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Imi plac foarte mult vinetele, in special in salata de vinete, si apoi in Ratatouille, bucatelele de vinete coapte. Sunt asa dragute cum stau cuminti feliate si date cu sare multa (ceea ce le impiedica sa se innegreasca si in acelasi timp le ia gustul amar) si isi asteapta soarta intr-o mancare delicioasa.
Ideea de couscous cu vinete mi-a venit in timp ce faceam cumparaturile de mancare. Am trecut pe langa vinete, si cum ador vinetele coapte, ma gandeam in ce sa le integrez. Cand am ajuns la raftul cu ingrediente arabesti, s-a apris beculetul! Couscous cu vinete coapte si ardei copti. Pentru putina balansare a gusturilor, am adaugat anghinare gata marinata la borcan.
Rezultatul a fost foarte gustos, satios si proaspat. Foarte bun cald, dar si rece a doua zi. Sigur pus pe lista mancarurilor de facut din nou.
Ingrediente:
1 cana couscous
1 cana apa fiarta
1 vanata mare
1 ardei rosu gras mare
1/2 cana anghinare marinata din borcan
3-4 linguri patrunjel tocat
1 lamaie, coaja rasa si zeama
1 lingurita chimen pudra
sare si piper dupa gust
3-4 linguri ulei de masline extra virgin
Se incinge cuptorul la 230 grade Celsius (450 Fahrenheit).
Vanata se taie felii groase de aprox 1 - 1 1/2 cm si se presara cu multa sare. Se lasa cam 20 minute. Intre timp se coace ardeiul, intorcandu-se pe toate partile pana se rumeneste. Se scoate si se lasa sa se raceasca putin, se curata de coaja si seminte si se taie bucati. Se da cu putina sare si se da deoparte.
Feliile de vinete se spala sub jet de apa, se taie bucati mai mari, se pun intr-o tava si se presara cu piper si putin ulei de masline. Se coc in cuptorul incins 15 minute.
Anghinarea se scurge si se taie bucati mai mici, depinde cat este de mare.
Se pune apa fiarta peste couscous, se acopera cu o folie de plastic si se lasa 5 minute sa se abureasca, apoi se infoaie cu o furculita. Se amesteca cu ardeiul, vinetele, anghinarea si patrunjelul.
Separat se amesteca zeama si coaja de lamaie, chimenul, sare, piper si ulei de masline si se toarna peste couscous. Se amesteca bine si se serveste.
Pofta buna!
I love eggplants, especially in Eggplant spread, and in Ratatouille, roasted pieces of eggplant. And they are so cute sprinkled with a lot of salt (which prevent browning and extract the bitter juices) and waiting their destiny in a delicious meal (I should’ve named this post: How not to be afraid of eggplant!)
The idea of couscous with eggplant I got it while I was groceries shopping. I passed the eggplants and I was thinking in what I could integrate it. When I got to the ethnic isle, the light bulb lit: Couscous with roasted eggplant and peppers. To balance the sweetness I added some marinated artichokes.
The result was very tasty, filling and refreshing. It was good warm and cold the next day. It is for sure put on the make again list.
Ingredients:
1 cup couscous
1 cup boiling water
1 large eggplant
1 large red bell pepper
½ cup jarred marinated artichokes
3-4 tbsp chopped fresh parsley
1 lemon, zest and juice
1 tsp ground cumin
Salt and pepper after taste
3-4 tbsp extra virgin olive oil
Preheat the oven at 450 degrees Fahrenheit.
Slice the eggplant ½ inch thick and sprinkle a lot of salt. Set aside for 20 minutes.
Meanwhile roast the pepper in the preheated oven, turning on all sides until golden brown. Let cool a little and clean the seeds and skin. Cut in pieces and sprinkle with little salt.
Rinse the eggplant slices, cut in pieces. Place on a roasting sheet, sprinkle with pepper and little olive oil. Roast for 15 minutes in the preheated oven.
Cut the artichokes in smaller pieces.
Pour 1 cup boiling water over the couscous and cover with plastic wrap. Let steam for 5 minutes and fluff with a fork. Mix in the peppers, eggplant, artichokes and parsley.
In a separate bowl mix the lemon zest, juice, cumin, salt, pepper and olive oil. Pour over couscous and toss. Serve warm or cold.
Enjoy!
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Legumele coapte raspandesc in casa o aroma si caldura placuta si te imbie sa te apuci sa impodobesti casa de Craciun. Le pui in cuptor, si tocmai bine, pana se termina de copt ai terminat si tu de decorat. Mai lipseste o ciocolata calda sa incheie cina, sau niste castane coapte...
Mi-a placut aceasta reteta luata de la Giada de Laurentiis, pe care eu am modificat-o putin dupa gusturile mele. I-am adaugat ceapa, care imi place foarte mult coapta, si putin otet balsamic, pentru ca imi place putin mai acrisor. Varzutele de Bruxelles sunt rumenite si delicioase, cartofii dulci si pastarnacul dulcegi, o nebunie de gusturi. O mancare foarte colorata, cred ca impaca toate gusturile, pentru copii, pentru cei care tin post, sau ca garnitura la friptura de duminica in familie.
Ingrediente:
1 ceapa rosie medie taiata bucati mari
2 morcovi medii taiati in bucati de vreo 4 cm
aproximativ 15 varzute de Bruxelles, curatate de foile de afara si taiate jumatati
4 cartofi rosii cu coaja, taiati felii rotunde de 2-3 cm
1 pastarnac taiat felii rotunde de 2-3 cm
1 cartof dulce curatat de coaja si taiat felii rotunde de 2-3 cm
1 lingurita de sare
piper proaspat macinat
100 ml ulei de masline
1 lingurita de ierburi uscate amestecate (oregano, cimbru, rozmarin, cimbrisor, busuioc, salvie)
otet balsamic pentru stropit deasupra (optional)
Se incinge cuptorul la 200 grade Celsius (400 Fahrenheit).
Intr-o tava mai mare se pun toate legumele, se dau cu sare, piper, ierburi si ulei si se amesteca totul bine. Ar trebui sa aveti un singur strat cu legume.
Se baga in cuptorul incins pentru 35-40 minute pana cand legumele sunt rumenite.
Se scot si se servesc cu putin otet balsamic stropit deasupra.
Pofta buna!
The roasted vegetables spread a nice aroma in the house and they lure you in to put up the Christmas tree. Place them in the oven, and when you finish decorating, the dinner is ready too. A nice hot chocolate or some roasted chestnuts can finish up a nice evening…
I loved this recipe from Giada de Laurentiis, which I adapted after my likings. I added some onion, because I like roasted onions and little balsamic vinegar for a little acidity. The Brussels sprouts are golden brown delicious, sweet potatoes and parsnip adds a little sweetness; it’s a taste feast in one pan. Very colorful, can be appealing to everybody, from kids, vegetarians and vegans, or as a side dish for the Thanksgiving turkey or a Sunday roast.
Ingredients:
1 medium red onion cut in large pieces
2 medium carrots cut in 1 ½ inch pieces
About 1 pound Brussels sprouts (15 pieces) trimmed and cut in halves
4 red potatoes skin on sliced 1 inch thick
1 parsnip slice 1 inch thick
1 sweet potato cleaned and sliced 1 inch thick
1 tsp salt
Fresh ground pepper
1/3 cup olive oil
1 tsp mixed dried herbs (oregano, thyme, rosemary, basil, sage)
Balsamic vinegar for drizzle on top (optional)
Preheat the oven at 400 degrees Fahrenheit.
In a roasting pan place the vegetables, add the salt, pepper, dried herbs and oil, and toss to even coating. You should have one layer of vegetables.
Place in the preheated oven for 35-40 minutes until golden brown.
Remove and serve with little balsamic vinegar drizzle on top.
Enjoy!
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Traditional pentru curcanul de Ziua Recunostintei este sosul de merisoare. Nu am facut niciodata, dar am mancat gata preparat, este foarte bun, putin acrisor.
Insa eu ador acest sos de visine, a carui reteta o am de la mama soacra (Dumnezeu sa o odihneasca in pace!)
Imi place gustul dulce acrisor, este foarte usor de facut si poate fi mancat cu curcan, pui la cuptor, foarte bun peste cartofi piure, chiar si cu porc la cuptor.
Aici nu sunt foarte populare visinele, si nu am mai mancat visine proaspete de mult. Dar se gaseste usor compot de visine adus din Europa. Pentru sos se foloseste numai zeama, si eventual cateva fructe (aveti grija sa nu aiba samburi si sa-si rupa cineva dintii). Intotdeauna imi raman fructe fara zeama pentru care trebuie sa gasesc o folosinta. Anul trecut le-am amestecat cu tuica de la tata si zahar si a iesit o visinata pe cinste.
Cred ca acum o sa le stropesc cu putin rom si o sa fac o prajitura.
Ingrediente:
2 linguri unt
2 linguri faina
zeama de la un borcan de 900 gr compot de visine
sare si piper dupa gust
1/2 lingurita coaja de portocala rasa
Intr-o tigaie se incinge untul pe foc mediu si apoi se adauga faina. Se mesteca cu o lingura de lemn pana cand este totul amestecat bine si se prajeste faina, cam 1 minut. Se adauga zeama de compot putin cate putin, mestecandu-se mereu, pana cand ajungeti la consistenta dorita. Se da intr-un clocot mic, si se potriveste cu sare si piper. Se stinge focul si se adauga coaja rasa de portocala.
Un deliciu!
Traditional for the Thanksgiving turkey is the cranberry sauce. I never prepared it, but I had some, and it’s really good and little tart.
But I love this sour cherry sauce, which recipe I have from my mother-in-law (God rest her soul!)
I like the sweet and sour taste, it’s easy to make and it can be served with turkey, roast chicken, very good over mashed potatoes, even with roast pork.
In America, the sour cherries are not very popular, and I haven’t had fresh sour cherries in a long time. But the sour cherry in syrup and sour cherry preserve can be easy found in European specialty stores. For this sauce I used the syrup and few fruits (be careful that sour cherry to be pitted so nobody break their teeth). Every year I have left fruits that I can find a use. They can be mixed with vodka and sugar for some flavor liqueur. This year I think I’m going to soak them in little rum and use it in a cake.
Ingredients:
2 tbsp butter
2 tbsp all purpose flour
The syrup from 1 (32 oz) jar of sour cherry in syrup
Salt and pepper after taste
½ tsp orange zest
Heat the butter in a sauce pan over medium heat, and add the butter. Mix with a wooden spoon until forms rue, and cook for a minute. Start adding the syrup, little by little, until you have the desired thickness. Bring to a boil and add salt and pepper. Turn off the heat and add the orange zest.
Delicious!
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Cand am plecat din Romania cred ca am realizat (mai mult sau mai putin) ceea ce las in urma si de ce o sa imi fie dor: de familie, de prieteni, sarbatorile romanesti, gradina mamei si puii crescuti in curte. Nici un pui organic nu se compara cu puii crescuti de mama...
Ceea ce nu am realizat, si nici nu cred ca m-am gandit prea mult atunci cand am venit aici a fost cum o sa ma adaptez la sarbatorile si traditiile americane. A fost grea adaptarea, dar am ales sa respect tara si oamenii printre care traiesc, si traditiile lor. Incepand cu Super Bowl (de care sincer nu prea imi pasa, prefer sa ma uit la show-ul Iron Chef si sotul se duce cu baietii), continuand cu Ziua Mamei, cand o sun pe mama sa ii spun "La multi ani!" (la fel cum fac si de 8 Martie) si ziua tatalui, cand ii spun lui tata "La multi ani!". Am purtat si tricou cu echipa de hockey Hawks atunci cand au fost in finala, si am strigat si m-am bucurat cand au castigat (in mare parte ca puteam in sfarsit sa merg acasa :) dar si pentru ca toata lumea in jurul meu era fericita). La nunta noastra am pastrat traditii romanesti si americane in acelasi timp. Dar cea mai mare sarbatoare pe care am adoptat-o, desi pentru mine poate nu inseamna asa de mult ca pentru americani, este Ziua Recunostintei.
Prima zi a Recunostintei (sau prima masa) s-a tinut acum vreo 400 de ani si la ea au luat parte indienii bastinasi si pilgrimsii veniti cu corabiile, sau primii imigranti. A fost o sarbatoare a recoltei, la care nici nu s-a mancat curcan, ci caprioara, porumb si legume. Mai tarziu a fost stabilita a 3-a joi din noiembrie si declarata zi nationala, cand familiile se aduna si mananca impreuna curcan, umplutura, piure de cartofi, cartofi dulci, sos de merisoare si placinta de dovleac sau mere, si multumesc lui Dumnezeu pentru ceea ce au.
Pentru mine Ziua Recunostintei inseamna acea masa a celor care sunt aici de mai mult timp si a imigrantilor, zi in care stam cu toti la masa si suntem recunoscatori pentru ceea ce avem.
Si sunt recunoscatoare, pentru ca am o noua mica familie, suntem sanatosi, avem acoperis deasupra capului si mancare de pus pe masa, si chiar daca sunt departe, putem tine legatura usor cu familia din Romania. Sunt recunoscatoare pentru prietenii pe care ii am si care sunt alaturi de mine atunci cand am nevoie de ei. Prieteni pe care ii vad mai des, sau care nu i-am vazut de ani, dar stiu ca pot conta pe ei, si altii "virtuali" pe care nu i-am vazut niciodata, dar m-au votat atunci cand am avut nevoie :)
Chiar daca sarbatoriti sau nu aceasta zi a recunostintei, voi pentru ce sunteti recunoscatori?
Va urez sa aveti o zi linistita, imbelsugata si alaturi de familie.
Si ca sa trecem la mancare, va pot spune ce este in plan, sa speram ca totul o sa iasa bine si revin cu poze: salata cu spanac, rucola, feta, merisoare si nuci, pui la cuptor (in loc de curcan, pentru ca era prea mare pentru 4-5 persoane), piure de cartofi, sos de visine (in loc de sos de merisoare), umplutura cu praz si ciuperci (prima data cand fac, tineti-mi pumnii :)), iar pentru desert Adriana face un tort cu mere.
When I left Romania to move in America, I knew (more or less) what I’m going to miss: my family, my friends, Romanian holydays, my mom’s garden and chickens. The organic chickens don’t even get close in taste with mom’s chickens…
What I didn’t know, and I don’t think I even gave a lot a thought, was how I’m going to adapt at American holydays and traditions. The transition was tough, but I chose to respect the people and the country that I live in, and their traditions. Starting with the Super Bowl (I don’t really watch, I prefer to watch Iron Chef, and let my husband go with the guys), and continuing with Mothers Day when I call my mom (the same I do on March 8th when Romania celebrates Woman’s Day), and Father’s Day when I call my dad. I wore a Blackhawks t-shirt when the team was in the playoffs of Stanley’s Cup, and I cheered up when they won (mostly because I got to get home, but the happiness on the people’s faces made me happy too). At our wedding I kept Romanian and American traditions. But, maybe the biggest holyday that I adopted is Thanksgiving (even if it doesn’t mean as much for me as it means for an American).
The first Thanksgiving Day (or first meal) it was about 400 years ago, and at it participated the native Indians and the pilgrims (the first immigrants). It was more a harvest celebration, and they didn’t have turkey, but venison, corn and vegetables. Much later it was declared national holyday for the third Thursday of November, and families get together and eat a feast with roast turkey, stuffing, mash potatoes, sweet potatoes, cranberries sauce and apple or pumpkin pie, and they are thankful to God for what they have.
For me, Thanksgiving means that meal that brings together the ones that were already here and the newcomers.
And I’m thankful for my little new family, because we’re healthy, we have shelter and food, and even if my family in Romania is far, we can keep in touch easily. I’m thankful for my friends, and I can count on them. Friends that I see more often, friends that I haven’t seen in years, but I know they are there for me, and “virtual friends” that I never seen, but they voted for me when I asked them too.
Either if you celebrate Thanksgiving or not, what are you thankful for?
And let me tell you about our Thanksgiving menu (let’s hope everything turns out ok): arugula and spinach salad with dried cranberries, pecans and feta, roasted chicken (a turkey is too much for 4-5 people), mashed potatoes, sour cherry sauce (instead of cranberries), leeks and mushrooms stuffing (first time I make it), and for dessert Adriana will make an apple cake.
Happy Turkey Day!
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Incet incet trece si vremea dovlecilor... Din fericire dovlecii se pastreaza foarte bine peste iarna, chiar si la temperatura camerei. Am pastrat vreo 3, si am facut o supa crema mai picanta, din al doilea am facut aceste cupcakes si al treilea asteapta... probabil va fi copt pur si simplu.
Pentru cupcakes am folosit un dovleac turcesc, de aprox 1 kg, jumatate l-am folosit pentru muffins iar cealalta jumatate am copt-o si am folosit-o pentru crema. Iar semintele le-am copt, curatat de coaja si am decorat cupcakes-urile cu ele. Asta da folosire eficienta a resurselor!
Pentru reteta de muffins m-am inspirat din emisiunea lui Jamie Oliver, iar pentru crema mi-a placut ideea Laurei Sava, pe care binenteles, am adaptat-o putin.
Au fost delicioase, mi-au placut si muffins-urile si in special crema, care cred ca poate fi adaptata si pentru alte arome.
Nota: Daca nu aveti masuri de cups, folositi o cana obisnuita de ceai (235 ml), fara sa fie plina cu varf.
Ingrediente (pentru 20 bucati):
Pentru muffins:
aprox 400 grame dovleac curatat de coaja si seminte
2 cani zahar
4 oua
un praf de sare
2 cani si jumatate faina
2 lingurite praf de copt
o mana plina de nuci tocate
1 lingurita scortisoara
150 ml ulei de masline
unt pentru uns formele sau hartii pentru muffins
Pentru crema:
aprox 400 gr dovleac (puteti lasa aceasta jumatate necuratata de coaja)
200 ml frisca lichida neindulcita
5 linguri zahar pudra
200 gr branza crema Philadelphia
esenta de vanilie
Se incinge cuptorul la 180 grade Celsius (350 Fahrenheit). Se unge tava de muffins cu unt sau se tapeteaza cu hartii.
Pentru muffins, se da dovleacul pe razatoare, sau se marunteste in robot. Se amesteca cu zaharul si ouale, apoi praful de sare, faina, praful de copt, nucile, scortisoara si uleiul si se bat pana cand sunt amestecate, fara a se bate prea tare. Se pun in forme si se coc in cuptorul incins pentru 20-25 minute, pana cand o scobitoare bagata in mijlocul uneia din muffins iese afara curata.
Eu am copt in 2 ture, pentru ca a fost mai mult amestec, dar am folosit hartii si a fost foarte simplu, nu a fost nevoie sa spal tava intre ture.
Se scot si se lasa sa se raceasca.
Intre timp, in acelasi cuptor incins se pune dovleacul pentru crema, taiat in bucati mai mari, cu coaja in sus. Se coace aprox 45 minute, pana cand este moale si rumen. Se scoate, si cand s-a racit de ajuns pentru a putea fi atins, se curata de coaja si partile mai uscate. Se face piure in blender, ar trebui sa va ramana cam 1 cana de piure.
Se amesteca cu 3 linguri de zahar pudra, vanilia si branza crema si se bate cu mixerul pana cand este totul o crema fina.
Separat se bate frisca lichida cu 2 linguri de zahar pudra, pana cand este tare. Se incorporeaza in crema cu dovleac cu o lingura, mestecandu-se usor de sus in jos.
Se intinde crema pe muffins cu un cutit de unt, cu un pos sau cu o punga taiata la un colt.
Se poate decora cu seminte de dovleac coapte si curatate de coaja (daca aveti rabdare sa le curatati de coaja).
Pofta buna!
Little by little the pumpkin and squash season is going away too… Luckily the pumpkins keep very well for a long time, even at room temperature. I kept about 3 (butternut squash), and I made a spicy pumpkin soup, from another I made these cupcakes, and the third is waiting… probably it’s going to be roasted, plain and simple.
For the cupcakes I used one butternut squash, it had about 2 pounds, half for muffins and the other half I roasted it and used it for the cream. And the seeds I roasted it too, and I decorated the cupcakes with it. Talk about resourcefulness!
For the muffins I used Jamie Oliver’s recipe, and for cream I liked Laura Sava's idea, which I adapted it a little.
They turned out delicious; I liked the muffins, and the cream in particular, which I think can be adapted with other flavors.
Ingredients (for 20 muffins):
About 1 pound butternut squash, peeled and seeded
2 cups sugar
4 eggs
Pinch of salt
2 ½ cups all purpose flour
2 tsp baking powder
1 handful chopped walnuts
1 tsp cinnamon
¾ cup olive oil
For the cream:
About 1 pound butternut squash (you can leave the skin on)
1 cup heavy cream
5 tbsp powder sugar (separated)
1 pack (8 oz) Philadelphia cream cheese
1 tsp vanilla extract
Preheat the oven at 350 degrees Fahrenheit. Butter one muffin tray or line with paper cups.
To make the muffins, shred the butternut squash or pulse it in the food processor. Mix with sugar and eggs, and then add salt, flour, baking powder, walnuts, cinnamon and oil and mix until incorporated. Do not over mix. Fill the paper cups and bake in the preheated oven for 20-25 minutes, until a toothpick inserted in the middle comes out clean.
I had to bake 2 batches, but it was very easy using the paper cups and didn’t have to wash the tray in between.
Remove and let cool.
Meanwhile, in the same preheated oven, bake the rest of the butternut squash, cut in large pieces, and place skin up. Bake for about 45 minutes until soft. Remove and it’s cool enough to handle, clean the skin and dry parts. Puree in blender. You should have left about 1 cup puree.
Mix it with 3 tbsp powder sugar, vanilla and cream cheese, and beat until it’s a smooth cream.
In a separate bowl whip the whipping cream with 2 tbsp powder sugar until soft peaks form. Incorporate the whipping cream in the pumpkin puree mix using a spatula.
Spread on top of cooled muffins using a butter knife or pastry bag.
Decorate with roasted and peeled seeds (if you have enough patience to skin them).
Enjoy!
Dragii mei vizitatori si urmaritori, am participat la un concurs pe site-ul thenest.com, "Cupluri care gatesc". Desi mai mult eu gatesc, sotul e cu cumparatul ingredientelor si mancatul (dar participa, nu?) reteta mea cu Bulete de branza este una din finaliste. Daca va plac buletele mele, votati-ma va rog aici. Multumesc anticipat :)
Votarea s-a incheiat pe 22 noiembrie. Multumesc tuturor pentru sustinere!
My dear followers and visitors, my Cheeseballs recipe is one of the finalist at the thenest.com contest “Couples who cook” (my husband is buying the ingredients and he’s eating the results :)). So, if you like my cheeseballs please vote for me here. Thank you in advance!
The voting ended on November 22nd. Thank you everyone for your support!
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Azi incep cele 40 de zile ale postului Craciunului. Pentru crestinii ortodocsi romani incepe o perioada de curatire sufleteasca si spirituala pentru sarbatoarea Nasterii Domnului. Asta in cazul in care vor sa tina post. Pentru mine postul nu este numai o abtinere de la mancare, ci si o curatare a sufletului. Degeaba nu mananci carne daca gandesti rau, esti invidios si injuri.
Nu pot sa spun ca tin postul foarte strict, dar incerc, in special miercurea si vinerea. Incerc sa mananc mai putina carne, sa fiu mai buna si in special sa nu gandesc rau (asta este poate partea cea mai grea, de multe ori uitam si mintea fuge mult mai repede decat fuge mana la o bucata de carne).
Postul presupune renuntarea la carne, oua si lactate, adica tot ce provine de la animale. Ce ramane sa mancam? Legume, nuci, paste. Nici nu ne imaginam cat de bune sunt, si in cat de multe feluri pot fi consumate. Azi va propun o salata cu linte, de la EatingWell.com, si desi reteta are branza, se poate omite foarte usor. Salata este delicioasa si satioasa in acelasi timp.
Ingrediente:
1 - 1 1/2 linte uscata
1 cana ardei rosu gras tocat bucatele
1 cana castravete tocat bucatele
1/2 cana ceapa tocata (ceapa verde, rosie sau alba)
1/2 cana branza feta sfaramata (optional)
2-3 linguri patrunjel sau marar tocat
1 foaie de dafin
sare si piper
Lintea se pune la fiert intr-o oala cu apa care o acopera cu vreo 2-3 cm, cu foaia de dafin si putina sare si piper. Se fierbe aprox 1 ora, mestecandu-se din cand in cand pana cand lintea este patrunsa, dar isi mentine forma (daca apa scade foarte mult, mai adaugati putina apa). Se strecoara si se lasa sa se raceasca putin.
Se amesteca cu ardeiul, castravetele, ceapa si verdeata. Se toarna deasupra dressingul si se mesteca. Se serveste cu branza deasupra.
Pentru dressing:
3 linguri zeama de lamaie
2 lingurite mustar (preferabil Dijon)
sare si piper
4-5 linguri ulei de masline extra virgin
Se amesteca zeama de lamaie, mustarul, sarea si piperul, apoi se adauga uleiul, mestecand in continuu pana cand este tot incorporat.
Pofta buna!
Today, for the Romanian Christian Orthodox starts the 40 days of fasting before Christmas. The fast is mostly a vegan diet, a body and soul cleansing.
I try to fast, especially on Wednesdays and Fridays, and today I present you a vegetarian salad from EatingWell.com, which can become vegan just from skipping the cheese.
Ingredients:
1 -1 ½ cups dry lentils
1 cup chopped red bell pepper
1 cup chopped cucumber
½ cup chopped onion (green, red or yellow, whichever you prefer)
½ cup crumbles feta cheese
2-3 tbsp chopped parsley or dill
1 bay leaf
Salt and pepper
Place the lentils in a pot with water that covers them by 1 inch, add the bay leaf and little salt and pepper. Bring to a boil and simmer on medium heat for about 1 hour, until the lentils are soft, but hold their shape (if the water gets too low, add some more water). Drain and let cool a little.
Mix the cooled lentils with cucumber, peppers, onions and parsley or dill. Pour over the dressing and toss. Serve with crumble feta on top.
For the dressing:
3 tbsp lemon juice
2 tsp Dijon mustard
Salt and pepper after taste
4-5 tbsp extra virgin olive oil
Mix the lemon juice, mustard, salt and pepper, and whisking continuously incorporate the oil.
Enjoy!
