Quinoa Tabbouleh

May 19, 2014 | Leave a comment

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Quinoa Tabbouleh

1 cup (6 oz./185 g.) quinoa, preferably multi-color

Kosher salt and freshly ground pepper

1 lb. (500 g.) cherry tomatoes, preferably heirloom, halved

1 can (15 oz./470 g.) chickpeas, rinsed and well drained

6 radishes, chopped

3 Persian cucumbers, trimmed, quartered lengthwise, and cut into 1/2-inch (12-mm.) pieces

4 green onions, chopped

3/4 cup (1 oz./30 g.) chopped fresh flat-leaf parsley

3 Tbs. minced fresh mint

1/2 cup (2 1/2 oz./75 g.) crumbled feta cheese (optional)

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

1/4 cup (2 fl. oz./60 ml.) fresh lemon juice

Romaine hearts

Place the quinoa in a medium saucepan. Rinse with cold water, drain; Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1/2 cups (12 fl. oz./375 ml.) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes. Fluff with a fork. Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling.)

Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint and feta, if using. Add to the cooled quinoa. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve with romaine hearts for scooping. Serves 4.

NEGRESA CU ZMEURA

Ingrediente:

200 gr unt
200 gr zahar
200 ml lapte
250 gr faina
50 gr cacao
50 gr ciocolata
4 oua
1 praf de copt
2 plicuri zahar vanilat
1 praf de sare

Sos de ciocolata:

20 gr cacao
100 gr unt
60 gr zahar
esenta de rom

Decor: zmeura proaspata, sos de ciocolata

Mod de preparare:

Intr-o cratita se pun ingredientele de mai sus si se amesteca bine.

Punem cratita pe foc, amestecand pana ce untul se topeste complet iar sosul incepe sa fiarba. Se amesteca cca 2-3 min apoi ia de pe foc si lasam sa se racesca.

Cand este complet rece se adauga esenta de rom si amestecam.

Blatul: Intr-o cratita se pune zaharul, laptele, cacao, ciocolata si untul taiat cuburi. Se amesteca si se pune la foc mic. Dupa primul clocot se ia de pe foc si se lasa sa se racesca complet.
 
Intr-un vas se mizeaza ouale cu vanilie si praful de sare. Se adauga treptat compozitia racita, se mixeaza. Se adauga faina amestecata cu praful de copt si mixam. Vom obtine o compozitie ca o smantana. Compozitia obtinuta se toarna intr-o tava tapetata cu hartie de copt. Se coace in cuptorul incins, la foc mic cam 30-35 de min.
  
Se lasa sa se racesca complet apoi se inlatura intr-un strat foarte subire partea de sus a prajiturii. Se toarna sosul rece de ciocolata, astfel incat negresa sa absoarba sosul ca si cum s-ar insiropa.

Se lasa 30 min la rece apoi se portioneaza. Fiecare prajitura se decoreaza cu  sos de ciocolata si zmeura proaspata.
Vezi mai multe retete pe marya.ro.

Citeste mai mult pe REALITATEA.NET: http://www.realitatea.net/reteta-zilei-negresa-cu-zmeura_1436151.html#ixzz31Fdcjd1K

10 MINUTE HOMEMADE MARINARA SAUCE

10-Minute Homemade Marinara Sauce

posted by Kelly Senyei on May 5, 2014

How do I love thee, homemade marinara sauce? Let me count the ways. 
I love thee spooned atop pizza and beside my garlic bread.
I love thee served with pasta and a big ol’ glass of red.
I love thee in lasagna and paired with Mom’s meat loaf.
I love thee, homemade marinara. And that’s all she wrote.

Don’t worry. I’m not quitting my day job. But there’s just something about the simplicity of homemade marinara sauce that inspires my inner poet.
While I’m all for tomato sauces that have to simmer longer than my latest House Hunters marathon (cough … 6 hours… cough), sometimes, 10 minutes is all we’ve got. And thus, this easy four-ingredient homemade marinara is the answer to all of your pizza, pasta and garlic bread dipping sauce dilemmas.

Yield: About 3 1/2 cups
Cook Time: 10 min

Ingredients:

2 Tablespoons olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 teaspoon kosher salt
1 teaspoon sugar
1/8 teaspoon fresh black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Directions:

Heat a medium saucepan over medium-low heat. Add the olive oil to the pan, allowing it to warm for 1 minute, then add the garlic and sauté it for 2 minutes, stirring constantly, until it's golden brown and fragrant.
Add the crushed tomatoes, salt, pepper, sugar and crushed red pepper flakes (optional), stirring to combine. Simmer the sauce for 7 minutes, stirring occasionally, then season it with additional salt, pepper or sugar, to taste.

Kelly's Notes:
The strongest flavor of the marinara sauce will depend on what variety of crushed tomatoes you use. My preferred brand is San Marzano Crushed Tomatoes.
This recipe can serve as the starting point for many other sauce variations. Feel free to add fresh basil, sautéed onions and any other preferred add-ins.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

CARROTS CHIPS RECIPE

Carrot Chips Recipe

Satisfy Salty Chip Cravings For Just 79 Calories!

by Jenny Sugar 5/05/14 6 Reactions 2.6K Shares Print

2K 574 45 49 1

If you find yourself constantly craving chips, then you're going to be all over this snack recipe. Made with carrots and baked instead of fried, these crunchy gems are a much healthier alternative to traditional potato chips.

Aside from a healthy dose of vitamins A and C and fiber, carrots contain antioxidants that may help reduce the risk of cancer and also improve your immune system. Plus, their natural sweetness combined with a sprinkle of salt offers an oh-so-satisfying salty-sweet flavor you won't be able to resist. The entire batch contains just 79 calories and offers 4.1 grams of filling fiber — potato chips have 160 calories and only one gram of fiber.

These chips are only seasoned with sea salt, but feel free to get creative and add cinnamon for a sweeter flavor or black pepper, cumin, or cayenne for a little kick.

From Jenny Sugar, POPSUGAR Fitness

Ingredients

2 large carrots (or 3 medium)
1/2 teaspoon olive oil (or melted coconut oil)
1/8 teaspoon sea salt

Directions

1. Preheat oven to 350°F.
2. Wash and peel the carrots. Using a mandoline slicer or a knife, tilt the carrot, and thinly slice diagonally to make oval-shaped pieces — if they're too thick, they'll be soft instead of crunchy.
3. Place the carrot slices in a bowl, and toss with olive oil and salt.
4. Lay the carrots in a single layer on a cookie sheet lined with a Silpat or parchment paper.
5. Bake for 15 to 20 minutes, or until the carrots are dry and crisp. Watch them carefully toward the end, as they can burn quickly.

Source: Calorie Count

Information

Yield 1 serving

Cook Time1 hour

Nutrition

Calories per serving 79