Ciorba de salata verde cu afumatura

2,5 l apa/supa de legume

1 ceapa medie
1 morcov mediu
2 catei de usturoi
1 salata mare verde
125 ml smantana/iaurt grecesc + 1 galbenus proaspat
4 oua + 2 linguri de lapte + 1 lingura patrunjel/marar tocat + 1 lingura ulei
arahide/floarea soarelui (pt omleta)
150 g bacon/kaiser
1 lingura patrunjel tocat
3-4 linguri otet de mere
sare
Ciorba de salata verde cu afumatura Mod de preparare
Spalam bine salata, foaie cu foaie, o scurgem si o tamponam cu hartie absorbanta de
bucatarie, apoi o tocam marunt.
Taiem bacon-ul in cubulete potrivite, tocam marunt ceapa si taiem in cubulete mici
morcovul.
Punem o oala antiaderenta pe foc si adaugam cubuletele de bacon. Le rumenim 2-3
minute, apoi adaugam ceapa si morcovul. Amestecam bine si le sotam inca 1-2 minute,
pe foc mediu.
Adaugam supa de legume si lasam ciorba sa fiarba cca 10 minute.
Intre timp, spargem ouale intr-un vas, adaugam laptele, patrunjelul tocat, sare si
piper dupa gust. Amestecam ouale pana cand se omogenizeaza, nu mai mult.
Punem o tigaie (eu am folosit o tigaie de 28 cm , daca vreti ca omleta sa fie mai
groasa, folositi o tigaie de 24 cm) pe foc mediu, adaugam uleiul si cand s-a
incins, adaugam ouale. Prajim omleta cate 3 minute pe fiecare parte.
O scoatem pe un fund de lemn si dupa ce s-a racit putin, o taiem in suvite subtiri
sau in patratele.
omleta-suvite-ciorba-salata

Adaugam salata in ciorba si o fierbem cca 3-4 minute (mie imi place sa aiba o
consistenta usor crocanta), apoi adaugam bucatelele de omleta si otetul si mai
lasam ciorba pe foc inca 5-6 minute.
ciorba-salata-fiert

Stingem focul si lasam ciorba sa se odihneasca 4-5 minute.

Intr-un vas separat, amestecam galbenusul si smantana/iaurtul grecesc si adaugam
peste acest amestec 1-2 polonice de ciorba. Amestecam bine si varsam mixul de oua
si smantana/iaurt in ciorba.
Adaugam patrunjelul tocat si usturoiul dat prin razatoarea cu gauri foarte mici.
Amestecam si acoperim oala cu un capac pentru cca 10 minute.
Sevim ciorba de salata verde calda sau rece.

Inghetata cu capsuni si lapte condensat

Spalam capsunele si le curatam de codite. Punem capsunele in vasul blenderului si
le mixam pana obtinem o compozitie omogena.Mixam frisca lichida pana devine ferma
si adaugam laptele condensat(o cutie).Adaugam compozitia de capsuni si omogenizam.

SUPA DE CIUPERCI (DE POST)

400 g ciuperci
2-3 morcovi
1 telina
1 pastrnac
1 ceapa
1 fir de praz
2 linguri ulei
200 ml rosii decojite n suc de rosii
 1 lingura orez
1 catel de usturoi
sare
piper
1 legatura patrunjel si telina verde
PREPARARE
1. Ceapa, morcovii, pastrnacul, telina si prazul se spala, se curata si se toaca
marunt. Se pun la fiert n 2-2,5 litri de apa cu un praf de sare.
2. Separat, ntr-o tigaie cu ulei se calesc ciupercile taiate felii. Se sting cu 2-
3 linguri de supa de legume, se dau cu un praf de sare si se lasa sa fiarba
nabusit, 5 minute.

3. Se adauga ciupercile la supa, se acopera si se lasa sa fiarba 30 minute. Daca

ciupercile si toate legumele sunt bine fierte, se mai adauga usturoiul tocat
marunt, orezul si la sfrsit sucul de rosii si rosiile taiate cubulete. Se mai lasa
pe foc 10 minute si se potriveste la gust cu sare, piper si verdeata tocata marunt.

Tarta cu mere caramelizate

Pentru blat:
4 oua
4 linguri zahar
2 linguri ulei
4 linguri faina
coaja de lamaie Finesse
1/2 lingurita praf de copt
Pentru umplutura:
4-5 mere
150 g zahar
75 g unt
Umplutura:

Zaharul se caramelizeaza si cand a devenit lichid, dam deoparte si adaugam untul.

Punem din nou pe foc mic si amestecand continuu, fierbem pana se omogenizeaza.
Adaugam merele taiate felii nu foarte subtiri si amestecam usor. Fierbem in caramel
pana se inmoaie putin. Dam deoparte si lasam la racit.

Blat:

Ouale se mixeaza pana isi dubleaza volumul. Adaugam zaharul si coaja de lamaie si
mixam pana compozitia devine cremoasa si aproape ca si-a triplat volumul. Adaugam
apoi pe rand uleiul si faina amestecata cu praful de copt si amestecam usor pana la
omogenizare.

In tava (20/30 cm) tapetata cu hartie de copt turnam in strat uniform merele
caramelizate, apoi deasupra lor compozitia pentru blat.

Dam tava la cuptor la foc mediu (150-160 grade cuptor electric cu ventilatie)
pentru cca 30 de minute, pana prajitura se aureste deasupra. Lasam putin sa se
racoreasca, apoi rasturnam pe un platou. O lasam sa se raceasca bine, apoi o
portionam.

Panko-Crusted Salmon
2/3 cup panko breadcrumbs
2 tablespoons minced fresh parsley
grated zest of 1 lemon
2 tablespoons extra virgin olive oil
4 (6-8 oz) salmon fillets, skin on
2 tablespoons Dijon mustard
1 tablespoon canola (or vegetable) oil
lemon wedges, for serving

Preheat oven to 425 F.

Combine the panko, parsley, lemon zest, 1/2 teaspoon kosher salt and 1/2 teaspoon
freshly ground black pepper in a small bowl. Add the olive oil to the bowl and
stir until all of the crumb mixture is evenly coated with the oil.

With the salmon fillets skin side down on a work surface, use a pastry brush to
spread the mustard generously over the tops of the fillets. Season the fillets
with kosher salt and freshly ground black pepper, then distribute the crumb mixture
evenly over the fillets and press to adhere.

Heat the canola oil in a large ovenproof skillet over medium-high heat. Add the
salmon fillets, skin side down, and sear for 3-4 minutes to brown the skin.
Transfer the skillet to the oven and bake for about 5-7 minutes, or until the
salmon is just about cooked through, and the panko mixture has browned. Remove the
skillet from the oven, cover loosely with aluminum foil and let rest for 5-10
minutes. Serve with the lemon wedges.

BAKED GARLIC PARMESAN POTATO WEDGES

3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a
small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle
potato wedges with the shredded cheese, tossing to coat, then sprinkle with the
seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-
down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle
with freshly chopped parsley and dressing for dipping.

Buttermilk Marinated Chicken

1 cup buttermilk
1 tablespoon olive oil
5 garlic cloves, minced
1/6 bunch of fresh parsley, minced
1/2 teaspoon regular salt
1/2 teaspoon freshly ground black pepper
6 chicken drumsticks
Garnish:
fresh parsley, chopped
Instructions

Combine buttermilk, olive oil, minced garlic, minced fresh parsley, salt and black
pepper in a small bowl and whisk really well. Place chicken drumsticks in one-
gallon freezer bag, pour the buttermilk marinade over the chicken and distribute
evenly over all chicken drumsticks. Squeeze as much air out of the freezer bag as
possible and close the bag. Refrigerate the marinated chicken in a freezer bag for
24 hours.
After your chicken has been marinated for 24 hours, preheat oven to 400 F. Use a
medium size casserole dish - I used 2.5 quart oval casserole dish ( 13 inches * 9
inches *4 inches deep). Place chicken in the casserole dish - and pour all of the
marinade on top and around the chicken. Roast for about 30-45 minutes (depends on
your oven), until chicken juices run clear, the chicken drumsticks are browned and
scorched in spots. If needed, broil for about 5-10 more minutes to get more color.
Serve immediately, use the sauce from the pan.

ONE-POT CHICKEN STEW

1 lbs. chicken thighs, boneless, skinless, cut into bite size pieces
1 Tbsp. canola oil
3 medium carrots, sliced diagonally into -inch pieces
1 medium sweet onion, cut into 12 wedges
6 garlic cloves, chopped
5 cups chicken stock, divided
2 Tbsp. all-purpose flour
1 dried bay leaf
12 oz. baby white potatoes, quartered
cup fresh chopped parsley
salt and freshly ground black pepper
Season the chicken with salt and pepper, to taste.
Heat oil in a dutch oven over high heat. Add chicken and cook, stirring
occasionally, until brown on all sides, about 6 minutes total. Transfer to a plate.
Add carrots and onion to the dutch oven and cook, stirring often, until onions
begin to soften, about 4-5 minutes. Add garlic and cook for about 30 seconds,
stirring nonstop. Add cup chicken stock while stirring and scraping to loosen
browned bits from the bottom of the dutch oven.
In a small bowl, whisk together flour and cup broth; add to the dutch oven. Stir
in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt
and pepper, to taste. Bring to a boil, reduce heat to medium-low and simmer 25
minutes, partially covered.
Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. The
liquid will slightly reduce even further. Stir in parsley and discard bay leaf
before serving.

HOMEMADE CHICKEN STOCK

1 (2-3 lbs.) organic whole chicken, rinsed under cold water
2 large carrots, cut into thirds
5 sm. stalks of celery with leaves, cut into thirds
1 med. onion, peeled and quartered
3 garlic cloves, unpeeled
2 sprigs fresh rosemary or fresh thyme
4 dry bay leaves
1 Tbsp. sea salt
1 Tbsp. whole peppercorns
3 quarts of cold water
Place the chicken, carrots, celery, onion, garlic, rosemary, bay leaves, and
seasoning in a 6 quart stockpot.
Add 3 quarts of water and bring to a boil.
Simmer, uncovered for 2 hours.
Strain the stock through a colander or a cheese cloth and discard the solids.
Using a mesh hand strainer, remove the visible fat and any other leftover
impurities.
NOTES
About a 2.5 pound chicken, yields 6-7 cups of stock.

To thaw frozen stock, place in refrigerator overnight.

CHICKEN STROGANOFF
4 Tbsp. extra-virgin olive oil, divided
1 medium yellow onion, thinly sliced into half rings
2 garlic cloves, minced
8 oz. baby bella or white mushrooms, thinly sliced
1 pounds boneless, skinless, chicken thighs, cut into strips
1 cups chicken stock
2 Tbsp. all-purpose flour
1 tsp. kosher salt
1 tsp. paprika
2 bay leafs
1 Tbsp. Worcestershire sauce
cup sour cream (full fat)
2 Tbsp. fresh parsley, finely chopped
black pepper, to taste
In a large saut pan, heat 3 tablespoons of oil over medium heat. Add onion and
cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30
seconds.
Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not
overcrowd the mushrooms or they will seep out and just simmer in their liquid
instead of browning. Remove the mushroom mixture to a plate.
Increase the heat to medium high and add the remaining 1 tablespoon of oil to the
pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no
longer pink and lightly golden.
While the chicken is cooking, create a slurry by whisking in the flour into the
chicken stock. Add the slurry to the chicken and with a wooden spoon scrape up all
the bits from the bottom of the pan until released. The mixture will come to a
quick simmer and lightly thicken.
Stir in the cooked mushrooms, salt, paprika, bay leafs, worcestershire sauce, and
black pepper, to taste. Reduce heat to low and simmer the chicken for 20 minutes,
partially covered, stirring occasionally.
Stir in the sour cream and parsley. Remove from the heat and discard the bay leafs.
Serve over cauliflower mash.
NOTES
To make a quick cauliflower mash, you will need 3 pound head of cauliflower, cut
into florets. Cook the florets in salted water for 10 minutes or until fork tender.
Drain thoroughly and add to a food processor along with 1-2 Tablespoons of unsalted
butter. Puree until smooth. Season with salt and pepper, to taste.

CHICKEN MUSHROOM AND SPINACH LASAGNA

2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
tsp. red pepper flakes
1 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups chicken stock
1 cups milk (I used whole milk)
tsp. nutmeg
cup all-purpose flour
cup shredded Parmesan cheese
8 no-boil lasagna noodles
1 cups shredded mozzarella cheese
2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
 tsp. red pepper flakes
1 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups chicken stock
1 cups milk (I used whole milk)
tsp. nutmeg
cup all-purpose flour
cup shredded Parmesan cheese
8 no-boil lasagna noodles
1 cups shredded mozzarella cheese
Preheat the oven to 375 degrees F.
Heat a large saut pan over medium-high heat. When hot, add oil and then the onion,
garlic, mushrooms, basil, oregano, red pepper flakes, and teaspoon of salt. Saut
for 5 minutes or until the mushrooms soften. Make sure all of the liquid has
evaporated from the mushrooms before going to step 3.
Stir in spinach and cook until the spinach wilts. Then remove the pan from the heat
and stir in the cooked chicken. Set aside.
In a small saucepan, combine the chicken broth, milk, nutmeg, and remaining 1
teaspoon of salt. Bring to a slow simmer over medium heat. Once the mixture starts
to bubble up around the edges, gradually whisk in the flour and let simmer until
thickened, about 5 minutes. Stir in Parmesan cheese and then remove from heat.
Pour cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup
chicken mixture, 1 cup sauce, and cup mozzarella, making sure noodles are covered
with sauce. You can even press them down lightly. Repeat 3 more layers with
noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and
remaining cheese on top.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for
15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let
stand 5-8 minutes before serving.