Frigarui de porc cu legume (Pork Skewers with Vegetables)

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        Nu am mai postat nimic cu carne de foarte multa vreme, si cum afara vremea ne permite sa ne desfasuram  in voie, m-am gandit ca ar fi momentul sa postez reteta de frigarui :) toata lumea face frigarui, simple, cu legume, cu tot felul de sosuri, mie personal imi plac cel mai mult cu legume, pentru o aroma mai frumoasa. Sunt o nebunie langa o sticla de bere si un pahar de vorba cu prietenii!
        I haven't posted anything with meat in a while now, and since outside the weather is perfect for us to barbecue, I thought it's time for me to post my meat Skewers recipe :) everybody likes skewers, plain, with vegetables or with different sauces; I personally like the vegetable and meat combination, for a more intense flavor. They're yummy with a cold bottle of beer while chatting with friends!

Ingrediente/Ingredients:

 carne de porc/pork
 ardei rosu/red pepper
 ardei verde/green pepper
 ceapa rosie/red onion
 ciuperci albe mici/small white mushrooms
 sos pt marinat/marinating sauce
 sare/salt
 bete/skewers


Cum se face/How it's made:


Taiem carnea cuburi 2-3 cm si o marinam cu sos facut in casa sau cumparat in cazul meu.
We cut the meat in 2-3 cm cubes and we marinate it with homemade sauce or bought in my case.

Curatam legumele si le taiem in patrate de marime similara cu carnea, lasam intregi ciupercile si ne apucam de asamblat frigaruile.
We wash and peel the vegetables and we cut them in cubes with similar in size to the meat, we leave the mushrooms whole and we start assembling the skewers.

Punem componentele pe bete si presaram sare/We place everything on skewers and we sprinkle with salt.

Incingem gratarul si punem frigaruile (se pot face si in casa in tigaie grilata sau in cuptor pe hartie de copt)
We heat up the grill and we place the skewers (you can make them indoors in a grill pan or in the oven on baking paper)

  
Gata prajite:/Grilled

Mai de aproape, mmmm, ce miros divin!!!/Closer, what an amazing smell!!!

Servim cu o bere rece langa :)/We serve with a cold bottle of beer :)  Bon appetit!

                                         

Ciuperci marinate (Marinated Mushrooms)

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        Nu cred ca sunt legume pe care sa le iubesc mai mult decat ciupercile, micutele palarii aromate ce dau o savoare deosebita oricarui tip de mancare! Noua personal cel mai mult ne plac ciupercile marinate, obisnuiam sa cumparam de la deli bar din supermarket cu vreo 3$ suta de grame, desi destul de scumpe sunt delicioase, problema este insa ca nu se gasesc in toate supermarketurile aici; nu pun la socoteala cele la borcan pe care le gasim peste tot pentru ca nu se pot compara deloc!
        Tot cautand o reteta pentru ciupercile acestea gustoase, am gasit reteta care imi place la Mary de la One Perfect Bite si nu pot decat sa-i multumesc inzecit in numele meu si al sotului meu, pentru ca le adoram!!! Sunt zemoase, usor acrisoare cu aroma de usturoi si oregano, atat de bune ca nu te poti opri din mancat! Merg perfect ca salata langa friptura sau ca aperitiv (Antipasto) la mese festive, sau de ce nu, la un picnic langa niste branza, mmmm, senzational! pentru cei care sunteti fani ciuperci va recomand calduros sa le incercati, veti fi vrajiti cu adevarat :)
        I don't think there are any vegetables that I love more than mushrooms, the little caps that bring flavor to any prepared meal you can think of! We personally love best marinated mushrooms, we used to buy them at the deli bar in the supermarket with 3$ for 100 g, though pricey they're delicious, the only problem is that we can't find them in all supermarkets here; I'm not counting the ones you find in jars everywhere since you can't compare their taste!
        Browsing the web for the perfect recipe, I found what I was looking for at Mary's from One Perfect Bite, who I can only thank a hundred times, because we just adore the mushrooms! they're moist, a little bit sour and beautifully flavored from garlic and oregano, so yummy that you just can't stop eating! you can serve them as a salad next to steak, or as an appetizer (Antipasto) for special dinners, or why not, eat them at a nice picnic with cheese, mmmm, awesome! for those of you that love mushrooms this recipe is a must, I truly recommend it and believe me when I tell you that you'll be charmed forever :)


Nota/Note:   eu am facut din 750 g ciuperci, reteta de mai jos e pentru 500 g/I used 750 g mushrooms, the recipe from below is for 500 g mushrooms  

Ingrediente/Ingredients:

500 g ciuperci Champignons/500 g white mushrooms
1 ceapa/1 onion
3 catei usturoi/3 garlic cloves
130 ml ulei de masline/130 ml olive oil
70 ml otet/70 ml white vinegar        
1/2 lingta sare/1/2 teaspoon with salt
1 varf de zahar/1 pinch of sugar
1 varf piper/1 pinch of pepper
1/2 lingta oregano/1/2 teaspoon with oregano

Cum se face/How it's made:
         
Curatam ciupercile si le spalam bine--data viitoare voi face reteta cu mai multe tipuri de ciuperci pentru mai multa savoare!/We clean and wash the mushrooms--next time I'll try the recipe with more types of mushrooms for enhanced flavor!

Fierbem ciupercile in apa sarata pentru 10 minute, pana cand se inmoaie putin. Cand sunt gata, le scurgem de apa si le punem intr-un recipient.
We simmer the mushrooms in salted water for 10 minutes, until they are tender. When they're tender we drain the water and we place them in a bowl.

  
Intr-un recipient punem ciupercile, uleiul, ceapa tocata, usturoiul zdrobit si celelalte ingrediente si le amestecam bine.
In a container we place the mushrooms, oil, vinegar, the chopped onion and crushed garlic and the other ingredients and we stir everything.
  

Punem capac si lasam in frigider pana a doua zi sa se marineze, minim 24 de ore preferabil. Cu cat lasam mai mult cu atat vor fi mai gustoase. Servim cu pofta la micul dejun sau la cina langa branza, masline, sunca, etc.
We cover the container and we place it in the fridge to marinate overnight, 24 hours is preferable. The longer it stays in the fridge the tastier they'll get. We serve them for breakfast or dinner next to cheese, olives, ham, etc. 

Sunt dementiale, trebuie sa le incercati! o sa va atraga ca magnetul pana cand vor fi gata :)) Bon appetit!
They're amazing, you gotta try them! they'll attract you like a magnet until they'll be finished :)) Enjoy!

Tian de legume (Vegetable Tian)

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        De multa vreme am vrut sa fac tianul de legume si sa-l postez, dar tot am asteptat sa-mi cumpar o forma ceramica colorata ca sa o inaugurez cu splendoarea de culori ale legumelor :) nu stiu cum se face, dar tot cautand una care sa-mi placa nu am apucat sa cumpar inca, asa ca am pregatit tianul anyway :) reteta e foarte simplu de preparat si extrem de creativa in sensul ca se pot pune ce legume doriti, plus ca e perfecta pentru caldurile de afara, e usoara si delicioasa! noua ne-a placut atat de mult ca am facut-o de 2 ori intr-o saptamana :)
        I wanted to make this vegetable tian a long time ago, but I kept waiting to buy a colorful ceramic dish so I can obtain an overall beautiful color :) searching for "the" dish, I haven't bought it yet, so I prepared the tian anyway :) the recipe is very easy to make and extremely creative since you can use whatever vegetables you like, plus it's perfect for the hot weather outside, because it's very light and delicious! we liked it so much that I prepared it twice in one week :)

Ingrediente/Ingredients: 


1 vanata mica/1 baby eggplant
1 zuchini/1 zucchini
4 cartofi de 4 feluri (cartof alb, mov, pt copt, si dulce)/4 types of potatoes (white, purple, for baking and sweet) 
5-6 ciuperci mari albe/5-6 big white mushrooms
3 rosii mari/3 Roma tomatoes
1 ceapa/1 onion
2 catei usturoi/2 garlic cloves   
3 linguri ulei de masline/3 tablespoons olive oil
Parmezan/Parmesan     
sare, piper/salt, pepper
cimbru/thyme


Nota/Note:


       In poza apare mai mult material decat am folosit pt o tava. In functie de marimea tavii puteti folosi mai multe sau mai putine./In the photo there are more ingredients that I actually used. Depending on the dish size, you can use more or less vegetables.


Cum se face/How it's made:      


Curatam ceapa si cateii de usturoi si tocam ceapa (eu am pus si rosie putin) marunt. Intr-o tigaie prajim ceapa putin si la final adaugam usturoiul tocat. Dam deoparte si punem ceapa intr-o tava unsa in prealabil cu putin ulei.
We peel the onion and the garlic cloves and we chop the onion (I used some red onion as well). In a skillet we fry the onion and at the end we add the crushed garlic. We place the fried onion in an oiled rectangular baking dish.

  
Spalam foarte bine legumele cu tot cu coaja si le uscam cu un servet de hartie. Le taiem felii cu un slicer sau cu mana daca nu aveti, doar sa fie relativ subtiri si uniform taiate. Ar trebui sa aiba maxim 1 cm in grosime.
We  wash the vegetables very well with their skin on and we dry them with paper towels. We slice them all using a mandolin slicer, or by hand if you don't have one, just make sure the slices are the same size. They should be 1/4 inch thick slices.   

Asezam feliile de legume alternativ in strat uniform peste ceapa. Eu am facut 3 randuri.
We place the vegetable slices alternately on top of the onion. I made 3 lines.             

  
Condimentam cu multa sare pentru ca sunt foarte dulci, adaugam piper, putin cimbru uscat (dupa gust) si picuram cate un strop de ulei peste legume. Acoperim tava cu folie de aluminiu si o introducem in cuptorul preincins la 185 grade pentru cca 35 minute. Dupa 35 min, presaram Parmezan, luam folia jos si mai punem in cuptor pentru inca 25 de minute. Dupa ce s-au rumenit frumos scoatem din cuptor. Servim cald simplu sau langa ceva friptura eventual.
We sprinkle lots of salt because they're very sweet, we add pepper, some thyme and we drizzle with a little bit of olive oil. We cover the dish with foil and we place it in the preheated oven at 370 degrees for 35 minutes. After 35 min, we remove the foil, we sprinkle Parmezan and we place the dish in the oven for another 25 minutes. When the vegetables are golden brown on top, we remove the baking dish from the oven. We serve them warm as they are or with steak if you prefer.     

Bon appetit!

Fusilli tricolori cu broccoli si ciuperci (Tricolor Fusilli with Mushrooms and Broccoli)

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        Cateodata simt nevoia sa mananc o salata usoara fara carne sau diverse sosuri, asa ca pentru astazi am pregatit o salata de paste cu broccoli, pe care noi il consumam destul de des. Am folosit pastele Catelli Bistro tricolore pe baza de morcov, spanac si rosii, ca sa adaug un strop de culoare salatei, plus ca au un continut ridicat de vitamine. Daca doriti sa variati salata, puteti adauga putin bacon, branza, sau diverse dressing-uri. Eu am ramas la o varianta mai dietetica de aceasta data :)
       Sometimes I feel the need to eat a light salad without any meat or various dressings, so for today I've made a pasta salad with broccoli, one vegetable that we consume often. I've used Tri-Colour Catelli Bistro pasta that have carrots, spinach and tomatoes, to add a little bit of colour to the salad, plus they have a significant vitamin content. If you want to vary the salad, you can add some bacon, cheese or different dressings. I wanted something light this time :)

Ingrediente/Ingredients:                                                                            

 200 g fusilli colorati/200 g coloured fusilli
 1 capatana broccoli/1 broccoli head
 200 g ciuperci/200 g white mushrooms
 2 catei usturoi/2 garlic cloves
 ulei de masline presat la rece/cold pressed olive oil
 sare, piper/salt, pepper
 4 rosii cherry optional/4 cherry tomatoes optional




Cum se face/How it's made:

Mai intai spalam bine legumele, le curatam si taiem felii ciupercile, iar broccoli il desfacem buchetele.
We first wash the vegetables, we peel and slice the mushrooms, and we cut the broccoli in smaller pieces.

Fierbem pastele conform instructiunilor si le dam deoparte.
We cook the pasta according to the instructions on the package and we set them aside.

Intr-o tigaie, prajim in 1 lingura de ulei usturoiul tocat pentru 30 de secunde, adaugam ciupercile si broccoli si le prajim pana se inmoaie broccoli putin.
In a skillet, we stir fry the chopped galic for 30 seconds, we add the broccoli and mushrooms and we continue to fry them all until broccoli softens a little.

Punem legumele peste paste si condimentam cu ulei de masline, sare, piper si amestecam bine. Uleiul de masline presat la rece le da un gust deosebit de bun.
We place the vegetables on top of pasta, we add olive oil, salt and pepper and we mix them all together. The cold pressed olive oil gives them a very beautiful flavor.

Mai de aproape...
Closer...

Eu am adaugat si rosiile taiate in 2, caci stateau degeaba in frigider :) Bon appetit!
I've also added halfed cherry tomatoes since they were sitting in my fridge :) Bon appetit!

Ciorba cu ciuperci Portobello (Portobello Mushroom Soup)

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       Cred ca ati observat deja ca folosesc destul de des ciupercile in retetele mele :) Imi plac tare mult si sunt si foarte sanatoase asa ca incerc sa gasesc tot felul de combinatii. Pana acum nu am mai incercat reteta de supa cu ciuperci, dar m-am gandit ca ar mai varia putin meniul nostru. Mi-a iesit o ciorba extraordinar de gustoasa, sper sa o incercati macar o data!

Ingrediente:

    500 g ciuperci Portobello
    2 morcovi
    1/2 ardei
    1 felie telina
    3 catei usturoi mari
    1 ou
    250 g smantana grasa
    100 g iaurt  



Cum se face:     

Se spala ciupercile, se curata de coaja si se taie felii.

Celelalte legume se curata de coaja, ardeiul se toaca marunt, iar radacinoasele se dau pe razatoare.

  Intr-o oala mai adanca punem o lingura de ulei si calim putin morcovul cu telina.

Dupa ce s-au inmuiat putin, adaugam ciupercile, ardeiul si 2,5 litri de apa, condimentam cu sare, piper si lasam sa fiarba la foc mic timp de 40 minute.

Cand ciupercile sunt fierte, batem oul intr-un bol, amestecam cu usturoiul zdrobit, smantana si iaurtul, punem 2 polonice din supa si omogenizam amestecul, iar apoi il punem peste ciorba data deoparte.

 

Condimentam de sare si piper si lasam sa se racesca putin. Servim cu smantana si patrunjel presarat. Bon appetit!

English version       


          
       I think you already noticed that I use mushrooms quite often in my recipes:) I like them verymuch and they're very healthy so I try to find all sorts of combinations. This is the first time i try themushroom soup recipe, but I thought our menu should vary slightly. I got an extremely tasty soup, I hope you try it at least once!

Ingredients:

    500 g Portobello mushrooms

    2 carrots

    1/2 green pepper

    1 slice of celery root

    3 big garlic cloves

    1egg

    250 g fat sour cream

    100 g plain yogurt

How it's made:    

We first wash the mushrooms, we peel and cut them in strips.

We peel the other vegetables, chop the pepper, and grate the carrot and celery.

In a soup pot we heat 1 tablespoon of oil and we add the carrot and celery frying them for 1 minute, until they soften.

We add the pepper and the mushrooms and 2,5 litres of water, we add salt and pepper and we let it boil for 40 minutes, until the mushrooms are soft.

when the mushrooms are ready, we beat the egg in a bowl with sour cream and yogurt, we add the crushed garlic, some soup, we mix it very well and we add it to the soup, stirring very well.

We let the soup to cool down and we serve with sour cream and sprinkle with parsley leaves.

 Bon  appetit!

Boeuf Bourguignon

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        Pentru ca in cateva ore sarbatorim 1 Martie, ziua martisorului si a inceperii primaverii, m-am gandit sa gatesc ceva bun bun si anume Boeuf Bourguignon (azi am preparat reteta). Am vazut ca multi sunt innebuniti dupa reteta celebra a Juliei Child, asa ca m-am decis sa o prepar si eu chiar daca inca nu am vazut filmul Julie si Julia :)   pentru ca am vrut sa respect ideea retetei, in weekend am fost prin mall si mi-am achizitionat o oala de fonta emailata sau dutch oven cum i se mai spune de la Kitchen Aid. De mult ma tot gandeam sa imi iau una, si acum i-a venit momentul, caci reteta de fata se face perfect in oala mea noua si frumoasa :)
       Un alt motiv pentru care am ales sa prepar aceasta reteta este ca am vrut sa particip la Provocarea Dulce Romanie pentru luna martie, ce presupune prepararea unei retete avand ca ingrediente vinul sau cafeaua, sau chiar amandoua :) Cum Boeuf Bourguignon contine vin din belsug, am ales sa particip si eu. Linkul spre provocarea lunii martie organizata de Carmen de la Bucataria Furnicutilor il aveti aici.

 Despre Boeuf Bourguignon pot spune doar atat : Ce e bun si la Dumnezeu ii place!

O poza cu dutch oven-ul meu nou :)

Ingrediente:                                                   

   700 g carne vita (eu am pus vitel)
   100 g bacon
   2 morcovi
   1 ceapa mica
   250 g ciuperci champignon
   20 cepe mici (perlate)
   400 ml vin
   500 ml supa
   2 catei usturoi
   1/2 lingura pasta tomate
   2 linguri faina
   3 linguri ulei
   putin unt pt prajit
   2 frunze dafin, 1/4 lingurita cimbru
   sare, piper


Cum se face:

       Pentru a avea spor la munca creem o atmosfera placuta cu muzica lui Sade si putin vin :) Acesta e vinul pe care l-am folosit azi si pe care il preferam la masa, fiind dulce.

   Incingem cuptorul la 200 grade C.
   Mai intai curatam ceapa si morcovii, taiem marunt ceapa, iar morcovii ii feliem.

   Spalam carnea foarte bine, o taiem bucati de marime potrivita si o tapetam cu servete d ehartie, ca sa se absoarbe foarte bine apa, altfel nu se va praji cum trebuie.
   Taiem baconul marunt si il punem in tigaia incinsa cu 1 lingura de unt si 1 lingura de ulei.

 Cand e prajit il scoatem afara cu o spumiera, si punem in locul lui carnea la prajit, pana cand se rumeneste frumos, o scoatem apoi afara si o punem peste bacon.

Punem in aceeasi tigaie ceapa si morcovul taiat si sotam putin. Mutam legumele in oala de fonta.

   Cand legumele s-au inmuiat putin adaugam carnea si baconul peste ele si presaram faina si intoarcem carnea pe toate partile, sa se acopere cu faina.

Introducem oala in cuptor pentru 4 minute neacoperita. Dupa 4 minute o scoatem, amestecam bine si adaugam supa, vinul, bulionul, usturoiul, dafinul, cimbrul,  si condimentam cu sare si piper. Micsoram temperatura cuptorului la 150 grade C.

 Punem pe plita si aducem la punctul de fierbere mancarea, punem capacul si introducem in cuptor pe raftul de jos la temperatura mica (la mine 150 grade C sau 310 gr F) cat sa fiarba incet timp de aproximativ 3 ore, acoperita (eu am tinut-o 2,5 ore)

In timp ce carnea fierbe, pregatim cepele micute si ciupercile.

  Curatam de coaja ceapa si ciupercile, le spalam si le uscam foarte bine (daca ciupercile sunt mari, le puteti taia in 2)

  Intr-o tigaie punem ulei si prajim ciupercile pana se rumenesc putin. Le scoatem pe o farfurie.

  Intr-o alta tigaie punem ulei si prajim cepele pana se rumenesc si ele frumos.

  Cand carnea mai are 15 minute de fiert, punem cepele si ciupercile in oala cu carne si lasam sa fiarba la cuptor inca putin.

    Dupa 15 minute, carnea este moale, legumele sunt minunate, iar mirosul, mirosul din casa e extraordinar!  Daca doriti un sos mai gros decat e, puteti adauga o lingura de faina frecata cu putina apa la mancare si mai fierbeti pe plita inca vreo 3 minute pana se ingroasa.
    Lasam sa se raceasca putin si servim cu garnitura de cartofi, paste sau orez cu patrunjel verde in cazul meu. Bon appetit!!!

Pentru reteta m-am inspirat de la Silvia, doar ca am modificat unele lucruri.


English version


      Because we celebrate  March 1st in a few hours, the day and commencement of spring, I thought I should cook something really good: Beef Bourguignon (I prepared the recipe today). I saw that many people talk about the famous Julia Child's recipe, so I decided to prepare it too, even though I have not seen the movie Julie and Julia :) . I wanted to respect the idea of formula, so in the weekend I went  to the  mall and I bought an enameled cast iron pot or Dutch oven as it is called from Kitchen Aid. I wanted to buy one long time ago, and now its time came because the recipe is perfect to be cooked in my new and beautiful dutch oven :)
      I chose to prepare this recipe now because I want to participate with it at the challenge called Dulcea Romanie, the March challenge, which has 2 ingredients: coffee and wine, and since Beef Bourguignon has plenty of wine, I found it perfect for the challenge. More details about the challenge that Carmen from Bucataria Furnicutilor is organising you can find here.


 About Beef Bourguignon I can only say this: What is good even God loves it!

A picture with my new Dutch oven :)

Ingredients:

700 g beef meat (I put calf)
100 g bacon
2 carrots
1 small onion
250 champignon mushrooms
20 small onions (pearl)
400 ml wine
500 ml broth
2 garlic cloves 
1/2 tablespoon tomato paste
2 tablespoons flour
3 tablespoons oil
some butter for frying
2 bay leaves, 1/4  teaspoon thyme
salt, pepper

How it's made: 

    We make a pleasant atmosphere to work with Sade's music and wine :) This is the wine that I used today and which we prefer for dinner, because it's sweet.

    

We preheat the oven at 400 degrees.

 First clean the onions and carrots, finely cut onions, and slice the carrots.

Wash the meat very well, cut it in smaller pieces and absorb the water with paper towels, or else it will not fry properly.
Cut bacon into small pieces and put it in hot skillet with 1 tablespoon butter and 1 tablespoon of oil.

When it is fried take it out with a spoon and put it aside. In the same pan fry the meat until browned beautifully, and then take it out and place it next to the bacon.

Put onion and carrots in same skillet and saute them. We move the fried vegetables in the cast iron pot. When vegetables have softened slightly add the meat and bacon over them and sprinkle with flour and turn the meat on all sides, to cover with flour.

We placethe pot in the oven uncovered for 4 minutes. After four minutes we take it out, mix well and add broth, wine, broth, crushed garlic, bay leaves, thyme, and we season with salt and pepper. We change the oven temperature to 310 degrees.

Put the pot on stove and bring to a boil, we cover with the lid and we place the dutch oven on the bottom shelf in the oven at low temperature, and we let it simmer slowly for about 3 hours, covered (I kept a 2.5 hours).

While meat is boiling, we prepare the pearl onions and mushrooms.

Peel the onions and mushrooms, wash them and dry them very well with paper towels (if the mushrooms are large, you can cut them in 2)

Put oil in a pan and fry the mushrooms until slightly browned. We take them out on a plate.

We do the same with the mushrooms.

When meat is almost finished, put onions and mushrooms in the pot and place it back in the oven and let it simmer a bit more.(15 minutes)

After 15 minutes, the meat is soft, the vegetables are wonderful, and the smell, the smell in the house is great!   If you want a thicker sauce than it is, add one tablespoon of flour rubbed with a little more water and boil on the stove for about another 3 minutes until thickened.

We leave it to cool slightly and serve with potatoes, pasta or rice with parsley in my case. Bon appetit!!!