Scrambled eggs with chickpeas

Today we will prepare chickpeas with a scrambled egg dish is economical, easy to prepare and quick.

Recipe
Scrambled eggs
QUANTITY PRODUCED: 4-6 Servings PREPARATION TIME: 40 mins
The pea is a legume with interesting nutritional characteristics. Noted for its carbohydrate content, as well as vitamin B group, minerals such as iron, potassium, phosphorus and fiber and provide us with very little fat. The egg that we also used in this dish, is a food rich in proteins of high biological value.

INGREDIENTS
600 grams of cooked chickpeas cooked
1 onion fresh
3 eggs
 salt
 Extra virgin olive oil
STEPS
1.
First, chafaremos well the chickpeas with a fork to a paste. Reserve.
Two.
Then the onion finely and itch in a pan with a little oil to fry the will.
Three.
When we begin to catch a golden color and sazonaremos incorporate chickpeas with a little salt.
April.
Cook for 10 to 15 minutes. After that, add the beaten eggs, mix well and will remove continuously until we curdle.
May.
Finally, the fire and withdraw serve hot.
TIPS
This dish will be very good if we have the golden onion when we add one chopped onion sausage.

Sea bream

The bream belongs to the family of Sea bream and common on the Atlantic coast. Its shape is oval, with a body high and compressed. The back is reddish, belly and sides are silvery gray. It has a black spot behind the head, a black paint that characterizes it. You can measure about 65 inches long and weigh about 6 kilos. Is usually fed fish.


It can be eaten all year round, although in the winter months when it reaches its peak.

To know if the bream have to look good if you have marks on crescent behind the flaps.

Bream Benefits
The bream is a fish blue fish and one of the leanest and most healthy fat. To get an idea bream 100g contribute less than 90 kcal. It is an ideal food for a client to control healthy and overweight.

The bream is considered a good source of protein, and contain other nutrients such as vitamins, minerals and omega 3 very important for the arteries and heart.

It is also rich in iron, so ideal for athletes, people with physical and people with anemia.

It tastes pretty intense, so it is often not the fish they like children and you have to take special care as it has many thorns.

The bream is a fish highly valued in our cuisine. Presents a variety of recipes and prepare multiple modes either roasted, grilled, or cooked in foil on the grill, condiments that accompany most common are olive oil, salt and lemon. Depending on the region, you can develop differently such as the Cantabrian, the San Sebastian or Madrid among many others.

Lobster

The lobster is a crustacean very similar to lobster and can have two feet two types of lobster longitud.Encontramos European and American, are differentiated by their color being that of the European variety bluish black with white spots and the American with reddish spots.


The vast majority of those who are in the market for consumption come from the western Atlantic.

The European lobster is the most expensive and highest quality. Its flesh is white, thin and unbeatable taste. A lobster is not a product which is unusual to see him at the fish given its high price.

You can find cooked, frozen or fresh but the best option is always fresh.

Benefits of lobster
The lobster is high in protein low in fat. Noted for its rich in amino acids such as phosphorus, potassium, calcium, magnesium, iron and especially zinc, with a key role for our body. It also has a high iodine content, ideal for our metabolism and to strengthen hair and nails.

People with hyperuricemia or gout should take special care, as it has transformed purines into uric acid. It is not recommended to people with hypertension.

Period to eat lobster
The best time of year to eat lobster is between the months of November to March because from May to August breeding period occurs which makes their meat becomes lighter.

A lobster is purchased alive can survive in the refrigerator 3 to 4 days at a temperature of 5 degrees. Must be alive at the time of cook and soak in salted water. It may take about 20 minutes if medium.

Beef

The ox is a large herbivorous mammal, which can weigh up to 1000kg. His head is rather elongated, with big eyes and a pair of hollow horns on the side of your head forward.


His hair is short and its color varies according to race, color can be white, black, gray, brown, red, with or without spots.

The beef is a highly valued food. Their meat has a stronger flavor than other meats and contains great nutritional value. We can find in the market Ox sirloin, steak, steak, steak, round, chopped steak even oxtail.

According to source can vary the flavor being more or less willingly.

Benefits of the Ox
The meat is rich in protein, ideal during growth and contains vitamin B12, essential amino acids and salts such as potassium, phosphorus and magnesium. Having vitamin B12 is beneficial for nervous system function, heart and brain.

The ox is a red meat that we provide cholesterol, so that we consume with caution if we are likely to have high levels of this disease. On the other hand, the iron content makes it beneficial in cases of anemia and fatigue, as well for women during menstruation and pregnancy.

Curiosity
The ox is one of the first animals domesticated by man with the sheep, goat or pig. Traditionally used for transportation of loads or to pull the plow for the work of the farm in the countryside.

Quail

The quail is a small bird and like the partridge. It comes from the pheasant family.

There are different breeds of quail. Some are intended solely for the production of meat and eggs. There are also types of ornamental quail, raised by her beauty and flight quail for hunting.

The quail lives in the fields of grain, oats, rye, barley and alfalfa. Also in meadows, never in a forest as it prefers open areas.

Benefits of quail

Quail meat is characterized by high quality, be tender and have a nice appearance. It has higher protein content than chicken or turkey. Its use is recommended during childhood, adolescence and pregnancy because in these stages, you need a greater amount of this nutrient (protein).

The females producing eggs are good for three years or so. The production is about 300 eggs per year and they have a weight of 10 grams. Quail eggsare richer in vitamins and minerals than chicken.Depositphotos_1041672_m

The quail is a bird with a lower rate of calories.Because of its low fat content, gives us a very low cholesterol, but not nonexistent.

Vitamins Featured in composition mainly belong to group B, namely or tiemina B1, B2 or riboflavin and B6 or pyridoxine.

Regarding minerals, containing significant levels of potassium, sodium and iron.

Tips

Due to its small size and individual, is a bird with which you can prepare original dishes. Very nice for special meals and very affordable price.

Sirloin skewer with vegetables

Today prepare sirloin kebabs with vegetables, is a unique and fun way to take flesh.

Recipe
Shish Kabobs
QUANTITY PRODUCED: 4 Servings
PREPARATION TIME: 20-25 mins COOKING TIME: 10-15 mins TOTAL TIME: 30 mins
The pork tenderloin is a meat that gives us a great source of protein of high biological value and its fat content is low. The vegetables that we used for these skewers, plus give a color to the dish we are going to provide vitamins and minerals.

INGREDIENTS
600 grams of pork tenderloin
1 red pepper
1 green pepper
2 spring onions
 Extra virgin olive oil
 rosemary
 salt
 ground black pepper
STEPS
1.
spanish raw meat skewers, marinated pork meat skewers for cooking in. First, clean it well and sirloin tacos will cut about 4 inches and put it to marinate in a bowl with a splash of olive oil, salt, black pepper and a teaspoon of rosemary.
Two.
September pepper Cooking Next, we will wash the peppers, peel them and cut chives all in squares of the same size as the sirloin.
Three.
Depositphotos_2073544_s Then mount the skewers alternating vegetables and meat.
April.
Grilling Skewers Finally, the cook in a pan or grill is hot for 10 to 15 minutes, turning them continually so that we do consistently - The cooking time will depend on the desired point we like meat -.
TIPS
This dish will be fine if we present it with some roasted potatoes.

CUISINE: Mediterranean DISH TYPE :: Second course SKILL LEVEL: Easy

Conger

The eel is a fish Congridae Anguilliformes family. It has a scaleless skin and gill opening slit-shaped, which leads to the stomach. You have no ventral fins but pecs. You can weighs over 66Kg. The males are smaller than females and measured five feet. He lives near the coast when they are young and move into deeper water when they become adults.


Conger Benefits
Its protein content is not very high but their proteins have a high biological value. It has different vitamins and minerals, among them the presence of some of the group B. Vitamin stands out most in this fish is A, which helps us to maintain and regenerate our tissues.

It is a semi-fat fish
In the presence of minerals include phosphorus and magnesium, but not in a larger amount than any other fish.

The eel has abundant thorns, so is not the most suitable to offer children.

We can find in the market in different forms: dry, fresh or frozen and can be prepared in many ways whether stewed, fried or simply grilled. Note that in Soria and Calatayud is popular as a broth eat.

Curiosities
It is not considered aggressive but can be very dangerous if disturbed as it has a great strength in the teeth.

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