Crispy fried chicken, dinner-saving recipe, tasty, good for everyone! Quick and easy, breaded, but gluten-free, you do it in a short time and with very few ingredients, at home. The breading is crunchy, made with rice breadcrumbs, the frying without odors!
# Family💚 you know how much I like to share my ultra-simple dinners that allow me to bring to the table only one dish for us, celiac and intolerant, but also for the children who remember this recipe so much the Mcnuggets.
Also look at the egg-free, non-fried chicken slices
Add one apple wedge with frying oil so as not to spread odors!
I noticed that if you let the freshly breaded chicken rest for about ten minutes, the breading becomes "hardened", you won't lose it lying around in the oil pan and your chicken will be more crunchy.
Check out the baked McNuggets too
This is a dinner-saving recipe, because I always insert white meat for the whole family at least once a week. I always have chicken breast even in the freezer and all the other ingredients are few and more or less present in the house.
THE falafel I'm a second dish typical of southern cuisine from Arab origins beloved worldwide! It is about the Spiced legume meatballs made with dried chickpeas soaked and shakes with onion, garlic, cumin And parsley, from which we obtain crushed balls ; which as tradition commands, they are fried in boiling oil, where the typical is formed golden crust And Crisp that wraps a soft heart And very fragrant pasty! Excellent alone or accompanied by sauces greedy!
PREPARATION TIMES
Preparation
Cooking
Total
20 minutes + soaking and resting times
15 minutes
35 minutes
Ingrediants
Quantity for 30 pieces
500 grams of dried chickpeas
1 onion
1 clove of garlic
2 large sprigs of parsley
1 tablespoon of cumin powder
1/2 tsp ground coriander
salt
pepper
1/2 teaspoon of baking powder for pies (or bicarbonate)
1 tablespoon of chickpea flour or breadcrumbs (only if needed)
fry oil
Method
How to make Falafel
First of all, soak the dried chickpeas in plenty of water for at least 12 – 24 hours.
As you can see, they will be doubled in volume:
Drain and dry them with a cloth.
Then add them in a blender along with the chopped onion. You will need to blend until you get a completely broken down consistency:
Finally add plenty of parsley, cumin, coriander, salt and pepper. Operate and blend again until the mixture is uniform.
Cover with cling film and leave to rest in the fridge for 2 hours (at least 1 hour)
Finally check the consistency, if it is soft, add the chickpea flour or breadcrumbs, otherwise, as in my case, leave the dough like this, add the yeast,
Then mix and make balls with 1/2 tablespoon and then flatten them:
Cook in plenty of hot frying oil in a full large pan (they will have to soak) and cook for 4 – 5 minutes, turning a couple of times
Be careful that the oil must be boiling but constant over medium heat; if it is too strong they will burn on the outside, so monitor carefully!
Drain on absorbent paper and serve immediately hot!
Yours are ready Falafel!
You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °
Better if they are consumed as soon as they are made!
There Legume soup it's a first course hot, nutritious And to greet perfect forwinter! A Legume soup of your choice : beans borlotti and cannellini beans, chickpeas, lentils, cicerchie, dried peas; that come stewed in the pot together with a light sauté of carrots, celery And tomato with the addition of aromas various. A mix of flavors, perfumes And consistencies that is good And warms the heart!
After many experiments, today I give you what I consider the Perfect recipe for the classic legume soup both in terms of balanced taste, where is it all legumes are perceived without covering the others; in terms of consistency, where all the pieces are whole, visible And cooked to perfection! Both for the speed of execution! It's about a quick and easy preparation. You can use either i dried vegetables, previously boiled and in the case of beans and chickpeas soaked 24h first ; both use i canned legumes, in the latter case, it will take half the time! The secret for a perfect result it is cook in a specific order! That is to say first large legumes such as beans, chickpeas, cicerchie and finally the small ones such as lentils, peas. From this exquisite base you can give life to many tasty variations : for example one legumes and cereals soup with addition of spelled and or barley (in this case to add immediately after the sauté, before the legumes). Or enrich it with the addition of bacon in sautéed or di rind, as is done in Bean Soup! Either way it will be a resounding success! Just like the Spelled Soup and the Chickpea Soup it is ideal both as first course for daily lunches and dinners; both like single dish, perhaps accompanied by slices or croutons of bread.
Discover also:
La Ribollita (the original Tuscan recipe based on bread and black cabbage)
Legume soup recipe
PREPARATION TIMES
Preparation
Cooking
Total
5 minutes
35 minutes
40 minutes
Ingrediants
Quantity for 4 people
250 grams of canned net beans or 100 grams of dry beans (one type or mix of borlotti beans, Spanish cannellini beans, black, green beans)
250 gr of canned net chickpeas or 100 gr dried (or a mix of chickpeas and cicerchie)
200 gr of escarole lentils or 70 gr dry (one type only or classic and red mix)
3 tablespoons of extra virgin olive oil
1/2 carrot
1/2 stick of celery
1 small piece of onion or 1 garlic (optional)
5 cherry tomatoes
salt
bay leaves
200 gr of cereals (only one type or a mix of spelled and barley) to be cooked with the sauté before adding the legumes (optional)
Method
How to make legume soup
First of all finely chop carrots and celery and either garlic or onion.
Then add them to the pot with the oil and let them fry for 1 minute over high heat.
Finally add the washed and halved cherry tomatoes and let them fry for another 1 minute without flaking them.
Then remove the cherry tomatoes and set them aside.
(If you are using dried legumes: beans and chickpeas, soak them for 24 hours then boil them for the time necessary for them to soften al dente. Proceed as below and adding the dried lentils, they should naturally cook for about 30 minutes. )
Add canned beans and chickpeas, stir well and then add 1 glass of boiling water and bay leaves:
Cook over low heat for 15 minutes then add the lentils. Cook for another 7 – 8 minutes, then add the cherry tomatoes and let everything simmer together for another 5 – 6 minutes over low heat.
Always check that the soup is moist and not dry, in case, add more boiling water. Correct with salt.
Cover with a lid and let it rest in the pot for 2 minutes.
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PREPARATION TIMES
You can cook them on a baking sheet lined with parchment paper, with a drizzle of oil for about 25 minutes in a static oven at 180 °
