Corba od tunjevine (Tuna fish stew)

Sastojci: 360g tune (ocediti od ulja), 1/2 mladog luka ili praziluka, 2 cena belog luka, 300g paradajza ili paradajz pirea, 2 paprike babure, 2 sargarepe, 1 crni luk, 2 lista lovora, 1 kasicica mirodjije, 1 L vode, 2 kasike lista persuna (sitno seckanog), 1 kasicica mediteranskog zacina, 1 kasika maslinovog ulja.

Priprema:
1) Mladi luk ili praziluk, crni luk, beli luk, sargarepu, papriku i paradajz ocistit i iseckati na kockice.
2) U serpu staviti ulje i zagreajti na srednje niskoj temperaturi (3). Dodati crni luk i prziti dok ne postane staklast. Dodati beli luk i mladi luk ili praziluk i prziti dok beli luk ne pusti miris, mesajuci konstantno da ne zagori.

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Tofu sa povrcem (Tofu with veggies)

Sastojci: 450g tofua, 3 paprike babure (crvena, zuta, zelena), 2 sargarepe, 1 manja glavica karfiola i 1 manja glavica brokolija, 300g pecurki, 1 mladi luk ili 1 praziluk, 3 cena belog luka, 4 kasike ulja, za marinadu – 125ml svezeg soka od limuna, 2 kasike soja sosa ili zamene za soja sos, 1/2 kasicice djumbira u prahu.

Priprema:
1) Pripremiti tofu.
2) Paprike oprati, ocistiti od semenki i iseci na trakice. Sargarepu oprati, oljustiti i iseci na kolutove ili trakice. Pripremiti brokoli i karfiol. Pecurke oprati, ocistiti i iseci na listove. Mladi luk ili praziluk oprati, ocistiti i sitno iseckati. Beli luk ocistiti i sitno iseckati.
3) U ciniji pomesati sok od limuna, soja sos i djumbir. Dobro promesati.
Dodati tofu i marinirati u fizideru 2 sata.

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Hrono meksicki sos od avokada (Chrono guacamole)

Sastojci: 2 zrela avokada, 2 kasike soka od limuna (svezeg), 3 kasike sitno seckanog mladog luka, 2 kasike persunovog lista (sitno seckanog), 1 srednji zreo paradajz, 1/4 kasicice morske ili himalajske soli.

Priprema:

1. Avokado iseci na pola, izvaditi kosticu, nozem iseci na nekoliko mesta i kasicicom izvaditi “meso” avokada. Paradajzu ocistiti gornji i donji deo, preseci na pola, kasicicom izvaditi “meso” paradajza i semenke a zatim iseci na kockice.
2. Avokado izgnjeciti viljuskom. Dodati so i sok od limuna. Promesati, pa dodati mladi luk i persun. Promesati..
3. Posudu u kojoj je sos dobro pokriti/uviti plasticnom folijom i ostaviti u frizider do sluzenja.
4. Pre sluzenja dodati paradajz. Dobro promesati.

Savet: cuvati u frizideru do 3 dana, pokriveno plasticnom folijom.

Ingredients: 2 ripe avocados, 2 tablespoons lemon juice (fresh), 3 tablespoons finely chopped green onions, 2 tablespoons parsley leaf (finely chopped), 1 medium sized ripe tomato, 1/4 teaspoon sea or Himalayan salt.

Preparation:

1. Avocado cut in half, remove the kernel, with a knife cut in several places and with a spoon remove the “meat” of avocado. Clean tomato on the top and bottom, cut in half, and with a spoon remove the “meat” of tomato and seeds and cut into cubes.
2. Squeeze  avocados with fork. Add salt and lemon juice. Stir, then add the green onion and parsley. Combine well…
3. Bowl in which is the sauce cover/wrap well with plastic wrap and leave in refrigerator until serving.
4. Before serving add tomato cubes. Mix well.

Tip: keep in the refrigerator up to 3 days, covered with plastic wrap..

Pileca salata sa spanacem (Chicken salad with spinach)

Sastojci: 300g pileceg belog mesa, 100g mladog spanaca, 3 paradajza, 150g kiselog mleka, 4 parceta hleba bez kvasca 1 ili hleb bez kvasca 2, 1 cen belog luka, 2 mlada luka, za preliv – sok od jednog limuna (svezeg), 2 kasike maslinovog ili kokosovog ulja, morska ili himalajska so.

Priprema:

1. Belo meso istanjiti cekicem za meso i premazati uljem. Mladi spanac oprati, otresti vodu i iscepkati na manje komade. Paradajz oljustiti i iseci na kockice. Beli luk oljustiti i preseci na pola. Mladi luk ocistiti i iseci na kolutove.
2. U gril tiganj staviti belo meso, na srednju temperaturu i grilovati sa obe strane dok ne bude gotovo. Ostaviti da se ohladi pa iseckati na kocke.
3. Hleb tostirati, natrljati belim lukom i iseci na kocke.
4. Za preliv – pomesati sok od limuna, ulje i so.
5. Pomesati sve sastojke i preliti sa prelivom. Promesati.

Ingredients: 300g of chicken breasts (boneless), 100g of baby spinach, 3 tomatoes, 150g sour milk (yogurt), 4 slices of bread without yeast 1 or bread without yeast 2 , 1 clove of garlic, 2 green onions, for the dressing – juice of one lemon (fresh), 2 tablespoons olive oil or coconut oil, sea or Himalayan salt.

Preparation:

1. Pound chicken breasts with kitchen hammer and coat with oil. Wash baby spinach wash, shake off water and cut into strips. Peel tomatoes and cut into cubes. Peel garlic and cut in half. Clean green onions and cut into slices.
2. In the grill pan put the white meat at medium temperature and grill on both sides until done. Allow to cool and cut into cubes.
3. Toast bread slices, rub with garlic and cut into cubes.
4. For the dressing – mix the lemon juice, oil and salt.
5. Mix all ingredients and pour the dressing. Mix well.