Ceafa de porc cu legume la cuptor

Ceafa de porc cu legume la cuptor este o reteta simpla, rapida, aromata si pe gustul tuturor. Se pot folosi tot felul de legume, dar ingredientul principal care face acest fel de mancare sa fie atat de bun, este usturoiul. Multa lume nu mananca usturoi pentru ca il considera indigest. E posibil ca cel manacat crud (in mujdei de exemplu) sa produca unele probleme digestive. De data asta usturoiul este copt, asa ca il puteti manca fara grija. Continue reading „Ceafa de porc cu legume la cuptor”

Salata de cuscus cu legume

Salata de cuscus cu legume e buna si vara si iarna. Mai ales iarna, cand parca mi-e si mai pofta de legume. Ca sa se potriveasca anotimpului asta inghetat, am ales legume care se gasesc in tot timpul anului: ceapa, morcov. Rosii mi se par la vremea asta mai gustoase cele cherry, iar ardei … aici n-am nici un sfat. Ce iti face cu ochiul, aia sa cumperi 🙂
Reteta e tare simpla si destul de rapida. Cel mai mult dureaza sa aburesti cuscusul (care NU se fierbe) si sa-l lasi sa se racesca. In rest, mai usor decat atat nu se poate.

Salata de cuscus cu legume 

 

Timp de pregatire: 10 minute

Timp de gatire: 15 minute

Timp de racire: 30 minute

 

Ingrediente pentru 4 persoane

  • 400 g cuscus
  • 2 cepe rosii
  • 1 ardei rosu
  • 2 morcovi
  • 15 rosii cherry (sau 3 – 4 rosii mari)
  • 100 ml ulei de masline extravirgin
  • zeama de la o lamaie
  • sare dupa gust
  • cateva frunze de salata verde

 

Mod de pregatire:

Se fierbe un litru de apa. Se pune apa fiarta peste cuscus in asa fel incat sa il depaseasca cu doua degete. Se acopera cat se poate de etans recipientul si se lasa cuscusul sa se umfle.
In acest timp se pregatesc legumele: se curata si se taie cubulete. Morcovii se pot rade pe razatoarea mare.
Dupa 20 de minute de stat la abur, cuscusul devine moale. Se pune uleiul, zeama de lamaie, sare dupa gust si se amesteca. Se pune pe o tava si se lasa la racit. Cand e rece se amesteca cu legumele.
Salata de cuscus cu legume se potriveste de sare si ulei. Se serveste rece, cu fasii de salata verde.
Salata de cuscus cu legume

Dovlecei umpluti vegetarieni

As fi putut numi aceasta reteta dovlecei umpluti de post, dar eu nu tin post niciodata, asa ca ar fi fost o mistificare. Dar, cum eu mananc foarte des vegetarian, o sa-i numesc dovlecei umpluti vegetarieni. Ba chiar vegani, daca eliminati parmezanul de deasupra. Tinand cont ca niciodata nu m-am entuziasmat in fata unei halci de carne, pot spune ca acesti dovlecei sunt mult mai buni decat cei umpluti cu carne. Usturoiul si multitudinea de plante aromatice verzi (abia culese din gradina) le vor da o aroma si o prospetime de care va veti indragosti.

 

Dovlecei umpluti vegetarieni 

 

Timp de pregatire: 20 min

Timp de gatire: 20min

 

Ingrediente pentru 8 dovlecei

  • 8 dovlecei
  • 2 cepe mari
  • 4 catei de usturoi
  • 2 morcovi
  • 400 ml suc de rosii
  • frunze de patrunjel, marar, oregano
  • 150 g orez
  • 50 ml ulei de masline extravirgin
  • sare, piper dupa gust
  • optional: 200 g parmezan ras

Mod de preparare:

  • Dovleceii se curata de coaja, se taie in doua pe lungime si cu o lingurita li se scot semintele.
  • Ceapa, usturoiul si morcovul se toaca marunt. Uleiul se incalzeste intr-o tigaie si in el se pun legumele. Se sareaza putin si se calesc la foc mic, pana se inmoaie (3-4 minute)/ Se adauga orezul si se caleste si el un minut. Se pun 300 ml de apa si se lasa sa fiarba pana ce apa e absorbita. Se ia tigaia de pe foc si se amesteca inauntru ierburile aromatice tocate mic.
  • Dovleceii se umplu cu amestecul de mai sus. Se pun in tava de la aragaz, se sareaza si se pipereaza si se acopera cu sucul de rosii. Deasupra se poate pune parmezan ras.
  • Dovleceii se lasa in cuptorul incalzit la 180 C cam 20 – 30 de minute, pana se inmoaie. Se mananca calzi (cu putin iaurt) sau reci.

Legume gratinate

Cum lunea nimeni n-are chef de nimic (vorba aia: nici iarba nu creste!), ma gandesc ca nu prea aveti chef de gatit. In speranta ca o sa vi se para o reteta simpla (eu asa o consider), azi v-am adus legume gratinate. Nu trebuie sa folositi aceleasi legume ca si mine. Puneti ce va place voua. Ba, chiar puteti folosi legume congelate. Optiunile sunt multe si variate.

Legume gratinate

Timp de pregatire: 15 min

Timp de gatire: 45 min

 

Ingrediente pentru 4 portii:

  •  800 g legume variate (morcovi, broccoli, conopida, mazare verde, fasole verde, etc)
  • 2 linguri cu faina
  • 50 g unt
  • 200 ml lapte
  • 250 g parmezan
  • 1/2 lingurita praf de nucsoara
  • sare, piper dupa gust

 

Mod de pregatire:

  • Legumele se curata, se taie cuburi mari egale ca marime si se oparesc 5 minute in apa fiarta cu sare. Se scurg si se pun intr-o forma termorezistenta.
  • Sosul Bechamel: untul se topeste la foc mic intr-o tigaie. Se pune faina si se amesteca ( aveti grija sa nu se arda). Se adauga laptele cald, cate putin, amestecand dupa fiecare adaugare, ca sa nu se formeze cocoloase. Daca, totusi, acestea se formeaza, treceti sosul prin sita inainte de a-l folosi. In final se pune in sos nuscsoara, sare si piper dupa gust. In sos se amesteca 3/4 din parmezanul ras. Sosul se toarna peste legume.
  • Deasupra se presara restul de parmezan ras. Mancarea se gateste in cuptorul preincalzit, la 180 C, pentru 30 – 45 de minute, pana ce legumele sunt moi si sosul devine auriu deasupra.

 

Puteti gasi reteta si pe siteul iCook.to

Supa din legume de sezon

 Supa este un fel care nu lipseste aproape deloc din meniul nostru zilnic. Cel mai mult ne place supa din legume, fara carne. Unii ar putea zice ca e fada, ca n-are nici un gust fara un os acolo, de porc sau de vita. Pe acestia vreau sa-i contrazic: supa din legume, daca e bine facuta, e foarte gustoasa. In ea se amesteca toate aromele legumelor folosite. Important e sa se foloseasca multe legume. Legumele puse in supa nu trebuie toate tocate. Le puteti lasa asa, bucati mari pentru a da gust mai bun supei. Tocati marunt numai ce si cat vreti sa mancati. Cred ca in felul acesta impacati gusturile tuturor.

Si acum reteta, care poate fi printata pentru mai tarziu 🙂

 Supa din legume de sezon

 

Timp de pregatire: 20 minute

Timp de gatire: 60 minute

 

Ingrediente pentru 8 portii (oala de 5 litri)

  • 4-5 morcovi
  • 2 cepe medii
  • 1 bucata de telina
  • 1 radacina de patrunjel
  • 2 maini de mazare verde boabe
  • cateva buchetele de conopida (poate fi congelata)
  • cateva buchetele de broccoli (poate fi congelata)
  • 2 fire de ceapa verde
  • 1 fir de usturoi verde
  • patrunjel verde
  • 2 linguri cu ulei de masline extravirgin
  • sare dupa gust

Mod de pregatire

  • Ceapa verde si usturoiul verde se toaca. De asemenea se toaca 2-3 morcovi, o bucata de telina si radacina de patrunjel (daca va place gustul).
  • Uleiul se incalzeste in oala si in el se inmoaie ceapa si usturoiul cu putina sare (adica se calesc la foc mediu pana se inmoaie, fara a se colora). Se adauga radacinoasele care nu au fost tocate si se umple oala cu apa.  Dupa ce da in clocot, focul se da mic, oala se acopera si se lasa sa fiarba 10 – 15 minute, pana ce radacinoasele incep sa se inmoaie.
  • Se pun toate celelalte legume si se adauga putina sare. Se lasa sa fiarba la foc mic 10 minute, apoi supa din legume se potriveste de sare si se inchide focul. Se adauga patrunjelul tocat si se acopera cu un capac.

 

 

 

 

Puteti gasi aceasta reteta si pe siteul iCook.to

Reteta de mancare mexicana

 Cand am inceput aceasta reteta de mancare mexicana, nu mi-am putut imagina cat de gustoasa va iesi. Nu stiu daca bunatatea vine din legumele de calitate pe care le-am folosit (chiar daca au fost la conserva), sau din condimente. E posibil ca toata combinarea asta a lor sa rezulte intr-o mancare pe care nu-ti vine sa o mai lasi.

Reteta de mancare mexicana contine carne de pui si multe legume colorate. Pentru ca toate sunt pregatite inabusit, mancarea e ca o explozie de sanatate. Daca nu puneti prea mult chili, puteti sa o serviti si copiilor, care vor fi atrasi de amestecul vesel de culori si vor uita ca acolo sunt legume 😉

 Am pregatit reteta asta si pentru site-ul iCook.to

Si nu uitati ca puteti printa reteta, pentru mai tarziu 🙂

Reteta de mancare mexicana

 Reteta de mancare mexicana cu legume si pui

 

Timp de pregatire: 10 minute

Timp de gatire: 25 minute

 

Ingrediente

  • 400 g pulpe de pui dezosate
  • 1 conserva legume mexicane
  • 1 conserva fasole rosie
  • 3 fire ceapa verde tocata
  • 1 fir usturoi verde tocat
  • 1/2 lingurita seminte de chimion
  • 30 ml ulei
  • chili
  • coriandru
  • lamaie felii
  • sare dupa gust

 

Mod de pregatire

Semintele de chimion se prajesc cateva minute in uleiul incalzit. Se adauga pulpele de pui, chili si putina sare.  Se amesteca bine, in asa fel incat carnea sa fie acoperita cu condimente. Cratita se acopera si se fierbe la foc mic 10 minute.

Se adauga ceapa si usturoiul si legumele din conserva. Se amesteca bine si se mai lasa la fiert 15 minute. Mancarea se potriveste de sare si chili. Se serveste calda cu coriandru si felii de lamaie

 

Muffins sarate, cu legume si parmezan

Am facut reteta de muffins sarate din doua motive. Unu: ca nu stiam ce sa mai pun in pachetelul zilnic (de branza ne saturasem, mezeluri nu). Si doi: e cineva la mine acasa care mananca legumele din doi in paishpe. Asa am gasit modalitatea asta de a le ascunde bine 😉

Eu am folosit de data asta (pentru ca am fost cam lenesa, recunosc) legumele deja taiate si prefierte din conserva. Dar merge si varianta celor congelate. Sau puteti sa puneti chiar (daca aveti prea mult timp liber :P) legume proaspete. Sa fiti atenti sa le taiati in cuburi mici si cat de cat egale. Pe cele congelate v-as spune sa le opariti 2-3 minute, apoi sa le scurgeti bine inainte de a le pune in coca. Asta pentru ca prin decongelare lasa apa si n-ar fi tocmai indicat sa se intample asa ceva in timpul coacerii. Si legumele proaspete pot fi oparite inainte. Daca le puneti in coca netratate termic, vor ramane mai tari. Dar depinde de gusturile fiecaruia. Si tot de gusturile voastre depinde ce legume alegeti sa puneti in aceste muffins sarate. Puteti sa faceti o groaza de combinatii. Sky is the limit! Continue reading „Muffins sarate, cu legume si parmezan”

Salata cu orez si legume, vegana

Vreti ceva rapid, usor si gustos? Asta-i reteta: salata cu orez si legume. Se face in doi timpi si trei miscari si o puteti lua in pachetel la serviciu pentru ca e la fel de buna calda si rece. Eu am folosit legume mexicane, dar e la fel de gustoasa cu orice alte legume va plac.

Daca va plac salatele reci, puteti incerca si salata de couscous cu feta si menta, pe care am facut-o mai de mult.  Continue reading „Salata cu orez si legume, vegana”

Supa crema de broccoli cu parmezan

Oare a cata reteta cu broccoli sa fie asta? Cred ca a cincea. Sau pe acolo. Se vede ca-mi place, nu? Mai ales cand anul acesta am avut broccoli in gradina, cum sa ratez asa bunataturi? Ce am folosit aici e ultima transa, asa ca trebuia sa fac ceva deosebit. Am ales o supa crema (cu toate ca mai am si altele pe blog), si asa am impacat si capra si varza. Adica mi-am satisfacut poftele si am reusit sa particip la editia acestei luni a proiectului „Dulce Romanie”. Kadia @ „In jurul Kadiei” ne-a propus sa gatim fie supe creme, fie cu scortisoara. Si m-am conformat.

Acesta reteta de supa crema incepe clasic, cu fondul de legume. Dar, spre deosebire de celelale, este mult imbunatatita de ceva parmezan. Care nu se pune la sfarsit, ci in blender odata cu legumele. Daca nu aveti parmezan, puteti pune alt tip de branza care se topeste: cheddar, cascaval sau chiar branza cu mucegai. Oricare ar fi, adaosul acesta o sa dea supei voastre o aroma si o textura de vis.

 

Supa crema de broccoli cu parmezan

Nu uitati ca puteti printa reteta, sau o puteti salva pentru mai tarziu 🙂

Supa crema de broccoli cu parmezan

 

Timp de pregatire: 10 minute

Timp de getire: 30 minute

 

Ingrediente pentru 8 persoane

  •  500 g broccoli buchetele
  • 2 cartofi, cuburi
  • 1 ceapa, tocata
  • 1/2 morcov
  • 1 bucatica telina
  • 5 boabe de piper si o foaie de dafin
  • 150 g parmezan ras
  • sare dupa gust

 

Mod de pregatire:

Toate legumele se pun la fiert in 3 litri de apa, impreuna cu piperul si dafinul. Dupa 20 de minute (cand legumele sunt fierte) se scot boabele de piper si foaia de dafin. Legumele, impreuna cu parmezanul si jumatate din lichid se pun intr-un blender si se mixeaza bine. Daca e prea groasa, se mai adauga supa pana cand ajunge la consistenta dorita.
Supa se serveste calda, cu putin parmezan ras deasupra.

Ciorba de peste cu bors

 

Toata lumea stie ca cea mai buna ciorba de peste se face in oala imensa, din nenumarate feluri de pesti. Asa ca in Delta. Dar daca ti se face pofta si esti acasa, eu spun ca merge sa o faci si cu ce ai la indemana. Prin urmare reteta mea este pentru o oala de 5-6 litri si contine numai crap. Dar asta nu ne-a impiedicat s-o inghitim hulpav si s-o terminam cat ai zice … peste. Aceasta reteta de ciorba de peste este dietetica, pentru ca nu contine ulei si nici potentiatori de aroma. Eu am folosit bors de casa, dar se poate folosi bors cumparat din piata, de la taranci. V-as ruga sa nu faceti bors din prafuri, pentru ca oricat ar spune respectivele firme ca sunt naturale, eu nu-i cred. In mod sigur borsul praf contine  monoglutamat de sodiu, o substanta chimica de care devii dependent daca o folosesti.

Si nu uitati ca puteti printa reteta, sau o puteti salva pentru mai tarziu 🙂

Ciorba de peste cu bors

 

Timp de pregatire: 20 minute

Timp de gatire: 40 minute

Ingrediente:

  • 1,5 kg peste (cozi si capete de crap)
  • 2 cepe tocate
  • 1 ardei tocat
  • 3 rosii tocate
  • 1 morcov tocat
  • leustean
  • sare dupa gust
  • 1/2 litru bors de casa

 

Mod de pregatire:

Intr-o oala incapatoare se pun toate legumele si se fierb 10 minute. Se adauga pestele si se lasa la fiert 15- 20 de minute (in functie de cat de mari sunt bucatile de peste).
In acest timp borsul se fierbe cateva clocote. Se adauga peste ciorba si se mai fierbe unul- doua minute. se potriveste de sare.
Se ia ciorba de peste pe foc si se adauga leusteanul tocat marunt. Se acopera si se lasa sa stea 10 minute inainte de a o servi.

Ghiveci de legume pentru iarna

Si daca tot se apropie toamna, hai sa va arat ce puteti face cu bogatia de legume pe care le gasiti in piete. Un ghiveci de legume pentru iarna, pe care eu il fac de mai multi ani, si care la iarna se va transforma intr-o mancare cu aroma de vara. Se pot folosi si alte legume, in functie de preferintele fiecaruia.

Ghiveci de legume pentru iarna

Ingrediente:

  • 3 kg vinete
  • 1 kg ceapa
  • 2 kg rosii
  • 1/2 kg fasole verde
  • 1/2 kg ardei
  • 1/2 kg dovlecei
  • 1 l ulei
  • 2 + 3 linguri de sare

 

Mod de pregatire

  • Taie rosiile felii rotunde.
  • Curata coaja vinetelor o fasie da una nu.  Taie-le rondele. Fierbe 2 litri de apa cu 1 lingura de sare si pune vinetele in ea. Fierbe-le 3-5 minute, apoi scurge-le bine.
  • Curata coaja dovleceilor, scoate-le miezul cu seminte. Taie-i felii.
  • Taie ceapa rondele
  • Taie ardeii fasii.
  • Fierbe 1 litru de apa cu 1 lingura de sare si pune fasolea verde. Fierbe-o 5 minute, pana se inmoaie. Scurge bine fasolea
  • Intr-o cratita (sau mai multe) potrivita pentru cuptor amesteca toate legumele cu 3 linguri de sare si 1/2 litru de ulei. Pune cratita in cuptor pentru 20 de minute.
Ghiveci de legume pentru iarna
  • Pune legumele in borcane si acopera-le cu lichidul lasat de acestea in cratita. Daca lichidul nu ajunge ca sa le acopere, completeaza cu ulei. Inchide bine borcanele cu capace.
  •  Pune borcanele intr-o cratita mare, pe fundul careia ai pus cateva ziare. Pune apa peste borcane, sa le acopera minim 2/3.
  • din momentul in care apa clocoteste, pune un capac peste borcane si fierbe-le 30 minute. Lasa borcanele sa se raceasca in apa, pana a doua zi.
English version
 Autumn is approaching,so  let me show you what you can do with the abundance of vegetables that you find in markets. I can vegetables in this way for many years, and in winter the content of these jars will turn in a meal with summer flavors :). You can use other vegetables, depending on what you like. 

Ingredients:
  •     3 kg aubergines (egg plant)
  •     1 kg onions
  •     2 kg tomatoes
  •     1 / 2 kg green bean
  •     1 / 2 kg bell pepper
  •     1 / 2 kg zucchini
  •     1 l oil
  •     2 + 3 tablespoons salt

How to:

  •     Slice the tomatoes.
  •     Clean and peel the eggplants. Slice them. Boil 2 liters of water with 1 tablespoon of salt and add the eggplants. Boil them for 2-3 minutes. Drain them well.
  •     Peel the zucchini and remove their seeds. Slice them.
  •     Slice the onions.
  •     Cut the bell pepper in strips.
  •     Boil 1 liter of water with 1 tablespoon of salt and add the green beans. Boil them for five minutes, until soft. Drain well
  •     In a saucepan suitable for oven mix all vegetables with 3 tablespoons of salt and 1 / 2 liter of oil. Put the pan in oven for 20 minutes.
  •     Put vegetables in jars and cover them with the liquid formed in pan. If not enough liquid to cover the vegetables, fill with oil. Tightly close the jars with lids.
  •      Put  the jars in a large pot, over few layers of newspapers. Cover the jars at least 2/3 with water.
  •     Once the water boils, put a lid over the jars and boil them for 30 minutes. Allow jars to cool in the water until the next day.  


Tarta ratatouille

Bogatia legumelor m-au determinat sa fac o tarta ratatouille.

Tarta ratatouille

Ingrediente pentru o tava de 26 cm:

Pentru crusta

  • 150 g faina
  • 60 g unt
  • 1 lingurita sare
  • 3-4 linguri de apa rece

 

Pentru umplutura

  • 1vanata
  • 1 dovlecel
  • 1 ardei rosu
  • 1 ardei portocaliu
  • piper dupa gust
  • 100 g cascaval
  • 100 g mozzarella
  • 100 g branza de burduf
  • 3 oua
  • 200 ml smantana
  • 6 linguri de ulei

 

Mod de pregatire

  • In cuva robotului (sau se poate amesteca cu mana) pune faina, untul, sarea si 3 linguri de apa rece
  • Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format. Scoate coca din cuva si inveleste-o in folie de plastic. Pune-o in frigider minim 30 minute. Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
  • Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta
  • Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe  fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste „in orb” si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.
  •  Coace tarta 15 minute, nu total, la 180 C
  • In acest timp prepara umplutura: Taie toate legumele felii. Incalzeste cate putin ulei si prajeste feliile de vinete si dovlecei pe ambele parti, pana se inmoaie putin
  • Rade cascavalul si branza mozzarella. Pune branzeturile pe fundul blatului de tarta.
  • Aseaza feliile din legume alternativ vanata, dovlecel, ardei rosu, ardei galben. Presara piper
  • Bate bine ouale. Adauga branza de burduf si smantana. Amesteca pana se omogenizeaza. Adauga piper  dupa gust. Toarna amestecul peste legume.
  • Coace tarta in cuptorul incalzit la 180 C, pentru 30 de minute (sau pana cand se intareste si se aureste)
  • Lasa tarta sa se racoreasca putin (10 minute) in tava, apoi scoate-o sa se raceasca complet pe un gratar metalic.
English version
 
Ingredients for a 26 cm tray:

For crust

  •     150gflour
  •      60 g butter
  •      1 teaspoon salt
  •      3-4 tablespoons cold water

For the filling
  •      1 eggplant
  •      1 zucchini
  •      1 red bell pepper
  •      1 orange bell pepper
  •      black pepper
  •      100 g swiss cheese
  •      100 g mozzarella
  •      100 g goat cheese
  •      3 eggs
  •      200 ml sour cream
  •      6 tablespoons oil

How To:

 

  • Put the flour, butter, salt and 3 tablespoons cold water in the food processor (or by hand) and pulse them until a ball of dough is formed. If this doesn’t happen, add one more tablespoon of water. Do not mix much, but only until the dough has formed. Remove dough from bowl and wrap it in plastic wrap. Put in refrigerator at least 30 minutes. When you remove the dough from the refrigerator, heat oven to 190 C
  • Sprinkle the table with flour and stretch the dough until it’s big enough to cover the tart tray
  • Place the dough in the tray, pressing well on the edge to obtain a nice shape. With a fork pierce the bottom of the crust from place to place. Put parchment paper on the bottom of the tarts and fill it with beans.
  • Bake the crust 15 minutes, not total
  • Meanwhile prepare the filling: Slice all vegetables. Heat a little oil and fry the eggplant and zucchini slices on both sides until slightly softened
  • Grate swiss cheese and mozzarella cheese. Put them in the half baked tart crust. 
  • Place alternating slices of vegetables, eggplant, zucchini, red peppers, yellow peppers. Sprinkle black pepper 
  • Beat eggs well. Add goat cheese and cream. Mix until smooth. Add black pepper to taste. Pour mixture over vegetables.
  • Bake tart in heated oven to 180 C, for 30 minutes (or until golden)
  • Allow tart to cool slightly (10 minutes) in the pan, then remove, to cool completely on a metal grill.

Ciorba de legume cu leustean

Vara imi place sa fac ciorbe din legume. In functie de  ce gasesc prin gradina (daca sunt la tara) sau prin frigider, ciorbele mele contin o mare varietate de legume. Exista, insa, ceva ce au in comun: leusteanul. Asta pentru ca mi se pare cea mai potrivita aroma pentru o ciorba acra. Ciorba de legume cu leustean este vedeta zilelor toride de vara, pentru ca se poate manca si rece.

 

Ciorba de legume cu leustean

Ingrediente pentru o oala de 5-6 litri

  • 2 cepe medii, tocate
  • 2 morcovi medii, tocati
  • 1 radacina patrunjel, tocat
  • 1 radacina telina, tocata
  • 1 ardei, tocat
  • 1 dovlecel, tocat
  • 3 l apa (sau 2 l apa + 1 l supa de pui)
  • 3 linguri de ulei
  • 1 cutie rosii decojite in bulion
  • 1 legatura patrunjel, tocata marunt
  • 1 l bors
  • sare dupa gust

Continue reading „Ciorba de legume cu leustean”

Sparanghel cu pui stir-fry

Postul de azi poate face parte din ciclul „Ce minunatii am mai gasit prin piete”. Nu mi-a venit sa cred cand azi, pe o taraba am zarit manunchiuri de sparanghel. Frumusele, prospetele si mai mari decat cele din supermarketuri. 10 RON un manunchi.

Am cumparat un manunchi si, cum nu am mai facut pana acum, am inceput documentarea. Intr-un final, moarta de foame si pofta, am ales sa fac ceva rapid si usor. Aceasta reteta de sparanghel cu pui este o struto – camila, pentru ca am ales ca garnitura de carne sa o gatesc rapid, in tehnica chinezeasca stir – fry. Rezultatul final a fost asa de rapid si bun, ca cine mai sta acum sa se lamenteza din ce tara vine reteta 😛

 

Sparanghel cu pui stir-fry

 

Timp de pregatire: 10 minute

Timp de gatire: 20 minute

Pentru sparanghel am fiert putina apa intr-o cratita si l-am pus acolo, acoperit cu un capac si cu 1 lingurita de sare. Dupa ce s-a fiert (cam 5-7 minute), l-am strecurat si l-am mai pus putin in cratita cu unt.

In timp ce sparanghelul fierbe, taie fasii subtiri un piept de pui. Pune-l intr-un castron si peste el toarna niste vin, 2 linguri de sos de soia si 1 lingura de amidon de porumb. Amesteca bine.
Intr-o tigaie wok incalzeste 3 linguri de ulei de porumb. Taie felii 2 catei de usturoi si invarte-i putin in uleiul incins. Pune carnea si amestecand, rumeneste-o pe toate partile. Pune capacul si lasa cateva minute pana ce carnea e gata.
Serveste sparanghelul cu garnitura de pui.

English version:
 
I have to admit this is my first time eating asparagus. Here in Romania this vegetable is an „exotic’ one, because we don’t cultivate it. You can find asparagus in big hypermarkets, but I like to eat my vegetables fresh and to know from where they come. So, you can ask yourself what happened that I start cooking asparagus? Few days before, while shopping in the vegetable market (Where farmers come with their fresh products, directly from the field), I saw them on a stand. I couldn’t believe my eyes! The lady selling asparagus told me that she cultivates them. They looked so fresh and tasty, that I couldn’t resist and I bought a bunch. 
At home, I had to search for a good recipe. Finally, almost dead from hunger, I chose to do something quick and easy. 
Ingredients
  • 1 chicken breast, cut in thin stripes
  • 1 bunch asparagus, washed
  • 2 tablespoons soy sauce
  • 1 tablespoon corn starch
  • 4 Tbs white wine
  • 3 tablespoons corn oil
  • 2 cloves of garlic

Boil some water in a skillet and put the asparagus in it. Add a teaspoon of salt and let it simmer for 10 minutes. Drain the water (or reserve it for a soup), return the asparagus in the skillet and sautee it with some butter.While boiling asparagus, cut chicken breast in thin strips. Put meat in a bowl and mix it with wine, soy sauce and corn starch. In a wok heat the corn oil. Slice the cloves of garlic and slightly fry them in hot oil. Put the meat and stirring, brown it on all sides. Put the lid and let a few minutes until the meat is ready. Serve asparagus with chicken garnish.

Ghiveci de legume cu carne – Brunswick stew

Acest fel de mancare l-am pregatit pentru prima mea participare la The Daring Kitchen Callenge. Despre ce e vorba aici???!!! Pai The Daring Kitchen e un site unde in fiecare luna se propune un fel de mancare, care este apoi reprodus de persoane de prin toata lumea. Bineinteles, fiecare are un mod aparte de a o realiza. Pe 14 ale fiecarei luni, reteta este dezvaluita si participantele isi etaleaza „realizarile”. De data asta a fost vorba de un fel de ghiveci de legume cu carne american, la origine facut din iepure. Cum in zilele noastre (si la vremea asta din an) iepurii nu se gasesc, eu am folosit carne de curcan si manzat.

Ingrediente (pentru 6 persoane)

Ghiveci de legume cu carne
  • carne: 1 pulpa inferioara de curcan, cam 300 g vita (taiata cubulete) si cam 200 g costita afumata. In total in jur de 800 g .
  • 2 cartofi medii, taiati cubulete
  • 2 cepe medii, taiate
  • 1 cutie rosii in bulion
  • 300 g porumb congelat
  • 1 cutie fasole rosie, spalata de suc
  • 1 bucata telina, taiata cuburi
  • 2 morcovi taiati cubulete
  • cate 1/2 lingurita: cimbru, maghiran, piper,
  •  2 linguri otet balsamic
  • 1 praf chilli
  • sare dupa gust
  • 30 g unt

 

Mod de pregatire:

In reteta originala se foloseste si zahar, dar porumbul a fost dulce, asa ca eu n-am mai pus.

Mai intai am fiert carnea de vita, curcan si costita afumata in apa cat sa le cuprinda. Intr-o oala mare am pus untul si am calit putin ceapa, apoi morcovul si telina. Am adaugat putin din zeama de carne si am lasat pana s-au inmuiat. Am dezosat carnea de curcan si am pus-o in oala alaturi de cea de vita. Am adaugat celelalte ingrediente (inafara de otet si rosii) si zeama de carne cat sa fie la nivel, am pus capacul si am fiert la foc mic pana ce cartofii s-au fiert.

Am adugat rosiile taiate mic si sucul de rosii si am mai fiert la foc
mic pana ce s-a format sosul.Se spune ca mancarea e gata cand lingura sta dreapta in ea. Uite ca la mine a stat =))) . Pentru culoare am pus si putina ceapa verde.

Gustul mancarii e cam dulce, de la toate legumele, de aceea cand am servit-o am pus deasupra putin otet balsamic.

Giveci de legume cu carne

 

Si aici este modul de preparare, in engleza

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s
Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose
recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and
Ted Lee, and from the Callaway, Virginia Ruritan Club.

Hi there! I’m Wolf of Wolf’s
Den
. For this Challenge, I chose a popular pan-Southern classic called
Brunswick Stew.
Brunswick Stew has a long, and oft debated history. Brunswick, Georgia
claimed that the first Brunswick Stew was created there in 1898. There is, at
the Golden Isles Welcome Center on Interstate 95, a bronzed stew pot with a
plaque proclaiming this fact.
However, Brunswick, Virginia claims that the first Brunswick Stew was
created there by a camp cook named Jimmy Matthews in 1828, for a hunting
expedition led by Dr. Creed Haskings, a member of the Virginia State
Legislature for a number of years. He was said to have used squirrel in the
original Brunswick Stew created for the group when they returned. The hunters
were at first skeptical of the thick, hearty concoction, but upon tasting it,
were convinced and asked for more.
Every year, there is an Annual Brunswick Stew Cookoff that pits
‘Stewmasters’ from both Virgina and Georgia against their counterparts, and
takes place every October in Georgia.
In the early 20th Cent, the rivalry of the two Brunswicks helped make this
dish as popular as it is today, and it quickly became a pan-Southern classic.
Some recipe call for the original addition of squirrel, but most allow for
chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The
vegetables can vary widely from variation to variation, however, the Brunswick
Stewmasters recipe says *exactly* what is used in competion stews, and states
that “Adding any additional ingredient(s) will disqualify the stew from being
an original Brunswick Stew.”
However, most agree that, Brunswick stew is not done properly “until the
paddle stands up in the middle.”
The first recipe is more traditional – long and involved, as can be many
Southern recipes. The second was the very first Brunswick stew I ever tasted.
Both are fairly straight forward and easy, requiring no special equipment,
techniques, or super hard to find ingredients.
Recipe Source(s)- I’ve included two different recipes for
this Challenge, out of the hundreds of variations out there. The first is from “The
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee”,
and the second from the Callaway, Va Ruritan Club, who
hand out cards with their recipe printed on them, every year at the Blue Ridge
Folklife Festival, and where I tried my first ever Brunswick Stew.
Posting Date– April 14, 2010
Blog Checking Lines- The 2010 April Daring Cooks challenge was
hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make
Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros.
Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia
Ruritan Club.

Notes-
Version One-
1- I used 2 Serrano Chiles, fresh, stemmed, deseeded and sliced into quarters.
Use what you have on hand or can get easily.
2- I used pork (country style pork ribs, which here, are mostly meat, with very
little bone) instead of rabbit, as it is hard to find, as well as rather on the
expensive side. In fact, the original recipe says to “substitute 1 1/2lbs of
boneless pork shoulder cut to 1” dice”.
3- I used Swanson’s Cooking Chicken Stock, rather than make my own, as it would
have added extra time to an already long cooking time. You could use your own
homemade stock or store bought if you prefer.
4- I used frozen corn, canned butterbeans, red onions, red skinned potatoes,
frozen carrots, and chopped the celery into a rough dice. You could also use
lima beans if butterbeans are not handy or easy to find.
5- Now, it seemed to me that is was a waste of perfectly good bacon and celery
to simply discard them. So I left them in mine. The chiles fell apart as I
tried to remove them, so only the skins were actually removed. You could do the
same if you choose.
6- You can use dried bay leaves if you do not have fresh handy. In fact, the
ONLY reason I used fresh myself, is because I happen to have a Bay plant.
Otherwise, dried is generally the way to go.
Version Two-
Poultry Seasoning contains variations of sage, thyme, pepper, marjoram or
other similar herbs. You can substitute with your favorite herbs and spices if
you cannot find actual poultry seasoning.
Variations allowed-

Recipes may be halved if you choose.
You may substitute any vegetables you don’t prefer. You may use fresh, canned
or frozen vegetables. My variations are included in the notes. For example-
some recipes include okra in their stew, others use creamed corn.
You may sub out the rabbit for pork, turkey, beef, or even another game animal
if you have it available.
Mandatory- You must use one of the two recipes provided.
Now, to not exclude our vegans/vegetarians, if you’d like, use vegetable stock
and leave out the meats. It won’t be a ‘true’ Brunswick Stew, but it’ll have
the spirit of one.}J
There’s no gluten anywhere in this that I’m aware of, so we’re good in that
regard.
Prep Time-
Recipe 1- Estimated time-3-4 hours, longer if making the Sunday Chicken
Broth, or your own stock from scratch
Recipe 2- Estimated Time- 1 ½ to 2 ½ hours, depending on whether you have your
meats already cooked first.
Equipment needed-
Large stock pot, at least 10-12qt OR Dutch Oven , or smaller if you halve the
recipe used
Cutting board
Knives
Measuring cups and spoons
Colander
Large bowl
Large wooden spoon for stirring
Tongs
Ingredients-
Recipe One, the Long Way-
From “The
Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be
Southerners” by Matt Lee and Ted Lee

Serves about 12
1/4 lb / 113.88 grams / 4 oz slab bacon, rough diced
2 Serrano, Thai or other dried red chiles, stems trimmed, sliced, seeded,
flattened
1lb / 455.52 grams / 16oz rabbit, quartered, skinned
1 4-5lb / 1822.08- 2277.6 grams / 64-80oz chicken, quartered, skinned, and most
of the fat removed
1 Tablespoon / 14.235 grams / ½ oz sea salt for seasoning, plus extra to taste
2-3 quarts / 8-12 cups / 64.607-96.9oz Sunday Chicken Broth (recipe below)
2 Bay leaves
2 large celery stalks
2lbs / 911.04 grams / 32oz Yukon Gold potatoes, or other waxy type potatoes,
peeled, rough diced
1 ½ cups / 344.88 grams / 12.114oz carrots (about 5 small carrots), chopped
3 ½ / 804.72 grams / 28.266oz cups onion (about 4 medium onions) chopped
2 cups / 459.84 grams / 16.152oz fresh corn kernels, cut from the cob (about 4
ears)
3 cups / 689.76 grams / 24.228oz butterbeans, preferably fresh (1 ¼ lbs) or
defrosted frozen
1 35oz can / 996.45 grams / 4 cups whole, peeled tomatoes, drained
¼ cup / 57.48 grams / 2.019 oz red wine vinegar
Juice of 2 lemons
Tabasco sauce to taste
Recipe Two, The Short Way-
This version goes on the assumption that you already have cooked your
meats and have broth on hand. This was also my first experience with eating
Brunswick stew. It’s got more of a tomato base, has larger, chunkier
vegetables, but is just as wonderful as recipe one. However, it is a lot
quicker to make than the first recipe.


Brunswick Stew recipe
from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife
Festival in Ferrum, Va.

Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all
three meats
3 medium diced potatoes
2 medium ripe crushed tomatoes
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
4-5 strips crumbled bacon
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
Dash of red pepper
2 diced carrots (optional)
Tomato juice
Directions-
Recipe 1-
1-In the largest stockpot you have, which is hopefully larger than the 5 qt
ones I have, preferably a 10-12 qt or even a Dutch Oven if you’re lucky enough
to have one, fry the bacon over medium-high heat until it just starts to crisp.
Transfer to a large bowl, and set aside. Reserve most of the bacon fat in your
pan, and with the pan on the burner, add in the chiles. Toast the chiles until
they just start to smell good, or make your nose tingle, about a minute tops.
Remove to bowl with the bacon.
2- Season liberally both sides of the rabbit and chicken pieces with sea
salt and pepper. Place the rabbit pieces in the pot and sear off all sides
possible. You just want to brown them, not cook them completely. Remove to bowl
with bacon and chiles, add more bacon fat if needed, or olive oil, or other oil
of your choice, then add in chicken pieces, again, browning all sides nicely.
Remember not to crowd your pieces, especially if you have a narrow bottomed
pot. Put the chicken in the bowl with the bacon, chiles and rabbit. Set it
aside.
3- Add 2 cups of your chicken broth or stock, if you prefer, to the pan and
basically deglaze the4 pan, making sure to get all the goodness cooked onto the
bottom. The stock will become a nice rich dark color and start smelling good.
Bring it up to a boil and let it boil away until reduced by at least half. Add
your remaining stock, the bay leaves, celery, potatoes, chicken, rabbit, bacon,
chiles and any liquid that may have gathered at the bottom of the bowl they
were resting in. Bring the pot back up to a low boil/high simmer, over
medium/high heat. Reduce heat to low and cover, remember to stir every 15
minutes, give or take, to thoroughly meld the flavors. Simmer, on low, for
approximately 1 ½ hours. Supposedly, the stock may become a yellow tinge with
pieces of chicken or rabbit floating up, the celery will be very limp, as will
the chiles. Taste the stock, according to the recipe, it “should taste like the
best chicken soup you’ve ever had”.
4- With a pair of tongs, remove the chicken and rabbit pieces to a colander
over the bowl you used earlier. Be careful, as by this time, the meats will be
very tender and may start falling apart. Remove the bay leaf, celery, chiles,
bacon and discard.5 After you’ve allowed the meat to cool enough to handle,
carefully remove all the meat from the bones, shredding it as you go. Return
the meat to the pot, throwing away the bones. Add in your carrots, and stir
gently, allowing it to come back to a slow simmer. Simmer gently, uncovered, for
at least 25 minutes, or until the carrots have started to soften.
5- Add in your onion, butterbeans, corn and tomatoes. As you add the
tomatoes, crush them up, be careful not to pull a me, and squirt juice straight
up into the air, requiring cleaning of the entire stove. Simmer for another 30
minutes, stirring every so often until the stew has reduced slightly, and
onions, corn and butterbeans are tender. Remove from heat and add in vinegar,
lemon juice, stir to blend in well. Season to taste with sea salt, pepper, and
Tabasco sauce if desired.
6 You can either serve immediately or refrigerate for 24 hours, which makes
the flavors meld more and makes the overall stew even better. Serve hot, either
on its own, or with a side of corn bread, over steamed white rice, with any
braised greens as a side.
Recipe2-
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and
hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all
vegetables are tender. Serve hot.
Optional- Not required for the Challenge-

Sunday Chicken Broth
From
“The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and
Would-Be Southerners” by Matt Lee and Ted Lee

Makes about 1 quart (4 cups or 919.68 grams or 32.303 oz)
Estimated Time- 1 ¼ hours
Bones and trimmings, but not giblets, of one 3 ½- 4 ½ lb (1594.32-2049.84
grams or 56-72 oz) chicken, or 12-14 oz / 341.64-398.58 grams / approx. 2 cups
chicken bones and trimmings
1 large onion, trimmed, peeled, quartered
6 large stems fresh flat leaf parsley
1 stalk celery, cut into 2” lengths
2 large bay leaves
5 cups / 1149.6 grams / 40.379 oz cold water
1 cup / 229.92 grams / 8.076oz crisp dry white wine
Salt and pepper to taste
Place bones/trimmings in medium stockpot and add onion, parsley, celery and
bay leaves. Add wine and water, liquid should cover all ingredients, if not,
add more until it does. Bring to vigorous simmer over high heat, then reduce
heat and simmer gently for roughly 45 minutes to an hour, skimming any scum or
fat that comes to the surface.
Strain broth into bowl through fine mesh strainer. Discard the solids.
Measure what you are left with, if not planning to further reduce, then salt
and pepper to taste.
Store in tightly sealed container in refrigerator until the remaining fat
congeals on the top. Remove the fat, and unless not using within 2 days, keep
tightly sealed in the refrigerator. Otherwise, freeze, and it will keep for
upwards of a month.