Salata de fasole verde cu usturoi / Green beans garlic salad

Stiu ca vara este pe sfarsit si ne concentram sa prindem ultimele zile calduroase pana sa vina vremea rece. Cu toate acestea multe legume sunt inca pe val si merita sa le acordam toata atentia. Ca de exemplu fasolea verde si dovelgelul. Cu ceva vreme in urma va impartaseam reteta mea de dovlegel pane care merge de minune cu un sos de usturoi. Astazi vreau sa va impartasesc o reteta combinata, cu alte cuvinte, langa dovlegel mai puteti pune pe farfurie si o salata de fasole verde cu usturoi si o rosie.

Avem nevoie de:

  • 1 kg de fasole verde
  • Dovlegel pane, conform retetei sus amintita
  • 3, 4 catei de usturoi
  • Si cateva rosii sau ce mai vreti sa puneti in farfurie

Procedeul este foarte simplu. Fierbeti fasolea in apa mai multa. Dupa ce s-a fiert o scoateti si o lasati sa se scurga bine de apa. Puneti 3 linguri de ulei intr-o tigaie si adaugati fasolea.

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Este un fel de stir fry romanesc, numai ca noi avem deja leguma fiarta. O caliti 3 minute si o lasati sa se linisteasca. Intre timp curatati usturoiul, pisati-l bine si frecati-l cu 1 lg de ulei si putina sare pana se face ca o pasta.

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La final adaugati pasta de usturoi peste fasolea calita si gata salata. Eu am servit fasolea cu dovlegelul pane si cateva rosii, un deliciu.

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Pofta mare!

English version:

I know that summer is winding down and we are all focusing to catch the last warm days before the cold weather comes. However many vegetables are still on the rise and worth to give them all the attention we have available. Such veggies would be the green beans and zucchinis. A while ago I shared with you my zucchinis chips recipe that goes well with a garlic sauce. Today I want to share another recipe where I combined the green beans, with the zucchinis and garlic, or whatever other veggies you want to put on your plate.

We would need:

  • 1 kg of green beans
  • the zucchinis chips, as per my recipe
  • 3, 4 cloves of garlic
  • And some tomatoes

The process is very simple. Boil the beans in plenty of water. After boiling, remove them from the bowl it and let the water drain well. Put 3 tablespoons of oil in a pan and add the beans. It’s kind of Romanian style stir fry, only that we have already boiled the vegetable. Leave it for 3 minutes and let it rest. Meanwhile take the peeled garlic, crushed it and rub it with 1 Tbs of oil and a pinch of salt until it forms a paste. Finally add the garlic paste over the beans and the salad is ready. I served it with the zucchinis chips and some tomatoes.

Enjoy!

Legume coapte in otet / Fried veggies with vinegar

E sambata dimineata. Aceste dimineti erau preferatele mele in copilarie. Toata vara mi-o petreceam la bunica intr-o libertate absoluta, alaturi de ea, de cele 7 gaini ale ei si alaturi de catelul Tarzan, cel mai drag prieten al meu. De vineri seara tatal meu venea si el la bunica aducand un pepene imens, vinete, ardei si alte bunatati de vara. Planul era déjà prestabilit. Urma ca sambata dimineata sa ne trezim devreme dimineata si sa mergem la padure, care era la 50 de metrii de noi. In padure era un paradis, ciuperci, fragi, iepuri urecheati care fugeau alergati de Tarzan, pasarele si racoare. Ne plimbam ore intregi adunand fragi, mure si ciuperci dar si crengi uscate cazute din copaci sa putem gati cu ele. Odata intorsi acasa coceam pe soba veche din bucataria de vara ciupercute ardei si vinete, faceam o salata mare de rosii cu ceapa si castravete si ne bucuram de compania fiecaruia. Ador aceste amintiri caci desi sunt nascuta noaptea tarziu, dintotdeauna diminetile devreme de vara au fost preferatele mele. Iata asadar un mic omagiu adus acelor dimineti cu aceasta reteta extraordinar de simpla.

  • Luati vreo 7, 8 ardei
  • O vanata, doua
  • Si niste branza

Puneti pe gratar, daca nu aveti plita afara, ardeii intregi si vinetele ori intregi ori taiate rondele.

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Cand s-au copt, le luati de pe gratar, le lasati sa isi traga sufletul 2, 3 minute, si le curatati de coaja. Puneti ardeii intr-un castron si peste ei puneti dupa gust putin ulei, cam 2 linguri, putin otet, tot cam asa si sare pt gust. Daca ati copt vinetele intregi, le tocati marunt cu un cutiti de paine si le amestecati ca o salata cu ceapa, sare si ulei, daca le-ati facut rondele, le lasati asa.

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Se pun toate pe o farfurie alaturi de niste cas, si cu o rosie dolofana langa ele v-ati incropit dragii mei, mancare pt suflet.

Pofta mare!

English version:

It’s Saturday morning. These were my favorite childhood mornings. All summer I used to spend it at my grandmother’s in an absolute freedom, with her, her 7 chickens and the dog, Tarzan, my dearest friend. Friday afternoon my dad came too at grandma’s bringing a huge watermelon, eggplant, peppers and other summer goodies. The plan was already preset. The following Saturday morning we would wake up early in the morning and go into the forest, which was 50 meters from us. In the woods there was a paradise, mushrooms, strawberries, eared rabbits fleeing from Tarzan, walkways and cool. We walked for hours gathering wild strawberries, blackberries and mushrooms, fallen branches from the trees so we can cook with them.

Once back home we baked on the old summer kitchen stove the mushrooms peppers and eggplant, we made a great tomato salad with onion and cucumber and enjoy the company of everyone. I love those memories because although I was born late at night, early summer mornings have always been my favorites. So here’s a small tribute to those mornings with this extraordinary simple recipe.

  • Take 7, 8 peppers
  • an eggplant or two
  • and some cheese

Place on a grill, if you don’t have a hob outside, the washed whole peppers and eggplants in whole or sliced. When they mature, take them from the grill, let them draw their soul 2, 3 minutes, and peel them. Place the peppers in a bowl and put over them some oil, about 2 tablespoons, some vinegar and salt for all to get tasteful. If you have baked the eggplant in whole, chop them finely with a bread knife and toss it like a salad with onion, salt and oil but if you made rings, let them as such to be eaten. Place all on a plate with some cheese, and a chubby tomato next to them and my dears you’ve just improvised food for the soul.

Enjoy!

Dovlegei pane / Zucchini chips

Dovlegelul n-a fost dintotdeauna prietenul meu la masa. Ca orice copil fugeam cu gandul la un desert sau un fel de mancare care sa contina si putin proteina animala. Desi n-am ajuns la o varsta venerabila, am intampinat si eu ca multi altii de varsta mea ceva problem de sanatate. Remediul l-am gasit la nasul meu, in legume si fructe. Nu pledez pt schimbarea stilului de viata. Nu judec si nu analizez felul fiecaruia de a manca sau de a gati. Tot ce vreau sa fac este sa va arat beneficiile unei alimentatii cat mai usoare si sanatoase pe baza de legume si fructe, dar din care nu trebuie sa lipseasca si putina proteina, sub forma de carnita la gratar sau branzica.

Dovlegelul, dupa cum va spuneam, nu m-a incantat prea mult in copilarie. De cativa ani insa am inceput sa recunosc calitatile sale minunate. Unul din felurile in care il prepar este pane. Un fel simplu de mancare, un chips de dieta cum imi place sa ii spun. Tot ce va trebuie este:

  • 3 dovlegei de marime medie
  • 4 oua
  • 100 gr faina
  • Sare si piper

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Curatati de coaja dovlegelul si taiati-l rondele. Separat faceti un sos béchamel din ouale battue cu sare si putin piper si faina.

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Acest sos trebuie sa fie mai gros cat sa cata de pe furculita insa nu foarte subtire ca riscati sa se desprinda de pe feliile de dovelgel. Apoi  cufundati feliile una cate un ape ambele parti in sos si le puneti la prajit in putin ulei incins.

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Se scot apoi si se lasa la scurs pe un prosopel de hartie ca sa absoarba excesul de ulei. Se servesc si reci si calde cu rosie si usturoi.

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Pofta mare!

 English version:

The zucchinis haven’t always been my friends at the table. As a child I was running from any dish containing less animal protein. Although I have reached a venerable age, and came over some health problem I am still not that found of this veggie. The remedy was under my nose, vegetables and fruits cooked in a different way that the way you are used to. I am not pleading for lifestyle change, do not judge and analyze how each of us is eating or cooking. All I want to do is to show you the benefits of eating light and healthy many fruits and vegetables based dishes, that should not be missing from you daily meals and also some protein from time to time like light grilled meat or cheese.

The zucchini, as I said, was avoided by me for several years but I recently started to recognize its wonderful qualities. One of the ways in which we can cook it is fried. An easy way to eat diet chips as I like to call it. All you need is:

  • 3 medium sized zucchinis
  • 4 eggs
  • 100 g flour
  • Pepper and salt

The peeled zucchini needs to be cut into rings, just slice it. Separately the eggs will be beaten like in a béchamel sauce with salt and a little pepper and then add the flour. The sauce should be thick enough not the slip away from you fork but thin enough not to become a dough. Then immerse the zucchini slices one by one, on both sides in this sauce and put them to fry in hot oil.
After they are fried let them drain on a paper towel to absorb the excess oil. Serve hot or cold with tomato and garlic.

Enjoy!

Salata de rosii cu branza de capra / Tomatoes salad with goat cheese

Fie ca ai copilarit sau nu la tara cu bunicii este imposibil sa nu fi auzit de salata de rosii. Cea mai simpla si indragita salata de legume care da gust zilelor toride de vara este fara indoiala salata noastra simpla de rosii. Italienii au salata caprese, dar nu se compara cu gustul salatei noastre. Ma laud si sunt mandra ca avem legume cu un gust natural si deosebit. Asa cum am promis deschid acum Festivalul Legumelor cu ultimul episod din serialul Aventurile doamnei Tomata. Indragita noastra leguma a ajuns la finalul calatoriei din acest an.

Micul meu proiect inceput in propria sufragerie si continuat in gradina parintilor mei este incununat acum de multe feluri de mancare in care voi folosi rosia draga. De ce am ales rosia? Nu stiu sa va spun, poate din cauza faptului ca este o leguma larg raspandita si poate pentru ca gustul ei usor amarui si parfumul tare imi aduce aminte de copilarie, oglindind cum nu se poate mai bine vacantele de vara petrecute la bunica. Este o legatura stransa intre mine si rosie pe care nu o pot explica in cuvinte, ci prin gesturi si amintiri.

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Si acum, ca si in copilarie obisnuiesc sa merg in gradina si sa culeg o rosie pe care o savurez acolo direct, stiind ca a fost crescuta intr-un mod biologic cat mai simplu cu putinta, cu apa, soare si multa dragoste.

Asadar iata salata minune a zilelor de vara din copilaria mea si a multor altor romani:

  • 3 rosii vesele
  • 1 ceapa smechera
  • Putin ulei, otet, sare si piper

Procedeul este cel mai simplu cu putinta. Se spala legumele, se taie felii si se amesteca toate intr-un castronel. Se serveste simpla sau cu branza si mamaliguta calda intr-o zi de vara asa ca sa va ridice tonusul.

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Pofta mare!

English version:

Whether or not you grew up at your grandparents in the country side or in the city it’s impossible here in Romania not to have heard of the tomato salad. The simplest and most loved vegetable salad of the hot summer days with a flavor undoubtedly to forget, that is our simple tomato salad. Italians have the caprese salad, but it does not compare to the taste of our salad. I am proud that we still have the natural taste of veggies in our dishes here in Romania which is remarkable. As promised I open now the Veggies Festival with the last episode of Mrs. Tomato Adventures. Our popular vegetable has reached the end of this year’s trip.

My little project started in my own living room and continued in my parent’s garden is now filling many plates of dishes as I plan to use the dear tomato in many future recipes. Why I chose the tomato? I do not know why, perhaps because it is a vegetable widespread here in my country and perhaps because its slightly bitter taste and strong fragrance reminds me of my childhood, mirroring in the best way possible the time spent each summer during school vacations at my grandmother’s house. It is a close connection between me and this red veggie that I cannot explain in words, but by gestures and memories.

And now, as in childhood I often go in the garden and pick a tomato directly from the plant, knowing that it was grown in a simple and most biological way, only with water, sun and lots of love.
So here’s the great tomato summer salad from my childhood and the childhood of many other Romanians:

  • 3 cheerful tomatoes
  • 1 wicked onion
  • a tablespoon of oil, 1 of vinegar, a pinch of salt and pepper

The process is simple as possible. Wash the vegetables, slice and mix them in a bowl. Serve it plain or with cheese and polenta to you tone up your summer.
Enjoy!

Festivalul Legumelor / Veggies Festival

Festivalul Legumelor se doreste a fi un sir de retete din legume culese din gradina. Daca nu aveti posibilitatea sa le cultivate voi acasa, nu-I problema, la piata veti gasi aceeasi multitudine de legume vesele si frumoase. Aveti grija insa sa alegeti legume cat mai natural cultivate, cu ingrasaminte naturale, coapte in voie, dupa legile naturii la mijloc de vara. Grabirea procesului natural de maturare a unei legume altereza gustul acesteia si schimba si gustul mancarii. Faceti toate eforturile posibile sa va rasfatati copiii, sotii, parintii si pe toti cei dragi cu retete usoare de vara. Acest sezon minunat ne daruieste mici cutii de comori in forma de legume si fructe si ar fi o lipsa de respect din partea noastra sa nu profitam de ele.

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Asadar dragii mei cititori faceti rabat o vara intr-o viata si gatiti cat mai multe retete cu legume si fructe. Veti avea o doza de fericire in farfurie care se va vedea in tonus, in cheful de viata si in activitatile zilnice. E testat de mine, in fiecare zi mananc cel putin un fel de legume sau fruct si simt ca natura a facut pt mine toate aceste minunatii. Fie ca le folositi in salate sau feluri de mancare mai speciale, profitati de legumele verii si apoi ale toamnei pt a va incarca bateriile cu tinerete si sanatate. Este un indemn sincer si un sfat usor de urmat pe care vi-l dau pt ca beneficiile se vor vedea repede in corpul si mintea voastra. Veti fii la fel de veseli ca aceste fructe viu colorate si veti fii tonici ca fibrele lor naturale.

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English version:

Veggies Festival aims to gather a number of recipes from vegetables picked from the garden. If you can cultivate them in your back yard, then you are blesses, if not, no problem, at the market you will find many joyful and beautiful vegetables. Be careful though that you choose more natural vegetables grown with natural fertilizers; ripen at their will, by the laws of nature in the middle of summer. Speeding up the natural process of maturation changes the natural vegetables taste. Make every effort to spoil your children, spouses, parents and all your loved ones with light summer recipes. This season gives us wonderful little treasure in the form of vegetables and fruits and it would be a lack of respect from our part not to take advantage of them.

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So my dear readers let’s make this summer a rebate in a lifetime and cook as many recipes with vegetables and fruits as we can. You will have a dose of happiness in your plate which will be seen in your daily activities, your mood and your spirit. It’s a fact as tested on myself that every day eating a veggie or fruit I feel healthier and richer inside and outside. Whether you use them in salads or more complicated dishes, take advantage of the summer and autumn vegetables to refill your batteries with youth and health. It is a free and frank advice easy to be followed which I give to you as the benefits will be seen quickly in your body and mind. You will be as happy as these fruits so brightly colored and tonic as their natural fibers.

Episodul III – tomata a absolvit // Episode III – tomato graduates

Am inceput in primavara un mic proiect dedicate unei legume foarte indragite. Dupa o pauza destul de indelungata revin pe blog cu penultimul episod din seria Aventurile doamnei Tomata.

Continuand comparatia cu viata unui om va pot spune acum ca draga noastra planta a ajuns la maturitate. A fost ingrijita zi de zi si calauzita asa cum este un om calauzit de parinti, rude si profesori si acum a absolvit scoala vietii fiind gata de examenul suprem. Asa cum noi oamenii dam lumii urmasi pe care ni-i dorim mai buni decat am fost noi asa si tomata noastra a facut proprii ei pui si este gata sa ni-i ofere noua ca sa ne bucuram de ei.

Urmatoarea postare va deschide un sir de retete de vara, un Festival al Legumelor, si bineinteles primele retete vor cuprinde multe rosii, in semn de respect pt minunatele fructe dar si pt munca celor care au avut grija de ele.

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In compensatie cu lipsa mea indelungata iata si cateva poze din gradina parintilor mei, o versiune romaneasca a gradinii minunate a lui Alice, plina de mici minuni ale naturii. Din fiecare din ele va urma o reteta.

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English version:

I started a small project this spring dedicated to a very popular vegetable. After a fairly long break I am back with the penultimate episode of the series Adventures of Mrs. Tomato. Continuing the comparison with the life of a man I can now tell you that our dear plant is mature. It was guided and supported day by day like a man is guided by parents, relatives and teachers and graduated the school of life ready now for the ultimate exam.

As we leave our kids to this world, wishing they are better than we were and so our tomato did the same giving us her own baby, the tomato, so we can enjoy them. Next post will open a number of posts with recipes for summer, a Veggies Festival, and of course the first recipes will include this wonderful fruit but it will also be a proof of respect for all of those who had taken care of all these tomatoes for us to enjoy them now.

In compensation for my long absence here are some pictures from my parent’s garden, a Romanian version of “Alice in Wonderland” a garden full of small wonders of nature. From each of these veggies it will follow a recipe on my blog.

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Episodul II – tomata face scoala vietii / Episode II – the tomato goes to school

Cu asteptarea de rigoare va prezint episodul al doilea din seria deschisa de mine Aventurile Doamnei Tomata. Pe 4 mai, in sambata dinaintea Pastelui de anul acesta am plantat in gradina parintilor mei rosiile insamantate cu mare drag in martie. Pamantul este usor nisipos si le permite legumelor sa isi faca radacini in voie. In prealabil parintii mei au pregatit lotul de pamant facand santuri pe care le-am udat si unde am plantat firele de rosii.

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Asteptarea citiorilor este indreptatita pt ca dragii mei, legumele cresc in timp, si ajung la maturitate dupa multa munca si daruire. Asa cum va spuneam in primul episod ca se intampla si cu un om. Rosiile se uda in fiecare seara dupa ce apune soarele, in primele 7 zile dupa care se uda la o diferenta de 2 sau 3 zile in functie si de umiditatea din sol si aer.

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Trebuie lasata in plin soare ca sa fie managaite de razele acestuia si pt ca mai tarziu, in plina vara sa ne faca un cadou minunat, frumoasele fructe mult adorate cu gust usor acrisor.

Promit sa revin cu episodul trei unde vom povesti si vom vedea ce au mai facut frumoasele mele rosii de gradina.

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Pana atunci, in semn de iertaciune va prezint cateva poze din gradina minunata a parintilor.

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English version:

I hope your expectations will be fully satisfied with the present post as this is the second episode of the series Mrs. Tomato Adventures I launched a while ago. On May 4th, the Saturday before this year Orthodox Easter I planted in my parents’ garden the tomatoes I seeded with great love in March. The soil here is slightly sandy and this the reason why it easily allows vegetables roots to freely develop. Previously my planting activity my parents prepared the soil by doing special tranches of the land so that the tomatoes will have access to water.
The waiting time has entitled my readers to get more from my beloved vegetables, but my dears they grow and reach maturity after hard work and dedication. As I said in the first episode of these series they grow as a man does, in time. Tomatoes are watered every night after the sun sets, the first 7 days daily and then at a 2 days or 3 days difference depending on the soil and air moisture. They have to be left in full sun as its rays to gently kiss the plants and for that, later in the summer, to give us the great gift they can offer, the beautiful fruits with sour taste which I adore.
I promise to come back with episode three where I will tell you more of what they have done in the meantime.

Until then, as a sign of forgiveness I now give you some pictures of the beautiful garden my parents take care of daily.