Traditional recipes

Tuna salad with red beans and donuts

Tuna salad with red beans and donuts

Full of color and flavor, this tuna salad with red beans and donuts is perfect to be served at any time of the day.
Assembled in a jar, it is ideal to be packed for a lunch break from work.
The combination of canned red beans with tuna fillets, donuts in tomato sauce and red onion seemed perfect to me.
And for added freshness I added some lettuce leaves.

  • 400 g canned red beans
  • 150 g tuna fillets in olive oil
  • 1 red onion
  • 250 g donuts in tomato sauce
  • 4-5 lettuce leaves
  • salt
  • pepper

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Tuna salad with red beans and donuts:

Drain the canned red beans and pass them through a stream of cold water. Drain the donut pieces, but keep the sauce for use in dressing. Chop the donuts into smaller cubes, about the size of beans. We also chop the red onion, cleaned and rinsed with cold water. Drain the tuna fillet well. Rinse the lettuce leaves and cut them into fringes. We put the ingredients in the jar, depending on the colors, or how we think it combines better. The tuna, for example, combines very well with red onions and beans with donuts. However we will place them, at the time of serving we will mix them, in order to combine the tastes. We use the tomato sauce in which the donuts were placed as a salad dressing. It has a sweet-sour taste and depending on how salty the ingredients are, we add more salt and a little pepper. Pour the tomato sauce over the ingredients in the jar, close the lid and let the salad cool until ready to serve. Such a red bean salad with tuna and pickled donuts is very tasty, but also very filling!


Diet nutritionist

The following products can be consumed without limits at any time:

& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 Whipped milk below 7% fat

I recommend cottage cheese called Delicia, it is found in Carrefour and it is the cheapest, I also recommend Fagaras cheese and from time to time you want to pamper yourself with La Dorna cheese with lemon.

The following list contains the only vegetables that you can eat in unlimited quantities, only raw, throughout the diet.

Tomatoes will not be eaten in the first 4 days.

The following foods are allowed in limited quantities:

& # 8226 1 egg / day
& # 8226 200g fruit daily in the first 4 days sweet apples goden Delicious
& # 8226 2 teaspoons oil daily, mandatory. No matter the type of oil, all dra oils are not allowed, not fried or cooked but used only for the preparation of salads.
& # 8226 Half a glass of milk / day if you are in the first week of your diet

Be sure to drink plenty of fluids: at least 12 glasses of water a day. It is recommended to consume 20 glasses daily. You can drink: plain water, tea, coffee. After the first 4 days you can add carbonated water and dietary refreshments (without sugar / light) based on saccharin or aspartame type Coca Cola light, Pepsi Max, Seven Up light, Redbull light. Natural sugar-free fruit juices are prohibited. Alcohol is forbidden throughout the diet.

After the first 4 days, until the end of the first week, the following changes appear:
& # 8226 Tomatoes are allowed
& # 8226 Sour foods are allowed: vinegar, lamiae
& # 8226 Any yogurt up to 7% fat is allowed, but only plain yoghurts without fruit or other supplements
& # 8226 200g of any fruit instead of apples, except tropical fruits: pineapple, mango, banana and grapes. Dried or cooked fruits are not allowed.
& # 8226 You can consume chewing gum or sugar-free candies like Orbit

The following are strictly prohibited:
& # 8226 Any sour food in the first 4 days
& # 8226 Fried oil
& # 8226 Cooked vegetables (including boiled)
& # 8226 Sugar or honey (artificial sweeteners will be used)
& # 8226 Natural fruit juices, even without sugar
& # 8226 Mustard, mayonnaise, ketchup

Week II- Red II
First 4 days:

Breakfast until 11 o'clock:
& # 8226 2 tablespoons cheese up to 7% fat (100g)
& # 8226 Unlimited yogurt
& # 8226 Unlimited raw vegetables from the list plus half a tomato
& # 8226 1 or proud
They can be consumed without limits at any time:
& # 8226 Fish (any type): boiled, smoked, grilled, preserved in pepper juice or oil. The oil will drain very well.
& # 8226 Raw vegetables: lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, goulash, fennel, celery, onions, garlic, asparagus, artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, sage, cumin, etc.). You can consume pickles in salt and vinegar (without sugar). For salads, use vinegar and 2 teaspoons of oil. Tomatoes will not be eaten.

The following are strictly prohibited:
& # 8226 Milk
& # 8226 Fruits (including lemons)
& # 8226 Frying the fish
& # 8226 Cooked vegetables

In the last 3 days of week II
Breakfast until 11 o'clock:
& # 8226 2 tablespoons cheese up to 7% fat (100g)
& # 8226 Unlimited yogurt
& # 8226 Unlimited raw vegetables from the list plus half a tomato
& # 8226 1 or proud

They can be consumed without limits at any time:
& # 8226 Boiled or grilled meat of: pork, beef, chicken, turkey, liver, fillet / pastrami muscles. Be careful, the meat will be fat-free, including the skin of the chicken.
& # 8226 Raw vegetables: lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, goulash, fennel, celery, onions, garlic, asparagus, artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, sage, cumin, etc.). You can consume pickles in salt and vinegar (without sugar). For salads, use vinegar and 2 teaspoons of oil. Tomatoes will not be eaten.

The following are strictly prohibited:
& # 8226 Milk
& # 8226 Fruits (including lemons)
& # 8226 Roasting meat
& # 8226 Cooked vegetables
& # 8226 Hambunger
& # 8226 Crenwusti
& # 8226 Salam
& # 8226 mititei

Week III- Yellow III
The first two days and the last two days of the week are the same as in diet I, ie:

The following products can be consumed without limits at any time:

& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 yogurt under 7% fat
& # 8226 1 egg / day
& # 8226 200g fruit daily, except tropical fruits
& # 8226 Raw vegetables: including tomatoes, lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onions, garlic, asparagus , artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, laurel, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, scrotisoara, cumin, curd, etc.).

In the 3 days in the middle of the week and will consume unlimited at any time:
& # 8226 Fruits, except tropical
& # 8226 Raw vegetables: including tomatoes, lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onions, garlic, asparagus , artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, laurel, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, scrotisoara, cumin, curd, etc.).
& # 8226 You can also eat fresh

The following are strictly prohibited:
& # 8226 milk
& # 8226 cooked vegetables
& # 8226 cooked fruit

Week IV- Green IV
The following foods will be consumed throughout the week:

Breakfast:
& # 8226 1 slice of diet bread
& # 8226 2 tablespoons cheese up to 7% fat (100 g)
& # 8226 Yogurts up to 7% fat
& # 8226 Raw vegetable salad: including tomatoes, lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, squash, green beans, spinach, kale, fennel, celery, onions, garlic , asparagus, artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, squash, cumin, curry, etc.) .

Lunch:
& # 8226 150 g fish or 100 g chicken, beef or 100 g pastrami
& # 8226 Raw and cooked vegetables (cooked or cooked) from the list

Dinner:
& # 8226 Same as for breakfast + 1 egg or
& # 8226 Same as lunch

Raw vegetables are allowed in unlimited quantities all day.
The following are strictly prohibited:
& # 8226 milk
& # 8226 fruits

Week V- Yellow V
The first two days and the last two days of the week are the same as in diet I, ie:

The following products can be consumed without limits at any time:

& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 yogurt under 7% fat
& # 8226 1 egg / day
& # 8226 200g fruit daily, except tropical fruits
& # 8226 Raw vegetables: including tomatoes, lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onions, garlic, asparagus , artichokes, leeks, endives, all aromatic herbs (dill, parsley, larch, basil, tarragon, laurel, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika, scrotisoara, cumin, curd, etc.).

In the 3 days in the middle of the week and will consume unlimited at any time:
& # 8226 Pork, beef, chicken, turkey, liver, grilled or boiled fillet muscles. Be careful, no fat and no chicken skin.
& # 8226 Fish boiled, grilled, smoked, canned
& # 8226 Raw vegetable salad: including tomatoes (but not more than 3 tomatoes per day), lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onion, garlic, asparagus, artichoke, leek, endive, all herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot paprika / dulce, scrtisoara, cumin, curt etc.).
The following are strictly prohibited:
& # 8226 Milk
& # 8226 Fruits, including lemons in the 3 days
& # 8226 Cooked vegetables
& # 8226 Meat or fish fry

Week VI- Red VI

You can consume daily:
& # 8226 Raw vegetable salad: including tomatoes (but not more than 3 tomatoes per day), lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onion, garlic, asparagus, artichoke, leek, endive, all herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot paprika / dulce, scrtisoara, cumin, curt etc.).
& # 8226 Pork, beef, chicken, turkey, liver, grilled or boiled fillet muscles. Be careful, no fat and no chicken skin.
& # 8226 Fish boiled, grilled, smoked, canned
& # 8226 2 teaspoons oil / day and vinegar

The following are strictly prohibited:
& # 8226 Milk
& # 8226 Fruits, including lemons
& # 8226 Cooked vegetables
& # 8226 Meat or fried fish

Week VII- Yellow VII

In the first 3 days will be consumed:
& # 8226 Raw vegetable salad: including tomatoes (but not more than 3 tomatoes per day), lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onion, garlic, asparagus, artichoke, leek, endive, all herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, paprika / dulce, scrtisoara, cumin, curt etc.).
& # 8226 1 egg / day
& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 yogurt under 7% fat
& # 8226 100 g chicken, beef or fillet muscles or 100 g tuna

Day 4, you can eat whatever you want but:
& # 8226 food not to be fried
& # 8226 not more than a quarter cup of rice a day
& # 8226 not more than 2 potatoes a day
& # 8226 not more than 2 teaspoons of peas per day
& # 8226 not more than 1 corn
& # 8226 not more than 450 g of fruit
& # 8226 not more than 50g nuts or dried fruits
& # 8226 no more than 2 cups of ice cream or a small piece of cake
& # 8226 not more than 50g chocolate


In the last 3 days:
& # 8226 raw vegetables from the list in unlimited quantities
& # 8226 cheeses and yoghurts up to 7% fat
& # 8226 1 egg / day
& # 8226 200 g fruits except tropical fruits, grapes, dried fruits

Products that can be consumed without limits:
& # 8226 Beef, chicken, turkey, pork, liver, music file / pastrami. The meat should be cooked or grilled without fat and without skin in the case of chicken.
& # 8226 Over (any) boiled or grilled, smoked, canned
& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 yogurt under 7% fat
& # 8226 Raw vegetables: including tomatoes (but not more than 3 tomatoes per day), lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, goulash, fennel, celery, onion, garlic, asparagus, artichoke, leek, endive, all herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, hot / sweet paprika , scrtisoara, cumin, curt etc.).
& # 8226 Boiled eggs

Control your weight - Dot diet

Use the following list to choose the ingredients of your daily diet.
Products that can be consumed daily without limits:
& # 8226 Beef, chicken, turkey, pork, liver, music file / pastrami. The meat should be cooked or grilled without fat and without skin in the case of chicken.
& # 8226 Over (any) boiled or grilled, smoked, canned
& # 8226 Cheeses up to 7% fat (low-fat cottage cheese, cottage cheese, plain or vegetable cheese, homemade cheese, Fagaras cheese, pearl cheese with semolina, white cheese)
& # 8226 yogurt under 7% fat
& # 8226 Raw and cooked vegetables: including tomatoes (but not more than 3 tomatoes per day), lettuce, cucumbers, radishes, cabbage, bell peppers, donuts, hot peppers, cauliflower, broccoli, mushrooms, zucchini, green beans, spinach, kale, fennel, celery, onion, garlic, asparagus, artichoke, leek, endive, all herbs (dill, parsley, larch, basil, tarragon, bay leaf, oregano, etc.) and all spices (salt, pepper, paprika / dulce, scrtisoara, cumin, curt etc.).
& # 8226 Boiled eggs
& # 8226 Mustard, mayonnaise, ketchup, soy sauce

Products that can be consumed at choice up to 4 points per day. The points correspond to the quantity mentioned next to each product.
Choose any of the products below as long as the total number of points exceeds 4.


PRODUCT QUANTITY NUMBER OF POINTS
bread 25g 3
chocolate 50g 5
sugar 15g 3
honey 25g 5
flour 25g 4
milk 100g 1.5
eggplant 100g 1
Carrots 80g 1
bananas 100g 5
Fruit 100g 2
Tropical fruits 100g 4
strawberries 100g 3
lamai 100g 1.5
Dry wine 50g 3
Sweet wine 50g 4
Dry cakes 50g 6
Pasta 100g 5
Cooked potatoes 100g 4
Cooked rice 100g 5
corn 100g 4
Cooked peas 100g 2
naut 100g 1
peanut 30g 1
Sunflower seeds 20g 1
Walnuts / almonds 20g 3
Lentils, beans beans 25g 3
drink 100g 3
Whiskey / brandy 25g 4

The optimal diet includes 3 meals a day, breakfast being the most important, and dinner the least important meal of the day.
Drink large amounts of fluids between meals.
The diet is based on foods that can be consumed in unlimited quantities and on certain limes that are consumed in limited quantities totaling 4 points / day.
Measure your weight once a week at the same time and under the same conditions. If after the first week, the weight remains the same with 4 points, you can add 5 points from restricted foods to the daily diet. In this way, by decreasing or adding points / day to the weekly diet you can decrease or increase your weight or you can maintain yourself.
Remember: once a month at regular intervals (last 4 days of the month) follow diet 1 to keep your weight stable in the long run.


Ada's World


I received a mini-cherry tomato bowl from my friend - some cherry tomatoes, the size of cherries, but with a taste. mmmmmmmmmmmm.
How it was a shame to let them spoil, I put them in the bag this morning, I threw another one out of the fridge and what came out of me, you've already seen! :)
A salad madness, aromatic, tasty.

So I put:
- A red onion
- a hard boiled egg
- a capsicum pepper
- tomatoes (I have no idea how much they weighed!)
- 150-200 g telemea
- a bunch of parsley
- olive oil
- salt pepper

* I first put the olive oil in a large bowl
* I added salt and pepper, as much as I thought and mixed well
* I added the tomatoes cut in half (it was the work of the old Chinese, to cut so many tomatoes the size of a cherry .. in 2 :))), but it was worth it!) - then the egg cut into cubes, the chopped parsley bigger, the pepper cut still cubes and telemeau as well, sliced ​​onions.
* I mixed it carefully and we all ate it with an indescribable appetite

Thanks to Lenuta for the tomatoes and to me for the inspiration :)
And you. enjoy your meal !


Tuna salad

Tuna salad is just one of my family's favorites. it never comes out the same to me, that's because I always add or give up some ingredients after I'm in the fridge. don't get me wrong. I never give up the tone! anyway, that's the beauty of all salads. you can improvise according to your own taste and after
what you have around the house and you can get really tasty combinations. sometimes even more interesting than the original.

- canned tuna (I found a box of tuna cubes - very tasty)
- lettuce (as much as you want, I had a mix bag)
- tomatoes
- pepper
- Onions
- cucumbers in vinegar
- Lemon
- olives
- mayonnaise


Homemade

This year I helped and I put it on in the winter. It was a tour de force, but many, many jars came out with everything.
For the donut, the quantities vary depending on the size of the jar. In a 1 l jar, enter approx 1kg, 1kg 200 donuts.


Jar 1 l Jar 2 l Jar 8 l
100 ml vinegar 200 ml vinegar 800 ml vinegar
200 ml water 400 ml water 1,600 ml water
50 g sugar 100 g sugar 400 g sugar
10 g salt 20 g salt 80 g salt

The quantities multiply depending on the jar, as in the examples I gave you above. The recipe is obviously a specific Transylvanian one, in which sugar is added in pickles :). So the final taste is not as salty as pickles in brine and not as strange as Bulgarian. In my opinion, it's just the way it should be.

To start, wash the donut well, cut it in four and clean it of seeds and white veins that can be hot.


Tuna salad with red beans and donuts - Recipes

300 g dried white beans
1 red
1 red donut
1 red onion water
3-4 tablespoons olive oil
2 cloves of garlic
1 tablespoon lemon juice
spices (salt, pepper, green parsley) to taste



Method of preparation:

Let the beans swell in warm water, preferably overnight.

Before boiling the beans, rinse them once more and change the water. Until it boils completely, it is good to change the water 1-2 times and collect the foam.
Remember that the changed water must be hot, not cold.

Over the strained and cooled beans add the chopped vegetables or cubes. Make a sauce with oil, crushed garlic, lemon juice and spices. Pour this sauce over the beans and mix gently.

Leave the salad for a few more minutes to blend the flavors and serve.


DIET - CURE

Ingredient:
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1/4 tablespoon garlic powder
1/4 tablespoon tarragon
1/4 tablespoon parsley
1/4 tablespoon dill
1/8 tablespoon pepper
Recipe:
Combine all ingredients in a jar, cover and shake well. Serve as a sauce for any salad.

Ingredient:
1 kg leek
250-300 skim yogurt
2-3 tablespoons vegetable mayonnaise
parsley
dill
Recipe:
The cleaned leek is cut into 6-7 cm long pieces which are then boiled for 50 minutes in boiling water, slightly salted, until it softens well. Strain and leave in a strainer until cool. Press a little with your hand, to drain the water well, cut into 1 cm slices.
The mayonnaise sauce is prepared with yogurt, matching the taste to be as spicy as you want, add dill and parsley and mix with the leeks.
Arrange on a plate and garnish with olives and donuts.

Ingredient:
3 medium tomatoes cut
2 tablespoons olive oil
1 tablespoon chopped basil (preferably fresh)
1 tablespoon lemon juice
1 clove of finely chopped garlic
salt and pepper (to taste)
Recipe:
Mix the spices and then add the tomatoes. Let the salad cool for 1 hour and then serve.

Ingredient:
2 cleaned and thinly sliced ​​cucumbers
1 sliced ​​bell pepper
3 medium tomatoes cut into slices
1 bunch of green onions
1 bunch of green garlic
1 bunch of parsley
1 dill bunch
3 cloves of garlic
3 tablespoons olive oil
1/4 cup lemon juice
salt and pepper (to taste)
Recipe:
Combine the spices and leave them to cool for an hour. Mix the vegetables and then add the sauce.
Leave it to cool for another hour and then serve.

ASSORTED SPRING SALAD

Ingredient:
2 green salads
2-3 gulii
3 cucumbers
a radish connection
1 onion
oil
vinegar (or lemon juice)
salt and pepper
Recipe:
Wash the salad, drain and cut the fidelita. Cucumbers and radishes are cleaned, washed and cut into thin slices. The gills are cleaned and put on a large grater.
Mix everything and add chopped onion scales, oil, vinegar, salt and pepper to taste.

Ingredient:
1 celery
1 black radish
1 green salad
1/4 sweet cabbage
1 carrot
3-4 apples
1-3 boiled potatoes
salt and pepper
2 tablespoons mayonnaise
mustard
a little lemon juice
Recipe:
Grate all the vegetables and apples, add salt and leave for 1/2 hour. Cut the hot potatoes into small cubes, add salt and mix with a little oil. After 10-15 minutes, put the potatoes over the vegetables, add the mayonnaise mixed with the mustard and the lemon juice.
Mix everything well and place on a plate garnished with lettuce.

Ingredient:
Salad:
1 lettuce (or, better, the same amount of spinach)
2-3 chopped tomatoes
1-2 chopped cucumbers
6-8 cut radishes
1/3 cut celery
1 bunch of green onions
1 bunch of green garlic
salt and pepper (to taste)
S.O.S:
4 tablespoons lemon juice
3 tablespoons olive oil
Recipe:
Mix the salad ingredients, prepare and pour the sauce.
Mix well and then serve.

SALAD WITH ENDIVES AND RADISH

Ingredient:
2 endive
2 loose ties
it preserves corn
3 tablespoons vinegar (lemon juice)
3 tablespoons chili sauce
salt and pepper
2 tablespoons oil
2 tablespoons chopped parsley
Recipe:
Cut the endive, the radishes and add the drained corn. In a bowl, mix vinegar, salt, pepper and oil.
Add the salad ingredients and mix.

Ingredient:
300 g carrots
200 g sauerkraut
a thread of leek
2 teaspoons oil
dried thyme
10-15 olives
Recipe:
Grate the carrots and mix with the chopped sauerkraut, sliced ​​leeks, oil, olives and ground thyme.
Put everything on a salad bowl and decorate with dill or parsley.

SALAD WITH RICE AND VEGETABLES

Ingredient:
1 cup whole uncooked rice
3/4 cup carrots, grate
1/2 red onion, finely chopped
1 cup celery, grated
1/2 cup pumpkin, grated or finely chopped, lightly cooked
1 medium red bell pepper, finely chopped
1/2 bunch parsley, finely chopped
Dressing:
1/2 cup vegetarian mayonnaise, no fat
5 tablespoons lemon juice
1-1 / 2 tablespoons dry dill or 3 tablespoons fresh, chopped dill
1/4 teaspoon black pepper
1-2 teaspoons of Dijon mustard
Recipe:
Boil the rice until it softens and then drain the rest of the water. In a large bowl, mix the rice with the vegetables. Separately, mix the dressing components and pour them over the composition with rice and vegetables. Stir everything again and leave in the fridge for at least an hour, or overnight, to allow the flavors to penetrate.

Ingredient:
Salad:
1 boiled broccoli cut into small pieces
1/2 cup chopped boiled potatoes
1/4 cup finely chopped onion
1/3 cup chopped cheese
1 boiled egg cut
3-4 slices of lean ham
S.O.S:
3-4 tablespoons of vegetable mayonnaise
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 clove of chopped garlic
Recipe:
Mix the ingredients and then leave the salad to cool for 1 hour.

POTATO SALAD WITH GREEN SAUCE

Ingredient:
1/2 kg of boiled potatoes
1 onion
2 scrambled eggs
5-6 moon radishes
1/4 kg of spinach
1 teaspoon mustard
1/2 glass of mayonnaise sauce (1 tablespoon vegetable mayonnaise and the rest of the diet yogurt)
Recipe:
Boil the peeled potatoes, cut them into slices, mix in the salad bowl with the onion cut into scales, scrambled eggs and sliced ​​radishes, mustard.
Separately, pass the raw spinach through a mincer, boil until reduced, pass through a sieve and mix with the mayonnaise sauce.
This green sauce is poured over the salad in the salad bowl and served.

Ingredient:
1/4 cup lemon juice (or apple cider vinegar)
2-3 tablespoons olive oil
1 dill bunch
1 bunch of parsley
2 gulii cut into thin slices
4 cucumbers
2 cloves of garlic
Salt and pepper (to taste)

CUCUMBER SALAD WITH APPLES

Ingredient:
2 green cucumbers
2 large apples
2 medium carrots
2 tomatoes
or lettuce
juice of 1 lemon
2 tablespoons oil
salt and pepper
Recipe:
Peel a squash, grate it and slice it into very thin slices. Carrots are washed, cleaned and put on the vegetable grater. Wash the lettuce and cut into small pieces.
All this is mixed with salt, lemon juice and oil and placed in a salad bowl.
Other suggestions:
Garnish with sliced ​​tomatoes.

Ingredient:
3 large oranges, without seeds
1 large grapefruit
4 tangerines
2 green salads
the juice of an orange
2 tablespoons vinegar or lemon juice
2 tablespoons olive oil
salt and pepper to taste
Recipe:
1. Peel and slice the fruit.
2. Mix orange juice, vinegar, olive oil, salt and pepper.
3. Wash and break the salad. Place the salad in special bowls.
4. Mix the citrus with the sauce.
5. Distribute the citrus fruits in bowls and serve.

Ingredient:
Salad:
1 medium cauliflower, boiled
1/4 cup finely chopped onion
5 slices of lean ham
S.O.S:
2 tablespoons vegetable mayonnaise
1 cup yogurt
1-2 tablespoons lemon juice
Recipe:
Cut the cauliflower, then the ham and mix them with the onion. Add the sauce and the salad is ready.

Ingredient:
1 medium cauliflower
2 tablespoons oil
2 tablespoons vinegar (lemon juice)
salt and pepper
Recipe:
Wash the cauliflower, unwrap the pieces and boil in salted water. Strain and place in salad bowl.
Pour over it the oil mixed with vinegar and salt.

CABBAGE SALAD WITH DILL AND MUSTARD

Ingredient:
1 large cauliflower or 2 smaller ones
2-3 tablespoons oil
2-3 tablespoons vinegar (lemon juice)
1-2 teaspoons mustard
salt pepper
dill
Recipe:
Cauliflower is cleaned, unwrapped in bunches, washed well, boiled in boiling salted water, taking care not to boil too much because it crumbles. When it is ready, drain it and put it in the salad bowl.
Separately make a thin mustard sauce with vinegar and oil, salt, pepper and finely chopped dill.
Pour the sauce over the cauliflower and serve.

CABBAGE SALAD AND CARROT

Ingredient:
1 cauliflower
4-5 carrots
4 tablespoons olive oil
juice from a lemon
salt and pepper
parsley
Recipe:
Boiled cauliflower is broken into pieces and mixed with grated raw carrots, then with oil, lemon juice, salt, pepper and chopped greens.
You can add chopped onion.

Ingredient:
2 cups vegetable soup
3/4 tablespoon cinnamon
1/2 tablespoon ginger
1/2 tablespoon ground cumin
1/4 tablespoon saffron
1 cup couscous
1 medium carrot, cut into slices of & # 189 cm
1 small red onion, cut into cubes of & # 189 cm
1 medium red bell pepper, cut into cubes of & # 189 cm
1 small cucumber, cut into cubes of & # 189 cm
1 small apple, cut into cubes of & # 189 cm
1/3 cup figs or dates, cut into pieces
1-2 cups chickpeas, canned or boiled
1/4 cup fresh lemon juice
& # 189 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
Recipe:
In a medium-sized saucepan, put together the soup, cinnamon, ginger, cumin and saffron. Add the couscous slowly, stirring constantly until boiling, for 1 minute. Then cover the pan well and remove from the heat, leaving for another 15 minutes.
After 15 minutes, mix the couscous with a fork and transfer to a bowl, allowing to cool. Then mix again, being careful not to loosen any formed lumps.
Add the carrot, pepper, cucumber, onion, apple, figs, chickpeas and mix.
In a small jar with a lid, add the oil, lemon juice, pepper and salt, put the lid on and shake well until mixed. Pour the dressing over the salad and mix well. Cover the bowl and refrigerate the composition for a few hours.
The salad can be seasoned with more lemon juice, salt or pepper, to taste, before serving.
Other suggestions:
This recipe is absolutely delicious. Try to make it for Saturday night, so that you have a perfect, cool menu for a hot night. We recommend serving it with slices of fresh tomatoes.

Ingredient:
2 finely chopped apples
2 medium celery heads, cut similarly
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon lemon juice (or vinegar)
salt
pepper
Recipe:
1. Combine apples with celery and set aside.
2. To prepare the dressing, mix the remaining ingredients.
3. Add the dressing to the composition and mix well.

CARROT SALAD WITH CITRUS FRUIT

Ingredient:
4 large carrots
2 oranges or 4 tangerines
1/4 cup vegetarian mayonnaise
Recipe:
Wash the carrots well, clean them and grate them in a glass bowl. Peel the citrus fruits, divide them into slices and cut each slice into 3-4 segments, depending on size. It is good to cut them in a bowl, to keep the juice from leaking.
Combine 1-2 tablespoons of juice with mayonnaise and mix everything lightly with carrots and citrus.
It is ready to be served!
Other suggestions:
You can also add other fruits or vegetables, such as: cabbage, bell peppers, apples, pineapple, papaya, mango, bananas, pears, hazelnuts and nuts, raisins or dried blueberries. For the holidays, this salad creates a very festive image

RICE SALAD WITH BLACK BEANS

Ingredient:
1 1/2 cups water
1/2 cup red onion, finely chopped
1 teaspoon sofran
1/2 cup fresh tomatoes, cut into cubes
1/2 teaspoon ground cumin
1/2 cup green pepper, chopped
1 cup uncooked rice
1 teaspoon parsley
1/3 Italian dressing, no fat
1/4 teaspoon chopped red hot pepper (or hot paprika)
2 teaspoons paprika
2 cups boiled black beans, or canned, drained
Recipe:
1. Combine water, saffron and cumin in a larger saucepan and bring to a boil. Add the rice, wait for it to boil, then turn the heat to low, cover and wait for about 30 minutes, until the rice becomes soft. Drain excess liquid and allow the rice to cool to room temperature.
2. Combine Italian dressing and sweet paprika.
3. Mix chilled rice, onion, tomato, green pepper, parsley, hot pepper and beans. Pour the sauce on top and mix once more to penetrate all the ingredients.

BROWN RICE SALAD WITH CURRY

Ingredient:
the water
salt
300 grams of brown rice, preferably with long grains
1 finely chopped onion
1 tablespoon ground cumin
3 teaspoons curry powder
75 grams of orange juice
100 grams of dried apricots, finely chopped
75 grams of raisins or sultanas
Recipe:
Bring salt water to a boil. Add the rice and simmer for about 30-40 minutes, until the rice is soft.
Separately, soak the onion for a minute in a few drops of water (to avoid using the oil), add the curry powder and cumin and leave for another 2 minutes. Toarna si sucul de lamaie, si ia-le de pe foc, dupa inca un minut.
Pune orezul intr-un bol mai mare si amesteca bine cu sosul de mai sus. Adauga feliutele de caise si stafidele, cat orezul mai este cald inca, apoi sare si piper dupa gust, amesteca inca o data, pune un capac si lasa 2 ore, ca sa patrunda aromele.

Ingredient:
1 ceapa, taiata marunt
1 catel de usturoi, pisat
3 1/4 cani de apa
1 1/2 ceasca orez brun cu bobul lung
1 lingura praf de curry
1 varf de lingurita piper alb
2 cesti broccoli, taiat buchetele mici
1 legatura de praz, taiat bucatele
2 rosii mari, taiate cubulete
S.O.S:
1 tablespoon water
1 lingura sos de soia
1 lingura otet alb de vin
Reteta:
Pune ceapa si usturoiul intr-o cratita, cu ¼ ceasca de apa. Lasa sa fiarba 5 minute, sau pana cand se inmoaie ceapa, amestecand incet. Adauga apoi orezul, restul de apa, praful de curry si piperul. Mix. Cand incepe sa fiarba, redu focul la minim, acopera cu un capac si lasa 45 de minute.
Intre timp, fierbe broccoli intr-o cantitate mica de apa, sau in aburi, amestecand ocazional, pana cand se inmoaie putin, nu mai mult de 5 minute. Ia buchetelele de pe foc si pune-le intr-o sita, la scurs.
In momentul in care orezul este gata, ia vasul de pe foc si mai lasa 15 minute, fara sa amesteci. Apoi adauga broccoli, prazul si rosiile, amestecand foarte usor. Combina ingredientele pentru sos, toarne-le deasupra si mai amesteca o data.
Alte sugestii:
Aceasta salata se poate servi fie calda, fie rece.

Ingredient:
spanac proaspat, taiat
4 catei de usturoi pisat
2 linguri de busuioc
2-3 linguri de seminte de dovleac (neprajite)
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper
Reteta:
Se incorporeaza ingredientele pentru salata, se toarne sosul si se amesteca.
Se serveste imediat.

SALATA DE SPANAC CU USTUROI

Ingredient:
500 grame spanac proaspat, curatat
usturoi tocat, de gust
2-3 rosii, taiate feliute
salt
zeama de lamaie (otet)
ulei de masline, presat la rece
Reteta:
1. Pune spanacul tocat, rosiile si usturoiul intr-un bol, si presara cu sare.
2. Adauga 2-3 linguri de zeama de lamaie (otet) si cam aceeasi cantitate de ulei de masline.
3. amesteca pana cand spanacul se inmoaie putin. Gusta si vezi daca mai doresti sa adaugi sare sau zeama de lamaie.
Alte sugestii:
Foate simpla, aceasta salata savuroasa lasa fiecare aroma sa se prezinte singura! Serveste aceasta salata inainte de carne sau legume la gratar, ca fel principal.
Nota: Adauga cat usturoi doresti, pentru a imbunatati aroma!

SALATA DE VARZA CU SMANTANA

Ingredient:
Salad:
3 cani de varza taiata
1/2 cana cartofi fierti taiati
1/2 cana de ceapa taiata fin
1/2 cana de ridichi taiate
1/2 cana de telina fiarta taiata
S.O.S:
1/2 cana de maioneza vegetala
1/2 cana de iaurt degresat
1 tablespoon mustard
Reteta:
Amesteca varza impreuna cu celelalte legume. Amesteca ingredientele pentru sos si apoi adauga-le peste legume.

Ingredient:
2 mere galbene
1 salata verde (sau spanac in aceeasi cantitate)
2 cartofi fierti taiati
1 ou fiert taiat
1/3 cana masline dietetice (fara sare) taiate
3 tablespoons olive oil
3 linguri zeama de lamaie
3 linguri mustar dulce
sare si piper (dupa gust)

SOS CONDIMENTAT PENTRU SALATA

Ingredient:
2 capatani de usturoi tocate marunt
2 linguri de maioneza vegetala
1/2 ceasca iaurt
1/2 ceasca sos de chili
1/4 ceasca rosii taiate
1 teaspoon mustard
2 tablespoons olive oil
piper, sare sau boia (dupa gust)
sucul de la o ceapa mica

Ingredient:
2-3 cepe taiate
1 lingurita de piper
1 legatura de patrunjel taiat
2 capatani de usturoi tocat
2 liguri de ulei de masline
sare dupa gust
Reteta:
Ingredientele se amesteca si se gatesc alaturi de pestele dorit.
Alte sugestii:
Desi foarte potrivit pentru peste, acest sos se mai poate adauga la salate, legume, paste, precum si la carnea de pui.

SOS CU ULEI DE MASLINE SI VIN

Ingredient:
1 cup of water
2-4 linguri de vin alb sec
2 linguri zeama de lamaie
2 tablespoons olive oil
1 clove of garlic, crushed
1/4 lingura de mustar
cate 1/2 lingura de tarhon, busuioc, maghiran, marar sau patrunjel (in functie de preferinte)
Reteta:
Amesteca toate ingredientele in afara plantelor. Pune pe foc amestecul pana amestecul se ingroase, lasa-l sa se raceasca si apoi adauga plantele.
Se serveste ca sos pentru salate.
Alte sugestii:
Se serveste ca sos pentru salate.

Ingredient:
1/2 cana de iaurt dietetic
1/2 cana de crema de branza degresata
2 tablespoons milk
2 tablespoons lemon juice
1/4 lingura menta uscata pisata
1/8 lingura sare
Reteta:
Amesteca ingredientele. Se serveste peste spanacul crud, taiat.
Alte sugestii:
Minunat de gustoasa! In plus, salata de spanac ar trebui sa iti devina o obisnuita, caci este extraordinar de bogata in vitamine si minerale.

Ingredient:
6 linguri ulei de masline
6 linguri otet de mere
8 linguri mustar
1/4 ceasca de ardei iute rosu, taiat
1-2 lingurite de piper
salt
2 linguri de maioneza vegetala
6 linguri de telina taiata
6 linguri de patrunjel taiat
3 linguri de ceapa taiata
Reteta:
Combina toate ingredientele si amesteca-le cu creveti. Lasa la rece timp de 1 ora.
Alte sugestii:
Se potriveste foarte bine cu creveti, dar poate fi servit si in alte combinatii, dupa gust

Ingredient:
o ceasca orez, o conserva de ton in suc propriu, un castravete mic murat sau in otet, o jumatate de gogosar in otet, un pic de ceapa, sare, piper, o lingurita ulei de masline, marar.
Reteta:
Orezul se fierbe in apa cu sare cat sa ramana bobul destul de tare pentru a fi comestibil. Se lasa sa se racoreasca.
Muraturile se toaca marunt, ceapa se taie feliute fine.
Se amesteca toate cu ton, ulei de masline, condimente si verdeata.
Dupa gust se poate aduga un strop de zeama de lamaie.
Alte sugestii:
Tonul in suc propriu se poate inlocui cu cel in ulei, in acest caz renuntati la uleiul de masline.

Ingredient:
1/4 ceasca de ceapa taiata
2 capatani de usturoi
1 teaspoon olive oil
sucul de la 5 rosii
8 frunze de busuioc proaspat, tocat
1 lingurita oregano taiat
1 lingurita de piper
1 frunza de leustean, tocat
Reteta:
Caleste ceapa si usturoiul in uleiul de masline la temperatura medie. Adauga sucul de rosii si restul ingredientelor. Micsoreaza focul si amesteca in continuu.

Ingredient:
1/3 cana de apa
1/2 cana de vin alb sec
1 pachet de supa-crema instant de ciuperci
1 legatura de patrunjel taiata marunt
Reteta:
Fierbe apa si vinul intr-o cratita. Adauga crema de ciuperci si patrunjelul si amesteca in continuu.
Se serveste ca sos pentru legume fierte.
Alte sugestii:
Se serveste ca sos pentru legume fierte.


Chifla, haloumi, rosii, salata iceberg, parmezan, mustar dijon, maioneza si cartofi prajiti - 350g

Ciabatta, pastrama de vita, ciuperci, ceapa, branza provolone si cartofi prajiti - 500g

Chifla sepia, carne tocata de vita, branza cheddar, ceapa rosie, bacon, salata verde, sos bbq, pesto si cartofi prajiti - 350g

Chifla, carne tocata de vita, bacon, gorgonzolla, ceapa rosie, salata verde, ketchup, maioneza si cartofi prajiti - 350g

Chifla, carne tocata de vita, ceapa, castraveti murati, salata verde, maioneza, ketchup si cartofi prajiti - 350g


Salata de cod cu maioneza

ingredients :
-2 buc trunchi de cod alb
maioneza dupa pofta
-5 catei de usturoi marisori
-zeama de la 1/2 lamaie
-sare,piper din belsug
-patrunjel tocat

Method of preparation:
-se fierbe trunchiul de cod in apa cu 2 frunze de dafin,boabe de piper,rozmarin

-dupa ce s-a racit pestele se dezoseaza,despieliteaza si se rupe in bucatele

-se amesteca pestele cu maioneza,usturoiul zdrobit,sare,piper,zeama de lamaie si patrunjel


Salata de ton cu fasole rosie si gogosari - Rețete

O mancare foarte gustoasa si foarte usor de preparat.

  • 500 gr paste gnocchi, nr 85
  • 500 gr amestec mexican
  • 50 gr butter
  • 2 conserve de ton in ulei
  • salt pepper
  • 1/4 lingurita fulgi de ardei iute (optional)

Method of preparation :

1. Se calesc legumele in unt circa 10-15 minute si se dau cu sare,piper si ardeiul iute.
2. Fierbem pastele in apa cu sare conform instructiunilor de pe pachet, le strecuram si le punem intr-un vas.
3. Scurgem de ulei cele doua conserve si le turnam impreuna cu legumele peste paste.( putem folosi 2-3 linguri de ulei pentru un plus de gust )
4. Amestecam, sa fie bine omogenizat si servim cat este fierbinte.