Risotto cu broccoli si ardei gras (Broccoli and Pepper Risotto)

Da, asa e, la mine intalniti des aceasta leguma, broccoli, fiindca este atat de sanatoasa... o binecuvantare pentru noi toti, si mai ales pentru copii... chiar daca ei nu se prea dau in vant dupa el. Astazi am gatit ceva de post, rapid si gustos. In 20-25 de minute aveti mancarea gata, pe masa. :)

You are right, I often cook broccoli because it is just so healthy to eat... such a blessing for you and your children... although not all of them will prefer it! :) Today, I have made something quick and tasty, good for the fasting days as well. It will only take you 20-25 minutes to have the dish on the table! ;)

INGREDIENTE:

Vom masura ingredientele cu o cana, cam de 200 ml. Asadar, ne trebuie:
We will use a 200 ml cup to measure the ingredients. Thus, we need:

1 cana de orez (cup of rice)
2 1/2 cani apa (cups of water)
1 cana ardei gras (rosu si verde) taiat cuburi (cup of chopped pepper - green and red)
2 cani buchetele de broccoli (cups of broccoli)
1 ceapa (onion)
sare (salt)
ulei (oil)

Puneti un pic de apa la fiert intr-o oala, iar cand aceasta da in clocot, puneti ceapa tocata. Cand aceasta s-a inmuiat un pic, adaugati si orezul, spalat in prealabil. Sarati dupa gust, apoi turnati uleiul si amestecati un minut. Adaugati incet restul de apa in oala si lasati sa fiarba inabusit 10 minute, apoi puneti ardeiul si broccoli. Lasati sa mai fiarba,, la foc mic, sub capac, inca 10 minute sau pana s-a inmuiat orezul. Este o mancare blanda si deosebit de buna!

Pour a little water into a pan and bring to a boil, the add the chopped onion. When it becomes soft, add the rinsed rice. Salt to your taste, the pour in the oil and mix the ingredients together for a minute. Slowly, add the rest of the water and let simmer for 10 minutes, then add the broccoli. Let everything simmer for another 10 minutes or until the rice is soft. It is an extremely delicate and tasty dish!

Daca doriti un risotto mai gustos, dar nu de post, puteti inlocui uleiul cu o bucatica de unt. Pofta buna!

If you want your risotto even tastier, but not good for fasting, then you can replace the oil with a piece of butter. Bon appetit!

Pulpe de pui la gratar cu garnitura de legume (Grilled Chicken Legs with Vegetables)

INGREDIENTE:
1 pachet pulpe superioare (pack of chicken legs)
2 ardei grasi (peppers, preferably one red and one green)
3 rosii mari (large tomatoes)
1 ceapa (onion)
3 catei usturoi (cloves of garlic)
ulei (oil)
sare (salt)

Pulpele se asaza pe gratar (de care aveti, fie din cel care se da la cuptor fie pe ochiul aragazului) dupa ce sa sareaza, iar in timp ele ce se gatesc, puteti prepara garnitura de legume.
Place the chicken legs on the grill (whichever kind you have) and, while they are cooking, you can prepare the side dish.

Ceapa se taie pestisori si se inabusa in cateva linguri de apa clocotita, cu o lingurita de sare. Pana cand aceasta devine transparenta, aveti timp sa curatati si sa taiati celelalte ingrediente: ardeii se curata de cotor si se taie fasii, iar rosiile se curata de piele si se feliaza. Se adauga legumele astfel taiate peste ceapa, impreuna cu usturoiul taiat rondele si un praf de boia de ardei iute, si se lasa sa fiarba inabusit, la foc mediu spre mic, pana se inmoaie si ardeii. Mancarica ar trebui sa fie gata cam in acelasi timp cu carnea, numai bine ca sa le gustati impreuna si sa se combine atat de reusit gusturile lor... Pofta buna!
The onion is largely chopped and then soften it in boiling water, adding a teaspoon of salt. Whilewaiting for it to become transparent, you have enough time to prepare the other ingredients: cut the pepper into strips, then peel the tomatoes and slice them. Add the vegetables over the onion, together with the finely sliced garlic and a pinch of chili powder, and let them simmer until the peppers are softened. This side dish should be ready just in time to have it with the grilled chicken legs, bonding their tastes in a delightful way... Bon appetit!

Salata de ton cu paste (Tuna Pasta Salad)

Aceasta salata este foarte buna in zilele de vara, deoarece este racoroasa, insa este binevenita si in zilele de post, cand este dezlegare la peste.
This salad is suitable for the hot Summer days, as it is very cooling, but it is also welcome in the fasting days, when we are allowed to have fish.

INGREDIENTE:
400g paste (pasta)
2 cutii conserva de ton in ulei (oil tuna cans)
1 ardei gras rosu (red pepper)
1 cutie de porumb dulce (can of sweet corn)
300g masline - feliate sau intregi (olives - sliced or whole)
300g rosii (tomatoes)
5 fire ceapa verde (leek stalks)
ulei de masline (olive oil)
1 lamaie (lemon)

Se fierb pastele in apa cu sare, dupa indicatiile de pe cutie. Eu am ales "fundite", insa puteti folosi orice alta forma va place (melcisori, penne etc.). Pana acestea fierb, puteti amesteca restul ingredientelor. Scurgeti cutia de porumb si puneti boabele intr-un bol incapator, apoi adaugati maslinele, ceapa taiata rondele (e foarte bun si cu ceapa rosii taiata julien), rosiile feliate (eu am folosit rosii cherry, pe care le-am taiat in jumatati), ardeiul rosu taiat fasii, tonul conservat si bine scurs.
Boil the pasta in salted water, as specified on the package. You can use any shape of pasta you like (penne, cochlea etc.). Until it is boiled, you can mix the rest of the ingredients. Drain the corn can and put the corn seeds in a large bowl, then add the olives, sliced leek stalks (you can also use sliced red onions), sliced tomatoes (I used cherry tomatoes, cut in halves), red pepper cut into stripes, the tuna can (well drained).

Dupa ce pastele au fiert, le scurgeti intr-o sita si le treceti pe sub jet de apa rece, apoi le adaugati in vasul cu celelalte ingrediente si amestecati. Se condimenteaza cu un pic de sare, daca mai e nevoie, se stoarce lamaia deasupra salatei (sau taiati 2 castraveciori murati), iar la urma puteti adauga si 2-3 linguri de ulei de masline. Salata este si mai buna daca, inainte de a fi adusa la masa, a stat cel putin doua ore la frigider, ca sa se intrepatrunda aromele...
After the pasta has boiled, pass it under cold water and drain it well, then add it to the other ingredients. Mix. You can season using a pinch of salt, if needed, then squeeze the juice out of a lemon and into the salad (or slice two pickled cucumbers). Then you can add 2-3 tablespoons olive oil. The salad is even better if you refrigerate it for a couple of hours before bringing it to the table, so that the aromas blend well.