It is very easy to choose the right side dish for the chicken. This bird goes equally well with cereals, and with vegetables, and with legumes, and with pasta. It remains only to think over the original sauce for the treat.
Diet vegetable side dish
Ingredients:
- green beans and bell peppers - 80-100 g each;
- broccoli and cauliflower - 130-150 g each;
- carrots - 1 pc.;
- ripe pumpkin - 100-120 g;
- salt, assorted peppers, oil to taste.
Preparation:
Peel and wash all vegetables thoroughly. Frozen fruits are also suitable for such a dish. You do not need to defrost them beforehand.
To disassemble two types of cabbage into "umbrellas" the hardest part of them must be cut off and discarded. Remove the seeds from the pepper and chop into wide strips. Only the pulp will be used from the pumpkin. It should be cut into large pieces, raw carrots - into slices. Beans cook quickly anyway, so you can leave their pods whole.
All processed vegetables must be sent to the steamer tray. There must be a little space between them so that steam can pass. Fill the corresponding tank of the "kitchen helper" with water. Place a container with all the vegetables on top. Close the cover of the device.
Cook the side dish for 17-20 minutes. If the pieces of vegetables turned out to be large, and the specified time was not enough to soften them, you just need to add a few more minutes.
Arrange the ready-made light side dish on plates and only then add salt and pepper. You can also drizzle a little oil on top of the vegetables and sprinkle with herbs.
Original green pasta
Ingredients:
- flour of the highest grade - 3, 5-4 tbsp.;
- dried algae in powder - 2 small. spoons;
- parsley of any kind, green onions - 1/3 bunch each;
- eggs - 4 large;
- olive oil - ¼ tbsp.;
- water - ¼ st.;
- semolina for powder - to taste.
Preparation:
Sift all the flour into a deep container through the finest sieve. Add green powder to them. It is necessary to mix the components very thoroughly so that the dried seaweed is evenly distributed over the flour.
Pour dry composition onto a clean table. Make a depression in the center of the slide. Separately combine water, olive oil, the contents of raw eggs. Pour the resulting mixture into the hole in the slide.
Knead the thick dough straight with your hands. Be sure to leave it for 40-50 minutes for "rest". Next, divide the mass into 4 parts. Roll out the "rested" dough very thinly. Cut into thin long strips. It is especially convenient at this stage to use a noodle cutter, but you can also do it with your hands and a knife.
Lightly sprinkle the resulting pasta with semolina. Send them to a pot of salt water for 2-2.5 minutes, then put them in a colander or sieve.
The finished dish goes well with chicken. It is especially tasty to mix green pasta with grated cheese hot.
Portuguese potatoes
Ingredients:
- young large potatoes - 750-850 g;
- cheese - 70-80 g;
- refined oil - 60 ml;
- mustard (sweet or hot) - 2 small spoons;
- salt and freshly ground pepper to taste;
- fresh herbs - optional.
Preparation:
Peel the potatoes immediately, add salt water and cook until soft. While the base of the dish is preparing, you can do the sauce. The first step for this is to combine the mustard with butter and beat the composition. You can do this with a hand mixer or simply with crossed forks. Salt everything and sprinkle with pepper. Grate the cheese coarsely.
Mash hot boiled potatoes. Under no circumstances use a blender for this, otherwise the dish will not work!
Transfer the potato mass to an ovenproof dish. Spread evenly. Top with mustard sauce. Place in the oven at medium temperature for about a quarter of an hour. Finally, cover with cheese and return to bake for another 3-4 minutes.
Sprinkle the resulting interesting side dish with chopped herbs if desired. Serve with any hot chicken dish and sour cream sauce.
Rustic crisp potatoes
Ingredients:
- potatoes - 3 large tubers;
- corn flakes (unsweetened) - 30-40 g;
- olive oil - 1 large spoon;
- chopped parmesan - 30-40 g;
- paprika and garlic powder - a large pinch;
- salt to taste;
- chopped fresh parsley - 1 tbsp. l.
Preparation:
Send all the amount of cornflakes stated in the recipe in a bag. Go over it with a rolling pin. The ingredient should be finely chopped. Be sure to take flakes "fitness", which do not include sugar, caramel, honey and other sweet additives.
Add all the recommended seasonings to the cereal. Add the parmesan shavings. Mix.
Cut the potatoes straight with the peel into neat slices. Drizzle with olive oil. Fat has to get into every bite.
Dip each wedge one by one in the spice mixture with cornflakes, then distribute them over a lightly oiled baking sheet. Bake potato slices in the oven for 40-50 minutes. The optimum temperature is 180-190 degrees. The potato slices should be soft on the inside and crispy on the outside.
Such a side dish with cheese sauce is especially tasty. To prepare the latter, heavy cream, grated hard cheese and salt are mixed. The composition is heated in the microwave, after which you can dip potato pieces into it. The garnish goes well with fried chicken. It is worth submitting for the second.
Baked cauliflower
Ingredients:
- cauliflower - 1 small head of cabbage;
- anchovies - 70-80 g;
- garlic - a whole head;
- refined oil - ¼ st.;
- dried rosemary and salt to taste.
Preparation:
Lay out two sheets of foil crosswise on a dry baking sheet. Place a head of cauliflower in the middle. Beforehand, it will be enough just to rinse it and dry it slightly.
Mix rosemary and salt. Sprinkle this flavorful mixture over the cabbage. Spread the anchovies on top and pour in the vegetable oil. Place the head of garlic, removed from the top dirty husk, next to the head of cabbage.
Seal the entire prepared structure in foil. Leave in the oven at medium temperature for 80-90 minutes. Next - gently unfold or remove the cover and continue cooking an unusual side dish for another half hour. The temperature remains the same.
Cut the finished cabbage into portions. Serve it with any hot sauce or just with homemade mayonnaise and chicken for dinner. Throw away the garlic immediately after cooking. Its main task is to give its flavor to the vegetable.
Fresh pumpkin garnish
Ingredients:
- ripe pumpkin - 600-650 g;
- vegetable oil - ¼ st.;
- garlic - 4-6 cloves;
- refined oil - 3-5 tbsp. l.;
- salt and aromatic herbs to taste.
Preparation:
You need to start the process by processing the pumpkin. It is imperative to wash it thoroughly, thinly cut the peel from the vegetable, cut out the "loose" core, remove all the seeds. You can cut the pumpkin as you wish - cubes, cubes, pieces of any other shape.
Turn the oven on in advance to heat up to 180-190 degrees. At this time, in a separate bowl, combine crushed garlic with oil, salt and aromatic herbs. Mix the resulting composition very thoroughly. It should be homogeneous.
Cover the baking sheet with high quality parchment. Pour some garlic oil on top. Grease each pumpkin piece with the same fat. Scatter the vegetable wedges over the parchment. Send them to cook in a hot oven.
Bake the treat for about half an hour. During this time, the pumpkin should become soft. Serve it for dinner with sour cream-based garlic sauce.
Asparagus
Ingredients:
- fresh asparagus shoots - 10-12 pcs.;
- water - 2/3 tbsp.;
- olive oil - ¼ tbsp.;
- parmesan - 60-70 g;
- tomatoes - 9-10 pcs. (ripe and juicy).
Preparation:
Wash the asparagus shoots thoroughly in a bowl of water. Cut out all the hard areas from them. Cut the remaining parts into pieces. The length of each should be about 6-7 cm.
Pour all the prepared asparagus into a skillet with high sides. Pour it completely with slightly salted water. Place the lid on the container and cook until the asparagus is soft and tender. This usually takes 10-12 minutes.
Drain off any remaining water in the pan. This must be done especially carefully so that there is no liquid left in the container. Sprinkle the nearly finished asparagus with olive oil. Distribute the halves of the tomatoes on top. Sprinkle everything with salt and chopped parmesan.
Put the lid back on the pan. Send the container to the stove with low heat for a couple of minutes. During this time, the cheese should completely melt. Serve the garnish hot with the baked chicken. It will perfectly complement and "decorate" the taste of even steamed poultry.
French-style mashed potatoes
Ingredients:
- potatoes (well-boiled variety) - 1 kilo;
- fresh garlic - 2-3 cloves;
- salt and freshly ground pepper to taste;
- sprig of thyme and lavrushka - 1 pc.;
- butter - half a standard pack;
- milk (very fatty!) - a full glass.
Preparation:
Wash and peel all potato tubers. Cut them into medium pieces. Send the vegetable in a pot of water to the stove. After boiling, add salt to the potatoes and cook on heating slightly above medium until softened.
Chop the garlic in any convenient way. For example, pass it through a press or simply process with a grater with fine divisions. Send it in a separate bowl along with milk, thyme and lavrushka. The latter does not need to be crumbled, it should be a whole leaf. Place the container with the mixture over medium heat and bring to a boil. Next - immediately remove from the stove, cover with a lid and leave to infuse for about a quarter of an hour.
Drain all the water from the finished vegetable, holding the pieces of tubers with a lid. Add pieces of soft butter. Mash everything with a special crush.
Extract lavrushka and thyme from milk. Boil the liquid again. Pour it into the potatoes. Re-mash the puree. It is necessary to regulate the amount of milk by eye. The garnish should not come out too runny.
Bean garnish with eggplant
Ingredients:
- dry red beans - 200-220 g;
- eggplant - 1 large;
- onion - 2 heads;
- ketchup - 2 large spoons;
- sweet red or yellow pepper - 1 pod;
- greens - a small bunch;
- salt to taste.
Preparation:
In the evening, pour red dry beans with water. Leave it like this until morning. Rinse the soaked legumes, add fresh water and cook for half an hour.
Cut the eggplant together with the skin into medium pieces. Soak them in salt water for about a quarter of an hour. Dry the vegetable slices.
Finely chop the onion and send to a skillet with hot oil. When it becomes transparent, add the eggplants there. After another 3-4 minutes add small pieces of sweet pepper. But first, the vegetable must be rid of the seeds.
Put the ketchup last with the vegetables. Add salt to taste. Simmer everything under the lid for a little less than half an hour. Serve stewed vegetables with fresh herbs and chicken cooked in any way. They are delicious to eat even cold.
