tag:blogger.com,1999:blog-66970266578085804962024-02-07T22:03:18.148-08:00Hrana cea de toate zileleAnonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-6697026657808580496.post-52887089365913634042017-03-13T10:39:00.000-07:002017-03-13T10:39:27.768-07:00Haul halealaHalealaaaa.Probabil va intrebati ce mama dracu fac eu cu atat de multa mancare.Si eu m-as intreba acelasi lucru.Si oricat de mult ati vrea unii din voi sa credeti ca vreau sa ma dau mare cu ceapa si cartofii mei ,nu acesta este motivul pentru care fac haul-urile alimentare.Le fac pentru a va arata cat de multe optiuni vegane de alimente exista.Bani sa fie,ca alimente vegane sunt din belsug.Unele mai sanatoase,alte mai pline de litere toxice,de toate pentru toti.<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-86297431568349306242017-03-12T10:08:00.002-07:002017-03-12T10:08:51.338-07:00Carne vegana sau seitanAm stat sub o piatra pana acum.Si nu pentru ca nu auzisem de seitan ci pentru ca nu il incercasem si habar nu aveam ce gust are.Cand nu eram vegana ma limitam la cateva retete de mancaruri dar de cand cu veganismul am descoperit alimente noi foarte gustoase .Si setanul asta este chiar bun.In plus este foarte bogat in proteina ,chiar mai bogat decat carnea pe care isi doreste s-o inlocuiasca .<br />
Reteta este preluata de la https://www.youtube.com/channel/UCGKuU-STpmbWApKYkwmrkkw dar modificata.Prima oara am fiert seitanul in folie de plastic pentru jumatate din timpul indicat de fierbere.Acest pas este inutil.Eu am atasat clip si cu seitanul fiert in folie dar nu este necesar acest pas.Seitanul isi pastreaza foarte bine forma la fierbere si daca il inveliti in floie nu va mai absorbi gustul supei in care il fierbeti.<br />
Rezultatul obtinut il puteti folosi pe post de inlocuitor de carne,in sosuri,in sandwich -uri ,in salate sau chiar prajit in tigaie.Eu am facut si varianta BBQ,reteta va fi postata curand.<br />
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<b>Ingrediente pentru aluat:</b><br />
250 g gluten din grau<br />
40 g drojdie inactiva<br />
250 ml supa de legume<br />
2 linguri de sos de soia<br />
1 lingurita piper negru macinat<br />
1 lingurita granule de usturoi<br />
1 lingurita granule de ceapa<br />
(adaugati orice condiment va place,paprika afumata sau boia dulce)<br />
<b><br /></b>
<b>Ingrediente pentru supa in care fierbem seitanul:</b><br />
1 litru de supa de legume<br />
1 lingura de legume deshidratate<br />
1 lingurita purdar de usturoi<br />
1 lingurita pudra de ceapa<br />
1 lingurita paprika afumata<br />
1 lingurita cimbru uscat<br />
1 lingurita boabe de piper negru<br />
1 foaie de dafin<br />
(deasemeni,puteti inlocui sau adauga condimente in functie de preferintele voastre)<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
Intr-un bol se pun toate ingredientele pentru aluat si se amesteca cu o lingura sau cu mana pana ce compozitia se leaga.<br />
Se imparte compoziti in doua si se modeleaza in suluri.<br />
Sulurile de aluat se pun intr-o oala peste care se toarna supa pentru fiert si condimentele.<br />
Seitanul sa fierbe pe foc mic pentru 40-45 de minute (in functie de grosimea sulurilor) .Se opreste focul si se lasa seitanul la racit in supa.<br />
Dupa ce s-a racit seitanul se scoate din supa se se foloseste pe post de inlocuitor de carne.Il puteti praji pe tigaie si manca cu garnitura de cartofi piure sau prajiti,il puteti folosi in sandwich -uri sau salate,unii il pun chiar si un supe.Pofta buna!Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-10431944756308343822017-03-08T07:34:00.001-08:002017-03-08T07:34:41.109-08:00Cum sa desfaci o rodie fara sa trebuiasca sa zugravesti bucataria dupa aceeaRodia...mda,este fructul acela care are inauntru niste bobite delicioase,usor acrisoare.Mie imi place sa pun boabe de rodie in hummus sau in salate .Toate roz pana acum,fructul se gaseste in Romania,nu este chiar scump dar...nu este chiar cel mai prietenos cand vine vorba de scos bobitele din el.Si-ti vine sa te las lehemite si sa nu-l mai cumperi de frica sa nu trebuiasca sa zugravesti dupa ce il desfaci.Daca si tu esti una dintre acelea care umple bucataria de zeama de rodie cand o desface sper ca acest clip sa te ajute.Spor la curatat rodii!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-58591997383459202392017-03-07T10:55:00.000-08:002017-03-07T10:55:53.800-08:00Chimichanga...doar un burrito emigrat in AmericaChimichanga este un fel de mancare cu origini foarte disputate .Eu n-am de gand sa pun coada la pruna si sa aflu daca este o reteta mexicana sau americana.Pentru mine important este gust si faptul ca se prepara foarte usor .Se poate lua in pachet la serviciu sau la scoala .Daca ai colegi pofticiosi fa mai multe.Oricum se fac usor si din ingrediente ieftine si usr de gasit in magazine.Sper ca te-ai suflecat si esti in drum spre bucatarie pentru a te apuca de treaba.Sub video,reteta scrisa<br />
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<b>Ingrediente:</b></div>
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4 foi de tortilla sau lipii turcesti </div>
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1 ardei gras tocat cubulete</div>
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1 ceapa tocata cubulete</div>
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6 ciuperci tocate marunt</div>
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50 g cascaval vegan ras</div>
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2 linguri de ulei de masline</div>
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1 lingura de ketchup </div>
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condimente (sare,piper ,oregano,fulgi de chili)</div>
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<b>Mod de preparare:</b></div>
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Intr-o tigaie se incinge 1 lingura de ulei si se soteaza pe foc mare legumele pentru 5 minute.</div>
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Se transfera legumele sotate intr-un bol.Se adauga branza rasa,ketchupul si condimentele si se amesteca bine.</div>
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Foile de tortilla se incalzesc usor intr-o tigaie fara ulei cat sa devina flexibile.</div>
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Se pune foaia de tortilla incalzita pe blatul de lucru si in mijlocul ei se aseaza un sfert din umplutura.</div>
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Se pliaza tortila peste umplutura ca sa obtinem un dreptunghi si umplutura sa fie sigilata inauntru.</div>
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Pentru a sigila folile am folosit un amestec facut dintr-o lingura de faina si una de apa cu care am uns margina foii de trotilla.</div>
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Se incinge restul de ulei intr-o tigaie si se prajesc pe foc rapid chimichanga cate 1 minut pe fiecare parte.</div>
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Se transfera intr-o tava tapetata cu hartie de copt si se dau la cuptor pentru 10 minute pe foc mare (200 grade Celsius).Pasul acesta este optional,eu il fac pentru ca asa se topeste branza mai bine.</div>
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Se servesc alaturi de salata de rosii sau guacamole.Pofta buna!</div>
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<span id="goog_1416202458"></span><br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-1872471590243576462017-02-21T11:12:00.000-08:002017-02-21T11:12:33.450-08:00Sushi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxYL3dFBKZzpn2oZ1ncCdjJ2KBWqr5MsoOpNMaq-gXwbOr0_-eYp24cdOph0CEKJJGekpnUIydDiRPDM_49PSxw10NAe0daPTZsY6j6JkNIGr9eGbPrDMIFwxmIVENdPoNzzt3RlxRjOG/s1600/IMG_7193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxYL3dFBKZzpn2oZ1ncCdjJ2KBWqr5MsoOpNMaq-gXwbOr0_-eYp24cdOph0CEKJJGekpnUIydDiRPDM_49PSxw10NAe0daPTZsY6j6JkNIGr9eGbPrDMIFwxmIVENdPoNzzt3RlxRjOG/s400/IMG_7193.JPG" width="400" /></a></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Japonia a avut granitele inchise timp de 200 de ani.Motivul era pastrarea intacta a culturii japoneze si a traditiilor.Noroc ca s-au razgandit ca altfel ciu-ciu reteta de sushi.Mie asa mi-au iesit.100% vegan .Orezul l-am pregatit dupa o reteta traditionala pe care o stiu de la una bucata prietena de origine japoneza.</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Sushi se prepara foarte usor .Doar orezul necesita putina atentie in rest totul este fix-pix,un fel de pistol cu apa.</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Hai pofta buna!</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Pentru iubitorii de lectura,reteta scris sub video</span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b>Ingrediente pt orez</b></span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">300 g orez pentru sushi</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">80 ml otet de orez</span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">40 g zahar</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"> 5 g sare</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Ingrediente pentru sushi</b></span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">orez fiert pt sushi</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">foi nori (foite din alge presate)</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">avocado</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">ardei gras rosu</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">morcov fiert</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">tofu</span></span><br />
<b><span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Mod de preparare al orezului</span></span></b><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Se cantareste orezul si apoi se masoara cu un pahar pentru a sti volumul.Avem nevoie de volum pentru a calcula cantitatea de apa.La un pahar de orez este nevoie de 1,1 pahare de apa.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Orezul se pune intr-o sita si se spala foarte bine sub jet de apa foarte rece.Presiunea apei nu trebuie sa fie foarte mare pentru a nu sfarma orezul.Daca jetul este foarte puternic nu lasati sa cada direct pe orez .</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Se spala orezul foarte bine pana ce apa ramane limpede.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Orezul spalat se pune intr-un vas , se acopera cu apa rece si se lasa sa stea minim 30 de minute.Dupa 30 de minute verificam orezul.Boabele trebuie sa fie opace.Daca nu sunt opace mai lasam orezul in apa cateva minute.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Scurgem orezul de apa si il punem in oala in care vrem sa-l fierbem.Avem nevoie de o oala cu capac.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Peste orez turnam apa rece.Daca volumul orezului a fost 1 pahar adaugam 1 pahar si o zecime de apa.(1 pahar si un pic)</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Punem oala cu orez la fiert pe foc mic .Acoperim cu capac si fierbem pana ce toata apa este absorbita.Dureaza vreo 15 minute dar trebuie supravegheata in permanenta.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Dupa ce apa s-a absorbit oprim focul si lasam oala acoperita pentru minimum 15 minute.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Intre timp amestecam otetul cu sarea si zaharul (sarea si zaharul trebuie sa se dizolve complet in otet).</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Dupa ce orezul a stat 15 minute il transferam intr-o tava si adaugam treptat in el mixul de otet ,sare si zahar.Amestecam foarte usor in orez.Cand tot lichidul s-a incorporat orezul pentru sushi este gata.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;"><b>Mod de preparare pentru sushi</b></span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Pe blatul curat de bucatarie punem o foaie de nori.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Intindem pe foaie de nori un strat uniform de orez.Lasam 1 cm de nori fara orez.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">La una din marginile foii de nori asezam bastonase din umplutura (avocado,ardei,tofu,etc).Puteti jongla cu umplutura si sa faceti diferite feluri de sushi.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Foaia de nori ramasa libera o umezim usor cu apa.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Rulam foaia de nori cu atentie incepand de la umplutura .Rulam cat putem de strans fara insa a exagera pentru a nu rupe alga.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Cand rulorurile de sushi sunt gata le taien cu un cutit foarte ascutit in bucati de aproximativ 2 cm.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Asezam pe un platou si servim alaturi de sos de chili si sos de soia.</span></span><br />
<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 14px;">Pofta buna!</span></span>Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-40301156809540586702017-02-18T09:24:00.000-08:002017-02-18T09:24:25.852-08:00Ardei umpluti cu hrisca si soiaHrisca este un ingredient mai putin folosit in unele zone din Romania.Pacat,pentru ca este bogata in vitaminele B1 ,B2 si E ,precum si in proteine, carbohidraţi, fibre, fosfor, magneziu, cupru, zinc, mangan, seleniu şi fier.Poate inlocui cu succes orezul alb in preparate.Orezul nu este un aliment foarte bogat in nutrienti si deaceea hrisca este o optiune mai buna.<br />
Hrisca este recomandata diabeticilor deoarece tine sub control nivelul glucozei in organism si previne diabetul de tip II.<br />
Fiind bogata in vitamine si minerale ajuta in prevenirea multor forme de cancer.Tot ea,hrisca,mentine sistemul nervos tanar si scade colesterolul rau din organism.Haliti fratilor hrisca,ca este buna atat la gust cat si pentru buna functionare a organismului vostru!<br />
Video,pentru ca meritati!Totusi ,pentru ca in timp ce pregateam acesti minunati ardei m-a vizitat prietenul meu neamt numit Alzheimer,am mai uitat sa apas "rec" dar fara grija,am completat cu text.Hai ca ne lungim la vorba si nu vreau sa saracim.Reteta scrisa o gasiti sub video<br />
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<b>Ingrediente:</b><br />
100 g granule de soia Inedit<br />
80 g hrisca<br />
4 ardei grasi<br />
1 ceapa<br />
1 morcov<br />
1 legatura de marar<br />
2 linguri de ulei de masline<br />
1 lingura de bulion<br />
1 lingurita cimbru uscat<br />
1 lingurita paprika iute (poti inlocui cu boia dulce)<br />
1 lingurita piper negru macinat<br />
1 lingurita amestec de legume deshidratate Sano<br />
sare dupa gust<br />
<br />
<b>Pentru sosul in care fierb ardeii</b><br />
1 litru de apa fierbinte<br />
2 linguri de bulion<br />
2 frunze de dafin<br />
1 lingurita boabe de piper<br />
1 lingurita de cimbru uscat<br />
<b><br /></b>
<b>Mod de preparare:</b><br />
Ceapa si mararul se toaca fin si morcovul se da pe razatoarea mica.<br />
<br />
Se pune soia intr-un vas si pestea ea se toarna 500 ml apa fierbinte.Se lasa soia la hidratat 15 minute .<br />
Se scurge soia de apa.Eu am folosit o sita deasa .(las-o la scurs vreo 10-20 minute).<br />
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Se opareste hrisca dupa cum urmeaza (la o parte de hrisca se foloseste o parte de apa ):<br />
Intr-o oala se pune apa la fiert.Intre timp hrisca se spala de mai multe ori.Cand apa fierbe se adauga hrisca ,se lasa focul la minim,se acopera oala cu capac si se lasa hrisca la fiert pe foc mic pana ce absoarbe toata apa (vreo 15 minute dureaza).<br />
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Intr-o tigaie se pune la incins uleiul,se adauga ceapa si morcovul si se calesc cateva minute pana ce se inmoaie.<br />
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Se adauga soia scursa bine de apa si se mai tine pe foc mediu cateva minute.<br />
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Se opreste focul si se adauga hrisca,mararul tocat fin si condimentele.Se amesteca totul cu blandete si se lasa umplutura la racit putin.<br />
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Ardeii se curata de cotor,seminte si nervuri si se spala bine.<br />
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Se umplu ardeii cum umplutura pregatita.Se aseaza ardeii intr-un vas potrivit pentru cuptor.<br />
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Punem toate ingredientele pt sos (apa fierbinte,frunze de dafin,cimbru,boabe de piper,bulion)intr-un bol si amestecam bine.Turnam sosul peste ardei.<br />
<br />
Acoperim oala (vasul ) cu un capac si bagam in cuptorul preincalzit (180 Celsius) pentru aproximativ o ora.<br />
Dupa o ora masa este gata.Pofta buna!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-45395166570965184132017-02-12T06:55:00.001-08:002017-02-12T06:55:22.053-08:00Cum sa spargi o nuca de cocos in 2 minuteSa casapesti o nuca de cocos iti ia cam 2 minute.Nici s-o mananci nu-ti ia prea mult timp.Daca esti harnica iti poti face lapte de cocos din nuca dar pe mine nu ma scoate harnicia afara din casa asa ca am halit nuca de cocos ca si gustare intre mese.<br />
Pentru iubitorii de lectura astazi n-am text cu intructiuni.Mi-ar lua mai mult sa scriu decat dureaza sa spargi nuca.Vizionare placuta!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com1tag:blogger.com,1999:blog-6697026657808580496.post-79246728472841939002017-01-28T03:17:00.001-08:002017-01-28T03:17:34.669-08:00Varza calita<div class="" style="clear: both; text-align: left;">
Toata viata mea am urat varza calita.Daca mama va citi pe aici sigur va crede ca m-am lovit la cap de coltul pernei ca alta explicatie logica n-ar gasi pentru reteta de astazi.Si nu ma intelege gresit,stiu ca varza este traditionala la noi doar ca eu cu traditiile nu ma impac prea bine.Si totusi ,azi facem varza calita.A iesit buna,nu zic nu.Am servit-o cu o garla de ardei iuti si mamaliga.Ca de obicei pentru iubitorii de lectura,sub video aveti reteta scrisa. </div>
Serviri:4<br />Dificultate:scazuta<br /><br />
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<b>Ingrediente:</b><br />1kg varza verde (o capatana de varza mica)<br />
1 ceapa<br />
1 morcov<br />
1 ardei gras rosu<br />
30 ml ulei de masline<br />
1 lingura pasta de tomate<br />
2 frunze de dafin<br />
1 lingurita cimbru uscat<br />
1 lingurita piper negru macinat<br />
1 /2 lingurita de sare<br />
marar verde si ardei pentru servit<br />
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<b>Mod de preparare:</b><br />
Tocam varza marunt si punem peste ea sarea.Frecam varza cu sare pana incepe sa lase apa.<br />
Ceapa,morcovul si ardeiul le tocam cubulete mici<br />
Intr-o tigaie wok (sau cratita) punem uleiul la incins si adaugam ceapa,morcovul si ardeiul.<br />
Calim pe foc mic pentru 5 minute<br />
Adaugam varza impreuna cu piperul negru ,frunzele de dafin si cimbrul uscat si continuam sa calim pana ce varza incepe sa lase apa.<br />
Lasa foc mic ,acoperim wok-ul (cratita ) cu un capac si fiebem mancarea pe foc mic 20 de minute.<br />
Dupa 20 de minute adaugam pasta de tomate si mai gatim totul 10 minute fara capac.<br />Potrivim mancarea de sare si piper si oprim focul<br />
Pofta buna!Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-40803761172917446412017-01-27T05:08:00.000-08:002017-01-27T05:08:10.380-08:00Ciorba din legume Nu stiu cum este vremea pe la voi dar la mine este de plans.Frig dom'e !Un frig din acela de nu-ti vine sa cobori dimineata din pat.Noroc ca s-a inventat centrala termica ca altfel probabil emigram....din nou.Sincer cand vorbesc eu cu mine (stiu,este cazul sa vad un psihiatru) imi vine in neuron continuu intrebarea "Ce-ai gandit fato sa vii in Romania in miez de iarna?"Si n-am un raspuns dar inca il caut.Totusi o ciorba calda mai anima o zi friguroasa de iarna si astazi intentionez sa va prezint o reteta de ciorba in care puteti inlocui orice ingredient,mai puteti adauga sau elimina dupa propria preferinta .Nu-ti place ,nu pune.Mai simplu de atat nu se poate.Simpla este si reteta de astazi.Vizionare placuta!<br />
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Pentru cine are chef de lectura,sub video gasiti reteta scrisa<br />Serviri:4<br />Dificultate:scazuta,rau de tot<br /><br /><b>Ingrediente:</b><br />1 ardei galben<br />
1 ardei rosu<br />
2 tije de apio<br />
1 bucata mica de telina<br />
1 radacina mica de pastarnac<br />
1 dovlecel mic (am folosit jumatate de dovlecel mai maricel)<br />
1 morcov<br />
1 ceapa<br />
1 legatura de patrunjel verde tocat marunt<br />
1 mana de paste alfabet (sau orice alt tip de fidea)<br />
1 lingura de pasta de tomate<br />
2 frunze de dafin<br />
1 lingurita de cimbru uscat<br />
sare si piper dupa gust<br />
1 lingura de ulei de masline<br />
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<b>Mod de preparare:</b><br />Tocam toate legumele cubulete<br />
Intr-o oala punem uleiul la incins<br />
In uleiul incins calim pentru 5 minute (pe foc mic) ceapa si morcovul.<br />
Cand ceapa s-a inmuiat adaugam restul de legume,condimentele si aproximativ 1,5 litrii de apa calda.<br />
Cand ciorba incepe sa fiarba lasam focul la mic si fierbem pt aproximativ 20 de minute.<br />
Adaugam pasta de tomate si pastele si mai fierbem pentru aproximativ 10 minute.Dupa cele 10 minute verificam daca pastele si legumele sunt fierte,potrivim ciorba de sare si piper si oprim focul .<br />Adaugam patrunjelul verde si lasam ciorba sa stea acoperita 10 minute dupa care putem servi.<br />Se haleste fierbinte cu ardei iute si eventual paine proaspata.<br />Pofta buna!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-90605815584476226772017-01-21T09:33:00.000-08:002017-01-21T09:33:49.456-08:00Ratatouille,un ghiveci mai cu pretentiiStiu,stiu...iar nu este reteta originala.Dar ma jur cu mana pe furculita ca am facut si reteta originala de la mama ei si parca varianta aceasta mi s-a parut mai gustoasa.Eu prefer legumele nu foarte moi si in varianta de astazi de ratatouille am reusit sa obtin o textura mai pe gustul meu.Busuiocul nu-l omite pentru ca este aroma semnatura acestui ghiveci....pardon,ratatouille.<br />Dificultate:scazuta (sub nivelul marii)<br />
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Serviri :2<br />Sub video gasesti reteta scrisa daca ai chef de lectura:)<br /><br /><b>Ingrediente:</b><br />
30 ml ulei de masline<br />1 dovlecel mare<br />1 ardei capia (sau gras) mare<br />1 rosie<br />
1 morcov<br />1 ceapa<br />2 linguri pasta de tomate<br />1 lingurita busuioc uscat<br />
1 lingurita oregano uscat<br />
1 lingurita piper negru macinat<br />
2 frunze de dafin<br />
2 linguri patrunjel verde tocat<br />
sare dupa gust<br />
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<b>Mod de preparare:</b><br />Intr-o tigaie se incinge uleiul si se trag la tigaie pe rand legumele pentru 3,4 minute.<br />Se scot legumele din tigaie si se adauga pasta de tomate,putina apa si condimentele.<br />
Se fierbe sosul vreo 5 minute pe foc mic.<br />Se adauga legumele in sos si se gatesc impreuna cateva minute (vreo 5,dar depinde de preferinte si cat vrei sa fie de moi legumele)<br />Se opreste focul si se adauga patrunjelul verde tocat.<br />Se serveste ratatouille-ul cu paine proaspata (sau fara ,daca tii la silueta).Ratatouille poate fi servit atat ca fel principal cat si pe post de garnitura.<br /><b>Pofta buna!</b>Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-25426653270672566112017-01-15T05:28:00.000-08:002017-01-15T07:58:47.129-08:00Vinete umplute cu linte verde<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFgDeXawJr8TbqLh7VCmqx7s9NRutVyVcasqMmooyP1CBkNUVcDhqfzG38gX2831DGSAS_v9LxwtyozL9mSlKg4cksdlihovvNBeWn4yB3WycIMbYl3BY69CHrcDlrYJHP5be7etE1wi5/s1600/IMG_6215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFgDeXawJr8TbqLh7VCmqx7s9NRutVyVcasqMmooyP1CBkNUVcDhqfzG38gX2831DGSAS_v9LxwtyozL9mSlKg4cksdlihovvNBeWn4yB3WycIMbYl3BY69CHrcDlrYJHP5be7etE1wi5/s400/IMG_6215.JPG" width="400" /></a></div>
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Lintea este sora mai putin celebra in Romania a fosolei .Este o leguma care se prepara usor fiind bogata in fibra,proteina vegetala ,fier,magneziu si fosfor.Daca vrei sa prepari o mancare rapida si sa nu trebuiasca sa plangi langa aragaz in timp ce fasolea nu fierbe te invit sa incerci lintea.Eu am o alimentatie predominant vegana si lintea este unul din alimentele mele de baza pentru ca fierbe repede si pentru ca este bogata in nutrienti.Reteta de astazi este de inspiratie turceasca ,usor de preparat si bogata in vitamine.Legumele sunt vedete astazi dar reteta poate fi usor adapata si personalizata ca mai toate retetele mele culinare.Poti inlocui condimetele cu ce preferi sau ai la indemana fara sa simti vreo remuscare ca ai facut ceva gresit.Reteta scrisa este mai jos<br />
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Serviri:2 -4<br />
Dificultate: medie</div>
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Pofta buna!<br />
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<b>Ingrediente:</b></div>
<div>
1 cana linte verde fiarta (poate fi din conserva)</div>
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1 cana suc de rosii condimentat cu cimbru si usturoi</div>
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2 vinete medii</div>
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1 ceapa</div>
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1 morcov</div>
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1 legatura de patrunjel verde tocat</div>
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30 ml ulei</div>
<div>
1 lingura pasta de tomate</div>
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1 lingurita turmeric</div>
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1 lingurita fulgi de chili (optional)</div>
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1 lingurita cimbru uscat</div>
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sare si piper dupa gust</div>
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<b>Mod de preparare:</b><br />
Vinetele se spala si se taie in doua dupa care se scobesc cu atentie.Peretii jumatatilor de vanata trebuie sa ramana intacti .Pulpa vinetelor se toaca marunt.</div>
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Ceapa se toaca fin si morcovul se da prin razatoare.</div>
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Intr-o tigaie se pune uleiul la incins si se adauga ceapa ,morcovul si pulpa vinetelor.Se calesc legumele pentru 5 minute pe foc mediu.</div>
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Cand legumele s-au inmuiat se adauga condimentele si pasta de tomate si calesc pentru 2,3 minute.</div>
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Se adauga apoi lintea si se mai tine tigaia pe foc 1 minut pana se intrepatrund aromele si se incalezste si lintea.</div>
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Se opreste focul si se adauga patrunjel verde tocat fin.</div>
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Jumatatile de vinete se presara cu sare si se umplu cu amestecul de legume si linte.</div>
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Se aseaza jumatatile de vanata intr-o tava termorezistenta si se toarna sucul de rosii condimentat.</div>
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Se da tava la cuptor pentru 45 de minute la o temperatura de 180 grade Celsius.<br />
Vinetele umplute se pot servi atat calde cat si reci fie ca fel principal fie ca si garnitura.<br />
Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-21025269159357491422017-01-09T04:10:00.000-08:002017-01-09T04:10:59.187-08:00Supa crema de linte<div class="separator" style="clear: both; text-align: center;">
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Eu urmaresc multe canale de youtube si multe bloguri culinare si uneori cand n-am ce face mai citesc comentariile aferente retetelor.De cele mai multe ori sunt laudative dar se mai trezeste cate un nea care n-are ce face in viata lui si plictisit fiind incepe sa arunce cu venin in toate directiile.Ba ca nu se facea asa,ba ca nu se pune aia ori cealalta,ba ca aia se pune inainte si nu dupa celalalta.Nici daca gatitul ar fi stiinta exacta n-ar crea atat de multe controverse.Furtuni in pahare pe jumatate goale .Pana la urma si la coada fiecare manaca ce vrea oameni buni.Si problemele de matematica au mai multe metode de rezolvare daramie o amarata de reteta culinara.Oricum eu n-am pretins niciodata sa fi inventat coada la cireasa asa ca reteta mea de astazi este una fake si cine vrea sa ma critice trebuie sa stie ca mi-s calita si am soriciul gros deci suport multe.Daca n-ai arsenal de injurii macar de o jumatate de ora fara sa te repeti nici macar nu nu merita sa incepi.S facem supa ,zic!Si s-o facem video de data asta. (mai jos reteta scris pentru cine are chef de citit)<br /><div class="separator" style="clear: both; text-align: center;">
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Pofta buna!<br /> </div>
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<b>Ingrediente:</b><br />30 ml ulei<br />1 cescuta de linte galbena</div>
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1 morcov</div>
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1 ceapa</div>
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1 ardei</div>
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1 bucata de telina (cam de marimea unui ou)<br />1 cartof mare<br />2 catei de usturoi zdrobiti</div>
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1 lingurita de ghimbir ras</div>
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1 frunza de dafin </div>
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1 lingurita menta uscata (optional) </div>
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1/2 lingurita turmeric</div>
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1/2 lingurita curry</div>
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1/2 lingurita pudra de chimen</div>
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1/4 lingurita fulgi de ardei (optional)</div>
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sare si piper macina dupa gust</div>
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<b><br /></b></div>
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<b>Mod de preparare:</b><br />Intr-o cratita se pune uleiul la incins<br />Se adauga legumele (mai putin lintea si cartoful) si se calesc pe foc mic 5 minute<br />Se adauga codimentele si se gatesc impreuna pentru 1 minut amestecand continuu</div>
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Dupa 1 minut se pune lintea si cartoful si se toarna apa fierbinte cat sa acopere legumele.<br />Se fierbe supa pentru 30 de minute sau pana ce cartoful este foarte bine fiert.<br />Cand legumele sunt moi se opreste focul si se scot frunzele de dafin.</div>
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Supa se paseaza cu un blender vertical si daca este prea groasa se mai adauga putina apa fierbinte.<br />La sfarsit se potriveste de sare si piper negru macinat si se serveste calda.<br />Pofta buna!</div>
Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-15795469017644892662016-09-09T06:04:00.000-07:002017-02-08T09:17:48.946-08:00Burger vegetalNu-i asa ca te-am dat pe spate?Cum adica ...Nu??Ma asteptam.Burgerul asta vegetal este de fapt o chiftea cu pretentii nefondate.De fapt si de drept un terci de legume modelat in forma de burger si copt in cuptor.Ce sa zic,mare smecherie.Dar sa nu fim nedrepti cu stimabilul burger,deoarece desi este modest la ingrediente si nu contine Kobe sau Angus este totusi foarte gustos,sanatos si fara chifla este chiar dietetic.Am zis fara chifla,ce nu mai auzi sau nu vrei sa auzi?Nici sosurile nu se includ daca vrei sa fie dietetica cina.Ai voie sa adaugi totusi niste feliute de rosii si ceapa pe post de salata.Cum adica asta nu mai e burger?Dar ce e draga,ce e?<br />
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<span style="color: red;">Nota:Reteta de astazi este ideala atunci cand ai legume fierte ramase de la o supa si nu stii ce sa faci cu ele.Sau jumatati de conserve de naut ramase de la un hummus sau de la o salata.Deasemeni,poti omite sau adauga ingrediente dupa bunul plac.Lintea merge de minune si niste mazare fiarta ar fi buna,nu zic nu.</span></div>
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Serviri: 7 chiftele pentru burger</div>
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Dificultate:medie</div>
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<b>Ingrediente:</b></div>
<div>
1 cana de naut fiert</div>
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1 cana de boabe de fasole fiarta</div>
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1 cartof mare fiert</div>
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1 morcov mare fiert</div>
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1 ceapa tocata fin si calita intr-o lingura de ulei de masline </div>
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1 lingura de faina integrala</div>
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sare si piper dupa gust</div>
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<br /></div>
<div>
<b>Mod de preparare:</b></div>
<div>
<span style="color: red;">Nota:In cazul in care nu ai legumele deja fierte,aceste se fierb in apa cu putina sare pana cand sunt patrunse.Ceapa se toaca fin si se caleste in ulei incins pana devine translucida.</span></div>
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Legumele fierte se pun in blender cu sare si piper si se pulseaza pana se obtine o pasta omogena.Daca pasta este prea moale se poate adauga 1 lingura de faina integrala.</div>
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Din pasta de legume se modeleaza chiftele cu mainile usor unse cu faina sau ulei.Mie mi-au iesit 7 si pentru a mentine chiftelele cat mai dietetice mi-am uns mainile cu faina si nu cu ulei.(100 ml ulei=900calorii,ceea ce e cam mult pentru bugetul meu.) </div>
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Se pun chiftelele modelate in tava tapetata cu hartie de copt si se baga tava in cuptorul preincalzit la 180 gr celsius pentru aproximativ 20 de minute.Cum toate ingredientele sunt deja fierte,nu e nevoie sa tine prea mult timp burgerii in cuptor.</div>
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Daca esti la dieta,serveste chiftelele astea doar cu ceva salata.In cazul in care nu stai sa calculezi fiecare calorie din fiecare frunza de salata,poti servi burgerii in chifla cu sos bbq sau ketchup sau ce-ti place tie.</div>
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Pofta buna!</div>
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Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-70369691873150030672016-07-05T03:56:00.001-07:002016-07-05T03:56:27.294-07:00Cartofi "prajiti" fara uleiAm lipsit motivat.Si de data aceasta,motivul n-a fost lenea cea de toate zilele ci "niste" foarte multe schimbari ce au avut loc in viata mea .Cea mai semnificativa shimbare este faptul ca am adoptat un regim de viata ceva mai "sanatos".Mai sanatos pentru mine,mai sanatos pentru mediul inconjurator .Incerc sa ma inderept spre un regim alimentar vegan.Dietele sunt eficiente atata timp cat esti practic "la dieta".Cand te-ai oprit din dieta incepi sa te ingrasi.Singura modalitate eficienta de a slabi si a nu te ingrasa la loc este sa adopti un regim alimentar sanatos si permanent.Si la teorie suntem buni cu totii,practica ne omoare!<br />
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Si uite asa,te hotarasti tu (adica eu)intr-o zi ca nu vrei sa mai consumi produse animale,ca vrei sa limitezi cantitatea de zahar pe care o consumi si pe cea de ulei.Si te tine motivarea fix 3 zile,ca este minune ,si stim cu totii ca minunile tin 3 zile.Si apoi incepe sa -ti fie pofta ba de una ,ba de alta.Si uite asa mi-a fost mie intr-o buna zi pofta de cartofi prajiti.Dar cum ramane cu uleiul?!Nu ramane in nici un fel,il ignoram,nu-l cumparam si ne descurcam cu ce avem.</div>
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Serviri:1<br />
Dificultate:scazuta<br />
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<b>Ingrediente:</b><br />
Cartofi </div>
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sare</div>
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piper</div>
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boia dulce</div>
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rozmarin uscat</div>
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1 catel de usturoi</div>
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<b>Mod de preparare:</b></div>
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Se curata cartofii de coaja si se taie in batoane de cam 1 cm grosime.</div>
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Se pun cartofii intr-un bol cu apa si se lasa sa stea pentru 30 minute pentru a elimita din amidonul pe care acestia il contin.</div>
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Se scurg cartofii de apa si se usuca pe un prosop de hartie<br />
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Se condimenteaza bine cartofii si se pun intr-o tava potrivita pentru cuptor si tapetata cu hartie de copt .<br />
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Se introduce tava in cuptorul princalzit la 190 grade Celsius pentru aproximativ 40 de minute.La jumatatea timpului de coacere,se scoate tava din cuptor si amesteca in cartofi.<br />
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Se servesc calzi si nu,gustul nu este identic cu cel al crtofilor prajiti dar nici numarul caloriilor.</div>
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100 de grame de cartofi prajiti contin aproximativ 350 de calorii in timp ce 100 de cartofi pregatiti in felul acesta doar 90.In plus,fara colesterol si grasimi saturate.</div>
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Pofta buna!</div>
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Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-4407820057904828392016-02-13T03:50:00.001-08:002016-02-13T03:50:58.736-08:00Rola de bucatarie CLEAN<div class="separator" style="clear: both; text-align: center;">
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Un mare NU acestei role de harie de la Carrefour.Nu stiu cum este in bucataria ta,dar eu sunt dependenta de prosoapele de hartie.Nu pot spune ca am o marca preferata insa pot spune sigur ca cea mai proasa alegere a fost Clean.Hartia este foarte proasta si nu absoarbe deloc bine.In plus nu este segmentata si nu se rupe usor!Pretul este 11 lei dar pentru ca nu este segmentata si nu absoarbe bine aceasta hrtie nu este deloc spornica.Alti 11 lei aruncati pe fereasta.Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-9953784618241415852016-01-31T11:01:00.000-08:002016-01-31T11:01:22.476-08:00FalafelImi place cultura Arabeasca.Imi place muzica arabeasca si machiajul dar cel mai mult imi place mancarea.Regret doar ca am descoperit mancarea Arabeasca prea traziu.Falafelul este aperitivul meu preferat ,se prepara foarte usor si se mananca si mai usor deci nu ai nici o scuza sa nu incerci reteta.<br />
Dificultate:scazuta<br />
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<b>Ingrediente:</b><br />
200 g naut uscat<br />
40 g faina alba<br />
500 ml ulei pentru prajit<br />
1 legatura coriandru verde<br />
1 ceapa medie<br />
1 lingurita bicarbonat de sodiu<br />
1/2 lingurita cumin macinat<br />
1/2 lingurita coriandru macinat<br />
1/2 lingurita piper negru macinat<br />
1/2 lingurita sare<br />
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<b>Mod de preparare :</b><br />
Nautul se pune la hidratat in apa rece cu 12 ore inainte de a face falafel.<br />
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Se scurge nautul si se clateste cu apa rece.Se lasa nautul la scurs bine.<br />
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Intr-un blender se pune nautul,sarea si condimentele impreuna cu ceapa si coriandru verde si se pulseaza pana ce se obtine o pasta omogena.<br />
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Se transfera pasta de naut intr-un castron curat si se adauga faina si bicarbonatul de sodiu.Se amesteca bine pana se obtine o pasta omogena care poate fi modelata.<br />
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Din pasta de naut se formeaza bilute de marimea unei mingi de ping-pong.<br />
Se pune uleiul la incins pe foc mediu si cand este fierbinte se pun bilutele de falafel la prajit.Se prajesc pentru 7-8 minute intorcandu-le in lei.<br />
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Falafelul poate fi servit atat cald cand si la temperatura camerei alaturi de sos tahini sau sos de iaurt.<br />
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Pofta buna!<br />
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<i><span style="color: red;">Nota:Am incercat reteta si cu naut din conserva si rezultatul nu a fost deloc placut.Nautul fiert este prea moale si pasta pentru falafel are nevoie de foarte multa faina pentru a deveni modelabila.</span></i><br />
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<i><span style="color: red;"><br /></span></i>Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-2583118744656416852016-01-17T06:17:00.001-08:002016-01-17T06:17:20.191-08:00Patatas bravas...sau cartofi prajiti Cand eram mica si nu imi pasa prea mult de greutatea mea obisnuiam sa mananc destul de des cartofi prajiti.Acum insa am rarit considerabil datile cand prepar cartofi prajiti...pentru ca dieta,pentru ca greutate si pentru calorii.Stii tu,vechea poveste.Dar din cand in cand mai dau cu stangul in dreptul si nu ma pot abtine .Reteta de astazi ,inspirata de <a href="https://www.youtube.com/watch?v=vzyzlkouXsM" target="_blank">Chef John autorul Food Wishes </a> pare sa aiba origini spaniole .Seamana oarecum cu cartofii nostrii traditionali ,aceeasi Marie cu alta palarie desi parca totusi era alta Marie.Nu stiu ce sa zic.Tu ce parere ai?<br />
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Dificultate:scazuta<br />
Serviri:2<br />
<br />
<b>Ingrediente:</b><br />
500 g cartofi galbeni<br />
500 ml ulei pentru prajit<br />
1 lingurita sare<br />
1 lingurita piper negru<br />
1 lingurita paprika iute (sau dulce)<br />
2 catei de usturoi<br />
2 frunze de dafin<br />
<br />
<b>Mod de preparare:</b><br />
<br />
Cartofi se spala ,se curata de coaja si se taie in cuburi cu latura de 2 cm .Nu,nu este noie sa iei rigla sa masori,dar incera sa faci cuburi cat de cat egale pentru a se gati in acelasi timp.<br />
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Se spala cuburile de cartof cu apa rece pentru a mai elimina din amidon.<br />
Intr-o oala se pun 3 litrii de apa rece si condimentele si se fierbe totul pentru 10 minute.<br />
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Se adauga cuburile de cartofi si se fierb pentru aproximativ 5 minute.Cartofii nu trebuie sa fie fierti complet si sa se sfarame .Daca totusi ti se par inca cruzi dupa cele 5 minute mai tine-i pe foc 1 minut.<br />
Scurge cartofii de apa si elimina cateii de usturoi si frunzele de dafin.Lasa cartofii la racit pana ajung la temperatura camerei.<br />
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Intr-o tigaie adanca (sau oala,sau friteuza sau ce ai tu la indemana) se pune uleiul la incins pe foc mediu.Temperatura uleiul trebuie sa ajunga la 170 grade Celsius ,dar nu ai termometru testeaza daca uleiul este suficient de fierbinte cu un cubulet de cartof.<br />
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Se pun cartofii la prajit in baie de ulei intr-un singur strat si se prajesc pentru 3 sau 4 minute pana se rumenesc frumos si sunt crocanti.<br />
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Patatas bravas se pot servi cu un sos sau cu ketchup .<br />
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Pofta buna!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-43370083162239406162015-11-11T05:45:00.000-08:002015-11-27T08:30:29.298-08:00Hummus ,varianta pentru lenesiPovestile arabesti sunt probabil foarte frumoase daca Imamul le-a ascultat 1001 de nopti.Am citit si eu cateva dar sincera sa fiu mie tot mancarea arabeasca mi se pare mai atractiva.Hummusul este atat de usor de preparat ca in 2 timpi si 3 miscari este gata de servit.Povestea arabeasca de astazi este despre hummus.Stai cuminte aici si asculta<br />
Serviri:1<br />
Dificultate:redusa<br />
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<br />
<b>Ingrediente:</b><br />
1 cutie de boabe de naut<br />
1 lingura de tahini<br />
1 lingura ulei de masline extra virgin<br />
1 lingura zeama de lamaie<br />
1 lingurita pudra de cumin<br />
2 catei de usturoi (optional)<br />
<br />
<b>Mod de preparare:</b><br />
Am scurs boabele de naut de apa din conserva si le-am clatit cu apa rece.<br />
Am curatat fiecare bob de naut de pielita,asta este singura parte mai migaloasa a retetei.Poti pune si boabele necuratate dar hummusul rezultat nu va fi atat de fin.<br />
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Am pus boabele de naut curatate in blender impreuna cu restul ingredientelor.<br />
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Am mixat cu blenderul pana am obtinut o pasta fina.<br />
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Eu am decorat cu rosii cubulete si patrunjel tocat fin,cateva picaturi de ulei de masline ,un praf de paprika si un pic de pudra de cumin.<br />
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Sfarsit!Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-68288631379089803202015-11-09T06:32:00.001-08:002015-11-09T06:35:39.248-08:00Cum curatam calcarul de pe cana electrica <div class="separator" style="clear: both; text-align: center;">
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Lenea a facut progresul!Si cum pe mine dimineata cel mai bine ma caracterizeaza lenea,cana electrica a devenit cea mai buna prietena a mea la cafea.Nu bem cafeaua impreuna dar o preparam impreuna.Cana electrica o umplu cu apa de cu seara ,cafeaua instant o puna in cana tot se seara si uite asa dimineata cu doar o apasare de buton e gata cafeaua.Dar pe cana electrica se cam depunde calcar si ca sa scap de el folosesc o solutie simpla si non toxica:OTETUL!<br />
<b>Cum procedez:</b><br />
In cana pun 200 ml de otet<br />
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Restul completez cu apa pana la linia de maxim a canii.<br />
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Pornesc cana si las solutia de otet sa fiarba pana cana se opreste singura.Clatesc cana de vreo doua ori cu apa si gata!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-14264162992252731262015-11-02T04:19:00.001-08:002015-11-27T08:31:16.138-08:00Sos pentru pizzaLenea e cucoana mare si desi de multe ori cand fac pizza sunt tentata sa folosesc ketchup in loc de sos reusesc sa ma abtin.Totusi pentru a nu simti ca depun un efort prea mare,fac un sos simplu care nu necesita mai mult de cateva minute pentru preparare.Si nu lasa in urma multe vase de spalat.<br />
Dificultate:redusa<br />
Cantitate:6 pizza cu diametru de 30 cm<br />
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<b>Ingrediente:</b><br />
400 g rosii decojite (1 cutie)<br />
2 linguri ulei de masline<br />
2 catei de usturoi<br />
1 lingurita oregano uscat<br />
1 lingurita piper negru macinat<br />
1 lingurita sare<br />
1 lingurita pudra de chili (optional)<br />
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<b>Mod de preparare:</b><br />
Intr-o cratita mica punem uleiul la incins.Cand uleiul este fierbinte prajim usturoiul curatat de coaja si feliat subtire pentru maxim 1 minut.<br />
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Adaugam rosiile intregi si amestecam bine.Zdrobim cu o lingura de lemn rosiile.<br />
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Adaugam condimentele si 100 ml de apa.Fierbem sosul pentru 10 minute la foc mic amestecand din cand in cand.<br />
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Oprim focul si pasam sosul cu un mixer vertical.Ti-am zis eu ca se face usor!<br />
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Acum iti mai trebuie niste aluat care se face la fel de usor (vezi <a href="http://mancare-si-dieta.blogspot.ro/2015/11/aluat-pentru-pizza.html" target="_blank">AICI</a>),putina mozzarella si gata pizza!</div>
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-53953159262134371082015-11-02T04:03:00.000-08:002015-11-27T08:31:31.789-08:00Aluat pentru pizzaPizza este reteta la care eu recurg atunci cand vreau o gustare rapida si am cantitati mici de ingrediente care zac prin frigider.Cateva masline,putin sos ramas nefolosit,niste legume si gata masa.<br />
Aluatul de pizza este unul foarte usor de preparat si necesita doar 5 ingrediente.<br />
Dificultate:redusa<br />
Cantitate:blat pentru 2 pizza cu diametrul de 30 cm<br />
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<b>Ingrediente:</b><br />
450 g faina alba<br />
25 grdrojdie proaspata<br />
1 lingurita zahar<br />
1 lingurita sare<br />
apa calduta<br />
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<b>Mod de preparare:</b><br />
Intr-un bol din ceramica sau sticla punem drojdia,zaharul ,1 lingura de faina si 200 ml apa calduta,omogenizam si lasam la dospit 10 minute.<br />
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Intr-un vas incapator cernem faina si sarea.In mijlocul fainii facem o gaura si turnam amestecul cu drojdie.<br />
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Framantam cu mana adaugand la nevoie apa calda pana obtinem un aluat potrivit de tare.Continuam sa framanta pentru 10 minute.Aluatul razultat va fi complet nelipicios si foarte elastic.<br />
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Acoperim vasul cu un prosop curat si lasam aluatul la dospit pentru 1 ora ,timp in care acesta isi va dubla volumul.<br />
Impartim aluatul in 2 bile egale pe care le intindem cu palmele pe o tava tapetata cu faina.<br />
Pentru ca mie imi plac simetriile obisnuiesc sa intind aluatul cu un sucitor dar in mod normal se intinde cu mainile.<br />
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Peste aluat pune sos de rosii si fasii de legume,eventual mozarella si coc pizza in cuptorul preincalzit la cea mai inalta temperatura (in cazul cuptorului meu 250 gr C) pentru aproximativ 10 minute.Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-49105017604586307882015-10-09T05:10:00.000-07:002016-01-31T05:17:34.853-08:00Supa crema de dovleacE frigggg si urat afara .Si pentru ca vrem sa ne incalzim o supa crema este cea mai potrivita pentru pranz.Chiar si pentru cina.Un bol de supa crema face minuni .Mai ales daca renuntam la maniere si luam bolul cu supa in fata unui foc din semineu.Dar daca vrei sa te bucuri de supa si sa te incalzesti mai intai trebuie sa o prepari.Hai sa vezi cum<br />
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Dificultate:redusa<br />
Serviri :4<br />
<br />
<b>Ingrediente:</b><br />
1/2 dovleac butter squash (500 g)<br />
1 ceapa<br />
1 morcov<br />
2 cartofi mici<br />
1 litru supa de legume<br />
2 linguri de ulei<br />
1 lingurita piper negru macinat<br />
1 lingurita sare<br />
1 lingurita seminte de coriandru<br />
1 frunza de dafin<br />
<br />
<b>Mod de preparare:</b><br />
Dovleacul se taie in jumatati ,se scobeste de fibre si seminte si se condimenteaza cu sare si piper .Se coace in cuptorul preincalzit pentru 45 minute la 200 gr C.<br />
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Intr-o oala se incalzeste uleiul si se calesc pentru 5 minute ceapa si morcovul.<br />
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Se adauga cartoful curatat si taiat cubulete.Se toarna supa si condimentele .Se tine pe foc pana cartoful este fiert.<br />
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Pulpa dovleacului se scobeste si se adauga in supa de legume.<br />
Se paseaza totul cu blenderul vertical.<br />
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Se torna supa in bol si se serveste cu crutane sau simpla.Hai la semineu!Pofta buna!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-84663613459896782432015-10-07T09:02:00.003-07:002015-11-27T08:35:18.282-08:00Sos de rosii aromat ...prentru paste,pizza si ce-o mai fi.Simplu de facut si bun la toate<br />
Dificultate :redusa<br />
Cantitate:500 ml<br />
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<b>Ingrediente:</b><br />
1 kg rosii<br />
2 linguri de ulei<br />
3 catei de usturoi<br />
1 frunza de dafin<br />
1 lingurita sare<br />
1 lingurita piper negru macinat<br />
1 lingurita cimbru uscat<br />
1 lingurita oregano uscat.<br />
<br />
Mod de preparare:<br />
Rosiile se spala si se cresteaza in forma de x.<br />
Se pun rosiile intr-un vas si se toarna peste ele apa fierbinte (100 grade C)<br />
Se lasa rosiile in apa oparita pentru 2,3 minute dupa care se scurg de apa si se lasa sa se raceasca.<br />
Rosiile se cojesc cu rabdare si se toaca cubulete<br />
Intr-o tigaie se pune uleiul la incalzit.Usturoiul se piseaza si se prajeste 30 de secunte in ulei<br />
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Se adauga rosiile si condimentele si se fierbe sosul pentru 10 minute.<br />
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Dupa ce apa lasata de rosii scade se paseaza sosul cu un blender vertical.<br />
Asta e tot!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-26374217212565942842015-09-21T07:16:00.000-07:002016-01-31T05:15:56.506-08:00Somon cu sos de capereOricat de pasionata ai fi de bucatarie sunt sigura ca ai si tu zile in care nu-ti doresti sa petreci prea mult timp in fata aragazului.Pentru acele zile iti propun o reteta de somon cu sos din capere pe care o poti faci in mai putin de o ora .Chiar daca se prepara rapid,acest somon poate sta cu succes pe o masa festiva cand vrei sa impresionezi.Si daca ai alarma de gaze fa bine si opreste-o pana termini de facut sosul...crede-ma alcoolul din vin nu ii "prieste" alarmei.<br />
Dificultate :scazuta<br />
Serviri:2<br />
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<b>Ingrediente:</b><br />
Pentru somon<br />
400 g somon (2 medalioane de somon)<br />
1 lingurita mustar dijon<br />
1 lingurita ulei de masline cu chilli<br />
1 lingurita ierburi de Province<br />
1/2 lingurita sare<br />
1/2 lingurita piper macinat (am folosit un mix cu piper alb,negru si roz)<br />
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Pentru sos<br />
1 ceapa alba mica<br />
1 lingura unt<br />
1 lingura capere<br />
2 linguri smantana grasa(25% grasime)<br />
200 ml vin alb sec de buna calitate<br />
1 lingurita piper roz boabe<br />
1 lingurita ierburi de Province<br />
sare dupa gust<br />
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<b>Mod de preparare:</b><br />
Somon<br />
Intr-un bol am mixat uleiul ,mustarul si condimentele pana s-au omogenizat.<br />
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Am uns pestele spalat si uscat cu servet de hartie cu pasta din mustar si am lasat 30 minute la marinat.<br />
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Am preincalzit cuptorul la180 gr C .<br />
Pestele l-am asezat intr-o tava tapetata cu hartie de copt si l-am dat in cuptor pentru vreo 15-20 de minute.La jumatatea timpului de coacere am intors cu mare grija medalioanele pe partea cealalta.<br />
<br />
Sos<br />
Intr-o tigaie am pus untul la topit dupa care am adaugat ceapa tocata pestisori.Am gatit ceapa pana ce a inceput sa se caramelizeze.<br />
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Peste ceapa am adaugat caperele si am gatit totul 2 minute dupa care am stins totul cu vin.<br />
Am condimentat sosul cu piperul roz si ierburile uscate si am fiert pana nu s-a mai simtit miros de alcool.<br />
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Am adaugat smantana si am mai fiert sosul 1 minut dupa care am oprit focul.<br />
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Eu am servit somonul cu o garnitura banala din cartofi..daca vrei sa iti surprinzi cu adevarat mesenii cauta o garnitura mai elaborata dar totusi nu exagera deoarece o garnitura prea sofisticata si mult prea condimentata poate anula savoarea somonului si a sosului.<br />
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Pofta buna!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0tag:blogger.com,1999:blog-6697026657808580496.post-34363117187257178152015-07-29T12:12:00.000-07:002016-01-31T05:36:53.461-08:00Ardei umpluti cu ciuperciDe cateva saptamani m-a lovit grav veganismul la cap.Inca experimentez dar revin sigur cu noutati despre noua dieta curand.Inca nu am un rezultat final dar pana acum lucrurile merg bine si fara sa restrictionez caloriile.Dar tot restrictionez ceva,si anume alimentele.Mai multe aberam despre noua dieta intr-o alta postare pe You Are Beautiful.<br />
Si cum ma mai gandesc din cand in cand la mancaruri care contin carne incerc sa gasesc modalitati de a inlocui carnea cu ceva si sa obtin acelasi gust.Din aceasta categorie de mancaruri care sa pacaleasca gustul fac parte si acesti ardei umpluti cu ciuperci<br />
Serviri:3<br />
Dificultate:medie<br />
Sunt subiectiva cand vine vorba despre aceasta reteta si diete.Aceasta mancare poate fi consumate in timpul anumitor diete ca cea Raw until 4 sau High carb low fat,revin cu detalii. <br />
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<b>Ingrediente:</b><br />
300 g ciuperci albe<br />
6 ardei galbeni<br />
3 rosii<br />
1 ceapa<br />
1 morcov<br />
2 linguri de ulei<br />
2 frunze de dafin<br />
1 lingurita piper negru boabe<br />
1/2 lingurita piper negru acinat<br />
1 lingurita paprika iute<br />
1 lingurita cimbru uscat<br />
1 legatura mica de marar<br />
1 legatura mica de patrunjel<br />
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<b>Mod de preparare:</b><br />
Am oparit rosiile,le-am curatat de coaja si 2 dintre ele le-am tocat marunt.Cea de-a treia rosie am mixat-o in blender.<br />
Intr-o tigaie pe foc mediu am pus 1 lingura de ulei si am calit ciupercile tocate marunt pana apa s-a evaporat si ciupercile au inceput sa se prajeasca.<br />
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In alta tigaie am pus cealalta lingura de ulei si am calit ceapa tocata marunt si morcovul ras pe razatoarea mica pentru 5 minute.<br />
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Dupa cele 5 minute am adaugat rosiile ,paprika,piperul macinat si cimbrul uscat.Am gatit inca 5 minute dupa care am adaugat orezul spalat si 200 ml apa calda.<br />
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Am gatit totul pana apa s-a evaporat complet.<br />
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Am amestecat cipercile calite cu sosul de ceapa si orez si verdeata tocata.Am omogenizat bine compozitia.<br />
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Ardeii i-am spalat si le-am taiat cate un capacel,le-am scos semintele si i-am umplut cu amestecul de ciuperci si orez.<br />
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Am asezat ardeii intr-o oala si am turnat peste ei rosia data prin blender,250 ml de apa ,frunzele de dafin si boabele de piper.Am acoperit oala cu capac si am pus-o pe foc mic pntru 1 ora sau pana cand ardeiul este fiert.<br />
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Daca n-as fi stiut m-as fi putut pacali si as fi spus ca ardeii au carne in umplutura.Merita incercati.Pofta buna!<br />
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<br />Anonymoushttp://www.blogger.com/profile/13143002014047890435noreply@blogger.com0