Mushroom

The common mushroom (Agaricus bisporus) mushroom also called Paris, is a species of fungus grown for food. It comes in bunches or clumps tight, with hat round and slightly flattened during growth is attached to the foot by a ring.


Different varieties are grown, but we know and that we find in our markets is the variety A. bisporus var hortensis, is white and originally from Pennsylvania.

They can be found at any time of year, fresh and preserved.

Attention mushroom pickers, there are also varieties of wild mushroom growing in scrub and are often found in late summer and autumn. There are some varieties dangerous (toxic), which are different from edible its yellowish odor and some because they volva. When in doubt, and to save intestinal disorders, better not take them home.

The mushroom emphasizes its lightness, neutral taste and delicate with high water content and very few carbohydrates and fats. It is a plant which has been listed by U.S. researchers as food that contains as many antioxidants, overtaking the wheat germ and chicken liver. It is sometimes said of them, they are a very nutritious food for their low-carbohydrates and fats but are rich in minerals and vitamins. They are particularly suitable for diets, about 20 calories per 100 grams. mushrooms

Mushrooms have numerous applications in the kitchen. They can be eaten raw, in salads, as a garnish, in scrambled, omelette, in a thousand ways and are good resources for vegetarians.

Tips
To avoid losing their property, are best eaten as soon as possible. Can be stored in the refrigerator, I advise that you may have wrapped in a damp cloth and in the vegetable drawer, they will remain 4 or 5 days without losing quality. Another warning, easily absorb odors from other foods, do not you may keep close to fish or other penetrating odor.

Cold Cream Pepper and Tomato

Today we will prepare a cold cream pepper and tomato, perfect as a starter. This is a very simple recipe, light, rich, refreshing and healthy.

Recipe
Depositphotos_11351904_s
QUANTITY PRODUCED: 4 Servings
PREPARATION TIME: 10 mins COOKING TIME: 50 mins TOTAL TIME: 60 mins
One of the main ingredients of this recipe is the tomato. The tomato is rich in lycopene, a component that should be its color, is rich in vitamins and minerals.

INGREDIENTS
2 red peppers
1 kilo of ripe tomatoes
1 clove of garlic
1 cucumber
1 spring onion
 oregano
 Extra virgin olive oil
 salt
 pepper
STEPS
1.
Roasted peppers First, we will put to roast the peppers, once roasts will cover with a tea towel and once just warm the pelaremos and we will remove all seeds. Pelaremos tomatoes.
Two.
Depositphotos_9849067_s Then place them in the blender cup roasted peppers, reserving a few pieces stop decorating, peeled tomatoes, peeled garlic clove, minced green onion, peeled cucumber, a little oil and a little pepper. Crush them well until a very fine cream.
Three.
?????????????????? Finally, rectify the seasoning and serve cold cream accompanied by a few pieces of red pepper, onion and cucumber.
KITCHEN: Spanish PLATE TYPE :: vegetarian SKILL LEVEL: Easy
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Leek

Leek The plant belongs to the lily family and specifically the genus Allium, the same which includes garlic, onions, chives and scallions. It is native to Western Asia and Europe, in Spain are mainly grown in the northern, highlighting Navarra, Basque Country and La Rioja. And in Europe, the largest consumer and producer is France.


The leek has three clearly distinguished: elongated white bulb, green leaves and tiny roots attached to the bulb base.

There are different varieties of leeks but mainly fall into two groups: the fall and winter leeks that are thick and with a strong flavor and summer leeks, smaller, more tender and milder flavor. Flavor, reminiscent both onion, but softer and sweeter.

When buying you have to choose those with the stem up straight and white and not catch those with discolored leaves, yellowish or soft. Once home, are kept in the refrigerator up to two weeks and use them when you have to cut the stem lengthwise and wash the leaves separating them one by one to remove either the land between them.

Leek Uses
Its use in the kitchen is widespread in developing purees, casseroles, stews, roasts, soups, creams, cakes, soups. Can also be eaten raw in salads. There are some famous dishes include leeks as a main ingredient, such as vichyssoise porrusalda and cream.

Nutritional properties

Leeks are rich in fiber and 94% of its composition is water, being a low calorie food. We also provide vitamins and minerals. In fact, the benefits of leek are the same as those of garlic, only to a lesser extent. So, leeks are a food with many beneficial properties for the body.

Rice

Rice is a cereal that is obtained from the plant Oryza sativa (commonly called rice or paddy). Its fruit is edible and is the basis of the diet of half the world's population.

Rice is the main cereal spread throughout the world. It is widely cultivated in the five continents, marshlands always warm and humid climate.

Nutritional Value

Rice contributes mainly carbohydrates, also rich in proteins and minerals

Most rice vitamins are lost during the process of refining and polishing.

Some studies have shown that consumption of rice with bran layer helps reduce blood cholesterol level.

Rice types
According to grain shape, find different varieties:

Long grain rice is widely used in Chinese and Indian cuisine and is the best selling in the United States.
Medium grain rice is the most used in Spanish cuisine. It is also used in Italian cooking for risotto.
Short grain rice is usually found in Japan, northern China and Korea, is the most used for the preparation of sushi.
Parboiled rice is the type preferred by consumers who prefer rice light that is passed or pasted. It also contains more nutrients than white rice. The drawback is that it requires a few minutes for cooking, and absorbs flavors worst accompanying ingredients.
Round grain rice is small and cooked very quickly, and contains a lot of starch so that it acquires a creamy texture.
Glutinous rice its main feature is that grains, after cooking, they stick to each other due to their high content of starch.
Aromatic rice is grown in Colombia and is long grain, is very special characteristic aroma. brown basmati and wild rice macro
Brown rice is wild rice, unhulled. It is considered more nutritious and rich in fiber, so it can act as a laxative. Instead white rice is very useful in case of diarrhea, for their high starch content.
Rice is an essential and fundamental ingredient of Mediterranean cuisine so there are many recipes, either as principal or as a side dish.

Curiosities

There are legends around rice and their association with fertility, even in our times has as usual throw rice at weddings, is proof of the importance that this cereal has been from ancient times to the present day.

Rice with prawns

Today a simple cook rice with prawns, this is an easy dish to prepare, tasty and nutritious.

Recipe
rice with prawns
QUANTITY PRODUCED: 4 Servings
Rice is a cereal that provides an excellent source of carbohydrates, on the other hand, the shrimp are going to provide protein and minerals such as phosphorus and iodine.

INGREDIENTS
300 grams of prawns
300 grams of rice
1 spring onion
1 clove of garlic
250 grams of peas
1 tablespoon brandy
 Saffron in filaments
 Extra virgin olive oil
 salt
 chopped parsley
STEPS
1.
IMG_3292 First, it will remove the shrimp heads and peel them. In a saucepan with a liter of water to boil the heads will get together with the shells of shrimp and a little salt.
Two.
Processing garlic Meanwhile, in a mortar will make a chopped clove of garlic with parsley and saffron. Reserve.
Three.
Mit pfanne frischen Garnelen Next, in a pan will a few tablespoons of olive oil and add the finely chopped onion, once we incorporate well poached onion peeled shrimp and peas. Rehogaremos for a few minutes and pour the brandy.
April.
Then incorporate rice and strained stock we will have cooked the heads and shells of the prawns - we have to calculate double rice broth - and the ground we have in the mortar. Salt rectify.
May.
Finally, cook over medium heat for about 20 minutes, after this time will remove from heat and let stand, covered with a tea towel for five minutes.
KITCHEN: Spanish DISH TYPE :: Second course SKILL LEVEL: Moderate
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Carrot

The carrot is a plant of the family Umbelliferae (or Apiaceae) whose edible portion, the root is a vegetable essential to our diet. Also belong to this family turnips, celery and fennel but the most important species is the carrot.


From meaty texture, conical and orange, there are about 50 varieties of carrots. Basically are classified according to their length, shape, thickness and color. Are distinguished in the short - French (less than 10 cm. In length), the semi long (10 to 20 cm) and long (20 cms). Carrots

The most appreciated are the smallest, but must have the following characteristics: be hard, smooth, uniform, without cracks and with a bright orange.

The best carrots are in season from November to March, although there is a variety grown in some places that mature in autumn and produces so-called mini carrots, very sweet and soft but with a higher consumer prices.

At the time of keeping them at home, should be stored in the warmest part of the refrigerator and in perforated plastic bags and can last up to several weeks.

Carrots can be eaten in many different ways, raw, fried, steamed or boiled or grilled. And used in countless recipes varied, are grated, whole, cut into pieces or even squeezed. It is advisable not to peel, but only wash them well and scrape the surface.

May join in salads, other vegetables accompanying side dish or being meat and fish. Use carrots when making soups, stews, salads, etc.. increases the nutritional value of the dishes.

Organic Vegetables Nutritional properties
And this is because they have high nutritional value. Carrots are rich in vitamins and minerals. And although its main component is water, is of vegetables have more carbohydrates. Carrots are rich in beta-carotene (or pro-vitamin A), is the component that confers characteristic orange. This carotene, once in the body is converted into vitamin A, so important and necessary for the health, among other things known for being beneficial for the eyes as it nourishes the optic nerve. Also contain B vitamins, vitamin E and minerals such as calcium, magnesium, iodine and phosphorous.

Also carrots are beneficial to regulate intestinal transit and help lower cholesterol.

Another virtue of the carrots, apart from protecting our view is to improve the condition of the skin, nails and hair. Eating carrots helps increase melanin which is the pigment that gives color to the skin and protect it from the sun's harmful rays (UVA and UVB).

Lasagna peppers and potatoes

Today prepare a pepper and potato lasagna very easy to prepare, it is a very rich dish, healthy and inexpensive.

Recipe
lasagna peppers
QUANTITY PRODUCED: 4 Servings
The potato, one of the ingredients of this dish is a tuber that is mainly composed of carbohydrates, especially starch which will provide us a good supply of energy. The pepper for her will bring us lots of vitamins, minerals and fiber.

INGREDIENTS
3 red peppers
150 grams sliced ​​gouda cheese
2 large potatoes
 Oregano
 salt
 Extra virgin olive oil
STEPS
1.
Roasted peppers First,'ll roast peppers in the oven at a temperature of about 200 º. Once we have roasts will cover with a tea towel and when we have tempered the pelaremos and we will remove the seeds. Will cut into four pieces to the long and reserve.
Two.
New potatoes simmering in boiling water Then, we will boil the potatoes in a pan of boiling water and a little salt. Once the potatoes have cooked cut it into slices.
Three.
Baking dish Then, in a baking dish in layers sandwiching go potato, pepper and cheese slices, finishing with a layer of cheese. We introduce in the preheated oven and gratinaremos.
April.
Lasagne in a gratin dish Finally, once we have been melted, aliñaremos the lasagna with a mixture will have prepared with olive oil, oregano and a little salt.
TIPS
If we want to save time we can use canned pimentos, but I can say that the taste of lasagna is not the same as with the roasted peppers.

Chard

Chard is a herbaceous plant of Beta vulgaris variety, stems white or red depending on the variety.

The whole plant is edible (leaves and stalks) when small, if they have grown too is better to discard the stems as they are too bitter.


Benefits of Swiss chard
This vegetable is very beneficial by providing vitamins, folic acid, fiber and minerals. Most of the vitamins and carotenoids are more green outer leaves. For the few calories you consume and being very digestive diuretic and are perfect in slimming diets.

The flavor of the chard is similar to spinach, but softer. Let's use some recommendations to make the most of this vegetable when cooking:

Tips
When cooking the chard should be borne in mind that the leaves need half cooking time than the leaves. Therefore it is best to cook it in two parts, so that the leaves are not too soft.

The cooking broth chard can drink or use for other recipes. Even it is beneficial to have a glass of spinach juice to prevent gallstones and other liver diseases, skin diseases and as an aid against constipation.

You have to eat them within 2-3 days after we buy, are a highly perishable vegetables, stored in the fridge last few days.

At the time of purchase must choose the bright leafy dark green uniform. If you have oversized leaves, the leaves will be bitter. Although there chard throughout the year, are at their best from late fall until spring starts.

We can also freeze them, are bought fresh and frozen after a couple of minutes blanch or three in boiling water.

The beets are present in many recipes, prepared steamed, boiled, sautéed with garlic and oil and salad leaves can be eaten raw tender.

Chile

Chili is the fruit of several species of the genus Capsicum pepper is called in many places in South America and in Europe we also call pepper, associating with pepper for his itching.


From remote antiquity has been part of the human diet, but in all the vegetables that came from America, Europe were the most quick to use in the kitchen. Today it is widely used in the cuisines of Spain and the rest of Europe, especially as an ingredient in the preparation of sausages. Here we chilli to refer to the spicier varieties and pepper to call chile varieties that produce no burning.

There are many species of chili peppers, some of them are cayenne, jalapeno, pimento, scotch bonnet, the Locoto South American and Mexican apple. And there are many different names depending on location, culinary use, degrees of spicy, etc..

Uses of Chili
The peppers can be eaten fresh, canned, powdered, fried and grilled. In Europe the bell pepper, after drying and grinding, called paprika and can be either sweet or spicy. In the U.S. and elsewhere use the term Hispanic paprika.

The chili is used as a condiment. In making sausages and other dishes, and give them their flavor, color chilies preparations. See for example, sausages, small sausages, spicy sausage, etc..

Properties
The spicy chilli varieties contain large amounts of a substance called capsaicin, which is responsible for the sensation of heat and sometimes even pain, when we eat. And the capasaicina, when in contact with taste receptors on the tongue sends messages to the brain and the brain tells the body to elevate your heart rate, increased sweating and release endorphins.

Red chili peppers contain vitamin C, carotene, vitamin B, potassium, iron and magnesium.

Onion soup with mint

Today cook one onion soup with mint, a starter very healthy and nutritious, easy to prepare and inexpensive.

Recipe
onion soup
QUANTITY PRODUCED: 4 Servings PREPARATION TIME: 45 mins
The onion is a vegetable that contains few calories, is mainly composed of water and also provides us with vitamins, minerals and fiber. Minerals that can find out the iron, calcium, phosphorus and magnesium among others. It also gives us vitamins BC and E

INGREDIENTS
1.5 liters of chicken stock
3 onions
2 sprigs of mint
1 tablespoon chopped mint
50 grams of butter
50g grated cheese
4 tablespoons of cream
50 grams of noodles
 salt
 ground black pepper
STEPS
1.
Onion rings First, we will put the butter in a pan and once the onions have softened rehogaremos we'll peeled and cut into thin slices.
Two.
Then, once we have good poached onions, incorporate the cream, grated cheese and sprigs of mint. Will remove well and pour over the chicken. Cook all together for about 25 minutes, after this time add the noodles, rectify salt and pepper and let cook for approximately five minutes.
Three.
Finally, we will remove from heat and serve in bowls, decorating them with chopped mint.
KITCHEN: Spanish PLATE TYPE :: Soup SKILL LEVEL: Moderate
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Artichoke

The artichoke is a plant, the artichoke (Cynara cardunculus), grown for food. It is related to the thistle rosette although its leaves is less divided and has no espinas.Es a very popular in the Mediterranean diet and in the Iberian Peninsula have Denomination of Origin, Tudela artichokes, the Blanca de Navarra and Benicarlo artichoke.


Uses of the artichoke
Its use in the kitchen is usually to prepare main dishes although widely used as a garnish or as an accompaniment to other vegetables in vegetable stews.

To cook the artichokes first have to remove the outer leaves and cut the stem if it is too long. If you are going to cook, it is advisable to split them in half and put them in boiling water immediately but quickly oxidize (unless Let Us Spray the leaves with a squeeze of lemon). And of course, boiling in the smallest possible amount of water to prevent loss of vitamins.

Also can be cooked directly on the oven, sautéed with ham, breaded, with or without sauce (vinegar, bechamel, etc.).

The best time to eat fresh artichokes is winter, but throughout the year we can find canned.

Benefits of Artichoke
Finally note that artichokes have beneficial health properties. They are very healthy, help fight cholesterol and are very diuretic. They are also recommended for those suffering from diabetes and other ailments of the liver.

Provide minerals (potassium for proper cell function, calcium for bones and teeth and magnesium for nerve and muscle function) and vitamins B1, B2 and C.

Caper

Capers are flower buds that have not opened the caper bush, Capparis spinosa, typical vegetation of dry Mediterranean (especially Baleares, Girona and Andalusia).


Specifically we call buds capers and caper berries, the latter being immature fruits of larger size (like olives).

Capers are green, small, fleshy and with a slightly bitter taste peculiar. The smaller, more tender and tasty they are.

Uses Caper
Its use is widespread in kitchens Italian, Spanish and Greek. It normally consume salt pickled in wine or vinegar and used as a condiment in many recipes. With them are prepared sauces, for example the famous "puttanesca" which combines capers and anchovies and the famous "tapenade" French (mixture of capers, olives, anchovies, garlic and olive oil).

Go very well with fish and is a condiment used in pizzas, salads, smoked salmon and pasta dishes.

Benefits capers
As for their nutritional value include its low in fat and calories. Are beneficial as a diuretic, tonic, expectorant and vasoconstrictor. You can use the decoction of capers to fight mouth sores.

Celery

Celery is a plant of the family Apiaceae. It has a long stems and stalk forming a thick striated with green leaves at the end.


The consumption of celery is very old and was so widely used in cooking and in herbal medicine for its diuretic properties above. Today much is consumed in Spain, Italy and France.

There are two varieties of celery: green, easier cultivation, is that we usually find in stores and celery yellow, more appreciated in the markets.

Although found throughout the year celery, your best time is autumn and winter. We choose the units that have the leaves thick, smooth, no marks or bites and have a light green or white.

Uses Celery
Its use in the kitchen is very widespread and that everything is good in the celery plant, leaves, stem and root. Really the whole plant has a strong pungent flavor, but for its cultivation, will sweeten the taste and the aroma so characteristic acquires and makes it a great ingredient in the kitchen.

Celery can be eaten raw, cooked or in juice. It is used for making soups, meat funds, boiled, stews, sauces (eg, the gardener, with leek, carrots and onions), etc.. Consumed raw, celery is a very common and preferred ingredient when preparing salads.

Benefits of Celery
As for the nutritional properties of celery, note that due to its high diuretic, it is also used in the diets.

Besides this diuretic effect is beneficial in helping the body eliminate toxins and regulate blood pressure. It is also good for calming the nerves and anxiety, to remineralize the body and helps improve memory.

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