Look at how to make the last meal of the day warmer
Dinner, often underestimated, is one of the most important meals of the day and plays a key role in our well -being. After an intense day, it is here that we recharge our energies and help the body to recover at night. A practical and nutritious option to be consumed in this meal are light masses. Fast and versatile, they provide a base rich in carbohydrates, ensuring lasting energy.
Below, take a look at how to prepare some options!
Sweet potato gnocchi and sage
Ingredients
Mass
- 2 pointed potatoes of peeled and chopped purple pulp
- 1 cup of oat flour tea
- 1 egg
- Salt and grated nut to taste
- Waterfall
- Oatmeal for flour
Wise
- 1/4 cup of tea with olive oil
- 1/2 cup of fresh sage leaves
- Rooms and black pepper ground to taste
Methods of preparation
Mass
In a pan, put the sweet potatoes, cover with water and bring over medium heat to cook until it is soft. Turn off the heat, drain the water and, with the help of a fork, knead the hot potatoes. Add oatmeal, egg, salt and nutmeg. Mix until it forms a homogeneous mass. If the dough is very sticky, add a little more oatmeal.
On a smooth and floured surface with oat flour, divide the dough into portions and roll about 1.5 cm thick. Cut the rolls In small pieces to form the gnocchi. You can mark each gnocchi with a fork. In a large pan, put the water and bring over medium heat to a boil. Add the salt and cook the gnocchi in portions. When they get up on the surface, they are ready. Remove with a scum and set aside.
Wise
In a pan, heat the olive oil over medium heat. Add the sage and brown leaves slightly. Season with salt and black pepper. Suddenly mix the Gallists cooked in sage and turn off the fire. Serve later.
Butterflies with mushrooms and spinach
Ingredients
- 250 g of Macarrão full butterflies
- 2 tablespoons of olive oil
- 2 peeled and chopped cloves of garlic
- 200 g of mushrooms Fresh fresh (Champignon, Paris or Portobello)
- 2 cups of fresh spinach leaves
- 170 g of natural yogurt skim
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
In a pan, cook the entire fairy in salted water over medium heat until al dente. Turn off the fire, drain and set aside. In a large pan, heat the olive oil over medium heat and brown the garlic to lightly brown. Add the mushrooms and brown until it is soft. Add the spinach and brown leaves until it is passionate. Season with salt and black pepper. Turn off the heat, add the natural yogurt and mix. Add the cooked butterflical and mix to incorporate. Serve later.
Barley with jumping vegetables
Ingredients
- 1 cup of barley tea
- 2 tablespoons of olive oil
- 1 clove of peeled and chopped garlic
- 1 peeled carrot and cubes
- 1 zuchinis cubes
- 1/2 seed -free red peppers and diced cubes
- 1/2 cup of tea
- Rooms and black pepper ground to taste
- Chopped parsley to finish
- Waterfall
Methods of preparation
In a pan, cook the barley in salted water over medium heat until al dente. Turn off the fire, drain and set aside. In a large pan, heat the olive oil over medium heat and brown the garlic to lightly brown. Add the carrot, the courgettes and peppers and jump until it is soft but still crunchy. Add the peas and brown quickly. Season with salt and black pepper. Add the cooked barley and mix to incorporate. Turn off the fire and finish with the parsley. Serve later.
Beet tank with chicken
Ingredients
Mass
- 2 eggs
- 2 cups of full flour tea
- 2 cups of soy milk tea
- 1 beet peeled and bite
- 1 pinch of salt
- Olive oil to gain weight
Filling
- 300 g of boiled and grated chicken breast
- 1 tablespoon of olive oil
- 1/2 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- Rooms and black pepper ground to taste
Methods of preparation
Filling
In a pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the chicken and brown until golden brown. Season with salt and black pepper. Go up for another 3 minutes and turn off the fire. Reserve.
Mass
In one mixerPut the wheat flour, eggs, soy milk, beetroot and salt and beat until smooth. Grease a pan with olive oil and heat over medium heat. Pour a shell of the pasta on the pan and cook until the pancake is stopped. Turn and cook for another minute. Repeat the process with all the mass and turn off the heat. Next, distribute the chicken filling on pancake and recorded records.
Tip: Serve with tomato sauce.
Pastel oven with chicken and broccoli
Ingredients
Mass
- 2 cups of wholemeal flour
- 1 teaspoon of salt
- 1/2 cup of hot water
- 1/4 cup of tea with olive oil
- Wholemeal flour flour
- Olive oil to gain weight
Filling
- 1 boiled and grated chicken breast
- 1 cup of cooked and chopped broccoli
- 1 peeled and grated carrot
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
Filling
In a pan, heat the olive oil over medium heat and brown the onion and garlic. Add chicken, broccoli and carrots and brown for 5 minutes. Season with salt and black pepper. Turn off the heat and set aside.
Mass
In a large container, mix the flour and whole salt. Add hot water and olive oil and mix until smooth. Knead the dough on a smooth and floured surface with wholemeal flour until smooth and elastic. Cover with a clean cloth and leave to rest for 5 minutes.
Assembly
Divide the dough into small portions and open in the shape of a disk. Put a part of the filling in the center of each and fold in half, forming a semicircle. Press the edges with a fork to seal and place the pastels A pan greased with olive oil. Bake in a preheated oven at 200 ° C for 25 minutes. Serve later.
Spinach ravioli with tofu
Ingredients
Mass
- 250 g of full flour
- 250 ml of water
- 250 g of semolina
- Whole wheat flour to be sprinkled
- Cooking water
Filling
- 200 g of spinach leaves
- 1 tablespoon of chopped garlic
- 200 g of tofu impattest
- Salt, chopped green smell and olive oil to taste
Methods of preparation
Filling
In a pan, heat the olive oil over medium heat and brown the garlic until golden brown. Add the spinach leaves and tofu and brown for 5 minutes. Season with salt and add the green smell. Turn off the heat and set aside.
Mass
In a large container, mix the whole wheat flour with the semolina. Gradually add the water, mixing up to a homogeneous consistency. Then open the dough on a smooth and floured surface with wholemeal flour using a roll. With a knife, cut the rectangles, stuff and caught with care, closing the sides with a fork. Repeat the process until all the pasta ends and set aside. In a pan, boil the water over medium heat. With a scooter, gradually put the ravioli and cook until you climb to the surface. Remove from the pan and serve then.
Spinach and cherry tomatoes
Ingredients
- 1 cup of full flour tea
- 1/4 cup of tea with olive oil
- 3 tablespoons of cold water
- 1 pinch of salt
- 200 g of fresh and chopped spinach leaves
- 1 cup of cherry tomato tea half cut
- 1 peeled and chopped onion
- 4 eggs
- 1 cup of skim milk tea
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
In a container, mix wholemeal flour, olive oil and salt until smooth. Add the water gradually, mixing until smooth. Assign a form of quiche with the dough, pressing the bottom and sides. With a fork, prepare holes in the base and cook preheated to 180 ° C for 10 minutes.
In a pan, heat the olive oil over medium heat and brown the onion until it is transparent. Add the spinach and brown leaves until it is passionate. Turn off the heat and set aside. In a container, beat the eggs and the skimmed milk. Season with salt and black pepper. Add the braised spinach leaves and mix to incorporate. Pour the mixture on the pre-cotto dough and finish with the cherry tomatoes. Bake in a preheated oven at 180 ° C for another 30 minutes. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
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