peas

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

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This dish is an excellent way to clean up your fridge and get rid of any leftovers and various odds and ends. It’s also super easy and quick to prepare and is therefore ideal to whip up during the busy work week.

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INGREDIENTS:

(Yields 2 servings / 1.07 per serving / 2.14 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 small onion (0.07 EUR)

A few thin slices of bacon (0.60 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 cup frozen peas (0.40 EUR)

2 eggs (0.40 EUR)

2 cups precooked rice (0.40 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp soy sauce (0.07 EUR)

1 tsp toasted sesame oil (0.07 EUR)

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METHOD:

Peel and thinly slice the onion. Cut the bacon into small pieces. Whisk the eggs in a small bowl and set aside. Place a wok or a deep skillet on high heat and allow to thoroughly warm up. Add in the oil and the onion, then stir and cook until slightly caramelized. Throw in the bacon bits and cook briefly to crisp up before adding in Gochujang and frozen peas.

Allow the peas to thoroughly thaw and cook through, move them all aside and pour the eggs into the empty part of the skillet. Gently fold for a minute or two until they are done, then add in rice, salt, black pepper, soy sauce and sesame oil. Stir until everything is evenly incorporated and cook for another five minutes so the rice slightly crisps up at the bottom. Serve immediately.

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Ovo je jelo odlična stvar kada morate iskoristiti razne ostatke koji su vam se nakupili po frižideru. Ujedno je jako ukusno, a priprema je brzinska, tako da je idealno za smućkati tijekom užurbanog tjedna.

SASTOJCI:

(Za 2 porcije / 8,06 kn po porciji / 16,11 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 manji luk (0,75 kn)

Par tankih kriški slanine (4,50 kn)

1 žličica Gochujanga – korejske čili paste (0,50 kn)

1 šalica smrznutog graška (3,00 kn)

2 jaja (3,00 kn)

2 šalice kuhane riže (3,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica soja sosa (0,50 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Luk ogulite i tanko narežite. Špek narežite na manje komadiće. Jaja razmutite u maloj zdjelici i stavite na stranu. Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugriju. Dodajte ulje, pa kratko popržite luk da se blago karamelizira. Dodajte špek te pustite da se zahrska prije nego ubacite Gochujang i smrznuti grašak.

Pustite da se grašak skroz odmrzne i skuha, pa onda sve što vam je u woku pogurajte na jednu stranu, a na prazni dio tave izlijte jaja. Nježno ih presavijajte špatulom dok ne budu gotova, pa onda u sve to dodajte i rižu, sol, papar, soja sos i sezamovo ulje. Dobro sve promiješajte da se sastojci sjedine te kuhajte još jedno pet minuta da se riža blago zapeče sa donje strane. Poslužite odmah.

Pea and Bacon Fried Rice / Pržena riža sa graškom i slaninom

Creamy Pea and Edamame Stew (including a vegan option) / Kremasto varivo od graška i boba (uključujući i vegansku opciju)

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This stew is a clean-up-your-fridge type of dish, which means you can basically chug in anything your heart desires. I had various leftovers floating around, so this is what I came up with. There’s also a tiny bit of pancetta in there as well, but if you’re vegetarian or vegan, feel free to just use smoked tofu instead.

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INGREDIENTS:

(Yields 6 servings / 0.60 EUR per serving / 3.60 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.30 EUR)

Small piece of pancetta (0.67 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

4 tbsp all-purpose flour (0.03 EUR)

6 cups veggie broth (0.40 EUR)

3 potatoes (0.20 EUR)

1 cup frozen peas (0.20 EUR)

1 cup frozen edamame beans (0.80 EUR)

1 tbsp tomato paste (0.13 EUR)

2 tbsp dried parsley (0.27 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies and pancetta. Place deep pot on high heat and add in oil, onion, garlic and carrots. Saute for a few minutes, until veggies slightly soften up. Add in diced pancetta and cook for a few minutes to slightly crisp up before adding in salt, black pepper, red pepper flakes, garlic powder, Hungarian paprika, basil and bay leaf. Cook for a minute, just so the spices become fragrant.

Stir in flour then add about one to two cups of broth. Stir vigorously, so all the flour dissolves in broth and there are no clumps. If needed, add in a bit more broth to thin out the mixture. Then turn the heat down to medium and allow this mix to simmer for about ten minutes, while stirring frequently. After about ten minutes, gradually stir in the remaining broth. Add in diced potatoes, peas, edamame beans, tomato paste and parsley.

Bring to a rolling boil, then reduce heat and simmer with a lid cracked open for 30 minutes. Be sure to give an occasional good stir, so that nothing sticks to the bottom of the pot. Serve warm or portion out for later, as this stew reheats great.

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Ovo varivo je onaj tip jela koji skuhate kada trebate počistiti hladnjak i špajzu, jer unutra bez problema možete utrpati svakakve ostatke. Osim raznog povrća, ja sam imala i mali komadićak pancete, pa sam i nju odlučila iskoristiti. Ako ste vi vegetarijanac ili vegan, slobodno umjesto pancete upotrijebite dimljeni tofu.

SASTOJCI:

(Za 6 porcija / 4,46 kn po porciji / 26,76 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (2,25 kn)

Mali komadić pancete (5,00 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

4 žlice glatkog brašna (0,20 kn)

6 šalica povrtnog temeljca (3,00 kn)

3 krumpira (1,50 kn)

1 šalica smrznutog graška (1,50 kn)

1 šalica smrznutog boba (6,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

2 žlice sušenog peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće i pancetu. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, češnjak i mrkve. Dinstajte nekoliko minuta da sve malo omekša. Ubacite sjeckanu pancetu, pa i nju kuhajte da se malo zahrska prije nego dodate sol, papar, čili, češnjak u prahu, papriku, bosiljak i lovor. Kuhajte minutu da začini zamiriše.

Umiješajte brašno, pa dodajte jednu do dvije šalice temeljca. Sve jako dobro promiješajte da se brašno skroz rastopi u temeljcu i ne bude grudica. Po potrebi razrijedite sa još malo temeljca, te smanjite vatru i uz učestalo miješanje krčkajte desetak minuta. Nakon kojih deset minuta postepeno umiješajte preostali temeljac. Dodajte krumpire, grašak, bob, koncentrat rajčice i peršin.

Pustite da varivo zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 30-tak minuta. S vremena na vrijeme sve dobro promiješajte kako se ništa ne bi uhvatilo za dno lonca. Poslužite odmah toplo, ili rasporedite u porcije za kasnije, s obzirom da se ovo varivo super podgrijava.

Creamy Pea and Edamame Stew (including a vegan option) / Kremasto varivo od graška i boba (uključujući i vegansku opciju)

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

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There’s also a tiny bit of frozen cauliflower in there. But the post title would have been too big to chew on. See, I had a tiny bit of frozen cauliflower left in the freezer, so into the soup it all went. I don’t really think it did much for the flavor, but since the cauli is also a part of the soup I’ll list it with the rest of the ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.30 EUR per serving / 1.81 EUR for all)

2tbsp sunflower seed oil (0.03 EUR)

1large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp garlic powder (0.07 EUR)

1 tbsp curry powder (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

½ of large kale head (0.40 EUR)

2 cups frozen peas (0.40 EUR)

1 cup frozen cauliflower (0.27 EUR)

6 cups water (–)

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METHOD:

Wash, peel and finely dice all of the veggies. Place deep pot on high heat and add in oil, onion and garlic. Saute for a few minutes, until softened and slightly translucent. Add in salt, black pepper, red pepper flakes, garlic powder, curry, basil and bay leaf. Give a good stir and cook for just a minute, so the spices become fragrant. Dump in parsley, kale, peas, cauliflower and water. Bring to a rolling boil, reduce heat and cook with a lid cracked open for about 15-20 minutes, until everything is cooked through and softened.

Remove the soup from heat and pulse with an immersion blender until smooth and creamy. Serve warm. This soup freezes and reheats very well, so you can make a big batch and keep on hand for emergencies.

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U ovoj juhici ima također i mrvica cvjetače. No onda bi naslov bio malo prevelik za prožvakati. Ali pošto sam imala malo smrznute cvjetače u frizeru, naravno da sam i nju strpala u juhu. Mislim da ona nije značajno utjecala na sam okus, no pošto je dio juhe, ipak je navedena u receptu sa svim ostalim sastojcima.

SASTOJCI:

(Za 6 porcija / 2,22 kn po porciji / 13,31 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

1 žličica soli (0,01 kn)

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

Dobar prstohvatsušenog čilija u listićima (0,15 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličicacurry praha (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

1 žlica sušenog peršina (0,50 kn)

½ velike glavice kelja (3,00 kn)

2 šalice smrznutog graška (3,00 kn)

1 šalica smrznute cvjetače (2,00 kn)

6 šalica vode (–)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Stavite veliki lonac na jaku vatru i dodajte ulje, luk i češnjak. Dinstajte nekoliko minuta da sve omekša i postane staklasto. Ubacite sol, papar, čili, češnjak u prahu, curry, bosiljak i lovor. Dobro promiješajte i pustite minutu samo da začini zamiriše. Sada dodajte i peršin, kelj, grašak, cvjetaču i vodu. Pustite da zavrije, smanjite vatru, te kuhajte sa odškrinutim poklopcem 15-20 minuta, dok se svo povrće ne skuha do kraja i ne omekša.

Maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo. Ova se juha super smrzava i podgrijava, pa možete bez problema napraviti veću količinu i imati pri ruci za krizne trenutke.

Creamy Kale and Pea Soup (vegan) / Krem juha od kelja i graška (vegansko)

Lentil Veggie Pie (vegetarian, including a vegan option) / Pita od leće i povrća (vegetarijanska, uključujući i vegansku opciju)

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Since I’ve baked my first savory pie with homemade flakey dough, I decided I wanted to try out a veggie version as well. The pie stuffing here is vegan, so if you have a favorite vegan pie dough recipe, use that and this pie easily gets 100% vegan. Since I already had an opened container of heavy cream at hand that I wanted to use up, I’ve left those experiments for a different pie baking adventure.

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INGREDIENTS:

(Yields 1 pie / 2.66 EUR)

For the pie crust:

2 cups all-purpose flour (0.13 EUR)

½ tsp salt (0.01 EUR)

1 cup heavy cream (1.00 EUR)

1-2 tbsp water (–)

For the filling:

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

1 large carrot (0.10 EUR)

½ cup red lentils (0.33 EUR)

½ cup dry soya flakes (0.27 EUR)

½ cup tomato puree (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

1 and ½ to 2 cups veggie broth (0.13 EUR)

½ cup frozen peas (0.10 EUR)

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METHOD:

Make the pie dough by whisking together flour and salt. Add in heavy cream, then stir to combine. Knead the dough lightly, until you are able to shape it into a disc. If needed, add a tiny bit of water, a tablespoon at the time. Be sure not to overwork your dough, as you don’t want the gluten to go crazy, since that will make the dough tough and chewy. We’re going for flakey here, so patchy dough is perfect. Once the dough comes together, divide it into two. Shape each half into a disc, wrap individually in cling foil and refrigerate for at least half an hour, but up to three days in advance.

Prepare the filling. Wash, peel and chop all the veggies and rinse the lentils in a colander under running water. Saute the onion and carrots on oil for a few minutes until a bit caramelized, then add in the lentils, soya flakes, tomato puree, garlic powder, salt, black pepper, red pepper flakes, paprika, parsley and bay leaf. Add in 1 and ½ cups of veggie broth and bring to a boil. Simmer uncovered for about 15 minutes, until the lentils are cooked through. If needed, add in a bit more veggie broth. Taste and adjust seasoning, turn off heat and stir in the frozen peas. No need to cook them up at all at this point, as they’ll finish cooking while the pie bakes.

Preheat the oven to 180°C. Roll out your pie dough into two thin sheets. Place one sheet into a bottom of a pie tin and prick it with fork. Add in the prepared filling, even out with a spatula, then cover with another sheet of dough. Be sure to cut a few holes in the top crust, so that the steam can escape while the pie is baking. Trim off the excess dough, then tightly wrap the top and bottom pie edges together.

Bake the pie between 1 hour and 1 hour and 10 minutes, until crispy and golden brown on top. If your top crust is browning a bit too quickly, just lower the pie to the bottom third of the oven. Allow the pie to rest for about 10 to 15 minutes before slicing and serving. This pie also reheats great, so you can enjoy it for several days.

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Sve od kada sam ispekla prvu slanu pitu sa domaćim prhkim tijestom, imam želju isprobati i varijantu sa povrćem. Nadjev je u ovoj piti veganski, tako da ako imate neki prokušani recept za vegansko tijesto, ovu pitu možete lako napraviti u 100% veganskoj verziji. Pošto sam ja već imala otvoreno pakiranje slatkog vrhnja koje sam htjela potrošiti, takva eksperimentiranja sam ipak odlučila ostaviti za neku drugu kuhinjsku avanturu.

SASTOJCI:

(Za 1 pitu / 19,88 kn)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

½ žličice soli (0,01 kn)

1 šalica slatkog vrhnja (7,50 kn)

1-2 žlice vode (–)

Za nadjev:

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

1 velika mrkva (0,75 kn)

½ šalice crvene leće (2,50 kn)

½ šalice sušenih sojinih ljuskica (2,00 kn)

½ šalice pirea od rajčice (1,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

1 i ½ do 2 šalice povrtnog temeljca (1,00 kn)

½ šalice smrznutog graška (0,75 kn)

PRIPREMA:

Tijesto za pitu pripremite tako da skupa pomiješate brašno i sol. Dodajte slatko vrhnje, pa miješajte da se sjedini. Kratko promijesite tijesto, tek toliko koliko treba da ga formirate u disk. Po potrebi dodajte mrvicu vode, žlicu po žlicu. Pazite da ne mijesite tijesto previše jer ne želite previše razraditi gluten, pošto će u tom slučaju pita biti žilava umjesto hrskava. Ako vam je smjesa prošarana flekama, to je savršeno. Tijesto podijelite na dva dijela, svaki spljoštite u disk, te ga čvrsto umotajte u prijanjajuću foliju. Stavite u hladnjak na barem pola sata, ali i do 3 dana unaprijed.

Pripremite nadjev. Operite, ogulite i nasjeckajte svo povrće. Leću isperite u cjediljci pod tekućom vodom. Luk i mrkvu prodinstajte na ulju koju minutu da se lagano karameliziraju, pa onda dodajte leću, soju, pire od rajčice, češnjak, sol, papar, čili, papriku, peršin i lovor. Sve zalijte sa 1 i ½ šalicom povrtnog temeljca i pustite da zavrije. Krčkajte otklopljeno oko 15 minuta, dok se leća ne skuha, a po potrebi dodajte još malo temeljca. Kušajte i prilagodite začine. Maknite s vatre i umiješajte smrznuti grašak. Nema potrebe da ga sada kuhate u nadjevu jer će se sve zgotoviti kako se pita bude pekla.

Zagrijte pećnicu na 180°C. Tijesto za pitu razvaljajte u dvije tanke plahte. Jedan komad tijesta utisnite u kalup za pitu te ga izbockajte vilicom. Dodajte pripremljeni nadjev, poravnajte špatulom, pa poklopite drugom plahtom tijesta. Obavezno napravite par rupa na gornjem tijestu kako bi para za vrijeme pečenja mogla izaći van. Višak tijesta koji visi preko rubova odrežite, a rubove čvrsto spojite i zamotajte.

Pitu pecite između 1 sat i 1 sat i 10 minuta, dok ne bude hrskava i zlatno smeđa. Ako vam pita sa gornje strane prenaglo tamni dok se peče, spustite ju na donju trećinu pećnice. Pustite pitu da 10 do 15 minuta odmori prije nego ju narežete i poslužite. Ova pita se također i super podrgijava, tako da u njoj možete uživati i nekoliko dana.

Lentil Veggie Pie (vegetarian, including a vegan option) / Pita od leće i povrća (vegetarijanska, uključujući i vegansku opciju)

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

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What is autumn without squash recipes, my friends? Nothing, I say! I’m totally for seasonal fruits and veggies, as not only that they are then at their cheapest, but they’re also at their tastiest. So let’s take full advance of the fall abundance and do some hearty cooking.

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INGREDIENTS:

(Yields 4 servings / 0.99 EUR per serving / 3.96 EUR for all)

½ of butternut squash (0.53 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

2 garlic cloves (0.07 EUR)

2 large carrots (0.40 EUR)

6 cherry tomatoes (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 bay leaf (0.03 EUR)

1 cup dried split yellow peas (0.67 EUR)

2 tbsp dried parsley (0.27 EUR)

4 cups vegetable broth (0.27 EUR)

6 sundried tomatoes (0.40 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking tray with parchment paper. Prepare the squash by giving it a good wash. Split it in half, then scoop and discard the seeds. Place on prepared baking tray with skin side down and roast for one hour, until softened and nicely caramelized. Allow the squash to cool slightly before scooping the flesh out of the skin and giving it a brief mash with a fork. I decided to roast the whole squash immediately and then froze the remaining half of the squash puree for future use. If you’d like a thicker soup, you can also dump all of the squash puree in it, or simply do as I did.

While your squash is roasting, wash, peel and finely dice all of the veggies. Soak the sundried tomatoes in a bit of warm water. Pick through the peas and rinse them in a colander, then set aside. Place a large pot with oil on high heat and sauté the onion for a few minutes until slightly translucent. Add in fresh garlic, carrots and cherry tomatoes and cook for a few minutes until slightly caramelized. Stir in garlic powder, coriander, smoked and Hungarian paprika, salt, pepper, red pepper flakes and bay leaf and cook for just a minute so the spices become fragrant. Throw in the peas, parsley and veggie broth. Finely dice the sundried tomatoes and add them into the soup together with their soaking liquid. Stir everything until fully incorporated.

Bring the soup to a rolling boil, then reduce heat and simmer on low for about one hour, until the peas are softened and cooked through. Finally, stir in the roasted squash puree, taste and adjust seasoning, then serve.

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Dragi prijatelji, što je jesen bez recepata sa tikvom? Ništa, baš ništa! Veliki sam zagovornik sezonskih recepata i načina kuhanja, jer tada ne samo da su voće i povrće najjeftiniji, već su ujedno i najukusniji. Stoga treba u punoj mjeri iskoristiti jesensko izobilje i baciti se na kuhanje.

SASTOJCI:

(Za 4 porcije / 7,35 kn po porciji / 29,41 kn za sve)

½ butternut tikve (4,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 češnja češnjaka (0,50 kn)

2 velike mrkve (3,00 kn)

6 cherry rajčica (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice soli (0,01 kn)

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

½ žličica sušenog čilija u listićima (0,25 kn)

1 lovorov list (0,20 kn)

1 šalica sušenog žutog graška (5,00 kn)

2 žlice sušenog peršina (2,00 kn)

4 šalice povrtnog temeljca (2,00 kn)

6 sušenih rajčica (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Pripremite tikvu tako da ju dobro operete i raspolovite. Žlicom očistite i bacite sve sjemenke. Stavite tikvu na pripremljeni protvan, sa kožom okrenutom prema dolje i pecite sat vremena da omekša i karamelizira se. Pustite tikvu da se malo ohladi prije nego meso odvojite od kože i malo ga izgnječite vilicom. Ja sam odlučila odmah ispeći cijelu tikvu, pa polovicu pirea smrznuti za kasnije. Ako želite gušću juhu, možete u nju ubaciti pire od cijele tikve, ili pak učinite kako sam i ja.

Dok se tikva peče, operite, ogulite i fino nasjeckajte svo povrće. Sušene rajčice namočite u malo tople vode. Proberite grašak i isperite ga u cjediljci pod tekućom vodom, pa stavite na stranu. Stavite veliki lonac na jaku vatru, pa na ulju par minuta dinstajte luk, sve dok ne postane staklast. Dodajte svježi češnjak, mrkve i cherry rajčice, te kuhajte koju minutu da se sve blago karamelizira. Umiješajte češnjak u prahu, korijander, dimljenu i slatku papriku, sol, papar, sušeni čili i lovor i kuhajte minutu, samo da začini zamiriše, prije nego dodate grašak, peršin i temeljac. Fino nasjeckajte sušene rajčice, pa i njih ubacite skupa sa tekućinom u kojoj su se namakale. Dobro sve promiješajte.

Pustite da juha zavrije, smanjite vatru i krčkajte oko jedan sat, dok grašak ne omekša i ne bude sasvim kuhan. Na kraju umiješajte pire od pečene tikve, kušajte i prilagodite začine, pa poslužite.

Roasted Squash and Split Pea Soup (vegan) / Juha od pečene tikve i žutog graška (veganska)

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)

Crunch Crunch Away, , , , , , , , , 2 Comments

Dishes like this always catapult me back to my childhood. My Grandma would make stews like this one probably at least once a week. The vegetable combo would vary, but dumplings were omnipresent. Dumplings require a tiny bit of patience, but are super easy to make and require only a few staple ingredients.

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INGREDIENTS:

(Yields 6 servings / 0.70 EUR per serving / 4.20 EUR for all)

For the stew:

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 bay leaves (0.03 EUR)

2 parsley roots (0.27 EUR)

6 carrots (0.60 EUR)

6 potatoes (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

Handful of fresh parsley leaves (0.27 EUR)

6 cups water (–)

4 cups frozen peas (0.80 EUR)

For the dumplings:

1 egg (0.20 EUR)

6 tbsp all-purpose flour (0.04 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

Optional:

2 tbsp corn starch (0.04 EUR)

1 cup water (–)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, smoked and Hungarian paprika, garlic powder, salt, black pepper and bay leaves. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes, tomato paste, parsley leaves and water, then bring to a boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done.

While you are waiting for the peas to cook, prepare the dumplings by whisking together the egg, flour, salt and pepper in a small bowl. The mixture should be quite thick and completely smooth. If needed, you can add in a teaspoon of water or a bit more flour. Then grab a teaspoon and scoop the dumplings into the stew, one at a time. They are done when they start floating, which takes about a minute or two.

If the stew seems too watery, you can thicken it up with corn starch. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the stew and cook for another minute. Serve warm or portion out for later, as this reheats great.

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Ovakva me jela uvijek katapultiraju u djetinstvo jer bi moja baka barem jednom tjedno kuhala slična variva. Kombinacija povrća bi stalno varirala, ali noklice su bile sveprisutne. Za noklice vam jedino treba mrvica strpljenja, ali inače ih je stvarno jednostavno pripremiti od sastojaka koje manje-više svi uvijek imamo doma.

SASTOJCI:

(Za 6 porcija / 5,25 kn po porciji / 31,48 kn za sve)

Za varivo:

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

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

2 lovorova lista (0,20 kn)

2 korijena peršina (2,00 kn)

6 mrkvi (4,50 kn)

6 krumpira (5,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

Veliki pregršt svježeg peršina (2,00 kn)

6 šalica vode (–)

4 šalice smrznutog graška (6,00 kn)

Za noklice:

1 jaje (1,50 kn)

6 žlica glatkog brašna (0,30 kn)

Dobar prstohvat soli (0,01 kn)

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

Dodatno po izboru:

2 žlice kukuruznog škroba (0,60 kn)

1 šalica vode (–)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, čili, dimljenu i slatku papriku, češnjak u prahu, sol, papar i lovor. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire, koncentrat rajčice, peršinov list i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov.

Dok čekate da se grašak skuha pripremite noklice. U zdjelici razmutite jaje, brašno, sol i papar. Smjesa teba biti dosta gusta i skroz glatka, a prema potrebi možete dodati žličicu vode ili još malo brašna. Onda malom žličicom grabite tijesto i noklice jednu po jednu spuštajte u varivo. Noklice su gotove kada isplivaju, a za to im treba minuta-dvije.

Ako vam se varivo čini prerijetko, možete ga dodatno zgusnuti sa kukuruznim škrobom. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u varivo i kuhajte još minutu. Varivo poslužite toplo ili si ga rasporedite za kasnije jer se super podgrijava.

Pea and Potato Stew with Dumplings (vegetarian) / Varivo od graška i krumpira sa noklicama (vegetarijansko)

Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

Crunch Crunch Away, , , , , , , , Leave a comment

This is a super hearty and warming dish celebrating the arrival of autumn. If you crave something to fill you up on the colder days, this is just the thing.

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INGREDIENTS:

(Yields 6 servings / 0.67 EUR per serving / 4.05 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 onions (0.20 EUR)

4 garlic cloves (0.13 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 and ½ tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

2 bay leaves (0.03 EUR)

2 large sweet potatoes (1.33 EUR)

1 cup red lentils (0.67 EUR)

2 tbsp tomato paste (0.27 EUR)

2 tbsp ajvar – red pepper paste (0.13 EUR)

Handful of fresh thyme (0.27 EUR)

8 cups water (–)

2 cups frozen peas (0.40 EUR)

Handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables and herbs. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, smoked paprika, garlic powder, coriander, salt, black pepper, red pepper flakes and bay leaves. Stir well and cook for just a minute so the spices can bloom. Now add in sweet potatoes, lentils, tomato paste, ajvar, thyme and water. Stir well and bring to a rolling boil.

Once the stew reaches a rolling boil, reduce heat and simmer for about 30 minutes with a lid cracked open. Stir in frozen peas and parsley, then cook for additional 10 minutes until the peas are done. Serve warm. This dish also reheats wonderfully, so it’s also a perfect meal prep option.

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Ovo jelo je baš ukusno i zasitno, te savršeno slavi dolazak jeseni. Ako vam treba nešto fino za hladnije dane, recept u nastavku je prava stvar za vas.

SASTOJCI:

(Za 6 porcija / 5,03 kn po porciji / 30,17 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 luka (1,50 kn)

4 češnja češnjaka (1,00 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 i ½ žličica soli (0,02 kn)

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

½ žličice sušenog čilija u pahuljicama (0,25 kn)

2 lovorova lista (0,20 kn)

2 velika batata (10,00 kn)

1 šalica crvene leće (5,00 kn)

2 žlice koncentrata rajčice (2,00 kn)

2 žlice ajvara (1,00 kn)

Pregršt svježeg timijana – majčine dušice (2,00 kn)

8 šalica vode (–)

2 šalice smrznutog graška (3,00 kn)

Pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće i začinsko bilje. U duboki lonac stavite ulje pa par minuta dinstajte luk, sve dok ne postane staklast. Ubacite sjeckani češnjak, dimljenu papriku, češnjak u praku, korijander, sol, papar, čili i lovor. Promiješaje i kuhajte minutu da začini zamiriše, pa onda dodajte batat, leću, koncentrat rajčice, ajvar, timijan i vodu. Pustite da zavrije.

Kada varivo zakipi smanjite vatru i kuhajte 30-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak i peršin te kuhajte još deset minuta dok grašak ne bude gotov. Poslužite toplo. Ovo se jelo također super podgrijava, tako da je savršeno i za pripremiti unaprijed.

Aromatic Sweet Potato Lentil Stew with Peas (vegan) / Aromatično varivo od batata, leće i graška (vegansko)

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

Crunch Crunch Away, , , , , , , , , , , Leave a comment

I’ve just posted a recipe for homemade coconut milk where I’ve announced a delicious curry recipe coming up, so here it is! I love how creamy and tasty this dish turned out to be. And also, it’s dirt cheap. I’ve served this curry over plain cooked rice so the rice can soak up all of the yummy sauce, but feel free to have it on its own. Also, adjust the spicy kick to your own liking by adding more or less chili peppers.

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INGREDIENTS:

(Yields 6 servings / 0.58 EUR per serving / 3.47 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

6 garlic cloves (0.20 EUR)

2 chili peppers (0.27 EUR)

3 tsp curry powder (0.20 EUR)

1 tsp turmeric (0.07 EUR)

1 tsp ground coriander (0.07 EUR)

1 tsp garlic powder (0.07 EUR)

2 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

2 parsley roots (0.27 EUR)

4 large carrots (0.40 EUR)

6 red potatoes (0.67 EUR)

3 cups coconut milk (0.33 EUR)

2 cups frozen peas (0.40 EUR)

1 tbsp corn starch (0.04 EUR)

1 cup water (–)

Large handful of fresh parsley (0.27 EUR)

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METHOD:

Wash, peel and chop up all of the vegetables. Add the oil to a deep pot, then sauté the onion for a few minutes until slightly translucent. Add in minced garlic, chili peppers, curry powder, turmeric, coriander, garlic powder, salt and black pepper. Stir for a minute so the spices become fragrant before adding in parsley roots, carrots, potatoes and coconut milk. If needed, add in a splash of water so that all of the veggies are submerged, then bring to a boil.

Once your curry reaches a rolling boil, reduce heat and simmer for about 15 minutes with a lid cracked open. Stir in frozen peas and cook for additional 10 minutes until the peas are done. In a small bowl, whisk corn starch with water until completely dissolved. Stir the dissolved corn starch into the curry to thicken. Finally, stir in fresh parsley and serve the curry either on its own, or over cooked rice.

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Pošto sam baš objavila recept za kokosovo mlijeko u kojem sam najavila jako ukusni curry koji imam za podijeliti sa vama, sada donosim i to. Mene je oduševilo kako je ovo jelo ispalo kremasto i fino, a uz to još i prejeftino. Ja sam curry poslužila sa rižom kako bi ona mogla popiti sav taj fini umak, ali slobodno ga možete poslužiti i samog za sebe. Također, ljutoću si podesite po vlastitom ukusu pa prema tome dozirajte i količinu čilija.

SASTOJCI:

(Za 6 porcija / 4,29 kn po porciji / 25,77 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

6 češnjeva češnjaka (1,50 kn)

2 čili papričice (2,00 kn)

3 žličice curry praha (1,50 kn)

1 žličica kurkume (0,50 kn)

1 žličica korijandera u prahu (0,50 kn)

1 žličica češnjaka u prahu (0,50 kn)

2 žličice soli (0,02 kn)

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

2 korijena peršina (2,00 kn)

4 velike mrkve (3,00 kn)

6 crvenih krumpira (5,00 kn)

3 šalice kokosovog mlijeka (2,50 kn)

2 šalice smrznutog graška (3,00 kn)

1 žlica kukuruznog škroba (0,30 kn)

1 šalica vode (–)

Veliki pregršt svježeg peršina (2,00 kn)

PRIPREMA:

Operite, ogulite i narežite svo povrće. U duboki lonac stavite ulje pa par minuta dinstajte luk, dok ne postane staklast. Ubacite sjeckani češnjak, čili, curry, kurkumu, korijander, češnjak u prahu, sol i papar. Promiješaje i kuhajte minutu da začini zamiriše prije nego dodate korijen peršina, mrkve, krumpire i kokosovo mlijeko. Po potrebi dodajte mrvicu vode tako da svo povrće bude potopljeno pa pustite da zavrije.

Kada curry zakipi smanjite vatru i kuhajte 15-tak minuta sa odškrinutim poklopcem. Umiješajte smrznuti grašak te kuhajte još deset minuta dok grašak ne bude gotov. U zdjelici sa vodom rastopite kukuruzni škrob i onda tu smjesu umiješajte u curry da se zgusne. Na kraju kada je sve gotovo umiješajte svježi peršin i poslužite curry preko kuhane riže.

Potato and Pea Coconut Curry (vegan)/ Curry od krumpira i graška sa kokosovim mlijekom (veganski)

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)

Crunch Crunch Away, , , , , , , , , 2 Comments

Honestly, when life gets busy (or when I am plain lazy), there is very little I appreciate more than a one-pot pasta dish. If you still haven’t tried making one-pot pasta dishes, you haven’t lived. Seriously, drop everything you are just doing right now and try out this recipe! It will change your whole life! And the customization options with this are virtually endless, so you can have one-pot pasta dishes all the time and do less dishes in your life! Yay!!!

I opted for whole-wheat pasta, which was a bit more expensive than regular pasta, but definitely healthier. To make this dish vegan, replace the butter with coconut oil or vegan butter and cheese with nutritional yeast, vegan cheese or ground almonds.

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INGREDIENTS:

(Yields 4 servings /1.21EUR per serving / 4.82EUR for all)

3 tbsp olive oil (0.13 EUR)

2 onions (0.20 EUR)

2 tbsp butter (0.27 EUR)

4 garlic cloves (0.13 EUR)

1 tsp garlic powder (0.07 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.01 EUR)

Good pinch of dried chili flakes (0.03 EUR)

Good pinch of salt (0.01 EUR)

300 grams frozen peas (0.80 EUR)

300 grams whole-wheat pasta (1.00 EUR)

3 cups vegetable broth (0.40 EUR)

300 grams frozen broccoli (0.80 EUR)

½ cup finely grated hard cheese (0.80 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

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METHOD:

Finely dice the onions and mince garlic. Add olive oil to a larger pot and sauté onion for about five minutes, until slightly translucent. Dump in butter, minced garlic, garlic powder, paprika, basil, bay leaf, chili and salt, then stir for a minute until spices release their flavors. Now throw in frozen peas and pasta, give a good stir and cover with broth.

Arrange broccoli florets on top and as soon as everything comes to a boil, reduce heat to low and cover tightly with a lid. Cook for about 10 minutes, until the pasta is al dente. Stir very gently once or twice during cooking, but don’t overdo it with the stirring because pasta will fall apart. Once the pasta is al dente, remove from heat and let it sit covered for another 3-5 minutes so the pasta finishes cooking. Sprinkle with grated cheese or its vegan alternative, crack some black pepper on top and serve.

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Iskreno, kada sam zatrpana obavezama (ili kada sam jednostavno lijena), jako je malo stvari koje su mi draže od jela sa tjesteninom koja se kuhaju u istom loncu. Ako do sada još niste isprobali takve recepte, niste živjeli. Ozbiljno, pustite iste sekunde sve što sada radite i isprobajte ovaj recept! Promijeniti će vam se cijeli život. S obzirom da su ovakvi recepti jako prilagodljivi, mogućnosti su gotovo beskrajne, pa jela sa tjesteninom iz jednog lonca možete stalno kuhati.I trošiti manje vremena na pranje suđa! Hura!!!

Ja sam se ovdje odlučila za integralnu tjesteninu, koja je mrvicu skuplja od one obične, ali dosta zdravija. Da ovo jelo napravite u veganskoj varijanti, maslac zamijenite sa kokosovim uljem ili veganskim maslacem, a sir sa prehrambenim kvascem, veganskim sirom ili mljevenim bademima.

SASTOJCI:

(Za 4 porcije / 9,03 kn po porciji / 36,10 kn za sve)

3 žlice maslinovog ulja (0,99 kn)

2 luka (1,50 kn)

2 žlice maslaca (2,00 kn)

4 češnja češnjaka (1,00 kn)

1 žličica sušenog češnjaka u granulama (0,50 kn)

1 žličica dimljene crvene paprike (0,50 kn)

1 žličica mljevenog bosiljka (0,50 kn)

1 lovorov list (0,10 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,25 kn)

Dobar prstohvat soli (0,01 kn)

300 g smrznutog graška (6,00 kn)

300 g integralne tjestenine (7,50 kn)

3 šalice povrtnog temeljca (3,00 kn)

300 g smrznute brokule (6,00 kn)

½ šalice fino ribanog tvrdog sira (6,00 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,25 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite maslinovo ulje u veliki lonac, dodajte luk i dinstajte oko pet minuta dok ne postane staklast. Ubacite maslac, sjeckani češnjak, češnjak u granulama, papriku, bosiljak, lovor, čili i sol, pa miješajte minutu da se arome iz začina otpuste. Sada dodajte smrznuti grašak i tjesteninu, dobro promiješajte i pokrijte temeljcem.

Poslažite cvjetiće brokule po svemu, a čim zavrije odmah smanjite vatru na skroz lagano i čvrsto poklopite. Kuhajte desetak minuta da tjestenina bude al dente. Nježno promiješajte jednom ili dva puta tokom kuhanja, ali nemojte pretjerivati sa miješanjem jer će vam se tjestenina poraspadati. Čim je tjestenina al dente maknite s vatre, ali ostavite poklopljeno još 3-5 minuta da se tjestenina skuha do kraja. Posipajte ribanim sirom ili nekom od veganskih alternativa, dodajte malo crnog papra i poslužite.

Pea and Broccoli One-Pot Pasta (vegetarian, including a vegan option) / Tjestenina sa graškom i brokulom iz jednog lonca (vegetarijanska, uključujući i vegansku opciju)