Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Have some leftover rice and mushrooms in your fridge? Fear not, I have just the thing for you to make. This dish comes together in no time and tastes better than any takeout.

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INGREDIENTS:

(Yields 4 servings / 1.19 EUR per serving / 4.74 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

8 Portobello mushrooms (0.53 EUR)

2-3 clusters of oyster mushrooms (1.00 EUR)

4 shiitake mushrooms (0.80 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.03 EUR)

2 eggs (0.40 EUR)

6 cups precooked cold rice (0.80 EUR)

3 tbsp ketchup (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

4 tbsp Sriracha (0.53 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice all of the mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Add in all of the mushrooms, season with salt and pepper, then cook for 5-10 minutes, until slightly crispy and reduced in size.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, ketchup, soy sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately, generously drizzled with Sriracha.

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Imate doma nešto gljiva i ostataka kuhane riže? Ne bojte se, imam baš pravu stvar za vas! Ovo ćete jelo pripremiti za čas, a sto puta je ukusnije od bilo koje dostave.

SASTOJCI:

(Za 4 porcije / 8,12 kn po porciji / 32,46 kn za sve)

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

1 veliki luk (0,75 kn)

8 šampinjona (4,00 kn)

2-3 ‘grozda’ bukovača (7,50 kn)

4 shiitake (6,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 jaja (3,00 kn)

6 šalica kuhane hladne riže (3,00 kn)

3 žlice kečapa (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

4 žlice Sriracha umaka (4,00 kn)

PRIPREMA:

Ogulite i sitno nasjeckajte luk. Očistite i tanko narežite sve gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Ubacite sve gljive, začinite solju i paprom, pa kuhajte 5-10 minuta dok se malo ne zahrskaju i volumen im se ne smanji.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, kečap, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah, pokapano sa dobrom mjerom Srirache.

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Mixed Mushroom Fried Rice (Vegetarian) / Pržena riža sa miješanim gljivama (vegetarijanska)

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

This dish is super simple to make, but an absolute bomb. It’s also a great way to use up any leftovers, especially if you have some precooked buckwheat lying around. You could basically do this with any other grain as well. The casserole itself is very filling and satisfying and can also be prepared in advance to reheat when necessary.

I’ve tried baking the casserole both in muffin tins and in a small ramekin and I feel that the ramekin is a better option here, as the texture was too delicate and the muffins simply wouldn’t hold themselves together. However, they still tasted great and were a great portable option, as long as I left everything intact for transport in the silicone muffin molds.

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INGREDIENTS:

(Yields 6 generous servings / 0.91 EUR per serving / 5.44 EUR for all)

For buckwheat:

2 tbsp sunflower seed oil (0.03 EUR)

1 large purple onion (0.13 EUR)

2 garlic cloves (0.07 EUR)

1 cup raw buckwheat (0.67 EUR)

2 and ½ cups vegetable broth (0.33 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp tomato paste (0.13 EUR)

1 tsp Gochujang – Korean chili paste (0.07 EUR)

1 bay leaf (0.03 EUR)

2 carrots (0.20 EUR)

Large handful of fresh baby spinach (0.67 EUR)

For the casserole:

3 eggs (0.60 EUR)

1 cup crème fraiche (0.67 EUR)

1 cup farmer’s cheese (0.80 EUR)

Pinch of salt (0.01 EUR)

2 cups shredded cheese (0.93 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

Additional:

Oil for greasing the pan (0.01 EUR)

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METHOD:

Wash and peel all the veggies. Finely dice the onion and mince garlic. Add the oil to a pot on high heat. Saute onion for about five minutes until translucent, then add in garlic and cook for a minute until fragrant. Add in buckwheat, veggie broth, garlic powder, salt, pepper, tomato paste, Gochujang and bay leaf. Bring to a rolling boil, then reduce heat and cook with a lid cracked open for 10-15 minutes, until buckwheat is cooked through.

Meanwhile, while the buckwheat is cooking, shred the carrot on a box grater. Once the buckwheat is done, remove from heat and stir in spinach and shredded carrot. Put the lid back on and the veggies will wilt down from residual heat. Allow the buckwheat to cool a bit before proceeding, so you can also cook the buckwheat in advance, up to few days ahead.

Preheat the oven to 200°C. Lightly grease a baking dish and set aside. In a bowl, whisk together eggs, crème fraiche, farmer’s cheese and salt. Stir about two thirds of cheese mix into cooled buckwheat, along with half of the shredded cheese. Transfer the buckwheat into a prepared baking dish, top with remaining egg mixture and sprinkle with reserved cheese. Crack some black pepper on top and bake for about 30 minutes, until bubbly and golden-brown on top. Serve warm.

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Ovo jelo je jako jednostavno za pripremiti, a totalna je bomba. Također je izvrstan način da iskoristite razne ostatke, a posebno ako vam se pri ruci nađe i kuhane heljde. Zapravo bi ste umjesto heljde lako mogli upotrijebiti i bilo koju drugu žitaricu. Ovaj je složenac super zasitan i ukusan, a također se možete pripremiti i unaprijed te podgrijati prema potrebi.

Ja sam složenac pokušala peći i u maloj posudi i kalupima za mafine, a čini mi se da je posuda bila bolja opcija jer je tekstura složenca predelikatna, pa mafini nisu baš najbolje držali oblik. Svejedno su bili jako ukusni i dobra prijenosna opcija, sve dok bi složenac držala u silikonskim mafin kalupima prilikom transporta.

SASTOJCI:

(Za 6 izdašnih porcija / 6,78 kn po porciji / 40,67 kn za sve)

Za heljdu:

2 žlice suncokretovog ulja (0,20 kn)

1 veliki ljubičasti luk (1,00 kn)

2 češnja češnjaka (0,50 kn)

1 šalica sirove heljde (5,00 kn)

2 i ½ šalice povrtnog temeljca (2,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

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

1 lovorov list (0,20 kn)

2 mrkve (1,50 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Za složenac:

3 jaja (4,50 kn)

1 šalica milerama (5,00 kn)

1 šalica svježeg sira (6,00 kn)

Prstohvat soli (0,01 kn)

2 šalice ribanog sira (7,00 kn)

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

Dodatno:

Ulje za namastiti protvan (0,10 kn)

PRIPREMA:

Operite i ogulite sve povrće. Fino nasjeckajte luk i češnjak. Ulje stavite u lonac na jakoj vatri, pa pet minuta prodinstajte luk, dok ne postane staklast. Ubacite češnjak te kuhajte minutu da zamiriši. Dodajte heljdu, temeljac, češnjak u prahu, sol, papar, koncentrat od rajčice, Gochujang i lovor. Pustite da zavrije, pa smanjite vatru i kuhajte 10-15 minuta sa odškrinutim poklopcem, dok heljda ne bude gotova.

U međuvremenu, dok se heljda kuha, naribajte mrkvu. Kada je heljda gotova, maknite ju s vatre i umiješajte u nju špinat i ribanu mrkvu. Vratite poklopac na lonac i ostavite da miruje, kako bi povrće povenulo od zaostale topline. Pustite da se heljda ohladi prije nego nastavite, tako da heljdu zapravo možete skuhati i do par dana unaprijed.

Zagrijte pećnicu na 200°C. Lagano namastite posudu za pečenje i stavite na stranu. U zdjelici pomiješajte jaja, mileram, svježi sir i sol. Oko dvije trećine te smjese umiješajte u ohlađenu heljdu skupa sa pola količine ribanog sira. Heljdu sada preselite u pripremljenu posudu, pa po vrhu rasporedite ostatak smjese svježeg sira i jaja i posipajte preostalim ribanim sirom. Začinite crnim paprom i pecite oko 30 minuta, dok sve ne bude lijepo zapečeno i zlatno-smeđe. Poslužite toplo.

Cheesy Buckwheat and Veggie Casserole (vegetarian) / Složenac od heljde, sira i povrća (vegetarijanski)

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

Oh, hey, look, it’s a one-pot pasta dish! I haven’t made any of those in a while, which needs to be promptly corrected. I used fresh store-bought Spätzle in the recipe, but you’re more than welcome to substitute them with any other type of fresh or dried pasta. Just keep in mind that dried pasta will require more liquid and a longer cooking time to thoroughly cook, so adjust accordingly.

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INGREDIENTS:

(Yields 4 servings / 1.25 EUR per serving / 5.01 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

2 large onions (0.20 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams of Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

½ small head of kale (0.20 EUR)

500 grams of Spätzle (1.33 EUR)

2 cups vegetable broth (0.13 EUR)

½ cup finely grated hard cheese (0.67 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Clean and thinly slice the mushrooms. Place a deep skillet on high heat and sauté the onion until translucent. Add in garlic, stir and cook for a minute or two before adding in butter, mushrooms, salt and pepper. Give a good stir and cook for a few minutes until the mushrooms decrease in volume. Stir in kale and cover the skillet with a lid so the kale can wilt down.

After about 2-3 minutes, add Spätzle and vegetable broth to the skillet. Give a good stir, reduce heat to low, cover and cook for a few minutes, until the liquid is mostly absorbed and the pasta is done. Just be sure to give a good stir every now and then so that the paste doesn’t stick to the pot. Once the pasta is done, remove from heat and stir in grated cheese (I used Grana Padano). Taste and adjust seasoning and serve immediately.

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Evo vam jedan super recept za tjesteninu gdje ćete zaprljati samo jedan lonac. Već dugo nisam objavila ništa tog tipa, pa to treba pod hitno ispraviti. Ja sam upotrijebila svježe kupovne spätzle (iz Lidla), ali vi slobodno uzmite bilo kakvu drugu svježu ili sušenu tjesteninu. Samo imajte na umu da će vam za sušenu tjesteninu trebati više tekućine, a i samo vrijeme kuhanja će biti duže, pa stoga tako i prilagodite recept.

SASTOJCI:

(Za 4 porcije / 9,37 kn po porciji / 37,46 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

2 velika luka (1,50 kn)

3 češnja češnjaka (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

½ male glavice kelja (1,50 kn)

500 g spätzli (10,00 kn)

2 šalice povrtnog temeljca (1,00 kn)

½ šalice fino ribanog tvrdog sira (5,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Očistite i tanko narežite gljive. Duboku tavu stavite na jaku vatru, pa na ulju prodinstajte luk dok ne bude staklast. Dodajte češnjak, promiješajte i kuhajte minutu, samo da češnjak zamiriši, prije nego ubacite maslac, gljive, sol i papar. Dobro sve promiješajte te kuhajte nekoliko minuta da se volumen gljiva smanji. Umiješajte kelj i poklopite tavu kako bi kelj povenuo.

Nakon 2-3 minute dodajte spätzle i temeljac. Sve dobro promiješajte, smanjite vatru na laganu te kuhajte par minuta dok se tjestenina skroz ne skuha i ne popije većinu tekućine. Pazite da u međuvremenu tu i tamo sve promiješate kako se tjestenina ne bi zapekla za dno tave. Maknite s vatre kada su spätzle gotove i umiješajte sir (ja sam upotrijebila Grana Padano). Kušajte i prilagodite začine pa odmah poslužite.

Mushroom and Kale Spätzle (vegetarian) / Spätzle sa gljivama i keljom (vegetarijanske)

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

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)

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

If you are in the mood for a quick soup, there likely isn’t a faster and easier recipe than the one ahead. Furthermore, a tomato soup is such a versatile dish that it can easily be made with dumplings, croutons, grilled cheese sandwich, precooked rice, tiny pasta or whatever else you feel pairing it with instead of corn. We happened to have half a bag of frozen corn in our freezer, so that’s what went into the soup. Canned would work just as well here.

To make this meal vegan, either skip the butter altogether or swap with vegan butter instead (which would be a far better choice, if you ask me). The butter simmering with the tomato puree adds quite a lot of silky richness to the dish and is a game changer.

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INGREDIENTS:

(Yields 2 generous servings / 0.85 EUR per serving / 1.69 EUR for all)

1 tbsp olive oil (0.09 EUR)

1 small onion (0.07 EUR)

2 garlic cloves (0.07 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp dried basil (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup frozen corn (0.33 EUR)

2 cups tomato puree (0.53 EUR)

2 cups vegetable broth (0.20 EUR)

2 tbsp butter (0.27 EUR)

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METHOD:

Finely dice the onion and mince garlic. Place a pot on high heat, add in the oil and saute the onion for a few minutes, until soft and translucent. Add in minced garlic, garlic powder, black pepper, paprika, basil and salt. Cook for just a minute, so the spices can bloom before adding in corn, tomato puree, veggie broth and butter. Give everything a good stir. Bring to a boil, then reduce heat to low and simmer with a lid cracked open for about 20 minutes. Serve warm, or portion out to reheat and eat later on.

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Ako vam se baš jede neka juhica, vjerojatno nema bržeg i jednostavnijeg recepta od ovoga koji slijedi. Osim toga, juha od rajčice je jako prilagodljivo jelo i super je također i sa noklicama, prepečenim kockicama kruha, toplim sendvičem sa sirom, kuhanom rižom, sitnom tjesteninom, pa i svim ostalim stvarima koje mislite utrpati u nju osim kukuruza. Nama se u frizeru našlo pola vrećice smrznutog kukuruza, tako da je to završilo u juhi. Kukuruz iz konzerve bi funkcionirao jednako dobro.

Da ovo jelo bude vegansko jednostavno izbacite maslac ili ga zamijenite sa veganskim maslacem (što bi po meni bio bolji izbor). Maslac koji se krčka sa pasiranom rajčicom jednostavno daje svilenkastu dubinu ovom jelu i bogatiji okus.

SASTOJCI:

(Za 2 izdašne porcije / 6,34 kn po porciji / 12,67 za sve)

1 žlica maslinovog ulja (0,66 kn)

1 mali luk (0,50 kn)

2 češnja češnjaka (0,50 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

½ žličice dimljene paprike (0,25 kn)

½ žličice sušenog bosiljka (0,25 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica smrznutog kukuruza (2,50 kn)

2 šalice pasirane rajčice (4,00 kn)

2 šalice povrtnog temeljca (1,50 kn)

2 žlice maslaca (2,00 kn)

PRIPREMA:

Fino nasjeckajte luk i češnjak. Stavite lonac na jaku vatru, dodajte ulje, pa koju minutu dinstajte luk da postane staklast. Ubacite svježi i sušeni češnjak, papar, papriku, bosiljak i sol. Promiješajte i kuhajte minutu, samo da začini zamiriše, pa onda dodajte kukuruz, rajčicu, temeljac i maslac. Sve dobro promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte 20-tak minuta sa odškrinutim poklopcem. Poslužite toplo ili rasporedite u porcije za kasnije.

Tomato and Corn Soup (including a vegan option) / Juha od rajčice i kukuruza (i sa veganskom opcijom)

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

This blog definitely doesn’t lack quick wok recipes where you throw in a bunch of leftovers and hope for the best. Luckily, those things usually turn out quite well and I am always surprised at how little it takes to whip up a delicious meal.

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INGREDIENTS:

(Yields 4 servings / 0.66 EUR per serving / 2.65 EUR for all)

3 tbsp sunflower seed oil, divided (0.04 EUR)

1 large onion (0.10 EUR)

2 carrots (0.20 EUR)

2 red horn peppers (0.40 EUR)

8 Portobello mushrooms (0.53 EUR)

3 garlic cloves (0.10 EUR)

½ tsp dried ginger powder (0.03 EUR)

½ tsp red pepper flakes (0.03 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp salt (0.01 EUR)

2 eggs (0.40 EUR)

4 cups precooked cold rice (0.27 EUR)

3 tbsp tomato sauce (0.10 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and thinly slice all the veggies and mushrooms. Whisk the eggs in a small bowl and set aside. Place a deep pan or a wok on high heat and allow to thoroughly warm up. Add two tablespoon of sunflower seed oil and the onion to the wok and saute for a few minutes, until slightly translucent. Gradually add in carrots, peppers and mushrooms, leaving a few minutes in between each veggie. Before adding in the eggs, throw in garlic, ginger, red pepper flakes, black pepper, sugar and salt. Give everything a good stir and cook for a minute so the spices warm up and get fragrant.

Push everything to one side of your pan and add the remaining sunflower seed oil to the empty bottom. Turn the whisked eggs over on oil and cook for a minute or two, while gently folding them over with a spatula. Once the eggs are cooked through, give a good stir and add in the rice, tomato sauce and sesame oil. Stir-fry for a few more minutes, until the rice slightly crisps up. Serve immediately.

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Ovom blogu definitivno ne manjka brzih i lakih recepata za wok, gdje skupa smutite hrpu ostataka i nadate se najboljem. Srećom, te stvari uvijek nekako ispadnu dobro pa se i ja na kraju sama sebi čudim kako je zapravo malo potrebno za pripremiti ukusan obrok.

SASTOJCI:

(Za 4 porcije / 4,97 kn po porciji / 19,86 kn za sve)

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

1 veliki luk (0,75 kn)

2 mrkve (1,50 kn)

2 crvene paprike roge (3,00 kn)

8 šampinjona (4,00 kn)

3 češnja češnjaka (0,75 kn)

½ žličice đumbira u prahu (0,25 kn)

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

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

1 žlica šećera (0,05 kn)

½ žličice soli (0,01 kn)

2 jaja (3,00 kn)

4 šalice kuhane hladne riže (2,00 kn)

3 žlice umaka od rajčice (0,75 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i tanko narežite svo povrće i gljive. U maloj zdjelici razmutite jaja i maknite ih na stranu. Duboku tavu ili wok stavite na jaku vatru i pustite da se dobro ugriju. Sada u vrući  wok dodajte dvije žlice suncokretovog ulja i luk, pa dinstajte koju minutu dok ne postane staklast. Postepeno dodajte mrkvu, paprike i šampinjone, s time uvijek sve pustite minutu-dvije prije nego ubacite novo povrće. Prije nego što ćete dodati jaja, ubacite češnjak, đumbir, čili, papar, šećer i sol. Sve dobro promiješajte i kuhajte samo minutu, da se začini ugriju i zamiriše.

Sve sastojke pogurajte na jednu stranu woka, pa onda na prazno dno ulijete preostalu žlicu ulja i na ulje iskrenite razmućena jaja. Nježno jaja minutu-dvije preklapajte špatulom dok se do kraja ne skuhaju. Kada su jaja gotova, sve dobro promiješajte pa dodajte u sve rižu, umak od rajčice, soja sos i sezamovo ulje. Kuhajte uz povremeno miješanje još par minuta, dok se riža blago ne zahrska. Poslužite odmah.

Quick Veggie and Mushroom Fried Rice (Vegetarian) / Brza pržena riža sa povrćem i gljivama (vegetarijanska)

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)

I’ve promised more quinoa recipes, ever since my grand discovery of quinoa a few weeks back, and lo and behold, I am here to deliver. This dish is very scrumptious, but is loaded with plenty of healthy things for a good measure. It also comes together super fast.

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INGREDIENTS:

(Yields 4 servings / 1.14 EUR / 4.55 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

250 grams Portobello mushrooms (1.00 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

1 cup quinoa (2.00 EUR)

3 cups water (–)

2 cups frozen leafy spinach (0.47 EUR)

½ cup sour cream (0.27 EUR)

½ cup shredded cheese (0.33 EUR)

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METHOD:

Peel and dice onion and thinly slice the mushrooms. Rinse quinoa in a fine mesh colander under a running water and set aside. Add the oil to a large pot on high heat and saute onion until slightly translucent. Throw in butter, mushrooms, salt and pepper and give a good stir. Cook for a few minutes, until the mushrooms cooks down a bit.

Now add in rinsed quinoa and water. Bring to a boil, then reduce heat and simmer with a lid cracked open for about 15 minutes. After 15 minutes stir in frozen spinach and simmer for additional five minutes, so the spinach thaws. Stir in sour cream and shredded cheese and serve immediately.

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Kada sam pred nekoliko tjedana doživjela epohalno otkriće kvinoje, obećala sam vam još recepata. Ta-da, evo ga kako sam i najavila! Ovo jelo je jako bogato i ukusno, ali također ima i dovoljno zdravih sastojaka za dobru mjeru, te se osim toga i veoma brzo priprema.

SASTOJCI:

(Za 4 porcije / 8,49 kn po porciji / 33,96 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

250 g šampinjona (7,50 kn)

1 žličica soli (0,01 kn)

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

1 šalica sirove kvinoje (15,00 kn)

3 šalice vode (–)

2 šalice smrznutog špinata u listovima (3,50 kn)

½ šalice kiselog vrhnja (2,00 kn)

½ šalice ribanog sira (2,50 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk te tanko narežite gljive. Isperite kvinoju u finoj cjediljci pod tekućom vodom i stavite na stranu. Ulje stavite u veći lonac na jakoj vatri, te dinstajte luk dok ne postane staklast. Dodajte maslac, gljive, sol i papar i sve dobro promiješajte. Kuhajte nekoliko minuta, dok se gljive malo ne iskuhaju.

Sada ubacite ispranu kvinoju i vodu. Pustite da zavrije, smanjite vatru, te krčkajte sa odškrinutim poklopcem 15 minuta. Nakon 15 minuta umiješajte i smrznuti špinat, te krčkajte još pet minuta da se špinat odmrzne. Za kraj umiješajte kiselo vrhnje i sir, te odmah poslužite.

Spinach and Mushroom Creamy Quinoa (vegetarian) / Kremasta kvinoja sa špinatom i gljivama (vegetarijanska)