Meat is the oldest foodstuff consumed by man.
We learned about its high nutritional value for a long time. A hearty meal, cooked on fire or coals, helped people recuperate and improve their performance.
With the development of civilization, culinary art also developed. Meat began to be subjected to various types of processing to make it even tastier. Unfortunately, some methods of modern processing adversely affect human health.
In addition, meat, being a heavy food, creates a certain load on the stomach and the entire alimentary tract, but studies have shown that muscle fibers in combination with fiber, and therefore with most vegetables, bring tremendous benefits to the body. The combination in a dish of meat and vegetables is recognized as the most ideal among culinary specialists and optimally useful from the point of view of most nutritionists.
Vegetables, especially green, red and non-starchy, promote protein digestion, neutralize harmful substances that are formed during the breakdown of meat, prevent stagnation and fermentation in the gastrointestinal tract. And biologically active substances contained in many vegetables, help to remove toxins and excess cholesterol from the body.
Any kind of meat fits perfectly into the composition of dishes with green beans, tomatoes, carrots, artichokes, eggplants, peppers, potatoes, onions, garlic, etc. There are practically no limits to fantasy!
Meat with vegetables - food preparation
When purchasing meat in a store, give preference to the juicy part of the carcass. For example, pork brisket, pork neck, cut or large ham. Meat should not be too fat or, conversely, too lean. It should be evenly colored, not too dark, have an elastic springy structure. Before cooking, remove the meat from the freezer, rinse it in large pieces in running water and leave to thaw at room temperature. Then proceed to cutting into portions (slices). If necessary, repel the slices with a kitchen hammer, rag or the back of a knife, covering them with plastic wrap. Vegetables before cooking must be sorted out, thoroughly washed and peeled. Herbal vegetables do not need to be cleaned; they should be washed out and turned over in a colander to make the glass excess moisture. Cabbage vegetables should be free from dirt, damage and cobs. A cauliflower leaves a stem with green leaves. Chillies are freed from the stem and seeds.
Meat with vegetables - preparation of dishes
The selection and preparation of dishes plays a significant role in the preparation of high-quality and healthy dishes. In order for meat and vegetables to preserve their healthy properties, excellent aroma and taste, use enameled, cast-iron, heat-resistant glass dishes. For the preparation of first courses it is advisable to choose pans with thin walls, but they are not suitable for frying. Quenching, frying, baking products should be carried out in dishes with thickened walls and bottom.
Recipe 1: Roasted Meat with Vegetables
This is a fragrant ginger flavor dish, complemented by mushrooms, soy sauce and garlic. Be sure to try!
Ingredients:
- 600 gr. beef pulp
- 300 gr. champignon
- Red sweet pepper 1 pc.
- A jar of marinas. green peas
- string beans 250 gr.
- 1 onion head
- celery 2 stalk
- ground ginger 2 tsp.
- a slice of garlic
- soy sauce 3 tbsp. l and
- olive oil or any other
Preparation:
1. Cut the meat into 1.5x3 pieces (approximately). Separately mix the soy sauce, chopped finely or garlic passed through the garlic crusher, and ginger. Marinate the meat in the mixture until the vegetables are cooked and roasted. You can marinate for 4-5 hours, so it will be even juicier.
2. Peel the peppers and mushrooms, cut into strips (noodles). Fry, stirring, over medium heat until cooked.
3. Chop celery and onions, fry them. First onions until golden brown, then add celery, and after 5 minutes - beans. Keep everything on fire for another 2-3 minutes, then remove and cool slightly. Mix with mushrooms and pepper. 4. Our meat was marinated. Dip it on hot oil and fry, stirring constantly, over high heat for a few minutes. 3 minutes before cooked salted to taste.
Put the meat in the middle of a small flat plate, surround with roasted vegetables and serve.
Recipe 2: Hotpot
A worthy dish that all households will certainly appreciate. You can add absolutely any vegetables, but for this recipe we will choose the most affordable ones: carrots, peppers, tomatoes and onions.
Ingredients:
- 400 gr. fillet of lean pork or beef (can be different at your discretion)
- two sweet peppers
- 3 medium carrots
- 2 tomatoes
- 3 onions
- paprika, vegetable oil, pepper, salt
Preparation:
1. Cut the meat into large chunks, fry until cooked. Salted when it is slightly covered with a crust.
2. Peel the onions, carrots, sweet peppers, cut everything into large cubes of equal size. Add carrots and peppers to meat, simmer until cooked, then add onions.
3. Slice also the tomatoes and add the stew with them after the onion has softened. Optionally, season with spices for meat. Pour some hot water into the pan and simmer another 7-10 minutes. At the end, sprinkle the dish with your favorite herbs.
Recipe 3: Meat with vegetables in the oven
The advantage of baking products is that vegetables and meat at the same time retain more nutrients. Meat according to the recipe should not be tough. You can take young pork or chicken. Spread the dish on a baking sheet will be layers. Mix the ingredients can not be!
Ingredients:
- 1 kg pork fillet
- 3 large potatoes
- carrots 1 piece
- 3 onions
- medium eggplant
- average vegetable marrow
- fresh or frozen green beans 400 gr.
- 4 cauliflower blossoms
- 2 tomatoes
- hard cheese 100-150 gr.
- rast. oil, spices and herbs
Preparation:
1. Cut the pork into small slices, onions and tomatoes into half rings, potatoes into large cubes, carrots into rings, eggplant and zucchini into cubes. 2. Grease a deep baking sheet with oil (do not forget about the inner walls). Lay out evenly cooked ingredients in layers: 1 - meat, 2 - onions, 3 - potatoes, 4 - carrots, 5 - eggplants, 6 - zucchini, 7 - beans, 8 - cauliflower, the final stage - tomatoes.
Salt the ingredients every 2-3 layers, if desired, you can grease with mayonnaise (although the dish without it will turn out very juicy). Send a baking sheet with meat and vegetables in the oven (preheated) for 40-60 minutes. A few minutes before being ready, put sliced or grated cheese on top and keep in the oven until it melts. The dish is ready!
Meat with vegetables - useful tips
1. The meat of a young animal is juicier and tastier. It can be distinguished from the old one by the characteristic light pink color and small white veins.
2. The meat of an old animal will be much juicier if you preserve it in marinade for 20-24 hours. Preparation of marinade: per liter of dry white wine - vinegar 1/2 tsp, carrots and onion in half rings of 100 gr., A pair of garlic cloves, a bunch of spicy greens.
3. During cooking, the meat can be greased with mustard, so it will be much juicier.
4. If in the process of cooking meat and vegetables, the ingredients need to be boiled separately, never leave the vegetables in water, so they quickly lose their shape and fall apart.
5. Enrich the food during the quenching vegetable broth instead of water.
Meat is a universal product. It contains essential amino acids and is considered one of the most energy-intensive components of the human diet. And in combination with vegetables it becomes twice healthier and tastier!
