How to stew vegetables without oil in a frying pan. How to cook stewed vegetables: several recipes

11/01/2018 02:33:52, Alexandra Zvezda
I heard that fruits should not be eaten after the main meal, as it causes fermentation, it is advisable to eat them in the morning and as the main meal.

10/25/2018 10:35:17, Olga

In general, I chose a diet for myself, a date diet. I have a special love for dates, and our close acquaintance began here, in the kingdom of Saudi Arabia, the world leader in date producers. Here I first tried a variety of dates that cost several hundred dollars per kg, and fell irrevocably in love, not yet suspecting their uniqueness. I must say that when I arrived here, I was in my 7th month of pregnancy, and my mother-in-law literally fed me dates, talking about their exceptional usefulness for...

Discussion

Fly in the ointment... Dates have the highest glycemic index. After them you really want to eat, i.e. they cause gluttons. And one more thing... I couldn’t find dates that didn’t use sulfur when “cooking” them. Then you just need to buy fresh ones, but now is not the season, which means fresh ones are also chemical (like watermelons now or cherries). Everything is good in moderation IMHO. I really like dates myself. The only thing I eat is dried fruit (or fresh), but still rarely.

I have a lot of questions for you, honey.

1. Have you already lost weight using them? (I was losing weight, not getting healthier.) Because I understood the benefits, but the overwhelming amount of sugar upsets me... I love them, yes. If replacing sugar with them throughout life is possible, but if I already don’t eat sugar at all, then dates will only make me fat?

2. What kind of diet do you have? Just dates? Or how? And how many? And generally speaking?

Oh, I forgot what I wanted to ask... That's it, sclerosis (and mulled wine, yeah :))

both me and me! :) only I have other variations on this theme - zucchini-tomatoes-eggplant-bolg. pepper + a lot of garlic and herbs. as an option for additives, green beans, new potatoes, milk with eggs, grated cheese.

This is the second week I’ve been eating it and I don’t get tired of it :)

young cabbage with carrots and peppers is also very good.

06/04/2007 14:40:52, ALora

girls, who are trying to eat healthy, what do you cook for the second course? Let's share, maybe we'll discover something new for ourselves. How I cook: meat (beef, sometimes pork) - stewed with carrots and onions. Now, instead of potatoes, the side dish is vegetables: either stewed cabbage, or cauliflower, boiled green beans. How else can you cook vegetables? (I used to fry it, now I don’t know what to come up with to make it tastier...) Chicken - I bake it in the oven, or stew it with onions and carrots. Fish - if whole, then I bake it in...

Another stupid question (I have a lot of them in stock today :)). Katya was about to stew zucchini for the first time. I cut it, put it in a cast iron pot, and I don’t remember how long to simmer it :)) Just don’t say “until ready.” I'm not good with cooking :) (the zucchini is young, very skinny).

Girls, please help! I want to stew pork (or veal - that’s for the future) with zucchini-eggplant-potatoes-tomatoes. Last time I tried it, only potatoes and meat (very tough) remained, and everything else disappeared somewhere. Tell me the correct recipe please! Best regards, Julia

Discussion

Here it is necessary to distinguish between 2 methods: 1. with pre-fried ingredients 2. with raw ingredients.

but in any case, you must follow 2 rules: 1. The meat is stewed on its own until almost ready, and then vegetables are added 2. Water is poured somewhere 1 cm ABOVE the meat and vegetables. During the stewing process, it should evaporate to a level a finger BELOW the meat and vegetables. You need to check it, and if it’s not ready yet, or there’s too little water, then add more.

And one more thing - a matter of taste, of course, but I would replace the zucchini with eggplants. Zucchini does not have a distinct taste and, moreover, spreads out when stewed for a long time (if you want to use them, then you need to add them separately from the rest of the vegetables, at the end.

Pork is generally a soft meat. If not quite old. But if you don’t fry it, but simmer it, then you need to simmer it. Place cubes or strips in a deep frying pan and over low heat. You can pre-burn it for 8-10 minutes over high heat, but this is to taste. Then the fire is still at a minimum. Add 3 tablespoons of vegetable oil. Wait until the meat releases its juices. Add 1/3 cup of water. Add salt, cumin, allspice, coriander, maybe a little musk (but just a little, otherwise it will kill the whole taste), cover with a lid and simmer until half cooked. Stir occasionally and add water as it evaporates.

At the same time, peel and cut the onions into half circles. Peel and chop the potatoes into cubes. We chop fresh tomatoes using any method. Finely chop the dill and parsley. Garlic - in garlic porridge.

Once the meat is half cooked, add onions, dill, garlic, parsley and potatoes. Add water again. Adds two tablespoons of full-fat sour cream. Ground pepper. Cover with lid again. Let's stew.

I do this: 1. Fry the diced potatoes in a pan. oil in a frying pan, place in a saucepan, add a quantity of water to the sky and simmer over low heat. fire. 2. Fry carrots, onions, bell peppers, cabbage - all separately and add to the pan. Lastly, fry and add the zucchini to the pan. You can stew tomatoes without peeling and add them to stewed vegetables. Add salt and throw in the laurel. leaf, greens.

In the Main courses

to the question How to stew vegetables deliciously without vegetable oil?
asked by the author Natalia Zubanova
the best answer is

Recipe “Vegetable stew in the sleeve”

cut all the vegetables: tomatoes, bell peppers, onions, potatoes, eggplants, carrots, cabbage (whatever is in the refrigerator), garlic, lamb or beef into pieces. Next, add salt, pepper, cumin, cilantro or any seasoning for meat. You can also add a little white wine. Mix everything and let it stand for 1 hour. For a diet or lenten menu, you can omit meat. Put everything in a sleeve, release the air (so that the bag does not burst when the air expands), close it and put it in the oven for 1.5 hours at 170 degrees (it will be with broth) or 180-190 degrees (it will be a little dry). Once ready, cut the bag, lay it out, and sprinkle fresh herbs on top.

you can simply use different spices, soy sauce, tomato paste

Stew in honey. (chicken wings)

with soy sauce and a spoonful of low-fat sour cream it will be a very tasty stew

No, I am radically kind today. I explain something smart or useful, yes... So, stewing is a heat treatment in a combination of liquids and fat, and there are much more liquids. Therefore, if the question is to avoid oil altogether, then you will not be able to stew the vegetables. You blanch or boil them, but don’t stew them in any way. And if you don’t need vegetable oil, then use butter or animal fat.

In its own juice. on a small flame, adding greens and a little garlic at the end.)

But I wouldn’t refuse butter. It helps in the absorption of many very useful vitamins from vegetables. For example, carrots are useless without fat components. The vitamin is fat-soluble. Just choose tasty and natural sunflower oil

How to stew vegetables without oil - How to deliciously stew vegetables without vegetable oil? 2 answers

There are 2 ANSWERS on the site to the question How to sauté vegetables deliciously without vegetable oil? you will find 8 answers. The best answer about how to stew vegetables without oil was given on April 04 by Natalia Zubanova.

Stewed vegetables without oil

How to prepare the dish “Stewed vegetables without oil”

Wash and peel all vegetables.
Cut the onion into half rings and the zucchini into cubes.
Then place the vegetables in layers in a pan with thick walls in the following sequence: onions, carrots, zucchini.
Cut the tomatoes into slices and add to the vegetables.
Pour water, salt, add tomato juice.
Simmer over low heat for 30 minutes.

Onions – 1/2 pcs.
Zucchini – 1/2 pcs.
Tomato – 1 pc.
Tomato sauce – 1 tbsp.
Water – 200 ml.
Salt – 2 gr.

Nutritional value of the dish “Stewed vegetables without oil” (per 100 grams):

Ingredients and calorie content of the recipe “Stewed vegetables without oil”

(calorie content and nutritional value are calculated approximately, excluding boiling and frying)

This is a custom recipe, so there may be errors and typos. If you find them, please write them in the comments below the recipe and we will correct them.

Step-by-step recipes with photos from our website are in the “Recipes” section.

Stewed vegetables without oil - calorie content, composition, description

Stewed vegetables without oil How to prepare the dish “Stewed vegetables without oil” Wash and peel all vegetables. Cut the onion into half rings and the zucchini into cubes. Then lay it out in layers

Dietary and low-calorie vegetable dishes and delicious side dishes

Dietary recipes for stewed vegetables for weight loss will help make the menu varied. You can cook food on the stove in a metal container with a thick bottom, a multicooker, a double boiler on the appropriate mode, an oven or a microwave. Tasty and aromatic assorted vegetables will saturate the body with useful substances, satisfy taste needs, and accelerate weight loss.

Summer vegetable stew

Stewed vegetables are prepared in different ways; one of the popular recipes is stew. The dietary dish turns out bright, aromatic, and has a rich taste.

Recipe:

Wash, peel, cut into cubes 3 zucchini, 2 carrots, 2 potatoes, 2 paprikas, 3 tomatoes, ½ cabbage - chop.
Simmer chopped onion in a mixture of olive oil and water, after 3 minutes add carrots, after another 3 minutes add zucchini. Cook covered.
When liquid appears, add cabbage, potatoes, green peas (10 pods), simmer over low heat until tender.
Add salt, 2 tbsp. l. low-fat sour cream, simmer for 5 minutes.

How to cook vegetable stew without oil

It is not necessary to add oil to vegetable stew. You can cook without any oil at all. In fact, butter (which is not healthy at all) usually adds fat and calories to a dish.

Nutritionist Julianne Heaver says: “Contrary to popular belief, butter is not a health food. Butter is 100 percent fat, with 120 calories per teaspoon of butter, which is low in nutrients but high in calories. Although some oils contain nutrients in small quantities, they provide no real benefit. Reducing or eliminating oil intake is an easy way to reduce your calorie and fat intake.” Thus, it is better to cook vegetable stew without oil if possible.

1. Buy or make a good vegetable broth.

Instead of adding vegetables directly to the pan, add water or vegetable broth first. The problem is that you need to prepare it and buy it in advance, but since you are buying butter anyway, this will not cause you any extra hassle.

Making broth isn't very difficult - you can find a great low-sodium broth recipe, and then you're ready to make vegetable stew without oil. Don't feel like you're wasting your time and money! Vegetable broth can be used in soups, sauteed vegetables, and can even be frozen into cubes for later use.

2. Find a non-stick frying pan or wok.

Since oil lubricates the pan and prevents food from burning, skipping it can cause some inconvenience. If you don't already have a good non-stick frying pan, it's worth buying one.

Don't feel like you'll never use it or that you're wasting money on extra kitchen utensils because this frying pan will last you a very long time if you take good care of it and it's very multi-functional. Whatever brand you choose, make sure that the coating is not made from very harmful materials (choose an environmentally friendly coating if possible), and be sure to wash the pan by hand so as not to scratch the coating.

3. First, heat the pan.

Before adding vegetables, preheat the frying pan/wok over medium heat. To make sure the pan is hot enough, add a little water and see if it evaporates. If yes, the pan is ready.

Add about ¼ cup (or more) of vegetable broth or water, then add garlic, onions and carrots, and other vegetables and simmer briefly. After 10-20 minutes, add green leafy vegetables, green beans or any other vegetables you like. Add some reduced sodium soy sauce, ginger or Chinese 5 Spice for a great stir fry!

Don't rely heavily on oil; it doesn't have to be used in frying or baking. In addition, giving up oil allows you to better reveal the taste of vegetables. Next time, try using these tips for a delicious, flavorful vegetable stew!

How to cook vegetable stew without oil

It is not necessary to add oil to vegetable stew. You can cook without any oil at all. In fact, butter (which is not healthy at all) usually adds fat and calories to a dish.

Stew or fry: what is the best way to cook vegetables?

What will happen if I fry this delicious eggplant? Will the tomato retain all its wonderful properties if I add oil to the pan? Today we will tell you how best to cook vegetables in order to preserve the maximum of nutrients and nutrients. First, let's figure out what the difference is between stewing and frying.

Oil vs liquid

When braising, you use liquid, and when frying, you use oil or fat. Accordingly, during stewing you avoid the formation of carcinogens that are released from the oil during heating. By the way, a nice bonus is that adding water reduces the risk of the dish burning.

Temperature vs languor

The second difference is that during stewing, when the dish is simmered over low heat, beneficial nutrients are preserved, which are simply destroyed at high temperatures. For example, stewed mini broccoli contains 40% more vitamins than boiled one. Also consider the size of the vegetable: the larger they are cut, the less vitamins they lose.

So what, don't fry now? How crispy is the crust?! Don't be scared! You can fry, but be careful!

How to properly fry vegetables?

1. First of all, do not lean on the oil. It is high in fat, calories and, as we said above, it releases carcinogens when heated. Remember, oil is not a product you should skimp on, because it is about your health. Use only natural and high-quality oil. Note to the hostess: frying mixture with potatoes, beans and bacon - 10 minutes, and a complete finished dish is on the table! Or a compromise with the devil: grilled eggplant and zucchini. Invite your guests!

2. Before frying, steam the vegetables thoroughly, and only then place them in the frying pan. Not for long! Don't turn vegetables into charcoal, because the light crust is exactly what we appreciate this taste for! Alternatively, take steamed green beans and fry them for 1-2 minutes. Fast, tasty and healthy!

3. Use a non-stick frying pan with a thick bottom, high-density walls and a lid. On such a surface, food will not burn, and you can do without oil. Another way is to use parchment, sleeve, foil or paper that is placed at the bottom of the container. Diet food with low calorie content is guaranteed to you!

Stewed vegetable dishes

If you decide to stew vegetables, here are some recommendations.

Vegetable arsenal

The most delicious and nutritious dishes are made from zucchini, white cabbage (everyone remembers stewed cabbage from kindergarten) and cauliflower, potatoes, carrots, sweet peppers and onions. You can prepare a quick and easy side dish or a full meal for dinner using already chopped broccoli, cauliflower and carrots. It is enough to simmer the vegetable mixture for a couple of minutes in a frying pan with a little water or in chicken broth, otherwise it will become too watery. Thin green beans make an appetizing and healthy side dish. The ends are already trimmed, so you will save your precious time!

How long to simmer

Vegetables are also prepared in different ways. For example, carrots, potatoes and cabbage need 20-30 minutes to be fully prepared - they are added first. Next come beets, green beans, onions - these vegetables are stewed for no longer than 15 minutes. At the very end, add tomatoes, zucchini or even sweet corn - they only need about 5 minutes. Don't forget to use spices, and pour olive oil on the plate with the finished dish, sprinkle with fresh herbs or even Parmesan! That's all for now! Do not forget that although raw plant foods contain more vitamins, it is from the stewed form that the beneficial substances are better absorbed. Moreover, if you don’t have a slow cooker, you can simply and quickly bake vegetables in the oven on a baking sheet or prepare a delicious stew of seasonal vegetables in pots.

What is the best way to stew food, in water or in oil, which is healthier?

Firstly, what kind of oil is butter, vegetable or corn. In any case, fried oil is harmful, so of course on water.

To understand what is healthier, you need to understand what stewed food is.

Stewed food is a compromise between boiled and fried food. This food is healthier than fried food, but less healthy than boiled food. Why?

Boiling is considered the healthiest way to prepare food, because the water in the pan does not rise above 100 C, so substances harmful to the body are not formed in it, and boiled foods are low-fat and do not contain cholesterol. This is why boiled food is considered a dietary and healthy food.

Fried food is the most dangerous. When we fry, in any oil, the temperature in the frying pan rises above 200 C, the oil boils and carcinogens are formed in it. In addition, everyone’s favorite crispy crust is a very dangerous clot of carcinogens.

Stewing food always occurs in the presence of water or broth, thanks to this, the temperature does not rise above 100 C. As a result, no carcinogenic or harmful substances are formed. Therefore, stewed food remains safe and healthy.

When stewing, keep the following ratio: 1 glass of water or broth per 1 kg. fish or meat. If your food seems bland without oil, it is best to add 1 tablespoon of it to already cooked food, avoiding heating it. This kind of stew will actually bring benefits and not harm.

What is the best way to stew food, in water or in oil, which is healthier?

Firstly, what kind of oil is butter, vegetable or corn. In any case, fried oil is harmful, so of course on water.

Stewed vegetables in a slow cooker: recipes

The next dish we will look at will be quite unusual. It's possible that you've never even tried it. If this is the case, then be sure to take note of this recipe for vegetables in a slow cooker.

Now we will look at the stages of preparing zucchini with beans in sour cream sauce. For cooking you will need:

canned beans - one can;
carrots and zucchini - one piece each;
onion and tomato – one each;
sour cream - two hundred grams;
hard cheese - one hundred grams;
greenery;
egg;
salt;
ground black pepper;
sunflower oil - a tablespoon.

How to properly stew vegetables

Stewed vegetables are a dish known to everyone. To add an exquisite taste to simple dishes, you can stew vegetables in unique signature sauces with the addition of various spices. It is in stewed dishes that a real cook can demonstrate all his skills, revealing the unique taste of each vegetable or balancing all vegetable flavors.

What are the benefits of stewed vegetables?

Stewing is one of the types of heat treatment of foods, which is used in the preparation of regular and dietary dishes.

The main advantages of cooking vegetables using stewing:

Minimal or no fat. Usually vegetables are stewed in their own juice or with the addition of a small amount of broth. Therefore, stewed vegetable dishes contain practically no vegetable and animal fats compared to fried ones. When fried, vegetables absorb large amounts of fat.
Stewed vegetable dishes always turn out juicy and flavorful. Boiled and steamed vegetables don't always have the richest flavor, and fried foods often turn out a little dry and require additional sauces.
Preservation of the maximum amount of nutrients. When vegetables are stewed, a rich broth is formed, which evaporates only a little. Unlike cooking vegetables, the resulting broth is not drained before serving the dish.

But, like other cooking technologies, stewing also has some disadvantages:

Loss of vitamins. With any heat treatment, vegetables lose some of their vitamins, micro- and macroelements. During short-term stewing, the beneficial nutritional composition of vegetables remains virtually unchanged, but during prolonged stewing, the beneficial substances decompose, leaving only carbohydrates and fiber in the vegetables.
To enhance the flavor, vegetables are often fried before stewing, which leads to an increase in fat in the finished dish and high calorie content.

What vegetables can be stewed and in what ways?

You can stew almost all vegetables of the vegetative and fruit groups.

The first group includes: potatoes, carrots, beets, sweet potatoes, celery root, onions and leeks, sorrel. Cabbage: white cabbage, Brussels sprouts, cauliflower, broccoli. Enhance the taste of stewed dishes with herbs such as dill, parsley, savory, basil, lemon balm or mint.

Fruit vegetables suitable for stewing: all types of tomatoes, eggplants, peppers, pumpkin, zucchini, zucchini, fresh green peas. Many stews also contain beans or legumes, but their cooking time until fully cooked is too long compared to vegetables. Therefore, they are added ready-made.

Methods for stewing vegetables

You can prepare stews using various utensils and cooking methods. This can be an open fire, cooking on an electric or gas stove, or baking in the oven.

Depending on the cooking method, vegetables are stewed in a frying pan, cast iron and ceramic dishes, clay pots, or in a slow cooker.

Pros and cons of each cooking method

Stewing in a frying pan

usually used for preparing small portions and after pre-frying vegetables.

Pros: the vegetables turn out juicy and cook quickly.

Cons: the dish may burn, you need to monitor the evaporation of the liquid.

When cooking over an open fire

It is more advisable to use cast iron cauldrons with a lid and thick walls.

Pros: In such dishes, vegetables will not burn, they will retain their juiciness and acquire a unique taste.

Cons: Cooking takes a long time and requires a lot of attention.

For preparing stewed vegetables in the oven

use cast iron molds and ceramic dishes. Dishes are baked in small clay pots in portions.

Pros: in such dishes, vegetables acquire a rich taste and aroma, and when served they look appetizing and original.

Disadvantages: dishes take a long time to simmer; liquid must be added during cooking.

Multicooker

– one of the best helpers when preparing a delicious stewed vegetable dish.

Pros: Minimal time investment, complete lack of control. With this kind of stewing, vegetables cook quickly and turn out juicy with a rich taste and aroma.

Cons: Some vegetables lose their vibrant color.

Regardless of the preparation, when serving the dish, you can garnish it with fresh herbs or top it with your favorite sauce.

Delicious stewed vegetables

By stewing vegetables, you can prepare both simple side dishes and complex independent dishes. To prepare simple dishes, use one type of vegetable or combine vegetables, which are stewed until fully cooked in the same amount of time. Usually all the components of such a vegetable platter are prepared at the same time. Often such dishes are included in the diet menu.

Complex dishes include stews, vegetables stewed with meat, mushrooms and fish. They are prepared in several stages. Each component product requires preliminary preparation: boiling, pickling, stewing or frying. All ingredients are mixed in a semi-finished state and brought to readiness in any convenient way. These dishes have a richer taste and appetizing appearance and higher calorie content.

Stewed vegetables - delicious recipes

Broccoli casserole with fish

broccoli 350 g,
potatoes 3 pcs,
cream 170 g,
chicken egg 3 pcs,
fresh red fish,
hard cheese 100 g,
nutmeg 5 g.

Preparation: divide the cabbage into inflorescences and boil for three minutes in salted water, boil the potatoes in their skins until half cooked, combine the eggs with cream, salt and nutmeg, and beat with a whisk. Peel the potatoes, cut into large rings, place in a baking dish, lay the cabbage on top, pour in the egg mixture. Bake in the oven at 200˚C for 20 minutes. Sprinkle the hot dish with cheese. Serve in portions hot or cold.

Vegetable sauté with mushrooms

Bulgarian pepper,
eggplants,
zucchini,
carrot,
pepper,
tomatoes. All vegetables 250 g.
Champignon mushrooms 300 g.
Garlic 3 cloves,
salt,
vegetable oil 70 g,
water or broth 200 ml.

Preparation: cut the vegetables and mushrooms into rings 5mm thick, salt the blue ones with 1 teaspoon of salt and set aside for half an hour, then rinse and dry with a paper towel. Fry mushrooms and vegetables one by one until golden brown and place in a cauldron. Pour in broth. Bring to a boil and cook over low heat until tender, about 20 minutes. At the end of cooking, add garlic. Serve in portions, garnished with herbs.

Stewing is one of the favorite cooking methods not only of professional chefs, but also of novice cooks because vegetable stews are very difficult to spoil. Even the most unexpected combinations of ingredients result in mouth-watering dishes with an original taste.

How to stew vegetables correctly - Vegetables, herbs, Recipes, tips, descriptions, reviews

In Russian national cuisine there are many ways of cooking: food is boiled, stewed, baked, fried, poached. Almost all of these methods do not require the addition of oil. Even frying food has long been possible without it: all thanks to cookware with non-stick coating.

Why do many housewives still add vegetable oil or butter everywhere? “It enhances the taste of the dish; fatty foods seem to taste better to us.”

,” explains Daria Rusakova, Ph.D., researcher at the clinic of the Federal State Budgetary Institution “Research Institute of Nutrition”, scientific consultant at the clinic “Nutrition and Health.”

As we know, fats play an important role in the formation of hormones and the absorption of vitamins. They make up the cell membrane, and without fats, oxygen exchange in the lungs would be impossible. Therefore, of course, you should not completely exclude oil from your diet. “It will be more useful to add it to the finished dish. The way we usually fill it up. When heated, oils lose their beneficial properties and even become carcinogenic.”

, - recommends Daria Rusakova.

If you regularly eat fish, meat, poultry, dairy products and nuts, your body will get all the necessary fats from these foods. So don't be afraid of a deficiency of an important nutrient. The habit of cooking without adding oils will be useful not only for people with cardiovascular diseases, atherosclerosis and excess weight, but also for those who can boast of good health. Here are some popular ways to cook without oil.

How to cook “Vegetables with mushrooms without oil”

1. For this dish you can use not only mushrooms, but also any meat. I chose the first option because I was preparing a dish for the Dukan diet. Champignons are a purely protein product that cooks very quickly.

2. Place the chopped mushrooms in a hot frying pan. Don't add oil! Reduce heat and fry with constant stirring for a couple of minutes, then add chopped onion.

3. Since I prepared this dish in winter, I had frozen vegetables. This is even better because during frying they released their juices and all the ingredients stewed in their own juices.

4. Chop the carrots and cabbage, add them to the rest of the vegetables and fry with constant stirring.

5. Add tomatoes and fry further.

6. Added Italian herbs and spring herbs for spices.

7. When the vegetables release their juice, cover with a lid and simmer over low heat.

8. Cauliflower should be added at the moment when the vegetables begin to stew. Cut the inflorescences into pieces, this will help the cabbage cook faster.

9. The water will gradually begin to evaporate. Add more if necessary (until the cabbage is done).

10. When the cabbage is soft, you can remove it from the heat. Greens can be added to taste.

11. Serve the dish hot, regardless of the time of day.

Bake in foil or sleeve

The principle of preparing dishes in foil and a plastic sleeve is approximately the same: wrap the food and bake it. True, the plastic sleeve is more airtight, so meat, poultry or fish cooks faster in it than in foil. But it also has an advantage: it can withstand higher temperatures. The main thing is to ensure that the matte surface of the foil is on the outside and that it interacts with the hot air of the oven. There is no need for oil, because meat products release natural juices that will saturate the side dish. The dish will turn out juicy provided that you pack it securely in foil or a sleeve.

For people who care about their health, it is very important not to use vegetable and natural fats when cooking. Let's look at ways to fry without oil in a frying pan, and also learn how to choose the right kitchen utensils for cooking lean food.

For frying in a pan, most housewives use butter or vegetable oil. However, few people think about the consequences that arise from regular consumption of such food.

An increased content of carcinogens due to disruption of intracellular metabolism can provoke the development of cancer!

Rules for choosing utensils for preparing vegetables and other dishes

Let's figure out how to fry without oil in a regular frying pan. Before you begin the cooking process, it is worth inspecting the kitchen utensils. For frying without oil, pans with a thick bottom are suitable. The material from which the frying pan is made does not matter at all, because the thick walls of the pan contribute to frying food in its own juices.

In addition, pay attention to the lid. It should fit tightly and not let moisture out of the pan. Thanks to the large volume of liquid, the dish will stew on its own. This oil-free cooking technology is ideal for vegetables, because they contain a large amount of moisture.

Cooking without oil in a frying pan using parchment

There is another equally practical and useful way of making delicious dishes without oil; it is based on the use of parchment. For it you will need high-quality material, preferably white.

You need to cut a circle out of paper in the shape of a frying pan and line the bottom with it. Carefully place the foods that need to be fried on top. The parchment may bulge, but after laying out all the ingredients, under their weight, it will bend and completely cover the surface of the pan.

Under the influence of high temperature, the dish will not shrink, as when frying in oil. Thus, cutlets, meat and fish are excellent.

Cooking on parchment is suitable for those who adhere to a diet and proper nutrition, as well as people who fast.

Which frying pan to choose for frying without oil

Nowadays special frying pans for frying without oil are gaining great popularity.

Let's take a closer look at their types:

Ceramic frying pan - suitable for frying foods with a high fat content. You can cook meat and vegetables on it, but as a result of cooking you will not get an appetizing crust.
Grilling is a great option for cooking meat. Since most frying pans are made of cast iron, the liquid does not evaporate from it, which makes it possible for the meat to be saturated with its own juices.
Teflon frying pan is the most current model of frying pan for preparing healthy food. However, this cookware has a significant drawback - it requires careful care. If scratches or other damage occurs, the frying pan loses its properties.

Taking into account all the above tips, we can conclude that frying without oil in a frying pan is possible, and even necessary. Cooking food this way will improve your health, help you reduce the number of calories you eat per day, and at the same time add variety to your diet.

Vegetables form the basis of proper nutrition. They are eaten raw and also added to salads, first and second courses. Today you will learn how to cook stewed vegetables in several ways - in the oven, in a slow cooker and in a regular frying pan.

general information

Many people consider stewed vegetables to be a boring and monotonous dish. But that's not true. For those who are on a diet and adhere to a healthy diet, garden gifts prepared in this way will be an ideal option in the daily menu. We offer you simple recipes that do not require a lot of time and money. To prepare tasty and low-calorie dishes, you can use seasonal summer vegetables or purchase a winter set of cabbage, carrots and potatoes. Modern refrigerators equipped with powerful freezers will keep food fresh.

Grocery list:

How to prepare stewed vegetables in a slow cooker? Everything is extremely simple:

1. We start by processing the potatoes. We peel the root vegetable and cut it into cubes, then place it in the multicooker bowl. Now let's take the carrots. We need to peel it, wash it thoroughly and chop it (cut into strips or cubes). Add to potatoes.

2. Let's start chopping the peeled onion. It is best if it is cut into half rings. Add onions to other vegetables.

3. One of the main ingredients of the dish is cabbage. Place half the head of cabbage on a cutting board and cut into cubes. Place the chopped cabbage in a slow cooker.

4. Pour in a glass of water. Salt and add your favorite spices. Mix all ingredients thoroughly with a special spatula. All that remains is to select the “Extinguishing” mode and set the timer for 30 minutes. Vegetables prepared according to this recipe can be served as a side dish or a separate dish. We wish you bon appetit!

Ingredients (for 4 servings):

How to cook stewed vegetables in the oven:

1. Peel and wash the zucchini, carrots, onions and potatoes. Now you need to grind them. Cut the potatoes into medium-sized pieces, and the zucchini and carrots into slices.

2. Rinse tomatoes and peppers with tap water. Take a sharp knife. Grind the onions, tomatoes and peppers into half rings. This way they will cook better.

3. Pour sour cream into a deep cup (you can use a bowl), add a little salt and your favorite spices. Pour the resulting sauce over the vegetables. Mix everything well.

4. To prepare the dish we will use a special baking dish. Lubricate its bottom with oil. Place vegetables in sour cream sauce. Cover with a lid or pack with foil. Place the mold in the preheated oven. We time it for 45 minutes. While the vegetables are stewing, you need to wash and chop the greens. In addition to parsley, you can use cilantro and dill. Place the prepared vegetables on plates. Sprinkle chopped herbs on top.

Vegetable stew in a slow cooker

You want to cook steamed vegetables in a slow cooker. Didn't you like the recipes above? Then we offer another one. Now we will describe the technology for preparing stew. To create this yummy dish you will need a minimum of time and effort, as well as this slow cooker vegetable recipe.

Ingredients for the stew:

carrots - two pieces;
two cloves of garlic;
canned tomatoes - 400 grams;
vegetable broth - a glass;
zucchini, onion and eggplant - one each;
sunflower oil - three tablespoons;
parsley - two sprigs;
salt;
ground cumin - teaspoon;
ground black pepper.

Cooking stew in a slow cooker:

Wash the eggplant, cut into cubes, place in a bowl, add salt and leave for half an hour.
Do the same with the zucchini.
Wash, peel, dry and cut the carrots into slices.
Peel the onion and cut into half rings.
Wash the parsley and separate it into leaves.
Pour three tablespoons of sunflower oil into the bowl of the device, turn on the “Multi-cook”, set the temperature to 160 degrees.
Heat the oil, add the onion, fry for five minutes.
Next, add ground cumin, carrots, tomato pulp, eggplant, and garlic. Mix all ingredients and cook for another five minutes.
Then pour the broth into the bowl, bring to a boil, add pepper, salt, zucchini and parsley.
Simmer for another ten minutes. Next, place the dish on plates.