Tomato paste in a slow cooker: making delicious preparations for the winter at home

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Prepared by: Vika Vasilenko

09/18/2018 Cooking time: 25 min

More and more people have begun to think about healthy steamed foods. Today I will show you how to steam vegetables, making the dish as healthy as possible. See the recipe!

Description of preparation:

You can cook any vegetables this way.
This applies to both fresh and frozen. The latter should not be defrosted first. Place them with fresh vegetables and steam them in a steamer. Simply increase the cooking time by 5 minutes. The denser the vegetable, the thinner the slices or pieces should be. Cabbage should be disassembled into small inflorescences, peppers should be cut into wide slices, carrots and pumpkin into not too thick slices. Purpose: For lunch / For dinner / For children / Inexpensive / Quickly Main ingredient: Vegetables Dish: Side dishes / Steamed dishes Geography of cuisine: Russian cuisine Diet: Diet food / Lenten dishes / Vegetarian food / Recipes for weight loss / Low-calorie / PP recipes

How to cook a fluffy steamed omelette without a steamer

Break the eggs into a container. This recipe is also suitable for using quail eggs, just maintain the proportion of eggs and milk (approximately 120 ml of egg mass per 50 ml of milk). It is important, otherwise the omelet will not thicken.

Beat them with a whisk or blender until smooth. There is no need to whip until thick foam - it will still settle during cooking.

Pour in milk and add salt to the mixture. If you don’t have milk on hand, take cream or sour cream - the taste of the omelette will only benefit from this.

Mix the ingredients.

Grease small silicone muffin tins well with a knob of soft butter. Pour the omelette mixture into them. And if you have special paper capsules for such molds, use them instead of oil. Then the omelette can be served on a plate directly in them, and eaten with a teaspoon.

Set up a water bath for steaming. This recipe does not use a double boiler, but it doesn’t matter, the omelette will still turn out fluffy and tasty. Pour half the volume of water into the pan, place a sieve or colander on it (here it’s plastic, but it’s better to take an iron one with small cells - hot air circulates better in it). It is necessary that there is enough space for steam between the water and the bottom of the sieve. Place the pan on the fire. Carefully place the silicone molds containing the egg mixture onto a sieve. Cover with a lid.

Wait about a quarter of an hour with water boiling moderately in a saucepan. After this, remove the molds from the heat along with the sieve. So the steam omelette is ready without a steamer in silicone molds. Carefully flip them onto a plate and remove the omelette. Decorate it with sliced ​​fresh vegetables or herbs. Serve this easy, low-calorie dish for breakfast or afternoon snack.

You can add additional ingredients to the egg mixture for steam omelette to taste:

• a teaspoon of wheat or cereal flour as a thickener, but the omelet will become denser and less fluffy;
• crushed cheese - hard, processed or pickled;
• chopped or dried spicy herbs;
• dessert greens – spinach, sorrel, mint, basil;
• spices and seasonings - ground pepper, turmeric or saffron;
• corn or green peas;
• onions, carrots and garlic sautéed in oil;
• pieces of olives or pitted olives;
• finely chopped or grated pieces of sausage, bacon or smoked pork belly.

You can prepare a puff omelette in the same way. The cooking principle is as follows:

1. separate the whites from the yolks;
2. mix the yolks with milk (1 tsp milk for 1 yolk) and an additional component to your taste;
3. beat the whites with salt until thick foam;

Place the whites and yolks in layers in oiled molds and immediately place them in hot steam to cook.

Previously, we prepared Spanish tortilla with potatoes and fish.

How to cook “Steamed Vegetables “Delicious””

1. Prepare vegetables, vegetable oil, salt and pepper. Let's get started! Wash and peel the vegetables. There is no need to defrost frozen vegetables!

2. Separate broccoli and cauliflower into inflorescences. Cut the pepper into wide strips. Carrots - in circles, pumpkin - in pieces. The beans can be left whole; they cook quickly.

3. Place all the vegetables in a special steamer tray so that there is a small distance between them for steam to pass through.

4. Assemble the steamer, do not forget to pour water into the reservoir to the desired level. Place the tray with vegetables and cover the steamer with a lid. Set the timer for 15-20 minutes.

5. Vegetables are ready!

6. Place vegetables on plates, add salt and pepper (if necessary), pour over vegetable oil, garnish with herbs and serve. Such vegetables will serve as an excellent side dish for fish or meat. Have fun!

You can steam it without a steamer

It is believed that steamed vegetables are much healthier and contain more vitamins than fried or boiled ones. When fried, foods accumulate many harmful substances and lose their beneficial properties, and when cooked, vitamins disappear. If you lead a healthy lifestyle and prefer healthy foods, then this steamed vegetable stew recipe will come in handy.

Oddly enough, the method of steaming dishes was given to the world by the Chinese. Nowadays, a feature of Asian cuisine is the frying of foods, but just a few centuries ago China knew neither oils nor marinades. The Chinese cooked in large frying pans with a round bottom. Bamboo grates were placed in several tiers in a frying pan, and vegetables and fish were placed on them. There was water at the bottom of the frying pan; it evaporated and cooked the food.

In fact, the principle of the modern double boiler has not changed. However, to eat tasty and healthy food, you don’t have to buy an expensive device. You can be smart and make a double boiler from improvised materials.

DIY steamer

There are several different ways to steam food. The simplest and most correct: pour water into a pan, put a colander or metal sieve on top, lay out the ingredients, be sure to close the lid tightly and wrap in a towel to preserve precious heat. When the water in the pan boils, the steam will heat the food and bring it to readiness.

The second method: place a suitable sized rack in a large pot of water so that it is higher than the level of the poured water. Place a dish with vegetables on the grill, close the pan tightly with a lid and wait for the food to cook.

A more complicated method: attach a thin cotton cloth along the edge of the pan; you can use gauze. Pour boiling water through the cloth, but so that the poured water does not reach the cloth, then place the food on the cloth and cover the pan with thick foil.

Perhaps the most famous steamed dish is steamed cutlets. They were readily prepared in Soviet canteens and served to working people. By the way, the cutlets were often quite tasty, which once again proves that healthy does not mean tasteless! An equally tasty and healthy side dish is steamed vegetable stew.

You will need: – zucchini – 400 g,

– peeled potatoes – 2 pcs.,

– sweet pepper – 2 pcs.,

– spices – to taste.

First, wash and peel all the vegetables well. Cut the zucchini and cucumbers into 0.5 mm slices. Cut sweet peppers and tomatoes into strips correctly; this is convenient and will combine beautifully in a dish with other vegetables. Cut potatoes and carrots into cubes.

Mix all ingredients in a large bowl, add spices to taste. It is better to avoid salt and black pepper altogether. Just add dry herbs, coriander, bay leaf or parsley. Place the vegetables on the grill, cover with a lid and leave to simmer for 30–40 minutes. Do not rush to remove the finished vegetables from the steamer; hold them for another 5–7 minutes. During this time, the water will cool down, the steam will not burn your fingers, and the dish will “arrive.”

It has been noticed that steamed products retain their natural taste and color. The temperature inside them does not rise above 100°C, so vitamins and minerals do not decompose. At the same time, steaming does not take as long as on an electric stove, and is much easier: all products are heated evenly and do not burn.

You can steam it without a steamer

It is believed that steamed vegetables are much healthier and contain more vitamins than fried or boiled ones. When fried, foods accumulate many harmful substances and lose their beneficial properties, and when cooked, vitamins disappear.

What is steaming

The steam cooking method avoids direct contact of food with water, fats, seasonings or other liquids: the food warms up thanks to the heat from the water steam.

The steam cooking system consists of two main components:

• container that contains water
• a smaller container with holes placed in the first container into which food is placed

The water in the pan is brought to a boil and generates steam , which, passing through the holes, heats the food.

Steamed vegetables in a slow cooker with Bechamel sauce

Delicate bechamel sauce goes well with the delicate taste of steamed vegetables, making the dish play with new flavor colors. And if you add pieces of boiled chicken or other boiled meat, you get a complete dinner.

Ingredients:

• 350 grams cabbage
• 2 carrots
• 100 grams of green peas
• 50 grams butter
• 2 tablespoons flour
• 2 cloves garlic
• 100 grams of milk
• Spices, salt - to taste.

Preparation:

Chop the carrots and cabbage and place together with the peas in a container for steaming.

Pour water into the bowl, place the container and cook in the “Steam” or “Steam” mode for ten minutes.

While the vegetables are cooking, prepare the sauce.

Fry the flour with butter until golden brown, stirring, add milk, add squeezed garlic and stirring constantly, cook until the sauce thickens.

When serving, pour the sauce over the vegetables.

Steamed broccoli

This recipe can be used to cook not only broccoli, but also any cabbage, but broccoli turns out especially tasty.

When steaming vegetables in a slow cooker, place larger pieces of vegetables on the bottom of the container, and thinner pieces on top.

Ingredients:

• 500 grams of broccoli
• Salt, pepper - to taste
• 100 grams of sour cream.

Preparation:

Separate the broccoli florets, cut into large pieces, put in a container for steaming, add salt and pepper.

Pour one and a half glasses of water into the bowl and place the container with cabbage. Cook in “Steam” mode or similar for five minutes. After the end of the program, leave the multicooker in the “Warming” mode for ten minutes.

When serving, pour over sour cream.

Why steaming is the healthiest

Below we provide you with a table showing the main pros and cons of different cooking methods . As you can see, steaming is one of the most beneficial because it preserves valuable nutrients (vitamins, minerals, antioxidants).

However, some foods, such as shellfish and rice, are not suitable for steaming, and large vegetables, fish and meat should be cut into small, thin pieces.

Who is recommended for steaming food?

Steam cooking can satisfy the needs of any category of people.

Let's see who benefits the most:

• Women during pregnancy. Steaming is especially suitable for pregnant women. During the nine months of pregnancy, the need for vitamins and mineral salts increases: steaming foods helps minimize the loss of nutrients in food.
• Children during weaning. For babies who are in the weaning transition phase, steamed foods will be more beneficial, have a richer flavor and are better digestible.
• Adults with high cholesterol levels. If you have high blood cholesterol and need to reduce your fat intake, steaming will greatly help you with this.
• Old people. Considering that digestive ability weakens with age, you need to consume easily digestible foods, for example, steamed ones.

Vegetables in a steamer

Healthy and proper nutrition has become the norm for many people. For this purpose, expensive, environmentally friendly products are purchased and a special menu is drawn up. However, sometimes this is not enough. It is very important to prepare the dish correctly. One of the most popular options today is to use a double boiler.

Modern man constantly experiences negative environmental influences, stress, and so on. To maintain the immune system and prevent the development of serious diseases, the body requires daily consumption of a certain set of vitamins, macro- and microelements. It is best to get them with food.

In order for the beneficial substances present in products to be preserved, it is necessary to choose the right type of processing. Steam cooking is optimal. Even your least favorite vegetables will take on an appetizing appearance and aroma in a steamer.

Today almost everyone knows about the benefits of such food. Many switch to this diet completely, others partially.

What are the benefits of steaming food:

• products retain their original shape, taste, color and smell;
• due to the fact that the temperature does not exceed 100 degrees, the nutritional value of food is not lost, as when frying and boiling;
• food is prepared without the use of fat, which reduces calorie content and increases digestibility.

Vegetables in a steamer may seem tasteless to some. In this case, you can add salt, spices, and prepare a sauce. Some companies that produce household appliances provide steamers with a special container for spices.

Don't be upset if you couldn't immediately get used to such food. Experts say that eating habits usually take up to three months to form. The main thing is to set a goal, and the rest will come with time.

Vegetables cook quickly in a steamer. You can start with simple side dishes. If this is your first time cooking, try regular potatoes. To do this, just peel it, wash it and cut it into about four pieces. Don't forget to fill the tray with water. Now just set the time and relax. There is no need to add salt at all.

For complex side dishes, you can choose zucchini, cauliflower, pumpkin, and broccoli. You can use frozen vegetables in a steamer. Everything is cut into medium-sized pieces and cooked until ready. You can serve it with olive oil, sour cream and herbs. The set of vegetables may be different. Try adding green peas, green beans, Brussels sprouts. Green vegetables in a double boiler will become even tastier and healthier. This is due to the lack of salt, pepper and fat.

Vegetables can also be cooked in a double boiler in combination with other products. For example, a side dish with mushrooms turns out incredibly tasty. To do this, place the beans in the pan. Then comes a layer of honey mushrooms. Broccoli finishes it all off. The top of the dish is sprinkled with salt, hot pepper, Kalinji seeds, turmeric and a little shambhala. There shouldn't be a lot of spices.

It takes about 30 minutes to prepare. Serve with grated Parmesan cheese. You can add a little olive or sesame oil.