Parę składników a taki SMAK! Sycące bataty, soczysta fasolka i słodkie, prażone orzeszki piniowe...do tego ostry, konkretny sos miso i szybki obiad gotowy. W sezonie zimowym korzystam z mrożonej fasolki, która przypomina mi soczyste kolory lata. Składniki: 850 g batatów (1 duży) 300 g fasolki szparagowej zielonej (u mnie mrożona) oliwa z oliwek sól, pieprz 1 łyżeczka rozmarynu 1/2 łyżeczki tymianku 2 szczypty ostrej papryki 2 łyżki orzeszków piniowych (mogą być włoskie) do podania płatki chilli sos miso: 1 łyżka oliwy z oliwek 1 łyżka białego miso 2 łyżki musztardy pieprz do smaku Wykonanie: Rozgrzewam piekarnik do 220 stopni. Obieram bataty i kroję w łódki. Wrzucam do naczynia żaroodpornego, skrapiam oliwą i przyprawiam solą, pieprzem, rozmarynem i tymiankiem. Mieszam rękoma. Piekę 40 minut. W międzyczasie mieszam w miseczce sos z podanych wyżej składników i odstawiam. Fasolkę szparagową wrzucam na wrzątek i gotuję 3 min, odcedzam. Na patelni rozgrzewam trochę oliwy i podsmażam fasol
Some dishes are just too good! For the second day in a row I cook risotto, I can't believe that without Parmesan and butter you can get such a tasty, creamy dish. I feel light after it, because it doesn't contain as much fat as traditional risotto. Yesterday I ate them for lunch and dinner (without reheating). Preparation time is approx. 25 minutes.
Thursday, December 10, 2020
CHICKPEA TOMATO PASTE
I like to have a vegan paste or hummus in the fridge, then there is no problem with breakfast or a snack. All you need is a good homemade bread. It takes 5 minutes to make a paste. If I make sure that there is a supply of pods in the pantry, I can serve a different healthy spread every day. Ingredients: 240 g chickpea 4 tsp tomato paste 1/2 tsp cumin 2 tbsp olive oil 5 dried tomatoes in oil 1/2 red onion pinch of chili powder salt and pepper water Instructions: Put the chickpeas to a bowl. Mash the chickpeas with a fork (or use a blender). Add tomato paste, olive oil, cumin and chili powder. Pour some water and combine ingredients. Cut onion and dried tomatoes in small cubes. Add to the bowl. Add salt and pepper. Use a spoon to combine all ingredients. Serve with homemade bread.
I don't have good memories with Brussels sprouts, so I didn't use it very often in my kitchen. My attitude changed when instead of cooking it in boiling water I started baking in the oven or frying on a pan. The taste, colour and smell are completely different and now I buy it as often as other vegetables.
When I think about pierogi, I see a lot of work and a big mess in the kitchen. However, when I make a small number of them, e.g. 30 and not 130, things are different. Everything is going smoothly and I don't even know when, the first dumpling is ready on my fork :) So, if you tone down the number a bit you will manage just fine!
Kale - a valuable vegetable from the cabbage family, which I often use in my daily diet. I make green cocktails and add them to salads (sprinkling lemon beforehand to make them juicier and soften a bit). Recently, I have been adding crunchy kale leaves to soups, which give them the look and flavour.
