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I also mentioned Arnota, in a previous recipe. Strange as a lunch at the monastery, she became the star of the family. The vegetables cooked with love conquered us. I didn't ask how they made them, I just visualized and tasted them, and the result is the same, a delight: - * with a plus from me the mushrooms;)
- yellow onion 3 pieces,
- kapia peppers 2 pieces,
- fresh mushrooms 8 pieces,
- eggplant 4 pieces,
- pumpkin 3 pieces,
- tomatoes 4 pieces,
- iodized salt,
- freshly ground pepper,
- olive oil
Preparation time: less than 60 minutes
HOW TO PREPARE THE RECIPE Vegetables like Arnota:
Peel a squash, grate it and slice it. First, cook the onion on the grill, then place it in a tray. Cut the eggplant in half, sprinkle with salt and leave to rest. Cut the zucchini into long slices and fry, then take out in the pan over the onion. Next, clean the peppers and cut them into juliennes. After they are baked / fried, place them over the onion and pumpkin. The mushroom hats and tails follow the same path;) Then come the eggplants, drained of their bitter juice, leave to brown until soft, sprinkled with a little olive oil. After they are baked / fried, peel them and add them to the vegetables in the pan. Cut the tomatoes into rounds and place them over the vegetables, season with salt and pepper and put everything in the oven for about 25 minutes on medium heat, uncovered.
Vegetables are served as such or as a side dish to various meat dishes.
04 Thursday July 2013
- 2 pieces of boneless chicken breast
- 4 mushrooms
- 2 tomatoes
- 2 onions
- 2 green peppers
- chicken spices
- garlic powder
Cut the chicken breast into pieces. Add a mixture of spices (salt, pepper, chicken spices, paprika and garlic powder) over the pieces and set aside. During this time, cut all the vegetables just like the chicken. Special bamboo chopsticks for skewers are watered so as not to burn on the grill. The chicken and vegetable dishes are placed on alternate bamboo sticks.
Leave on the grill for about 15-20 minutes.
Vegetable purees that successfully replace mashed potatoes
It has been scientifically proven that, in combination with meat, mashed potatoes become a calorie bomb that quickly predisposes us to fattening.
If you care about your figure or just want to pay attention to what you eat (how to properly combine foods), you need to know that there are healthy options with purees and low in calories.
Whether you combine them or choose the simple option, vegetables such as cauliflower, carrots, broccoli, celery, parsnips, pumpkin are ideal for a healthy, low-calorie puree in combination with potatoes.
To make the vegetable puree even more aromatic, you can season it with spices and herbs, depending on your preferences: basil, garlic, parsley, pepper, rosemary, etc.
Creamy and nutritious, the vegetable puree is very good even if you eat it empty or it can be a simple garnish, easy to make, which successfully replaces the eternal mashed potatoes.
Certainly there are many variants of vegetable purees, healthy and low in calories, but we chose only 3 of them.
Fine and delicious, pea puree is very easy to prepare. It can be served hot or cold as an appetizer or garnish in addition to meat, fish or seafood or your favorite salad. Peas combine very well with many other vegetables: parsnips, celery, carrots, peppers, zucchini, etc.
Carrot puree it is not only a baby food but it is also the simplest and handy low-calorie garnish. It can be prepared in combination with parsnips or celery and season with a drop of olive oil and salt. It is served with great appetite with any kind of meat or fish.
Full of vitamins and minerals, cauliflower puree has anti-cancer properties and improves digestion. It is served hot and is a garnish suitable for almost any type of meat.
How do we make the tastiest vegetables with delicious baked cheese crust?
For this mix of creamy vegetables in the oven I added cheese for a crispy and delicious crust and a little cornstarch to get a creamy consistency. It is the kind of recipe that is very simple and very tasty at the same time. For meat lovers, you can also add ham, chicken, fish or even seafood. You can customize it very easily and it is wonderful as a garnish for grilled meat or for baked chicken. I enjoyed it as such and of course I chose all the crispy crust that is my favorite in any cheese crust dish. What I liked was that this recipe is satisfying enough to be served as a main course.
At this time, when I can no longer bear to sit in the kitchen, this creamy vegetable mix recipe is perfect. You can do it early in the morning or the night before. Before serving, all you have to do is put the tray in the oven. prepare a salad or some protein. Because it's summer and the tomatoes are in season, I suggest you try a salad with juicy and sweet tomatoes. It goes perfectly with this preparation and is full of precious vitamins for health. If you like chicken, you can match my recipe chicken with peanut butter. It goes perfectly with these vegetables and a little rice. Don't forget to enter my page Facebook because a nice contest is waiting for you.
Ingredients for buckwheat and vegetable pilaf, fasting recipe, dietetics
- - 100 g of buckwheat
- - 1-2 strands of green onions
- - half bell pepper
- - 1 small carrot
- - Half connection dill and green parsley
- - oil according to diet- SEE VIDEO RECIPE
- - salt- optional
- - Optional pepper, depending on the diet
National parks in Romania
Retezat National Park & # 8211 the first national park on the Romanian territory
It covers an area of 20,000 hectares of nature reserve and includes over 1,200 species of plants, many of which are unique in the world. Retezat National Park has over 20 peaks with heights of over 2,000 meters, about 100 lakes, with the largest lake and deepest glacial lake in the country, Lake Bucura.
The fauna of the Retezat National Park includes wild boars, wolves, bears, black goats, but also rabbits that live in an ideal habitat.
National parks and natural parks & # 8211 Cheile Bicazului National Park & # 8211 Retezat National Park
Cheile Nerei National Park
It covers an area of 36,000 hectares and hosts six nature reserves. The relief from Cheile Nerei National Park has heights between 600 and 1,000 meters, and here live deer, Carpathian deer, bears, wild boars, but also other living things.
The flora here is very rich and is represented by over 100 species with their subspecies. The National Park is recognized and is distinguished by karst lakes such as Ochiul Beiului and Dracului, but also waterfalls in Romania such as Beușnița, Bigăr and the Dubova caves and Peştera Boilor.
Cheile Nerei National Park
Jiu Gorge National Park
It was established in 2005 and has an area of over 11,000 hectares in which there are wild places, but rich in flora and fauna. Jiu Gorge National Park stretches along the gorge that forms the Jiu in the north of Gorj County, and here biologists have classified over 700 species of plants specific to the area, but also over 400 species of animals, many of them being protected by law.
Rodna Mountains National Park
It covers 46,000 hectares, of which 3,000 hectares are declared biosphere reserves. The park is home to many mountain peaks that exceed 2,000 meters in height, but also dozens of glacial lakes and a rich flora with many rare species. Here the fauna is represented by bears, deer, lynx, mountain eagles, roosters, but also black goats. Among the attractions of the area in Rodna Mountains National Park we mention Poiana with daffodils, unique in the world, but also Cascada Cailor, Valea Arieșului and Lala Lake.
National parks and natural parks & # 8211 Cheile Bicazului National Park & # 8211 Retezat National Park & # 8211 Rodna Mountains National Park
Călimani National Park
It covers an area of 24,000 hectares and includes three nature reserves: the Jnepeniș Scientific Reserve, the Lake Iezer Reserve and the 12 Apostoli Geological Reserve. All these reserves are covered by woody vegetation of rosehip, bark, hazelnut and hawthorn. The rich fauna of the national park includes bears, deer, lynx, wild cats, badgers, deer.
Bicaz Gorges National Park
The National Park covers an area of 6,500 hectares and hosts over 1,000 higher plants, many of them unique in the world and natural monuments. The area is 95% covered by spruce forests where vipers, snakes, bears, Carpathian deer, woodpeckers and yellow-bellied frogs live together. Here you can find tourist attractions such as the Red Lake resort, Munticelu Cave, Piatra Singuratică, but also many mountain trails.
National parks and natural parks & # 8211 Cheile Bicazului National Park
Piatra Craiului National Park
Piatra Craiului National Park is characterized by a lonely ridge that reaches about 25 km in length. Here are found over 1,200 species of plants, of which over 180 are protected by law. Among the plant species we mention: Pietrei Craiului carnation, yellow poppy, mountain peony, corner flower, wild gladiola, but also the impressive number of mountain orchid species, 41 species out of the 58 existing in Romania.
Piatra Craiului National Park
Măcinului Mountains National Park
It is a protected area of national interest that was established for the purpose of conservation and scientific and tourist capitalization of the area. The Măcin Mountains represent the oldest geological formation in the country. In the National Park there are over 1,700 species of plants, of which 72 are protected by law, but also 181 species of birds, of which 37 species of birds are protected internationally and over 1,400 species of insects.
Buila-Vânturarița National Park
It was established in 2004 and covers an area of 4,186 hectares, being considered the smallest national park in Romania. Near the park there are several cultural and historical tourist attractions such as the monasteries of Horezu, Frăsinei, Arnota and Bistrița.
We recommend that you also read:
Letea Forest & # 8211 the oldest nature reserve in Romania
It is a protected area with over 500 species of plants and over 3,000 species of animals. This is the only place in Europe where lianas are found and many of the exotic plant species are unique in Europe or even in the world. These arose from the seeds that migratory birds brought from Africa.
Danube Delta National Park
The surface of the Delta reaches 4,340 km2 together with the Razelm lagoon complex. The oldest arm is Sfântu Gheorghe, and the youngest arm is Sulina, located in the center of the Delta. Here are found over 1,200 species of shrubs and plants, but also over 280 species of birds, most hatching and about 130 migratory.
National parks and natural parks
Putna National Park
It is an area protected by law, and the nearby Putna Waterfall has been declared a Nature Monument since 1973. Near the park you can visit many other tourist attractions such as Black Lake, Green Forest, Lepsa Monastery, and Zabala Buildings.
Maramureș Mountains National Park
It is an area designed to preserve the landscape and local traditions where there are several large and untouched forests. Hundreds of species of plants and birds live here, and the sad access is made available to tourists by steam locomotives such as Mocănița.
Other national parks in Romania
- Buila-Vânturarița National Park
- Cheile Bicazului-Hășmaș National Park
- Cozia National Park
- Semenic National Park
- Domogled National Park & # 8211 Valea Cernei
- Rodna National Park.
Cozia National Park
● 2 eggplants cut into thin slices
● 3-4 tablespoons of olive oil
Grind the garlic, finely chop the parsley and then add it to the olive oil. Sprinkle salt and pepper on the eggplant slices, then sprinkle them on both sides with the prepared dressing, then place them in a tray with baking paper. Leave the eggplants in the oven at a temperature of about 160 degrees for 25-30 minutes, taking care to turn them halfway.
Eggplants are ready when they turn slightly golden. Remove the pan from the oven and allow to cool.
How does Essence help you enjoy a vegetable garden?
The answer to this question is simple: Essences provides not only premium quality vegetable seeds, but also materials for building a greenhouse or solarium, simple and fast, plus products from the range of pesticides that help you fight plant diseases or pests. , plus fertilizers to help give plants a boost in growth and development, so you can enjoy vegetables faster. Their range is complete and is specially created to help small and large farmers and / or horticulturists and vegetable growers to care for their crops without too much hassle. More than that, their prices are manufacturer's and therefore are extremely advantageous for anyone who chooses to buy from them. You can personally convince yourself of this with a visit to their online shop.
The vegetable garden is a good idea nowadays, because people also want to enjoy natural vegetables, which you can't find in the big chain stores (it is well known that these stores bring imported vegetables, so from foreign countries and many do not provide information about their origin). For this reason, we notice a slight inclination towards gardening activities for people who live at home in large cities and want to capitalize on the land around the house, bringing it an extra activity that brings daily life. and combats daily stress.
Technology of vegetable dishes
They contain vitamins and mineral salts, carbohydrates favoring digestion. They can be consumed hot and cold with a relatively short cooking time. It preserves nutrients in a higher percentage. Acid-basic balance, bright color, ensures an attractive aesthetic presentation. Raw materials in fresh or preserved: celery, leeks, cauliflower, bell peppers, tomatoes, zucchini, eggplant, green beans - berries, peas, mushrooms, potatoes, carrots, onion, tomato paste is used for sauces, fats - you can use oils or margarine, flour to give consistency. Spices, flavors are added at the end. It is very well suited for au gratin. It is associated with sauces, spices, but it is also associated well with cheeses, eggs.
FOOD FROM A SINGLE VEGETABLE
a) WHITE SAUCES: mushroom ciulama, pumpkin with sour cream, potatoes with sour cream sauce
b) RED SAUCES: breaded eggplant, pea food, peas with peas, green bean food, bean stew
DISHES FROM MORE VEGETABLES (POTS) with tomato sauce or tomato paste
VEGETABLE FOODS LAYERS: moussaka
VEGETABLE FOOD SHEETS: cabbage
FILLED VEGETABLE DISHES: tomatoes, zucchini stuffed with rice pranks, mushrooms
It is associated with tomato sauces.
Vegetable dishes can be offered at the beginning of the meal, can be offered as a main course and can also be offered as a side dish.
PREPARED FROM PASTA AND CRUPE
spaghetti, macaroni, noodles, noodles, meicisori, tortellini, fusini, tagiiatere, ravioli,
The pasta is boiled in salted water, drained and mixed with different sauces. It combines well with meat by-products, saiamuri, parizer, bacon, fish, seafood, vegetables, cheeses (parmesan, svaiter), tomato sauces as well as white sauces, eggs, mushrooms. Also flavoring greens.
Pasta can be served both at the beginning of the meal, baking dishes or entrees, or can be as a main course or side dish as well as desserts. Pasta provides an important ratio of fiber and cellulose that ensures digestion (they are rich in protein of vegetable origin and carbohydrates).
MAMALIGUTA PRIPITA in boiling salted water pour the mayonnaise (in the rain) and mix
MAMALIGUTA ROMANEASCA in boiling salted water pour the malai (in block), boil the. 20 min. The water (porridge) is removed, at the moment of chewing it is added from the extracted water.
THE PIZZA - it is obtained from a dough (countertop) with different additives, meat by-products, seafood and fish, vegetables, cheeses accompanied by different sauces.
POTS: potatoes, carrots, white cabbage, celery, onions, bell peppers, green peas, green beans, zucchini, eggplant, tomatoes, parsley roots, oil, tomato paste, white wine, pepper, salt. Preparatory operations: potatoes, carrots, celery and parsley root, zucchini and eggplant are washed and cut into cubes, cabbage is cut into cups. Peas and beans are boiled. Cut the onion into thin scales. Cut the bell pepper into slices, just like the tomato.
-Preparation: onion, carrot, celery and parsley root is simmered in oil, add potatoes, eggplant, cabbage, zucchini and green beans, after 15 min. add the bell pepper, peas, sliced tomatoes, tomato paste, pepper, salt and continue cooking, chewing so that it does not stick. Put the tomato slices on top, put them in the oven and towards the end add wine and a part of the chopped green parsley. It is presented on a plate, a plate with green parsley on top. It can be served hot or cold as a snack or entree, a basic preparation for vegetarians, but it can also be served as a side dish. It can be offered with sour cream.
CREAM WITH SMANTANA SAUCE: cauliflower, sour cream sauce (flour dissolved in cold milk, add melted butter stirring to prevent agglomeration, boil for 10 minutes. then add sour cream and boil for another 10 minutes. over medium heat, finally strain), green parsley, vinegar and salt.
- Preparation: peel the cauliflower, keep in cold water with vinegar and salt, wash again and boil with water and salt, drain, add sour cream sauce and simmer 10 min .Serve hot with green parsley.
OLIVE MEAD: leeks, olives, oil, tomato paste, vinegar, onions, parsley green, flour, bay leaves, paprika, lemon, peppercorns, salt.
The leek is cleaned, washed, cut to 6 cm., The olives are scalded, the onion is cut, finely. Place the leeks in an oiled pan and place in the oven. Remove the leeks, simmer the remaining oil and add the tomato paste, paprika, green parsley, peppercorns, flour dissolved in cold water, salt and vinegar, bring to a boil. in the sauce obtained add the leeks, olives, soup and boil the. 20 min. It can be served hot or cold as a snack or entree with green parsley and lemon slice decoration.
CAUSTAIN WITH FAT PEPPER: cauliflower, onion green, pepper red fat, flour, milk, eggs, grated cheese, white pepper, salt.
Preparatory operations: chop the green onion, cut the bell pepper into cubes, boil the cauliflower in salted water and simmer. 20 min. Put the cauliflower bouquets in a tray, and separately mix the milk with flour, egg, salt, pepper and pour over the cauliflower. Add the bell pepper, grated cheese, parsley and put in the oven until browned. Serve hot.
SURPRISE POTATOES: potatoes, Telemea cheese, sour cream.
Method of preparation: the potatoes are wrapped in aluminum foil and placed in the oven in a pan when baked, add the grated telemea and sour cream. Serve at the beginning of the meal, hot.
SAVOIE POTATOES: potatoes, olive oil, rosemary, garlic, pepper, salt.
Method of preparation: Boil the potatoes in their skins, peel and cut into slices, place in a bowl with olive oil. Add salt, pepper, crushed garlic, rosemary on top and place in the oven. They are served as a snack as well as as an appetizer, side dish.
THE VEGETABLE BARBEQUE: eggplant, zucchini, bell pepper, lemon, oil, onion, oil, garlic, mushrooms.
Preparatory operations: cut the slices of red pepper, zucchini, eggplant, fry on a grill greased with oil, finally add salt and pepper, sprinkle with lemon when serving. It is recommended as gaskets.
You can also make skewers to which you can add onions, leeks, garlic, mushrooms, tomatoes, etc. They are served as a garnish with dill on top.
ALMOND RICE: rice, mushrooms, almonds, garlic, green onions, oil, eggs, soy sauce, salt.
What to feed the chickens to lay more eggs!
What to feed the chickens with, how many times a day, what supplements to choose and how to get an egg production throughout the year? All these questions are asked by novice farmers, who have decided to raise laying hens.
The quantity of eggs and their quality depends on the menu of the chickens. Do not expect that only with grass the hens will lay eggs continuously. At the same time, don't think that you can only count on grain.
Of course, there are excellent mixed feeds for raising birds, which allow owners not to think about feeding pets with feathers. But, this pleasure is expensive and not everyone can afford it. If you want to prepare bird food yourself, create a balanced menu of products, which you can buy or grow in your own garden.
Laying hens should receive at least 130-180 grams of balanced food per day.
What to feed the laying hens
The menu of chickens depends on the purpose of breeding, but also on the age of the birds. Feed for chickens and broilers is a separate topic, and we will talk about food for laying hens today.
Regardless of the age of the chickens, they must always have the following products accessible: chalk, bone meal, fish meal and washed river sand. In addition, it is a good idea to give the birds at least a few hours of outdoor walks to find worms, larvae, roots and greenery.
Chicken feed up to 5 months
By the age of 5-6 months, hens rarely lay eggs because they are in the process of growing and gaining strength. During this period, the main task of the farmer is to raise healthy birds. The focus is on protein and vitamins.
The poultry menu should contain mixtures of cereals, vegetables and greens, bone or bone meal and mineral supplements. The portion for a bird is calculated as follows:
-blend of cereals & # 8211 50 gr
-bread or bone meal & # 8211 50 gr
-cooked or raw vegetables, greens & # 8211 up to 70 gr
-salt, mineral additives & # 8211 up to 6 gr
The cereal mixture contains 60-70% wheat and 10% oats, rye and barley.
Chicken feed from 5 months to 1 year
After about 6 months, the hens begin to lay eggs, therefore, in the regular menu are added dishes or foods with a high calcium content. During this period, many poultry farmers switch chickens to compound feed, but you can limit yourself to buying feed additives for laying hens. At this time, quality outdoor walks are especially important for birds.
Chicken feed after 1 year
After a year, the laying of eggs decreases. This is a natural process, due to which experienced farmers change the birds. In fact, if you do not need eggs for sale, but only for personal consumption, this period can be extended for a while just by adjusting the chicken menu.
To the mixtures add pumpkin, sunflower, minced fish, minced greens and vitamin complexes. In addition, some of the cereals are left to germinate before being given to the birds.
If you sprinkle the sprouted cereal on the tray, the hens will choose them with more pleasure.
Unfortunately, after 2 years, even purebred chickens begin to lay fewer eggs. Keeping birds no longer makes sense, so by this time you should have already raised other exchanges.
How often chickens should be fed
Large healthy chickens feed twice a day & # 8211 in the morning and evening with the same amount of food. And water and supplements the chickens must have permanently.
If egg production has decreased, but after age this should not happen, then you need to strengthen the menu. Start feeding the chickens 4 times a day, giving them dry mixes in the morning and evening, and at 11.00 and 16.00 & # 8211 warm moist mixtures.
What to feed the chickens in the winter
Lack of outdoor walks and sunlight during the winter lead to decreased egg production. You can compensate for this with extra care and food.
In winter, the temperature of the air in the shed should be at least 15 ° C, and at least 8-9 hours should be bright.
To the usual mixtures of cereals are added boiled potatoes, dried and scalded nettle, finely chopped vegetables (turnips, carrots, beets, pumpkin, squash, etc.). All this mix well and to each kilogram of feed add 10 g of yeast, 3 g of fish oil and 2-3 g of salt. With this mixture, chickens feed twice a day, morning and evening.
What you are not allowed to feed the chickens with
With a very vague idea about chicken food, many believe that all the leftovers on the table, including spoiled food, can be offered to birds. Unfortunately, this is not the case. Such food can cause disease and even the death of chickens. Their menu should never show:
-fresh bread with yeast or bread with mold (dry bread is allowed)
-tail - horse, wormwood, bear & # 8211 bear and poisonous shrub leaves
-cereals treated with chemicals or rodent waste.
And don't forget, egg production depends not only on food, but also on the conditions in which the chickens are raised.
What regions of the world do the vegetables we put on the table today come from?
We live in good times, when we can find on the table almost any vegetable we want. However, our ancestors could not really enjoy all the vegetables we taste today. What regions of the world do the vegetables we put on the table today come from?
One of the people who brought many of the vegetables to Europe was the navigator Christopher Columbus. Officially, this is the man who discovered America. It happened in 1492 and Columbus was looking for a route to Asia. But let's get back to vegetables, the foods we eat every day.
Potatoes are native to the Andes Mountains, South America. Today, they are grown in over 120 countries. In Europe, potatoes were brought in 1540. When did the potato come to Romania? In our region, the potato has arrived, probably in the early nineteenth century. Initially, the vegetable arrived in Transylvania and from here in Moldova and Wallachia.
Rosia is native to northern South America. It came from the "New World" 2,500 years ago. The conquerors returning from the "New World" were the ones who brought the seeds of tomatoes to Europe. The first tomatoes were brought by the Spaniard Hernan Cortez, when he returned in 1519 from his expedition across the ocean.
Cucumbers they were cultivated in Asia 3,000 years ago. It seems that the plant has its origins in India, being even mentioned in the legend of Gilgamesh.
radishes they originate from the Far East. This vegetable arrived before the potato in Europe. It happened in the 16th century.
Spinach has been cultivated since ancient times in the East. This is the vegetable richest in nutrients and vitamins.
Famous eggplant it is native to South Asia and has been consumed by humans since prehistoric times. In the West, the vegetable arrived about 1,500 years ago. maize it also has its origins in South America.
Parsley, carrot, turnip and cabbage are from Europe. In fact, cabbage is the oldest vegetable used by man. It has been known since antiquity to the Egyptians, Greeks and Romans.