You choose the quantities according to your taste
In a saucepan, boil the pipettes a little with salt, because the peas are already cooked (if you put frozen peas, you can put them without boiling them)
I put salt, pepper, thyme and mixed a little in peas. I cut the vegetables and put them in a yena tray, over which I put the peas and boiled peppers, 5-6 tablespoons of oil and mixed them.
I don't have a lid on this pot, so I covered it with aluminum foil and put it in the oven.
I left it in the oven for about 30 minutes with the foil, after which I removed it and left it for another 15 minutes.
After removing the tray from the oven, sprinkle with finely chopped dill.
Pea dish with pipote
Pea dish with pipote it is a simple food, easy to prepare and quite economical.
It 's worth trying from time to time & # 8230 if you serve it with assorted pickles you will definitely have a successful meal.
Aaa, and let's not forget the wine, you must accompany it with a glass of Caloian rose wine from Crama Oprisor
600 gr chicken breasts
2 medium onions
a jar of peas (800gr)
2 tablespoons tomato paste
a tablespoon of flour
2-3 lg of oil
Method of preparation
The well-cleaned and washed chicken breasts are boiled in salted water until they penetrate a little.
I boiled them in a pressure cooker for about 15 minutes.
After the pipettes have boiled, fry them in 2-3 tablespoons of oil together with the onion and sauté them for a few minutes.
until the onion becomes glassy and the pipettes are lightly browned.
Add the canned peas and part of the juice in which the pipettes were boiled and simmer for about 20 minutes.
Season with salt and pepper to taste, add tomato paste and boil continuously .. if necessary add more juice.
If the pipettes and peas are cooked, dissolve a tablespoon of flour in a little cold water and add to the food.
We keep it on the fire for about a minute or two after which the food is ready.
Serve sprinkled with chopped green parsley.
Pilaf with chicken breasts
Wash the chicken breasts and boil them in a pot with water and salt.
If foam forms, it is removed.
After the pipettes are boiled, they are removed from the juice. The juice is not thrown away.
Cut into small pieces.
Peel the onion and carrot separately.
They go through the robot.
Put in a pan with preheated oil.
Add the pipettes.
Stir and cook a little longer.
Wash and drain the rice separately.
Cut the bell pepper.
Now add the rice and bell pepper to the pan.
Add the juice left over from boiling the pipettes.
Boil the mixture until all the juice is absorbed.
Finely chop the parsley and add it together with the pepper in the pan.
Super recipe. I tried it several times it is done quickly. Success in the kitchen.
What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.
Baked trout with pea puree & # 8211 video recipe
Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!
Recipe of trout in the oven is one of my favorite fish-based recipes. Anyone who knows me knows that I really like fish. It is one of the types of meat that I prefer because it is light, tasty and healthy. I love cooked fish in any way, but especially in the oven and on the grill. I also like the fried one, why not admit it, but I avoid it because the frying is not healthy. My father used to grill us very often, maybe that's why I like it. He always served us with mujdei and polenta hot. Sometimes he also made chicken brine for my brother who doesn't eat fish.
I rarely grill because there are only two people, it seems like too much trouble. I mean the garden grill, the one with charcoal because in the grill pan I cook fish very often. I especially like a baked trout, made with herbs and garlic. It is fragrant, tasty and is made quickly and easily. I don't know why, but many people avoid fish because they feel it's hard to prepare. From my point of view it is just a preconceived idea because fish is easy and fast, it is healthy and tasty.
For this recipe I used fresh trout from Alfredo SeaFood. I like that it's gutted and that all I have to do is clean it of scales and cook it. It is also very fresh and of very good quality. If I grill it, I fillet it, but if I bake it, I prefer to leave it whole. It looks good on the plate, stays juicy and does not dry out. Another mistake we make with fish is that we cook it too much. The fish does not need a long time to cook, it just needs to be penetrated and ready. In addition, very fresh fish can be eaten raw.
I prepared this trout in the oven with aromatic herbs and lemon, and as a garnish I chose to put a pea puree. I used AlfredoVerde peas, fine and very sweet. I combined it with cream cheese and a few aromatic herbs. A delicious puree came out that goes great with fish. In the tray I added some cherry tomatoes, also for the garnish and for their good taste. You can also make one sos tzatziki and you have a delicious baked trout to everyone's liking. If you don't like trout, you can also choose mackerel, also from Alfredo. Just as good and tasty.
Cooking peas in the oven with baked pork
Start by peeling the onion, carrot, wash and cut into cubes. Put in the oven dish. Add the peas and salt to taste.
Salt the meat to taste on both sides and place it on top of the vegetables. Add the tomatoes on top of the meat and sprinkle with a little oil. On the edge of the bowl, without touching the meat, add the cup of water, put the lid on and put in the oven.
After about 40 minutes. mix in the bowl and turn the meat, put the lid on in the oven. Before a few minutes of being ready, put the dill and leave it in the oven for another 1-2 minutes.