Today my mom ordered something light for dinner, without meat (and even without poultry!). Such a wonderful version of stew caught my eye, and I decided to implement it. This dish was liked by three generations of my family: my parents, me and my son. It must mean something. A dish with an oriental flavor. I was afraid to put spices and pepper according to the recipe (quantity), but in vain. Do not hesitate to post as much as it is written! Next – adjust to taste. Or maybe my pepper was “weak”? ))) Try this!
A real autumn dish. I used to cook it only in autumn, when there were a lot of fresh vegetables and, most importantly, pumpkins. She is the queen in this dish. Now vegetables, including pumpkin, are sold all year round, but the status of autumn dishes for this roast has been preserved. Specify the number of products very approximately, as it is – by eye and to your taste. It all depends on the dishes that you will cook, and on the number of eaters.
Ideally, a piece of venison or elk, then in general it would be “AH!”, but by applying a few tricks and tricks, you will get very tasty meat, juicy, with a light aroma of smoke and the forest spirit of juniper berries and barberry. Amazing! I invite you to the “hunt”…
Recently, my husband and I chose a new cereal from spelt, as it turned out that this is a very useful product. We gave up meat broths for a while. After that, lean soups become the basis of our hot dishes. Because of this, I began to add cereals to vegetable broths, trying to make the soup more satisfying. For borscht, the most suitable porridge for me was spelt. Try this soup, I think you will like it. Spelt is the progenitor of wheat. It grows only on clean soils. For several thousand years, spelt has not undergone any genetic changes and is a real, 100% natural product. This porridge is great for a healthy diet: minerals and vitamins are preserved during processing, it is rich in fiber and protein.
I wanted vegetable soup, my husband asked for soup. I thought, I thought… and I decided to combine everything in one dish. Why not? It turned out to be an incredibly delicious soup: fragrant, light and satisfying at the same time. It seemed very harmonious to me.
An unusual way to serve your favorite vegetables. A variation on the theme of fried cabbage in batter, only baked. Potatoes with sauce will also “play” in a new way. Use any additional vegetables. The author is cherry, I took carrots and paprika. Thanks to Maria from Germany for the recipe! You can cook in portions.
The combination of mushrooms and potatoes – the taste is clear in everything. I propose to cook a delicious and satisfying casserole on bread from improvised products. Suitable for dinner, for lunch with hot broth or soup, decide for yourself. The recipe was born spontaneously during the preparation of mashed potatoes. The rest of the products were in stock and that’s what happened.
Baked cutlets of lean pork and chicken with the addition of raw potatoes, pumpkin and carrots. Very tasty, juicy and low-fat. I don’t add a loaf to the cutlets. I usually use raw or boiled potatoes instead.
