with my eyes and I do my best. Stir and leave for 10 minutes.

step 4. We chop the onion together with the sliced ​​carrot and fry them in a hot pan with oil.

step 5. In a heat-resistant pan lined with butter, mix the buckwheat with the vegetables, garlic, salt, pepper (to taste), bay leaves and optionally dried basil, paprika. Arrange the chicken on top.

step 6. Cover the tray with aluminum foil and place in the preheated oven at 200C for about 45 minutes.

step 7. Remove the foil and leave in the oven for another 10 minutes or until the meat is nicely browned.

step 8. Before serving, sprinkle with freshly chopped parsley. Serve with cucumbers, cabbage, pickled tomatoes or a salad of favorite vegetables. Have a great appetite!

A central piece of Indian corn and Arancini carrot

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. Flank steak is a great way to mix protein during the week, so your dinner isn't all chicken, every day. It's a relatively cheap beef cut and I find it much easier to cook than chicken, because you don't have to worry about getting the meat to the exact right temperature.

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Welcome to next week's Meal Plan! I want to help you find inspiration and ease some of the pain points that come with dinner on the table in the evening after night, whether you're cooking for one or a family of eight. That's why, as promised, this series is changing - every week I will respond to readers' requests and share the meal plans you want to see. It's not too late! What kind of meal plans would you like to see?

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On this Easter day we were endowed with a 22 kilogram ham (.) And, while we had our share of the Easter holidays, we still had a decent amount. I'm not even a little crazy, because I know that I can freeze some for future use and that there are a lot of ways - big and small - that we can use this week. Here are 17 of my favorite recipes for using leftover ham. The city's hat freezes incredibly well. In my opinion? Freeze the ham in different forms for future use.

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Meet my new favorite brunch dish: Hawaii Roll Egg-in-a Hole. You may be familiar with poached eggs as a beloved childhood breakfast dish, but this version is easier to cook for a lot and offers a great flavor. Serve this baked egg for the family brunch or beat it when you feed a hungry crowd. Here are my tricks to fuck him every time. At first glance, this recipe is quite simple: make a well in each roll, crack in an egg and bake!

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Features: organic products, naturally gluten free, protein source, salt free.

Product description: A series of new organic, gluten-free pasta, perfect for vegetarians, vegans. Include these noodles in your diet and you will feel the difference! They offer a quick and healthy alternative to conventional wheat noodles and are delicious whether served in an Asian vegetable soup or fried with vegetables.

RAMEN soup is one of the most popular dishes in all of Asia (2nd place after miso soup). It is a very nutritious and very versatile soup that supports a variety of ingredients. RAMEN soup was the prototype of the first instant soups. The basic ingredients are: chicken soup (concentrated cube of chicken or beef), pasta RAMEN, meat

Ingredient: mei BIO, apa. Organic ingredient. Origin: Non-EU agriculture. Eco certification: CN-BIO-140.

Fats (lipids) 1.5g of which saturated fatty acids 0g
Carbohydrates (carbohydrates) 79g of which sugars 0g
Protein 8g
Fibers less than 1g
Energy value per 100g
1500kj or 360kcal

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