1 Cup Day-Old Rice
1 Medium Onion, chopped / minced
1 Bell Pepper, chopped
1/2 Cup Pineapple chopped, with some juice saved
1/4 Cup Raisins
1/4 Cup Cashews / Almonds
2 Cloves Garlic, minced
2 Tbsp Soy Sauce
4 Tbsp Sugar
3 Tbsp Ginger Powder (or fresh ginger)
Oil for cooking
Spices (Paprika, Curry)
1. Begin by placing the oil in the frying pan and then adding the onion and the bell pepper and sautéing the vegetables for about 5 minutes.
2. Next, add the raisins and about half of the cashews / almonds to the mix. Mix these items in with the onion and bell pepper for about 3 minutes, and then add the pineapple and again mix and sauté for about another 4 minutes.
3. Next, add the rice to the mixture and being stirring everything into each other. Begin adding the sugar, soy sauce, ginger, and pineapple juice to the mixture, and stir these into the mixture.
4. Finally, add the coconut flakes (optional), the rest of the nuts, the garlic and any additional spices to the mixture and cook for another 5 – 6 minutes, or until you feel confident with the mixture being hot enough.
Notes: I enjoy having my almonds and cashews at different levels of heat, which is why I add half at one time and the other half later, but you can add them all at once of course if you like. Also, feel free to increase an amount of any one ingredient, and alternatively decrease the amount of anything as well, as my tastes prefer something nice and sweet (hence the amount of sugar and pineapple juice).
Finally, there are a lot of other vegetables that go well with this dish, such as zucchini!
▪ 3 1/2 cups of bread flour
▪ 1/4 cup of sugar
▪ 1 tbsp of active dry yeast
▪ 1/2 tsp of salt
▪ 1/4 cup of vegetable oil
▪ 1 cup of whole milk
▪ 2 tbsp of unsalted butter (30 g)
▪ 2 eggs, slightly beaten
1. In a large bowl, combine 1/2 a cup of flour, the sugar, yeast and salt.
2. In a separate bowl, melt the butter in the microwave. Add oil and milk to the butter and heat until about 100 degrees. It should feel warm, but not too hot.
3. Pour the butter mixture into the flour mixture. Add beaten eggs (reserve 1 tbsp for egg wash later) and stir well to combine. Beat the mixture for 3 minutes.
4. Add remaining flour, a little at a time, until a soft dough is formed. Turn the dough out to a floured surface and knead for 8-10 minutes. Add small amounts of flour if the dough is still too sticky.
5. Place the dough in a large bowl and cover with a clean, damp towel. Let the dough rise until it has doubled in size (about 1.5 hours). During this time, make the “pineapple topping” (see below). After the first rising, punch down the dough and let it rise again until doubled (about 1.5 hours).
6. Divide the dough into 12 equal pieces and shape them into flat buns. Place them on lightly greased baking sheets and then cover them with a slightly damp towel (this prevents the dough from drying out). Let the dough rise again for about 45 minutes.
7. After the dough has risen, roll out your refrigerated pineapple topping to about 1/2 cm in thickness. Use a cookie cutter or glass cup to cut out 12 circles slightly less wide than your buns. Lightly score the toppings with a criss-cross pattern.
8. Brush the top of the dough buns with a small amount of water and place each pineapple topping on top of the dough buns.
9. Brush the buns with the reserved egg.
10. Bake the buns at 350 degrees for about 13-15 minutes on the middle rack, checking them frequently to make sure they don’t burn.
▪ 1/3 cup of sugar (80 g)
▪ 1/4 cup of butter
▪ 1 egg yolk
▪ 1/2 tsp of baking soda
▪ 2 tbsp of milk
▪ 1 cup of flour
▪ 2 tsp of baking powder
1. Beat the butter and sugar together until creamy.
2. Add the egg yolk, baking soda and milk. Mix well.
3. Sift the flour and baking powder into the butter mixture. Mix by hand until smooth and not sticky.
4. Chill the topping, wrapped in plastic, until ready to use.
Filed under Breads, Desserts
0.75C (three handfuls)oatmeal
2-3 large eggs
200 grams (1C) cottage cheese
1.5 tsp cinnamon
If not using a blender, soak the oatmeal overnight in the 0.5C of milk. Combine the ingredients into a large bowl (or blender) and mix(or blend) thoroughly. On a heated pan, carefully add one large spoonful of batter the the cooking surface and spread it evenly into a circle. Cook until many bubbles form on the cake, and the outside of the batter hardens and darkens. Carefully flip the pancake, and allow it to cook for about 3/4 the time it cooked on its first side. Repeat the process for each cake. If you want to add bits of dried fruit, or nuts, be sure not to overblend them, to retain texture– instead, add them at the end of the mixing process. A great topping for these is quarter cup of yogurt well mixed with some jam or honey.
-400 g package cooked corkscrew or bowtie pasta (farfalle)
-Veggies of your choice
(for example:2 zucchini or similar size vegetable) chopped + cooked
-1 red bell pepper, chopped
-450 g green beans, halved + cooked
-1.5 cups frozen peas, thawed
-1 tomato, large dice
Mix the dressing:
-1 cup thick yogurt (Zuzu of whatever fat level you want works well)
-2 tbsp mustard
-1/2 tsp paprika or ardei boia
-3 tbsp dill (marar)
-salt and pepper to taste
Toss all together!
Adapted and Romania-fied from http://www.katheats.com
2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (2 to 3 carrots)
1 tablespoon minced garlic (3 cloves)
1 (800 g) can chopped tomatoes
1 cup lentils (200 g)
2 cups vegetable broth
2 teaspoons mild curry powder
2 teaspoons dried thyme (cimbru)
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar
Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more. Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.
Adapted and Romania-fied from Barefoot Contessa at Home; stolen from Cheap Healthy Good
Makes 6-8 servings
1 cup mamaliga(polenta)
3 cups cold water
2 cups whole milk
¾ teaspoon salt
1/3 cup brown/white sugar
1 teaspoon vanilla extract
Heavy cream (optional)
1. In a med. saucepan combine 2 cups cold water & 2 cups milk & bring to a low boil over medium heat. While waiting for it to boil, combine 1 cup polenta & 1 cup cold water in a small bowl. Stir to combine.
2. When the milk and water mixture begins to boil add the salt & stir. Slowly add the mamaliga & water mixture, using a whisk to stir out any possible lumps.
3. Once all the mamaliga is added, turn the heat to low & simmer, stirring frequently, until the mamaliga has thickened. Depending on the coarseness of the meal, about 15 minutes
4. Once thickened, add the brown sugar and vanilla extract and stir to combine. Sprinkle in some cinnamon if you wish.
5. Ladle mamaliga into small bowls and top with a splash of cream and an extra sprinkling of brown sugar and cinnamon, if you’d like. You can also top with fresh fruit.
4 large red peppers
10 mushroom stems (mushrooms used with the mamaliga and satueed veggies), diced
1 small onion, diced
2 cloves of garlic, minced
1/2c uncooked rice
1/2 a bag of soy(soia) crumbles
1 Tbsp oil
1/4c tomato bullion
1c vegetable bullion
1 packet of saramle seasoning
1. Cook the rice as you normally would. Start another pot of boiling water.
2. While the rice is cooking chop the tops off the peppers and remove the seeds and white membrane? (what is that stuff called?).
3. When your rice is done drain it well. Hopefully the other pot of water is boiling. To that pot add the soia crumbles and cook for approximately 10-15 minutes until they are soft. Drain the crumbles.
4. In a skillet sautee the onion and garlic in the oil until the onions are transparent. Add the crumbles, mushroom stems and the saramale seasoning. Stir well.
5. In a large bowl combine the crumbles mixture and rice. In an oven safe casserole dish fill the peppers with the rice and crumble mix. Combine the tomato and vegetable bullion and pour over the peppers. Cover the dish and throw in the oven for 20-30 minutes (depending on how soft you would like the peppers to be).