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

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)

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

Hey, guys! I had a bunch of random leftovers in my fridge the other day, so I decided to whip up a really quick stir-fry.

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INGREDIENTS:

(Yields 2 servings / 1.26 EUR per serving / 2.51 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

2 red horn peppers (1.00 EUR)

3 garlic cloves (0.10 EUR)

Pinch red pepper flakes (0.03 EUR)

1 small onion (0.07 EUR)

Half a cup of precooked chicken chunks (0.67 EUR)

2 cups precooked rice (0.20 EUR)

1 egg (0.20 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp roasted sesame oil (0.07 EUR)

METHOD:

Wash, peel chop up peppers, garlic and onion. Whisk the egg in a small bowl. Place wok on high heat for a few minutes to thoroughly heat through. To a hot wok add 1 tablespoon of oil, chopped peppers, garlic and red pepper flakes and stir-fry for a couple of minutes. Then dump in the onion and precooked chicken chunks and stir-fry for another few minutes. Add in another tablespoon of oil and precooked rice, stir to combine and briefly cook.

Move everything to one side of the wok, add remaining tablespoon of oil to empty part of the wok bottom and pour whisked egg into oil. Briefly cook the egg, folding it with your spatula. Break the cooked egg into smaller chunks, pour soy sauce and sesame oil over rice and stir until everything is combined. Serve immediately.

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Pozdrav svima! Imala sam dosta nekakvih ostataka što su mi se povlačili po frižideru, pa sam odlučila na brzinu smutiti jedan stir-fry u woku.

SASTOJCI:

(Za 2 porcije / 9,40 kn po porciji / 18,80 kn za sve)

3 žlice suncokretovog ulja, podijeljene (0,30 kn)

2 crvene paprike roge (7,50 kn)

3 češnja češnjaka (0,75 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

1 mali luk (0,50 kn)

Pola šalice komadića kuhane ili pečene piletine (5,00 kn)

2 šalice kuhane riže (1,50 kn)

1 jaje (1,50 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (0,50 kn)

PRIPREMA:

Operite, ogulite i narežite paprike, češnjak i luk. Razmutite jaje u maloj zdjelici. Stavite wok na par minuta na jaku vatru da se dobro ugrije. U vrući wok dodajte jednu žlicu ulja i narezane paprike, češnjak i chili, pa pržite uz miješanje par minuta. Ubacite unutra luk i komadiće piletine pa kuhajte i miješajte još koju minutu. Dodajte još žlicu ulja, kuhanu rižu, dobro promiješajte i kratko kuhajte.

Pomaknite sve na jednu stranu woka, pa na prazni dio dna dodajte preostalu žlicu ulja. Izlijte razmućeno jaje na ulje i kratko ga pržite, s time da ga nježno preklapate špatulom. Gotovo jaje razlomite na manje komade, prelijte soja sos i sezamovo ulje preko riže i onda sve dobro promiješajte. Poslužite odmah.

Red Pepper Fried Rice / Pržena riža sa crvenom paprikom

Peas and Carrot Risotto / Rižoto od graška i mrkve

I have a really simple and tasty risotto for you guys. This dish reheats great, so you can cook up more to have weekday lunch situations sorted out. Also, you can easily go vegan here by replacing butter with coconut or olive oil. I had some white wine sitting around the fridge, so I added it in and it worked out great for that extra flavor.

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INGREDIENTS:

(Yields 4 servings / 0.65 EUR per serving / 2.58 EUR for all)

3 tbsp butter (0.40 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

1 cup frozen peas (0.40 EUR)

3 large carrots (0.30 EUR)

1 cup rice (0.33 EUR)

½ cup white wine (0.80 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 ½ – 2 cups water (–)

Bunch of fresh parsley (0.13 EUR)

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METHOD:

Wash and peel all the vegetables, dice onion, mince garlic, grate the carrots on a box grater and chop up fresh parsley. Add butter to a pan on high heat and swirl it until the butter melts. Dump diced onion over melted butter and saute briefly, until translucent. Add in minced garlic, frozen peas and grated carrot, then stir well and cook for a few minutes.

Add uncooked rice to the vegetables, stir and cook for just a minute or two. This step ensures that the rice won’t stick while it’s cooking and helps it to better absorb the liquid and flavors. Pour white wine over everything, stir and allow the alcohol to evaporate, for a minute or two. Season with salt and pepper, reduce heat to medium and gradually add in water bit by bit, while stirring frequently. Wait until most of the liquid is absorbed before adding more.

Once the rice is thoroughly cooked, turn off the heat, taste and adjust seasoning. Stir in fresh parsley, cover the pot with a lid and allow it to sit covered for about 10 minutes. Serve warm. To bulk it up, add a fried egg on top or another source or protein of your choice.

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Imam za vas jedan jednostavan i fini recept za rižoto. Ovo se jelo super podgrijava, pa možete slobodno pripremiti više i imati riješen ručak za preko tjedna. Također, lako se može prilagoditi u vegansko, tako da maslac zamijenite sa kokosovim ili maslinovim ulje. U frižideru smo imali bijelog vina koje nam se povlačilo već neko vrijeme, pa sam i njega ubacila u rižoto, a što je super podignulo okus.

SASTOJCI:

(Za 4 porcije / 4,83 kn po porciji / 19,31 kn za sve)

3 žlice maslaca (3,00 kn)

1 veliki luk (0,75 kn)

3 češnja ćešnjaka (0,75 kn)

1 šalica smrznutog graška (3,00 kn)

3 velike mrkve (2,25 kn)

1 šalica riže (2,50 kn)

½ šalice bijelog vina (6,00 kn)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

1 ½ – 2 šalice vode (–)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite i ogulite svo povrće. Nasjeckajte luk, češnjak i peršin, a mrkvu naribajte. Stavite maslac u lonac na jakoj vatri pa malo prodrmajte da se maslac otopi. Ubacite nasjeckani luk na rastopljeni maslac i kratko dinstajte dok ne postane staklast. Dodajte nasjeckani češnjak, smrznuti grašak i ribanu mrkvu, dobro promiješajte i kuhajte par minuta.

Ubacite u povrće sirovu rižu, promiješajte i kuhajte samo minutu-dvije. Ovaj korak pomaže da se riža kasnije ne lijepi i da bolje upije tekućinu i okuse. Zalijte sa bijelim vinom, promiješajte i kratko prokuhajte koju minutu da alkohol ispari. Začinite sa solju i paprom, smanjite vatru na srednje jaku i postepeno dodajte malo po malo vode, uz učestalo miješanje. Čekajte dok se većina tekućine ne iskuha prije nego dodajete još vode.

Kada je riža skroz kuhana, ugasite vatru, pa kušajte i prilagodite začine. Umiješajte sjeckani peršin, poklopite lonac i pustite da odstoji poklopljeno desetak minuta. Poslužite toplo. Za još zasitniji obrok, poslužite sa prženim jajetom ili nekim drugim proteinom po izboru.

Peas and Carrot Risotto / Rižoto od graška i mrkve

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

What if I told you that you can totally change things around and upgrade the plain old boring rice into something exciting and fragrant in literally no time and with minimal expense? Even if you like your rice plain, this recipe will brighten your rice eating experience. Trust me, you really should try this out.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.82 EUR for all)

2 cups rice (0.40 EUR)

3 cups water (–)

Pinch of salt (0.01 EUR)

2 tbsp shredded or thinly sliced coconut (0.07 EUR)

Juice from 1 lime (0.27 EUR)

2 tbsp fresh chopped parsley (0.07 EUR)

METHOD:

Add rice, water, salt, coconut and lime juice to a pot over high heat. Bring to a rolling boil and cook with the lid cracked open for 15 minutes on low. There is no need to stir the rice, just make sure that your heat is on low. Remove from heat, stir in parsley and let it sit covered for additional 5 minutes. Fluff the rice up with a fork and serve. This also reheats and freezes great.

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Jeste li znali da običnu dosadnu rižu možete promijeniti u nešto uzbudljivo i aromatično sa gotovo nikakvim trudom i uz minimalni trošak? Čak i ako volite najobičniju rižu, ovaj će vam receptić podignuti cijelo iskustvo jedenja riže. Vjerujte mi, ovo definitivno teba isprobati.

SASTOJCI:

(Za 4 porcije / 1,50 kn kn po porciji / 6,01 kn za sve)

2 šalice riže (3,00 kn)

3 šalice vode (–)

Prstohvat soli (0,01 kn)

2 žlice ribanog ili tanko narezanog kokosa (0,50 kn)

Sok od 1 limete (2,00 kn)

2 žlice svježeg nasjeckanog peršina (0,50 kn)

PRIPREMA:

Dodajte rižu, vodu, sol, kokos i limetu u lonac na jaku vatru. Pustite da zavrije, pa kuhajte 15 minuta sa odškrinutim poklopcem na niskoj vatri. Nema potrebe da rižu miješate, samo pazite da vam je vatra slaba. Skinite s vatre, umiješajte peršin i pustite da odstoji poklopljeno još 5 minuta. Viljuškom raštrkajte rižu i poslužite. Riža se također dobro podgrijava i smrzava.

Coconut Lime Rice (vegan) / Riža sa kokosom i limetom (veganska)

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)

As the days get warmer, I’m looking for quick dishes that cook in big batches, so I can stay as far away from the stove as possible. This dish is ideal, as it comes together easily and doesn’t require much hovering over the hot pot.

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INGREDIENTS:

(Yields 6 servings / 0.77 EUR per serving / 4.61 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large leek (0.80 EUR)

4 garlic cloves (0.13 EUR)

1 large carrot (0.10 EUR)

500 g of mushrooms (2.67 EUR)

2 cups of brown rice (0.67 EUR)

3 cups of water (–)

½ tsp of salt (0.01 EUR)

½ tsp of freshly ground black pepper (0.01 EUR)

Handful of freshly parsley, roughly chopped (0.13 EUR)

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METHOD:

Wash and chop mushrooms and all of the vegetables, but keep the dark green parts of the leek separated from the rest of it, as you’ll need those a bit later. For the mushrooms, I used a mix of brown button mushrooms and shiitake, but feel free to pick whichever kind is available to you.

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In a large pot, saute on high heat white and light green parts of the leek, garlic and carrot on olive oil, until softened. Add in mushrooms and dark green leek parts to cook down for a few minutes. You might want to do this in a few smaller batches, as the amount of chopped mushrooms might seem enormous at first. Once mushrooms have cooked down and most of the liquid has evaporated, add in the rice to briefly toast, while stirring frequently. Then add in water, salt and pepper, bring to a boil, reduce heat to low and cook with the lid cracked open for 30-40 minutes, until the rice has cooked through. Once you’ve covered the pot with a lid and reduced heat there is no need for stirring, so just step away from the stove and do your own thing as the dish cooks.

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Taste and adjust seasoning, stir in chopped parsley and serve.

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Kako su dani sve topliji, tražim brza jela koja se mogu nakuhati u većim količinama, a sve da mogu biti što dalje od štednjaka što je moguće. Ovo je jelo idealno jer se brzo može smutiti i ne zahtijeva da stalno stojite nad kipućim loncem.

SASTOJCI:

(Za 6 porcija / 5,75 kn po porciji / 34,47 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki poriluk (6,00 kn)

4 češnja češnjaka (1,00 kn)

1 velika mrkva (0,75 kn)

500 g gljiva (20,00 kn)

2 šalice smeđe riže (5,00 kn)

3 šalice vode (–)

½ žličice soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,05 kn)

Pregršt svježeg peršina, grubo nasjeckanog (1,00 kn)

PRIPREMA:

Operite i narežite gljive i svo povrće, ali držite tamno zeleni dio poriluka odvojen od ostatka jer će vam trebati malo kasnije. Ja sam od gljiva uzela mješavinu smeđih šampinjona i shii taka, ali slobodno upotrijebite one koje su vam na raspolaganju.

U velikom loncu i na jakoj vatri, na maslinovom ulju izdinstajte da omekšaju bijeli i svijetlo zeleni dio poriluka, čenjak i mrkvu. Dodajte gljive i tamno zeleni dio poriluka i kuhajte par minuta da se gljivama smanji volumen. Možda ćete sve morati dodavati u par manjih tura, jer će količina narezanih gljiva isprve biti enormna. Kada se gljive skuhaju i većina tekućine ispari, dodajte rižu i kratko ju tostirajte, uz često miješanje. Onda dodajte vodu, sol i papar, pustite da zavrije, smanjite vatru na nisku i kuhajte sa odškrinutim poklopcem 30-40 minuta, sve dok se riža ne skuha. Kada ste poklopili lonac i smanjili temperaturu više nema potrebe za miješanjem, pa samo pustite da se riža kuha i slobodno se bavite drugim stvarima.

Kušajte i prilagodite začine, umiješajte nasjeckani peršin i poslužite.

Leek and Mushroom Brown Rice Pilaf (vegan) / Pilav od smeđe riže sa porilukom i gljivama (veganski)