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Lightly cook the spinach, put the chopped garlic in the deep pan and simmer in 3 tablespoons of olive oil for 30 seconds. Add the frozen spinach, put the lid on and let it simmer for 6 or 7 minutes.
Add the milk and let it cool for another 7 minutes, add the butter, then the starch dissolved in three tablespoons of milk, let it thicken, boil a little more, add the yoghurt, adjust the salt taste and turn off the heat.
Wash the chicken breast, slice thinly as for the snails, beat lightly, salt (pepper if you want, I did not put).
Prepare two dishes, one with milk and one with flour, pass the breast slices through milk, then through flour and fry over medium heat until nicely browned on both sides.
In a frying pan, put the olive oil, add the chopped onion and keep it on the fire for a minute, put the capers, then the lemon juice and let it simmer for two minutes, put the butter, then the milk, adjust the taste of salt and pepper.
Over the chicken, put the caper sauce and the spinach next to the plate.
3 Recipes for barbecue grills
Of course, each housewife has her secrets and adapts the recipe according to the family's preferences. But mother Lucia recommends two things: 1. to mix the sauce very very well, until the sugar granules no longer feel and the sauce is well emulsified and 2. after pouring the sauce over the peppers, let Salad of roasted peppers cold for an hour, because it is delicious cold, from the fridge, and the flavors have time to develop.
- Packages with vegetables -they have been my favorites since I was little! I prepared them either in the oven or I packed them from home and baked them on the grill or in the embers. You can use your favorite vegetables and spices, but I highly recommend potatoes and corn, which should not be missing from the packages!
- Cus-Cus with mushrooms and spinach -a perfect garnish, which can be served cold or hot! It is ready in less than 15 minutes and you can transport it very easily to the grill, in a casserole. You can use your favorite mushrooms, but in summer, I like to use the seasonal ones: mushrooms, ghebe, galbiori.
You can boil the couscous before or you can cook it with mushrooms and spinach and add chicken soup or water. Let everything boil until the couscous is ready. Personally, I prefer to boil it before, so everything goes faster and I can prepare it in time and use it even the next day.
Now let me tell you about what I put on the grill! And when it comes to grilling, "Grilled Sausages" from ELIT are our favorites!
Because it is the green season in the markets and the stalls are filled with tasty leaves, I thought of preparing two recipes inspired by the southern shore of the Mediterranean, with spinach and stevia.
Spinach soufflé with saffron
The fresh spinach is washed and cleaned well, and for the older leaves the stalks are removed. For a cake pan you need about 800-900 g of fresh spinach. Once cleaned, soak it in salted water for 3 seconds and then drain. It even squeezes to remove excess water. 50 g butter and half a tablespoon of olive oil heat in a pan and fry 4-5 finely chopped shallots. Add a pinch of saffron to develop its flavor in the fat in the pan. You can also add a little thyme, but it is not mandatory. Or you can just add thyme if you don't have saffron. But this wonderful spice from the Middle East gives a great taste to spinach. Add the spinach and season with salt and pepper, leaving for a few minutes to cook together. Leave the whole composition to cool, even for a few hours. When cold, beat 5-6 eggs with very little salt and a clove of crushed garlic and mix with the sauteed spinach. Place in the form of a cake greased with oil and lined with baking paper and bake at 170 o C for 45 minutes.
It can be eaten cold and hot.
It can be eaten as such or as a garnish for chicken, turkey, lamb, fish, all grilled.
You need to choose large stevia leaves. The recipe I will present to you is a fasting one, as for this period, but at the end I will also give you the meat alternatives.
You need round grain rice, chopped onion, parsley, rosemary and fresh coriander, optional. You also need carrots, celery root and celery celery with leaves.
Stevia is blanched for 2 seconds in salted water to make it more elastic. Boil about 60% rice in salted water. The roots are put on a large grater, and celery, after removing the threads, chop into cubes, as well as onions. Put all the vegetables in the pan with olive oil and sauté together with the parsley until they are a little soft. Strain and mix with the preferred rice. Add a nutmeg powder, a cardamom powder and very little rosemary, plus salt and crushed stone. For a fluffier appearance of the filling, you can add diced peeled tomatoes (only the pulp, without seeds), which are moist and make the rice fluffier. A little cinnamon is added in North Africa. You can try, if you like.
Sarmale is made in stevia leaves.
Place the tomato slices on the bottom of a pot and, if there is any left over from the filling, you can also put it. Season the tomatoes with salt and pepper and add a few slices of lemon. If the lemons have a thick skin, sauté for a few minutes to remove the bitterness from them. Place the sauerkraut and pour water or, even better, basic vegetable soup, with about two fingers over the sarmale, and 4 tablespoons of olive oil. Cover, bring to a boil over high heat and then reduce the heat, leave partially covered and cook either on the stove or in the oven for 45-50 minutes, until the sauce drops a lot.
For an addition of protein, red lentils, green lentils or chopped chickpeas can be added to the filling, all already cooked. Or you can use the same recipe full of lentils, without rice. And for a sweet variant, you can add minced chicken, beef or lamb to the composition, especially since Easter is coming.
“PAPILLOTE” CHICKEN CHEST
Steam cooking is for me one of the very simple and extremely light options, especially when you do not have time for a laborious preparation that is ready quickly and has a combination of tastes that will satisfy the whole family.
Today's recipe fully meets my desire to get a fragrant and juicy "en papillote" chicken breast with a fairly varied garnish that successfully spices the final taste of today's rich plate.
- 2 pcs. chicken breast
- 8 pieces of asparagus
- 5-6 bunches of cauliflower
- 6 cherry tomatoes
- 50 gr. feta cheese
- 8 olives Kalamata
- 3 teaspoons Dijon sauce
- 2 teaspoons balsamic vinegar
- 3 tablespoons olive oil
- salt and pepper
- fresh basil
First of all, I prepare the two pieces of chicken breast, which I season with a little salt and pepper.
I make a quick vinaigrette from Dijon sauce and a little balsamic vinegar over which I sprinkle a little salt and oil little by little while stirring constantly.
I heat the oven to 180 °, take a tray by hand and tear two pieces of baking paper and aluminum foil of about 60 cm. length.
I place the foil on the worktop for the first time, over it I put the baking paper and I start to mount my preparation at one of the ends of the prepared "bed" that I will cover at the end with the other part that will wrap the chicken breast like a closed book.
For the first time, I put 4 pieces of asparagus underneath, and I place the chicken breast on top of them, which I sprinkle with 2-3 teaspoons of sauce.
On top I try to place as compact as possible halves of cherry tomatoes, bunches of cauliflower, olives and chopped cheese.
By the way, there is no problem if you don't have feta in the fridge, as I found out when I prepared the ingredients for this recipe and put the telemea with greens. The combinations are very varied and you can be very original depending on your tastes and preferences, using mushrooms, spinach, broccoli or any other desired ingredient or sauce as well.
I rip a few fresh basil leaves, add a touch of sour sauce and then fold my papiota trying to seal it as best as possible to keep all the healthy juices and vitamins inside, and the chicken to be steamed with these wonderful ingredients.
I prepare the second chicken breast in the same way, then I put the tray in the oven for 30 minutes.
I'm really sorry that you can't smell it, but you can see the sauce made from the juices left from meat and vegetables.
All the flavors blend very well and I got an extremely fragile and juicy chicken breast, just the way I wanted it.
Chicken steak with garnish
Prepare a chicken steak with delicious garnish for the whole family. if you put some stuffed potatoes next to it, then it's perfect.
4 garlic cloves
1-2 tablespoons butter
For the gasket
100 g grated cheese
100 g of ham
200 g mushrooms
2 tablespoons oil
3 tablespoons butter, to grease the pan
Preparation of chicken steak with garnish
Preheat the oven. Wash the chicken, rub it with salt, pepper, crushed garlic and butter both inside and out. Refrigerate for 1-2 hours. Pour water into a pan and put it in the oven under the grill. Leave for a while, then place the chicken on top of the pan and cook for about 80 minutes, over medium heat. To brown it evenly, you can turn it over carefully. You take it out and place it on a plate.
For the garnish, wash the potatoes and boil them in their skins in salted water. Take them out and leave them to cool. You clean them, cut them in half and dig them out carefully so as not to break them, keeping the core removed. Heat the oil and put the washed, diced and diced ham, mushrooms and tomatoes. Keep them until the water left by the mushrooms evaporates, mix from time to time, adjust the taste of salt and pepper and leave them to cool.
Stir in the preserved core and fill the potatoes. Sprinkle with cheese, place in a pan greased with butter. Put them in the oven until the cheese is browned. Serve the chicken steak with the stuffed potato garnish.
Preparation Chicken steak with 40 cloves of garlic
Start with preheating the oven to 240C (maximum stage for gas).
Season the chicken with salt, pepper and paprika (both outside and inside) and massage well with soft butter. Butter is also inserted under the skin of the chicken, especially in the breast area. This butter melts during baking and impregnates the weak flesh of the breast giving it tenderness and aroma.
Place the seasoned chicken together with the garlic cloves in a deep steak pan and WITHOUT any other liquid and without a lid or foil, put it in the oven at 240 C with ventilation for 60 minutes.
I was skeptical at the stage that it will be uncovered and without any water but look that at 30 minutes it looks very OK & # 8211 leaves its own juices and the top, although it is at 240C it does NOT burn! After about 15 minutes, brush with the sauce from the pan and return the garlic cloves. At 30 minutes, I added the fragrant new potatoes, lightly salted and sprinkled with cumin and small pieces of butter. Bake for another 30 minutes!
How to make a recipe for baked chicken with sour cream and garlic & # 8211 in the oven
I turned on the oven at 200 C (high with gas).
I groomed the chicken from the remains of feathers, tulle and skins. I tamponed it with paper napkins and placed it in a large tray (so that the potatoes would take place). With a kitchen scissors I split it in the middle of the back, cutting it along the spine. I turned it upside down and pressed it lightly with my hands to flatten it (you can hear the bones cracking). Ready! I have a flat chicken!
I sprinkled both sides with coarse salt, pepper and a little sweet paprika.
Cus-Cus with mushrooms and spinach - Everything you need to know about the recipe
- It can be a main meal or an ideal side dish with chicken legs, fish, steaks of all kinds.
- It is delicious and warm as soon as it has been prepared, but just as good and cold, from the fridge, because it is not a fatty food. So you can pack it in the casserole for lunch at the office the next day.
- You can use any vegetable you like, but I highly suggest the combination of mushrooms and spinach, which is accessible at any time of the year (we always find baby spinach in stores).
- For the preparation of couscous you can use water, vegetable soup, chicken soup. Of course, the soup is much more flavorful and the couscous will be even better, so I highly recommend it.
- In terms of couscous, I chose the one with 4 eggs from Baneasa Easter for the very good taste (they are pasta with liquid egg, so they are of very good quality), the wonderful color, the fact that the couscous grains do not stick together.
Don't forget to try the recipe Couscous with shrimp (click to access the recipe)! It is a recipe in which I show you how this "simple and banal" couscous, so affordable in price and that we find in any store, can be transformed into an absolutely delicious main course, very good-looking, in combination with shrimp.
Now let's move on to today's recipe - Couscous with mushrooms and spinach, which is ready in less than 30 minutes and will ensure a consistent meal for at least 2 days!
Ingredients for 4-6 servings of Couscous with mushrooms and spinach
- 250g couscous with 4 eggs from Easter Baneasa
- 4 tablespoons olive oil (2 tablespoons couscous, 2 tablespoons vegetables)
- 500ml chicken / vegetable soup (or water)
- a large white onion (2-3 green onions)
- 3-4 cloves of garlic
- 500g mushrooms
- 250g fresh spinach
- salt and pepper
First we deal with cus-cus. In a large pot, heat 2 tablespoons olive oil. Add the couscous and cook for 2-3 minutes or until it starts to brown slightly. Add 500ml vegetable soup, chicken or water. Mix very well, let it boil over medium heat, 12-13 minutes or until the couscous is cooked al dente. You will see that almost all the liquid is absorbed by boiling. Remove from the heat, put the lid on and let the couscous rest until the vegetables are ready.
For vegetables, heat another 2 tablespoons of olive oil in a pan. Heat the onion until it becomes translucent. Add the garlic and the mushrooms cut into thick slices. Heat together over medium heat, 4-5 minutes or until the mushrooms are al dente and the liquid left by them decreases almost completely. Add the spinach, season with salt and pepper. Cook them together for about 5 minutes, or until the spinach softens. All we have to do is mix the couscous with the vegetables.
Baked chicken with spinach
Man's life is so and so. And fresh spinach and frozen spinach. The other day I had the opportunity, after a long time, to cook frozen spinach. Of course, you can't make frozen spinach salad, you can instead make a decent garnish for fish, chicken, pork, turkey or even beef. But let me tell you from the beginning:
I started with the story from some chicken legs, with bone but without skin, which I rolled in hot pepper oil and then put in my cast iron pan.
I also put a few sweet tomatoes next to them, a few cloves of garlic with peel, to cook slowly and nicely, a sliced hot pepper, salt and pepper.
I poured a cup of white wine into the pan.
I put three or four teaspoons of mustard seeds over the meat and put the pan in the hot oven. 180 degrees Celsius, 40 minutes.
Once the meat was cooked, I turned off the heat but left the pan in the oven until I prepared the garnish.
I chopped three cloves of garlic and put them in a saucepan with two tablespoons of butter.
After the butter melted, I put the spinach. 800 grams (table for 4).
I squeezed half a lemon over the spinach, sprinkled a little salt and a little pepper, put the lid on and increased the heat.
After five or six minutes I put three tablespoons of cream in the pan, mixed well and took the food off the heat.
Pretty colorful, pretty healthy.
I put tomatoes, baked garlic and a few radish leaves over the chicken. Success.
How to prepare spinach with garlic
First we boil a pot of water. We clean and wash the spinach in two or three waters and let it drain in a sieve. I cut the tails only for the bigger leaves, I left the small ones because they were very tender.
When the water has boiled, add a pinch of salt and spinach. Leave it only until the water has started to boil again, then take it out of the sieve and, after it has drained, chop it bigger or smaller.
In a deep pan, heat the oil and heat the onion with a pinch of salt until it softens. Then add the tomato juice, salt and pear to taste and let it boil a little. Add the soda and 150-200 ml of water, cover and boil some more. 3-4 minutes. At the end, add the crushed garlic and let it cook for a few more minutes.
The sapanac food is ready. You can serve it simply with polenta, toast or as a side dish with a piece of meat. Enjoy!
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