My pans and pots

Fit and yummy: Fake spaghetti with bolognese sauce

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Posle lažne lazanje i kanelona od tikvica šta ste mogli očekivati od mene ? Pa lažne špagete naravno. :)

Nedavno sam na pijaci otkrila kinesku boraniju.
Mnogo mi se dopala, jako je ukusna a po ukusu podseća na šparoge. Prvo što sam sa njom napravila je jako ukusno stir fry jelo sa govedinom, sosom od ostriga i nudlama. A onda mi je palo na pamet. Šta ako bih je koristila umesto spageta? Probala sam i zaljubila. :) Sada, ponosno mogu da izjavim da je kineska boranija super low carb i niskokalorična zamena za pastu.
Ove mahune su dobar izvor riboflavina, vitamina A,gvoždža, magneziuma, vitamina C i magnezijuma.
Na 100 gr imaju 47 kcal, 0 grama masti, 3 gr proteina, 8 gr ugljenih hidrata i 3,6 gr biljnih vlakana.

Izvor recepta za savršeni bolonjeze sos

Potrebno Vam je :
(za 2 porcije )
200 gr kineske boranije
1 supena kašika ulja
250 gr mlevenog junećeg mesa od buta sa kojeg je skinuta masnoća
deblja stabljika celera(20 gr)
50 gr crnog luka

2 čena belog luka
200 ml belog vina
50 gr šargarepe
400 gr iseckanog svežeg paradajza
2 supene kašike paradajz koncentrata
1 list lovora
so, biber
sveže rendan parmezan za serviranje (2 kafene kašike kašike )

Jeste da se za osobe koje su na dijeti preporučuje izbegavanje alhohola, ovoga puta napravićemo izuzetak. :)
Zagrejte ulje u tiganju sa debelim dnom i propržite crni i beli luk na srednjoj temperaturi. Dodajte meso , pojačajte vatru i pržite dok meso ne promeni boju.
Sipajte vino i pustite da ključa dok se tečnost ne smanji za trećinu. Smanjite temperaturu i dodajte paradajz ,celer, šargarepu i paradajz koncentrat. Poklopite i na tihoj vatri blago krčkajte sat, sat i po.
U loncu sa posoljenom ključalom vodom kuvajte boraniju 10 minuta pa je izvadite i prebacite u posudu sa hladnom vodom u koju ste ubacili par kockica leda da zaustavite kuvanje. Podelite boraniju na tanjire za serviranje ,preko sipajte fil, pospite narendanim parmezanom i servirajte.
Prijatno :)

Fake spaghetti with bolognese sauce

After diet lasagna and zucchini cannelloni what can you expect from me?

Well, , fake spaghetti of course. :))) I recently discovered snake beans also known as asparagus bean or Chinese long bean. At first I made some delicious beef stir fry with these beans ,oyster sauce and noodles And then, I was thinking that snake beans might be a nice substitute for the pasta. I tried it and it was a love for a first bite. :) So, now I can say that snake beans are a great low-carb and lower-calorie substitute for pasta.
Source for perfect Bolognese sauce (I omit the bacon )
For two servings
200 gr sneak beans
1 tbsp olive oil
50 gr onions, chopped
2 garlic cloves, crushed
50 gr chopped carrot,
Stick of celery(20 gr)
250 gr lean minced beef
200 ml red wine
400g fresh chopped tomatoes
1 fresh or dried bay leaves
salt and freshly ground black pepper
2 tsp freshly grated parmesan cheese, to serve

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery.
2. Cover with a lid and simmer over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
3. Cook the beans in plenty of boiling salted water for 10 minutes. Take out beans and put in pot with cold watter with ice cubes. Drain and divide between plates. Add a half of the sauce. Finish with a grated parmesan and a twist of black pepper.

For nutritional information visit http://nutritiondata.self.com/facts/recipe/2689644/2?quantity=2.0&nc=1&autosave=form.info.autosave

24 comments

, by Zoka

ajme koliko nas je

Ajme nutella / Nutella muffins

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Naša draga ovomesečna domaćica igre Ajme koliko nas je Irena, sa bloga Sweet and salty zadala nam je temu nutella. Ovo je moja ulaznica . Ovo su mafini koji su jako opasni. Veoma su zarazni , teško je zadržati se samo na jednom pojedenom komadu a ekperimentalnom metodom moj drug Igor je ustanovio da se od njih i brže vozi. :)

Potrebno je :

Za 6 komada

50 gr pečenih lešnika pluz za dekoraciju

100 gr mekog brašna
70 gr šećera

1/2 supene kašike praška za pecivo

1 i 1/2 kašike kakaa

jaje

100 gr kiselog mleka

1 supena kašika mleka

40 gr omekšalog putera

6 kafenih kašičica Nutelle plus za dekoraciju

Zagrejte rernu na 190°C. Lešnike sameljite i promešajte sa brašnom, praškom za pecivo,šećerom i kakaom pa sve to prosejte. Ne brinite ako svi lešnici ili šećer ne prodju kroz sito ,samo ih ubacite u prosejanu smesu. U zasebnoj posudi umutite jaje pa dodajte kiselo mleko i obično mleko . Sve dobro promešajte pa dodajte mokre u suve sastojke a na kraju dodajte otopljeni puter. Pleh za mafine sa 6 rupa premažite puterom. Sipajte po kašiku smese u svaku modlu i zadnjom stranom kašike napravite udubljenje na svakoj loptici smeše. U udubljenje sipajte po kašičicu nutelle i pokrijte sa još jednom kašikom smese. Stavite mafine da se peku na sredini rerne 20 minuta. Nakon toga izvadite ih iz rerne i ostavite da se ohlade pre nego što ih izvadite iz kalupa.Premažite svaki mafin sa malo nutele i ukrasite sa seckanim lešnicima.

Ako hoćete da mafine ukrasite i pečurkama od puslica potrebno vam je :

1 belance

prstohvat soli

1 kafena kašičica limuna

70 gr šećera

kakao ( za dekoraciju)

nutella ( za lepljenje)

Mutite belanca sa prstohvatom soli oko minut na srednjoj brzini dok ne dobijete sneg koji ne klizi iz posude kada je okrenete naopako. Dodajte limunov sok i mutite još minut. Polako dodajte šećer kašiku po kašiku praveći pauzu od po pola minuta izmedju kašika. Mutite oko 7-8 minuta , dok ne istopite sav šećer. Uzmite kesu za dekoraciju ili deblju kesu za zamrzivač kojoj ste odsekli vrh i napunite je smesom. Pleh obložite peko papirom i na njemu isitsnite kapice i peteljke. Za više informacija pogledajte video

Peteljke i kapice lagano poprašite sa kakaom da bi ste dobili efekat zemlje i prljavštine po pečurkama. Rernu zagrejte na 150 °C , ali kada pleh stavite u rernu isključite je . Ostavite pečurke da se suše 3-4 sata ili preko noći. Gotove kape i peteljke povežite uz pomoć nutelle.

Prijatno :)

Nutella muffins

For 6 servings

50 gr toasted hazelnuts plus extra to decorate

100 gr plain flour

1/2 tbsp baking powder

1 1/2 tbs cocoa powder

70 gr caster sugar

1 egg

100 gr buttermilk

1 tbsp milk

40 gr butter

6 tsp Nutella plus extra to decorate

Preheat the oven to 190°C. Grease 6 hole muffin pan

Put the nuts in a food processor and process until finely ground.

Combine the ground nuts with the flour, baking powder, cocoa, sugar and sift into a large bowl.

In a separate bowl combine the egg, buttermilk and milk then stir in the melted butter.Pour into the dry ingredients and stir in the butter . Pour into the dry ingredients and stir together until just combined, then spoon small dollops of the mixture into the prepared muffin pan. Using the back of a teaspoon, make a slight indent in the mixture and spoon 1 teaspoon Nutella into the the center of each muffin. Top with the remaining mixture. Bake for about 20 minutes until risen and firm to the touch. Leave to cool in the pan for a few minutes, then transfer to a wire rack to cool. Top with extra Nutella and hazelnuts.

For mushrooms:

1 egg white

pinch of salt

1 tsp lemon juice

70 gr sugar

cocoa (for dusting)

2 tsp nutella ( as a glue)

Whisk egg white with salt for a 1 minute until whites hold a soft shape. Add lemon juice and beat for 1 minute more. Continue to beat and start adding sugar, 1 rounded TBSP at a time, beat about 1/2 minute between each addition. When all of the sugar has been added, increase the speed to high and beat for 7-8 minutes more or until the meringue is very stiff and the sugar is dissolved. Take one

disposable bags and can cut the hole. Fill with meringue.

On a baking paper shape the mushrooms stems and caps. Watch this video .

Sift cocoa lightly over the stemsand cups to imitate soil and natural mushroom coloring.

Preheat the oven to 150 °C and just before placing the mushrooms turn the oven off. Put the mushrooms in the oven for 3 or 4 hours or overnight. Remove meringues from the foil and glue caps and stems with nutella.

44 comments

, by Zoka

brazilian

Daring cooks october 2012- BRAZILIAN FEIJOADA

Rachel Dana was our October Daring Cooks’ hostess and she challenged us to make
a traditional Brazilian meal Feijoada with farofa , vinagrete and collard greens. To be honest , I almost sat this one out. I've just came back from a two month trip and this challenge looked so involved . But after reading the impressions of the other members, I decided to participate. And I'm so glade. This meal was a real Brazilian feast. This hearty stew, delicious farofa and so many colorful vegetables were amazing.
Dear Rachel , thank you so much for introducing me to some amazing Brazilian dishes .:)

So, let's make Brazilian feast :) I just copy /past Rachel's instruction and story about this dish. :)

Feijoada is traditional Brazilian stew made black beans and mixed meat.

Ingredients
2 cups (500 ml) (½ kg) (1 lb) dried black beans (produces about 6 cups of cooked beans)
350 gm (12 oz) chunk bacon (half will be used in the farofa)
Around 1 kilogram (2 pounds) of mixed meats, I used:
150 gm (5 oz) linguiça calabresa (smoked pork sausage)
200 gm (7 oz) paio (smoked pork loin sausage)
500 gm (18 oz) salted pork ribs
150 gm (5 oz) pernil (fresh ham, pork thigh)
4 bay leaves
3 tablespoons (15 ml) onion-garlic base

Onion-Garlic Base
This is enough for later use as well, if you want, you can halve the recipe.
Ingredients
2 medium white onions
4 large cloves of garlic
1 tablespoon (15 ml) (18 gm) (2/3 oz) salt
You want a paste, roughly chop the onions and garlic, then puree everything in a food processor or blender.

Directions:
Salted meat:
Cover in water and rub, pour out water, refill and let soak. This can be done overnight, or first thing, before starting the beans. This will give a few hours of soaking and change the water at least 6 time.

Beans:
Wash thoroughly, put in a (5 litre) 5 quart (or bigger) pot, fill with water so that water is twice as high as the beans. Bring to a boil, let boil for a minute, turn off and cover. Let soak for an hour.

After an hour, uncover. The beans will have soaked up the water and doubled in size. Add another 1-2 liters (4 -8 cups) of water so the beans are completely covered, bring to a boil, then lower heat and simmer, uncovered, for an hour or so, until the beans have softened, but are still firm.
Meats:
Chop all your bacon into small cubes. Slice your sausages around a ¼ - ½ inch (6 -12 mm) thick. Cut any pork or other meats into 1-inch (25 mm) cubes. Divide your ribs into pieces that will at least fit into your pot, the size is your choice.

Put the bacon fat over high heat in a large frying pan. If you really don’t want to use bacon fat, which I recommend, you can use any vegetable oil that takes high heat. You want around a ¼ cup (60 ml) of grease, cover your pan well. Take out the piece of bacon fat after enough fat as liqudified and put aside for later, in case you need more. I needed it for the ribs.
Next you have to fry all your meat in a very hot pan, until well browned and cooked through. Cook each type of meat separately, but in the same pan, and remember to drain well on paper towels, patting the tops as well to take off any excess fat.
First fry the bacon until nice and brown and chewy, and set aside half to use later in the farofa.
Then fry the sausages, the pork, the ribs, and any other meat.

Really make sure each piece of meat is well sealed and cooked through, the bacon and sausage took about 5 minutes, the pork around 10, and the ribs around 15. Make sure that you have plenty of fat in the pan to fry the ribs so they cook through.
At this point, if your beans aren’t ready, you can relax, or prepare the vinagrete, the recipe is below.
When the beans have cooked to the point of being softened but still firm and your onion-garlic base and meats are ready, you can continue.
Add to the beans 3 tablespoons of the onion-garlic base, 4 bay leaves, and your meat. Add enough water to make sure everything is just covered.

Continue simmering until beans are done, which took me another 2 hours. After about 10 minutes, check the liquid to see if it’s salty enough for your liking. Depending on what meats you are using, the salt will have released into the liquid… if this hasn’t happened add a bit more salt, you want to taste the salt in your liquid, but it shouldn’t be too strong. This is a matter of taste as well. The water will start to boil down, for the first hour you should keep the water level to just the top of everything, but not completely covered. But you want your liquid to thicken, so start letting the water get lower and lower, with everything at least mostly immersed. You can also mash some beans at the bottom of the pot to thicken your liquid.
If you haven’t already, prepare your vinagrete, it’s nice to let it soak up flavor in the fridge for a while. While the feijoada is simmering you can also chop your collards, prepare the ingredients for your farofa, and slice your oranges.

Collard Greens
Servings: 2-4
To go with feijoada you need collard greens, it’s a perfect combination. You can chop these now, but cook them last, right before serving.
Wash 4 collard leaves, cut out the stem, and cut in half. Stack all the halves on top of each other and tightly roll them up together.Keep a good hold to keep everything together and start slicing very thin through the tube to get nice fine slices of collards.

When everything else is ready to serve, heat 1 tablespoon of olive oil in a pan over med-high heat. Add 1 tablespoon of onion-garlic base, and let soften for a minute. Add all the collards at once, and stir to coat with oil.

You can add a pinch of salt and pepper. Cook, stirring, for only about a minute, you just want to them to start to soften, evenly, over quick high heat. And done.

Farofa ( I made farofa with cornmeal )
Servings: 2-4
Farofa is one of the best things Brasil has to offer. Normally, it is made with farinha de manioca, yellow yucca flour, cooked in butter until slightly toasted. Less butter will leave it drier, and more butter will make a softer farofa. It is also made with farinha de milho, corn flour, or farinha de rosca, ground up dry breadcrumbs. You can use other things I imagine, they use panko where I work.
You can find mandioca flour at many different Latin American markets. It can be called mandioca flour, mandioc flour, yucca flour, cassava flour, but they should all be the same, though a Brazilian brand would be your best bet. Make sure not to buy ready-made farofa, “farofa pronta”, this is already toasted, no fun.
Since corn flour differs around the world, I asked my mom, who lives in Las Vegas, to test the recipe below with corn flour from the US. She bought Red Mills stone ground corn flour and followed my recipe. There is a photo below, it looks perfect and she says it reminded her of the one I made with yucca flour. I’ve made farofa with dry breadcrumbs as well, and it was delicious.
Farofa is best served alongside foods with moisture, such as meats, beans, vinagrete, etc. You can add just about anything to farofa, as long as it doesn’t have moisture, such as any cooked vegetables, meats, and the best, chopped banana. I’ve added some suggestions below.
Ingredients

¼ cup (60 ml) (60 gm/2 oz) butter
2 large eggs
½ cup (120 ml) chopped onion (about ½ medium onion)
175 gm (6 oz) fresh bacon, fried, which was set aside during the feijoada
½ cup (120 ml) (70 gm) (2½ oz) yucca flour, corn flour or fine ground cornmeal, or dry breadcrumbs

Directions:
Melt half of your butter, 2 tablespoons (30 gm/1 oz), over med-high heat. Add the onions and cook for a few minutes until they start to soften. Crack the two eggs into the pan and lightly break the yolk and spread around, but don’t break up too much.

When the egg has cooked, almost fully, break up into med-large pieces. The onions will brown quite a bit under the egg, but I like this flavor. Add the cooked bacon, and stir. Add the rest of the butter, 2 tablespoons (30 gm/1 oz), and stir to melt. Lower the heat to medium, toss in the yucca flour and stir well, it will quickly soak up all the butter and start to stick to the eggs, onion, and bacon.

Cook, stirring for minute, add a pinch of salt and pepper, and keep stirring and cooking until the yucca flour has clumped together nicely and become golden, about 3-5 minutes. Be careful not to brown too much. Taste it, it should taste toasty but don’t let it burn! Taste test works here, think of frying breadcrumbs

Really feel free to have fun with your farofa, this is one of the reasons I was so keen to share it. Make farofa de banana to serve with a nice pork loin. Add green olives, corn, peas, asparagus pieces, sausage, ham, herbs, things like this that are leftover in your fridge, etc., etc. Add more butter for a softer farofa that can be eaten alone (that’s what my mom wants to do).
Vinagrete
Servings: 6
Vinagrete, like farofa, has many variations and uses. This is a basic recipe, I used yellow bell pepper and chopped arugula, very refreshing and really gives a lift to the final plate. Farofa and vinagrete often go together and are my man’s favorite food.

Ingredients
1 large bell pepper (capsicum), diced, about 1½ cups
1 large tomato, diced, about 1 cup
1 medium onion, diced, about 1 cup
½ cup (120 ml) white wine vinegar
¼ cup (60 ml) olive oil
2 tablespoon (15 ml) water
2 tablespoons – 4 tablespoons chopped parsley or arugula (rocket)
salt and pepper to taste
Directions:
Chop the bell peppers, tomatoes and onions into small/medium pieces. Chop your parsley or arugula. Put all the ingredients into a bowl and stir well to combine. Press down on the veggies, the liquid should come almost to the top of the mixture, you want everything pretty much immersed. Cover and refrigerate for at least 30 minutes.

Slice a couple of oranges for people to be able to grab when they need a refresher and serve immediately.

14 comments

, by Zoka

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My pans and pots

Fit and yummy: Fake spaghetti with bolognese sauce

Please scroll down for English version

Fake spaghetti with bolognese sauce

Ajme nutella / Nutella muffins

Please scroll down for English version

Nutella muffins

Daring cooks october 2012- BRAZILIAN FEIJOADA

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