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Chicken leg pilaf


Carrots and celery are cleaned, washed and cut into quarters, 12g of onions are cut into quarters and the rest is finely chopped, the green parsley is washed and finely chopped, the thighs are washed and flamed.

Boil the chicken legs in salted water, froth, add the carrots, quartered onion and celery, and boil ...

The rice and finely chopped onion are simmered in oil in 30 ml of strained soup (from the thighs), adding the soup needed to boil the rice and pepper, the thighs are placed over the pilaf and put in the oven for about 10 minutes.


Rice pilaf with chicken legs

Method of preparation: Put the oil and butter in a saucepan and fry the washed chicken legs, thoroughly wiped with water and seasoned. When they are ready, take them out on a plate. In the remaining oil, fry the leeks (in my case) until they become glassy. Add the rice (I used long-grain risotto), mix with a wooden spoon and leave under the lid for 1-2 minutes.

Add a handful of peas

and 1/2 of the canned tomato pulp.

Season with salt and pepper. Stir, bring to a boil and then pour enough water to cover the rice and a finger on top.

Boil the pilaf over low heat until the rice is ready. It does not have to become & # 8222terci & # 8221. the rice to keep its whole grain.


Be strong. Beyond pilaf, risotto

You're going to ask me what power has to do with risotto. Well, there is one and today's recipe is inspired (again) by Mihaela Dragomir's writing this week, which you can read here:

To me, more superficially, two ideas remained in my head from her article:

1. "The power of the truly powerful is manifested in this way: to know that you can destroy someone, not to do it and not to know." - Marin Preda and

2. When your landmarks are inward-looking (who you are now, who you want to become), you begin to gain a huge detachment from the social and the norms in which you have struggled for so many years to fit. Bonus idea: 3. I also liked the comparison between inner strength and erection, meaning you have it or you don't have it. And I was about to write about a leek dish (which directly makes you think of an erection) but I thought that the recipe also involved the fine chopping of it (actually his, the leek) and I said not to completely self-mask.

And here I return to the kitchen with my inner erection intact. Because I am basically a self-taught person in this field, until I start reading to others, in the beginning I was somehow in the torments of being part of some norms and I remember that at some point, when I was trying to fit into the norm to a pilaf recipe I realized that I want first and only then that I can, to go beyond it. What's beyond pilaf? The hard question, probably many of us have either not found the answer or are horrified by it.

Well, here's the power, to know that you want to go beyond the pilaf, to take a first step from the pilaf onwards (necessarily with your eyes open) and to stop boiling that damn rice until it's like porridge. To serve someone "al dente" rice here means to have a lot of strength to accept "rice is uncooked" as the first impression. That's the connection with strength like an erection, a soft, creamy, flavorful rice, even noble somehow if you consider saffron.

For risotto, the first ingredient is dedication. The power to stay away from him in those 20-25 minutes. You are with him as long as you do it. You may run after an ingredient forgotten in the refrigerator or a few inches away from where you reach it with your hand, but you're still there. Risotto and a dance. Continuous.

Historically, risotto comes from Italy, via some Arabs who showed them that they won the Eurovision Song Contest (who the hell is watching this ?!) rice. And the legend says that an apprentice of a stained glass master, upset like an ox in the village that the color of the saffron did not come out and those who were in the village catering to him, wanted to ruin their pilafu and threw saffron in it to saturated. He had this power to put saffron in pilaf. Once inserted, it could not be removed from the recipe that became the emblem.

Now risotto has become very versatile, you can put in it many things that go through your head (no, not erections), but as long as you use an Italian rice (how does that sound when in fact we all think of Asia when we think of rice), an Italian cheese (musai parmesan) and the power to restrain yourself from boiling rice too much or letting it swell like grandma did, you have a risotto on hand.

The basis of the ingredients for an alla bianca risotto is this: Arborio rice, olive oil, white wine, beef bone broth, parmesan, butter, saffron.

More:

& # 8211 Orez Arborio - 300 grams. Read the labels on the rice bags, you will surely find one with Arborio written on it, or at least "suitable for risotto".

& # 8211 Beef bone broth, about 1-2 liters. You can get it ready if you don't have it at home. It also works with water, but you lose flavor, a lot of flavor.

& # 8211 Olive oil. A little enough to cover the bottom of the pan with a thin film.

1. Take all the ingredients with you. All. I know I said you can run for a few seconds, and if you need to, you can, but get close.

2. You need two pans. One with a slightly thicker bottom (or not, if you don't have one) for rice and one for beef soup, which needs to be boiled and kept on low heat once it starts to boil.

3. Pour the olive oil into the rice pan. Thin, artistic thread. Let it heat up for 30 seconds.

4. Don't wash the rice! Don't let me catch you washing the rice! If you've washed rice before, forget to wash rice! You lose all the starch that will eventually help make the erect rice creamy!

5. Put the rice (unwashed, yes?) In the pan. The fire is medium to small. The dance begins. Stir vigorously masculine but gracefully feminine so that each grain of rice has a film of oil. Let it heat up well, start sizzling lightly.

6. When the rice has warmed up well, when you feel the heat if you put your hand on it and transmit it, pour the glass of wine. It will sizzle beautifully, it will scream in pain, the steam of alcohol that evaporates will flood your nostrils, you will know that the dance has really begun. From now on, don't leave, whatever it is. Stir. Continuous. Medium to high heat.

7. After almost all the wine has evaporated, start adding a pinch of hot beef soup. Stir. The rice absorbs it. Don't let it dry completely. You feel it from your hand, you see it from your eyes, you are present!

8. Another Pole. Stir continuously. One more. Stir continuously. It's starting to swell. Stir continuously. Be constantly semi-humid. Stir continuously. Repeat this activity for 20 minutes. That's how much Arborio rice needs to be al dente. To test, take out a teaspoon and taste. It will tire your hand, it will torment you, but you endure, you stir constantly.

9. If necessary, add salt, white pepper.

10. At the end of these minutes and this continuous mixing, you should have a saucepan with a semi-creamy rice, even a little wetter at this time. It's not risotto yet.

11. Stop the fire. Put the butter. Put the saffron (or not). Mix. Don't worry, it's still cooking. Mix.

12. Add the Parmesan cheese. Already the liquid between the rice grains, which was already more of a cream than a liquid because you did NOT wash the rice and you did well, became even creamier. Now you can call it by name, it's risotto!

If during the 20 minutes you add shrimp, it's all risotto, if you add mushrooms it's still risotto, if you add vegetables that your mum made vegan, it's still risotto, if you add pumpkin it's still risotto, if you add salmon it's still risotto. Whatever you do to them, if you do, it's risotto.

Serve immediately, hot. It should be creamy, flowing but not too much. To receive a "rice is not boiled" is a must, you empower yourself. If you don't get this, it's not risotto. But you know, in yourself, how strong you are, as Mihaela says, that it's a risotto. As it should be. The way you danced and mixed it. Strong.


Indian style chicken pilaf with chicken

Get ready for the flavors you are about to enjoy.

I always get emotional when I make Indian food for the first time, because it seems like a challenge to juggle so many spices. But I managed to season my Biryani chicken in a delicate, subtle and fresh way. And I'm excited.


From picture to pan: an application gives you recipes from a photo

PixFood is a new application designed to solve the creativity problems you face when you want to cook what you found in the fridge.

Usually, when you want to search for recipes with food that you have already scattered in the fridge, take out your phone and search on Google. At best, you go to a certain site you trust or use a social network like Pinterest or a streaming platform like YouTube.

In the meantime, a simpler solution has appeared that aims to offer you only good recipes for cooking with the ingredients you have at home starting from a photo. Basically, you install the PixFood application, immortalize a frame with some chicken legs or a bowl of mushrooms, and the program will use an advanced artificial intelligence algorithm to identify the food in front of your eyes and to generate some recipes.

A thick set of neural networks are geared to make your life easier, provided the program correctly identifies what is seen in the picture. Predictably, you can facilitate the correct identification process by choosing the food from a series of suggestions displayed on the screen. In this way, you also help to improve the efficiency of the identification algorithm used by the application.

Immediately after that step, a series of recipes will be displayed in-app and it depends on you which one you opt for. You can change your mind at any time, but apparently the recipes are detailed in stages and do a good enough job to help you put something tasty on your plate. Video demonstrations are also included.

In the end, the solution provided by PixFood may not be more effective than a Google search, especially if you have an idea of ​​what you want to achieve. However, it is an interesting technological demonstration and may become better and more useful over time.


Cauliflower pilaf with chicken and carrots

This cauliflower pilaf is a great idea when you want a nutritious and easy to prepare meal. It is very tasty and reheated so you can prepare it in larger quantities for 2-3 days and thus save time.

The wonderful color is given by an ingredient with anti-inflammatory properties, of real use in autoimmune diseases. You guessed it! It's about turmeric. It is important to check the label and make sure it does not contain traces of gluten, dairy or other allergens to avoid in the autoimmune protocol. From here you can buy both turmeric powder to use in preparations and turmeric supplements for a constant and more intense effect.

Cauliflower is a very versatile vegetable and is used even for desserts. That's why there were some jokes on this topic. "Use cauliflower as a substitute for mashed potatoes, rice and any joy in your life!" is one of them. However, for us, who follow the autoimmune protocol, this is good news! We can enjoy a greater variety of recipes and, in addition, the health benefits. Cauliflower contains a lot of vitamin C, vitamin B6, vitamin K, has fiber and is anti-inflammatory. That's just to list the most important ones.

You can serve this cauliflower pilaf simply or with some pickles or a good salad. Avocado is not missing from my salads, it is present in any combination I would try. You can also use green leaves, grated beets, onions, garlic, the possibilities are endless!

Here you will find other delicious recipes with cauliflower. You must try the soup even if you think you don't like cauliflower & # x1f606


1.5 kg pieces of chicken, preferably boneless upper legs, 250 g of pilaf rice, an onion, 1 clove of garlic, 2 bell peppers, 2 carrots, 100 ml of oil, greens, salt and pepper, after taste

Grate the carrot, clean and finely chop the onion and pepper, wash the meat well. Put the oil on the heat. Cut the thighs into small cubes and fry them over low heat on one side and on the other. When they are ready, take out the meat and put the onion, carrot, garlic, peppers to harden. When the onion turns golden, add the rice, and bake it until it becomes transparent. Add 1.5 liters of water, the chicken legs and let the pilaf boil until the grain becomes soft. Serve green! Good appetite!


Chicken pilaf (for singles)

  • Guests

I was recently asked on chat if I know a good chicken pilaf recipe - for a Saturday dinner. Therefore, here is the recipe step by step, dear sir!

- 1 large chicken or 3-4 large chicken legs
- 1l apa
- 1 large onion cleaned
- 2 cleaned carrots
- 2-3 pieces of celery stalk (green part)
- 300g of rice
- 1 1/2 teaspoon of vegeta
- 4 peppercorns
- 2 bay leaves
- 2 tablespoons olive oil

Put the washed chicken in a large saucepan, add water and simmer. Take the foam that rises above the water, during boiling with a foamer. Then add the vegetables, vegetables, pepper and bay leaves to the boiling water. When the chicken is almost cooked (about 30 minutes), remove from the pan on a plate and strain the chicken juice. The washed and drained rice is fried a little in olive oil. Pour the strained chicken juice over the rice, place the pieces of meat on top of the rice and let it boil over low heat for 20-25 minutes until the rice is cooked (it has absorbed the chicken juice). Before serving, put a little fresh butter on top of the pilaf, cut into small pieces - it melts faster. (optional)
Decorate the pilaf with a 1/2 boiled carrot cut lengthwise and open in the shape of fans.


Cauliflower pilaf with chicken and carrots

This cauliflower pilaf is a great idea when you want a nutritious and easy to prepare meal. It is very tasty and reheated so you can prepare it in larger quantities for 2-3 days and thus save time.

The wonderful color is given by an ingredient with anti-inflammatory properties, of real use in autoimmune diseases. You guessed it! It's about turmeric. It is important to check the label and make sure it does not contain traces of gluten, dairy or other allergens to avoid in the autoimmune protocol. From here you can buy both turmeric powder to use in preparations and turmeric supplements for a constant and more intense effect.

Cauliflower is a very versatile vegetable and is used even for desserts. That's why there were some jokes on this topic. "Use cauliflower as a substitute for mashed potatoes, rice and any joy in your life!" is one of them. However, for us, who follow the autoimmune protocol, this is good news! We can enjoy a greater variety of recipes and, in addition, the health benefits. Cauliflower contains a lot of vitamin C, vitamin B6, vitamin K, has fiber and is anti-inflammatory. That's just to list the most important ones.

You can serve this cauliflower pilaf simply or with some pickles or a good salad. Avocado is not missing from my salads, it is present in any combination I would try. You can also use green leaves, grated beets, onions, garlic, the possibilities are endless!

Here you will find other delicious recipes with cauliflower. You must try the soup even if you think you don't like cauliflower & # x1f606