Wild rice with dried cranberries
For 2 servings:
1) 3 cups of wild rice
2) 1 tsp. olive oil
3) 4 cups of grated carrots
4) 4 cups chopped celery
5) 1 clove of garlic
6) 2 tsp. dried thyme
7) 4 cups of dried cranberries
8) 1 cup chicken broth without salt
Cooking:
Wash rice under a stream of cold water and set the bowl aside. Then preheat the olive oil in a deep saucepan. Add the onions, carrots, celery and garlic and pass until the vegetables are soft (5-7 minutes). Add thyme, dried cranberries and pour the vegetables with broth. Add rice to them and cook over low heat for about 30 minutes. In one portion (1.5 cups of rice): 465 kcal, 34 g of protein, 9 g of fat, 57 carbohydrates, 5 g of fiber, 55 mg of calcium.
Egg Frittata with Seafood
1) 8 eggs
2) 1.5 tsp. butter
3) 1 zucchini, cut lengthwise and chopped
4) 1 shredded onion
5) 1 curry seasoning sachet
6) 170 g of peeled shrimp
7) 2 cups of cherry tomatoes
8) 1 bunch of parsley
9) pinch of paprika
10) salt, pepper to taste
Cooking:
Preheat the oven to 180C. Melt the spoon of butter in a frying pan suitable for use in the oven. Beat the eggs in a bowl with a fork. Add to them pieces of zucchini, onion, curry. Pour the mixture into a frying pan, top with tomatoes, parsley, shrimp. Sprinkle with paprika. Bake in the oven for 10-12 minutes, or until the egg mixture has doubled in volume. From above melt the remaining piece of butter, sprinkle with salt and pepper. Cut the frittata into 4 slices and serve hot. In one portion: 283 kcal, 33 g of proteins, 13 g of fat, 8 g of carbohydrates, 2 g of fiber.
Egg salad
1) 3 large eggs
2) 1 chopped celery root
3) 1 tbsp. l. chopped parsley
4) 1h. l. Dijon mustard
5) 1 tbsp. l. petals of almonds
6) 1 pinch of black ground pepper
7) thin lavash
Cooking:
Put the eggs in a saucepan, pour them with water, bring to a boil and cook for 8 minutes over medium heat. Cook the eggs and cool. Remove the yolks from the two. One whole egg and 2 squirrels put in a dish. Slice them with a fork. Add celery, parsley, mustard, almond blossom, pepper and mix thoroughly. Serve on a plate or, if desired, wrap in lavash.
Gaspacho
1) 500 g of mature tomatoes
2) 1.5 cups of chopped cucumber
3) 2 cups of chopped red bell pepper
4) 2 cups of parsley leaves
5) 1 tsp. cumin
6) 1 tsp. salt
7) 1h. l. wine vinegar
8) 1 tsp. honey
9) 2 tsp. lemon juice
10) 1 tbsp. l. olive oil
11) cayenne pepper to taste
Cooking:
Remove the core of the tomatoes and cut them into large pieces. Place tomatoes and other ingredients (except cayenne pepper) in a blender or combine and beat until smooth. Pour into plates and, if necessary, add cayenne pepper. In one serving (1 cup): 71 kcal, 4 g protein, 4 g fat (about 1 g saturated), 9 g carbohydrates, 2 g fiber, 31 mg calcium.
Chicken sticks with sesame seeds
1) 1 tsp. light soy mayonnaise
2) 1 tsp. Dijon mustard
3) 4 tsp. turmeric
4) 4 tsp. water
5) 4 pieces of 120 grams of chicken breast without skin (each cut into 4 long strips)
6) 4 tbsp. l. black and white sesame seeds
For sauce:
1) 4 cups of unsweetened peanut butter
2) 4 cups of water
3) 2 tsp. lime juice
4) 1 tbsp. l. soy sauce
5) 2 tsp. lime peel
6) 2 tsp. dried herbs
7) 2 tsp. grated ginger
8) 2 tsp. hot pepper
9) 2 tsp. chopped garlic
Cooking:
Prepare the marinade: in a small bowl, combine soy sauce, mustard, water and turmeric. Put the pieces of chicken in the mixture and leave for an hour. After the time, take out the chicken, lightly dry it and roll in the sesame seed. Heat the oven to 180C. Put chicken on a baking tray and bake for 12-15 minutes. Prepare the sauce: mix all the ingredients in a blender until smooth. Pour the chicken. In one portion: 191 kcal, 26 g of protein, 10 g of fat, 4 g of carbohydrates, 30 mg of calcium.
Orange meringues with almonds
1) 2 cups of roasted almonds
2) 2 cups of powdered sugar
3) 1 tsp. flour
4) 1 egg white
5) a pinch of salt
6) 3 tbsp. l. granulated sugar
7) peel halves of orange
8) 4 tsp. orange extract
9) 3 cups of canned apricots with low sugar content
Cooking:
Heat the oven to 150C. Put a sheet of parchment on the baking tray. Place nuts, powdered sugar and flour in a blender or combine and chop so that the nuts become powdered (about 15-30 seconds). In a large dish, whisk the egg whites with a mixer, add salt and continue to whisk until thick. Then add the sugar and continue to beat again, gradually adding a mixture of powdered sugar and nuts, as well as orange peel and extract. Beat the mass to a state where it can form a meringue. Lay the meringue (balls of 2.5 cm) on a baking tray and bake in the oven at an average temperature of 25 minutes. Then raise the temperature to high and bake for another go. Remove from the oven and refrigerate. Merengi can be stored in an airtight container for 1 week. Take a piece of canned apricot, put on the flat side of one meringue and press the convex side of the other. The cake is ready - you can serve on the table. In one piece: 55 kcal, 1 g of proteins, 2 g of fat, 7 g of carbohydrates, 1 g of fiber, 12 mg of calcium, less than 1 mg of iron, 13 mg of sodium. We are proud of our delicious dishes for the festive table, and we hope that they will also come to your liking.
Bon Appetit!