Brined Asparagus Recipe - Heghineh Cookoing Show
Brined Asparagus Recipe - Heghineh Cookoing Show
Recipe by Heghineh
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Poached Egg and Asparagus Toasts with Lemon-Chive Beurre Blanc
Make dinner egg-citing. Fresh asparagus and perfectly-poached eggs are the star of this recipe. Use Eggland's Best Eggs for a delicious and nutrient-packed meal!
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Deon-Style Bulgur
Bulgur may not sound like a sexy grain but it packs a punch when it comes to fiber and iron. Additionally, it's a great substitute for rice. I'm excited to show you how to also make it delicious. Check out the recipe below:
Ingredients
• 2 cups of bulgur
• 1 cup red bell peppers
• 1 cup green bell peppers
• 1 cup onion chopped
• 1 cup asparagus
• 1 cup Portobello mushrooms (any mushrooms with do)
• 1 cup bean sprouts
• 3 handful of super greens
• 1/2 cup herb marinade (Watch that video here:
• 2 - 3 tbsp. coconut oil
• A “Jamaican” dash of Himalayan salt
• A dash of red crushed pepper (optional)
• A dash of cayenne pepper (optional)
• Garlic, Escallion and allspice mix (or your favorite spice mix)
Instructions:
1. Soak 2 cups of bulgur in water overnight (or for 4 hours). Then drain the water from the bulgur by placing it into a strainer or colander.
2. Set your pot on the stove and add 3 tbsp. of coconut oil. When the oil is hot, add your herbs. Start by adding scallion and sauté for about 1 min. Then add your red and green bell peppers and allow about another minute to draw out the essence. Following that, add your blanched asparagus, bean sprouts with 3 table spoons of the fresh herb marinade. I show you how to make that here: Sauté everything for another 2 minutes.
3. Add the bulgur to this vegetable and herb mix, and then sauté for about 1 minute. Then add a Jamaican pinch ????of Himalayan salt, cayenne pepper, red crushed pepper (or your favorite spices). (Use your discretion as you add these spices; the amounts should be based on your preference and any health considerations). Sauté everything for another minute then add your super greens. Once your greens are wilted, your Deon-style bulgur is ready to eat. Enjoy!
Note: Feel free to substitute the vegetables and herbs I used with those you prefer. For extra kick, you can also add a little butter and some mushrooms soy sauce.
Resources:
Nutritional benefits of coconut oil:
Nutritional benefits of bulgur:
Herb Marinade:
WHOLESOME QUINOA NOURISH BOWL with Asian Dressing | High Protein Vegetarian and Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper - thinly sliced
1 Cup / 100g Purple Cabbage - Shredded
1 Cup / 100g Carrot - Cut into julienne strips
1 Cup / 150g Cucumber - cut into small pieces
1/2 Cup / 65g Red Onion - chopped
1/2 Cup / 25g Green Onion - chopped
1/2 Cup / 15g Cilantro (Coriander leaves) - chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger - Grated or minced
1/2 Teaspoon Garlic - Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Toasted Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it's nutty aroma. By now your kitchen should be filled with this toasty nutty aroma :)
IMMEDIATELY transfer the toasted quinoa to a sieve - spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
Once the quinoa has cooled down, wash it thoroughly, then tranfer it to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Then reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow it to cool down completely.
To prepare the dressing add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt and cayenne pepper to a small bowl. Mix thoroughly and set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa/veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning - it stores well in the refrigerator for up to 4 days, if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Toasting the quinoa adds a nutty flavour to this dish and also makes it easy to digest - it serves the same purpose as soaking
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it's shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days - if stored well in an airtight container
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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