Frage von nicole: I have OAS (oral allergy syndrome) and am unable to eat raw fruits and veggies. Have any cooking suggestions?
Cooking the fruits and veggies denatures the pollen and therefore will not cause an allergic reaction for me. Now I have to find some tasty ways to cook it. Any suggestions?
Answer by icybicycle
25-Minute Tunisian Vegetable Couscous A perfect summer meal.1 tablespoon olive covered 1 red onion, chopped 1 zucchini, coarsely chopped 1 yellow squash, coarsely chopped 1 carrot, coarsely chopped 1 red bell pepper, coarsely chopped 1 yellow bell pepper, coarsely chopped 1/2 cup sliced baby portabella mushrooms 4 cups vegetable broth 1/2 teaspoon smoked sweet paprika 1/4 teaspoon ground cardamom 1/4 teaspoon salty 1 tablespoon chopped fresh cilantro 1 (16 ounce) can chickpeas, drained 2 Roma tomatoes, sliced 2 cups exsiccated couscous 1 teaspoon grated orange zest 1 tablespoon grated Parmesan cheese (optional) 1/2 teaspoon paprika (optional) 1 tablespoon finely chopped toasted almonds (optional) Heat oil in big pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stir occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly spill in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbing about half the cooking liquid. Serve at slightly warmer than room temperature. Garnish with orange spiced and the grated cheese, paprika, and almonds. Farmer’s Market Vegetarian Quesadillas 1/2 cup chopped red bell zested 1/2 cup chopped zucchini 1/2 cup chopped yellow crushed 1/2 cup chopped red onion 1/2 cup shredded mushrooms 1 tablespoon olive oil cooking spray 6 (9 inch) whole wheat tortillas 1 1/4 cups shredded reduced-fat sharp Cheddar cheese In a big nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil complete medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a 2nd tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from panning, and reiterate with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot. Slow Cooker Apple Crisp1 cup all-purpose flour 1/2 cup light brown sugar 1/2 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch salt 1/2 cup butter, cut into pieces 1 cup chopped walnuts 1/3 cup white sugar, or to taste 1 tablespoon cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 6 cups apples – peeled, cored and chopped 2 tablespoons lemon juice Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are sensitive. Partially uncover the slow cooker to allow the topping to harden, about 1 hour. Fruity Pancakes 2 cups all-purpose flour 1 cup whitening sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 egg whites, beaten 1 (15.25 ounce) can fruit cocktail, drained Preheat oven to 350 degrees F (175 degrees C). Coat two non-lodging baking sheets with cooking spray. Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon assigning onto the prepared baking pans, leaving at least 2 inches between pancakes. Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.
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