Punjeni patlidzan (Stuffed eggplant)

 

Sastojci: 2 patlidzana (ili 4 manje tikvice), 100g integralnog pirinca + 500-600ml vode, 2 cena belog luka, 50ml pasiranog paradajza, pola kocke za supu, 2 kasike lista persuna (sitno seckanog), 1 kasika lista celera (sitno seckanog), 1 kasicica mediteranskog zacina, 1 parce integralnog, razanog ili jecam hleba, salata.

Priprema:
1) Pripremiti patlidzan – ako pecete u rerni. Oljustiti tikvice. Iseci na pola i izvaditi sredinu. Sacuvati sredinu (semenke su zdrave). Pirinac oprati u nekoliko voda i ocediti. Sargarepu i beli luk oljustiti i iseci na kocke.
2) U serpu sipati vodu, dodati kocku za supu i pustiti da prokljuca. Smanjiti na srednju temperaturu (4). Dodati pirinac, beli luk i mediteranski zacin, na pola poklopiti i kuvati 45 minuta. Dolevati vodu po potrebi. Nakon 15 minuta dodati list celera. Petnaest minuta pred kraj dodati sargarepu i pasirani paradajz. Pet minuta pred kraj dodati list persuna. Skloniti sa sporeta, poklopiti i ostaviti 10 minuta.

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Corba od povrca i makarona (Vegetable and macaroni chowder)

Sastojci: 100g makarona (sirovih), 1 tikvica, 2 sargarepe, 2 paradajza, 2 kasike crnog luka (sitno sekanog), 1 stap celera sa listovima, 2 kasike lista persuna (sitno seckanog), 1 kasicica suvog origana, 1 kasicica suvog bosiljka 1.3 L vode, 2 kasike ulja uljane repice.

Priprema:
1) Tikvicu, sargarepe, sta celera, beli luk i paradajz oljustiti i iseci na kocke.
2) U tiganju na ulju uljane repice, na sredjoj temperaturi prziti crni luk dok ne postane svetlo braon. Dodati beli luk i prziti dok ne pusti miris.
3) Dodati sargarepu i celer i prziti jos 5 minuta. Dodati tikvice, origano i bosiljak i sipati pola kolicine vode i kuvati 20 mimnuta.

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Corba od graska sa krutonima (Peas chowder with croutons)

Sastojci: 500g graska, 1 stap celera, 2 sargarepe, 3 cena belog luka, 2 kasike lista persuna, 1/3 kima u prahu, 1.3 L vode, 6 parceta hleba, 4 + 2 kasike maslinovog ulja, so.

Priprema:
1) Oprati grasak i ocediti. Sargarepu oljustiti i iseci na kolutove. Beli luk oljustiti i stino iseckati. Celer sitno iseckati.
2) Na srednjoj temperaturi zagreajti 2 kasike maslinovog ulja. Dodati beli luk i prziti dok ne pusti miris. Dodati sargarepu i prziti jos 5 minuta povremeno mesajuci.
3) Dodati grasak, sipati vodu i kuvati oko 45 minuta. Dodati kim i kuvati jos 10 minuta. Dodati persun i kuvati jos 5 minuta.

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Pikantna corba od sociva (Spicy lentils chowder)

Sastojci: 250g sociva, 2 sargarepe, 3 cena belog luka, 1 crni luk, 230ml jogurta, 50g svezeg lista celera ili 2 kasicice suvog, 30g svezeg bosiljka, 2 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 2 kasicice karija u prahu, 1/8 kasicice kima, 1.4 L supe, 2 kasike maslinovog ulja.

Priprema:
1) Socivo oprati i staviti u serpu. Sipati vodu da prelije za 4 prsta i ostaviti preko noci. Ocediti. Sargarepu, beli luk i crni luk oljustiti i sargarepu iseci na cetvrtine a crni i beli luk na sitno.
2) U serpu staviti maslinovo ulje i zagrejati na srdnjoj temperaturi. Dodati crni luk i prziti dok ne postane braonkast. Dodati beli luk i prziti dok ne pusti miris. Dodati sargarepu i prziti jos 5 minuta povremeno mesajuci.

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Bolonjeze sos (Bolognese sauce)

Sastojci: 350g nemasnog juneceg mlevenog mesa, 2 stabljike celera, 2 cena belog luka, 2 kasike maslinovog ulja, 80g pancete, 100ml crvenog suvog vina, 550-700ml junece ili pilece supe, 3 kasike paradajz pirea, morska ili himalajska so, 200ml vode.

Priprema:

1. Celer i pancetu iseckati. Beli luk oljustiti i sitno iseckati.
2. U serpu zagrejati ulje na srednjoj temperaturi. Dodali celer i beli luk i prziti dok ne omeksa, oko 7-8 minuta.
3. Dodati mleveno meso i pancetu i prziti dok ne postane braon oko 15 minuta.
4. Dodati vino i prokuvati 1 minut stalno mesajuci.
5. Dodati 550ml supe i paradajz pire i promesati da se sjedini. Smanjiti na nisku temperaturu (2) i krckati oko sat i po, povremeno mesajuci. Posoliti po ukusu. Promesati.
6. U serpicu zagrejati vodu. Postepeno dodavati vodu sosu. Delimicno poklopiti i krckati na niskoj temperaturi dok sos ne upije vodu, oko 45 minuta.
7. Ostaviti da se ohladi na sobnoj temperaturi (ne pokrivati). Sipati u teglu, zatvoriti poklopcem i cuvati u frizideru 2 dana.

Napomena: ako zelite redji sos dodajte preostalih 150ml supe, koji se dodaje u koraku 6.

Ingredients: 350g lean beef minced meat, 2 stalks of celery, 2 cloves garlic, 2 tablespoons of olive oil, 80g pancetta, 100ml dry red wine, 550-700ml beef or chicken stock, 3 tablespoons tomato paste, sea or Himalayan salt to taste, 200ml water.

Preparation:

1. Chop celery and pancetta. Peel garlic and finely chop.
2. In pot, heat oil over medium heat. Add celery and garlic and fry until tender, about 7-8 minutes.
3. Add the minced meat and pancetta and fry until brown about 15 minutes.
4. Add the wine and boil 1 minute constantly stirring.
5. Add 550ml of stock and tomato paste and stir to blend. Reduce to a low temperature (2) and simmer for about an hour and a half, stirring occasionally. Add salt to taste. Mix well.
6. In small saucepan, warm water. Gradually add water to the sauce. Partially cover and simmer on low heat until the sauce absorbed water, about 45 minutes.
7. Leave to cool at room temperature (do not cover). Pour into a jar, close the lid and refrigerate for 2 days.

Note: if you want thin sauce, add the remaining 150ml of stock, which is added in step 6.

Sos od paradajza (Tomato sauce)

Sastojci: 1 kg paradajza, 60ml maslinovog ulja, 2-3 cena belog luka, 1/2 stabljike celera, 1 kasicica morske soli, 3 lista bosiljka, 1 list lovora (suvi).

Priprema:

1. Paradajz oljustiti, ocistiti sredinu i iseci na kocke. Beli luk oljustiti i sitno iseckati. Celer iseci na kocke. Bosiljak iseckati.
2. U dublju serpu, zagrejati ulje na srednjoj temperaturi. Dodati beli luk i proprziti dok ne omeksa, oko 2 minuta. Dodati celer i so i proprziti jos 5 minuta.
3. Dodati paradajz, bosiljak i lovorov list i na niskoj temperaturi (2) krckati oko 1 sat ili dok se ne zgusne.
4. Izvaditi list lovora. U blender sipati deo sosa od paradajza i blendirati dok ne postane glatko. Dodati preostali sos od paradajza i ponoviti.

Ingredients: 1 kg of tomatoes, 60ml olive oil, 2-3 cloves of garlic, 1/2 stalk of celery, 1 teaspoon sea salt, 3 leaves of basil, 1 bay leaf (dry).

Preparation:

1. Peel tomatoes, clean the middle and cut into cubes. Peel garlic and finely chop. Celery cut into cubes. Chop basil.
2. In a deeper pot, heat the oil over medium heat. Add garlic and fry until tender, about 2 minutes. Add celery and salt and fry another 5 minutes.
3. Add tomatoes, basil and bay leaf, and at low temperature (2) simmer about 1 hour or until thickened.
4. Remove bay leaf. In a blender pour part of tomato sauce and blend until smooth. Add remaining tomato sauce and repeat.

Sok od saragarepe, celera, ananasa i limuna (Carrots, celery, pineapple and lemon juice)

Za osteoartritis

Sastojci: 3 sargarepe, 3 stapica celera, 300g ananasa, sok od 2 limuna ili limete.

Priprema:
1) Oprati, oljustiti i iseci na manje komade sargarepu. Ananas iseci na kocke.
2) Iscedite sok u sokovniku od sargarepe i ananasa.
3) U blender staviti sok od limuna i celer i blendirati.
4) Dodati sargarepu i ananas i blendirati kratko.

Napomena: sve sveze sokove koje napravite moraju se popiti u toku dana.

Predlog 1: mozete takodje napraviti za osteoartritis Sok od jabuka, celera, kelja, persuna i djumbira.
Predlog 2: mozete takodje napraviti za osteoartritis Sok od bobicastog voca.

For osteoarthritis

Ingredients: 3 carrots, 3 sticks celery, 300g pineapple, juice of 2 lemons or limes.

Preparation:
1) Wash, peel and cut into smaller pieces carrots. Pineapple cut into cubes.
2) Squeeze the juice in a juicer of carrots and pineapple.
3) In a blender put lemon juice and celery and blend.
4) Add the carrot and pineapple and blend shortly.

Note: all fresh juices you make must be drink during the day.

Suggestion 1: you can also make for osteoarthritis Apples, celery, kale, parsley and ginger juice.
Suggestion 2: you can also make for osteoarthritis Berries juice.

Sok od sargarepe, jabuke, spanaca i celera (Carrots, apples, spinach and celery juice)

Sastojci: 2 sargarepe, 2 zelene jabuke, 150g spanaca, 4 grancice celera.

Priprema:
1) Operite i ocistite sargarepe, jabuke, spanac i celer. Isecite na manje komade.
2) U blender staviti spanac i celer i blendirati.
3) U sokovnik staviti sargarepu i jabuku i iscediti sok.
4) U blender dodati celer i spanac i miksati kratko.

Predlog: mozete napraviti takodje za dijabetes Sok od sargarepe, krastavca i paradajza.

Napomena: sve sveze sokove koje napravite moraju se popiti u toku dana.

Ingredients: 2 carrots, 2 green apples, 150g spinach, 4 sprigs of celery.

Preparation:
1) Wash and clean the carrots, apples, spinach and celery. Cut into smaller pieces.
2) In a blender put the spinach and celery and blend.
3) In the juicer put a carrots and apples and squeeze the juice.
4) In a blender add the celery and spinach and mix shortly.

Suggestion: you can also make for diabetes Carrots, cucumber and tomatoes juice.

Note: all fresh juices you make must be drink during the day.

Krem corba od paradajza (Cream tomato chowder)

Sastojci: 700g paradajza, 450g starog hleba, 1 crni luk, 5 cena belog luka, 1 struk celera, 2 sargarepe, 4 lista zalfije, 4 kasike svezeg bosiljka ili 4 kasicice suvog, 100ml maslinovog ulja, so.

Priprema:

1) Crni i beli luk oljustiti. Ocistiti sargarepu i oprati celer. Sve sitno iseckati. Paradajz oprati, ocistiti i sitno iseckati. Oprati bosiljak i zalfiju i iskidati na listove.

2) U serpi zagrejati ulje, dodati crni i beli luk i prziti 2 minuta uz konstano mesanje. zatim dodati sargarepu i nastaviti sa przenjem, oko 2 minuta. Dodati paradajz, smanjiti na nisku temperaturu i kuvati oko 20 minuta.

3) Hleb staviti u toster ili prepeci na plotni. Iseckati na kockice.

4) U serpu dodati hleb, bosiljak i zalfiju. Preliti sa 700ml vode. Promesati i kuvati oko 5 minuta.

Ingredients: 700g tomatoes, 450g stale bread, 1 onion, 5 cloves garlic, 1 waist celery, 2 carrots, 4 sage leaves, 4 tablespoons fresh basil or 4 teaspoons dried, 100ml olive oil, salt.

Preparation:

1) Peel onion and garlic. Clean carrot and wash the celery. All Finely chop. Wash tomatoes, clean and finely chop. Wash basil and sage and tear on the sheets.

2) in a saucepan heat the oil, add onions and garlic and fry for 2 minutes with constant stirring. then add carrots and continue frying for about 2 minutes. Add tomatoes, reduce to a low heat and cook for about 20 minutes.

3) Bread put in the toaster or bake at stove.Cut into cubes.

4) In a saucepan add the bread, basil and sage. Pour 700ml of water. Stir and cook for about 5 minutes.

Priprema zeleni za corbu (Homemade seasoning for stews, soups)

Sastojci: 2 kg sargarepe, 1 kg persunovog korena, 1 kg kelerabe, 2-3 glavice crnog luka, 5 cena belog luka, 3-4 struka praziluka, 1 kg korena celera, 1 kg kelja,  1 kg karfiola, 2 vezice lista celera, 2 vezice lista persuna,  i po 150g suvih pecuraka na svaki kilogram mlevene mase, 1.2 kg soli.

Priprema:
1) Navedeno povrce operite, ocistite od kore pa sameljite na masini za meso.
2) U pleh staviti papir za pecenje, sipati samleveno povrce, jedan red i staviti u rernu da se susi na najmanju temperaturu.
3) Sve dobro posolite i drvenom cistom varjacom promesajte.
4) Dobro napunite tegle, sabijajuci red po red.
5) Povezati duplim celofanom i ostaviti u ostavi do upotrebe.

Napomena: vodite racuna da prilikom upotrebe ne solite jelo, jer je vec zelen slan. Ako necete da susite u rerni mozete dodati 10g konzervansa. Konzervans dodajete posle soli (korak 3).

Ingredients: 2 kg carrot, 1 kg parsley root, 1kg kohlrabi, 2-3 onions, 5 cloves of garlic, 3-4 waist leek, 1 kg celery root, 1 kg of kale, 1 kg cauliflower, 2 bunch of celery leaf, 2 bunch of parsley leaf and 150 g dry mushrooms on every kg of ground mass, 1.2 kg of salt.

Preparation:
1) All vegetables wash, clean from rind and grind in the meat machine.
2) In the baking pan put the baking paper, put the minced vegetables, one layer and place in the oven to dry at very low the temperature.
3) Season good all with salt and with clean wooden spoon stir well.
4) Fill jars and press well layer by layer.
5) Connect with double cellophane and leave in the pantry until use.

Note: keep in mind that when using this, do no add salt when cooking, because it is already salty. If you don’t want to dry in the oven, you can add 10g of preservative. Add preservative after adding salt (step 3).