CEPKANA ZIMSKA KREM ČORBA. Možda ste primetili da sam veliki ljubitelj supa i čorbi, a tokom proteklih nekoliko meseci dok sam vodila računa o težini tanjir ovako bogate čorbe je bio moj ručak.
Kompletan obrok, bogat povrćem, žitaricama, posnim mesom i mlečnim mastima. Tokom djete nije dobro lišavati organizam masnoće, jer će organizam ući u stanje hibernacije. Buniće se i štrajkovati, a to će biti evidentno kada stanete na vagu, jer organizam ne zna kada će sledeći put obrok stići, ako ga lišavate svega. Zato sam uživala u ovakvim gustim čorbicama, a ostalim danima bareno povrće, bareno meso i ribu sam kombinovala sa bistrim nemasnim supama. Pa da krenemo, jer su se supice i čorbice nakupile u draftu, a ionako stiže proleće i nove povrtne kombinacije. 700g pilećih bataka, karabataka ili 500g belog mesa sa kostima 3 kašike suvih vrganja potopljenih u 100ml vruće vode kocka za supu, suvi začin, so 2 do 3 kašike brašna ili gustina. ĆURETINA (PILETINA) U SOSU OD PEČENOG BELOG LUKA. Ne znam kako se desilo da prilikom istraživanja Ireninog bloga Sweet and Salty preskočim ovaj recept i da ga Marija nije objavila ko zna da li bi ikada dospeo na naš sto.
Najobičnije belo meso, kod mene ćureće sa ovim izvrsnim sosom postaje nešto izuzetno. Sos je na bazi belog luka pečenog u rerni, belog vina, pavlake, duže dinistanog crnog luka, mrvica od prženog mesa, majčine dušice i limunovog soka. Ako niste ljubitelj belog luka i zaobilazite ga u širokom luku u presnom stanju, ovaj način spremanja će vam sigurno promeniti stav.
SALISBURY STEAK. Salisbury steak je klasik američke kuhinje nalik našim faširanim šniclama, koje po pravilu trebaju biti ovalnog oblika i prelivene sočnim mesnim umakom.
TART TATIN SA PARADAJZOM. Pre više od godinu dana Ana je izdala recept za Tart tatin sa paradajzom. Retki su recepti koji su mi stalno prisutni u mislima, na mojoj to do listi, za koje strpljivo čekam sezonske namirnice, a ovo je jedan od njih. Jednostavni sastojci, paradajz i karamelizovani luk na sipkavom testu sa dodatkom parmezan i bosiljka. Tako dobro, jeftino, ukusno i jednostavno jelo davno nisam probala. Verovatno da je presudan sastojak fantastičan sezonski paradajz. ČORBA OD SOČIVA SA GRILOVANIM POVRĆEM, BLITVOM I PAVLAKOM. Ni sama nisam sigurna zbog čega se sočivo u Srbiji tako malo koristi.
Ljudi čak sležu ramenima kada se pomene ova mahunarka, jer im nije poznata. Punjena focaccia. Zaboravila sam vam reci u prethodnom postu da je glavni uzrok moje pogubljnosti i nedostatka slobodnog vremena u stvari povratak na posao nakon porodiljskog odsustva.
Prelazni period je jako tezak, a docekale su me sve moguce obaveze. Godinu dana sa Isakom je proslo jako brzo... Suvise brzo... Da li sam se obradovala povratku na posao? Nisam. Mislim da je Ica sve to bolje podneo od mene. :) Radosno mi trci u susret kad se napokon pojavim na vratima, grli me i mazi se, ali dok me nema setka po dvoristu i igra se sa kucama... :) A ja...
Crisp rosemary flatbread. It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine.
And if there were ever a spread that could lift you from your “love lifts us up where we belong” drudgery, it would be that gorgeous herb-focused spread near the back of the issue. (Like I said, it was a long hold time.) I immediately had to make it. All of it. Baked orzo with eggplant and mozzarella. Okay, I know that despite everyone being back to school, people actually showing up to the office again, like, to work, again and Labor Day being but a blip in the rearview mirror that summer isn’t really over yet — it’s hot, the days are still relatively long and, no, I will not put my sandals away.
But I can’t help it. As soon as the first day of September, one of my favorite months, arrives, my brain becomes fiercely rooted in all things fall. Sweet and Spicy Pork Ribs. I grew up in a culture where rice is a staple food, and almost every meal (that my mum cooked) would consist of boiled white rice served with a variety of meats, soups and vegetables. Gnocchi with Squash & Sweet Corn Recipes from The Kitchn. After devouring the last bit of pasta for lunch, I started thinking about the countless possibilities for this versatile dish.
It could be dressed up for guests with slivers of salty prosciutto, or garnished with buttery sourdough bread crumbs. It might be paired with earthy sautéed chanterelles, or tossed with a handful of blistered cherry tomatoes. Fresh ricotta, even mozzarella would be divine. Just think how good homemade pappardelle would be? Oh, the many fabulous choices. Crispy Roasted Brussel Sprouts with Maple Pecan Dressing. Brussel sprouts are DELICIOUS!
I just thought I should mention that first before you skip this post. Homemade Ravioli Recipes With Savory Fillings (PHOTOS) Salmon Teriyaki Kebabs. New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly.
Seared Ginger-Balsamic Salmon with Hot and Sour Slaw. Börek or Burek (with spinach and cheese) So, I'm not an expert on Burek, nor do I know enough about its cultural background and history to be able to give an accurate account of how it originated. I'm thinking Wikipedia should be fairly reliable, and therefore I quote a few sections from it which provide some insight into this delicious filled pastry. "Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). It can be filled with cheese, minced meat, or vegetables.
Rainbow Foccacia Bread. "What on earth is she doing" I overheard another mum say to my mother one day. Beautiful courgette carbonara. Method Carbonara is a classic pasta sauce made with cream, bacon and Parmesan and is absolutely delicious. Zucchini Lasagna. Eat the Rainbow Black Bean Soup. Well, after three weeks of posting other people’s recipes, I’m back with one of my own. It was a lot of fun cooking dishes that had already gone through the testing process and learning more about cooking in general (and slow-cooking in particular) from three expert cooks. In the process of posting the reviews and reading your feedback, I learned some very surprising things, not just of the cooking variety (like baby limas taste great in guacamole –who knew?!) , but about you, the readers of this blog.
My last review, of Colleen Patrick-Goudreau’s The 30-Day Vegan Challenge , was especially enlightening because I had no idea that so many near-vegans, non-vegans, and not-even-close-to-vegans were reading my blog. I’m thrilled to have you here! When you add greens to hot soup, they instantly wilt and practically disappear. Ingredients. Ginger-Orange Glazed Carrots. As a lazy cook who values one-pot meals, I don’t cook many side dishes. If a meal lacks a vegetable, I’ll usually toss together a salad and call it a day. The only time I find I need true side dishes is when dinner centers around a protein-heavy dish, like mini tofu quiches, quinoa cutlets, pistachio-crusted tofu, or meatless loaf, that needs a plethora of veggie sides to round out the plate. Apple and Parsnip Soup. We're in the throes of deep-winter eating and there are definitely some days when it's hard to find cooking inspiration in the produce section.
This recipe, which was passed along by a friend, came just in time. The brilliant pairing of apples and parsnips is new and refreshing without being weird.Like most creamy soups, this soup is ridiculously easy to make and is very satisfying. At the end of the recipe, I've passed along the presentation suggestion of dicing an apple and sprinkling the dice on top right before serving. To be honest, I almost always forget to do any this and end up using all three apples in the soup itself. So far, I haven't had any complaints. Orange Roasted Carrots & Parsnips.
Roasted vegetables are an old standby, but how about roasted fruit? The steady abundance of citrus in Southern California yards and CSA boxes has inspired countless new ways to use these fruits and our latest trick is adding orange and mandarin slices to roasted vegetables. The citrus adds a sweet, caramelized flavor and brings a bit of sunniness to winter roots like carrots and parsnips. We especially like using organic mandarin oranges, which may be roasted and eaten peel and all if the rind is thin enough and the pith not too bitter.
Larger varieties like navel oranges should be peeled first. Fresh Tastes Blog. I know this is going to turn some people off, so let me just get it out there first. This soup is vegan. Yes, as in no meat, no dairy, no eggs. Beet Risotto with Winter Vegetables. Jamie Oliver's Chicken in Milk Is Probably the Best Chicken Recipe of All Time Recipe Review. A few years ago, I came across a chicken recipe that was so good, so notable, that I considered shoving the rest of the classic chicken dishes I love aside in favor of this poultry paragon. Was I guilty of gushing overstatement? Probably, but humor me for a moment. Garlic Kale Tamale Tart – yes, the crust is bright red! FreshTartSteph Recipe: Meatloaf - Twin Cities Taste - October 2011 - Minnesota. Tuesday, October 11, 2011 By Stephanie Meyer Stephanie Meyer When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are crave-worthy.
Orange-Sauced Chicken Recipe. Chicken Stir-Fry Recipe. Chicken Cutlets with Sesame Broccoli Slaw Recipe. Mega Healthy Wheat Berry Salad. Pickled cabbage salad. Vegetable and Chickpea Curry Recipe. Blonde French Onion Soup.