It rained !!!!!!!!!!!!!!!!!!!!!!!!!!! ....... I know nothing special elsewhere but in the desert? !! It's really curious in May quite rain ,, rain ,, almost a whole day ..... honestly I was happy as a child sitting on the balcony until I was good to put on the juicer ..... well when I entered I said the house looked like a soup ... and it really worked perfectly !!
- a medium onion
- 200 gr minced meat
- a piece of beef bone (only if it gets tangled in the freezer :))
- or mana green beans pastai
- a box of beans in tomato sauce
- a green celery stalk with leaves
- a carrot
- 2-3 tablespoons tomato paste
- a few tablespoons of oil
- green parsley
- half a teaspoon of dill seeds
- half a teaspoon chilli flakes or half a fresh chilli * - *
Preparation time: less than 15 minutes
RECIPE PREPARATION Bean soup with minced meat and chilli:
So we start by frying the minced meat in a few tablespoons of oil, crushing continuously with a wooden spoon. When it is almost brown, take it out on a plate. 5 minutes after which we add the carrot, celery, put hot water and let it boil; after half an hour we add the minced meat, canned beans and tomato paste, season with the ones mentioned above or whatever you like, at the end sprinkle with parsley and finely chopped celery leaves.
Bean pod soup with cream, garlic and smoked & # 8211 Transylvanian recipe
Bean pods with cream, garlic and smoked & # 8211 Transylvanian recipe. A green, yellow, broad, fidelita or sheaf bean soup or soup drizzled with cream. Walnut stew with kaiser and vegetables. Soup recipes. Soup recipes. Recipes with green bean pods.
In summer, I often make this bean pod with cream because it cooks quickly and easily. I use seasonal vegetables and greens: green onions, garlic, carrots, tomatoes and fresh pod beans. It can be green or yellow beans, wide or cylindrical (fidelity).
In this Ardennes recipe for green bean soup (we don't really call it "soup") musai is put some smoked flour: kaiser, ham, ciolan, ribs or even slices of smoked sausages. Not much, just enough to taste good! In Arad it is called "green horsetail".
In the same style I made pumpkin soup with smoked potatoes and potatoes, much loved by those who tested it! The recipe here.
In summer I use fresh bean pods but in winter I use frozen or canned beans. Find the recipes here and here.
From the quantities below it results approx. 8-10 servings of bean pods with sour cream, garlic and smoked.
Chilli with meat, a delicious Mexican preparation & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of chilli with meat it is ideal for meat lovers. If you like bolognese sauce or chopped meat sauces, this recipe is for you. I really like beef, so I always have it in the freezer. I buy more meat from my favorite butcher and freeze. I put in the fridge what I use immediately, and what I have in excess, I put in the freezer. When I need meat, I just thaw it and I can prepare it stew with beef broth or anything else. I like to have food available from which I can cook something healthy and tasty. As I also have my two children, I try to cook for them, especially for Sarah who is older.
I like this recipe for chilli con carne because it is simple to make, very tasty and because I can serve it in many ways. For starters you need minced beef. It can also be chicken or even turkey. Pork is not suitable because it is fat and is not usually used. Basically, this recipe is Mexican, but it is much more famous in the United States. Americans simply love this recipe and keep making it. I use it in everything, even with pasta, hamburger or hot dog. I really wanted to do it, but something always came up and I didn't get it. This time I really wanted to share it with you.
1 cup dried beans, white,
2 parsley roots,
1 small celery,
1 tarragon connection,
The beans are soaked in the evening. The water must far exceed it, as the beans swell and absorb the water.
The beans are drained of water and scalded with boiled water, three times, each time throwing water. This way you make sure that you will not have stomach problems when you eat beans.
It is then boiled in about 4-5 l of water and boiled for about 1 and a half.
Finely chopped onions, carrots, celery, parsley and parsnips given on a large grater cook together for 2-3 minutes.
30 minutes before the beans are cooked, add the hardened vegetables and let them boil.
Baked green beans
which may or may not be spicy (depending on preference), with or without crunchy almonds. Your decision.
And because we are fasting, it is a wonderful opportunity to enrich our repertoire fasting recipes.
450 g frozen green beans
5-6 tablespoons soy sauce
1 teaspoon granulated garlic
1 teaspoon chilli flakes (optional)
3 teaspoons chopped almonds (optional)
-quantities for 2-3 servings & ndash
Make a mixture of: soy sauce, oil, sugar, granulated garlic and mix until the sugar dissolves.
Put the green beans (unfrozen) in a large bowl and pour the sauce on top.
Mix well (by hand!) To cover all the beans in the sauce and put in a tray, in a thin layer (do not overlap it too long),
sprinkle the almonds on top (I put them in the oven and after cooking, in a plate).
Put in the preheated oven at 180 C for about 20-25 minutes (depending on how much you prefer to cook it). In 20 minutes it comes out more & ldquoal dente & rdquo.
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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and cakes, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.
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Meat bean soup without meat
A tasty soup even if the smoked ciolan is completely missing :).
- 1/2 kg beans (not necessarily white)
- 2 carrots
- 1 parsley root
- 1 parsnip
- 1/2 celery
- 1 suitable onion
- 250 ml milk
- 2 yolks
- 150g garlane pasta ie fusilli meaning screw :) (optional)
- 250ml borscht or cabbage juice
- leustean, tarragon, green parsley
1. Soak the beans in cold water the night before. If you are in a hurry, give up this step :).
2. Put the beans to boil in cold water after straining it.
3. Peel the vegetables and cut them into cubes. Boil in 5 l of water.
4. Try the beans and if the grain cracks when we take it out on a spoon, we throw the water in which it boiled and we put the grains over the boiling vegetable.
5. Let it boil until the beans are well cooked.
6. Add the pasta and let it boil according to the instructions on the package.
7. Sour the soup with borscht or cabbage juice and let it boil in a separate pot. Optionally we can add 200ml broth.
8. Season the soup with the egg yolks mixed with milk over which we add the hot juice and then pour everything into the pot. If you want you can replace the milk with sour cream or yogurt.
9. Add chopped greens (larch, tarragon, parsley). We match the salt.
It must be served with red onions :).
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From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.
The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.
- 250 gr. beef broth
- 350 gr. beef sparrow
- 1 carrot
- 1 onion
- 1 pc. celery
- 2 celery stalks
- Gras bell peppers
- 3 potatoes
- 50 gr. green beans beans
- 50 gr. pea beans
- 500 ml. borsch
- 1 box 400 ml chopped tomatoes
- 2 tablespoons tomato paste
- 1 link green parsley
- 1 link leustean
For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.
I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.
Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.
When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.
Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.
It's time to put diced potatoes, bell peppers, peas and beans.
After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.
For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.
I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.
I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.
Green beans with garlic
From the point of view of the offer in the market, now is my favorite period. Peas and green beans are the vegetables I look forward to every year and they have both arrived. Beans cooked like this are normally a side dish, but I confess that I usually don't feel the need for a steak and I eat it so simple.
Regarding the boiling of green beans, it is important that it is boiled enough, until it begins to have a pleasant bean taste, meaning that it is no longer grassy. From here it's a matter of taste, some like it to remain slightly crunchy (this way it keeps its shape and color), others to be a little more boiled and soften completely (this way it changes its color slightly, it becomes khaki). Boil it as you like.
If you are also interested in the recipe yellow peas with garlic, find the recipe here.