Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

The weather is super hot and sticky today, so here’s another salad recipe for you that you can quickly whip up without hovering over the stove.

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INGREDIENTS:

(Yields 2 large servings / 1.66 EUR per serving / 3.32 EUR for all)

For the dressing:

Small piece of fresh ginger, grated (0.01 EUR)

1 garlic clove, minced (0.03 EUR)

2 tbsp soy sauce (0.07 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 tbsp lemon juice (0.27 EUR)

1 tsp toasted sesame oil (0.07 EUR)

1 tbsp water (–)

Pinch of dried red pepper flakes (0.02 EUR)

2 tbsp sesame seeds (0.07 EUR)

For the salad:

1 small carrot (0.07 EUR)

½ small onion (0.03 EUR)

1 block of smoked tofu (1.00 EUR)

Big handful of lettuce (0.67 EUR)

1 cup of bean sprouts (1.00 EUR)

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METHOD:

First assemble the dressing so the flavors have time to mingle by whisking all of the ingredients in a jar and setting aside. Peel and shred carrot into strips by using a veggie peeler. Peel and slice thinly the onion and cube tofu. Wash and pat-dry the lettuce, then chop or rip into smaller chunks. Toss carrot, onion, tofu, lettuce and bean sprouts together in a large bowl and drizzle prepared dressing over everything and serve immediately.

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Pošto je vrijeme danas turbo vruće i ljepljivo, evo vam još jedan brzinski recept za salatu takod a ne morate bedinjati kraj vrućeg štednjaka.

SASTOJCI:

(Za 2 velike porcije / 12,43 kn po porciji / 24,85 kn za sve)

Za dresing:

Mali komadić svježeg đumbira, nariban (0,10 kn)

1 češanj češnjaka, sitno nasjeckan (0,25 kn)

2 žlice soja sosa (0,50 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 žlice soka od limuna (2,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

1 žlica vode (–)

Prstohvat sušenog chilija u pahuljicama (0,15 kn)

2 žlice sjemenki sezama (0,50 kn)

Za salatu:

1 manja mrkva (0,50 kn)

½ manjeg luka (0,25 kn)

1 dimljeni tofu (7,50 kn)

Veliki pregršt zelene salate (5,00 kn)

1 šalica grahovih klica (7,50 kn)

PRIPREMA:

Prvo pripremite dresing tako da se svi okusi malo prominglaju. U staklenci dobro promiješajte sve sastojke i stavite na stranu. Ogulite i sa ljuštilicom za krumpir narežite mrkvu na trake. Ogulite i tanko narežite luk, a tofu narežite na kocke. Operite i malo posušite salatu, pa ju natrgajte ili narežite na manje komade. Pomiješajte mrkvu, luk, tofu, salatu i klice u velikoj zdjeli, sve pokapajte pripremljenim dresingom i poslužite odmah.

Smoked Tofu Salad (vegan) / Salata sa dimljenim tofuom (veganska)

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

I love eating green and yellow beans, but they usually somehow pass below my radar and I simply forget to cook with them. This stew is super tasty and the smoky aroma from paprika rounds it all up beautifully. It’s also one of those things you can refrigerate and reheat, so naturally you wanna keep it around for quick weeknight meals.

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INGREDIENTS:

(Yields 4 servings / EUR per serving / 2.92 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.20 EUR)

1 can of peeled tomatoes (0.80 EUR)

500 grams of frozen yellow beans (1.00 EUR)

4-5 small potatoes (0.27 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Pinch of dried red pepper flakes (0.01 EUR)

1 tsp smoky red paprika (0.07 EUR)

3 bay leaves (0.04 EUR)

2-3 cups water (–)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the veggies and finely chop up. In a large pot, saute onion on olive oil until translucent. Add in chopped garlic and carrot, then stir and cook for a few minutes. Dump in canned tomatoes and crush them with your spatula into smaller chunks, then throw in yellow beans, potatoes, salt, black pepper, red pepper flakes, paprika and bay leaves. Cover with water until all the veggies are submerged and stir to combine. Simmer for about 30 minutes, while stirring occasionally, until everything is cooked through and most of the water evaporates. Stir in fresh parsley and serve warm.

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Obožavam jesti i zelene i žute mahune, ali nekako mi uvijek prođu ispod radara i jednostavno zaboravim s njima kuhati. Ovo varivo je jako ukusno, a aroma dima iz paprike sve to lijepo zaokružuje. Također, ovo je jedna od onih stvari koja se dobro drži u frižideru i podgrijava, tako da naravno želite imati dio pri ruci za brzi obrok tijekom tjedna.

SASTOJCI:

(Za 4 porcije / 5,46 kn po porciji / 21,82 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (1,50 kn)

1 konzerva pelata (6,00 kn)

500 grama smrznutih žutih mahuna (7,50 kn)

4-5 malih krumpira (2,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,10 kn)

1 žličica dimljene crvene paprike (0,50 kn)

3 lovorova lista (0,30 kn)

2-3 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. U velikom loncu prodinstajte luk na žlici ulja dok ne postane staklast. Dodajte nasjeckani češnjak i mrkvu, pa kuhajte nekoliko minuta. Ubacite pelate i izgnječite ih špatulom u manje komade, pa onda dodajte mahune, krumpire, sol, papar, čili, papriku i lovorov list. Podlijte sa onoliko vode koliko treba da svo povrće bude potopljeno i dobro promiješajte. Pustijte da zavrije i krčkajte uz povremeno miješanje oko 30 minuta, dok se sve ne skuha, a većina vode ne ispari. Umiješajte svježi peršin i poslužite toplo.

Yellow Bean Stew (vegan) / Varivo od žutih mahuna (vegansko)

Crunchy Tuna Salad / Hrskava salata of tune

The weather has been super warm and humid lately, so all I wanna do is munch on salads. This recipe is ideal as a light lunch and you can whip it up in just minutes. If you’re as lazy as I am, you’re gonna make it even easier for yourself and use prewashed and cut bagged mixed greens. Mine had thin carrot sticks in as well.

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INGREDIENTS:

(Yields 2 servings / 2.03 EUR per serving / 4.06 EUR for all)

1 can of tuna (1.73 EUR)

2 salted anchovy fillets (0.27 EUR)

1/3 cup pitted olives (0.40 EUR)

2 tbsp capers (0.27 EUR)

Large handful of mixed greens (1.00 EUR)

2 tbsp olive oil (0.09 EUR)

2 tbsp lemon juice (0.27 EUR)

Small pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

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METHOD:

Drain canned tuna from brine or oil and flake it with a fork. Finely chop up anchovies and cut pitted olives into rings. Toss together with capers and mixed greens. Season with olive oil, lemon juice, salt and pepper and enjoy. Be sure to go easy on the salt, though, as anchovies, olives and capers are already quite salty on their own.

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Vrijeme je zadnjih dana baš toplo i sparno, tako da mi se samo jedu salate. Ovaj recept je idealan kao lagani ručak, a možete ga zgotoviti za svega par minuta. Ako ste jednako lijeni kao i ja, olakšajte si dodatno tako da uzmete pakiranu opranu i narezanu zelenjavu. U mojoj salati su bili također i tanki štapići mrkve.

SASTOJCI:

(Za 2 porcije / 15,16 kn po porciji / 30,32 kn za sve)

1 konzerva tune (13,00 kn)

2 slana fileta inčuna (2,00 kn)

1/3 šalice odkoštenih maslina (3,00 kn)

2 žlice kapara  (2,00 kn)

Veliki pregršt miješane salate (7,50 kn)

2 žlice maslinovog ulja (0,66 kn)

2 žlice limunovog soka (2,00 kn)

Mali prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

PRIPREMA:

Ocijedite tunu od salamure ili ulja i usitnite viljuškom. Fino nasjeckajte inćune, a masline narežite na kolutiće. Pomiješajte skupa sa kaparama i salatom. Začinite sa maslinovim uljem, sokom od limuna, soli i paprom i navalite. Samo pazite da ne pretjerate sa soli, jer su i inčuni, masline i kapare već prilično slani sami za sebe.

Crunchy Tuna Salad / Hrskava salata of tune

Quick Chicken Ramen / Brzi pileći ramen

I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Yes, another chicken recipe! I’ve been craving chicken in cream sauce for a while, so naturally I cooked a humongous batch to eat to my heart’s desire. The only problem with this dish is that it’s so good you’ll have a hard time putting your fork down, so consider yourselves warned.

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INGREDIENTS:

(Yields 8 servings / 1.58 EUR per serving / 12.62 EUR for all)

For the chicken:

3 chicken breasts (8.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.03 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For cream sauce:

1 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

1 large zucchini (0.67 EUR)

4 large carrots (0.40 EUR)

4 garlic cloves (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 cups of cooking cream (2.00 EUR)

Handful of fresh chives (0.20 EUR)

Handful of fresh parsley (0.20 EUR)

For serving:

8 cups cooked rice (0.80 EUR)

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METHOD:

Remove bone and skin from chicken breasts then cut the meat in small chunks. Toss with salt and pepper, so all of the pieces are coated, and allow it to sit a bit. While the chicken is resting wash and peel your veggies. Dice the onion, shred zucchini and carrots on a box grater, mince garlic and chop up chives and parsley.

In a medium-sized pot roast chicken pieces in a few batches on sunflower oil until crispy. Add a bit more oil to the pot as necessary. Remove all chicken pieces from the pot, deglaze with a bit of water and pour all the delicious juices over chicken. Set the meat aside.

Add remaining tablespoon of oil to the pot and saute onion until slightly translucent. Add in zucchini, carrot and garlic, season with salt and pepper, and cook for about 10 minutes until most of the water from the veggies evaporates, while stirring occasionally. Return the meat to the pot, pour cooking cream over everything and stir to combine. Cook for a few minutes until the sauce thickens to desired consistency. Finally stir in chives and parsley and serve over cooked rice.

This dish reheats great, so you’ll be all set if you’re making a big batch to take to work.

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Da, još jedan recept s piletinom! Već mi se duže vrijeme jede piletina u umaku od vrhnja, pa sam naravno skuhala enormnu količinu da mogu to tamaniti do mile volje. Jedini je problem sa ovim jelom što je toliko fino da će vam biti teško ostaviti vilicu. Smatrajte se upozorenima.

SASTOJCI:

(Za 8 porcija / 11,83 kn po porciji / 94,62 kn za sve)

Za piletinu:

3 pilećih prsa (60,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,25 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za umak:

1 žlica suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

1 velika tikvica (5,00 kn)

4 velike mrkve (3,00 kn)

4 češnja češnjaka (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

2 šalice vrhnja za kuhanje (15,00 kn)

Pregršt svježeg vlasca (1,50 kn)

Pregršt svježeg peršina (1,50 kn)

Za posluživanje:

8 šalica kuhane riže (6,00 kn)

PRIPREMA:

Odkoštite pileća prsa i skinite kožu, pa narežite meso na manje komadiće. Pomiješajte sa soli i paprom da svi komadi budu obloženi, pa ostavite da malo odstoji. Dok meso odmara, operite i ogulite svo povrće. Narežite luk na kockice, naribajte tikvicu i mrkvu, te fino nasjeckajte češnjak, vlasac i peršin.

U loncu srednje veličine u nekoliko manjih tura na ulju ispecite komadiće piletine da se zahrskaju. Po potrebi dodajte malo po malo ulja. Maknite sve komadiće mesa iz lonca, a sa malo vode otopite sve što se uhvatilo na dnu lonca i prelijte te ukusne sokove preko piletine. Stavite na stranu.

U lonac dodajte preostalu žlicu ulja, pa prodinstajte luk da bude staklast. Ubacite tikvicu, mrkvu i češnjak, začinite sa soli i paprom, te kuhajte uz povremeno miješanje desetak minuta da većina vode iz povrća ispari. Vratite meso u lonac, prelijte preko svega vrhnje za kuhanje i dobro promiješajte. Kuhajte par minuta da se umak zgusne do željene konzistencije. Na kraju umiješajte vlasac i peršin te poslužite preko kuhane riže.

Ovo se jelo super podgrijava tako da ćete imati riješen ručak za ponijeti na posao ako skuhate veću količinu.

Creamy Chicken with Vegetables and Herbs / Piletina u kremastom umaku od vrhnja sa povrćem i začinskim biljem

Cabbage Egg Salad / Salata od zelja i jaja

Are you still tackling with leftover hard-boiled eggs from Easter? We sure are. And I’m fine with that, as eggs go with pretty much everything. They are also a very convenient mean of upgrading salads or side-dishes into full meals.

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INGREDIENTS:

(Yields 1 large serving / 1.21 EUR)

For the dressing:

2 tbsp sour cream (0.27 EUR)

1 tsp mustard (0.03 EUR)

2 tbsp olive oil (0.09 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For the salad:

2 hard-boiled eggs (0.40 EUR)

2 spring onions (0.27 EUR)

2 cups thinly shredded cabbage (0.13 EUR)

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METHOD:

In a small bowl whisk together sour cream, mustard, olive oil, salt and pepper until emulsified. Chop up eggs and spring onions and toss with shredded cabbage. Pour dressing on top and stir until well combined. Serve chilled.

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Da li se još uvijek borite sa ostacima kuhanih jaja od Uskrsa? Mi da. I nemam sa time previše problema jer jaja idu manje-više uz sve. Također su super način da se salata ili prilog apgrejdaju u kompletni obrok.

SASTOJCI:

(Za 1 izdašnu porciju / 9,02 kn)

Za dresing:

2 žlice kiselog vrhnja (2,00 kn)

1 žličica senfa (0,25 kn)

2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za salatu:

2 tvrdo kuhana jaja (3,00 kn)

2 mlada luka (2,00 kn)

2 šalice tanko naribanog kupusa (1,00 kn)

PRIPREMA:

U maloj zdjelici razmutite skupa kiselo vrhnje, senf, maslinovo ulje, sol i papar dok ne dobijete emulziju. Narežite jaja i mladi luk i pomiješajte sa ribanim zeljem. Sve zalijte dresingom i dobro promiješajte da se sjedini. Poslužite ohlađeno.

Cabbage Egg Salad / Salata od zelja i jaja

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)

This stew is da bomb! It is super easy to make, cheap, very filling and dang tasty. I had this after a one hour run on the weekend and have instantly been brought back to life.

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INGREDIENTS:

(Yields 4 servings / 0.69 EUR per serving / 2.77 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

3 carrots (0.20 EUR)

Pinch of dried red pepper flakes (0.02 EUR)

½ cup raw and hulled peanuts (1.00 EUR)

2 cups of precooked lentils (0.53 EUR)

3 tbsp peanut butter (0.60 EUR)

2 cups water (–)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

For serving:

4 cups cooked rice (0.27 EUR)

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METHOD:

Wash, peel and finely chop up onion and carrots. Add oil to the pot on high heat and saute onion for a few minutes, until softened and slightly translucent. Dump in carrots and red pepper flakes, then stir and cook for a few minutes so the aromas can develop. Add in the peanuts and allow them to slightly brown. Now stir in lentils, peanut butter, water, salt and pepper and let it all simmer for about ten minutes, while stirring occasionally. Taste and adjust seasoning and serve over cooked rice. This reheats great, so you know what to do with the leftovers.

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Ovo varivo je bomba! Jako je jednostavno za napraviti, jeftino, zasitno i prefino. Ovo sam proždrla nakon jednosatnog vikend trčanja i odmah me vratilo u život.

SASTOJCI:

(Za 4 porcije / 5,18 kn po porciji / 20,71 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

3 mrkve (1,50 kn)

Prstohvat sušenog čilija u pahuljicama (0,15 kn)

½ šalice sirovog oljuštenog kikirikija (7,50 kn)

2 šalice kuhane leće (4,00 kn)

3 šlice kikiriki maslaca (4,50 kn)

2 šalice vode (–)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,10 kn)

Za posluživanje:

4 šalice kuhane riže (2,00 kn)

PRIPREMA:

Operite, ogulite i fino narežite luk i mrkve. Stavite ulje u lonac na jaku vatru pa prodinstajte luk par minuta, dok ne omekša i ne postane staklast. Ubacite mrkvu i čili, promiješajte i kuhajte par minuta da se okusi razviju. Dodajte kikiriki i kratko kuhajte dok lagano ne potamni. Sada umiješajte leću, kikiriki maslac, vodu, sol i papar i pustite da se krčka desetak minuta, uz povremeno miješanje. Kušajte i prilagodite začine te poslužite preko kuhane riže. Ovo se super podgrijava, tako da znate što vam je činiti sa ostacima.

Peanut and Lentil Stew (vegan) / Varivo od leće i kikirikija (vegansko)