Traditional recipes

Pilaf with Mexican vegetables and lettuce garnish

Pilaf with Mexican vegetables and lettuce garnish

  • 2 onions
  • 1 carrot
  • 250g white rice
  • 100 ml oil
  • 3 water dogs
  • a package of Mexican vegetable mix
  • tender
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pilaf with Mexican vegetables and lettuce garnish:


  • Peel the vegetables, wash and finely chop the onion together with the carrot, leave it to harden until the onion color turns brown.

  • Add water and the delicate then pre-washed rice.

  • After the rice is boiled, add the thawed vegetables and leave for a few more minutes.

  • The mother usually leaves it in the oven for about 10 minutes, it gives it a special flavor.


Top 5 salads with greens and fresh vegetables

We come to your aid with 5 ideas for salad recipes with spring vegetables and greens. All you have to do is contact us and we will deliver your products to your home.

1. Spinach leaf salad

Spinach is a rich source of minerals and vitamins, such as: vitamin A and C, folic acid (recommended for pregnant women), magnesium, potassium, phosphorus and iron.

You need: 500 g well-washed spinach leaves, 3-4 tomatoes, 7-8 radishes, 2 cucumbers suitable for size, a bunch of parsley, a bunch of dill, 2 carrots.
Preparation: wash and clean all the greens and vegetables, cut according to preferences, place in a salad bowl and season according to preferences.

2. Beetroot salad

This salad can be served with potato.

You need: 2 medium carrots, 1 large beetroot, 1 lettuce, 4-5 sprigs of green onion, a bunch of moon radish, salt, lemon juice, a teaspoon of oil (according to preference)
Preparation: wash all the greens and vegetables and cut according to preferences, mix with lemon juice and a teaspoon of oil, then salt to taste and ready to serve.

3. Salad with green garlic

Salad with garlic is indicated for the process of detoxifying the body of intestinal parasites.

You need: 1 bunch of lettuce, 1-2 bundles of red loboda, 1-2 bundles of green parsley, 1-2 bundles of dill, 3-4 tomatoes, 1 bunch of green garlic, 1 bunch of green onions, a tablespoon of oil and a pinch of salt.
Preparation: wash all the greens well, cut the tomatoes into small pieces. Put in a bowl and mix with a tablespoon of oil and salt to taste. The salad is perfect as a garnish for lentil or chickpea dishes.

4. Gully salad

Lettuce salad is a very nutritious and energizing one

You need: 2 goulash, 1 medium beetroot, 2 medium carrots, lemon juice, 1 bunch of green parsley, a tablespoon of olive oil, salt to taste.
Preparation: Peel the squash and grate it, as well as the beets and carrots. Wash and chop the parsley and mix with all the ingredients, add the oil and salt to taste.

5. Endive salad

Endives are recommended in diets, but also in the diet of diabetics, because they contain only 0.1% fat. Instead, they contain 94.5% water, vitamin B1, B2, potassium and manganese, and other bitter substances beneficial for stomach and liver functions.

You will need: 4 endives, 1 bunch of green onions, a bunch of parsley, 4-5 sliced ​​radishes, lemon juice, 15-20 olives of your choice, 150 grams of boiled corn, salt, a tablespoon of almond oil.
Preparation: the endives are washed and cut into slices. Parsley, onion and radish are cut and mixed with the rest of the ingredients. The salad is perfect to be served with a pilaf, potato dish, beaten beans or chickpeas.


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Basic recipe for pilaf

To prepare it, those needed the following ingredients:

  • 1 cup of rice, preferably long grain
  • 4 water dogs
  • 3-4 tablespoons oil
  • 1 suitable onion.


To prepare it, you have to follow a few steps: in a suitable pan, heat the oil. When it has warmed up, put the finely chopped onion in the pan, and when it starts to fry, add a pinch of salt and stir, and after a few minutes add a little water. Do not let the onion burn on the edges, because this will spoil the appearance of the pilaf.

Cover the pot and let the onion boil, adding a little water from time to time. When the onion is well cooked, add the rice and the four cups of water. Cover it and let it boil, without stirring in it until you feel that the water has dropped. Let the water drop and the rice swell well, stirring constantly.

Season with salt and pepper and set aside. Serve with a little parsley on top.


Turkish pilaf with vegetables

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Spring Salad

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Pasta salad with vegetables and olives

A salad that you can eat plain or you can put as a garnish for a barbecue or picnic.

Bake the peppers, peel them and chop them into cubes.

Cook the pasta according to the instructions on the package, without salt and oil. Add the green beans to the water in which they boil, in the last 3 minutes of boiling. Everything is going well.

Mix the pasta with the green beans, tomatoes, basil, mozzarella, peppers, olives and prosciutto in a bowl.

Cook the salad and garlic in a pan greased with oil until soft. Mix them with vinegar, 1 tablespoon water, mustard, salt and pepper. Strain with a blender and pour the dressing over the pasta.

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Fresh mushrooms with frozen Mexican vegetables

Something that is done quickly and easily and does not even deposit in the form of adipose tissue. All you have to do is open the fridge and take it out mushroom, then open the freezer and remove Mexican vegetable mix. You also need to remove the wok from the closet (with the lid on - if not provided by the factory settings with something like this, look for one that fits), a spoon (preferably a wooden one, because it's more eco-friendly), the oil , salt and pepper (unless they are permanently on the worktop). From now on count from Mississippi One up to Mississippi 1800 and at the end of the count, or even faster (if you get confused and start over with the count), you'll have gasket or the kind main in the plate. Provided that you also execute what is written in the section “How do you proceed?

What do you need?

  • 3 - 4 medium-sized mushrooms (white or brown) - about 100 g of mushrooms
  • 1 bag (400 g) Mexican mixture of frozen vegetables (peas peas, green bean pods, corn kernels, red bell peppers)
  • 2 tablespoons grape seed oil (can be replaced with olive oil or sunflower oil)
  • Salt, pepper - to taste.

How do you proceed?

If the mushrooms are very fresh, you do not need to wash them. Wipe them well with a dry towel. If they have been wet for a while and have started to become slightly sticky, wash them under running cold water, possibly remove the "problem" parts, drain them and wipe them with absorbent towels. They do not need additional water, as they themselves are 90% water.

Slice the mushrooms into thin slices, 2-3 mm thick.

Put the vegetable oil in a large, high-walled pan (better in a wok) and heat it over medium to high heat.

Pour the mushrooms into the hot oil and fry them, stirring or shaking the pan, for 2-3 minutes, until they start to change color and brown slightly.

Add the frozen vegetable mixture over the mushrooms (without thawing beforehand) and reduce the heat to medium. Stir and let the vegetables simmer for about 2 minutes.

Cover the pan with a lid and let the mixture simmer for about 10 minutes. Nu uitați să mai amestecați din când în când.

Asezonați amestecul cu sare și piper, dați deoparte capacul și uitați-vă cum pleacă apa. Ca să plece uniform, mai învârtiți cu lingura (de lemn) în tigaie. Distracția aceasta durează vreo 6 – 8 minute. Când nu mai vedeți alt lichid în tigaie decât ulei, iar legumele încep să sfârâie, e semn că apa din sistem s-a dus, și legumele cu ciuperci sunt gata de pus în farfurii.

Le puteți pune doar pe ele în farfurii, realizând astfel un multicolor fel principal de post sau vegetarian (funcție de religia căreia aparțineți), ori puteți să le scăpați pe lângă vreo bucată de proteină & grăsime de origine animală (a se citi carne de pasăre, porc, vită, iepure, chiar și pește – enumerarea nu este limitativă) gătită corespunzător. În acest caz se zice că ați realizat o garnitură sănătoasă care conține sub 125 kcal (522,5 kJ) per porție (caloriile din cele 2 linguri de ulei nu le-am pus la socoteală, că sunt aproape 250 în total și vă strică toată distracția). Asta dacă considerați că ați făcut 2 porții.

Garnitura asta sănătoasă am cuplat-o cu niște coaste de porc gata marinate ș-apoi la cuptor date și cu-n pahar de Cabernet Sauvignon de Pays d’Oc. Uite-așa, să moară caloriile de necaz!

Have fun and see you healthy again!


Masa de Paste in stil MasterChef. Cu ce garnitura si cu ce vin sa servesti carnea de miel

Castigatorii MasterChef iti recomanda cele mai bune vinuri pentru masa de Paste si iti dau cateva sfaturi ca sa te bucuri de o friptura de miel excelenta.

In ce combinatii se poate minca carnea de miel astfel incit sa nu fie grea?

Petru Buiuca: &ldquoTotdeauna este indicat sa iti faci viata mai usoara. Si cum, de sarbatori, foarte multi ne avantam catre a ne infrupta din toate deliciile gastronomice, este cel mai bine sa faci niste scurtaturi. Prima ar fi sa bei multa apa inainte de masa. Asta este un sfat dat si de catre nutritionisti: iti hidratezi corpul si iti da si o stare de satietate, care te ajuta sa mananci mai putin. Apoi e simplu: cantitati mici de 150-200 grame de carne cu multe salate. Sau orice fel de verdeturi, fie ele proaspete, trase la tigaie doar cu sare sau la abur si/sau cuptor. Raportul sa fie 1 la 3 carne-legume si sa te asiguri ca sunt cantitati echilibrate. Ar fi pacat sa ne petrecem zilele de concediu si odihna, foarte pretioase de altfel, in incinta unui spital, nu?&rdquo

Aida Parascan: &ldquoCarnea de miel se poate prepara la cuptor stinsa cu vin alb sec sau cu otet in mai multe combinatii de arome. Depinde mult de gustul fiecaruia. Se poate face cu menta, cu ierburi mediteraneene, cum ar fi oregano, rozmarin, salvie, cimbrisor. Intotdeauna ca garnitura as folosi legumele&rdquo.

Elena Lasconi: &ldquoMie imi place cu salata de verdeturi: laptuci, leurda, untisor, stevie, usturoi verde cu o vinegreta aromata cu apa de flori de portocal. De asemenea, e important vinul. Trebuie sa fie un vin usor, rosu, sec: Feteasca Neagra sau Pinot Noir. Mie imi place si cu un roze sec, mai ales daca afara e foarte cald.&rdquo

Ce bauturi merg cu carnea de miel?

Petru Buiuca: &ldquoToata lumea va spune instant vinul rosu, demisec sau sec. Insa, mai nou, totul se schimba si putem face asta si noi. Daca fratii Roca (au restaurantul nr 1 de pe glob) au amestecat 2 vinuri doar pentru ca nu le iesea asocierea perfecta cu o mancare, noi de ce sa nu o facem?! Asa ca, parerea mea e sa alegeti orice vin alb, rosu sau roze. De preferabil sec sau demisec. Nu de alta, dar carnea de miel nu e cea mai &ldquousoara&rdquo si daca asociati niste vin dulce sau demidulce va incarcati stomacul foarte multe. Decizia finala este a voastra insa, dupa gust si buget!&rdquo

Aida Parascan: &ldquoAs alege la antreu un Sauvignon, apoi un Pinot Noir si la desert un Moscat&rdquo.

Elena Lasconi: &ldquoCategoric vinul rosu. Dar un vin rosu usor, sec.&rdquo

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Video: Κινέζικο ρύζι με λαχανικά. Άκης Πετρετζίκης (October 2021).