CousCous with vegetables and shrimps recipe

I love couscous and I almost always order it in restaurant. Do you know why? Because I like the consistence, when I make it at home it never came in the same as in restaurant. Of course, there are restaurants where they don't know how to cook couecous, but it is rather an exception) 
The idea to cook couscous in moroccan way home I had in mind for a long time, so long ago I took up the study of materials on this subject on the Internet. And you know what? Today I made perfect couscous, like in moroccan restaurant)) That's why I decided to share with you the secret I found. Of course, this complicates a little a process, but believe me,the result worth it.

So our ingredients for a couple of servings:

• couscous, a glass
• onion
• carrot
• celery
• garlic
• Bell pepper
• fresh or frozen green peas
• frozen peeled shrimps
• pepper
• salt
• olive oil
• butter (optional)

You can take different vegetables, as well as the proportion of vegetables, the only thing - don-t use tomatoes. You can put a leek instead of onion. I think it all depends on your personal taste and what is available at home. By the way, if you don?t put shrimps this will be a vegetarian couscous.

A traditional Moroccan pot features a large base (called either a barma, gdra or tanjra) for stewing meats and vegetables, and a steamer basket (kesskess) which fits snugly atop the pot for steaming couscous, rice or even vermicelli (seffa).
Couscous is traditionally steamed three times over a rapidly simmering stew. Steaming the couscous makes each grain plump and tender without being wet, and therefore better suited for absorbing the tasty broth from the stew.

I divided a process in two parts. The first part and the second should be getting ready at the same time, you can start preparing the vegetables a little later then couscous.

The first part - the couscous.

So, for my adapted version without Bormio you need colander or stainer and the pan where the colander you can place well over. You can place damp tea towel or a piece of fabric in colander  (so couscous don't go down) You can also use a double boiler, but I have not tried it. Put the water in a pan, but better to use vegetable broth and boil it. While the broth is boiling, place the couscous in a bowl and pour a little water and just few drops of oil. Toss, rub and stir the couscous with your hands to distribute the oil and water. The oil helps prevent clumping, allowing each grain of couscous to remain separate as it steams.

When couscous absorbs water, transfer it in a double boiler or in a colander over a broth.  The first steaming is finished when vapor rises through the couscous. At that point, dump out the couscous into a very large shallow bowl or a roasting pan, breaking up clumps with a spoon to release heat. 

When the couscous has cool enough to handle, rub the granules to aerate and separate them. Put couscous in colander and repeat like first time leaving it over boiling broth for some minutes (totally repeat 3-4 times).
I will take the couscous with fire for the last time, immediately add to it a some salt (if you didn't added it into the broth), 2 tablespoons of olive oil and butter. Or without butter. 

The second part - vegetables

We will cut all the vegetables into small pieces. Garlic is optional, you can fry a whole clove and remove it, mince it and put with vegetables. I fried and then removed the garlic. Then put the onions, then carrots, then you can add the remaining vegetables, and after 5 minutes add the shrimps. Let stew for 5-7 minutes on low heat, covered.

 

When the couscous is ready and vegetables, too, put the couscous in vegetables, stir and cover the pan for 5 minutes to give him a time to tasty.

That is what we have - a tasty and healthy dish, also suitable for diets.

Jerusalem artichoke patties

You will need 2 servings
• 300g Jerusalem artichoke (topinambur)
• 100 g zucchini (one small)
• 1 small onion
• 1 small carrot
• 20 ml of olive oil
• 1 egg
• 50-100g flour
• salt


Here you can find a Wholegrain pasta with topinambur, zucchini e walnuts recipe. This is another recipe, easy to make and very tasty. The taste of topinambur is similar to artichokes and potatoes at the same time, very gentle. 
Let’s begin! Clean topinamburs - peel the skin thoroughly, otherwise there will be undercooked pieces. Cut into medium pieces and put them to boil until tender, about 30 minutes. Almost at the end add zucchini.  
Clean and finely chop the onion and carrot. Fry them on low heat. When topinambur is cooked grind it in the food processor, adding other vegetables. Pulse until it becomes a paste and everything is well combined. Mix vegetables with 1 egg in a bowl. Then add flour because with egg dough will be too liquid. If you see that 100gr of flour is not enough add some more. 
Fry on medium or low heat. Cook one side then flip and brown the other side.  Only takes a about 3-5 of minutes on each side.

Quinoa with vegetables and shrimps recipe - healthy and gluten free.

Today I will write you about the recipe, that will be enjoyed by all who like healthy eating. This is quinoa with vegetables and shrimps recipe.

Quinoa - is pseudocereal culture, originated in the Andean region of Peru, Bolivia, Ecuador and Colombia. It has been an important staple in the Andean cultures but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains"

Why eat quinoa?

• Quinoa is Incredibly Nutritious - Very High in Protein, With All The Essential Amino Acids That we Need
• Contains Potent Bioactive Substances Called Quercetin and Kaempferol
• It is Very High in Fiber… Much Higher Than Most Grains
• Quinoa is Gluten Free and Perfect For People With Gluten Intolerance
• Low Glycemic Index

I think if you are interested, you'll find yourself something to read about quinoa in the Internet.

Ingridients:

• quinoa, about a glass
• onion
• carrot
• tomatoes
• celery
• garlic
• frozen peeled shrimp
• paprika
• salt and pepper
• olive oil

You can take different vegetables, as well as the proportion. For example, today I forgot to buy a carrot, and instead of onion I put the leeks. I think it depends on your personal taste and what you have available at home. By the way, you can not put shrimp too.

In the same way you can cook delicious couscous.

Chop all the vegetables into small pieces. You can fry garlic a little and then take it off, or chop it and put together with all vegetables.

I fried and then removed the garlic. Then you have to add other vegetables, and after 5 minutes add the shrimps. Leave it to stew for another 5-7 minutes on low heat, covered.

When the tomatoes are soft and gave the juice, you can add quinoa. I have not soaked quinoa, because I have white quinoa, other types it is better to soak.

Then, for every glass of quinoa add a  2-2.5 glasses of water. Close the lid, salt and pepper a little and leave the stew to simmer. If necessary, add water. Usually quinoa is ready in about 20-25 minutes. If you turn off the heat and leave it for another 10-15 minutes with the lid closed, it it will be more tasty. 

That's what we've got - tasty and healthy dish that dietary and gluten free.

Goatling with vegetables - traditional piemontese recipe

At Christmas dinner we prepared a goatling with vegetables. Traditionally in our region people prepare lamb ribs on the grill or in the oven, but, to be honest, never liked the lamb. So when I came across a goatling in a butcher shop, we decided to change the menu.
This isnot complicated recipe, do not be afraid)) you only need a goatling and vegetables

So, you will need:

1kg of goatling (if take more - increase the amount of vegetables) 
100g of butter
celery about 200g
2 carrots
1 large or 2 medium onions 
3-4 cloves of garlic
100 ml - dry white wine
salt and pepper to taste.

If you take more adult goatling leave it few ours in wine with vegetables.
We already had the meat cut into pieces, but if you take one piece, then cut it into medium-sized pieces.

Melt the butter in a frying pan, put the meat and fry on a high heat.

Clean and chop the vegetables in a blender.

Constantly turn the meat until it is became golden.

Put the mix of vegetables into the meat, cook for 2-3 minutes on high heat.

Take the white wine and pour over the meat. 

Simmer on high heat for a few minutes, then add a glass of water and leave to stew on low heat for about an hour, close with the lid. Try the meat - when it's soft, it's ready. You may need a little bit more to cook the meat. See that is not burnt, add water as needed. 10-15 minutes until finish the cooking  put salt and pepper.

Bon Appetite)

Millet and vegetables casserole recipe

A little bit about millet:

Many people think that millet is made from wheat. These beautiful golden seeds are unjustly forgotten "bread" of the East. In Russia, a couple of hundred years ago millet porridge was the main dish on the table. Our ancestors prepared from millet porridge, beer, cakes, brew, add it to soups and desserts.

Millet is one of the least allergenic grains. It is very easily digested, so it is suitable even for people with sensitive digestion. Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are suitable for people with celiac disease or other forms of allergies/intolerance of wheat. It also contain the essential amino acids methionine, lecithin, and some vitamin E, it's rich in photochemicals including phytic acid, which is believed to lower cholesterol, and phytate, which is associated with reducing cancer risks.

This is russian recipe for healthy Millet and vegetables casserole 

you will need for tasty millet and vegetables casserole

• a cup of dried millet
• zucchini - 1 big or 2 medium
• onion 
• medium carrot
• 2-3 potatoes
• butter, vegetable oil or olive oil
• 2-3 eggs

You can add other vegetables if you want. 

Boil millet in lightly salted water. Onions and carrots finely chop and simmer a little in butter. Grate zucchini and simmer too. Boil the potatoes, then put a piece of butter and make puree.

Mix in a bowl - millet, vegetables, eggs and leftovers butter. Tast for salt. I add a spoonful of sour cream. Put in an casserole and brush the top with egg or sour cream. Better put a thin layer in casseroles, so if you get it a lot of porridge, then put in two casseroles. Put in a preheated 200 degree oven and bake for about 30-40 minutes. It depends on the ovens power. I first turn on the heating top-bottom, then grill for last 5 minutes just to get a nice crust.

Serve with sour cream or without it.

Bon Appetite))

Fried rice with vegetables and eggs

The other day I had some boiled rice. So I made ​​a dish that I like so much in the japanese and chinese restaurants - fried rice with vegetables and eggs. Usually you can take it with fish, chicken or other meats. I decided that since I'm on a diet, it will be without meat)) 

Fried rice is easy to  prepare and does not require much time. 

You will need: 

• boiled rice, basmati rice is better, but any is ok - 350g for two portions - the rice should already be cold! 
• 1 onion 
• 2 cloves of garlic 
• 1 carrot 
• half or a quarter of a paprika 
• green peas (I used frozen)
• 2 eggs 
• teriyaki sauce 
• sesame seeds
• oil, salt, pepper 

Better use, of course, wok, but I don't have it, so I used ordinary frying pan. 

Squeeze out the garlic and finely chop the onion, then fry them until onions became lightly golden and transparent. 

I pulverize carrot in a blender. You can cut it small pieces. Then add it into the pan. 

Then finely chop the paprika and add to the pan.  After a minute - put green peas. 

Add the rice and mix well. I also add a teriyaki sauce and sesame seeds. 

At this time, beat up two eggs, and fry them muddling constantly. 

Then add to the rice. 

That's all done! Bon appetit!

How I cook Ratatouille in the oven

Ratatouille, as probably all you know from the cartoon, it's stewed vegetables. Its easy to prepare and delicious (and good for diet). There are many recipes you can find in Internet. IThis is my own recipe for Ratatouille, proved by my personal experience. I tried different recipes from the Internet and I have found for myself the most delicious version. Believe me - it's Yummy! I cook it in the oven and not in the pot. 

Unfortunately, I forgot to make intermediate photos, but I think from the photo of the final product you already want to taste it)) 

You will need: zucchini, eggplant, paprika, tomatoes, potatoes, onions and cheese sprinkled on top (I sprinkled, like all Italians parmesan), you can use also Provencal spices. 

To begin, chop onions, paprika and tomatoes (separately) and fry first onions, then add the paprika and at the end tomatoes. At this stage, add salt and spices. You've got the sauce, which we will later fill in vegetables. 

Slice vegetables, eggplant can be semi-round, or if they are very large - cut into quarters. The same is for the potatoes. Well, zucchini are small) 

Prepare an oven dish. Pour a little of the sauce on the bottom, then begin to put vegetables. This can be also done during preparing the sauce and yes, it is the longest part )) But I like how it looks in the end, so I do it. In course - eggplant, zucchini, potatoes, etc., in rows. If  somewhere remains some space, fill it in with some pieces. At the end pour sauce almost till the "roof" and sprinkle with cheese. Bake in the oven at 200 degrees until done. I can't tell you exact cooking time - I didn't noticed it.

South italian markets. Part one - farmer's fruits and vegetables market

Near my house there is a large daily farmer’s market where you can buy everything - fruit and vegetables, cereals and legumes, herbs, fish and seafood ... There is a great variety of things - fresh, just ripped, just caught ...
I decided to divide this interesting topic into two parts - one about the farmer's market of fruits and vegetables, the second is about the fish market.
Today I invite you to go with me to buy some fresh vegetables :)
South Italian market bustling and noisy, every seller screams that his product is the best and cheapest, talks up its in verses and prose. I even had a desire to make record on Dictaphone of all this cacophony of sounds. Every seller rains compliments to pretty girls. I Can say for sure after I wakled with the camera on the market, now all sellers remember me :) They think I made them famous all over the world :)

What vegetables you can buy on the market? Any of the current season. Part of the market is occupied by the so-called "zero kilometer" market where local manufacturers bring their products. On the rest of the market there are products from more distant places - such as oranges from Sicily, apples from Aosta. And if in the supermarket you can find off-season fruits and vegetables, instead on the local market is likely to be sold only seasonal greens. And,of course, you can haggle. Often after you have weighed and paid, the seller throw a couple of extra zucchini or beans in your bag. Trifle , but nice!
In southern Italy, wild greens are very popular. This is a wild spinach and greens called chikureddi ( I askes at people, but I realized that no one knows the name of these plants in Italian, only in the local dialect) . There is another popular green called paparina, but when I was in the market , I didn’t find it.

These bulbs are called "pampachuni" and it is something like a wild onion. They must be boiled sooooo long, about 2 hours. 

Another local greens - "sponzali"  is something between a leek, usual onion and chives, you can find it with bulbs or only greens.

Now there is the midst of artichokes season, you can find them from 10 to 20 pieces for 1 euro. 

Also begins the season of fresh beans and peas.

Fennel and celery are ate only raw,  great in a fresh salad with olive oil.

Certainly there are eggplants and zucchini – very traditional in local cousine. I always buy eggplants only on the farmer’s market! One time my husband bought them at the supermarket -  they were beautiful, but just stuck to the grill and turned into something mashed and completely tasteless.
Cimi di rapa is a relative of normal radishes, but only buds and small leaves are edible. A very popular recipe here - orekkette (hand-made pasta in the form of ears) with Cimi di rapa.

Chicory is ate fresh or cooked - you can just boil it, or you can put out some tomatoes and garlic.

Some sellers cut minestrone from of fresh vegetables and greens.

There are fruits, of course. Now season of oranges – you can find a lot of both local and Sicilian oranges at very reasonable price. I love red ones. 

On the market there are also several sellers of cereals, beans, lentils and various marinated olives. Choice is  a large and quality is better than pre-packaged ones in the supermarket.

Also on the local market you can buy eggs, either normal or special, which can be eaten raw.
And of course, I can’t finish without the local delicacies - snails like small escargot, which were collected after the rain in fields. There are other type snails, very small.

In fact, it is impossible to write about everything in one article. Difficult to describe colors and sounds of the South Italian market, so come here :)