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.

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.

Seafood Paella

Today we will prepare a seafood paella is a popular dish and as with all recipes each one gives his personal touch.

Recipe
paella emplatada II
QUANTITY PRODUCED: 4 Servings
The main ingredient is rice paella, we will provide a great source of carbohydrates. The seafood with which we accompanied this paella will give us plenty of protein and vitamins and minerals.

INGREDIENTS
400 grams of rice
300 grams of squid
8 large prawns
8 crayfish
400 grams of mussels
100 ml extra virgin olive oil
1 red pepper
1 green pepper
2 ripe tomatoes
1 clove of garlic
1 small onion
1 small can of peas
 saffron strands
 salt
STEPS
1.
IMG_3341 First, rasparemos and will clean the mussels, well cleaned once place them in a saucepan with water and place them into the fire until we open. Once opened, colaremos and reserve the broth and discard the empty shells of the mussels. Reserve the remaining mussels.
Two.
Then, we will fire the pan with the oil and once hot it fry the prawns and crayfish, once we have them lists the withdraw of the pan and reserve.
Three.
paella sofrito II Then, in the same oil will fry the garlic, onion and green pepper, all finely chopped, poached once it will add the peeled and chopped tomatoes, cook a few minutes and incorporate thoroughly cleaned squid, sliced . Once we have a little squid cooked add the rice, give a few laps around the sofrito and incorporate mussels broth and hot water to complete twice the liquid volume of rice. Sazonaremos and incorporate saffron stirring well for us the color is uniform.
April.
IMG_3350 Will incorporate the prawns, crayfish and mussels we had reserved and pour over peas and bell pepper cut into strips.
May.
finished paella Finally, let it cook with low heat until rice is tender. Once it is cooked, it will cover with a kitchen towel and let stand for about five minutes. Serve immediately.
TIPS
Fish broth can be used instead of water, the result of course be much more palatable.

KITCHEN: Spanish DISH TYPE :: Rice SKILL LEVEL: Prepared
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Raspberry

The raspberry (Rubus idaeus) bush is the fruit of the same name. It belongs to the family Rosaceae, and temperate climates need today is cultivated in all countries of Europe. In Spain, the most fruitful are Huelva, Asturias, Maresme and Caceres.


Features
There are three varieties of raspberries, black color, the red and yellow. The red are the most popular and easy to find on the market. While in Asia there are many more types of raspberries (many of them still uncatalogued) even have been making crosses between different varieties, resulting in even more varieties and especially creating the possibility of having two crops a year.

And it is a very delicate fruit that only bears fruit from late summer to early fall. The raspberry (which is very similar to blackberry) is a very aromatic fruit, rounded, velvety skin and bittersweet though they are not wild have a somewhat larger size but with less flavor and aroma. Depositphotos_27916429_m

It is eaten fresh, like strawberries, alone or accompanied with cream or yoghurt. They are also used to make cakes, ice creams, sorbets, jams, compotes, juices, jams and drinks (even are often used to enhance the flavor of certain pharmaceutical preparations).

When you have to choose them buy raspberries and ripe (at home not mature), smooth and shiny. Keep in mind this is a very perishable fruit, as bush is started, a few hours and begins to lose flavor and taste.

You have to eat them right away, if we have at home, you have to store them in the fridge but well extended, not crowded, it would rot in a maximum of two days. And above all, do not have to wash, they absorb a lot of water and lose both texture and taste, only water will quickly and just as delicate eating.

raspberry Raspberries are rich in vitamins, minerals (potassium, calcium, magnesium), citric acid, folate and ellagic acid. Today it is studying the benefit and the effect of this ellagic acid and anthocyanin in the prevention of certain canc

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.

Asparagus with Salmon and avocado vinaigrette

Today we will prepare some asparagus with salmon, it is a very simple recipe, quick and easy to prepare.

Recipe
Pickled salmon
QUANTITY PRODUCED: 4 Servings PREPARATION TIME: 25 mins
Salmon, like the rest of us blue fish will provide protein, minerals, vitamins and omega-3 fat. This fat is very beneficial for our health. The studs on the other hand, are rich in water and have a high fiber content. Its protein content is low but is one of the vegetables with higher levels of this nutrient.

INGREDIENTS
2 bunches of wild asparagus
300 grams of finely chopped smoked salmon
2 avocados
1/2 only lime juice
1 fresh chives
 Tabasco
 Extra virgin olive oil
 desalted
 pepper
STEPS
1.
Young woman boiling something in pot First, boil the asparagus in plenty of hot water and a little salt for a couple of minutes.
Two.
asparagus in frying pan Next, in a pan put a drizzle of olive oil and a pinch of salt and cook the asparagus for a few minutes.
Three.
avocado and limes on wooden background Then peel them and we will remove the bones to avocado, cut it into small pieces and place them in a bowl, incorporate the lime juice, finely chopped spring onion, a few drops of tabasco and a little oil. Chafaremos well with a fork.
April.
Finally, when serving, roll up the asparagus with smoked salmon slices and accompany with avocado vinaigrette.

Melon

Melon is a herbaceous plant that is grown for its edible fruit. Exact origin is unknown but there is evidence of its existence and in ancient Egypt.


There are over 800 varieties of melon, with different characteristics in its bark, flesh color, shape, size, etc.

In Spain the main growing areas are Almeria, Melon Castellón, Valencia, Murcia, Ciudad Real Madrid and Alicante. The most popular varieties are:

Yellow melon, of Spanish origin with yellow bark and creamy white flesh. In this species include Yellow Canary Yellow and gold.
Spanish Green melon.   Includes Piel de Sapo melon, yellow pulp and crunchy, sweet and aromatic and somewhat elongated. And Tendral melon, very rough skin, hard and green.
Cantaloupe Melon, of American origin. It is the most cultivated worldwide. The flesh is orange-salmon, sweet and aromatic.
Melon Galia, of Israeli origin, rounded with green bark and yellow when ripe. The flesh is greenish white and quite soft.
Golden Ball, with bright yellow rind when ripe and white pulp orange, very sweet, juicy and soft texture. It is a Spanish variety.
Tendral, late variety melon shelf stable. Rough skin, hard and green, also the pulp is greenish.
Depositphotos_9172961_m Melon Uses
Melon The best time is the summer, when we consume as much as table fruit and in different recipes and desserts, as well with many ingredients.

So, prepare jams, creams, gazpacho, slush, sorbets, jams, etc.. As an appetizer, it is delicious accompanied by ham and salads. And increasingly used as a garnish for meat and fish.

The melon is a fruit diuretic, very good as purifying and hydrating. Has a high water content, vitamins C and A, minerals such as calcium, magnesium, potassium and phosphorus. But given its low calorie content, it is also excellent in the diets.

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.

Laurel

Laurel is a shrub of the family Lauraceae, native to the Mediterranean region but has been cultivated also in Northern Europe ever since.


Its leaves is what we use in the kitchen, as a condiment. Normally we use the dried leaves of a milder flavor, as the leaves are very bitter (reserves its use for marinades with vinegar).

Its use is widespread in food especially in European kitchens for preparing stews, soups, stews and meat dishes, seafood and even desserts like rice pudding and custard. Its flavor is sweet and spicy, with a touch cool. The leaves used in cooking, are removed before serving the dish, although sometimes crushed to give even more flavor to the food.

Other uses of the bay
A curious comment that the laurel in antiquity was associated with victory, to victory and had symbolic connotations Roman and Christian cultures. When Jesus entered Jerusalem, he was received with palms and laurel Roman emperors and generals were crowned with laurel, symbol of victory.

In addition, wood laurel tree is very hard, so it has been used extensively in Andalusia Handicraft heritage of Arab traditions.

As Laurel medicinal properties noteworthy that aids digestion, it is stomach tonic that stimulates the appetite and is carminative (helps expel gas and reduces colic and flatulence).

Although we must be careful about the laurel plant, as its contact can cause dermatitis and above all not to be confused with the actual bay (its shape looks like a lot), because it is toxic.

Coconut

The coconut is the fruit of the palm tree more cultured world, the coconut palm (Cocos nucifera). It is native to the Pacific Islands and is found in all tropical islands. The largest producers of coconuts are India, Philippines and Indonesia.


Varieties
There are three types of coconut trees, but within each there are different sub-varieties:

The Giants, who are used to produce oil but also consume fruit.
The Dwarves, especially for the production of beverages, for the good taste of your water.
Hybrids, of medium size fruit consumed although these coconuts are devoted to other uses. And the coconut, besides being a delicious fruit, is also a very useful product for the industry (the oil is used for cosmetics and personal hygiene), for livestock, construction (for timber), crafts (development of fabrics and strings) and medicine.
Features
Coconuts, oval, have several layers, an outer shell and with thick hair (5 cms. Thick), a shell intermediate smooth and thin and finally a very tough crust (where the holes that can be juicing without having to open the coconut). Pulp, white aromatic, is adhered to the second shell.

In the inner cavity is coconut water so appreciated as natural isotonic beverage, especially in tropical countries. Not to be confused with coconut milk, it is obtained by grinding the coconut meat and even sometimes we add more milk or water.

When purchasing a coconut, you have to look and choose those containing water inside, this is proved by shaking, must be heard as a splash of water. If not, you are too mature or dry. When a coconut is in point, the brown skin that covers the pulp is eaten because it is soft. Coconuts also find already peeled in many markets.

The ripe flesh of coconuts can be consumed raw, whole or shredded. Grated coconut is widely used in baked goods. Although also used in many different and exotic fish and meat recipes, giving them flavor, aroma and very nutritious substances.

Nutritional properties
Do not abuse the coconut (or pulp or milk or water) because it contains fat, it can be rather indigestible. The fat is rich in saturated fatty acids, therefore the caloric value of coconuts is the highest of all fruits.

That itself is very rich in fiber, vitamins and minerals such as magnesium, calcium, phosphorus and potassium. This makes a food coconut very beneficial for bone mineralization, promote intestinal transit, to enhance muscle activity and nerve transmission cells.

Pomegranate

The pomegranate is the fruit edible shrub called pomegranate, Punica granatum. This vegetable can find often as bonsai by beautiful flowers that develops and twisted trunks of the older specimens.

There are many varieties of pomegranates, both those engaged in cultivation for its fruit, such as those devoted to the decoration, without fruit.

Features
The pomegranate is a fruit-shaped balloon, something bigger than an apple and a thick crust pulling brownish orange when fully ripe but turns bright red brownish.

Inside the grains are separated by lamellae, and are these seeds (beans) which have the flesh juicy, refreshing and with a bittersweet taste. As it matures, the outer shell of the grenade goes cracking.

It is important when choosing them, choose the larger fish, the larger will be the pulp juicier. And above all that the skin is smooth, smooth and shiny.

In Spain, the main growing areas of pomegranate are the same as those of the olive and orange, the south and east of the Peninsula, Balearic and Canary Islands.

Uses of pomegranate Depositphotos_10591744_m
The pomegranate is delicious as fresh fruit, your best season is autumn.

In addition, pomegranate is also used in the preparation of savory dishes, adding a bittersweet touch to recipes. Also ideal for salad dressings as well as its flavor adds color and nutrients.

With elaborate pomegranate juices, preserves, jellies, jams and preserves. In cocktails and pastries is very common to use grenadine, the syrup is obtained from pomegranate juice.

The pomegranate is a fruit rich in vitamins (especially C), minerals such as calcium, potassium and magnesium and is very rich in antioxidants. Therefore, it is a very beneficial fruit for health, helps maintain healthy skin, promotes blood circulation, helps control blood pressure, are quite diuretic and promote intestinal transit.

As a curiosity, it is said that drinking pomegranate juice increases sexual desire, comparing with viagra pomegranate. Appears to be (as some studies in Scotland) that pomegranate juice drink each day can result in an increase in testosterone levels.

Walnut

The nut is the fruit of the common walnut tree is grown, as well as for its edible fruits, for its timber, its aromatic leaves and being ornamental.

This walnut fruit is green, round and smooth when young. Once mature, the nut is surrounded by a hard shell, brown rough, staying within four compartments where we find the seeds. These seeds are the edible part of the fruit, sweet taste, irregular shape, yellowish white and wrapped in a thin yellow-brown coating.

There are different varieties of nuts, walnut depending on which they arise. In America we find black walnut walnut walnut and gray, but the best known are those in California but have less meat than those produced in Europe. The most commonly grown are the common walnut, Parisienne, Hartley, Payne, Franquett and Eureka.

Uses and benefits of nuts

The nut has a very important value in nutrition, it is rich in B vitamins, vitamin C, protein, vegetable oils, essential trace elements and polyunsaturated fatty acids. Also beneficial properties are attributed to help reduce cholesterol. As a curiosity, knowing that once was believed that Nut was especially beneficial to the brain, precisely because of its shape, which resembles the human brain.

Its use in the kitchen is widespread, nuts are part of many dishes. They can be eaten raw, alone or accompanying other foods. They combine well with honey, vegetables, pasta dishes and sauces. Also part of many products such as ice cream and walnut oil and other salad dressings.

The best time to buy nuts is in November, when they are perfectly ripe and dry. It would be better to opt for walnuts in shell, but a good option is to buy them already peeled and vacuum packed.

Fresh cheese

The cheese is a cheese white, pasty texture and mild flavor. Its design is simple as it only consists of dehydrated milk curdle and then do not apply conservation techniques.


For this, it has to be consumed immediately, unexpired not hold much, yes, you should always save the nevera.Se can be made from cow's milk, goat or sheep (with procedures).

Nutritional properties
This type of cheese is rich in high biological value protein, calcium, vitamins A, D and B, magnesium and phosphorus. In contrast, almost all fresh cheeses are very low in fat. But it depends on how it has been produced, since in many varieties, are added cream or other additional ingredients such as salt, spices or sugar. Another advantage of the resulting cheese is more digestible than whole milk, so it is recommended for people who do not tolerate milk or have a weak stomach.

Uses of fresh cheese
Often is used as an ingredient in salads, but also starred in many desserts (tiramisu, cheesecake) and is an ingredient in some sauces. It is delicious accompanied by fruit, honey, cereals and nuts, either as an appetizer, entree or snack between meals.

Cheese varieties
Queso de Burgos, widely consumed and appreciated in Spain, often contain sheep's milk or cow. It is very soft and unsalted varieties are made with 0% fat.
Quark Cheese, widely consumed in Germany, has a slightly acidic flavor and is more nutritious than other fresh cheeses. It is made from skimmed cow's milk.
Feta, typical in Greece, made ​​with milk from sheep and goats with a strong salty flavor than other fresh cheeses.
Cottage cheese, very popular in USA, resembles cow cheese, skimmed or semi-skimmed milk. It is a very light cheese.
Ricotta cheese very soft milk cow or ewe that is normally used to make desserts.
Mascarpone, originally from Italy, also used primarily to make desserts, has a sweet taste but with a somewhat sour aftertaste.
Mozzarella, fresh cheese from Italy, which usually find salads and pizzas.

Blueberries

Blueberries are the edible fruits of the genus Vaccinium shrubs. There are many species (about 250) in this genre that give similar fruits.

But mainly distinguish these varieties: Depositphotos_1234125_m
the common blueberry, Vaccinium myrtillus,
black blueberry
more rarely cranberry
The fruit we consume as is the myrtillus, the other varieties are used for the manufacture of products such as jams, drinks or sauces.

Features
The plant is a shrub that produces these blue-black berries, when red means you have not yet matured enough and have a small crown that distinguish blackcurrants. Its taste is bittersweet, you can eat freshly harvested directly and are rich in vitamin C.

The cultivated blueberry varieties have less flavor but better presence (appearance and size) than wild varieties. The flowering of blueberries is between April and June, but its fruits are perfectly ripe July onwards.

Off season you can also find blueberries, either frozen, canned, bottled or dried.

At home, fresh blueberries can last us well about 3 weeks in the fridge, but to appreciate its flavor is advisable that are at room temperature.

Usually not presented as fruit plate for their small size, are usually accompaniment for yogurt or milk at breakfast or snacks. And are mostly used in baking to make cakes, muffins, etc.. And above all, because blueberries contain pecticina, are great for making jam, jams, jellies, jams and preserves.

Bilberry Benefits of Blueberries
As for the nutritional properties of blueberries are multiple and very beneficial to health. Even, this fruit is considered by many people as "super fruit". Is a source of minerals such as iron, calcium, potassium and various organic acids. Contains vitamins, most notably vitamin C. The large number of natural pigments they contain are a powerful antioxidant (fruit would say it is more antioxidant capacity).

They are also very beneficial to help fight inflammation, diabetes, urinary tract and gastrointestinal infections.

Rabbit Planter

Today we will cook a rabbit to the gardener, it is a very simple recipe to prepare, healthy and very healthy, perfect for the whole family.

Recipe
rabbit with planter
QUANTITY PRODUCED: 4 Servings PREPARATION TIME: 60 mins
Rabbit meat, besides being rich in protein is a meat with a very low fat content. Today we cooked with vegetables, which we will bring to this dish a good amount of vitamins, minerals and antioxidants.

INGREDIENTS
1 rabbit medium
1 onion fresh
2 ripe tomatoes
1 green pepper
1 red pepper
1 bay leaf
1 glass of white wine
4 artichokes
 Extra virgin olive oil
 salt
 water or chicken stock
 ground black pepper
STEPS
1.
First, itch finely the onion, red pepper, green pepper and tomatoes - we will have peeled.
Two.
Next, in a pan put a little oil and rehogaremos all vegetables. Once we have them poached, add the rabbit properly cleaned and chopped along with the bay leaf. We'll cook, stirring occasionally until the rabbit begins to turn brown.
Three.
Then sazonaremos with salt and pepper and incorporate white wine. We will cover the pan and let it cook for about 5 minutes.
April.
After that, cover the casserole with water or broth and when it starts boiling add washed and chopped artichokes. We will cover the pan and let simmer for about 45 minutes.
May.
Finally, rectify the seasoning and serve hot.
KITCHEN: Spanish DISH TYPE :: Second course SKILL LEVEL: Moderate
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