side dish

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

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I know, I know. The title itself seems overwhelming and I’m piling on dishes one on top of the other. But this whole meal is actually fairly easy to make. As the majority of work here actually gets done in the oven, you have quite a lot of off time on your hands. If you have a food processor too, preparing this should really be a breeze.

I also have a confession to make here. My ‘meatballs’ totally fell apart while baking and melted into small, thick puddles. Of course, I myself am to blame here and the very generous splash of water I added to the food processor, so my mixture turned out too mushy. Skip the water altogether (or add a tablespoon at the time) and you should be just fine. Oh, and I totally reshaped those things into balls once they were baked. After all, my home isn’t a five star Michelin kitchen and such ingenious deviations are not frowned upon.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the salsa:

5 tomatoes (1.07 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

1 large onion (0.10 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp olive oil (0.09 EUR)

1 tsp dried oregano (0.07 EUR)

For the squash:

1 spaghetti squash (1.33 EUR)

Generous pinch of salt (0.01 EUR)

Generous pinch of freshly ground black pepper (0.01 EUR)

2 garlic cloves (0.07 EUR)

2 tbsp olive oil (0.09 EUR)

For vegan ‘meatballs’:

2 cups cooked lentils (0.53 EUR)

1 onion, peeled (0.07 EUR)

3 garlic cloves, peeled (0.10 EUR)

2 carrots, peeled (0.13 EUR)

2 tbsp ground flax seed (0.07 EUR)

4 tbsp olive oil (0.18 EUR)

1 tsp dried red pepper flakes (0.07 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

2 tbsp dried parsley (0.13 EUR)

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METHOD:

We’re gonna start off by making salsa. Preheat oven to 220°C. Halve tomatoes and spread on a baking pan with skins down. Season generously with salt and pepper. Quarter onion with its skin intact and leave the skins on garlic cloves too. Tuck those around tomatoes, then drizzle all with olive oil. Bake for about 45 minutes, until slightly charred. Allow to cool a bit before discarding onion and garlic skins and running everything through a food processor, including all the delicious juices left at the bottom of the pan. Stir in oregano and keep someplace warm until squash and ‘meatballs’ are ready. You can also bring it to a simmer later on, or prepare the salsa the day ahead. Simmering for a bit should also work if your tomatoes are too watery and you feel like the finished salsa isn’t thick enough.

While the tomatoes are roasting, prepare your squash and vegan ‘meatballs’.

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Line two baking trays with aluminum foil for easy cleanup. Wash the whole squash, cut it in half and scoop out and discard seeds. Season generously with salt and pepper, place one unpeeled garlic clove on each half, then drizzle everything with olive oil. Place the squash halves with skins down on one prepared baking sheet.

Place parchment paper on another foil-lined baking sheet (trust me on this). Add ‘meatball’ ingredients to a food processor and blitz to desired consistency. If necessary, add in a splash of water, but be wary not to overdo it, like I have. Taste the mixture and adjust seasoning. Use a spoon or a small ice cream scoop to make balls and spread them on foil and parchment lined baking sheet.

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When ready to bake, preheat oven to 200°C (or reduce heat, if you just finished with the salsa). Squash should be done after 45-50 minutes and ‘meatballs’ after about 25-30 minutes so plan accordingly. Once the squash is done, squeeze the garlic cloves out of their skins and use two forks to fluff the squash into strands. Stir thoroughly.

Serve squash with ‘meatballs’ and salsa ladled on top. Boom, there’s your fancy meal.

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Znam, znam, već se i sam naslov čini zastrašujuć, a ja samo nabacujem jela jedno na drugo. Ali cijeli ovaj objed je jako jednostavan za pripremiti. Pošto se skoro sve zbiva u pećnici, zapravo ćete većinu vremena biti slobodni za baviti se drugim stvarima. Ako imate doma i multipraktik, ovo ćete jelo spremiti za čas.

Također vam moram i nešto priznati. Moje su se ‘mesne’ okruglice poraspadale i tijekom pečenja pretvorile u debele lokve. Naravno, tu sam si sama kriva jer sam u multipraktik dodala previše vode pa mi je smjesa ispala premokra. Da se to ne dogodi i vama skroz zaobiđite vodu ili ju po potrebi dodajte žlicu po žlicu. Okruglice sam na kraju ponovno oblikovala kada su se ispekle i stvar je bila spašena. Pošto doma ne vodim Michelinovu kuhinju, takve ingenijozne devijacije su skroz dopuštene.

SASTOJCI:

(Za 4 porcije / 8,03 kn po porciji / 32,12 kn za sve)

Za šalšu:

5 rajčica (8,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 veliki luk (0,75 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žličica sušenog origana (0,50 kn)

Za tikvu:

1 špageti tikva (10,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 češnja češnjaka (0,50 kn)

2 žlice maslinovog ulja (0,66 kn)

Za veganske ‘mesne’ okruglice:

2 šalice kuhane leće (4,00 kn)

1 luk, oguljeni (0,50 kn)

3 češnja češnjaka, oguljena (0,75 kn)

2 mrkve, oguljene (1,00 kn)

2 žlice mljevenih sjemenki lana (0,50 kn)

4 žlice maslinovog ulja (1,32 kn)

1 žličica sušenog čilija u pahuljicama (0,50 kn)

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

2 žlice sušenog peršina (1,00 kn)

PRIPREMA:

Prvo ćemo pripremiti šalšu. Zagrijte pećnicu na 220°C. Raspolovite rajčice i raširite ih po posudi za pečenje sa kožom prema dolje. Dobro ih začinite solju i paprom. Raščetvorite luk zajedno sa ljuskom te ostavite ljuske i na češnjaku, pa sve njih rasporedite oko rajčica i još sve skupa pokapajte maslinovim uljem. Pecite oko 45 minuta, dok se ne ulovi lagana korica. Pustite da se malo ohladi prije nego što bacite ljuske sa luka i češnjaka. Sve skupa propasirajte, zajedno sa tekućinom koja se skupila na dnu protvana. Umiješajte origano i držite na toplom dok tikva i okruglice ne budu gotovi. Po potrebi šalšu možete kasnije i zakuhati, ili ju čak pripremiti i dan ranije. Ako su vam rajčice prevodenaste i šalša ispadne prerijetka, također kratko prokuhajte da se sve fino zgusne.

Dok se rajčice peku, pripremite tikvu i okruglice.

Obložite dva protvana aluminijskom folijom za lakše čišćenje. Operite cijelu tikvu te ju onda raspolovite i izvadite i bacite sjemenke. Dobro začinite solju i paprom, stavite po jedan neoguljeni češanj češnjaka u svaku polovicu i pokapajte tikvu maslinovim uljem te sa kožom prema dolje stavite tikvu na jedan pripremljeni protvan.

Na drugi folijom obloženi protvan stavite list papira za pečenje (vjerujte mi). Dodajte sve sastojke za okruglice u multipraktik i propulsirajte do željene konzistencije. Po potrebi ulijte i mrvicu vode, ali pazite da ne pretjerate kao ja. Kušajte smjesu i prilagodite začine. Žlicom ili malom žlicom za sladoled grabite smjesu i oblikujte ju u kuglice. Okruglice raširite po protvanu obloženom folijom i papirom za pečenje.

Kada ste spremni za pečenje zagrijte pećnicu na 200°C, ili smanjite temperaturu ako ste upravo pekli šalšu. Tikva će biti gotova za 45-50 minuta, a okruglice nakon 25-30 minuta, tako da znate planirati. Kada je tikva gotova, istisnite češnjak iz ljuski i sa dvije vilice raščerupajte meso tikve u rezance i sve dobro promiješajte.

Poslužite tikvu i okruglice prelivene sa šalšom. Vaš fensi ručak je spreman.

Spaghetti Squash with Roasted Tomato Salsa and Vegan ‘Meatballs’ (vegan, low carb) / Špageti tikva sa šalšom od pečenih rajčica i veganskim ‘mesnim’ okruglicama (vegansko, low carb)

Crunchy Mixed Greens with Mustardy Fish Sauce Dressing / Hrskava zelena salata sa dresingom od senfa i ribljeg umaka

Crunch Crunch Away, , , 1 Comment

The spring has kicked in here and things are in full bloom, with first shy greenery wrapping itself around the bare branches. This weather puts me in a mood for some lighter food, so here’s a delicious salad recipe for you to try out. The fish sauce and mustard combo definitely add that special something to it.

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INGREDIENTS:

(Yields 2 servings / 1.19 EUR per serving / 2.37 EUR for all)

For the salad:

Large handful of mixed greens; I used baby spinach, baby chard, arugula, bull’s blood and lamb’s lettuce mix (1.33 EUR)

1 large carrot (0.10 EUR)

4 spring onions (0.53 EUR)

For the dressing:

1 tsp mustard (0.03 EUR)

1 tbsp fish sauce (0.13 EUR)

2 tbsp olive oil (0.09 EUR)

1 tbsp lemon juice (0.13 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

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METHOD:

Wash and pat dry all the veggies. Discard any suspicious bits and peel the carrot. Chop the onions and carrot into thin strips, roughly chop up the greens and then toss everything together. Whisk all the dressing ingredients in a small bowl until emulsified. Taste and adjust seasoning, then drizzle the dressing over your veggies. Serve immediately.

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Proljeće je ovdje u punom zamahu, a prvo sramežljivo zelenje počelo se pojavljivati na golim granama. Sa takvim mi se vremenom odma jede i laganija hrana, tako da vam evo jedan brzinski recept za finu salatu koji možete isprobati, a kombinacija ribljeg umaka i senfa tu dodaju mrvicu nečeg posebnog.

SASTOJCI:

(Za 2 porcije / 8,96 kn po porciji / 17,91 kn za sve)

Za salatu:

Veliki pregršt miješanog zelenja; ja sam upotrijebila miks baby špinata, baby blitve, rukole, bull’s blooda i matovilca (10,00 kn)

1 velika mrkva (0,75 kn)

4 mlada luka (4,00 kn)

Za dresing:

1 žličica senfa (0,25 kn)

1 žlica ribljeg umaka (1,00 kn)

2 žlice maslinovog ulja (0,66 kn)

1 žlica limunovog soka (1,00 kn)

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

PRIPREMA:

Operite i kuhinjskom krpom lagano posušite povrće. Bacite sve sumnjive dijelove i ogulite mrkvu. Luk i mrkvu narežite na trakice, grubo narežite zelenje, pa sve to pomiješajte. Razmutite sve sastojke za dresing u maloj zdjelici dok ne dobijete emulziju. Kušajte i prilagodite začine, pa pokapajte dresing po povrću. Poslužite odmah.

Crunchy Mixed Greens with Mustardy Fish Sauce Dressing / Hrskava zelena salata sa dresingom od senfa i ribljeg umaka

Potato Halves with Bacon / Krumpirove pole sa špekom

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I’ve been craving something savory, crispy and smoky and these potato halves were just the thing. They’re inexpensive, super simple to make and require only a few ingredients, all of which we had at home.

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INGREDIENTS:

(Yields 2 servings / 0.42 EUR per serving / 0.84 EUR for all)

5-6 potatoes (0.40 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.03 EUR)

Small piece of bacon (0.40 EUR)

METHOD:

Preheat oven to 200°C. Give potatoes a good scrub and cut them in half. Arrange potatoes in a baking dish with skins facing down and sprinkle with salt and pepper. Bake potatoes for about 45 minutes, until slightly crispy and deep golden-brown. Cut the bacon in small pieces and arrange on top of potatoes. Finish baking potatoes for another 15 minutes, until bacon is nice and crispy. Serve with a big crunchy salad and a dollop of sour cream.

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Baš mi se jako jelo nešto slano, hrskavo i sa aromom dima, a ove krumpirove pole su bile baš prava stvar. Ovo jelo je jeftino, skroz jednostavno za napraviti i uključuje samo par sastojaka, a koje smo sve ionako već imali doma.

SASTOJCI:

(Za 2 porcije / 3,13 kn po porciji / 6,26 kn za sve)

5-6 krumpira (3,00 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,25 kn)

Mali komadić špeka (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Dobro oribajte i raspolovite krumpire. Poslažite krumpire po posudi za pečenje, sa ljuskom okrenutom prema dolje, te posipajte sa soli i paprom. Pecite krumpire oko 45 minuta, dok se ne zahrskaju i ne budu zlatno-smeđi. Narežite špek na male komadiće i poslažite po krumpirima, pa pecite još 15 minuta da se špek zahrska. Poslužite sa velikom salatom i žlicom kiselog vrhnja.

Potato Halves with Bacon / Krumpirove pole sa špekom

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom

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Last week we had a blast of fake spring and temperature suddenly plummeted from -13°C to +13°C in a day. Let me tell you, it’s been glorious to finally take off the gloves, scarves, hats and all seven layers of underclothes. I suddenly felt like grilling something (even though all my grilling is done in a pan on a stove) and a nice juicy chunk of tuna caught my eye. Whenever I have such a nice fresh piece of meat or fish, I go very minimal with the seasonings.

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INGREDIENTS:

(Yields 2 servings)

For potatoes:

4-5 potatoes

Good pinch of salt

Good pinch of freshly ground black pepper

3 garlic cloves, minced

Handful of fresh parsley, chopped

2 tbsp olive oil

For tuna:

2 tuna steaks

1 tbsp olive oil

Good pinch of salt

Good pinch of freshly ground black pepper

Lemon juice for serving

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METHOD:

Peel and cube potatoes, add to a pot, cover with water and place on high heat. When potatoes reach rolling boil, reduce heat to medium and simmer for about 20 minutes, until potatoes are cooked through. Once cooked, drain the potatoes and toss with salt, pepper, garlic, parsley and olive oil.

While the potatoes are cooking, place a grilling pan on high heat for 2-3 minutes until warms up. Pat-dry the tuna steaks with a kitchen towel, brush with olive oil and sprinkle them lightly with salt and pepper. Place tuna steaks on preheated grilling pan and grill for about 2-3 minutes, then flip and finish on the other side for a minute or two. Serve immediately with a squeeze of lemon juice.

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Prošloga smo tjedna imali nalet lažnog proljeća i temperature su odjednom u jendom danu skočile sa -13°C na +13°C. Samo da znate, bilo je čista milina napokon se izvući iz kapa, šalova, rukavica i sedam podslojeva odjeće. Odmah mi se nešto peklo na grilu (iako ja to sve radim na gril tavi na štednjaku), a za oko mi je zapeo lijepi komad sočne tune. Kad god imam tako dobro svježe meso ili ribu, začine svedem na minimum.

SASTOJCI:

(Za 2 porcije)

Za krumpire:

4-5 krumpira

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

3 češnja češnjaka, sitno sjeckana

Pregršt svježeg peršina, nasjeckan

2 žlice maslinovog ulja

Za tunu:

2 odreska tune

1 žlica maslinovog ulja

Dobar prstohvat soli

Dobar prstohvat svježe mljevenog crnog papra

Sok od limuna za posluživanje

PRIPREMA:

Ogulite i narežite krumpir na kocke, dodajte u lonac, pokrijte vodom i stavite na jaku vatru. Kada voda zavrije, smanjite vatru, te kuhajte na srednjoj temperaturi oko 20 minuta, dok se krumpiri skroz ne skuhaju. Procijedite kuhane krumpire i pomiješajte ih sa soli, paprom, češnjakom, peršinom i maslinovim uljem.

U međuvremenu dok se krumpiri kuhaju, stavite gril tavu na jaku vatru na 2-3 minute da se dobro ugrije. Tunu posušite kuhinjskim ručnikom, premažite maslinovim uljem i lagano posipajte solju i paprom. Stavite odreske tune na zagrijanu tavu i pecite oko 2-3 minute na jednoj strani, pa onda okrenite i dovršite još minutu-dvije na drugoj strani. Tunu pokapajte limunovim sokom i poslužite odmah.

Grilled Tuna Steaks with Garlic Potatoes / Tuna steak sa žara i krumpiri s češnjakom

Peas and Carrot Risotto / Rižoto od graška i mrkve

Crunch Crunch Away, , , , , , , , 4 Comments

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

Simple Curried Lentils (including a vegan option) / Jednostavna leća sa curryjem (uključena i veganska opcija)

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

We’ve been having a period of Siberian-like freezing weather for quite a while and all I wanna do is eat comforting food. Of course, it has to be spicy too, to warm me up a little and uplift my spirits. Honestly, I’m still pretty lazy about cooking, as part of ongoing holiday recuperation, and try to keep things minimal. This lentil dish filled all of the above criteria and I liked it so much that I’ve already made it twice during the past week.

If you want to make this in vegan version, just be sure to substitute butter with coconut or olive oil and add vegetable stock to it instead of chicken.

INGREDIENTS:

(Yields 4 servings / 0.78 EUR per serving / 3.13 EUR for all)

2 tbsp butter (0.27 EUR)

2 large onions, diced (0.20 EUR)

6 garlic cloves, minced (0.20 EUR)

1 can of peeled tomatoes (0.67 EUR)

1 cup red lentils (1.00 EUR)

2 cups chicken stock (0.48 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sweet Hungarian paprika (0.07 EUR)

1 tsp curry powder (0.07 EUR)

Pinch of chili flakes (0.03 EUR)

2 tbsp chopped fresh parsley (0.13 EUR)

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METHOD:

Place pot with butter on high heat. As soon as the butter melts, add diced onion and saute for a few minutes until softened and slightly translucent. Add minced garlic, briefly stir and add in canned tomatoes. Crush the tomatoes using your spatula. Wash lentils in colander under running water, then add to the pot together with stock, salt, paprika, curry and chili flakes. Stir and bring to a rolling boil.

Once boiling, reduce heat and simmer for about 45 minutes, until thick and creamy. Be sure to stir occasionally, so the lentils wouldn’t stick to the bottom of the pot. Taste, adjust seasoning and serve sprinkled with fresh chopped parsley.

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S obzirom na sibirske vremenske uvjete zadnjih dana, jede mi se samo neka utješna hrana. Naravno, to mora biti ljuto, da me malo ugrije i ojača mi duh. Iskreno, još uvijek sam malo lijena što se tiče kuhanja, a što je i dio oporavka od zimskih blagdana, pa se trudim stvari raditi minimalistički. Ovo jelo od leće ispunjava sve gornje stavke i toliko mi se svidjelo da sam ga kuhala već dva puta u zadnjih tjedan dana.

Ako želite ovo napraviti u veganskoj verziji, nema problema. Samo zamijenite maslac sa kokosovim ili maslinovim uljem, a umjesto pilećeg temeljca podlijte sa povrtnim.

SASTOJCI:

(Za 4 porcije / 5,85 kn po porciji / 23,38 kn za sve)

2 žlice maslaca (2,00 kn)

2 velika luka, sitno nasjeckana (1,50 kn)

6 češnjeva češnjaka, sitno nasjeckanih (1,50 kn)

1 konzerva pelata (5,00 kn)

1 šalica crvene leće (7,50 kn)

2 šalice pilećeg temeljca (3,62 kn)

1 žličica soli (0,01 kn)

1 žlica slatke crvene paprike (0,50 kn)

1 žličica currya u prahu (0,50 kn)

Prstohvat sušenog chilija u pahuljicama (0,25 kn)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Stavite lonac sa maslacem na jaku vatru. Čim se maslac otopi dodajte luk i dinstajte par minuta dok luk ne omekša i ne postane staklast. Dodajte sjeckani češnjak, kratko promiješajte, pa ubacite pelate i usitnite ih sa kuhačom. U cjedilu operite leću pod mlazom vode, te stavite u lonac skupa sa temeljcem, soli, paprikom, curryjem i chilijem. Dobro promiješajte i pustite da zavrije.

Kada sve zavrije, smanjite vatru i krčkajte oko 45 minuta, da leća zgusne i postane kremasta. Samo pazite da povremeno promiješate kako se leća ne bi zalijepila za dno lonca. Kušajte, prilagodite začine i poslužite posipano svježim sjeckanim peršinom.

Simple Curried Lentils (including a vegan option) / Jednostavna leća sa curryjem (uključena i veganska opcija)

Roasted Root Veggies (vegan, low histamine) / Pečeno korjenasto povrće (vegansko, niskohistaminsko)

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If you stopped by my blog during the past week you’re already aware that I’ve posted two pesto recipes. Now I bring you a quick and healthy dish, which isn’t really a recipe at all, for simple roasted root veggies that go fantastic with aforementioned pesto.

INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.79 EUR for all)

1 kilo of mixed orange, yellow and purple carrots (2.00 EUR)

3 parsley roots (0.50 EUR)

1-2 large parsnips (1.00 EUR)

2 tbsp coconut oil (0.27 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

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METHOD:

Preheat oven to 200°C. Wash, peel and halve or quarter all the veggies. Toss with coconut oil, salt and pepper and spread on a baking sheet. Roast from 45 minutes up to one hour, until veggies are softened and slightly caramelized. Stir once halfway through roasting to ensure even doneness. Serve dolloped with pesto or any other sauce of your choice.

Ako ste u zadnjih tjedan dana navraćali do mojeg bloga, znate da sam objavila dva recepta za pesto. Sada vam donosim jednostavno i zdravo jelo, koje zapravo niti nije recept, za lagano pečeno povrće koje super ide uz gore spomenuti pesto.

SASTOJCI:

(Za 6 porcija / 4,72 kn po porciji / 28,31 kn za sve)

1 kg miješanih narančastih, žutih i ljubičastih mrkvi (15,00 kn)

3 korijena peršina (3,75 kn)

1-2 velika pastrnjaka (7,50 kn)

2 žlice kokosovog ulja (2,00 kn)

1 žličica soli (0,01 kn)

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

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite, ogulite i raščetvorite ili prepolovite svo povrće. Pomiješajte sa kokosovim uljem, soli i paprom, te raširite po protvanu za pečenje. Pecite od 45 minuta do jednog sata, dok povrće ne omekša i lagano se ne karamelizira. Promiješajte jednom na pola pečenja kako bi osigurali da je sve jednako gotovo. Poslužite sa pestom ili nekim drugim umakom po vašem izboru.

Roasted Root Veggies (vegan, low histamine) / Pečeno korjenasto povrće (vegansko, niskohistaminsko)

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

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I’m gonna just throw this out in the open. This dish is very fugly looking. Don’t cook it if you’re trying to impress on a first date. On the other hand, it’s also so comforting and tasty. So maybe reserve it for that date night when you stop feeling uncomfortable parading your ugliest, but coziest, sweatpants in front of your significant other. Or, you know, just keep a batch around for those weeknights when you’re too zonked to even consider cooking. Trust me – you’ll thank yourself on any Wednesday evening for having sense enough to whip this up on a lazy Sunday.

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INGREDIENTS:

(Yields 6 servings / 0.63 EUR per serving / 3.78 EUR for all)

2 tbsp sunflower seed oil (0.01 EUR)

1 large onion (0.10 EUR)

Small chunk of bacon (0.67 EUR)

500 grams of portobello mushrooms (2.00 EUR)

3 garlic cloves (0.10 EUR)

1 large tomato (0.27 EUR)

½ cup millet (0.40 EUR)

½ cup pearl barley (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 bay leaf (0.01 EUR)

2 ½ cups water (–)

2 tbsp finely chopped fresh parsley (0.13 EUR)

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METHOD:

Finely dice all of the vegetables and bacon. Halve and slice the mushrooms. Place a large skillet on high heat to warm up. Add oil, then saute onion for a few minutes until softened. Add in bacon and cook to crisp up. Gradually add in sliced mushrooms to cook them down. It probably looks like you have an enormous amount overflowing your skillet, but those will cook down in just minutes.

When mushrooms have cooked down, add in garlic, tomato, millet, barley, salt, pepper, bay leaf and water. Stir to combine, bring to a boil, immediately reduce heat to low and cook with a lid cracked open for 25-30 minutes, until barley is cooked through. Fluff up with a fork and serve sprinkled with fresh parsley.

This dish reheats and freezes great, so do yourself a big favor and stock up.

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Biti ću iskrena sa vama: ovo jelo izgleda užasno grdo. Nemojte ga kuhati da nekog impresionirate na prvom spoju. S druge strane, jako je fino. Pa ga možda spremite za večeri kada vam prestane biti neugodno pred boljom polovicom defilirati u vašoj najružnijoj i najudobnijoj trenirci. Ili jednostavno imajte zalihu za dane u tjednu kada ste prekrepani da i pomislite na kuhanje. Vjerujte mi – reći ćete si jedno veliko hvala u srijedu navečer što ste bili dovoljno mudri da si ovo skuhate u lijenu nedjelju.

SASTOJCI:

(Za 6 porcija / 4,73 kn po porciji / 28,36 kn za sve)

2 žlice suncokretovog ulja (0,10 kn)

1 veliki luk (0,75 kn)

Mali komadić špeka (5,00 kn)

500 g šampinjona (15,00 kn)

3 češnja češnjaka (0,75 kn)

1 velika rajčiuca (2,00 kn)

½ šalice prosa (3,00 kn)

½ šalice ječmene kaše (0,50 kn)

1 žličica soli (0,01 kn)

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

1 lovorov list (0,20 kn)

2 ½ šalice vode (–)

2 žlice sjeckanog svježeg peršina (1,00 kn)

PRIPREMA:

Fino nasjeckajte svo povrće i špek. Raspolovite i narežite gljive na listiće. Stavite veliku tavu na jaku vatru i pustite da se ugrije. Dodajte u tavu ulje pa kratko popržite luk da omekša. Ubacite špek i dinstajte ga dok se ne zahrska. Postepeno dodajte i kuhajte gljive da iz njih izađe većina tekućine. Možda će vam se učiniti da imate enormnu količinu gljiva u tavi, ali će se one brzo iskuhati i smanjiti u volumenu.

Kada su gljive gotove, dodajte češnjak, rajčicu, proso, ječam, sol, papar, lovorov list i vodu. Dobro promiješajte, pustite da zavrije pa smanjite vatru na skroz lagano. Kuhajte sa odškrinutim poklopcem 25-30 minuta, dok se ječam skroz ne skuha. Vilicom raštrkajte i poslužite posipano svježim peršinom.

Ovo se jelo super podgrijava i smrzava, pa si napravite veliku uslugu i nakuhajte veću zalihu.

Barley and Millet Mushroom Skillet / Ječam i proso sa gljivama

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

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Peppers are everywhere and the smell of them cooking is just too tempting to be ignored. This is my take on traditional stuffed peppers in an attempt to feed a vegetarian boyfriend on a low-histamine diet.

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INGREDIENTS:

(Yields 7 stuffed peppers / 0.30 EUR per pepper / 2.07 EUR for all)

7 large bell peppers (0.67 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

1 large carrot (0.07 EUR)

1 small zucchini (0.07 EUR)

Handful of fresh parsley (0.07 EUR)

1 cup precooked rice (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 ball of mozzarella cheese (0.93 EUR)

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METHOD:

Preheat oven to 200°C. Wash peppers and remove stem and seeds with a small paring knife, while leaving the rest of the skins intact. Cut mozzarella into 7 equal segments. Wash and finely chop up onion, garlic, carrot, zucchini and parsley, then mix together with rice, salt, pepper and paprika. Using a spoon, place small amount of stuffing in each pepper, add mozzarella slice in the center and then fill up with more stuffing.

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Arrange upturned peppers in an oven-safe dish and bake for 45 minutes, until tops are crispy and slightly charred.

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Paprike su svuda oko nas, a mirisi koji se šire dok se kuhaju su jednostavno prezamamni da ih se samo tako može zanemariti. Ovo je moj pokušaj da modificiram tradicionalne punjene paprike i nahranim dečka vegetarijanca na niskohistaminskoj dijeti.

SASTOJCI:

(Za 7 punjenih paprika / 2,19 kn po paprici / 15,31 kn za sve)

7 velikih paprika babura (5,00 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

1 velika mrkva (0,50 kn)

1 mala tikvica (0,50 kn)

Pregršt svježeg peršina (0,50 kn)

1 šalica kuhane riže (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 loptica mozzarelle (7,00 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Operite paprike pa im nožićem izdubite peteljke i sjemenke, pazeći da ne oštetite ostatak kože. Narežite mozzarellu na 7 jednakih dijelova. Operite i fino nasjeckajte luk, češnjak, mrkvu, tikvicu i peršin, pa pomiješajte sa rižom, soli, paprom i crvenom paprikom. Žlicom stavite malu količinu nadjeva u papriku, u sredinu stavite komadić mozzarelle, pa onda napunite do kraja papriku sa još nadjeva.

Složite paprike okrenute prema gore u vatrostalnoj posudi i pecite 45 minuta, dok vrhovi ne budu hrskavi i zažareni.

Mozzarella and Veggie Stuffed Peppers (vegetarian, low-histamine) / Paprike punjene mozzarellom i povrćem (vegetarijanske, niskohistaminske)

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

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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)