Hi guys,
It’s been a while since I have shared a recipe with you so I thought that I would start with this one. It’s absolutely delicious and really fast and easy to prepare. As always I like to cook with very simple ingredients and turn them into something light and tasty. Freddy and I really enjoyed this for our dinner, but I think it would work equally well for lunch.
Before I give you the break down of the recipe I just wanted to share that we have started a new eating routine – it’s something that we started when we got back from our trip to Italy. We have fruit for breakfast, salad for lunch and a home cooked meal for supper. Sometimes I reverse this a little bit and cook for lunch, but this is the basic pattern that we have been following. Of course we have snacks in between the main meals, so we are still eating 5-6 times per day. I am going to be sharing more of our actual meals with you guys here in the form of these recipe videos so that you can give our meals a try at home.
The video gives you a pretty good overview of how this recipe comes together, and here is the step by step guide and ingredient list:
2 or 3 red skin potatoes
1 root parsley
1 root celery ( I used turnip as a last minute substitute which gave the recipe a completely different flavour – I could not find a root celery in the local supermarkets)
2 large carrots
1 to 3 thin slices of lemon
1 stem of fresh Rosemary
1 can of chick peas
1 large onion
sea salt
3 bay leaves
black pepper
chilli powder
basmati rice
1. Peal the potatoes, cut them in quarters and boil them.
2. While the potatoes are boiling, grate the carrots, root parsley and root celery into a bowl.
3. Peal and chop the onion.
4. Heat up 2 table spoons of extra virgin olive oil in a big pot and then add the grated vegetables. Saute the veggies on a low heat for about 5 minutes. Add about 2 glasses of water, bay leaves, lemon slices, and rosemary. Boil the vegetables until they are completely soft.
5. On a small skillet heat up about 1 table spoon of extra virgin olive oil. Add the chopped onion and saute it for about 3 minutes. Add the boiled potatoes and keep stirring until the onions start to get slightly brown. Puree the potatoes and onions in a blender with 1/4 of teaspoon of chilli powder, and a pinch of black pepper. Salt to taste.
6. When the vegetables are soft, remove the lemon slices, bay leaves and rosemary stem.
7. Mix the potato puree into the veggies and add the chickpeas. Mix it all well and taste it. I found it a little too sour so I sweetened it with brown sugar that I melted first on a skillet.
8. Switch off the heat and have the sauce sit while you boil the basmati rice.
We had some left overs and I must say that the sauce was even better the next day.
As always you can taste as you go and modify the recipe to your liking, and if you have any ideas about how to make this more tasty please share in the comments below.
I hope that you enjoy this recipe,
Zuzana
P.S.
Today I did one of my older workout routines - STEREO LOVE WORKOUT
I will be back tomorrow with a completely NEW workout routine.
Here you have another recipe with ” calabacines” (zucchiny in spanish)
A kiss!!!!
Baked Parmesan Zucchini Sticks
INGREDIENTS
3 large zucchini, sliced longways, halved and cut into sticks
2 eggs
1/2 cup plain bread crumbs
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1/2 tsp dried garlic powder
Olive oil spray
INSTRUCTIONS
Preheat oven to 425 degrees. Spray olive oil spray on large baking sheet. Set aside. Slice zucchini into long planks. Cut planks in half then slice long into sticks. In large shallow bowl, whisk together 2 eggs, set aside. In large shallow dish, combine breadcrumbs, Parmesan cheese, oregano and garlic powder.
Working with 3-4 zucchini sticks at a time, start breading process by dunking and completely covering zucchini with egg mixture. Take zucchini sticks out of egg mixture, allowing an extra egg to drip off, and place into breadcrumb mixture. Gently coat the zucchini stick completely with breadcrumb mixture. Place breaded zucchini stick onto baking sheet.
Continue this process until all zucchini sticks are breaded and on baking sheet. Spray each zucchini stick with olive oil spray and place into 425 degree oven. Bake for approximately 10 minutes or until bottoms are golden brown. Using a spatula, flip each zucchini stick and bake for an additional 10 minutes or until crisp and golden brown.
Hello :) I’m from Romania and I just wanted you to know that in romanian that vegetable is called “patrunjel” also :)) It was really funny to hear you say that word! I’m a begginer and your website made me start exercise more and hope to make some progress soon. Wish you 2 all the good in the world!
Andreea
Hi, Thank you so much for this recipe, it looks amazing! I am a vegetarian, and I love eating healthy food so I love having more options for dinner that don’t require meat! I can’t wait to make this sometime!
This is an awesome recipe, thanks guys! Zuzana u are my idol! I love ur workouts and ur food!
Zuzana: You asked about the white root vegetable that you added to the carrot shreds. Its english name is Parsnip, which has very similar flavor of carrots but perhaps just a little sweeter.
Chuck Premoe
How many servings is this?
Wow! My four year old (who declared that she no longer liked vegetables several months ago) actually ate this! I mixed it together with rice soaked in buttermilk and she loved it.
Now I’m hungry. Awesome guys! Can’t wait for the next food video! PS I’m gonna get organized and begin a comprehensive work-out routine next month. I ran a half marathon in 2009 and was really hard for me but I finished (2:10 hrs). But with your work out routine, I can see that would benefit me greatly on my next marathon. Thank you guys for all that you do.