PRAJITURA GRECEASCA

Trebuie neaparat sa incercati prajitura asta. E rapida, gustoasa si cu ZERO grad de dificultate in preparare. E chiar perfecta pentru un sfarsit de saptamana.

Ingrediente:

- 1 pahar de ulei

- 1 pahar de zahar

- 1 pachet foi de placinta (400 grame)

- 1 pahar de iaurt (200 ml)

- 1 plic praf de copt

- 1 plic zahar vanilat

- 4 oua

- 1 lamaie

- 1 fiola esenta de rom

- sirop de zahar ars (6, 7 linguri zahar, 3 cani apa)

Mod de preparare:

Se dezgheata foile de placinta:

Se zdrentuiesc fara mila 

Se bat ouale cu zahar; se adauga ulei, iaurt, zahar vanilat si praful de copt stins cu zeama de lamaie.

Se adauga esenta de rom si se amesteca totul bine:

Se pun zdrentele foilor de placinta si se omogenizeaza:

Se toarna compozitia intr-un vas termorezistent (nu e nevoie sa ungeti cu nimic forma)

 Se da prajitura la cuptor cca. 35-40 de minute pana se rumeneste, la foc potrivit (180 grade)

 Intre timp se prepara siropul de zahar ars: ardeti pe foc foarte mic 6, 7 linguri de zahar (eu am pus zahar brun). Cand incepe sa se caramelizeze (nu are voie sa fumege sau sa se arda/sa se inegreasca, fiindca va fi amar) adaugati trei pahare mari de apa. Lasati sa se topeasca caramelul si fierbeti pana scade putin. Siropul se pune peste prajitura cat inca e calda. Nu va grabiti, siropul se va absorbi incet, incet... pe masura ce-l turnati:

Asa arata la final:

Se taie cand e rece:

.. zemoasa si dulce ca o baclava... adica delicioasa!!!!!!!!!!!!!! :) 

 P.S. Siropul original era de lamaie: din 3 pahare de apa, zeama de la 2 lamai + coaja, 2 pahare de zahar. Se fierb toate pana scade putin, dupa care se toarna peste prajitura, exact ca cel de zahar ars.

POFTA BUNA!!!!!!!!!!

AUNT HELEN ROSE'S CHICKEN GUMBO

I never made gumbo. I was always worried it will not taste good. When my husband show me this recipe in the Ottawa Citizen, I decided to give it a try. 

The key to good gumbo is cooking the oil and flour together to form a rich, light brown roux. This gives the gumbo its distinctive flavour. Okra gives gumbo its texture. When cooked, okra gives off a thick liquid that acts as a thickener for soups and sauces. Use fresh okra if you can.

This dish improves with age, so if you have time, make extra and freeze for another quick dinner.

Makes: 2 servings

Vegetable oil spray†

3/4 pound (330 g) skinless chicken breast with bones, cut into several pieces†

1/4 pound (110 g) okra, thinly sliced (about 1 cup)

1 cup (250 mL) frozen chopped/diced onion†

1 cup (250 mL) frozen/diced green bell pepper†

1 celery stalk, sliced (1/2 cup/125 mL)†

1 teaspoon (5 mL) minced garlic

1 tablespoon (15 mL) canola oil†

1 tablespoon (15 mL) flour†

2 1/2 cups (625 mL) water†

1/4 teaspoon (1 mL) cayenne pepper†

1 cup (250 mL) canned diced tomatoes, drained†

1/2 cup (125 mL) frozen lima beans†

4 large cooked shelled shrimp (1/4 pound/110 g)†

Salt and freshly ground black pepper

Worcestershire sauce†

Hot pepper sauce

Heat a large non-stick sauce pan over medium-high heat and spray with vegetable spray. Brown chicken on all sides, about 2 to 3 minutes. Remove chicken and set aside.

Add okra, onion, bell pepper, celery and garlic to the pan. Sauté 3 minutes. Remove vegetables and set aside.

Add oil, then flour. Blend well and cook slowly until flour is a rich brown colour.

Add water, little by little, stirring to remove any lumps. Bring to a simmer. Add cayenne and tomatoes and return vegetables to the pan. Mix well and add lima beans and chicken. Cover and simmer 8 to 10 minutes. A meat thermometer should read 165 F.

Add shrimp, cover and remove from heat to warm shrimp while you make the rice. Add salt and pepper to taste to the gumbo, then spoon rice into large soup bowls and serve gumbo on top.

Serve Worcestershire and hot pepper sauce at the table.

Per serving: 454 calories (26 per cent from fat), 13.2 g fat (1.8 g saturated, 6.5 g monounsaturated), 167 mg cholesterol, 46.2 g protein, 39.4 g carbohydrates, 8.6 g fibre, 479 mg sodium.

Brown Rice

Makes: 2 servings

1 package microwaveable brown rice

Salt and freshly ground black pepper

Cook rice according to package instructions. Measure 1 cup (250 mL) cooked rice and save the remaining rice for another meal. Add salt and pepper to taste. Serve with the gumbo. †

Per serving: 120 calories (13 per cent from fat), 1.7 g fat (0.3 g saturated, 0.5 g monounsaturated), no cholesterol, 2.5 g protein, 19.5 g carbohydrates, 1 g fibre, 8 mg sodium.

McClatchy-Tribune News Service

© Copyright (c) The Ottawa Citizen

CAPPUCCINO CHEESECAKES

I had a brick of cream cheese and one unopened yoghourt in my fridge. They were there for more than a week and I had no idea for what to use them. When I opened the yoghourt, there was this recipe inside. It was easy to make and the end product delicious.

1 3/4 cups chocolate wafer crumbs
1/3 cup melted butter
1 pkg cream cheese, softened
1 cup natural yoghourt
1/4 cup strong coffee or espresso
2 eggs at room temperature
1/2 cup sugar
1 1/2 tsp cornstarch

Crust: Preheat owen to 325F (160C). Mix cookie crumbs and butter until combined. Spoon 1 1/2 tablespoons of crumb mixture into 12 paper lined muffin cups (large). Press firmly into bottom of each cup.
Filling: Beat cream cheese with an electric mixer until creamy. Add yogourt slowly. Gradually add remaining ingredients. Spoon cream  cheese mixture evenly into crusts. Bake for 20 - 30 minutes, or until cheesecakes have set. For an elegant presentation drizzle with melted chocolate or dust with cocoa powder.

DISZNOKARAJ ALMAS-KRUMPLIS BUNDABA

Edesanyamtol van ez a recept. O a TV-be latta, s nagyon tetszett neki.  Nagyon finomnak hangzik.

3 tojasbol, lisztbol sorrel egy vastagabb palacsinta tesztat keszitunk. 2 almat es 2 krumplit a reszelo nagyobb lyukan lereszelunk es a palacsintatesztaba keverjuk.

A karajokat kiverjuk szep vekonyra, lisztbe forgatjuk es utanna a palacsintatesztaba tesszuk. Kezzel, kanallal teszunk ra a krumplis-almas palacsintatesztabol hogy mindenutt takarja.
Forro olajban kisutjuk.

Turos galuskat adhatunk melleje.
Alma cikkekkel diszitjuk.

CINNAMON RAISIN BAGUETTES - for BREAD MACHINE

I am always looking for recipes where I can use the bread machine to make the dough.  I found this in our community newspaper, the Ottawa West EMC.  I have not tried yet, but I will soon, and I also will post a picture of the baguette. (-:  

1 cup water
1 tbsp sugar
1 tsp salt
3/4 tsp cinnamon
2 3/4 cups flour
1 1/2 tsp bread machine yeast
3/4 cup raisins
1 egg yolk
2 tbsp water

Place the water, sugar, salt, cinnamon, flour and yeast in the bread machine in the order  given. It's important that the cinnamon doesn't touch the yeast, because it can prevent the yeast from working properly.
Start the bread machine on the dough cycle. Add the raisins when the machine beeps for the addition of ingredients, or during the second kneading if your machine has no indicator.
When the dough cycle has finished, turn it out on a lightly floured surface. Pat the dough down, and cut it into two pieces. Set one portion aside.
Take the other portion and roll it back and forth on a lightly floured surface shaping it into a loaf about 12 inches long and about two inches high. Try to keep it the same thickness throughout.
Set this loaf on a greased baking sheet, leaving room beside it for the next one. With a sharp knife make three or  four diagonal cuts in the top of the loaf about 1/4 inch deep.
Repeat the shaping, cutting with the second dough.
Cover loaves with a damp tea towel and let them rise for 30 minutes or until they have doubled in height. Once the dough has risen, remove the cloth.
Stir the egg yolk and water in a small cup, mixing them well, then brush each loaf with this egg glaze.
Bake at 375 F (190 C) for 20 to 25 minutes. Serve warm or cool on a rack before freezing. Makes two loaves.

MOROCCAN MINT ROASTED VEGETABLES

1 lb / 16 oz / 450 g mix of potatoes, cauliflower, and a few radishes (save the tops)

1 1/2 teaspoons dried mint
1/2 teaspoon red chile pepper flakes
1/2 teaspoon cumin seeds
1/2 teaspoon fine grain sea salt
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons extra virgin olive oil
a squeeze of fresh lemon juice

toppings: fresh mint, toasted sesame and/or pumpkin seeds, plain yogurt (seasoned with a bit of salt)

Preheat your oven to 425F / 220C. Wash and dry the vegetables, then cut the potatoes and cauliflower into 1/4-inch thick slices/pieces. Trim and quarter the radishes, setting aside the green radish tops.

Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds. Add the ground cumin, cinnamon, and ground ginger. After that, add the olive oil and stir until combined.

Place the potatoes, cauliflower, and radishes in a large bowl. Pour the spiced olive oil over the vegetables and toss gently but thoroughly - until everything is equally coated. Arrange in a single layer on a baking sheet. Bake for 15 minutes or until everything is cooked through.

Remove from the oven and serve on a platter topped with the radish greens, a squeeze of lemon and any/all of the other toppings. A fat dollop of salted yogurt really brings everything together.

Serves 4.

Prep time: 5 min - Cook time: 15 min

CAULIFLOWER CASSEROL

• 1 medium head cauliflower, separated into small flowerets
• 6 tablespoons butter, divided
• 1/2 red bell pepper, finely chopped
• 4 green onions, thinly sliced
• 1 tablespoon chopped parsley
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded sharp Cheddar cheese, divided
• 1 cup soft bread crumbs

Preparation:

Heat oven to 350°. Butter a 2-quart baking dish.

Steam the cauliflower until just tender, about 7 minutes. Set aside. In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the red bell pepper and cook, stirring, until just tender, about 2 minutes. Add the green onion and chopped parsley and continue cooking for about 2 minutes longer. Add the flour and stir until blended. Stir in the milk and cook, stirring until thickened. Add 1 cup of the cheese and salt and pepper, to taste. Cook, stirring, until cheese is melted. Combine with the cauliflower and spoon into the prepared baking dish. Top with the remaining cheese.

Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until crumbs are thoroughly coated. Sprinkle evenly over the casserole.

Bake for about 25 to 30 minutes, until topping is nicely browned.

Serves 4 to 6. It tastes very good, looks great on the table.  Can be made for any occasion, simple family dinner or dinner with guests. 

RAPINI AND GARLIC

Preparation time 5 min 
Cooking time 12 min
Serve 6 

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away
• 1 cup low sodium, no-fat chicken broth

Directions

Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

WALNUT-BLUEBERRY OATMEAL ENERGY BITES

1 cup walnut pieces toasted
1 cup whole-wheat pastry flour
1 cup uncooked oatmeal, regular or quick-cooking
1/2 cup unsweetened shredded coconut
1/3 cup maple sugar
1 tsp ground cinnamon
1/8 tsp ground cardamom
1/4 tsp salt
1/2 cup dried blueberries
1/4 cup maple syrup
3 tbsp olive oil
2 tbsp butter
1 tsp baking soda
2 tbsp boiling water

Toasting walnuts: preheat oven to 350F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Preheat oven to 350F (180C). Line cookie sheets with parchment paper, set aside. In a large mixing bowl combine walnuts, flour, oatmeal, coconut, maple sugar, cinnamon, cardamom and salt. Stir with a fork or whisk until completely mixed. Add blueberries and stir to combine.
In a small saucepan over medium heat combine the maple syrup, olive oil and butter. Stir until the butter melts. In a small bowl, add baking soda to the boiling water and stir to dissolve. Add to the syrup mixture and stir to blend; it will become very bubbly. Pour into the dry ingredients and stir vigorously to combine.
Using a tablespoon and your hands, scoop pieces of dough and press them into walnut-sized balls. On the prepared cookie sheets, place dough about 2 inches apart (5cm). With your fingers or the palm of your hand flatten each ball slightly into a puck shape.
Bake 10-12 minutes, until the cookies have spread slightly and are golden brown around the edges. Cool 5 minutes on the pan, then transfer cookies to a rack to cool completely. Store in an airtight container. Makes 24 cookies.

Source: walnutinfo.com
 

CURRIED LENTIL STEW

We don't have lentils very often. We are not accustomed to food made from lentils. I tried this stew and came out a big success,  Definitely is something I will make , many times from now on. The spices give a totally new taste to the lentils. It is a very tasty dish.  Can be a main dish or it can be a side dish.

2 tablespoons  (30 ml) olive oil
1 cup (160g) onion, chopped
2 garlic cloves, chopped
1 medium potato, diced
1/2 cup (65 g) carrot, sliced
1/2 cup (75g) green bell peppers, diced
1 tablespoon (6g) coriander
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon turmeric
1 cup (192g) lentils
2 cups (475 ml) water
2 tablespoons (32 g) tomato paste

In a large pot heat oil, fry onion and garlic for a couple of minutes. Add potatoes, carrots and bell pepper and continue to fry for a few more minutes, stirring occasionally. Add spices and stir-fry for a couple of seconds. Add lentils and tomato paste, stir quickly, and add water. Cover, raise heat and bring to o boil. Reduce heat and simmer gently for 30 minutes. Check the water levels and lentil consistency. Cook for another 15 minutes if lentils are not cooked. Remove from heat and let cool slightly. The mixture should be moist but not overly thin.

Yield: 8 servings
Each with: 142 g water, 112 calories (29% from fat, 13% from protein, 58% from carb); 4 g protein, 4 g total fat, 1 g saturated fat, 3 g monounsaturated fat, 0 g polyunsaturated fat, 17 g carb, 4 g fiber, 3 g sugar, 89 mg phosphorous, 25 mg calcium, 2 mg iron, 47 mg sodium, 433 mg potassium, 1465 IU vitamin A, 0 mg ATE vitamin E, 17 mg vitamin C, 0 mg cholesterol. 

GI: low

PORK TENDERLOIN WITH APPLES COMPOTE

Serve this comforting dish with Brussels sprouts, sliced carrots and some boiled new potatoes tossed in lemon juice and parsley. It is very very tasty.

1 tbsp Dijon mustard
1/2 tsp dried sage leaves
1/4 tsp dried thyme leaves
pinch each salt and pepper
1 pork tenderloin, about 12 oz
1 tbsp canola oil

Apple compote:
1 tsp canola oil
2 small apples cored and diced
1 onion, finely chopped
1/4 tsp dried thyme leaves
pinch each salt and pepper
1/4 cup currants , I used dried cranberries
2 tbsp apple juice

In a small bowl stir together mustard, sage, thyme, salt and pepper. Rub mixture all over tenderloin.
In ovenproof non-stick skillet, heat oil over medium-high heat. Brown tenderloin on one side, turn over and place skillet in 400F oven for about 20 minutes or until pork hasonly a hint of pink inside. Let stand for 5 minutes before slicing.

Apple compote:Meanwhile in another non-stick skillet, heat oil over medium-high heat. Cook apples, onion, thyme, salt and pepper for 5 minutes or until light golden. Add currants and apple juice; cook for 1 minute or until apples are tender-crisp.
Slice tenderloin and serve with apple compote.

Makes 3 servings.  GI: yellow-light

GOOEY CHOCOLATE CRANBERRY SQUARES

I liked very much these squares. I will make it again.  They are great for pot lucks, parties, bake sales and school lunches.

Crust
1 1/2 cups (375 ml ) all-purpose flour
1/2 cup  (125 ml) granulated sugar
1/2 tsp (2ml) salt
1/2 cup (125 ml) butter, softened
1/4 cup (50 ml) milk

Topping
1 2/3 cups (400ml) granulated sugar
1/2 cup (125 ml) unsweetened cocoa powder
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk
3 eggs
1/4 cup (50 ml) butter, melted
2 tsp (10 ml) vanilla
1 cup (250 ml)dried cranberries

Preheat oven to 350F (180C). Line a 13x9 inch (3 l) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end; lightly butter foil.
Crust: in a large bowl, combine flour, sugar, salt and butter; using your fingers or pastry blender, work butter into flour until butter is well blended in and mixture starts to clump. Add milk and stir with a fork until a soft dough forms. Gather handfuls of dough and drop over bottom of prepared pan. With floured fingers, press dough evenly into bottom of pan and 1/4 inch (0.5 cm) up sides. Bake for about 15 min or until edgesare golden and top is firm.
Topping: in another bowl whisk together sugar, cocoa and flour; gradually whisk in milk. Whisk in eggs, butter and vanilla until blended; stir in dried cranberries. Pour over hot crust, spreading evenly.
Bake for about 30 min until topping  is evenly puffed and centre jiggles just slightly when pan is moved. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and transfer to cutting board; cut into squares or bars.

Prep time 15 min
Bake: 45 min
24 to 36 bars

SAVOY CABBAGE SALAD

Serve this salad as a first course or side dish.

8 cups / 2 l shredded Savoy cabbage (about half a cabbage)
3/4 cup / 175 ml sliced peeled roasted sweet red pepper
1/2 cup / 125 ml lightly toasted slivered almonds
1/3 cup / 72 ml coarsely grated Manchego, Pecorino Romano or other hard sheep's milk cheese
 (about 1  oz / 30g)
3 tbsp / 45 ml lemon juice
1 tbsp / 15 ml red wine vinegar
Dash hot pepper sauce
1/2 tsp/ 2 ml dried mint
1/4 tsp / 1ml ground cumin
pinch each salt, black pepper and granulated sugar
1/4 cup / 60 ml extra-virgin olive oil

In a large pot of boiling lightly salted water, blanch cabagge until tender crisp, 1 to 2 minutes. Drain; chill under cold water and drain well. Place in bowl with red pepper, almonds and Manchego cheese.
Whisk together lemon juice, vinegar, hot pepper sauce, mint cumin, salt black pepper and sugar; gradually whisk in oil. Pour dressing over salad, toss well.

Makes 6 to 8 servings. 
per each of 8 servings: about 142 cal, 5 g pro, 11 g total fat (2 g sat. fat), 8 g carb, 3 g fibre, 4 mg chol, 349 mg sodium, 243 mg potassium. % RDI : 9% calcium, 4% iron, 21% vit A, 73% vit C, 11% folate