Supa de rosii cu galuste de faina (Tomato Soup with Flour Dumplings)

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       Cum afara e frig si ploua acum (aseara a nins de zici ca venea Craciunul din nou!) m-am gandit ca o supa de rosii ar fi foarte potrivita! Am vazut la multe fete pe bloguri reteta aceasta preparata cu galuste de gris, dar eu am invatat de la bunica mea reteta cu galuste de faina, imi place mult asa, si se pare ca nu numai mie, chiar o vazusem si la Bucatarul maniac pe site. Anyway, pentru cei care ar vrea ca supa sa fie de post, va recomand sa inlocuiti galustele cu orez sau paste mici care nu contin ou, etc...

Ingrediente:          

Pt supa:


     1 ardei mare
     2 morcovi
     1/4 telina mica
     1 ceapa
     300 ml rosii pasate (bulion)
     patrunjel verde
     sare, piper
     1 lingurita zahar

Pt galuste:


     2 oua
     aproximativ 100 g faina (depinde de marimea oului)
     putina sare

Cum se face:


Spalam, curatam legumele si le tocam.

Intr-o oala cu 2 litri apa cu sare punem zarzavatul tocat si lasam sa fiarba la foc mic acoperit.

Cand zarzavatul e fiert pe jumatate, adaugam o lingura de ulei si bulionul in oala si amestecam bine.

Condimentam si lasam sa fiarba 5 minute.
Intre timp batem ouale intr-un bol mic si adaugam faina cate putin amestecand continuu.

Adaugam faina pana cand obtinem un amestec fluid gros ca in poza de mai jos.

Cand supa fierbe incet, luam o lingura de supa, o clatim in supa si luam din compozitia de galuste cate putin si introducem in oala cu supa, lasand galusca sa alunece usor de pe lingura. (supa trebuie sa fiarba usor)
Continuam la fel pana terminam toata compozitia. Daca vi se pare ca galusca se destrama, atunci mai adaugati faina. La mine observati ca sunt si bucati mai mici, mie asa imi plac, noi le zicem "zdrente" :)

Lasam galustele sa fiarba vreo 7 minute, condimentam cu sare, piper, zahar si adaugam patrunjel verde. Bon appetit!

  

English version          

                
       Since it's a cold and rainy day (last night it snowed) I thought I should make a delicious tomato soup! If you want to fast, you can make semolina dumplings instead of flour ones, I saw that many girls do that. I personally prefer the flour dumplings for this soup. It turned out to be exactly as my mother used to make :)        

Ingredients:             

For the soup:

     1 big pepper

     2 carrots

     1/4 cellery root

     1 onion

     300 ml strained tomatoes

     fresh parsley

     salt, pepper

     1 teaspoon sugar

For the dumplings:

     2 eggs

     around 100 g flour (depending on the size of the eggs)
     a pinch of salt

How it's made:

We wash, peel and chop the vegetables.

In a large pot with 2 litres salted water we add the chopped vegetables and let them cook covered on low heat.

When the vegetables are tender, we add 1 tablespoon of oil and the strained tomatoes, we stir an let it cook for another 5 minutes.

Meanwhile we beat the eggs and we add flour gradually, mixing very well until we obtain a thick batter like in the picture.

When the soup is slowly boiling we take a tablespoon which we introduce in the soup, and then we take from the dumpling mixture and slowly place the spoon in the soup until the dumpling falls off the spoon.

We continue like that until we finish the dumpling mixture. If you see that the dumplings fall apart in the soup, you can add a little bit more flour to the mixture.

We let the dumplings cook for 7 minutes, we pute salt, pepper and sugar and the chopped parsley and we set aside. Bon appetit!

Carne de vitel in sos vanatoresc (Veal in Hunter's Sauce)

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            Desi nu ma omor prea tare dupa carnea de vita in general, sunt cateva retete pe care le prepar destul de des si care au ramas preferate dupa multi ani de zile. Varianta aceasta de a prepara carnea de vita este deosebit de delicioasa, similara ca aroma cu Boeuf Bourguignon (postata anterior de mine), dar mai buna zic eu, probabil pentru ca e mai "light" putin :)  Sper sa va placa daca o incercati si sa devina o favorita si in familia voastra!

Ingrediente:          

       700 g carne vitel
       2 morcovi mari
       1 patrunjel radacina (eu nu am avut acum)
       1/4 telina
       2 cepe
       1/2 ardei rosu mare
       1 rosie
       2 catei usturoi
       150 ml vin rosu
       2 lingurite pasta tomate
       3 foi dafin
       sare, piper


Cum se face:


Spalam carnea, o taiem bucati si o punem la fiert intr-o oala cu apa sarata la foc mic, avand grija sa luam spuma de pe carne.

Intre timp spalam si curatam zarzavatul si tocam marunt ceapa, morcovul (puteti taia niste rondele de decor), patrunjelul, telina, ardeiul, rosia si le dam deoparte.

Cand carnea e fiarta, o strecuram, pastrand supa.
Intr-o cratita punem 2 linguri de ulei si punem carnea la prajit pt 10 secunde.

Adaugam zarzavatul tocat si lasam sa se prajeasca impreuna timp de 10 minute, amestecand din cand in cand.

Dupa 10 minute, punem rosiile, pasta de tomate si completam cu supa de carne pastrata, pana cand depaseste putin carnea. Adaugam sare si lasam sa fiarba acoperit la foc mic, pana cand legumele sunt moi.

 Cand legumele sunt aproape fierte, adaugam vinul, usturoiul zdrobit, sare, piper, foile de dafin si lasam sa fiarba inca vreo 5 minute la foc mic, fara capac.

Lasam sa se raceasca putin si servim cu cartofi piure, orez sau paste dupa preferinta, alaturi de un pahar de vin rosu :) Bon appetit!

Daca vreti un sos mai gros, puteti adauga o lingura de faina sau il puteti pasa de asemenea.

Mai de aproape...carnea e frageda si aromata, iar legumele sunt o nebunie!!!

English version


        I'm not a huge fan of beef meat in general, but there are a couple of recipes that I prepare often and which remained my favorites after a long time. This way of preparing beef or veal is delicious, similar to the flavour that Boeuf Bourguignon has (previously posted by me) but even better if I might add, probably because it's "lighter" :) I hope you enjoy it if you try it and maybe it'll become one of your family's favorites as well!

Ingredients:             

       700 g veal (or tender beef meat)

       2 big carrots

       1 parsley root (I didn't have any this time)

       1/4 of a celery root

       2 onions

       1/2 big red pepper

       1 tomato

       2 garlic cloves

       150 ml red wine

       2 tablespoons tomato paste

       3 bay leaves

       salt, pepper

How it's made:

We wash the meat, we cut it in smaller pieces and we cook it in a pot with salted water on low heat, making sure we remove the foam from the meat.

Meanwhile we wash, peel and chop the onion, carrots (you can cut some slices for decorating if you want), celery, pepper, and tomato, and leave them aside.

When the meat is cooked, we drain the meat and keep the soup.

In a large pot we heat up 2 tablespoons of oil and we fry the meat for 10 seconds.

We add the chopped vegetables and we fry them all together for 10 minutes, stirring often.

After 10 minutes we add the tomatoes and the tomato paste and we pour soup (the one we kept) until it reaches above the meat, we add some salt and we let them cook covered on low heat.

When the vegetables are almost done, we remove the lid, and we add the crushed garlic, the bay leaves, spices and we pour the wine. We stir and let it cook for another 5 minutes on low heat.

We leave it to cool down and we serve with smashed potatoes, plain cooked rice or pasta as a side dish.

Bon appetit!

If you would like a thicker sauce you can add a tablespoon of flour or blend the vegetables to obtain a cream.

                               

Ghiveci de legume (Vegetable Stew)

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         Daca tot suntem in post cred ca e foarte indicata aceasta reteta si cum o facusem cu ceva timp in urma m-am gandit sa o postez acum.


Ingrediente:

    3 ardei capia rosii
    1 ardei gras verde
    1 ardei gras galben
    2 morcovi
    1/4 telina
    1 ceapa
    200 ml bulion (300 g rosii daca aveti)
    100 g orez
    patrunjel verde
    sare, piper


Cum se face:


Spalam legumele si le curatam de coaja si le tocam marunt.

Intr-o cratita, punem 2 linguri ulei si prajim ceapa.

Cand ceapa incepe sa se inmoaie putin, adaugam ardeii si amestecam mereu.

Lasam sa se inmoaie putin ardeii si punem morcovii si telina.

Mai lasam pe foc timp de 2 minute, amestecand tot timpul sa nu se arda.
Punem apa peste legume (sa nu depaseasca legumele), punem sare si lasam sa fiarba la foc mic timp de 10 minute.

Dupa 10 minute adaugam orezul curatat si spalat si amestecam din cand in cand.

Lasam sa fiarba pana cand bobul de orez e moale. Cand orezul e fiert, iar apa a scazut, adaugam bulionul, condimente, lasam sa mai fiarba timp de 5 minute. Adaugam si patrunjel verde tocat si dam cratita deoparte.

Servim ca atare sau langa niste oua facute ochiuri. Bon appetit!

    


English version    


         Since we're fasting, I think that the vegetable stew is recommended, and I thought I should post the recipe since I made it some while ago.


Ingredients:

    3 red peppers

    1 green pepper

    1 yellow pepper

    2 carrots

    1/4 celery root

    1 onion

    200 ml strained tomatoes (300 g tomatoes if you have)

    100 g rice

    parsley leaves

    salt, pepper

How it's made:

We wash, peel and chop the vegetables.

In a pot we heat 2 tablespoons of oil and we fry the onion.

When the onion has softened, we add the peppers, we stir.

When the peppers softened, we add the carrots and celery, we stir for another 2 minutes.

We add water over the vegetables (not to cover them), salt  and let them boil for 10 minutes.

After 10 minutes we add the  rice previously cleaned and washed and we stir.

We let it cook until the rice is tender.

When the rice is finished, we add the strained tomatoes, we stir very well and we let it simmer for another 5 minutes or more, until the water has evaporated.

We add the chopped parsley, spices and set aside.

We serve as it is or with poached eggs. 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!!!

Pui umplut la cuptor (Roast Stuffed Chicken)

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        Am vazut ca toata lumea a facut cel putin o data pui la cuptor, asa ca m-am hotarat sa incerc si eu. Dupa ce am dat search pe net am gasit o multime de variante de a-l prepara, din care am ales sa fac puiul umplut cu ciuperci de data aceasta. A iesit o friptura foarte aromata si suculenta spre surprinderea mea :) Si pana la urma, nu a fost atat de greu pe cum m-am asteptat, asa ca voi mai incerca si alte variante de a-l pregati pe viitor. Imi cer scuze pentru poze, dar fiind seara cand am terminat, nu am reusit sa surprind prea multe cadre cu puiul gata facut, nu mai zic ca lesinam de pofta :))

Ingrediente:                                                 

      1 pui pentru cuptor (1-1,5 kg)
      5-6 cartofi medii
      1 ceapa rosie
      250 g ciuperci champignon
      3 morcovi
      3 rosii mici
      5 catei usturoi
      1/2 lamaie
      150 g unt
      condimente (sare, piper, arome)


Cum se face:


      Mai intai spalam puiul foarte bine pe dinauntru si pe dinafara (mentionez ca puiul meu era deja pregatit pt cuptor, adica nu avea maruntaie inauntru sau alte chestii, ceea ce mi-a usurat viata :)) ). Tapetam cu hartie interiorul si exteriorul pentru a absorbi toata apa, il condimentam cu sare si piper peste tot si il punem deoparte pana pregatim legumele.
     Spalam legumele si curatim de coaja morcovii, cartofii, ceapa, usturoiul si ciupercile. Taiem cartofii sferturi, iar morcovii si ceapa bucati mai mari.

  Taiem ciupercile in bucati mai mari si le introducem impreuna cu usturoiul si lamaia in cavitatea puiului.

 
Coasem apoi puiul, il legam si il ungem cu o pensula peste tot cu unt si il punem deoparte.

Ungem o tava incapatoare cu unt si asezam legumele curatate (cartofii, morcovii, rosiile, ceapa), le condimentam cu sare, piper si oregano, iar in mijlocul lor asezam puiul.

 

 Asezam tava in cuptorul preincalzit la 190 grade si dam la cuptor timp de 1, 5 ore. Eu nu am pus folie deasupra si a iesit destul de suculent. Cand carnea este moale, iar puiul e prajit deasupra il scoatem din cuptor (puiul e facut atunci cand intepati cu o furculita carnea si lichidul e transparent nu rosiatic).

Nu scoatem puiul imediat din tava ci il acoperim cu o folie si il lasam asa inca 15 minute (astfel isi va pastra suculenta). 

Punem puiul pe un platou, taiem ata cu care l-am cusut si scoatem ciupercile.

Si o poza nu foarte reusita cu puiul in farfurie...Bon appetit!

       Ca observatii vreau sa mentionez ca nu mi-a placut aroma de lamaie, mi-ar fi placut mai mult oregano  pentru o aroma mai puternica, iar usturoiul puteam sa il mixez cu unt si condimente si sa il ung pe pui. Desigur, acestea sunt remarcile mele, fiecare are alte preferinte :)

English version

        I saw that everyone had at least once prepared a roasted chicken, so I decided to try it myself.After I did a search on the internet, I found many ways of cooking it, so I chose to make roast chicken stuffed with mushrooms this time. The chicken came out very flavorful and juicy to my surprise:) And after all, it wasn't as hard as I expected, so I will try other versions of preparing it in the future. I apologize for the pictures, but being in the evening when we finished, I did not capture toomany ready-made chicken frames, not to mention that the smell in my house was killing me :))

Ingredients: 

      1 chicken for roast (1-1,5 kg)

      5-6 medium potatoes

      1 red onion

      250 g champignon mushrooms

      3 carrots

      3 cherry tomatoes

      5 garlic cloves

      1/2 lemon

      150 g butter (at room temperature)

      spices (salt, pepper, flavors)

How it's made:

     First we wash the chicken very well inside and out (have to mention that my chicken was already prepared for the oven, meaning it didn't have  anything inside, which really made my life easy:))). Tap the chicken with paper towels inside and outside, season with salt and pepper all over and put it aside until we cut the vegetables.
     Peel and wash vegetables( carrots, potatoes, onions, garlic and mushrooms). Cut potatoes in quarters, carrots and onions into larger pieces.

     We cut the mushrooms in half or quarters, and we place them inside the chicken, adding the lemon and the garlic cloves.

     We tie up the chicken and we brush it all over with butter. We put it aside.

     We butter a roasting pan and we place the vegetables (potatoes, carrots, tomatoes, onions), spice them with salt, pepper and oregano, and we add the chicken in the middle of the pan. 

     We place the tray in the preheated oven at 390 degrees for 1, 5 hours. I did not put foil on top and the chicken came out quite juicy. When the meat is tender and the chicken is golden brown we take it out of the oven (the chicken is done when pierced with a meat fork the liquid is transparent).

     Do not serve the chicken immediately, first you cover it with foil and leave it another 15 minutes (so it will remain juicy).
     Put the chicken on a platter, cut the thread and take out the mushroom stuffing.

   And a not very successful picture with the chicken... Bon appetit !

   As an observation, I have to mention that I didn't liked the lemon flavor, I would have liked more oregano, and I could have mixed the garlic with butter and spices and brushed it on the chicken. Of course, these are my remarks, everybody has different preferences :)