Exotic couscous

Couscous is generally associated with Moroccan food, but is enjoyed in both Africa and the Middle East. Due to the ease of preparation as well as the health benefits that this product brings, it has become very popular in other parts of the world.
My recipe is a delicious, exotic one with tropical tastes! :)

Ingredient:

  • 300 g couscous
  • 600 g chicken breast
  • 1 avocado
  • 1 lemon
  • 2 oranges
  • 1 bunch of parsley
  • 3 tablespoons olive oil for dressing + 3 tablespoons for fried chicken breast
  • salt and pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Exotic couscous:

Method of preparation :

The chicken breast is washed, wiped and seasoned with salt and pepper. Heat, in a pan, a little olive oil and fry the chicken breast over low heat. When it is ready, cut it into pieces and leave it aside until we prepare the other ingredients.

Prepare the couscous according to the instructions after the sachet (by boiling, 5 minutes) or pour 3 liters of boiling water over it, cover with plastic wrap and let it swell. Drain the excess water.

I finely chopped the parsley, I cleaned an avocado and an orange (without the white part, only the pulp) which I cut into cubes.

I squeezed an orange and a lemon, I added olive oil, salt and pepper over their juice. I poured this dressing over the couscous. I mixed it lightly and I continued with the diced chicken breast, parsley, avocado and orange.

I served it with an Orange Campari Cocktail! :)

50 ml. bitter Campari

150 ml. natural orange juice

ice cubes

Deosebit of tastes!

Good appetite !


Pork with couscous

In the recipe crisis (yes, because I have so much that I don't know what to choose) yesterday I cooked something easy with what I had in the fridge / pantry, namely some pork with couscous.

  • 700g pork (pulp)
  • 250g cus cus
  • 1 onion
  • 1 teaspoon sweet paprika
  • 1 chili powder knife tip
  • salt, pepper, oil

We wash the meat and cut it into larger cubes. We clean the onion, finely chop it and fry it a little in oil. Add the meat and let it cook until the juice left by the meat decreases. When it starts to brown a little, add the sweet paprika and mix.

Fill with water about 2 fingers above the meat and simmer with a lid. When the meat is cooked, season with salt and pepper and add the couscous. We add another 200 ml of water. Be careful, you have to stir quite often because the couscous swells very quickly and can stick to the bottom of the pot. So sit by the stove. If necessary, add more water. When the couscous is cooked, turn off the heat and let it cover for another 10 minutes.

At the end we add a little chili powder.

You can add a few slices of tomatoes and peppers to the pork (after it has started to boil).

In the version with chicken, do exactly the same, just let the meat boil less, the chicken boils faster :)

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Couscous with vegetables

A portion of couscous with vegetables is the ideal food for lunch, when you do not have much time to cook. It is a very simple and quick recipe, ideal for easy digestion. See how to make couscous with vegetables.

Couscous recipe with vegetables:

1. First make the vegetable sauce. Cut the carrots into rounds, the peppers into squares, the diced zucchini, the tomatoes in half and the chopped onion and the fish. All the vegetables are boiled with the vegetable concentrate and a little water. Boil for 30 minutes, stirring occasionally to avoid sticking.

2. 10 minutes before serving, in a bowl, melt the butter, add the couscous and boiling water. Stir, cover with a lid and simmer for 5 minutes.

3. After these 5 minutes, mix with a fork and let it breathe for 2 minutes. Cover until ready to serve.

4. Place the boiled vegetables on top, mix lightly and bring everything to the table.

That's how you quickly prepared a vegetable couscous. The ideal food for any lunch!

4.5 / 5 - 3 Review (s)

Ingredients for duck marinated with vegetables

1-2 duck breasts (200 -300 g)

100 ml oil (for mixing vegetables)

7-8 medium-sized potatoes

2 lemons (juice for sprinkling vegetables and duck breast)

200 ml red wine (for the steak in the tray and to be a better variety of wine)

200 ml of water (which will be mixed with the wine in the tray)

salt, pepper (for seasoning vegetables and duck breast)

1 sprig of rosemary (for the flavor of the tray with steak)

4-6 cloves of garlic (cut into slices to flavor the steak)

For marinated duck breast

300 ml red wine (a better variety)

1 small onion (cut scales)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts


Exotic couscous


The chicken breast is washed, wiped and seasoned with salt and pepper. Heat, in a pan, a little olive oil and fry the chicken breast over low heat. When it is ready, cut it into pieces and leave it aside until we prepare the other ingredients.
Prepare the couscous according to the instructions after the sachet (by boiling, 5 minutes) or pour 3 liters of boiling water over it, cover with plastic wrap and let it swell. The excess water drains.
I finely chopped the parsley, I cleaned an avocado and an orange (without the white part, only the pulp) which I cut into cubes.
I squeezed an orange and a lemon, I added olive oil, salt and pepper over their juice. I poured this dressing over the couscous. I mixed lightly and continued with diced chicken breast, parsley, avocado and orange.

I served it with an Orange Campari Cocktail! :)

50 ml. bitter Campari
150 ml. natural orange juice
ice cubes

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Stew with Boiled Eggs

We clean the onion, wash it and cut it into small cubes (we can also grate it). We put it together with the hot pepper paste (if you use fresh peppers, cut it into cubes and peel the tomato and cut it into slices, in this case heat the onion with the pepper and then after you have hardened the sausages add the sliced ​​tomatoes) to which we add the beer sausages and the house cut into slices.

Let it fry a little, add a tablespoon of gulyas paste (or 1 teaspoon of paprika), salt, pepper and quench everything with about 300 ml of water. Let it boil until it decreases by about half, add the canned beans and let it boil together for a few minutes.

Boiled eggs, clean and cut into slices then add them to the rest of the gulyas. After I added the egg slices, I didn't mix them with the spoon in the food, I just shook the pan. Leave on the fire for about 2 minutes.


Raw vegan diet & # 8211 menu with quick recipes for 7 days

Raw vegan diet it is a pleasure for some, a challenge for others, but it is definitely worth trying for a while, especially now that spring has come into its own and more and more fresh fruits and vegetables are starting to appear.

If you're wondering what is raw vegan, some of the followers of a healthy lifestyle will tell you that for them, raw vegan diet gives a well-deserved refresh to the body and trains it for a detoxification treatment, while others will tell you that it is almost impossible to survive with a raw vegan diet. In addition, there are people who are looking raw vegan diet to lose weight, considering it a quick and effective way to lose weight.

A 2013 study by Vegetarian Research Group found that there are 7.3 million vegetarians in the United States. In Brazil, 8% of the population considers themselves vegetarians, which means 15.2 million people. In the UK, 20% of young people aged 16-24 are vegetarians. Equally amazing is the fact that 40% of India's population is vegetarian, which means over 360 million people.

Definition of raw vegan is that of the vegan diet without fire. In other words, the fire-free kitchen involves eating food raw, unheated or cooked at temperatures below 45 degrees (above this threshold, the nutritional value of food is considered to be altered).

Therefore, what raw vegan means? It means a diet that promotes the consumption of unprocessed and uncooked foods, in their natural state, to extract all the nutrients you need, without additives. Eating raw foods requires a natural and necessary detoxification of the body, but not everyone can tolerate the transition from meat and dairy products to fruits and vegetables, salads or smoothies as well.

As with any diet, there are benefits and risks associated with it diet saw. Because both are worth considering, here is a list of the most important benefits that a vegan-style diet brings to your body, but also a summary of potential negative aspects that you should not lose sight of.

Benefits of raw vegan diet:

  • Improves heart health and digestion
  • Prevents or treats constipation and nutrient deficiency
  • Reduces inflammation in the body and cleanses the skin
  • Supports optimal liver function and prevents cancer
  • Helps to achieve a healthy body weight

Raw vegan diet risks:

  • Too much fiber, consumed over a longer period of time, can lead to irritable bowel syndrome, causing digestive problems.
  • Deficiencies of omega-3 essential fatty acids may occur, which are found in animal products, vitamin B12, vitamin D, iodine, iron, zinc and calcium, which can lead to anemia or neurological problems.
  • Some foods eaten raw and excessively become toxic to the brain, such as apricot kernels, parsnips and some varieties of beans
  • If you fail to extract all the 50 necessary nutrients, which come from so many categories of food, there is a risk of becoming malnourished.

If you are thinking of trying raw food diet for a while and you do not know where to start, I have prepared some ideas for you raw vegan recipes for beginners, but which can serve as a source of inspiration for even the most experienced.

The most common raw vegan dishes Among those who approach this diet are fruit and vegetable salads, smoothies and different types of seeds, combined in unique mixes, which amaze and delight us equally. If you are a real gourmet or you are not afraid to try raw vegan food we, try the following ideas of raw vegan menus!

What does a menu look like for a week with quick raw vegan recipes:

Breakfast: A bowl of berries and blueberries, rich in antioxidants, almond butter and chia seeds as a topping. Add various types of nuts (cashews, pecans) for even more energy for the whole day!

Lunch: A rainbow salad, obtained from lettuce, kale, pumpkin seeds, goji berries, bell peppers, coriander, carrots, avocado, red cabbage, a little lemon juice and a few tablespoons of olive oil.

Snack: Pistachio and matcha truffles. You need a cup of organic pistachios, chia seeds, almond butter or peanuts (according to your preferences), 1 tablespoon of olive oil, 1 tablespoon of organic vanilla powder, 1 tablespoon of organic green matcha tea. Add all the ingredients in a blender until you get a mixture with a crumbly texture. Take a spoon in your palm, shape it into a ball and continue like this. Refrigerate the truffles until they are ready to eat.

Dinner: A salad of beets and sweet potatoes. Press seeds and nuts on top for extra protein.

Breakfast: A blueberry smoothie with a touch of cocoa and chia seed pudding.

Lunch: Pea cream soup with fresh mint and avocado. You need a handful of spinach, 3 cups of fresh peas, 2 cups of warm water, half an avocado and 1 tablespoon of fresh mint. Mix all the ingredients in a blender and serve the soup with a slice of rye bread or hummus.

Snack: Frozen bananas, mixed with coconut water, cinnamon and dates, over which then press blueberries, strawberries and blackberries. Mmm, a real wonder!

Dinner: Marinated raw mushrooms. All you need is mushrooms, olive oil, soy sauce and sesame seeds.

Breakfast: Avocado toast. Cut a few slices of avocado and place them on top of the slices of toasted bread, sprinkle with cashews and sesame seeds. Simple, easy to prepare and really delicious!

Lunch: Carrot and coriander rolls. Put walnuts, parsnips, cauliflower or carrots in a blender, and then shape the composition into appetizing rolls, just like an authentic sushi menu.

Snack: A green and healthy smoothie, obtained from bananas, oranges, apples and spinach.

Dinner: Cucumber cream soup. It is one of the simplest soups you can make in less than 5 minutes. Mix cucumbers, garlic and turmeric in a blender or food processor for a different taste.

Breakfast: Mango and avocado sauce. Cut a mango and an avocado into cubes and place them in a bowl, over which add 2 finely chopped onions, the juice of half a lemon, 1 teaspoon of freshly cut parsley and 1 teaspoon of coriander. Mix well until all ingredients are combined.

Lunch: A multicolored salad, obtained from a combination of apples, pears and strawberries, to which you add a few mint leaves and pomegranate juice, for a special taste.

Snack: A mashed pear tart with pecans and rosemary.

Dinner: 3-layer pudding with chia seeds, coconut milk cream and matcha. On top, add some berries, currants or blackberries.

Breakfast: Guacamole. Chop 1 avocado, half a red onion, and a tomato. Mix them with the juice of a lemon and that's it!

Lunch: Cream of carrot soup.

Snack: Pesto with chopped vegetables. If you want, you can cut zucchini and carrots in spirals, to make them raw "noodles".

Dinner: Mushrooms stuffed with vegetables. You don't have to put them in the oven to be good!

Breakfast: A green smoothie for detoxification. Combine the water with a banana, an orange, a grapefruit and chia seeds in a blender. Stir until the ingredients blend. Add spinach and kale. Stir again.

Lunch: A simple avocado salad. Cut in half and slice an avocado. Do the same with a tomato. Take a hot pepper and cut it in half, clean it, and then slice it. Chop a little coriander, and then mix all the ingredients together.

Snack: Pieces of frozen bananas, wrapped in chocolate. They are easy to make and in addition, you deserve a sweet treat among so many raw foods.

Dinner: Hummus with carrot sticks.

Breakfast: Avocado, corn and tomato salad, a raw vegan menu idea perfect for hot spring or summer days.

Lunch: Pizza mini-zucchini. You can probably guess the 3 magic ingredients of a raw vegan pizza: zucchini, tomato sauce and vegan cheese. Cut zucchini into slices, over which you add the tomato sauce first, and then the vegan cheese, et voila!

Snack: Gourmet grapefruit with sweet cumin. If you prefer, you can also add a few slices of avocado, and as a dressing, lime juice or macadamia nut oil. Add a little salt and black pepper to taste, and you've got a perfect raw vegan gourmet salad!

Dinner: Raw Thai Pad Thai salad. With beans, thinly sliced ​​pumpkin slices, and bell peppers instead of noodles or noodles, this vegan salad is inspired by all the flavors of a Thai noodle dish. Add a handful of peanuts, a little lemon juice, squeeze fresh coriander and salt to taste. It looks as good as it sounds, literally!

Who knows, maybe at the end of the week, the raw vegan diet will seem like a fun adventure for your tastes. It will most certainly introduce you to a completely new world, with unique dishes and food combinations, some of which you may not have heard of before. What do you say, do you dare to meet the raw food challenge for 7 days?


Cuscus Reproduction, Babies and Lifespan

The animal breeds at any time throughout the year and has multiple partners. Though not much is known about their mating rituals, biologists have observed cuscus males and females making clicking, screeching, and hissing sounds during the courtship period.

The gestation period of a female range from 20 to 42 days. Compare this to another member of the Phalangeridae family, the common brushtail possum. A female common brushtail possum’s gestation period ranges from 16 to 18 days.

A couscous can have from 1 to 4 babies, but the average number of offspring is 2. A newborn weighs less than an ounce. They are born blind, deaf, and without fur. The babies have to find their way by smell and touch into their mother’s pouch to nurse. Any baby that’s not strong enough to find and latch onto its mother’s teat to drink milk will die. The babies are called joeys.

The joeys are weaned at about 5 or 6 months. But they stay in their mother’s pouch for up to 7 months before becoming independent. Some animals have been known to return to their mother’s pouch even after they are weaned. The father doesn’t have a role in raising the joeys.

These animals reach sexual maturity at one year old. These animals can live up to 11 years in the wild.


Fresh cookies with jam

The butter left at room temperature is mixed with the flour and vanilla sugar until it foams. Add the yolks, salt, baking soda and vinegar. I add flour until a dough forms that falls hard after the spoon (a thick cream).
With a teaspoon I formed small cookies in the shape lined with baking paper.
Bake over medium heat until lightly browned on the edges. It dries when we take them out, so we don't let them bake too long in the oven.
When they are cold, glue them, two at a time, with jam and glaze them with melted chocolate, black and white!

How can you make me healthier at Easter

I keep them at room temperature, in a tightly closed plastic box!

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Exotic duck with pomegranate (Duck breast with pomegranate and orange sauce)

Duck with pomegranate is an exotic recipe, an interesting combination, extremely delicious, which I hope will conquer all your senses. It is a recipe for all those who want to make something fast, tasty and special.
Like any special recipe, the exotic duck needs more special ingredients, necessarily fresh (to benefit from a taste as intense as possible), but the preparation technique is simple and fast. All you have to do is highlight each ingredient, reveal its exotic taste as well as possible, and this is obtained without over-preparing it.
Exotic cuisine is characterized by the intensity of flavors and a quick way to cook over a very high heat. The warmth of the tropical sun requires the use of only fresh food, well-ripened fruits, with maximum flavor, which only need to be touched by the magic of fire to offer you extremely exciting, creative and often incendiary dishes.
An exotic fruit cocktail, a "pomegranate duck". you can simply create a holiday atmosphere on the islands right at home. The surprise of this dinner (especially if it is romantic) will surely conquer, and the taste will remain unforgettable.

Ingredient:
-a duck breast
-o pomegranate
-a big orange
-a lime green lemon
-salt, pepper, chilli, Chinese mixture (cinnamon powder, cloves, coriander, fennel, anise)

Cut the duck breast to half its thickness on the skin side. Season well, starting with the inside of the chest.

Turn it over and season it on the other side as well.

As you can see I used orange pepper. You can use freshly grated orange peel (which I also did to intensify the flavor). Grate the lime and orange peel and sprinkle over the duck breast. Insert the freshly grated peel into the notches. After you have breaded the duck with orange and lime, squeeze the orange juice over the duck.

Cover with plastic wrap and place the duck in the refrigerator to "make friends" with the exotic flavors.
In the meantime, take care of the pomegranate. Wash it and cut it in 2.

Remove the red beans in a bowl with a teaspoon. Then remove all the white peels (they are very bitter).

Divide the amount of pomegranate seeds into 2: put one part in the blender and make juice and one part we leave it like this, for decoration.

Strain the juice to remove unwanted seeds.

Now that you are ready, you can take care of the garnish while the duck is marinating in the fridge. I recommend you to maintain the exotic line of the recipe regarding the garnish as well. I served it with couscous with raisins and pistachios (here the recipe http://www.retetedevis.ro/2009/10/couscous-exotic-cu-stafide-si-fistic.html). Fancy, right?
While you're making the garnish, the duck has taken on all the aromas of citrus and oriental spices and is ready to bake. Take it out of the fridge and leave it for about 10 minutes at room temperature until fried.

Heat a tablespoon of olive oil and melt a tablespoon of butter. The combination of butter and oil allows a lower maximum temperature and "caramelizes" the rate very well.

Now I'm going to tell you the secret of a recipe for juicy duck steak, with a well-browned crust. It's very simple: first fry the duck with the skin down, in contact with the very hot oil. Leave it like this, on high heat (not maximum), 2 minutes.

Then turn it over, 1-2 minutes, no more.

It is already beautifully browned, but we want more. So we turn it upside down once more. All this time, it is mandatory to have a very high fire, even if there are drops of oil everywhere (this is the case in the kitchen, "high degree of danger" :)). We leave it for another 2 minutes or until we are satisfied with the crust. Once the meat is turned over, it will stay with the skin up until the end, so it must be nicely browned.

After you turn the duck upside down a second time (so the final look is ready), pour the wine (yes, it was the "secret ingredient"), about 100 ml of white wine, over the duck.

See how well the duck is caramelized. Bring to a boil over medium heat, covered with a lid.

After a maximum of 5 minutes, the sauce has dropped, so it's time to add the orange juice in which the meat was marinated. Bring to the boil a few times.

Now the duck is almost ready, we have to give it one last aroma, the most powerful, the pomegranate. Pour the pomegranate juice and simmer until the sauce drops.

When it has dropped, add half of the remaining pomegranate seeds and turn off the heat.

Put the lid on and leave for about 2-3 minutes.

The salad that seemed the most suitable for me, both in taste (sweet and sour) and chromatic, was obviously the beetroot with lemon.

Prepare the serving platters. Put the couscous first.

I used a ring, but you can do without. Then put a larger layer of ground pistachio over the couscous, like a crunchy icing.

Slice the duck breast according to the previous notches. See how fragile it is.

Place a slice of duck breast over the couscous, pour only a tablespoon of sauce on it. Decorate the plate with sauce, ground pistachios and fresh pomegranate seeds (the remaining ones). Green pistachio is the element of chromatic contrast, but also gustatory. Being crispy and salty, it highlights even better the sweet pomegranate juice.

It's a recipe worthy of a birthday meal or a special dinner, isn't it?


Fig

In Romania, a country with a temperate climate, the fig tree has always been very loved and cultivated. Since the Middle Ages, the monastery gardens could not do without figs, then they expanded into many gardens.

It is believed that the varieties grown today in Romania all come from the island of Ada Kaleh, now extinct, sunk at the construction of the Iron Gates dam.

What is certain is that in our country, especially on the vineyards, you can see figs growing alone. Near the Iron Gates, in Svinița, there is also a small fig orchard. In Bucharest, in the past, almost any garden had its own fig tree.

Wine fig recipe

ingredients

  • 12 purple figs
  • 250 ml Porto wine or sweet red wine
  • 1 cinnamon stick
  • 2 tablespoons fluid honey

Method of preparation

Boil the wine, remove from the heat and add honey and cinnamon stick and allow to cool.

Cut the figs in half, place in a bowl and sprinkle with wine & leave for at least 2 hours at room temperature. Then cover and refrigerate for another 2 hours. Serve with vanilla ice cream and cinnamon.


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