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The reaper's blanket

The reaper's blanket

1. From the piece of bacon we first cut a few pieces in the form of a ridge that we will put on top of the casserole after the food is ready. We cut the rest into cubes or thin strips. We cut the sausage into thin slices. a frying pan. When they are ready fried, we pull the pan aside and with a foamer we take the fried pieces. We put them separately on a paper napkin.


2. Put the pasta to boil in a pot with water and salt, leave them for about 8 minutes until they are penetrated, then take them out and drain them.

3. Mix in a bowl the kneaded sheep's cheese, with grated Telemea cheese, and half the amount of cheese. We put the rest of the cheese through the large grater and put it aside to sprinkle it at the end.

4. In an oven-resistant pan, place a layer of bacon and sausages on the bottom, a layer of the cheese mixture, a layer of finely chopped dill, a layer of sour cream and a layer of pasta. ingredients.


5. On top we put freshly ground pepper, grated cheese, fried bacon ridges and put the tray in the oven, over high heat until the surface has a reddish, golden color.

6. Serve with dill on top and fried bacon!

Great appetite!


Dandelion soup, old recipe

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We come out of the winter a little dizzy, cold, eager for something good but newer. We have new desires, as if we wanted everything spring on a plate and we don't know where to start.

Here's one old recipe, our peasants did it when winter was the beginning of spring.

After reading the ingredients you will understand why:

  • 500 grams of fresh leaves of dandelion
  • 100 grams of ribs (peasants used ham or smoked meat)
  • 2-3 tablespoons of rice
  • a tablespoon of butter
  • an egg
  • three tablespoons of cream
  • vinegar and salt to taste
  • three cloves of green garlic

How come? Immediate and very simple

  • cut the ribs into strips as small and thin as possible
  • put the butter in the pan, fry the ribs and immediately add the finely chopped garlic cloves
  • fry together and add a liter and a half of water
  • clean, wash and finely chop the dandelion leaves
  • when the water boils add the 2-3 tablespoons of rice and dandelion leaves as well as salt powder, to taste. Beware of salt, it is possible that the ribs have been salted, it is better to put a little at the beginning and possibly add at the end.
  • simmer for 20 minutes
  • straighten with cream, beaten egg and vinegar to taste

All you have to do is look around the house for that clay pot you bought from a stall.


"Say at least 10 times, Lord Jesus, and your mouth is sanctified!" - Father Ioanichie Bălan

Father Ioanichie Bălan from Sihăstria Monastery was a man of prayer. His humility and simplicity did not reveal his very high spiritual condition. But for the most exalted, these virtues were a sign of his holy life.

He said that "prayer is everything it doesn't go on much theory now, but on a lot of prayer.”

It helps us to achieve the best things in life & # 8211 especially the soul, and to live with God, both here and beyond.

Let's learn with prayer. Whoever you are whoever prays, has only to gaint. Perseverance in prayer is the greatest deed, that this is where they all come from.”

Let's not forget that "Almost all miracles happen after holy prayer." Whoever wants to gain something from God must pray more. Whoever wants his family to be united, to have an understanding in the house, to pass an exam, or to do anything else good, must raise his hands to prayer.

You want to make a major contribution to your family and people where were you born Pray more. When a people prays, even if only one percent, God spares the country. ”

"Say at least 10 times, Lord Jesus, and your mouth is sanctified! It is all about glorifying God. You don't have to ask God what you need. Praise God, and He will give you what you need. You don't even expect it, and you find the plate of food on the table. ”

He who prays much is eternal, said the Father. "Man's deification begins with prayer and the prayer ends. You begin with Our Father and end with the prayer of the heart or the prayer of fire and tears that flow without knowing how and when, and that never cease. ”

The man who does not pray cannot feel the joy, peace, and hope that come into the soul through talking to God and the outpouring of His comforting grace.

"Without prayer we become tense, angry, dark, proud. Pray for peace until you get it. ”, said Father Ioanichie.


Foods with grace - recipes from the Romanian monks of long ago

… It is known that in the old Romanian places grace descended not only in the cells of the scoundrels and in front of the poultice from which the tears of the angels dripped, but also in the refectory in which the faithful nuns or pious monks humbly and moderately ate from the Lord's food. in His great mercy!

Bringing glory to the Divinity and at the same time respecting the ecclesiastical canons of the Holy Holidays and over the year, the pious monks "cooking" in the monastic choirs transmitted from time to time the mysteries of sacred recipes, reaching to our times the divine goodies Saint Basil and Saint Fanurie at the cozonac of Mother Sofronia from Agapia or the cabbages of Efrem Bandarică from Dervent. Thus, at the Căpriana Monastery across the Prut, the secret of the whirlwind with walnut prepared with zeal once by a nun whose name will be forgotten as a layman has been preserved for centuries, leaving only Polixenia to be remembered through the centuries. This is how the monastic tradition of the simple and pure sweet remained, like the righteous souls from the distant abbey: first a dough of 1 kg of flour, yeast - a "nut", water, salt - a knife tip, "pot" is made. of sunflower - a glass. Knead the dough thoroughly and then divide it into four. Every cake it is spread, greased with oil, pressed with sugar and nut given by the machine then rolled and turned. In this way, the sheet becomes even thinner, as if it were translucent like the Parchment paper of the Liturgy. Respect the typical with the other cakes. Place in the pan and bake on the fire for half an hour and better. They are brought to the table wrapped in hemp napkins slowly turned like a prayer said late, in the evening, at the sunset of an unknown time…

The Valea Neagră monastery in Vrancea is known to the faithful first of all due to the miracle-working icon of Saint Precista, which was brought in the 18th century from Kiev by Saint Basil from Poiana Mărului. In the beautiful and humble wooden church (also from the 18th century), which houses this holy icon. But also the mysteries of the monastic kitchen, kept here with mercy, envelop, as it were, the walls of the place with the indistinct aromas of a history blessed by agheasma and anaphora, but not only! Sister Elena from Valea Neagră Monastery is the keeper of the keys to culinary wisdom, transforming the unpretentious burnt clay pot into a small icon of taste, devoid of the worldly arrogance of defiantly expensive spices and out of place in a pantry of temperance. For the spiritual example stands pumpkin and eggplant soup cooked like a century ago and better. For five or six hungry pilgrims, a long-legged match is made in a large pot of tuci, enough to contain, of course, about 4 liters of water, 3 onions, 4 carrots, half a celery root, 1 parsley root or sugar parsnip, 1 red pepper, 2 small zucchini, 2 eggplant and 1 medium-sized potato. Grow immediately with corn and borscht borscht or, if available, a vegetable broth. Add 1 bunch of parsley and salt to taste.

Throughout the cooking, the Prayer of the Heart or "Our Father" is said and it starts like this: finely chop and chop the onion, carrots, celery, parsley root and red pepper and fry in a little olive oil on the bottom of the pot. over low heat, until the hashes acquire a certain aura color. Then add the water and diced potatoes and bring to a boil over medium heat. Peel the eggplant and the zucchini and then chop them into cubes of the right size, and at the end, when the first vegetables have cooked quite well, turn the zucchini over with the eggplant. Leave it on low heat for a prayer for salvation, then the soup is soured and salted to taste. After the fire has stopped, finely chop the parsley, sprinkle over the boil and mix well. It is very light, tasty and refreshing, a little delight allowed even on the proper days of fasting.

One of the most famous Orthodox monastic settlements in Transylvania remains that of Prislop, from where the light of the holy word spread, for five centuries, far beyond the Land of Hațeg, which it thoroughly guarded and overcame its future temptations by working. by virtue. After building the monasteries of Vodiţa, Topolniţa, Vişina and Tismana, Saint Nicodemus, who was the guide of Wallachian monasticism in the late Middle Ages, also built a new gate to Heaven, which was later entered by the confessor Arsenie Boca. Even if he was said to be jealous that he never put his mouth on the meat, it would have been just a scoundrel of evildoers, because, according to him, "the brain always needs meat for its proper and right functioning." Of course, the Father followed unabashedly, out of conviction, all the fasts in the church calendar, and when he missed meat, he wanted to taste mushroom stew cooked to death.

In a copper dye, put a mixture of forest mushrooms - mushrooms, ghebe and yellow sponges, about two oca. Sprinkle with salt and black pepper, then sprinkle with clean oil & # 8211 if saffron is found, so much the better! Let it simmer for no more than 1-2 minutes, until it leaves a little juice, then add a pinch of garlic, slightly dazed in a nut made of willow wood, a small rosemary thread, a drizzle. thyme, five strands of curly parsley and whatever other herbs you like, they have a quail. Next to it, in another tincture, make a red sauce like goulash, from a hot kapia pepper, a sweet-hot red onion, a clove of garlic, a teaspoon of paprika, a teaspoon of broth , a teaspoon of apple cider vinegar, a teaspoon of sugar, a good tablespoon of oil that can also be from the chezaro-crăiesc, pumpkin, and hot smoked paprika, like, as your heart tells you. Add the well-cooked sauce over the hardened mushrooms, put a cup of vegetable soup and cook with a lid for about a quarter of an hour. Remove the greens from the pot and finally season with salt and add chopped green parsley leaves. The mushroom stew, thus cooked and, of course, gifted, should be brought to the table of the monk's community accompanied by a steaming polenta.

… Tasting such dishes, you kind of miss Meteora and Athos, where not a few Romanian monks will be carried, along with the flag of the true faith, and the stirring memory of the meals at the hermitages at home!

For the prayers of our Holy Fathers, Lord Jesus Christ, have mercy on us!


The link between speed and death (information worthy of being retained and applied)

Many people could avoid a premature meeting with the Cossack if they went fast enough! This is the result of a recent Australian study. Moreover, the study evaluated the unexpectedly low speed of the Cossack. Those who go even a little faster can maintain a decisive lead over it.

Australian researchers have systematically measured the speed of 1,700 men, aged about 70, for 5 years. Their average speed was only 3 km / h. During this period, 266 men died.

Those men who had a speed of over 3 km / h, had a 35% lower risk of death than average. Those who had over 5 km / h, Cossack could not reach! Among those who died, there was not a single one that had an average speed of over 5 km / h.

Other studies clearly document the relationship between walking speed and mortality rate. Those elderly people who practice, in moderation, sports and exercise increase by 700% their chances of having a poor old age in diseases. It is not too late for those who start exercising only in old age. The healthiest sport in old age is also the most unspectacular: brisk walking!

Although it requires relatively little heart, brisk walking is one of the best ways to train the circulatory system and reduce the risk of stroke, proving superior to other sports, such as jogging or rowing. In addition, walking spares the joints and has a low potential for injury. The secret of the exceptional efficiency of brisk walking is explained by the fact that no other sport activates so many muscles. 35% of the muscles are trained in cycling, 70% in jogging, but 90% are involved in walking.

Complement to the above: The entire surface of the earth is traversed, along and across, by energy bands - called Hartman Radiation. As we walk, we intersect these energy bands and recharge our batteries. The condition, in order to benefit from this energy, is to have a speed of more than 3 km / h and to take at least 6,000 steps daily.


Turkey salad in a delicious sandwich

I don't know how it happens to you, but at my house every time I make a turkey or a chicken in the oven, there is a piece left that no one has the audacity or the courage to start. Look, I find myself with the remains of absolutely delicious poultry steak, which risks reaching Maya's (my puppy's) palette and not that I would be sorry, but Maya is really the only person in this house number who has a a balanced diet that is a shame to upset with my human temptations. So what to do with leftover chicken or turkey steak, or boiled chicken in soup? Many times, I make some pasta. A good solution to recycle them is the chicken breast salad that I proposed to you earlier. But from everything I've tried so far, this delicious sandwich full of turkey salad seemed by far the best. Of course, turkey salad is great itself, even if it's not in the form of a sandwich.

Ingredient:

  • 250 grams of fried or boiled turkey (or chicken) meat, carefully cleaned of bones and skin
  • 250 grams of white or red cabbage
  • 1 grated carrot on a large grater
  • 1 small shaved apple
  • 1-2 sprigs of green onion
  • 1/2 bunch of green parsley
  • 2 tablespoons mayonnaise
  • 50 grams of yogurt
  • 1-2 teaspoons finely grated horseradish
  • juice of 1/2 lemon
  • 1 teaspoon of honey
  • salt and pepper
  • 4 buns or chopsticks

1. What I had to recycle this time was a lower turkey pulp (picture 1).

2. I carefully cleaned the turkey skin from the skin and all those small bones (maybe because of those bones that no one wanted from the fish), I cut the meat into cubes and then I broke it along the length of the fibers into pieces. small (picture 2).

3. Red or white cabbage (no matter what it is) cut as for cabbage salad, put in a bowl with apple and grated carrot and green onion cut into thin slices (picture 3). Add a pinch of salt over the vegetables and mix well.

4. Add the chopped parsley together with the turkey meat over the vegetables (picture 4).

5. Prepare a dressing of 2 tablespoons of mayonnaise, 1 teaspoon of honey, 50 grams of yogurt, lemon juice, freshly ground pepper and salt to taste, keep in mind that both the steak and the vegetables are already lightly salted & # 8211 picture 5).

Add the dressing over the vegetables and meat and mix well. Taste the salad and adjust the taste as you like.

Refrigerate the salad 10-20 minutes before serving. You can serve it as such, portioned in bowls, or you can fill a bun or a fresh baguette with it for a big day sandwich.


Rakott-Krumpli

A Romanian dish by definition, as it results from the name, this seemingly simple cooking is a wonderful example for situations where the result is greater than the sum of the parts that make it up. Entering my family on my father's side and not exactly Dacian, he imposed himself unctuously and smoked on small celebrations occasioned by cheerful and small events that took place in the smallest possible setting. It is a story in the oven that, in fact, the whole of Transylvania embraced with the salami and sausage reddened by the sweet or hot paprika and to which, as if it were not enough, I added an improvement of fatty cream, cheese with noble mold and smoked paprika. Let's cook and marvel:
Boil, in the shell, for 40 minutes, 6 white potatoes, large. Put in another saucepan to boil 6 eggs for 10-15 minutes. Cut slices in half with a stick, a relative tells him in Transylvania, of homemade salami with paprika. You do not have? Use smoked sausage and paprika properly.


Allow the potatoes and eggs to cool, peel them and cut them into slices up to an inch. Sprinkle them with a pinch of salt and pepper. Grease a baking dish with butter and place a layer of potatoes, one of eggs, another of salami with paprika and wrap in a layer of cream.


Repeat the layers. The last must be boiled potatoes. Cover the latter with cream or a mixture of cream and grated cheese. Bake for half an hour at 180 degrees Celsius.


The cream will begin to bubble and pierce the surrounding layers in all directions. Passing through the spicy meat, it will extract from the flavors and color and will throw them on the eggs and on the good and welcoming potatoes. The boiled egg yolk will come off and melt lightly over the fat pieces of Hungarian salami in cream-scented puddles.


I thought it wasn't enough. I put a lump of butter and 4 tablespoons of cream in a pan. I added 100 grams of blue mold cheese and a teaspoon of smoked paprika. I melted everything by chewing over low heat. I put the Hungarian story in the Romanian blid and wrapped it in the aromatic flow of the cheese sauce. Why? Because since I was little my father has been asking for "food with improvements". In return, he offered only one piece of advice, a laconic translation of the spirit of tolerance born in him in the cosmopolitan district of Arad, Pârneava, so appropriate in these days of sadness, but especially division: “Take from everyone what It's good! ”


& # 8222Blidul de lemn & # 8221, a story with meaning

A burdened old man went to live with his son and daughter-in-law, who had a 4-year-old son. The old man's hands trembled all the time, his eyes blurred and his footsteps tangled.

The whole family ate together at the table, but the old man's insecure hands and weakened eyesight always confused him - the peas rolled from his spoon on the carpet as he reached for the cup of milk, half the milk spilled on his face. of the mask. The son and daughter-in-law were increasingly irritated by his helplessness. Until one day when…

"We have to do something with Grandpa," said the son. I'm tired of seeing milk spilled on the table, stepping on peas and hearing it crackle and crackle on my plate! ” So the husband and wife set a table in the corner of the room, behind the door. There the grandfather ate alone, while the whole family enjoyed themselves around the table. And because Grandpa had managed to break about 2-3 plates, they bought him a wooden plate.

Sometimes, as they looked in their grandfather's direction, the family could see an awkward tear in his weak, sad eyes — alone, behind the door, the grandfather ate his piece of bread soaked in milk. However, the only words his son and daughter-in-law had for him were to rebuke him when his fork fell on the carpet or when he spilled milk on the table. The little boy looked sometimes at his grandfather, sometimes at his mother and father, without saying a word…

Then, one evening, just before dinner, the father noticed that the little boy was making something on the carpet. He approached and saw that he was trying to carve a piece of wood. "What are you doing there?" His tender father asked.

The little boy looked up at his dad and replied just as tenderly, "Oh, I'm busy, I want to make a wooden jar for you and mom to eat when I grow up." He smiled and returned to His "job."

This time it was the parents' turn to be speechless. There was an oppressive silence in the room. And large, clean tears began to tremble in their eyes, to roll over their cheeks, which had now taken on the color of the blood shed on the cross at Calvary. Not a word, complete silence, but they both knew all too well what to do.

That evening, the husband took his grandfather by the hand and led him carefully to the large table in the center of the room. Grandpa was to eat at the table with the whole family — that evening and every night from then until the end of his days. And for one reason or another, neither her son nor her daughter-in-law seemed to be bothered if she spilled milk on the tablecloth or if a fork fell on the carpet.


Ingredients Chicken and pumpkin meat soup

  • 250 grams of minced chicken (I used chicken legs that I chopped at home)
  • 250 grams of zucchini, weighed ready cleaned
  • 1 whole egg
  • 150 grams of onions
  • 3 tablespoons breadcrumbs (about 50-60 grams, depending on how well drained the zucchini is)
  • 2-3 tablespoons of flour, for rolling the meatballs
  • 1 bunch of dill
  • 1 tablespoon oil
  • 3 medium-sized carrots (about 300 grams)
  • 2 strands of parsley root (about 150 grams)
  • 60 grams of celery root (one piece as an egg)
  • 1 bell pepper
  • 400 grams of scalded and peeled tomatoes, diced
  • salt and pepper to taste
  • greenery for sprinkling at the end, I used ½ link of green parsley and 3-4 sprigs of fresh larch
  • lemon or vinegar or borscht for hardening (as sour as you like)
  • optional, 150 grams of greasy cream and 1 egg yolk, if you want to straighten the cream soup

How to prepare chicken and pumpkin meat soup

1. Obviously, I first peeled, washed well and chopped the carrots, parsley root, celery, bell pepper and onion. I then cut them into all the cubes. I chopped about 1 good spoon, finely chopped, onion and kept it aside, to be used on my hair. While I was doing all this, my husband became useful and shaved the zucchini on the large grater. I sprinkled the grated zucchini with a good pinch of salt, mixed it and put it in a sieve to drain the water.


2. After draining the zucchini, I heated a 3 liter pot over medium heat, added the oil and then the onion (in addition to the one kept for the meatballs), the carrots, the pepper, the celery and the parsley. I sprinkled a pinch of salt from the beginning and let them harden over medium-low heat, stirring frequently, about 5-6 minutes. After the vegetables hardened, I added 1.5 liters of hot water and brought everything to a boil.

3. Meanwhile, I chopped 250 grams of chicken legs.

4. In a bowl, I put the minced chicken, breadcrumbs, finely chopped onion, 1 whole egg, chopped dill (with the stem, because it will boil anyway) and the grated zucchini, well pressed in a sieve, to remove as much of the liquid as possible.

5. I added salt and ground black pepper to taste and mixed everything well. If a too fluid composition is obtained, which cannot be shaped, a little breadcrumbs can be added. From this composition I formed meatballs with a diameter of about 3 cm, which I rolled in flour.

6. When the liquid in the pot boiled, I tasted the juice and seasoned it to taste with salt. I then added the hairs, all at once. I mixed it lightly with the foamer, just to make sure the hairs didn't stick to the bottom.

7. Let the meatballs simmer for 10 minutes on low heat, then add the roasted and peeled tomatoes, chopped into cubes. to recipe for tomatoes in a jar I explained in detail how to scald and peel tomatoes for soups and dishes. In fact, it is not wrong to use canned tomatoes.

8. Let the soup simmer for another 5 minutes, after adding the tomatoes. If you decide to sour the soup with borscht, I recommend using about 150 ml (or more, if you like it very sour) and boil it separately in a kettle. After that, add it over the soup in the pot and bring it to a boil. I didn't use borscht, so 5 minutes after I put the tomatoes in the pot I checked a meatball and a piece of carrot to make sure they were well cooked, then I turned off the heat and added the chopped greens.

Let me tell you, for us, Banatians, accustomed to sweeter dishes, this soup was sour enough only from the added tomatoes, we did not feel the need to add anything else. Lemon juice or vinegar can be served at the table.

I didn't dress this soup with cream, we found it very tasty as it came out, but if you want to straighten it, follow the instructions from the classic meatball soup recipe. Tell you what, I've never tasted hairier and more tender hair! May it be useful to you!


& # 8222Blidul de lemn & # 8221, a story with meaning

A burdened old man went to live with his son and daughter-in-law, who had a 4-year-old son. The old man's hands trembled all the time, his eyes blurred and his footsteps tangled.

The whole family ate together at the table, but the old man's insecure hands and weakened eyesight always confused him - the peas rolled from his spoon on the carpet as he reached for the cup of milk, half the milk spilled on his face. of the mask. The son and daughter-in-law were increasingly irritated by his helplessness. Until one day when…

"We have to do something with Grandpa," said the son. I'm tired of seeing milk spilled on the table, stepping on peas and hearing it crackle and crackle on my plate! ” So the husband and wife set a table in the corner of the room, behind the door. There the grandfather ate alone, while the whole family enjoyed themselves around the table. And because Grandpa had managed to break about 2-3 plates, they bought him a wooden plate.

Sometimes, as they looked in their grandfather's direction, the family could see an awkward tear in his weak, sad eyes — alone, behind the door, the grandfather ate his piece of bread soaked in milk. However, the only words his son and daughter-in-law had for him were to rebuke him when his fork fell on the carpet or when he spilled milk on the table. The little boy looked sometimes at his grandfather, sometimes at his mother and father, without saying a word…

Then, one evening, just before dinner, the father noticed that the little boy was making something on the carpet. He approached and saw that he was trying to carve a piece of wood. "What are you doing there?" His tender father asked.

The little boy looked up at his dad and replied just as tenderly, "Oh, I'm busy, I want to make a wooden jar for you and mom to eat when I grow up." He smiled and returned to His "job."

This time it was the parents' turn to be speechless. There was an oppressive silence in the room. And large, clean tears began to tremble in their eyes, to roll over their cheeks, which had now taken on the color of the blood shed on the cross at Calvary. Not a word, complete silence, but they both knew all too well what to do.

That evening, the husband took his grandfather by the hand and led him carefully to the large table in the center of the room. Grandpa was to eat at the table with the whole family — that evening and every night thereafter, until the end of his days. And for one reason or another, neither her son nor her daughter-in-law seemed to be bothered if she spilled milk on the tablecloth or if a fork fell on the carpet.


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