I offer you an idea for a complete vegetable and grain-free salad based on pasta with peas.
So “for once” the manufacturers find a great idea, you have to talk about it, use it and don’t hesitate … If you don’t know legume pasta, try it … (I already talked about it here).
In fact, it is relatively new in supermarkets but not in organic stores, the market has expanded to the traditional and this is very good … They are present under different brands such as Carrefour, Bonduelle, Barilla and in various forms, chickpeas, peas, coral lentils.
Interest?
Without wheat, and whether you are “gluten-free” or not, it will always be beneficial to have less wheat in your dishes, less starch than traditional pasta, low glycemic index, and plenty of vegetable protein (twice as compared to classic pasta).So, if you are a fan of pasta of all kinds and if you compare legume pasta to wheat pasta, I can already tell you that you will definitely not like it. Now, if you can manage not to compare, if you’re a bit open minded and worry about eating healthy by consuming more variety, you should be in for a treat. For this you may have to do it several times, look up your recipe and test the different varieties, see the different brands… but it will be worth it and it will help you to diversify the content of your meals.
Healthy eating inevitably includes variety…
1/2 cup all-purpose flour
Preheat Oven to 250 degrees F ,baking sheets on line 2 with parchment paper; Sit apart .
This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less “work” because you only had to flip it once and didn’t have to “watch” it and oil didn’t pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!
3/4 cup sugar
2 avocado, NS as to Florida or Californias avocados – peeled, pitted and diced
Preheat oven to 375 degrees.In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.Serve immediately with sautéed greens and the remaining gravy heated up on the side.
3 cups all-purpose flour
2 cups of crispy frozen shredded hashbrowns
