Pumpkin cous cous twice

Hi everyone!

Today a very very quick lunch or dinner dish idea …

Pumpkin cous cous. I already did a pumkin cous cous dish here in my blog but … in latin they say “repetita adiuvant”, which means to repeat helps. So …

Let’s start cutting the pumpkin in small cubes (the size up to you).

In a sauce pan heat some extra virgin olive oil with a couple of pieces of garlic.

If you wish you could add a blond onion or shallot, also cut in small pieces.

Stirr.

Add the pumkin.

Stirr and let it cook.

Pumpkins are softer than carrots, but they need a bit of time to cook. So be patient and just check from time to time the consistence of the cubes. They don’t have to become too soft, but just softer than raw. But we are speaking about minutes (not hours!).

Pumpkin are quite rich in water so you will see stirring that it won’t burn, just lower the flame if you are afraid of burning, but don’t worry, and it is nicer a bit crispy more than watery.

Once the pumpkin is cooked just add some cous cous. And go on stirring. Add some water too, but not too much.

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The cous cous will incorporate the water, and grow in size.

Stirr a few minutes. And that’s it!

Decorate the plate with a leaf of persil and some ginger powder.

Add extra virgin olive oil. No other spices if you want to keep the dish quite delicate. Ginger already adds a touch of zest.

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And enjoy then!

 

Thanks for reading me … and see you next!

Take care

Smoked salmon and rocked salad pasta

Today a quick but yummy dish:

pasta with smoked salmon and rocked salad.

First of all on one side in a sauce pan boil the pasta. Add it to the water only once it is boiling. Stirr and cook till it is “al dente”. (tasting is always the best way to check the perfect cooking point).

On the other hand in a sauce pan stirr in some extra virgin oil one onion, cut in small pieces together with some pieces of garlic.

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When the onions are a bit cooked add the smoked salmon cut in small pieces, and stirr.

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Add the pasta and the rocked salad.

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Stirr.

And that’s it!

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Some ginger powder to decorate and extra virgin olive oil to garnish.

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And enjoy!

Simple, quick and simply delicious!

Thanks for reading me once more!

Take care and see you next!

 

Barbara

 

Venere Rice with Pumpkins

Hi everyone … it has been a while, I know …

But I’ve been 4 months working in Sardinia, and no way to cook there, I had no kitchen.

Anyway, no more excuses now.

I will start back with this post, a simple and healthy dish: Venere black risotto with pumpkin.

I have to tell you that the black Venere rice I’ve used, I bought it in Sardinia. Amazing taste, even by itself.

Here’s the picture.

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So let’s start boiling the rice on one side, on the other hand, in a saucepan, stirr some garlic and one onion (or shallot if you wish to have even a milder taste).

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Once they have started to cook, add the pumpkin previously cut in pieces.

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The smaller you cut the pumpkin, also the quicker and more easily it will cook, but even bigger pieces will melt and be cut with a wooden spoon while stirring later, so do not worry too much, and like carrots, pumpkin doesn’t have to be cooked too much, not to lose too much the vitamins (vitamin A in particular).

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Once the pumpkin is cooked (and you will see it because you will be able to cut it with a wooden spoon (it shouldn’t taste anymore crounchy, but softer, though not too soft anyway), add the Venere rice.

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If you don’t exaggerate with the water you will see that after 40 min all the rice water will be almost evaporated, that means even more concentration of nutrients. No particular need to add water to the pumpkin, but use the rice water, if there’s any left, and if needed. Pumpkin is usually quite rich in water, and it is important not to have too much of it in the sauce pan, because we do not want the pumkin to be boiled but stirred in the garlic and onion.

So add the rice and stirr for a few minutes to let both rice and pumkin mix and become tasty. Attention not to burn it, but the mixture has to become a bit drier.

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And that’s it. Job done!

You could decorate with some chili, and of course extra virgin olive oil.

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Enjoy!

And you could have it also as a cold main course the day after (keep it in the fridge, but put it in the fridge once is not too hot anymore).

Delicious!

Thank you very much for reading me again …

See you soon! Next post …

Take care

Barbara

 

 

 

 

 

 

 

 

 

Farro pasta with pumpkin and anchovies

Something really delicious I did by chanche …

Farro pasta, with pumpkin and anchovies … so tasty!!!

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Cook some farro pasta.

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In a sauce pan stirr a golden onion, and cook the pumpkin cut in small cubes.

Add the anchovies cut in small pieces.

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Stirr.

Add the pasta in the sauce pan and mix it all.

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And that’s it!

Don’t add any salt because of the anchovies.

Just some extra virgin olive oil in your plate. And enjoy!!!

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Thanks again for reading me …

See you soon!

 

Asparagus brown rice risotto

Today another healthy and quick dish …

Asparagus brown rice rosotto.

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Cook on one side the rice, letting all the water evaporate.

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In a sauce pan cook the asparagus. Then aside, on a plate, cut them in small pieces.

Again in the sauce pan you could put a shallot and some garlic, let it cook in a little bit of extra virgin olive oil, then add back the asparagus, and the rice with its residual water.

It should be a very little water left.

Mix it all well, and cook a few more minute.

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Add some ginger powder.

And that’s it!

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If you wish also some white pepper.

Add some extra virgin olive oil in the plate.

And enjoy!!!

Thanks for reading  me …

and see you next!

 

Tuna and turmeric pasta

Hello everyone …

sorry I’ve had an herniated disc, so in bed for two months, no way to even stand nor cook.

But I’m back to normal now, so here I am again!

Let’s start again with an amazing dish!

So tasty and simply delicious, and very quick to prepare …

Boil some pasta (short shape pasta whatever you feel like).

In a sauce pan stirr one shallot or yellow onion.

Add some pieces of celery.

Stirr.

Add a can of tuna and the pasta.

Stirr and add some turmeric powder (to be mixed well).

And that’s it. Some garlic pieces if you wish.

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I promise is really delicious!

Enjoy!

And see you next

Thanks for reading me …

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Sea bream … healthy fish!

Omega-3!

Let’s have some healthy fish!

We should eat fish more often: it is very nice, tasty and healthy!

Sea bream in the oven.

Just buy one or two small sea bream fishes.

Ask the fishmonger to clean it for you. Otherwise at home with a good knife just make a long cut in the chest and remove all the interior stuff. Brush the skin to remove the scales.

Rinse the fish anyway under water.

Put the sea bream in a baking tin with a couple of pieces of cleaned garlic and extra virgin olive oil topping.

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Put in a hot oven at 180°C for no less than 20 minutes.

You will see from the eyes colour that the fish is cooked. Just wait a bit more to be sure.

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The meat has to be easy to remove from the main bone, if it is still translucent and sticky it means that it is not cooked, so back in the oven!

The fish has to be properly cooked. Not overcooked but cooked.

Clean the fillets helping yourself with a fork and a spoon.

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And enjoy!!!

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Thanks for reading and see you next …

Take care! And eat healthily!

 

 

Pumpkin cous cous

Another very simple and quick recipe: cous cous with pumpkin!

Let’s start cooking the pumpkin in a sauce pan.

Stirr one yellow onion with garlic in a sauce pan with extra virgin olive oil.

Add the pumpkin washed and cut in small rectangula pieces.

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Let the pumkin cook till it gets softer.

Once cooked, add some cous cous and water.

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Stirr a lot not to stick it.

Wait till the cous cous is cooked (you will see it from the dimensions: bigger and also if you taste it, it won’t be harde anymore).

Let all the water evaporate while the cous cous’s cooking, stirring also.

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Leave the cous cous another few minutes in the sauce pan to settle.

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Serve it hot and garnish with extra virgin olive oil and pepper if you wish.

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You could also add some ginger, even before in the sauce pan while cooking. And chili if you wish, for a spicy touch.

Enjoy! And thanks for reading …

See you soon!

Potatoes with ragù sauce

Today a recycling recipe …

If you have a portion of ragù sauce and you want to use it in a different way than with pasta, why not using some boiled potatoes?

Very simple.

For the ragù sauce preparation see here in my blog in an earlier post of how to make ragù.

 

Heat the ragù sauce in a sauce pan.

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Meanwhile boil some potatoes.

Add the boiled potatoes.

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Stirr, mixing very well.

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Decorate with pepper and add plenty of extra virgin olive oil.

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Enjoy!

And thanks for reading me …

See you next …

Take care

Risotto with carrots in a spicy tomato sauce

Dear readers …

here another easy dish to make for instance once, like in my case this evening, you find yourself with an almost empty fridge!

I already posted a risotto with carrots https://food4wine.wordpress.com/2015/05/25/carrots-and-to…-sauce-risotto, but here I’ve made it in a very different, and if you want quicker way!

I’ve started from the basis: one onion to be cut in small pieces and a few carrots. You will need also one can of tomato sauce, some cherry tomatoes, chili in powder and some rice.

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In a  sauce pan stirr the onion with some garlic and extra virgin olive oil.

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In another sauce pan just boil some rice (any kind, the one you prefer: I have chosen the Jasmine variety).

Add the carrots cut in small pieces to the onions.

Stirr.

Add the tomato sauce and some water not to burn everything.

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Cook for a little while going on stirring not to stick it.

Add also some fresh cherry tomatoes cut in halves.

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Go on stirring. The tomato sauce has to evaporate a bit.

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At this point add the rice with its residual water if it is not too much. If you like it you could even put on the side some rice water to drink. It is depurative and also calming for stomach disorders and acidity!

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Go on stirring well. And let evaporate the excess of water.

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Add some chili in powder and go on stirring.

And that’s it …

Garnish with extra virgin olive oil and some black pepper.

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And enjoy !!!!

It is simple but it is really tasty!

And if you manage to keep the carrots a bit crunchy it is even better!

Thanks again and see you next post …