Recepti

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mamica papucarka
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#101

Post by mamica papucarka » 19/12/2007 15:14

jel ko sta kuha za Bajram :?

ja napravila hurmasice (tradicionalno) velicine male lepinje :roll: au, sto su nadosle :D

hadzinice bona.... :oops: :)


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#102

Post by callmethebreeeze » 19/12/2007 16:29

mamica papucarka wrote:jel ko sta kuha za Bajram :?

ja napravila hurmasice (tradicionalno) velicine male lepinje :roll: au, sto su nadosle :D

hadzinice bona.... :oops: :)
jes ruzno biti u dijaspori za bajram, skoro pa i nema onog osjecaja da se bajram priblizava. jedina nada mi je veliki broj emigranata iz islamskih zemalja, koji ce, insallah, doprinijeti da se bajram slavi podjednako kao i bozic. :D

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#103

Post by mamica papucarka » 19/12/2007 18:08

callmethebreeeze wrote:
mamica papucarka wrote:jel ko sta kuha za Bajram :?

ja napravila hurmasice (tradicionalno) velicine male lepinje :roll: au, sto su nadosle :D

hadzinice bona.... :oops: :)
jes ruzno biti u dijaspori za bajram, skoro pa i nema onog osjecaja da se bajram priblizava. jedina nada mi je veliki broj emigranata iz islamskih zemalja, koji ce, insallah, doprinijeti da se bajram slavi podjednako kao i bozic. :D
Mi prosle godine kurban dobili. Ova prijateljica Bosanka zaklala i podijelila po naselju. Sve isla od haustora do haustora i gdje je vidjela nase prezima zvonila i dijelila :D
Ljudi su bili ovako :shock:, pa ovako :-D

btw. hurmasice su mi propale :(

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#104

Post by callmethebreeeze » 19/12/2007 18:54

mamica papucarka wrote:
callmethebreeeze wrote:
mamica papucarka wrote:jel ko sta kuha za Bajram :?

ja napravila hurmasice (tradicionalno) velicine male lepinje :roll: au, sto su nadosle :D

hadzinice bona.... :oops: :)
jes ruzno biti u dijaspori za bajram, skoro pa i nema onog osjecaja da se bajram priblizava. jedina nada mi je veliki broj emigranata iz islamskih zemalja, koji ce, insallah, doprinijeti da se bajram slavi podjednako kao i bozic. :D
Mi prosle godine kurban dobili. Ova prijateljica Bosanka zaklala i podijelila po naselju. Sve isla od haustora do haustora i gdje je vidjela nase prezima zvonila i dijelila :D
Ljudi su bili ovako :shock:, pa ovako :-D

btw. hurmasice su mi propale :(
ja bih ubio za malo janjecih kotleta. juce sam tri (3) kotleta janjeca platio 6 (sest) eura. jebo ih standrad :D

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#105

Post by anais_nin » 28/12/2007 18:16

Spinach Soup with Parmesan Cream Recipe

This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
pinch ground nutmeg
2 small Russet potatoes
1 bay leaf
1/4 cup chopped, fresh parsley
about 1 quart low-sodium chicken broth or vegetable broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the spinach and remove from heat.
5. Blend the parmesan cheese and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of Parmesan cream.


Nutrition Facts

Serving size: about 1 1/2 cups
Calories 112
Total Fat 4 g
Saturated Fat 1 g
Protein 7 g
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sodium 292 mg
Percent Calories from Fat 26%
Percent Calories from Protein 22%
Percent Calories from Carbohydrate 51%
Last edited by anais_nin on 28/12/2007 18:19, edited 1 time in total.

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#106

Post by anais_nin » 28/12/2007 18:18

Tortellini with Tomato Basil Sauce Recipe

This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

2 teaspoons olive oil
1 large onion, chopped
15 ounces chopped, canned tomatoes, undrained
12 ounces frozen cheese tortellini
1/4 cup chopped, fresh basil
2 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper

Cooking Instructions

1. Bring a large pot of salted water to a boil.
2. In a large skillet, heat the oil over medium-heat. Add the onion and cook, stirring, until well browned, about 10 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened, about 5 to 10 minutes. Season with salt and pepper.
3. Meanwhile, cook the tortellini until al dente, about 5 minutes. Drain and transfer into a large bowl. Toss with the tomato sauce and basil. Adjust the seasoning with salt and pepper.
4. Sprinkle with the Parmesan cheese and serve immediately.


Nutrition Facts

Serving size: about 2 cups
Calories 339
Total Fat 10 g
Saturated Fat 4 g
Protein 15 g
Total Carbohydrate 46 g
Dietary Fiber 3 g
Sodium 458 mg
Percent Calories from Fat 26%
Percent Calories from Protein 18%
Percent Calories from Carbohydrate 55%

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#107

Post by anais_nin » 29/12/2007 03:26

Kuglice sa smokvama i kokosom

Sastojci

50 dag suhih smokava
20 dag kokosovog brašna
1 kašika šećera u prahu
25 dag margarina
80 dag mljevenih keksa
20 kašika šećera
20 kašika vode


Priprema
1. Suhe smokve namočimo u toplu vodu i ostavimo tako 30 minuta ili po potrebi duže. Zatim vrh svake smokve odrežemo i prstom utisnemo udubinu. Pomiješamo 20 dag margarina sa kokosovim brašnom i jednom kašikom šećera u prahu i tom smjesom napunimo udubine u smokvama
2. Zakuhamo 20 kašika vode sa 20 kašika šećera i 5 dag margarina i odmah dodamo mljevene kekse. Sve dobro umiješamo kako bi dobili tijesto, koje zatim razvaljamo.
3. Tijesto režemo u kvadratiće u koje umatamo napunjene smokve
4. Formirane kuglice uvaljamo u kokosovo brašno


Posluživanje


1. Ljepse izgledaju kad ih prerežete na polutke.
2. Ove kuglice mogu se i duboko zamrznuti i po potrebi vaditi iz zamrzivača bez promjene njihove kvalitete.

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#108

Post by Aorta » 29/12/2007 03:31

@ Anais, ja ti vazda nekakve kuglice pravim. : ) Ali ove tvoje ili nesto slicno nisam nikad -- morat cu probat, zvuce dobro.

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#109

Post by anais_nin » 29/12/2007 03:35

Flambirana piletina s narančom

Draž flambiranja je u tome što ga činimo pred gostom, malo prije kraja pripreme jela. Za intenzivniji dojam, učinite to u tami. Flambirajte mesna jela, omlete, voće, sladoled i druge slastice, a počnite s piletinom s narančom.


Image

Sastojci za 4 osobe
4 pileća filea (600 g)
sol
papar
30 g maslaca
200 ml svježe iscijeđenog soka od naranče
30 ml bourbon whiskeyja

Za prilog:
200 g zelenih mahuna
200 g brokule
2 žlice maslinova ulja

Za posluživanje:
2 žlice popečenih listića badema


Priprema

1. Meso posolite i popaprite.
2. U tavi na zagrijanom maslacu, popecite piletinu s obje strane.
3. Zalijte je narančinim sokom, poklopite i pirjajte na laganoj vatri oko 20 minuta.
4. Meso izvadite, a umak kuhajte dok ne dobijete željenu gustoću.
5. Meso vratite, prelijte whiskyjem i zapalite.
6. Mahune i brokulu skuhajte u slanoj kipućoj vodi, ocijedite i prelijte maslinovim uljem.

Posluživanje

Poslužite toplo meso s umakom i kuhanim povrćem, a preko svega pospite bademe.

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anais_nin
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#110

Post by anais_nin » 29/12/2007 03:37

Aorta wrote:@ Anais, ja ti vazda nekakve kuglice pravim. : ) Ali ove tvoje ili nesto slicno nisam nikad -- morat cu probat, zvuce dobro.
i ja volim sve tipove kuglica :D ovaj recept sam dobila nedavno u nekom od silnih kulinarskih mailova koje dobivam, i probala sam jer jako volim smokve :D brzo, jednostavno i haman pravo poguzijski :D

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#111

Post by anais_nin » 29/12/2007 03:39

Flambiranje jos ne oprobah, a voljela bih :D tako da ako se naglo prestanem javljati znaci dohakala mi vatreno flambirana piletila :D

Flambiranje

Objavljeno:
24.12.2007.

Flambiranje je postupak u kojem se već gotovo jelo prelije pićem s višim postotkom alkohola i zapali. To blago gorenje daje nekim jelima taj završni kuharski dodir i poseban miris. Koriste se konjak, viski, džin, rum i razni likeri.

Alkohol je uz vodu i ulje treća tekućina u kojoj se molekule okusa i boje mogu izlučiti i rastopiti te tako stvoriti potpuno nove okuse i mirise.

Flambira se pred nama jer jelo moramo vidjeti kako gori, logično zar ne. Plamen se ne može narezati i pojesti. Uglavnom, povijest flambiranja govori da je taj postupak izmišljen negdje krajem 19. ili početkom 20. stoljeća u velikim svjetskim hotelima. To je bio još jedan od popularnih show programa kojima su kuhari fascinirali svoje goste, a konobari izmamili veće napojnice.

Velika gastro autorica i kuharski autoritet Elizabeth David, bila je prilično rezervirana oko rezultata flambiranja. Ali bila je i jedina koja je javno iznijela svoju skepsu. Možda nije shvatila da jelo čini i atmosfera koja ga okružuje.

Koliko se okus jela tim kratkim plamenom promijenio, nije toliko bitno. Bitan je show, predstava i naravno taj dodatak alkohola koji će razveseliti već raspoložene goste. Za flambiranje morate biti veseli u veselom društvu. Samo tako će flambiranje imati smisla. Čak ni u sapunicama supružnici ne razgovaraju o rastavi braka uz zapaljeni obrok, iako bi to bila zaista dramatična scena.

Ako prvi puta flambirate, shvatite to ozbiljno. Nemojte zapaliti kuhinju, stan ili drage goste. Ah, koliko sam puta gledao kako gori stol pri pripremanju jednostavnog fonduea.

Dodavanje alkoholnih pića u jelo uvijek ostavlja pitanje koliko je alkohola u jelu ostalo. Klasični odgovor je da alkohola u zgotovljenom jelu nema ili ga ima vrlo malo. Sve to zbog činjenice da točka vrelišta alkohola je na 78,3°C, a vode na 100°C.

Da, to je istina, ali kada se alkohol i voda pomiješaju onda je točka negdje između 78,3 i 100°C. Vrlo vjerojatno bliže 100°C, jer niste valjda kuhali u čistom alkoholu. Samo tada bi točka bila bliža 78,3°C.

Sve ovisi o dužini kuhanja, o veličini i bolje reći širini posude u kojoj se kuha, o tome da li je posuda pokrivena ili ne.

Uglavnom, alkohol ne nestaje tako lako kao što ljudi misle. Istraživanja su pokazala da čak i u jelima koja se dugo kuhaju na kraju je prisutno između 4 i 49% prvotno dodanog alkohola. Kod flambiranja je još i veći postotak alkohola koji je ostao. Mislili ste da je sav alkohol nestaje kad uletite pred stol s upravo flambiranim palačinkama? E, nije tako. Izgori samo 20% alkohola prije nego se plamen sam ugasi. To je zato jer u pari koja se diže mora biti postotak alkohola iznad određenog nivoa. Zato se i žestoka alkoholna pića moraju prije dobro ugrijati da bi isparavanje bilo zapaljivo. Kada se razina alkohola u isparavanju spusti, plamen nestaje i predstava je gotova. A i uvijek morate paziti na ljude koji i iz nekog razloga ne smiju konzumirati alkohol.

Alkohol je ujedno i treća tekućina uz vodu i ulje u kojoj se molekule okusa i boje mogu izlučiti i rastopiti te tako stvoriti potpuno nove okuse i mirise.

Veća količina alkohola hvata i drži hlapljive molekule dok manja količina alkohola ima sklonost pojačavanju hlapljivosti i tome pojačavanju mirisa.

Dodavanje alkohola može u jelu biti i prednost i mana. Sam po sebi ima oštar, prodoran miris koji u vrućim jelima može postati neugodan i težak. Zato kuhari umake kuhaju dugo da sav alkohol ishlapi. I zato treba biti pažljiv s količinom alkohola i u flambiranju, jer da ponovimo, u plavičastom plamenu izgori samo oko 20-25% alkohola.

A na kraju ne mogu izdržati, ali sama riječ flambiranje me odmah podsjeti na jedan njemački film iz ranih osamdesetih "Die flambierte Frau". Ali to nije nikakva kulinarska tema.

mamica papucarka
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#112

Post by mamica papucarka » 29/12/2007 12:18

Ljudi sta kuhate za Novu????
Zar se nismo dogovorili stavit recepte i prijedloge.Posustajete :roll:

ja cu slane kiflice (recept sam vec stavila), nekakve salate, i mislim ovo od francuskog kruha :oops:
http://www.crochef.com/index.php?page=recepti&id=194
hajmo, recepte na sunce. Dajte kakvih malih zalogajcica, da nije tesko i sl :)

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#113

Post by mamica papucarka » 29/12/2007 12:54

jesil ih uspjela fino smotat? Meni motanje nikako ne ide? :D Eto, toliko o bivsoj umjetnici :roll: A ukusne su i moji ih vole.

btw. nemam pojma ko je Almo, ali sam vidjela da se pominje. De metni sliku tamo medju mrkima :oops: :D

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#114

Post by mamica papucarka » 29/12/2007 16:46

Minno, nije valha sta. Prepustam ti ga :lol:

evo, ja se bacila po receptima. Valja pripremat :oops: :D

predlazem ovaj. Jednostavno izgleda i nije svakodnevno, taman za Novu :)

http://www.coolinarika.com/recept/zlatn ... ce-od-sira

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#115

Post by anais_nin » 31/12/2007 19:11

Midnight Kiss Martini

Image

In a cocktail shaker filled with ice, add 1 tbsp. frozen (thawed) mixed berries, 1 ½ oz. Smirnoff vodka, ½ oz. lemon juice, ½ oz. simple syrup and 1 oz. white cranberry juice. Shake sharply and strain into a martini glass and garnish with a blackberry.

To make simple syrup, simply combine equal parts sugar and boiling water, stir until dissolved and chill.

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#116

Post by dalmatinka » 12/01/2008 09:07

Ekipo, molim pomoć! Kupila sam jutros govedinu i bravetinu, doma imam još mašinu za mljevenje mesa i dobru volju. Što mi je još potrebno za čevape? :D Naime nikad ih ne kupujem gotove jer volim znati što jedem.

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#117

Post by anais_nin » 14/01/2008 19:53

Grilled Chipotle Chicken Breasts

Serves: 2

A spicy marinade gives this chicken its kick!

INGREDIENTS

5 chipotle peppers, seeded and chopped by hand
1-3 cup cilantro leaves
2 cloves garlic
2 medium sized shallots
1/3 cup rice vinegar
1/4 cup olive oil
juice of 2 limes
1 teaspoon salt
2 chicken breasts

DIRECTIONS
1. Purée the peppers, cilantro, garlic, shallots and vinegar in a food processor or blender. With the machine running add the oil slowly and then the lime juice. This will be the marinade for your chicken.

2. Divide the marinade into two portions- one to marinate your chicken and another (in a separate container or bowl) to baste your chicken later while it cooks.

3. Marinate the chicken for approximately 1 to 3 hours or overnight. Remove chicken from marinade and grill slowly over medium fire. Discard marinade used by the chicken (for food safety) and baste the chicken with excess marinade that was set aside.

NUTRITION INFO
Calories: 415
Fat: 29.8 g
Carbohydrates: 10.3 g
Protein: 28.3 g

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#118

Post by anais_nin » 16/01/2008 02:48

Rainbow Trout en Papillote

Image

Serve with: Lemon rice

Servings: 4
Ingredients:
24 thin slices lemon
4 rainbow trout or arctic char fillets (each about 6 oz/175 g)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
8 sprigs fresh thyme
2 tbsp (25 mL) capers
1/2 tsp (2 mL) each salt and pepper

Preparation:

Cut four 15-inch (38 cm) squares of parchment paper; fold each crosswise in half then open out. Divide lemon over 1 side of each; top with 1 fish fillet, skin side down. Drizzle with oil; top with garlic, thyme and capers. Sprinkle each with salt and pepper. Fold paper over so edges meet; double-fold edges and pinch to seal packet.

Bake on rimmed baking sheet in 400°F (200°C) oven for about 10 minutes or until fish flakes easily when tested. Transfer fish to plate; pour sauces from packets over fish.

Nutritional Info

Per serving: about -
cal 274
pro 29 g
total fat 15 g
sat. fat 3 g
carb 7 g
fibre 3 g
chol 80 mg
sodium 468 mg
% RDI: -
calcium 13%
iron 9%
vit A 11%
vit C 77%
folate 15%



Lemon Rice

Ingredients:

1-1/2 cups (375 mL) water
1 cup (250 mL) jasmine or other long-grain rice
1/4 tsp (1 mL) salt
1 tbsp (15 mL) grated lemon rind
1 green onion (green part only)

Preparation:

In saucepan, bring water, rice and salt to boil. Reduce heat to low; cover and simmer until tender and no liquid remains, about 20 minutes.

Stir in lemon rind and green onion. Let stand, covered, for 5 minutes.

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#119

Post by leticija » 18/01/2008 00:17

Da li bi neko bio ljubazan da mi prevede ovaj tekst?

Peel off the paper and brush off any crumbs, then brush the top with the jam. Roll out the marzipan on a work surface dusted with cornflour until it is big enough to cover the cake. Lift it over the cake using a rolling pin and smooth down all the way around. Trim any excess. Brush with vodka, then roll out the icing and cover in the same way. Trim the icing around the edges and neaten. Roll out the icing off-cuts and cut out different sized stars, brush with a little vodka and stick to the cake. Finish with a ribbon.

• 2.0 tbsp apricot jam , mixed with 1 tbsp water and sieved
• 500.0g marzipan
• cornflour for rolling
• 4.0 tbsp vodka
• 500.0g ready-rolled fondant icing

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#120

Post by Shoshana » 18/01/2008 03:12

leticija wrote:Da li bi neko bio ljubazan da mi prevede ovaj tekst?

Peel off the paper and brush off any crumbs, then brush the top with the jam. Roll out the marzipan on a work surface dusted with cornflour until it is big enough to cover the cake. Lift it over the cake using a rolling pin and smooth down all the way around. Trim any excess. Brush with vodka, then roll out the icing and cover in the same way. Trim the icing around the edges and neaten. Roll out the icing off-cuts and cut out different sized stars, brush with a little vodka and stick to the cake. Finish with a ribbon.

• 2.0 tbsp apricot jam , mixed with 1 tbsp water and sieved
• 500.0g marzipan
• cornflour for rolling
• 4.0 tbsp vodka
• 500.0g ready-rolled fondant icing
Oguli papir i ukloni eventualne mrvice, zatim premazi dzemom. Razvaljaj marcipan na radnoj povrsini posutoj skrobom (kukuruznim, krompirovim - nekim) dok ne bude dovoljno velik da moze pokriti kolac. Podigni preko kolaca (uz pomoc oklagije) i dobro zagladi. Odrezi eventualni visak. Premazi votkom. Razvaljaj secernu glazuru na isti nacin i pokrij kolac.
Odrezi visak glazure. komadice viska sastavi pa opet razvaljaj i iz toga izrezi zvijezde razlicite velicine. Premazi votkom i zalijepi po kolacu. Zavrsi sa trakom.

* dvije supene kasike dzema od kajsije, pomijesanog i ispasiranog (onim za pire krompir) sa jednom supenom kasikom vode.
* 500 gr marcipana
* skrob (za razvijanje)
* cetiri supene kasike votke
* 500 gr kupovne glazure :D (ima i za to recept)

leticija
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#121

Post by leticija » 18/01/2008 12:49

Hvala ti puno Shoshana, izgleda da sam ja nesto pobrkala.
Mislila sam da se radi o receptu za marcipan koji je na slici
bijel kao snijeg.
Sad vise ne znam ni gdje sam vidjela sliku ni recept.

Hvala, u svakom slucaju.

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#122

Post by anais_nin » 23/01/2008 16:44

Pasta Italiano

Serves: 6

If you've never tried whole wheat pasta, this is the dish that will make you switch to it! Reprinted with permission by Public Health - Seattle & King County.

INGREDIENTS
1/2 lb. lean ground turkey
1 bell pepper, seeded and thinly sliced
1 tablespoon paprika
1 can (14.5 oz.) crushed tomatoes
1 can (14.5 oz.) vegetable stock
2 cups uncooked whole wheat pasta
2 cups broccoli florettes
1 cup cauliflower florettes

DIRECTIONS
1. Crumble ground turkey into skillet. Brown over medium-high heat for 2 minutes, stirring occasionally. Add pepper strips and paprika, cook for 2 more minutes.

2. Add crushed tomatoes, broth, and pasta to the skillet. Bring mixture to a boil, reduce heat, over, and simmer for 15 minutes.

3. Remove lid (be careful, the skillet and steam are hot!) and arrange broccoli and cauliflower over the pasta. Replace lid and cook for 10 more minutes.

NUTRITION INFO
Calories: 178
Fat: 4.4 g
Carbohydrates: 24.8 g
Protein: 12.8 g

brzi gonzales
Posts: 48
Joined: 19/07/2007 17:04

#123

Post by brzi gonzales » 25/01/2008 06:54

ovo sam neki dan pravio bas je super :D
Image

Sastojci :

280 g čokoladne kuverture ili čokolade za kuhanje, 300 g slatkog vrhnja, 1 jaje, 1 žumanjak, 1 žlica vode, 2 žlice ruma ili vinjaka, kokos za posipanje.


Kako pripremiti :

Dio kuverture (100 g) otopite nad parom pa je tanko razmazite po papiru za pecenje. Od ohladjene i razmazane cokolade kasnije izrezite plocu u velicini kalupa. Preostalu kuverturu takodjer otopite nad parom. Dodajte joj jaje, zumanjak i vodu pa pomocu metlice za snijeg smjesu tucite nad parom dok ne postane pjenasta. Zatim je odmaknite i nastavite mijesati dok se ne ohladi. Slatko vrhnje izlupajte u slag. Dodajte ga cokoladnoj smjesi te pjenicu poboljsajte rumom ili vinjakom. Dobivenom smjesom napunite kalup prekriven prozirnom folijom. Povrsinu poravnajte i prekrijte cokoladnom plocom te odlozite u hladnjaku 8 sati. Dobro ohladjeni cokoladni mousse izvrnite iz kalupa, odstranite foliju pa ovu ukusnu poslasticu pospite kokosom. Posluzite narezano na ploske.

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anais_nin
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Posts: 21856
Joined: 06/07/2005 09:35
Location: Mostar u srcu, guza u Torontu

#124

Post by anais_nin » 28/01/2008 04:00

Spinach & Pear Salad with Dijon Mustard Vinaigrette

Serves: 4

INGREDIENTS
2 tablespoons water
1-1/2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
2 pears, cored and sliced lengthwise
8 cups torn fresh spinach
1/4 cup red onion, thinly sliced

DIRECTIONS
1. In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
2. In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
3. Add remaining dressing, spinach and onion and toss to coat.

NUTRITION INFO

Calories: 116
Fat: 4 g
Carbohydrates: 20.5 g
Protein: 2.3 g

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anais_nin
Moderator
Posts: 21856
Joined: 06/07/2005 09:35
Location: Mostar u srcu, guza u Torontu

#125

Post by anais_nin » 29/01/2008 19:39

Sunshine Rice

Serves: 4
Serving Size: 1/3 cup

This citrusy rice contains almonds, celery, and onions, but no added salt for a flavorful low sodium side dish.

INGREDIENTS

1-1/2 tablespoons olive oil
1-1/4 cups finely chopped celery with leaves
1-1/4 cups finely chopped onion
1 cup water
1/2 cup orange juice
2 tablespoons lemon juice
dash hot sauce
1 cup long-grain white rice, uncooked
1/4 cup slivered almonds

DIRECTIONS

1. Heat oil in medium saucepan. Add celery and onions and sauté until tender, about 10 minutes.

2. Add water, juices, and hot sauce. Bring to a boil. Stir in rice and bring back to a boil. Let stand covered until rice is tender and liquid is absorbed.

3. Stir in almonds. Serve immediately as a side dish for a fish entrée.

NUTRITION INFO

Calories: 179
Fat: 8.8 g
Carbohydrates: 22.7 g
Protein: 4 g

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