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Pear food with meat

Pear food with meat

A little-known Transylvanian food, but it exists, was kept here and there in Transylvania and was discovered by Radu Anton Roman. I can only tell you this: delicious!

  • 1 kg pork (or chicken, or beef)
  • 2 kg of late autumn pears, hard as quince
  • 2 tablespoons lard
  • 1 glass of wine
  • 2-3 red onions
  • salt, pepper, paprika

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Meat pears with meat:

Cut the onion into slices and pull in the lard. Cut the meat into large pieces and toss next to the onion to brown, then quench with wine and water, season with pepper and paprika and simmer covered over low heat.

Peel a squash, grate it and squeeze the juice.

When the stew is almost ready, add the salt, add the pears and let it boil for another quarter of an hour.

If you like the sweet-sour taste, you will definitely like this stew. It's from the "like at home" cycle.


The habits that human communities, especially the archaic ones, give up the hardest are those related to the kitchen, the way of cooking and eating. Look through our villages - a speech with samana (re) tourism follows - the pastors have discarded their old clothes for the fairs. The ploughmen no longer play posovoaica, but fight on rap. The boys no longer go to bowling, at the head of the village, to bet on a tuica, but play at tevebingo, for hundreds of millions. But nowhere has anyone changed their way of eating. The same dishes, some thousands of years old, are still the joy of meals from anywhere. I am inclined to believe that we depend not only on the seven years at home, but also on the seven years at the table.


There are amniotic years, so to speak, in which the creature has deeply tattooed us with a certain kind of message of the world, coming through food, with a certain philosophy of matter and its spirit, passing through the fluids of soups and the alchemy of stews. we keep our teeth, literally, from the throats of childhood and adolescence, we do not like or saturate anything else, just as we can not breathe helium or fluoride. "Like my mother at home" is an absolute superlative that no one gives up voluntarily, because they can't.


Dixit and let's move on: eating meat with pears is indisputably a little known dish, for most just a possible regional curiosity. It seemed so unusual to many that they told me that I invented it, to grow (we are talking about cubic meters here) the book and, implicitly, the copyright (as if someone could see copyright author of the nose 'Nelu !!). But the stew exists, it has been stubbornly kept, here and there, in Transylvania, and not in necessarily hidden places, without having changed a molecule at least, from the original core, left "like their great-grandparents at home".


in its hot and fragrant steam one can feel a breath of sweet wind, coming from the elegant western bowls, from Austria and Germany, to meet the revealing and harsh Romanian cauldron. It is a composite cooking, which mixes the simple and juicy taste of an honest stew, with one of the safe values ​​of the great world cuisine - the concept of sweet and sour.


Chop the onion quickly, as the world screams with hunger, and drag it into the lard

The meat, cut into shamelessly large pieces, toss it next to the onion, to brown it, then quench it with wine and water, match it with pepper and paprika and let it simmer, covered over low heat.

While the stew is simmering, peel and peel the pears and cut them in four, then fry them, separately, also in lard, to make a crust and a golden-copper color.

If the stew is almost ready, salt it, now all you have to do is put the pears, a quarter of an hour, together with two or three "turkey" leaves, and the food is ready!


Pancakes with minced meat and mushrooms

  • pancakes
  • 450 grams of minced beef or pork or mixture
  • 200 grams of mushrooms
  • 1 large onion
  • 2 tablespoons oil
  • 500 grams of tomatoes
  • 1-2 cloves of garlic
  • 150 grams of canned corn
  • salt pepper

The mushrooms are washed and cut into slices, and the onion is cut into small pieces and together with the meat they are put in a pan, with oil and fried. Finely chop the tomatoes and add them to the pan, along with the corn. Then season with salt and pepper and add the crushed garlic, then cook for about 20 minutes. After this composition cools down a bit, add it to the pancakes. The pancakes can be eaten as such or can be put in the oven for another 15 minutes, with a white sauce on top made of onion butter, cream and Parmesan.


10+ slow cooker recipes

I can only talk about slow cooker food. So much so that, looking back, I realized that lately I have gathered a beautiful collection of recipes cooked in the slow cooker that I have and that I have been talking about here for as long as I could. It is a 4.7 liter Crock Pot slow cooker like this HERE which now costs only 350 lei!

You already know that I love to use it because it is very convenient for me because I do not have to sit next to it like when I sit next to the stove on the stove or even when, using the oven, I have to, from time to time and quite I would often find it.

When cooking in a slow cooker I don't care about food. I know that he will finish cooking after a certain time and even that the pot will keep my food warm if I forget to reach him to stop it after the cooking time has passed.

Yes, it has a disadvantage. The fact that the cooking time in the slow cooker is longer. A food that you can cook quickly on the stove, here it is cooked over time. But I used to organize myself in such a way that I had the food ready when I needed it.

I also cooked him fasting recipes and meat recipes. In both versions we finally liked what we got. What's more, it is also a diet food because practically the food is cooked by boiling at low temperatures. Perfect for us!

But I don't want to talk to you anymore, but I invite you to read more about slow cooker cooking by accessing each recipe separately. To make it easier for you to find the recipe in the title, I put a link on each picture. So & # 8230


Recipes for a diabetic's daily menu

Because only one dish is recommended at a meal, so as not to overload the pancreas, the 3 main meals will be replaced by 5-7 small meals with one.

Breakfast & # 8211 Recommendations, your choice:
& # 8211 cheese with vegetables (peppers, tomatoes, cucumbers) / or with olives, without bread.
& # 8211 a glass of milk or yogurt with barley flakes and oats.
& # 8211 a boiled egg with raw vegetables.
& # 8211 a fruit.
& # 8211 Grilled meat (steamed or grilled) and vegetables.
& # 8211 marinated fish.
& # 8211 salad with seeds, cheese or fish.
& # 8211 unsweetened coffee or tea & # 8211; or kefir, shock, yogurt, whipped milk.

Snack & # 8211 seeds, yogurt or salad of your choice.

Lunch & # 8211 of your choice:
& # 8211 Vegetable soup or soup without noodles, potatoes, rice, semolina.
& # 8211 grill with salad, or with baked peppers.
& # 8211 Cheese mushrooms, grilled or baked.
& # 8211 grilled eggplant without oil.
& # 8211 food of mushrooms, broccoli, cauliflower, cabbage & # 8211 but without oil.

Snack & # 8211 a fruit or a salad, a yogurt, a spoonful of raw seeds of your choice.

Dinner & # 8211 of your choice:
& # 8211 Vegetable soup or soup without noodles, potatoes, rice, semolina.
& # 8211 Cheese mushrooms, grilled or baked.
& # 8211 grilled eggplant without oil.
& # 8211 food of mushrooms, broccoli, cauliflower, cabbage & # 8211 but without oil.

desert
It should be consumed immediately after a meal, to slow the rise in blood sugar levels, and should not exceed 60 grams.
Foods that are high in carbohydrates should be excluded from dessert meals, such as: bread, biscuits, corn, cereals, potatoes, rice, fruit, milk, yogurt, peas.


Simple recipe pear compote

The first time we cut the pears, it is ideal not to be very ripe. For compote it is ideal to have stronger fruits.

Place the pear slices in jars.

In each jar we put a spoonful of sugar. I don't want the compote to be very sweet, if you want it to be sweeter, you can double the amount of sugar.

You can also use sweetener instead of sugar (saccharin, fructose, stevia).

We put a piece of anise in each jar, so that it is not very fragrant.

Fill the jars with water.

We will use sterilized lids and jars beforehand. We put the lids on, we tighten very well.

We go to the bain-marie, we boil them for 15 minutes, from the moment the water boils.

Let the jars cool, cover them with beds, so that we are sure that they will seal well. It is ideal to leave them overnight.

The next day we check that all the lids of the pear jars are sealed, then we wipe them, label them and put them in the pantry.

The pear compote is delicious, fragrant, an oasis of flavor and aroma. I recommend you to try the apple compote recipe, but also the quince compote recipe. They are at least as and as easy to prepare. & # 128578

Below you can watch the video recipe:

I invite you to try this recipe and tell me how it turned out. Good appetite!


M & acircncare pear with meat - recipe

Dixit and let's move on: eating meat with pears is indisputably a little known dish, for most just a possible regional curiosity. Many found it so unusual that they told me that I had invented it myself, in order to grow (we are talking about cubic meters here) the book and, implicitly, the copyright (as if someone could see copyright author of the nasu & rsquo Nelu !!).

But the stew exists, it has been stubbornly kept here and there in Transylvania, and not in necessarily hidden places, without having changed a single molecule, from the original core, left & bdquoca to their ancestors at home & ldquo.


Finely chop the onion and cook for 2 minutes, with 4-5 tablespoons of oil, over low heat. Put a teaspoonful of paprika or 1/2 teaspoon of pepper paste, mix 2-3 times and immediately add the meat cut into pieces.

Stir until it coagulates on the surface, sprinkle with 1/2 teaspoon of salt, leaving it to fry covered, over low heat add a little onion so that the onion does not burn.

It can be put in the oven, still covered, over low heat, adding a little water, so that the onion does not burn.

The meat can be boiled, as well as with 1/2 l of water, in a pressure cooker in 1-1 1/2 hours, if it comes from older animals, otherwise these meats require 3-4 hours of boiling in the usual pan.

The beans, cleaned of impurities, are soaked in cold water in the evening. The next day, wash well with cold water and boil with cold water.

Boil with a lid, so that the grain swells well and the cellulose in the peel softens very well. The water should be reduced only enough to contain the beans well, when it is boiled. After boiling together or separately, mix the meat and beans, then pour the tomato juice or sour, to taste, with lemon juice or salt or vinegar, add a bay leaf, a small sprig of thyme, a little fresh or canned tarragon a pepper cut into thin slices and matches the taste with salt.

Bake for 10-15 minutes, to form the sauce and lift the oil. The sauce should not be too large, it thickens a little only with the starch from the beans, if it is well cooked. If we want the food to have more sauce, rub it, a teaspoon of flour with 1-2 tablespoons of cold water, then mix it with the sauce, letting it boil for a few minutes to bind, it can be bound when it is put in the oven.


Pork and chickpea food

Ingredient:
Naut prefiert 800 g
Pork pulp 500 g
Pork breast 300 g
Spinach 300 g
Vegetable / meat soup 800 ml
Tomato paste 50 g
Paprika 2 teaspoons
Garlic 4-5 cloves
Carrot 1 pc
Vegetable oil

Video recipe PIG AND CHICKEN FOOD lower:

Peel the chickpeas and set aside. You can also use chickpeas without peeling them, but there is a risk of having problems with bloating.

In a deep frying pan, brown the chopped pork breast in oil with the garlic.

Add the diced carrot and pork leg. Brown for a few more minutes.

Then add the spinach and mix.

Add the tomato paste and paprika. Stir.
Add the cleaned chickpeas and soup. Stir.