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!
1 packet of active dry yeast
½ cup lukewarm water
1 Tbsp. sugar
½ Tsp. salt
½ cup olive oil
1 cup whole wheat flour.
3 cups white flour
2 red onions, sliced very thin,
that have been soaked in Olive Oil
Dry (or fresh if you have them) rosemary leaves
salt and pepper, to taste
grated sharp cheese(if you like, as an extra topping)
First, make the foccaccia ( a whole grain bread) dough. Combine one packet of active dry yeast with ½ cup lukewarm water and 1 Tbsp. sugar and let dissolve. Do not use hot water-it will cause the yeast not to rise. Now add in ½ Tsp. salt, ½ cup olive oil, and 1 cup of whole wheat flour. Next, add in three more cups of white flour a little at a time, just until it makes a soft ball. Knead on a floured board until smooth-about ten minutes. Let rise in an oiled bowl until doubled-about one hour and a half. Next, punch dough down and line a cookie sheet to make a large rectangular foccaccia (pizza).
Next, top with two red onions sliced very thin which have been soaking in a small amount of olive oil and some dry (or fresh if you have them) rosemary leaves to top off the foccaccia. Season with salt and pepper and bake for 25 minutes in a moderate oven just until the bottom of the foccaccia is light golden and crispy.
You may top with grated sharp cheese (anything like sheep or goat’s milk cheese is good and very tasty: I like “coaje de brad” myself…the strong and firm cheese that is wrapped in fir tree bark…amazing stuff!) after baking or make the dough with all white flour and no sugar for traditional pizza and top as you wish.
Will keep in an airtight container for one week. Can be reheated for ten minutes in the oven before serving to regain crispness. Serve warm or at room temperature.
Great for a side dish with various cheeses, some roasted peppers or other grilled vegetables, and fresh tomatoes. Best of all, now you can make your own pizza anytime you want!
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
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).