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Put the dried beans in cold water and let them swell overnight.
The next day, remove the grain shell with a small knife and possibly gargle or other damage. Wash, drain and boil in clean water with a little salt. Fill with water if necessary, until the grain boils completely and begins to simmer. (I used the pressure cooker and put enough water to cover the grain plus about 4-5 cm above it. I boiled it for about an hour and a half.) It must remain low, then it is passed, acquiring the consistency of a puree. Put in a bowl.
Peel onions, wash and chop. Fry in 6 tablespoons of oil until golden, then add the broth and keep on the fire for 1-2 minutes and with it, chewing continuously. This composition is poured over the grain in the bowl.
If you want, use a knife to cut the grain so that the frying penetrates inside as well.
Serve cold, spread on bread.
Bean meal with thyme
Bean meal with thyme from: beans, onions, carrots, peppers, tomatoes, tomato paste, thyme, parsley, oil, salt, pepper.
- 1 kg green beans
- 1 onion
- 3 carrots
- 1 capsicum
- 1 bell pepper
- 1 red
- 1 tablespoon tomato paste
- green parsley
- fresh thyme
- 2 tablespoons oil
Method of preparation:
Unwrap the beans from the pods and wash it in more water, then let it soak in cold water for 1-2 hours. Discard the water, rinse the grain once more, then drain it.
Heat the sunflower oil in a pan, fry the onion, and after 1 -2 minutes add the cleaned, washed and finely chopped vegetables and leave on the fire for a few minutes, until it softens slightly.
Add the beans, tomato paste, thyme, salt, pepper, water to cover them and bring to a boil. Serve the portions sprinkled with chopped parsley.
BOB food - a recipe from the time of the Egyptian pharaohs
The bean is one of the oldest cultivated foods in the world, with a history of over 8,000 years. Archaeologists have found clues about the consumption of this type of legume in the relics of ancient civilizations.
The recipe we present to you is called "Ful Medames" and dates back to the time of the pharaohs. It is a national food of the Egyptians who serve it especially for breakfast, with fried egg and stick. This tasty bean dish is popular today in the countries of the Middle East: Saudi Arabia, Syria, Lebanon, Israel and Jordan.
• 340 g of beans
• 10 g of green parsley
• 3 tablespoons olive oil
• 1 tablespoon of lemon juice
• 2 cloves of garlic
• ½ teaspoon of cumin, chili
• salt and pepper to taste
Wash the grain and soak it in the evening in a large bowl of water. The next day, drain the water and boil it in a large saucepan with clean water to cover it.
When the water starts to boil, put the lid on, turn the heat to low and leave the grain for 45-60 minutes, or until it becomes tender.
Add salt when the grain has softened and let the sea water lower. If you want to thicken the food, take a small amount of beans, strain it and add it back to the pan. Towards the end, add the crushed garlic.
Another option would be to drain excess water.
Serve the beans in bowls with finely chopped green parsley on top. Pour over the berries a dressing consisting of olive oil, lemon juice, crushed garlic, cumin and chili and mix well.
This dish is served with stick, and possibly with a salad of tomatoes, cucumbers and onions. It can be accompanied with a hard boiled egg, cut into pieces. Syrians eat this food with yogurt or feta cheese, olives and cucumbers.
The benefits of eating beans are innumerable. The bean is rich in folic acid, fiber, protein and minerals: calcium, magnesium, phosphorus, potassium, iron, zinc, copper, manganese and selenium. It does not contain cholesterol at all, but it has healthy fats: Omega-3 and Omega-6.
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Meatless food, just as delicious
Besides the fact that our spectrum of foods that we can consume is greatly reduced, fasting also means a greater effort directed towards nutritional combinations, which will complete all our food needs. We need protein, vitamins, calcium and fiber, and these can be obtained in the same way in a vegetarian diet, with little attention.
These recipes are ideal for the pot and will show you that meatless food can be delicious:
Stuffed peppers: full of vitamins, they will complete your menu during Lent. They contain a lot of delicious vegetables plus rice that will keep you hungry. If you go for the brown rice version, you will also benefit from more fiber, so necessary for a healthy digestion. You can find the recipe HERE and it's ready quickly, so you won't have to spend many hours in the kitchen!
Mushroom ciulama: Mushrooms are very important in a meatless diet, because they provide the necessary intake of protein. At the same time, they are very filling, but they have few calories, so you will not have to worry about your figure. Ciulamaua is a delicious dish that goes great with polenta and a little garlic, for an even more intense taste. HERE you can find the recipe!
Post Chile: if you are a big fan of spicy foods, find out that there are also delicious vegetarian recipes that combine the aroma of vegetables with the hotness of peppers. For example, a very happy combination is between red, white beans and chili / garlic powder. Legumes have countless health benefits: they are full, have protein, prevent cancer and help digestion if cooked properly. HERE is the recipe for vegetarian chili!
Stevie with rice: rice is a staple food during fasting. Not only is it cheap, but it is also extremely versatile, being an excellent base for countless delicious meatless dishes. If you are tired of the old pilafs with vegetables that you made, we recommend you try other unique combinations of tastes. For example, stevia will give rice a special flavor! Try THIS recipe!
Pumpkin Spaghetti: and spaghetti are among the favorite products of fasting people, but after a while you can get bored of them too. As you know, there are alternatives. For example, a serving of pumpkin spaghetti is nutritious and excellent for detoxifying the body. Along with a good sauce, you can hit! HERE you can find the miracle recipe!
Couscous with vegetables: if you want to change the rice with vegetables, then we recommend you turn your attention to the couscous with vegetables, a very flavorful recipe, which works great as a main course during Lent, but also as a side dish the rest of the time. All you have to do is replace the chicken soup from THIS recipe with a vegetable one and you have the ideal preparation for fasting, ready in just half an hour!
Garlic paste: the advantage of fasting food is that it is much cheaper than the one we usually eat every day. The pea dish is nutritious and delicious, but also very easy to make. You really don't have to have experience in the kitchen to get a delicious dish. Try THIS recipe for a delicious lunch!
Vegetarian chili with quinoa: when you are not eating meat, you need to get your protein from somewhere, and an excellent source is quinoa, a cereal that has complete protein. It is very filling and keeps you hungry for many hours, being ideal for both lunch and dinner, as well as for breakfast. HERE you can find the recipe for vegetarian chili with quinoa!
With recipes for meatless food above you got rid of the worry for at least a week, so quickly make your shopping list. I enjoy cooking!
Spinach dish with tomatoes
The well-washed spinach drains from the water in a strainer. In a pan, finely chopped onion, cook for a minute in oil without browning, then add the uncooked spinach with the whole leaves and mix on low heat until its volume decreases.
Then add the tomato juice, 1/2 teaspoon salt and simmer for 20 minutes until well softened. The water left by the spinach and the tomato sauce will form enough sauce.
If there is too much liquid, tie it with a teaspoon of flour and then mix it with the spinach, letting it boil for a few minutes. Add salt after the food is removed from the heat. Serve as a garnish.
Small potatoes in cheese sauce
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
Tart with autumn vegetables
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
What is a bean?
What is a bean?
grain (Vicia faba) is a hanging legume, native to Central Asia, nowadays being cultivated all over the globe.
The countries with the largest grain crops are China, Egypt, Australia and Ethiopia. In Romania, the grain culture has been greatly reduced, being replaced by that of beans and peas, currently the large areas where beans are grown are in Bucovina, Oltenia, Maramures and sporadically in other regions of the country.
The grain of the bean can reach 1.6 m in height, and its seeds are slightly larger than the bean. In the kitchen we can use it to prepare soups, broths, dishes, sauces or salads.
From the dried, roasted and subsequently ground seeds, we can obtain a coffee substitute, and from the bean flour, combined with the wheat flour, we prepare a delicious bread.
How do we clean and preserve the grain?
The fresh bean must have a beautiful green pod, without brown spots. It can be eaten raw or cooked.
How do we clean the grain? Nothing easier.
We split the pod, extract the seeds (grain) and put them in a bowl. We will notice that the grain has a small growth in the upper part.
Its color indicates the freshness of the grain. If it is green, it means that the grain was harvested on the very day I bought it, if the color is black, it means that it has been harvested for several days. Remove the growth, then remove the peel.
The fresh grain is quite delicate, that's why we will keep it in the fridge, covered with plastic food foil, for 2-3 days.
If we want to freeze it, we burn it for 1-3 minutes, in hot water, we pass the scalded grains through a jet of very cold water, then we put them on a clean cotton napkin where we let them drain and cool completely. We put the grain in bags and freeze it.
Dry beans are not so sensitive. It can be stored in the pantry, in airtight containers for 4-6 months.
The bean, a source of health
grain it is rich in potassium, magnesium, iron, selenium, zinc, fiber and mineral salts. It belongs to the category of vegetables with the fewest calories.
The very young leaves of this legume can be eaten raw, in salads, or can be used to prepare soups, broths, purees. Their taste is slightly sour and they are rich in vitamins A and B.
Soups, soups, dishes are prepared from young pods and are rich in iron and sulfur.
Green beans, a real delicacy, are used in salads, soups, broths, polenta and many other foods.
Dry beans it is harvested when the pods have reached maturity. It is preserved and used as beans or dried peas.
The bean is used to treat obesity, the poultices in the green leaves treat the skin affected by abscesses. Rheumatic pains can be relieved if we add decoction of bean flowers to the bath water. The bean flowers are harvested in June-July and dried in the shade, in dry and well-ventilated places.
The stem, leaves, flowers and pods are diuretic and have a sedative action.
Popular grain names: boaba, baclale, cochie, fava, pasule.
Fish on the stove, a fried frying pan accepted by nutritionists
Whether it's big or small, any fish works. fried! No, I give it in verse, as if I had issued this axiom. But what, do you think nutritionists are ready for my writing talent? No way. They keep it one and the same: the thermal preparation in a hot oil bath does not do the body any good. Frying, cholesterol, triglycerides - it's like there are several bad ones that cover good taste. To reconcile the goat and the cabbage, we found the solution, the fish on the stove!
Let's start with the beginning. Why on the stove? One, because not all fish goes on the grill - if it is not greasy, it dries on the grill and loses its taste. Two, because you don't need a lot of oil, and the one we use in such a small amount can be of the best quality, ie the one with a very high burning point. So we also reduce costs.
Now that we've clarified it, let's move on to step two. The fish! Which one to be? My answer is simple - you like it! Whether they are small faces, taken out of the river, stream, lake or sea, whether they are medium-sized fish, such as sea bream or trout, or large fish, such as catfish, they work great. With one condition: the fish must be fresh, well cleaned, kept or transported in conditions of maximum hygiene.
But if, for example, the washers are frozen, put them when the hob is not hot yet, to rise together in temperature. If they are whole, it is better to thaw them and then fry them.
How do we prepare the fish for the stove? Most of the time, the simplest way is the tastiest. I mean, just salt and corn, not to mention cornmeal. Now the hobs are gas or electric heated. But for a real taste, it is best to be heated with wood fire. I don't know why, but like that, the fish tastes different.
If it's fish, fried-fried, you can't do without polenta, no matter if it's hurried or hot, boiled like a book for at least half an hour. The juice, too, should not be missing, and for those who can't eat it, we have the solution - freshly squeezed lemon juice.
And the third thing that should not be forgotten and that can be consumed from the preparation phase of the fish - wine. Musai white and at most pink, dry or semi-dry. If it's summer and hot outside, but only this time I close my eyes because I'm understanding and. I accept the spray. But I have a condition I can't get over. Let the wine be cold!
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Why are we looking for something delicious when it comes to food? It's not fair to answer a question, but why should we eat? We are in 2019 and for hundreds of years we have not eaten just to live. We eat to please the senses - the eye to admire what is on the plate, the nose to smell the smell, the taste buds to be ecstatic with the taste, and, as a summum, the brain to bring us that full satisfaction of the meal.
I found in Pipera's corporate canteens, and not only, that many, accustomed to matches and cheefs and many french fries, do not know (or know, but do not care) that a roasted chicken in a cauldron of roses and bone, well bathed in mujdei, it is much tastier and healthier than an industrially prepared one. What's better than grilled carp compared to fishfingers or squid rounds?
For all those who either do not know the true taste of Romanian products, or want to diversify and, why not, try new ideas, I will present here the secrets of Romanian cuisine.
Turkey burgers with step by step recipe
Turkey burgers recipe step by step. Homemade burger of minced turkey meat, with homemade buns, cheese, avocado sauce (guacamole) and Mexican salad & # 8222Pico de gallo & # 8221. Turkey meatballs are juicy and fragrant, extremely tasty and healthy.
Among the beef burgers (recipe here) or salmon (recipe here) I made these turkey burgers this summer as well. A healthy homemade burger recipe, without much frying and with sauces and vegetable salads.
First I baked homemade buns for burgers, red and fluffy & # 8211 recipe here.
Then I bought turkey meat (boneless meat) which I ground at home. I do not recommend chest because it is drier than pulp.
I thought of a combination that would highlight more ingredients brought from & # 8222Lumea Noua & # 8221 & # 8211, that is, from the American continent.
We all know that after the 15th century, tomatoes, bell peppers or hot peppers, avocados or even turkeys were brought to Europe. In the time of the conquerors, turkeys were wild and flew through the forests of northern Mexico, those of the American Midwest to Canada.
So my turkey burger can be considered a tribute to these events that have changed the course of human history. The potato is missing from this formula but no one will stop you from adding some french fries to this wonderful turkey burger. Here is the recipe of French Fries & # 8211 double fried potatoes.
For a more spicy and cheerful note, I added a little hot sauce (hot sauce). Of course you can dose it to taste. The cheese I used was queso manchego (Spanish) because I had nowhere to buy Mexican cheese. Basically both are matured cheeses and can be replaced with cheddar or other similar cheese.
I used tender baby spinach leaves but you can replace them with any crispy green salad or with a salad mix (valerianella, arugula, romaine, etc.).
The two sauces were a guacamole (recipe here)
yes the mexican pico de gallo salad (recipe here) & # 8211 with avocado, tomatoes, peppers, onions.
I'll give you the quantities for 6 turkey burgers. Of course you can decrease or increase the quantities depending on your needs.