weeknight meal

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

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You’re craving Chinese takeout and you want it now? No problem! This dish comes together even quicker than it would take the delivery to arrive and it’s actually quite healthy. But at the same time so, so yum! With only a few pantry staples, you’ll be whipping these noodles up in no time.

Just a little heads up, though. This recipe calls for mushroom powder, which are basically dried mushrooms ground into a fine powder in your food processor. I’ve already written about its magic in this recipe here, so be sure to check it out if you’re curious about more mushroom powder recipes.

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INGREDIENTS:

(Yields 2 generous servings / 1.61 EUR per serving / 3.22 EUR for all)

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

1 red pepper (0.40 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 cups shredded cabbage (0.20 EUR)

3 tbsp shiitake powder (0.40 EUR)

½ cup water (–)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Wash, peel and chop up all the veggies. Cook the noodles according to the package instructions to al dente, rinse under cold water and set aside. Add the oil to a wok on high heat and throw in chopped onion and pepper. Cook for a few minutes until softened then add in garlic and Gochujang. Stir well and allow the spices to warm up before adding in cabbage, mushroom powder, water, noodles and soy sauce. Bring to a simmer then cook for a few minutes, until all of the liquid evaporates and the noodles finish cooking. Turn off heat and stir in sesame oil. Serve immediately.

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Ako vam se jede neka kineska dostava i to baš sad sad, nema uopće problema. Ovo jelo ćete sami prirediti i brže nego vam dostavljač uspije pozvoniti na vrata, a još je uz to i prilično zdravo. I ne samo to, nego i jaaaako fino. Uz samo par sastojaka iz špajze, ove ćete nudlse zgotoviti za čas.

Samo još mala napomena. U ovom receptu ima i praška od gljiva, a to su samo sušene gljive samljevene u fini prah u vašem multipraktiku. O tom sam čarobnom sastojku već pisala u ranijem receptu ovdje, pa definitivno i njega čekirajte ako želite još neke ideje za prašak od gljiva.

SASTOJCI:

(Za 2 izdašne porcije / 12,10 kn po porciji / 24,20 kn za sve)

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

1 crvena paprika (3,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 šalice ribanog kupusa (1,50 kn)

3 žlice praška od gljiva shiitaka (3,00 kn)

½ šalice vode (–)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće. Rezance skuhajte al dente prema uputama na pakiranju, isperite pod hladnom vodom i stavite na stranu. Ulje dodajte u wok na jakoj vatri, pa ubacite luk i papriku. Kuhajte par minuta da omekšaju, te onda ubacite češnjak i Gochujang. Kratko promiješajte i pustite da se začini ugriju prije nego dodate kupus, prašak od gljiva, vodu, rezance i soja sos. Pustite da zavrije, pa kuhajte par minuta dok višak tekućine ne ispari, a tjestenina ne bude skroz kuhana. Maknite s vatre, umiješajte sezamovo ulje i odmah poslužite.

Quick Spicy Noodles (vegan) / Brzi pikantni kineski rezanci (veganski)

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)

Lentil and Bean Stew (vegan) / Varivo od leće i graha (vegansko)

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This type of lentil stew is my go-to recipe when I want to make a quick and easy meal. I may add in whatever else I have lying around the fridge, but the base of it are always onions, garlic, lentils and canned tomatoes. This time around I had a can of beans in tomato sauce and the final stew is probably my all-time favorite.

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INGREDIENTS:

(Yields 4generous servings / 0.63EUR per serving / 2.52 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 can of diced tomatoes (0.53 EUR)

1 can of beans in tomato sauce (0.53 EUR)

1 cup red lentils (0.67 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp garlic powder (0.03 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

1 tsp dried oregano (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 bay leaf (0.03 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up the onion and garlic.Rinse the lentils in a colander under running water. Add oil, onion and garlic to a pot on high heat and saute for a few minutes until slightly translucent. Throw in diced tomatoes, beans, lentils, Hungarian and smoked paprika, garlic powder, red pepper, salt, black pepper, oregano, parsley, bay leaf and veggie broth. Mix well and bring to a rolling boil.

Once the stew is boiling, reduce heat and simmer with a lid cracked open for about 40 minutes. Stir occasionally and add in a splash of water if needed. Serve warm or portion out for later, as this dish also reheats wonderfully.

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Ovakav tip variva me uvijek spašava kada trebam na brzinu smutiti nekakav jednostavan obrok. Unutra obično ubacim i štogod mi se već povlači po frižideru, ali baza su uvijek luk, češnjak, leća i pelati. Ovoga puta sam imala doma i konzervu graha u umaku od rajčice, a ta mi je verzija variva čak nekako i najdraža od sviju.

SASTOJCI:

(Za 4 izdašne porcije / 4,73 kn po porciji / 18,91 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 konzerva sjeckanih pelata (4,00 kn)

1 konzerva graha u umaku od rajčice (4,00 kn)

1 šalica crvene leće (5,00 kn)

1 žličica slatke crvene paprike (0,25 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice češnjaka u prahu (0,25 kn)

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

1 žličica soli (0,01 kn)

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

1 žličica sušenog origana (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 lovorov list (0,20 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Ogulite, operite i nasjeckajte luk i češnjak. Leću isperite u cjediljci pod tekućom vodom. Ulje, luk i češnjak stavite u lonac na jakoj vatri i dinstajte par minuta dok ne postanu staklasti. Dodajte pelate, grah, leću, slatku i dimljenu papriku, češnjak u prahu, čili, sol, papar, origano, peršin, lovor i povrtni temeljac. Dobro promiješajte i pustite da zavrije.

Kada sve zavrije, smanjite vatru i krčkajte sa odškrinutim poklopcem oko 40 minuta. Povremeno promiješajte, a po potrebi dodajte i još malo vode. Poslužite toplo ili rasporedite za kasnije, pošto se ovo jelo i super podgrijava.

Lentil and Bean Stew (vegan) / Varivo od leće i graha (vegansko)

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

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This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

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

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

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

I’m always, and I really mean always, down for some Chinese food. If there were no health and financial consequences, I would gladly agree to live on Chinese takeout until the end of time or the end of my days, whichever comes first. But reason dictates that some compromises have to be made, so I often replicate my favorite stir-fry and noodle recipes at home and try to keep them on a relatively healthier side. If you are a Chinese food fiend like me, definitely try out this recipe and you won’t be disappointed.

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INGREDIENTS:

(Yields 4 servings / 1.31 EUR per serving / 5.23 EUR for all)

For the chicken:

1 large boneless skinless chicken breast (2.00 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 tbsp soy sauce (0.07 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

For the stir-fry:

3 squares of Chinese noodles (1.60 EUR)

2 tbsp sunflower seed oil, divided (0.03 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

1 tsp Gochujang – Korean chili paste (0.13 EUR)

2 tbsp soy sauce (0.13 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Cut the chicken into thin strips. Toss it with oil, soy sauce, salt and pepper and leave to rest in the fridge for at least 30 minutes, but best overnight. In the meantime, cook the noodles according to package instructions to al dente. Rinse under cold water to get rid of residual heat and stop the cooking process, then drain. Wash, peel and chop up all the veggies.

Place a wok or a deep skillet on medium high heat and allow to thoroughly warm up. Add in a bit of oil, then fry the chicken until crispy. It’s best to do this in two batches, so you don’t overcrowd the pan. Remove all the chicken from the wok and set aside. Add in the remaining oil and dump in the onions and peppers. Cook for a few minutes to slightly caramelize before adding in minced garlic and Gochujang. Give a good stir and cook briefly. Dump in the noodles, chicken, soy sauce and sesame oil. Cook for about five minutes, until everything is thoroughly warmed up and the noodles at the bottom of the pan start crisping up slightly. Serve immediately.

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Ja sam uvijek, ali baš ono, uvijek, raspoložena za kinesku hranu. Da to nema nikakvih zdravstvenih i financijskih posljedica, krkala bi klopu sa kineske dostave dok svemir ne implodira ili dok ja ne otegnem, štogod već došlo prije. Ali razum ipak nalaže neke kompromise pa sam se naučila da svoje najdraže recepte izrepliciram doma u nekoj malo zdravijoj varijanti. Ako ste ludi za kineskom hranom koliko i ja, definitivno isprobajte ovaj recept jer se nećete razočarati.

SASTOJCI:

(Za 4 porcije / 9,80 kn po porciji / 39,21 kn za sve)

Za meso:

1 velika pileća prsa bez kostiju i kože (15,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 žlica soja sosa (0,50 kn)

Dobar prstohvat soli (0,01 kn)

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

Za wok:

3 kocke kineskih rezanaca (12,00 kn)

2 žlice suncokretovog ulja, podijeljene (0,20 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

1 žlica Gochujanga – korejske čili paste (1,00 kn)

2 žlice soja sosa (1,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Piletinu narežite na tanke trakice. Pomiješajte sa uljem, soja sosom, soli i paprom, te ostavite u hladnjaku da se marinira minimalno pola sata, a najbolje preko noći. U međuvremenu skuhajte rezance prema uputama na pakiranju da budu al dente. Isperite ih dobro pod mlazom hladne vode da se prestanu kuhati od zaostale topline te ocijedite. Operite, ogulite i nasjeckajte svo povrće.

Wok ili duboku tavu stavite na srednje jaku vatru i pustite da se dobro ugrije. Dodajte malo ulja, pa na njemu ispržite piletinu dok ne bude hrskava. Za najbolje rezultate je najbolje to napraviti u dvije manje ture kako vam wok ne bi bio prenatrpan. Gotovu piletinu maknite iz woka i stavite na stranu. Dodajte u wok preostalo ulje, luk i paprike. Kuhajte oko pet minuta, da se povrće lagano karamelizira, pa onda ubacite sjeckani češnjak i Gochujang. Dobro promiješajte i još kratko kuhajte te dodajte tjesteninu, piletinu, soja sos i sezamovo ulje. Kuhajte jedno pet minuta da se sve dobro ugrije, a tjestenina na dnu woka blago zahrska. Poslužite odmah.

Chicken and Veggie Noodles / Kineski rezanci s piletinom i povrćem

Carrot Ginger Soup (vegan) / Juha od mrkve i đumbira (veganska)

Crunch Crunch Away, , , , , , , 1 Comment

Admittedly, this soup would probably suit better some cold and rainy weather. But I actually like eating such type of soups in the summer too, since they are light and yet filling. I’m also a fan of spicy foods any time of the year and this dish has a fairly good kick to it.

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INGREDIENTS:

(Yields 6 servings / 0.41 EUR per serving / 2.46 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

Thumb-sized piece of ginger (0.20 EUR)

8 carrots (0.80 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

3 large potatoes (0.40 EUR)

6 cups veggie broth (0.40 EUR)

Handful of fresh parsley (0.13 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies and mince garlic and ginger. Place deep pot on high heat and add in olive oil, onion, garlic, ginger and carrots. Saute for about 10 minutes, until everything is slightly caramelized. Add in garlic powder, red pepper flakes, paprika, salt and black pepper. Stir and cook for a minute, so the spices become fragrant, before adding in potatoes and veggie broth. Bring to a rolling boil, reduce heat and cook with a lid cracked open for 30 minutes.

After 30 minutes turn off heat and pulse everything with an immersion blender until smooth and creamy. Serve warm, sprinkled with chopped fresh parsley. This soup freezes and reheats very well, so you can also make it ahead as meal prep.

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Istina je da bi ova juhica možda bila prikladnija za neko hladnije i kišno vrijeme. Međutim, ja baš volim jesti takve juhe i po ljeti jer su lagane, a ipak zasitne. Također sam i ljubitelj pikantne hrane u bilo koje doba godine, a ovo jelo baš ima fini ljutkasti štih.

SASTOJCI:

(Za 6 porcija / 3,07 kn po porciji / 18,42 kn za sve)

2 žlice maslinovog ulja (0,66 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

Komad đumbira veličine palca (1,50 kn)

8 mrkvi (6,00 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

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

3 velika krumpira (3,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

Pregršt svježeg peršina (1,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće te sameljite češnjak i đumbir. Stavite veliki lonac na jaku vatru i dodajte ulje, luk, češnjak, đumbir i mrkve. Dinstajte desetak minuta da se sve blago karamelizira. Sada ubacite češnjak u prahu, čili, papriku, sol i papar. Promiješajte i kuhajte samo minutu da se začini aktiviraju, pa onda dodajte krumpire i temeljac. Pustite da zavrije, smanjite vatru i kuhajte sa odškrinutim poklopcem 30-tak minuta.

Nakon 30 minuta maknite juhu s vatre te ju usitnite štapnim mikserom da bude glatka i kremasta. Poslužite toplo, posipano sjeckanim svježim peršinom. Ova se juhica super smrzava i podgrijava, pa ju možete pripremiti i unaprijed.

Carrot Ginger Soup (vegan) / Juha od mrkve i đumbira (veganska)

Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

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If you haven’t been fully appalled by my lazy and not-at-all-legit way of cooking risotto, here’s another equally simple recipe for you from the same arsenal. I decided to use only a broccoli stalk in this recipe which would otherwise go to waste and saved the broc florets for something else. The main reasoning for this was the stalk’s longer cooking time, as the florets would basically turn into a grey mush by the end.

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INGREDIENTS:

(Yields 6 servings / 0.52 EUR per serving / 3.09 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

3 carrots (0.30 EUR)

1 broccoli stalk (0.67 EUR)

1 bay leaf (0.03 EUR)

1 tsp dried basil (0.07 EUR)

1 tsp curry powder (0.07 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp garlic powder (0.07 EUR)

½ tsp dried red pepper flakes (0.03 EUR)

½ tsp salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp tomato paste (0.13 EUR)

1 cup frozen peas (0.20 EUR)

2 cups brown rice (0.80 EUR)

6 cups veggie broth (0.40 EUR)

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METHOD:

Peel, wash and finely dice all the veggies. Add the oil, onion, fresh garlic, carrots and broccoli stalk to a pot and saute for a few minutes until veggies slightly caramelize. Add in bay leaf, basil, curry, paprika, garlic powder, red pepper, salt and black pepper, stir and cook for just a minute so the spices become fragrant. Finally, add in tomato paste, peas, rice and veggie broth. Give a good stir and bring to a rolling boil. Once boiling, reduce heat and simmer with a lid cracked open for 45 minutes, until rice is thoroughly cooked through. Stir occasionally and add a splash of water as needed. Serve immediately or portion out for later.

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Ako niste bili u potpunosti zgroženi mojim lijenim i nimalo legitimnim načinom kuhanja rižota, evo vam još jedan jednako jednostavan recept iz istog arsenala. U ovoj sam kombinaciji odlučila iskoristiti samo stabljiku brokule (čisto da se ne baci), a ne i cvjetiće koje sam sačuvala za neki drugi recept. Glavni razlog za to je bio što se stabljika kuha puno duže, a cvjetići su brzo gotovi pa bi se u ovom jelu samo pretvorili u sivu kašu.

SASTOJCI:

(Za 6 porcija / 3,84 kn po porciji / 23,06 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

3 mrkve (2,25 kn)

1 stabljika brokule (5,00 kn)

1 lovorov list (0,20 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žličica curry praha (0,50 kn)

1 žličica slatke paprike (0,25 kn)

1 žličica češnjaka u prahu (0,50 kn)

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

½ žličice soli (0,01 kn)

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

1 žlica koncentrata od rajčice (1,00 kn)

1 šalica smrznutog graška (1,50 kn)

2 šalice smeđe riže (6,00 kn)

6 šalica povrtnog temeljca (3,00 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ulje, luk, svježi češnjak, mrkve i stabljiku brokule ubacite u lonac na jakoj vatri, pa par minuta dinstajte da se povrće blago karamelizira. Dodajte lovor, bosiljak, curry, papriku, češnjak u prahu, čili, sol i papar, promiješajte i kuhajte samo minutu da vam začini zamiriše. Sada dodajte i koncentrat rajčice, grašak, rižu i temeljac. Promiješajte i pustite da zavrije, pa smanjite vatru i krčkajte sa odškrinutim poklopcem oko 45 minuta, sve dok riža nije do kraja kuhana. Povremeno promiješajte i ako treba dodajte još malo vode. Poslužite odmah ili rasporedite u porcije za kasnije.

Easy Veggie and Brown Rice Risotto (vegan) / Jednostavni rižoto od povrća i smeđe riže (vegan)

Kale and Chickpea Stew (vegan) / Varivo od kelja i slanutka (vegansko)

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This stew is cheap, simple and easy. It yields a nice big batch so you’re settled for the whole week. Basically, it’s a perfect meal. So tune in if you’re a kale fan and need some inspiration.

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INGREDIENTS:

(Yields 6 servings / 0.46 EUR per serving / 2.78 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

4 carrots (0.40 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 smoked paprika (0.07 EUR)

1 tsp dried basil (0.07 EUR)

1 bay leaf (0.03 EUR)

4 tbsp all-purpose flour (0.01 EUR)

4 cups veggie broth (0.27 EUR)

1 can of diced tomatoes (0.53 EUR)

½ of large kale head (0.30 EUR)

3 cups cooked chickpeas (0.60 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. Add oil, onion, garlic and carrots to a large pot on high heat and saute for a few minutes, until veggies are slightly caramelized. Add in salt, black pepper, red pepper flakes, garlic powder, smoked and Hungarian paprika, basil and bay leaf, stir and cook for just a minute, so the spices become fragrant. Add in flour, give a good stir and add about a cup of veggie broth. Stir well, until all of the flour is dissolved in broth and no lumps remain. Simmer for about five minutes before stirring in the remaining broth, tomatoes, kale and chickpeas.

Bring everything to a rolling boil, reduce heat and simmer on low with a lid cracked open for 20-30 minutes. If needed, add a splash more of water to the veggies and stir occasionally. Serve warm or portion out to reheat later on.

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Ovo varivo je jeftino, jednostavno i lako za pripremiti. Od recepta dobijete priličnu količinu, pa ste što se kuhanja tiče odmah mirni za više dana. Radi toga je to po meni savršeno jelo, a ako ste ljubitelj kelja i treba vam malo inspiracije, nastavite čitati.

SASTOJCI:

(Za 6 porcija / 3,75 kn po porciji / 22,51 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

4 mrkve (3,00 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 paprike (0,50 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 lovorov list (0,20 kn)

4 žlice glatkog brašna (0,20 kn)

4 šalice povrtnog temeljca (2,00 kn)

1 konzerva sjeckanih pelata (4,00 kn)

½ velike glavice kelja (3,00 kn)

3 šalice kuhanog slanutka (4,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ulje, luk, češnjak i mrkve stavite u veliki lonac na jakoj vatri, pa dinstajte par minuta da se sve blago karamelizira. Dodajte, sol, papapr, čili, češnjak, slatku i dimljenu papriku, bosiljak i lovor, promiješajte, te pustite samo minutu da začini zamiriše. Ubacite brašno, promiješajte i zalijte sa šalicom temeljca. Sve jako dobro promiješajte da se brašno skroz rastopi u temeljcu i ne ostanu grudice. Krčkajte oko pet minuta, prije nego u smjesu umiješate preostali temeljac, pelate, kelj i slanutak.

Pustite da sve zavrije, smanjite vatru, pa krčkajte sa odškrinutim poklopcem 20-30 minuta. Po potrebi dodajte još mrvicu vode, a s vremena na vrijeme i promiješajte. Poslužite toplo ili rasporedite u porcije da kasnije samo podgrijete.

Kale and Chickpea Stew (vegan) / Varivo od kelja i slanutka (vegansko)

Lazy Braised Mussels / Dagnje na lijenu buzaru

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This recipe is really great for hot summer days, as it comes together super quickly which means minimal time sweating next to your hot stove. I’m personally a big fan of mussels, but definitely not a fan of scrubbing their shells clean and getting rid of all the seaweed. But frozen cleaned mussels enter the stage here and make life immensely easier.

To make this recipe even tastier with more complex flavors, sub the water with white wine. We were out of wine however, so water was also fine.

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INGREDIENTS:

(Yields 2 generous servings / 1.57 EUR per serving / 3.14 EUR for all)

2 tbsp olive oil (0.09 EUR)

1 onion (0.10 EUR)

4 garlic cloves (0.13 EUR)

1 bay leaf (0.03 EUR)

Pinch of dried rosemary (0.02 EUR)

2 tbsp butter (0.27 EUR)

1 tbsp tomato paste (0.13 EUR)

250 grams cleaned frozen mussels, thawed (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tsp dried parsley (0.07 EUR)

¼ cup water (–)

Juice of a lemon (0.27 EUR)

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METHOD:

Rinse the thawed mussels in a colander under cold water and leave to drain. In the meantime, finely dice the onion and mince garlic. Add olive oil, onion and garlic to a skillet on medium heat and saute for a few minutes until slightly translucent. Add in bay leaf, rosemary, butter, tomato paste, mussels, salt, pepper and parsley and give it a toss. Add a bit of water (or wine, if using) and allow it all to simmer for 5-10 minutes. Remove from heat and drizzle generously with lemon juice. Serve immediately with pasta, rice or with nice crusty bread.

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Recept u nastavku je savršen za vruće ljetne dane, pošto je gotov za tili čas što znači minimalno znojenje za vrućim štednjakom. Osobno sam veliki ljubitelj dagnji, ali nisam nikakao ljubitelj procedure ribanja i čišćenja njihovih ljuštura. Srećom, kao spas ovdje dolaze zamrznute očišćene dagnje.

Da bi ovaj recept bio još ukusniji i sa kompleksnijim aromama, umjesto vode upotrijebite bijelo vino. Mi ga nismo imali doma, tako da je i voda poslužila svrsi i sve je ispalo dobro.

SASTOJCI:

(Za 2 izdašne porcije / 11,71 kn po porciji / 23,42 za sve)

2 žlice maslinovog ulja (0,66 kn)

1 luk (0,75 kn)

4 češnja češnjaka (1,00 kn)

1 lovorov list (0,20 kn)

Prstohvat sušenog ružmarina (0,15 kn)

2 žlice maslaca (2,00 kn)

1 žlica koncentrata od rajčice (1,00 kn)

250 grama očišćenih smrznutih dagnji, odmrznutih (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

1 žlica sušenog peršina (0,50 kn)

¼ šalice vode (–)

Sok od 1 limuna (2,00 kn)

PRIPREMA:

Odmrznute dagnje isperite u cjediljci pod mlazom hladne vode i pustite ih da se ocijede. U međuvremenu fino nasjeckajte luk i češnjak. Maslinovo ulje, luk i češnjak stavite u tavu na srednje jaku vatru i dinstajte par minuta da zamiriše i omekšaju. Dodajte lovor, ružmarin, maslac, koncentrat rajčice, dagnje, sol, papar i peršin, pa sve dobro promiješajte. Podlijte sa malo vode (ili vina, ako ga koristite), pa pustite da se lagano krčka 5-10 minuta. Maknite s vatre i zalijte sa limunovim sokom. Poslužite odmah sa tjesteninom, rižom ili komadom finog hrskavog kruha.

Lazy Braised Mussels / Dagnje na lijenu buzaru

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

Crunch Crunch Away, , , , , , , , , 1 Comment

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

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

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)