I waited too long to write the note on my broccoli pies, and as I write anything when I cook, I kind of forgot how I process, but mostly I n 'have no desire to racking my brains to remember (almost 9 months of pregnancy, there is some work that I do not want to do, and my right, my due date is in 3 days, then I have every right, so there!).
Although I'm a real freak of Summer Vegetables and early fall, and I'm often motivated to spend hours in the kitchen to cook them, peel, chop, cook, all winter, vegetables unattractive (to me) and lack of energy caused by a deficiency of light rays that are I find it hard to eat enough vegetables.
And that says enough vegetables said lack of vitamins, and said even less energy, in short, the cycle! As more is not really possible to count on the fruits to restore the balance ...
So this year, plus an infant, I decided to take the lead and actively seek ways to accommodate the vegetables Winter, even if it is not revenue very "dietetic", the most important is that they allow me to change my menus this winter without too me scratching my head.
I will write here regularly, just to get a little memo in which potential revenue pick this winter.
I begin with a dish of cabbage so shepherd's pie, inspired by a recipe for stuffed cabbage supertoinette found on the site.
Ingredients: 3 / 4 white cabbage, chopped beef, onion, cornstarch, milk, cheese choice
Chop cabbage and steamed up it is based.
Sauté onion in olive oil, then add the meat.
Make bechamel with the milk and cornstarch, salt, pepper, nutmeg.
In a baking dish, put a layer of cabbage, chopped cabbage and still finish with béchamel and cheese. Brown in the oven.
I served with small boiled potatoes, but it can be eaten alone. With a huge salad of shredded carrots as input and a fruit dessert is full of vitamins assured!
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