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Kosher beans in the oven -post

Kosher beans in the oven -post

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I know this recipe from my friend Delia. My parents keep saying "make us a bean from Delia". the recipe is Jewish, what entertains me is the fact that the beans must be washed from 11 waters, otherwise it is not kosher [the term used in Transylvania = cuser], meaning the beans are not clean, it is not okay. I made half a portion.

Broccoli-Cheddar Quiche from Melissa's crust

& quot. Keep working four to five times a week, and eat healthy on a regular basis. When I go on holiday parties, I allow myself to indulge in a few favorite foods and eat more easily at my next meal. If I really want something, I can afford a little (the end of the holidays come only once a year) & quot, says blogger and wellness expert Melissa Cheney from Melissa shares with us Broccoli-Cheddar Quiche without crust, as a healthy holiday alternative.

  • 2 to 3 teaspoons of olive oil
  • 2 cloves garlic, chopped
  • 1 red onion, chopped
  • 5 baskets of broccoli florets
  • 5 eggs, beaten 1 1/2 cups milk
  • 1 sharp cup of cheddar cheese, chopped
  • 2 teaspoons brown mustard2 teaspoons Italian spices
  • Gather salt and pepper
  • 3 to 4 tablespoons Parmesan cheese

Photo: iFoodReal

If you're like me, you like chicken flavored marinades that don't require many ingredients. With just a handful of standard ingredients like nutritious coconut milk, lime juice and red onion, it is easy to make and customize. Cilantro hates, leaves the plant outside. Lovers of spices, add extra jalapeno. I do suggest sticking to the chicken thighs are much juicier, and leaving the skin gives an extra flavor (if you want, you can & # 238remove the skin after cooking, although you will miss the great grill marks!).

In the hot season we want to cool down and eat lightly, and soups, even if they are hot, help us to regulate our body temperature. But in summer our soups must be quick, easy to make, without losing their flavor. That's why I thought of offering you three recipes that will make your hot days more delicious.

I know it's a classic summer soup, I didn't invent the wheel, but I want to tell you about my version of gazpacho, the original cold tomato soup from Spain. For a portion I put a tomato and a half, half bell pepper and half a green onion, of which two thirds must be tails and one third the white part, which has a much stronger taste. Garlic should only give a very light smell, so depending on its size, put only half or a quarter of a clove. I put 4-5 more basil leaves. Although people do it most often with water, I prefer to use basic vegetable soup. Which I prepared in advance and cooled. To balance the taste, add a quarter teaspoon of sugar and a crushed black pepper powder. If you like it more spicy, you can add a little hot pepper. But don't forget to taste it first because it can be very misleading. To get an umami taste, add a little anchovies. About a third of the thread. The freshness of the soup can also be given by the celery root roots, not celery. Everything is blended and matched with salt.

To be finer, it is passed through a strainer, and for a more refined taste you can put a little grated lime peel. Another trick for a more refined gaszpacho is to be garnished with peeled tomato cubes. When serving, sprinkle a little olive oil on top. An idea that came to me now is to add a quail egg laid on top, placed on the bed of tomato cubes and possibly garnished with a crouton of toast with garlic.

Licorice soup

Summer is a madness with the taste of larch. It's wonderful in soups. Just last week, I made a vegetable soup with plenty of larch and semolina dumplings at Caju for the staff meal. It's basically a consommé, a clear soup, but made with borscht.

I had heard of borscht as a soup style from Israel, from the Russian neighbors in the neighborhood. They made many borscht, but this Romanian borscht, made from bran as a way of souring, only here I discovered it. They soured the soups with lemon juice.

Consume beets

is a much lighter version of beet borscht. Heat some onions, add vegetable soup and beet juice and season with salt and pepper, and then bring to a boil. Because we use vegetable soup, we don't need to boil them anymore. So sauté some diced carrots and sliced ​​green onions, diced celery and parsnip root. They are thus added to the soup.

However, you must be careful because the beets are very sweet and must be well balanced. So I recommend the ratio of 1 to 4 between beet juice and vegetable soup.

From the point of view of flavors, I recommend cumin seeds.

And for summer it can be consumed hot, but especially cold.

Did you run out of ideas for an easy, quick and healthy lunch? How about trying this recipe for pear salad with cheese and nuts? It will be ready in about half an hour, but the nutritional benefits are longer lasting. Here's how you can make this recipe at home!

Ingredients for pear and cheese salad:

2/3 cup walnuts (pecan, almond or cashew)
1 watercress tie
1 link of arugula
1 tablespoon balsamic vinegar
2 teaspoons mustard
1/4 teaspoon kosher salt
freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 endive
2 ripe pears
1/2 cup shredded blue cheese

4 steps to prepare pear salad with cheese and nuts:

1. Preheat the oven to 175 degrees Celsius. The walnuts are spread on a baking sheet in a tray. Leave in the oven, shaking the tray from time to time, until the nuts are browned and fragrant, for about 7-10 minutes. Allow the walnuts to cool, then chop coarsely.

2. Cut the watercress and arugula stalks. The leaves are washed under a stream of cold water and dried well on a kitchen towel.

3. Meanwhile, mix the vinegar with the mustard together in a large salad bowl. Season with 1/4 teaspoon salt and how much freshly ground black pepper you want. Gradually add the olive oil, starting with a few drops, then add the rest in a continuous stream, while stirring.

3. Cut the endive in half lengthwise, cut the back, then slice thinly diagonally and add to the salad bowl. The pears are kept in their skins, cut into quarters and the stalks are removed. Then, thinly slice and add to salad.

4. Sprinkle the cheese and walnuts in a bowl and season again with salt and black pepper to taste. Gently mix the salad, after you have added all the ingredients and divide into 4 plates. It can be served immediately.