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First we prepare the sauce.
Put the minced meat over the hot oil until it takes on a little color.
The carrot is cleaned and given through the small grater and the larch tail is finely chopped and added over the meat.
Add the tomato juice and the spices and let it simmer for about 45 minutes.
We put water to boil for pasta, when it boils we add salt and spaghetti.
It boils ,, al dente ,,
Mix the spaghetti with the sauce and serve with Parmesan cheese if desired.
Short pasta with ragu (meat sauce)
Yesterday I was in a place with many girls (I won't tell you more) for whom I cooked. A cream of potato soup with quite a few carrots and spinach (maybe I'll show it to you by the end of the post), my biscuit cake, cream cheese & condensed breadcrumbs and a healthy pot of short pasta with ragu (meat sauce). Let me tell you how it went with Easter:
First I boiled the pasta water. In the water, salt.
I put three or four carrots through the large grater, two parsley roots, two onions. I put them in a saucepan with three or four tablespoons of water over low heat.
I added the beef (about a pound and a half) and mixed well until it changed color.
I put two liters of mashed tomatoes on top of the meat. I mixed and let the sauce simmer.
Easter & # 8211 capunti from Puglia. From the Auchan.
In the sauce I put a little salt, fresh oregano, fresh basil and a few peppercorns. The sauce boiled in two and a half hours. You can do more and keep it in the freezer if you want. If not, no.
The pasta was gone in about 14 minutes. I drained water from them.
I finished them with two healthy hands of grated Parmesan cheese, some fresh cherry tomatoes and some parsley leaves. The girls liked the food.
PS: the soup & # 8211 I'm thinking of proposing it for the restaurant menu, it came out too good.
Cake. You already know her, I have nothing more to add. Stay healthy.
Cooking for a month: the perfect option if you feel bad about time
It wasn't until last year that I learned about this cooking concept for a month, but I was extremely excited about it. Basically, it all comes down to dedicating one day a month exclusively to cooking in large quantities, then freezing the food, portioned. For the next 30 days, all you have to do to get the meal ready is take it out of the freezer and heat it. Very simple, very useful, very interesting!
I still haven't been able to practice cooking for a month, like in the book, but as soon as I found out about this technique, I partially tested it and everything was great. Since then, we have one thing in mind: every time we cook, if the food could fit well in the freezer, we always make a few extra servings. At least that's how much time you gain in the more or less distant future.
In this article I will tell you all about cooking for a month, some personal tips and opinions and I will urge you to try too. Especially for those who always have problems with cooking time, this method is excellent!
What do we need to cook for a month?
This concept was born in the USA, as far as I know, and certain things must be adapted to the European or Romanian style. But everything can still be done extremely easily!
Those who recommend this style of cooking say that you have to dedicate a whole day to cooking (you have to make, in the end, a total of 30 servings & # 8230 maybe double or triple depending on how many members your family has). I personally plan to take an entire weekend and dedicate it to cooking - it seems easier that way, even if for some two days of cooking almost non-stop it sounds like a nightmare. But you think about the time saved after & # 8230
In addition to time, we also need a list of recipes (more about this below), enough containers to freeze food (because it is a very large amount, ideal are freezer bags, pans take up too much space) and all the ingredients needed for cooking.
How do we cook for a month?
The main idea is to cook as many dishes as possible (to vary throughout the month) that are as easy to cook as possible, especially in large quantities. We must also try to cook things that do not require our exclusive attention while on fire, because we will have to cook 4-5 dishes at the same time. Also, extremely important: we only need to cook dishes that we know are good for us and that everyone likes. Experiments are not indicated for this type of cooking!
It is also very important to have labels or at least to be able to write on bags with a marker that is not taken in the freezer (self-adhesive labels are the best, in my opinion). It is extremely important to write down what food is in the container and the date of freezing. Believe me, when there are many types of food in the freezer, it will be extremely difficult to identify what is in each unlabeled bag!
What do we cook for a month?
There is an extremely useful website, in English, dedicated exclusively to this style of cooking. You can find it here, along with a lot of possible recipes. There are many more recipes here, also in English.
As I said, the American style of cooking and their dishes are not necessarily popular with us, so we can adapt them and bring new things. Below are some suggestions for foods that can be cooked relatively easily and frozen to be food in the future - I've already tried most of them:
- stuffed peppers
- baked beans
- pea food
- lentil food
- bolognese sauce
- just about any type of pasta sauce, or sauce that can be eaten as such
- stewed cabbage
- lasagna (uncooked, just ready to bake)
- minced meat for meatballs / burgers / sauces
- vegetable stew
There are probably many more types of food that are only good for cooking in large quantities and frozen. Personally, I don't like the taste of reheated chicken at all, but not many people have this problem, offering even more possibilities.
There are also certain types of food that do not fit very well for cooking for a month. Potatoes and polenta are the first things that come to mind, but I'm sure most steaks wouldn't be good either & # 8230 come out.
How do we adapt cooking for a month?
Maybe many people will not go so far as to plan the food for 30 days in advance, and then cook it all at once. But this type of cooking can still be adapted to help us in the future.
That's what I did at the beginning, testing different types of food: first putting 2-3 servings in the freezer, then increasing the number. It is extremely useful - you will certainly see - for those moments when you do not have time to cook. Even so!
Therefore, I recommend that always when you cook something that can be frozen, prepare more and freeze at least for another meal. The work done to cook 500 grams, 1 kilogram or 2 beans is about the same, so why not ease your task for the future? There are many types of food that can be easily cooked in large quantities!
Alternatively, you can start with a single day of cooking - or half a day - and cooking for only a week or two.
Personally, it seems to me an excellent method of cooking for those who are always in a time crisis - but also for those who want to take a break from cooking daily or once every few days. Even if you need to defrost / reheat, maybe cook in the oven a little for some of the frozen dishes, we will still put much less effort every day for cooking!
What do you think about this idea of cooking for a month? Sounds like something you want to try? What types of food would go perfectly with this style?
Pasta with Bolognese Sauce & # 8211 Original Recipe
Pasta recipe with bolognese sauce is of Italian origin and took its name from the city of Bologna. The Italians call the sauce bolognese & # 8220ragu alla bolognese & # 8221, but in the rest of the world it is known by half its name: bolognese. In the original pasta recipe with bolognese sauce, hand-minced meat is used.
For those who prefer a more dietary food, the pasta recipe with bolognese sauce can be prepared with minced turkey or chicken.
Pasta with chicken breast and bolognese sauce.
Step 1: Fry the chicken breast in a little oil, adding a little water from time to time.
When it is almost ready, add the sliced mushrooms.
Step 2: Put 300 ml of water in a bowl, and mix with the spaghetti bolognese sauce. Pour into the pan over the meat and cook for about 10 minutes, stirring constantly.
Step 3: Boil the pasta in salted water and a little oil. When they are cooked, strain them, put them on the plate and sauce on top.
Serve with parmesan or grated cheese.
Liviu Teodorescu: "Weak or fat, it matters what you have in your soul"
Composer artist and one of the best male voices in Romania, the young Liviu Teodorescu (24 years old) has an interesting story. He says that he worked hard and wanted to make music with all his heart and he succeeded. The artist gave us an interview in which he told us more about his career, but also about his lifestyle.
Liviu Teodorescu participated in Vocea Romaniai in 2012, then played in the series "Bet with Life" and was a member of Lala Band. In 2016, he won the contest show "I know you from somewhere" and now you can see him on Pro TV as a contestant on "Look who's dancing."
Lean or Fat: Hello, Liviu! Tell us more about your passion. When and how did you start making music?
Liviu Teodorescu: I had my first contact with music as a vocalist at the age of 7 or 8, when I became part of the Alegretto choir, at the Children's Palace. As a composer, at the age of 16-17 I improvised a studio at home, installed FL Studio (connoisseurs know what I'm talking about) and started playing in the program. I learned to play the guitar on my own and took some piano lessons.
Lean or Fat: What did participating in "Vocea Romaniai" mean to you? Did you think you would be so successful afterwards?
Liviu Teodorescu: While I was a competitor at Vocea Romaniai, I really wanted to have the chance to continue outside the competition. I was aware that the Voice of Romania is a context and that, when it ends, the moment of glory ends. I had the chance to enter "Pariu cu Viata" and "Lala Band" immediately after Vocea and from here things connected wonderfully. Some call him lucky, I call him God. I think he saw me how much I worked and how much I wanted to. Music was the only book I played once I chose to do it.
Lean or Fat: How many times a week do you do sports and what are your favorite sports?
Liviu Teodorescu: Now, in the show "Look Who's Dancing", I do sports every day, for 6-7 hours. Dancing is an exhausting sport, especially in a competition. I also like basketball, football and swimming.
Lean or Fat: What do you eat on a busy day?
Liviu Teodorescu: On a busy day, I eat everything that can give me energy, so I also eat carbohydrates. And I will never take out soup or & # 8220soup & # 8221, as we call it at home, from food.
Lean or Fat: Do you like cooking? What is your favorite recipe?
Liviu Teodorescu: I like to cook salads. Caesar salad is my favorite. I also love pasta and I don't hesitate to make a portion of Bolognese pasta, when my time allows.
Lean or Fat: Are there foods you can't say "NO" to?
Liviu Teodorescu: Oh yes. I can't say no to french fries with grated cheese on top. It's simple, but irresistible to me. Also, the soups made by my mother are incredible and I never got tired of them and I will never get tired of them.
Lean or Fat: What would you do if you had to lose weight?
Liviu Teodorescu: I would keep a strict diet and do sports. And I would make order in my life and in my thoughts. I think that some of the extra kilograms appear against this background, of stress and daily pressure.
Lean or Fat: What does the ideal woman look like for you?
Liviu Teodorescu: I have always fallen in love with women to whom I was attracted by something more than just the look. I'm not a hypocrite, I'm not saying that doesn't matter, but I'm usually attracted to other things. I feel the energy of people and some women have an energy that blinds me, and makes them irresistible.
Lean or Fat: Are you preparing a new song for summer 2017?
Liviu Teodorescu: Yes. It's called & # 8220Obsession & # 8221 and it's being prepared, almost ready. We are filming the video as soon as possible and we will release it in May.
Lean or Fat: A good idea for Lean or Fat readers?
Liviu Teodorescu: Lean or Fat, it matters what you have in your soul. If it's beautiful there, the rest are details, more or less important.
Ragu & # 8211 I wrote about before, I have several recipes on the blog, each of them arousing disputes, some more effervescent, others muted. Why are you arguing? Because everyone judges things according to their own understanding and according to what they know about a certain thing. It has been shown to me that few people, including Italians, can tell the difference between one ragu and another ragu, the ONLY ragu being considered by many, the one I present here today and which has as many variants as aunts, grandparents and mothers has in Italy. (and not just Italy). But, although it has many variants, the cooking technique is one and the steps to follow are about the same, if you want to get a good Emiliano ragu, meaning a sauce called & # 8222bolognese & # 8221. Here's what to do if you're cooking for 4 people:
Prepare an onion, three appropriately large carrots, two or three celery stalks, a small celery, four cloves of garlic. Wash them, clean them and chop them finely with a knife.
Put a tablespoon of butter and two tablespoons of oil in a double-bottomed pot. Put the vegetables in the pot over low heat. Let them & # 8222sude & # 8221, soak in their own juice, without becoming brown. You don't want to brown them. This operation could take 30 minutes.
During this time, prepare the meat. 350 grams of pork shoulder, slightly fatty meat (can also be meat), 650 grams of veal (can also be beef), not too fat (I chose boneless veal). It is better to choose the pieces of meat and chop them yourself for a simple reason: you know what to put in the food.
Put them through the mincer, mixed. If you don't have a mincer or you want to get rid of this operation, choose the pieces of meat and ask the butcher to chop them (he will do it in front of you, if he doesn't, look for another butcher).
Put the meat over the vegetables and mix well. Leave the pot on low heat. Stir occasionally for 40-45 minutes. During this time, the liquid from the meat and vegetables will evaporate and only the fat will remain, browning the meat nicely.
That's what it should look like.
It's time to put three large tablespoons of mashed tomatoes in the pot, no more. Mix well and make sure that the tomatoes are cooked, caramelized and reveal their sweetness. This takes 4-6 minutes.
It's time to put the milk. 300 milliliters, no more. The contents of the pot should look creamy. The milk will dissolve all the residues on the bottom of the pot (there will be some of them, don't be scared) and it will work as a very good acidity corrector. Allow the milk to evaporate completely (5-6 minutes) and add red wine if you want a darker sauce, white wine if you want it lighter. Look for a dry wine, pleasant to the taste. If you give it a short boil beforehand, you will make sure that it does not contribute to your sauce more than it should. You can put 250 milliliters of wine. Leave the sauce under the lid on low heat for 35-40 minutes. Maybe stay like that for an hour, it doesn't hurt.
At the end, season with coarse salt, freshly crushed pepper and grated nutmeg (do not buy ready-ground, no longer has any flavor). As you can see, it's a sauce that requires a long cooking. It is more economical to make it in a larger quantity and keep it in the freezer (up to 6 months, at -17-18 degrees) until you want to use it. It is good to make it from today to tomorrow, if it manages to mature a little, it is much tastier.
It is traditionally eaten with pasta. I allowed myself to eat it with grilled zucchini, prepared like here.
Of course, if you want a redder sauce or liquid, you can heat it with a little tomato juice (not much, because you worked in vain) or with two tablespoons of the water in which you boiled the pasta, if you eat it with Easter.
Both for today. To be healthy.
- FOR SAUCE
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 carrot, grated
- 2 cloves of garlic, crushed
- 500g minced beef
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried basil
- 125ml of red wine
- 1 tablespoon balsamic vinegar
- 1 can of chopped tomatoes
- 1 tablespoon tomato paste
- 250ml vegetable soup
- salt and pepper to taste
- FOR SERVICE
- fresh basil and / or oregano,
- spaghetti (I used spaghetti no. 5 from Barilla)
If you do not have soup, you can prepare one of 500ml of water, 1 tablespoon of salt, 1 onion, 1 carrot and other roots (for example, 1 piece of parsnip and a piece of celery). Put it to boil for 25-30 minutes on medium heat and it is ready when all the vegetables are penetrated. You can start with the soup, and while it boils, follow the other steps.
Prepare the rest of the ingredients and group them near the hob so that you have them at hand.
Peel and chop the onion and carrot, crush the garlic.
In a small bowl, place all the dried herbs and mix.
Measure the wine and mix it with balsamic vinegar.
In a large skillet (I used a medium cast iron pot), heat 1 tablespoon of oil. Add the onion and sauté until soft and translucent. Add the carrots, mix and cook for another 2-3 minutes, then add the garlic and cook, stirring for 1 minute.
Add the minced meat to the pot and mix with a spoon until crushed. Turn the heat up and cook until the meat changes color and browns a little.
Add salt, pepper and dried herbs. Pour the wine mixed with balsamic vinegar and mix for 2 minutes, until the liquid is slightly reduced. Some of the vegetables will brown well and remain on the base of the pot, scrape them well with a spoon, because you do not want them to stay there, but you want them in food where they will contribute an umami flavor.
Top with tomato paste and mix until combined with the rest of the ingredients. Add the chopped tomatoes, then the hot vegetable soup, mix and bring them all to the boil.
After all the sauce has boiled, lower the heat to a minimum, then put a lid on and let the bolognese sauce boil for 1 hour & # 8211 1 hour and a half. From time to time, stir with a spoon until the sauce thickens.
After the sauce is ready, boil the pasta in a pot of salted water (here find more tips on how to get the best pasta) and boil them according to the instructions on the package.
Drain the pasta, mix it with the sauce and sprinkle fresh basil or oregano and Parmesan on top.
Tips & Tricks
The bolognese sauce can be frozen and stored for a maximum of 3 months. I always make a double amount compared to this recipe (so from a kilogram of meat), I freeze it in several portions of 2 people and I thaw them in the fridge the night before eating them.
Pasta casserole with Alfredo chicken
A slightly more complicated dish, but the combination of tastes is worth the effort. It is made from four ingredients and will surely impress everyone who tastes it. It's worth ruining your diet for him.
Try the delicious recipe of pasta with chicken Alfredo .