INGREDIENTS
- Stuffed pumpkin :
- – Medium pumpkin 1 unit.
- – Cooked pearl barley 150 g or cooked rice.
- – Corn 1 unit.
- – 2 rooster breasts.
- – Spinach leaves 1 handful.
- – Leek 2 stems (white).
- – Grated cheese c/n.
- – Recent cheese c/n.
- – Spinach.
- Stuffed potatoes :
- – Potatoes 2 models.
- – Sal.
- – Cream cheese or pure yogurt.
- – Leche.
- – Queso.
- – Beet 2 models.
- – Chickpeas.
- – Blood sausage.
Perfect for teenagers to include greens and chickpeas.. PUMPKIN AND STUFFED POTATOES .
PROCEDURE:
1. Preheat the oven and cook dinner the pumpkin lower in half on a plate with olive oil, pepper, salt, two cloves of garlic and slightly rosemary or thyme .
2. For the potatoes , moisten them with slightly water in order that slightly salt is added. Put them within the oven with the pumpkin.
3. For the primary filling, in a frying pan with slightly olive oil, sauté the finely chopped leek and the beforehand cooked shredded rooster breasts . Add corn grains , spinach and cooked barley (5 components water to 1 half barley, cook dinner for roughly 40 minutes). Combine nicely and add the cheeses . Season with salt.
4. Hole out the pumpkin, put just a few items of contemporary cheese on it and fill it by including the toasted pumpkin seeds. Return to the oven with cheese on prime.
5. For the potato filling, course of the beet cooked within the oven in aluminum foil with slightly oil, lower into items, and the chickpeas beforehand hydrated the evening earlier than within the fridge (1 cup of chickpeas = 3 cups of water), every day. Subsequent, discard that water and boil them for 40 minutes. Season with lemon juice . You’ll be able to add slightly water to lighten it.
6. In a bowl, put the newly processed preparation combined with cream cheese and slightly finely chopped blood sausage. Stuff the potatoes and bake them once more with cheese on prime.
