In autumn, I want more satisfying and complex dishes with a bright aroma. We offer our options for a warm dinner for all families.
Meat with rice and cabbage in a pan
The dish resembles cabbage rolls to taste, but it is easier and faster to cook. On the second day, such a stew will be even tastier and more aromatic.
You will need:
- 500 g of pork (you can beef or poultry);
- 500 g of white cabbage;
- 1/2 cup rice;
- large carrots;
- large onion;
- 2 tbsp. l tomato paste;
- 2-3 tbsp. l vegetable oil;
- salt, black pepper, spices to taste.
Wash vegetables, peel and chop strips. Cut the meat into medium slices.
Cook a deep frying pan. Put it on medium heat and pour a couple of tablespoons of oil. Fry the onions and carrots until soft, then add the tomato paste, stir and lay out the pieces of meat. Fry, stirring, for 10 minutes, salt. Then put chopped cabbage in a pan and pour 1/2 cup of water, simmer for 10 minutes under the lid. Pour the washed rice, add, if necessary, another third of a cup of hot water, add spices and simmer under the lid for about 15-20 minutes until the rice is ready.
Pie with meat
Serve hot juicy meat pie with pickled or fresh vegetables and sour cream. Great treat! You can cook such a pie both in the oven and in the slow cooker.
- 300 g of minced meat (any);
- 2 eggs;
- a glass of flour;
- a glass of kefir or ryazhenka;
- 1/2 tsp soda;
- 3 tbsp. l vegetable oil;
- salt, black pepper, spices for meat to taste.
Peel and wash the carrots and onions. Dice the onion, grate the carrots.
In a pan, heat the oil over medium heat. Sauté the onions and carrots until tender, then add the minced meat, salt, and spices for the meat. Fry, stirring and breaking up lumps of meat, for several minutes until the meat changes color. Then remove from heat. The meat filling for the pie is ready.
For a dough in a bowl, beat the eggs with a pinch of salt. Add kefir, flour, soda, mix until smooth. The dough should be the consistency of low-fat sour cream. Grease the mold, sprinkle with flour or cover it with parchment. Pour half the dough, then distribute the filling and fill with the remaining dough.
Bake in the oven at a temperature of 180 degrees 50 minutes-hour. If you cook the dough in a slow cooker, then cook in the "Baking" 1 hour.
Stuffed Bell Peppers
The aroma of stewed pepper with meat will drive all neighbors crazy. Serve hot with sour cream, herbs, a slice of brown bread.
- 400 g of meat (lamb, beef, pork);
- 150 g of rice;
- 5 bell peppers;
- small carrots;
- a couple of spoons of vegetable oil;
- salt, pepper, spices for meat to taste;
- Bay leaf.
Peel the carrots and onions, wash, cut into cubes. Fry in a pan on a spoonful of oil until soft. Choose a dish. Pour another spoonful of oil into the pan and fry in a pan with salt and spices over medium heat until color changes, then add the fried vegetables and simmer for another 10-15 minutes over medium-low heat under the lid. Add washed rice, fry for a couple of minutes, salt and pepper.
With peppers, cut off the tail with a cap, cut the flesh with seeds. Fill with 3/4 filling, make a few cuts in the bottom of the peppers with a knife, and put it tightly in the pan to each other. Cut the fifth peeled pepper into slices, put in a saucepan and cover the stuffed peppers. Pour in hot water or broth to the middle of the peppers, cover and simmer for 30 minutes after boiling.
Quick pasta with cheese
The most common and delicious cheese casserole. A great way to use pasta that is left over from cooking other dishes.
- 250 g pasta (raw);
- 150 g of hard cheese;
- 100 g of tomato sauce (trade winds or whipped canned tomatoes);
- salt to taste;
- a spoonful of vegetable oil.
Boil the pasta until cooked in salted water according to the instructions. Grate the cheese. You can use a mix of different types of cheese.
Preheat the oven to 180 degrees. Grease a baking dish with oil. Lay out half the pasta, sprinkle with a piece of cheese and distribute the pasta again. Pour in tomato sauce, then sprinkle with the remaining cheese. Bake for 20 minutes in a hot oven, then serve immediately. Have a nice day!
Oven Chicken Legs
If time permits, marinate the legs in the morning or at lunch, and in the evening just send them to the oven to bake to a crust.
You will need:
- 1 kg of chicken legs;
- 5 tbsp. l liquid honey;
- 3 tbsp. l vegetable oil;
- 3-4 tbsp. l soy sauce;
- 3 cloves of garlic;
- a teaspoon of grated fresh ginger;
- a pinch of black pepper powder.
Pass the garlic through a press and mix with honey, soy sauce, ginger, butter and pepper. Dip the legs in a bowl with marinade, mix, wrap with cling film and leave for a couple of hours in the refrigerator.
Put the legs on parchment in a baking sheet, pour the marinade and bake at a temperature of 180 degrees for 42-50 minutes, until the meat leaves the bone on the leg. While the legs are baked, boil buckwheat or potatoes on the side dish. Vegetables – fresh or pickled – will come in handy.
Classic minced meat patties
Cutlets with mashed potatoes and pickles always go with a bang. Forcemeat use any. If you have chicken, then chop the meat finely.
- 400 g minced pork (or other);
- a slice of loaf or white bread;
- 2 small onions;
- 1-2 cloves of garlic;
- salt, spices for meat to taste;
- some milk to soak the bread;
- vegetable oil for frying (2-3 tbsp. l.).
Stuffing mix with minced onions and garlic. If you want, onions and garlic can be pre-fried in oil until soft. Add spices soaked in milk and crumbled loaf. Beat in the egg and mix the minced meat well.
Pour oil into the pan. Heat over medium-high heat. Scatter meatballs with wet hands and put in a hot pan. Fry until crusty on both sides, then, lowering the fire, simmer for 10 minutes under the lid.
We prepare meat with vegetables in sauce in pots. Such hot is very convenient to serve and heat, if necessary. Canahas can be prepared with any meat and a seasonal selection of vegetables.
- 800 g of meat (pork);
- 800 g of potatoes;
- 3 onions;
- 5 tomatoes;
- eggplant or a pair of bell peppers;
- 5-6 cloves of garlic;
- a bunch of greenery;
- 300 ml of tomato trade winds or canned tomatoes whipped with a blender;
- 200 ml of hot water or broth;
- salt, spices to taste;
- a couple of spoons of vegetable oil.
If desired, several coarsely chopped champignons can be added to the pots.
Cut the meat into medium slices. In a frying pan, heat the oil over medium heat, put the pieces of meat, fry until the color changes, then add spices and simmer for 10-15 minutes under the lid.
Peel and wash the vegetables. Cut the garlic into slices, the remaining vegetables in a small cube, potatoes – larger. In a separate frying pan, fry the onion and garlic in oil over medium heat until soft.
Put meat and vegetables in layers in pots in the following order from the bottom: meat, onions with garlic, tomatoes and eggplant, potatoes. Pour in tomato sauce and broth, leaving over two fingers without liquid and send to a hot oven. Cook an hour-1 hour 20 minutes at a temperature of 190 degrees. Serve with sour cream and pickles.
Stewed cabbage can be cooked with lard or sausages and necessarily tomato sauce. A delicious dish served with brown bread and sour cream.
- 1 kg of white cabbage;
- 250 g of fat or home-made sausages;
- 200 g of tomato juice or mashed canned tomatoes;
- salt, pepper, ground sweet paprika to taste;
- Bay leaf.
Chop the cabbage. If you want, cut into half rings and one or two onions. Cook a deep frying pan. Turn on a quick fire and fry the sliced fat so that it begins to heat. If you are preparing a sausage option, then fry the sausages cut into slices on 2 tablespoons of vegetable oil until golden brown. Then gradually add the cabbage, frying it until soft. Add oil if necessary. When all the cabbage is soft, add salt, spices, pour in the juice and simmer under the lid after boiling for 30-40 minutes on low heat until the cabbage is soft.
Have a nice day!
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Categories: Diet recipes