Red rice, spinach and trout salad

En nuestras últimas vacaciones nos trajo el arroz rojo que encontré en la tienda de comestibles. Y ... ya que no puedo ver algunas cosas nuevas ... aquí está. Buscando un poco en internet veo que tiene muchas propiedades tales como la reducción del colesterol. El sabor es muy bueno. Sabor de nuez con notas de miel. Si usted no encuentra en que ciudad o país se puede hacer con arroz blanco o marrón. 

La temperatura es muy baja, pero todavía invitó a comer algunas comidas ligeras

Así que tomo estos días de buen tiempo para cocinar la luz y hacer deliciosas, sanas y sabrosas ensaladas.

 Es muy sabroso y ligero, si te gusta el pescado y el arroz es una excelente elección. Espero que os guste. Buena semana a todos.

                                      El arroz rojo, la espinaca y la trucha ensalada

Ingredientes Arroz rojo 1 taza, bien lavada.  2 tazas de caldo vegetal  1 paquete de espinacas frescas, bien lavadas  Una trucha    2 dientes de ajo picados  1 cucharada de miel  jugo de un limón  sal y pimienta rosa  Vinagre de manzana 2 cucharadas  1 cucharada de aceite de oliva virgen extra

Método: Ponga todos los ingredientes en una olla de arroz o llevarlos a fuego lento hasta que se evapore el caldo. Soporte hasta que se enfríe. Sazonar la trucha con sal, pimienta y ajo picado En una olla grande poner un poco de aceite, para evitar que se pegue, y el calor, coloque el lado de la piel hacia abajo trucha durante 4 minutos. Pintar con miel y limón mezcla, girar y dejar durante 4 minutos. Sacar de la sartén y dejar enfriar. En un tazón agregue el arroz, hojas de espinacas frescas y trucha toscamente desmenuzado con jugo. Mezclar el vinagre con el aceite y espolvorear sobre la ensalada, espolvorear con sal de mar, si lo desea y terminar con un poco de pimienta molida.

Ensalada /Salada / Salad

 Coma sano / Coma saudável /Eat health.

Two salads and thinking on spring

I have told a thousand times as I hate winter and as spring is my favorite season of the year.

Today coming back from spinning with my classmates commented that was seeing sprouts in some trees, I confess I have not seen them.

But I seen  how the day is dawning earlier, now clear before 8 am.

So I left the gym and went straight to buy some things, and so, after taking a shower  stay  calm before starting to prepare lunch

So I enter the market, and I found this lovely radish sprouts  and as I love all kinds of sprouts, was the  first thing I got into my shopping cart

I do not cheat  myself when i buy these spice and beauty sprouts that gave a finishing touch to my salads.

And so the day was looking pretty (finally warmth) that inspired me to make some salads. One was with Patagonic baby potatoes roasted with rosemary and quail eggs

The other salad was poached  egg on toast with sweet paprika and oregano, arugula and radish sprouts, dressed with white truffle oil, walnuts and balsamic vinegar.

And with the leftovers, improvise a sandwich topped with cheddar and radish prouts, delicious!

But nothing is forever. This week, again it is cold and cloudy  and it seems that the weekend will be too.

Have a nice week.

Salad and Fried Calamari rings

I want to let you two more last minute ideas for Valentine’s Day. You must find exotics flavors in this salad, juicy, and fresh, something sweet n´sour, but definitely unforgettable.

You only need lettuce, Heirloom Lettuce, red grapefruit (cute in slices), red onions a tread of organic honey, tread of nut oil. Salt and pepper. Serve with rolls or toasts If possible use only red onion because the taste is softer than the ordinary onion

The other one is an appetizer. Crunchy outside and soft inside, the calamari Roman stile was review in this recipe.

Cut round or squares of puff pastry, after baked, spread with a soft cream, made with cream cheese, a tablespoon of Dijon mustard (old style),1 clove of garlic minced , chives and black pepper. For the calamari rings I used frozen rings calamari. For the batten I only used a cup of low fat milk mixed with an egg. Coated rings into the egg mixture. And egg-coated rings with Panko (Japanese bread crumbs) Then I fried till the panko is golden. But remember you must not overcook the calamari, taste like rubber!

I assembly putting the puff pastry over lettuce salad garnish with olive oil , parsley and garlic, salt and pepper I decorate with parsley and cherry tomatoes

Days of salads and Daiquiris

I stopped for a while my herbal series to share with you this wonderful moment that we spent in family.
I think that I more and more, like the lifestyle that the Argentines had.

As usual here good weather (or not) means lunch or dinner out door if you had a green in your backyard. Is common to do it and I really appreciate this, is relaxing and makes you feel in vacation

This week end my husband and me, feeling the pleasant summer evening breeze we plan in this moment in put some chicken and sausages in the barbecue.

I love summer days because of this, less work for me. We spent a lot of time out of the house and I just prepare the drinks and salad, in this day I made strawberry daiquiris and Caesar Salad.

For the Caesar Salad I used:

1 or 2 cloves garlic (we love garlic, so, if you don’t be a garlic addict just use one clove) minced

2 tablespoon mayonnaise

2 tablespoon milk or cream (I prefer milk)

1 teaspoon Dijon’s mustard

2 or 3 anchovies, drained

Parmesan shavings

Salt, but be careful the anchovies and the mayonnaise are salted too, then I didn’t use

Your favorite lettuce

Ground black pepper

In a blender or in a mortar mix well all ingredients

Put over the salad with baked croutons made with bread cut in squares and toss with olive oil. Spread bread cubes out on a baking sheet and bake for 10 minutes, stirring several times, until golden brown.

Sprinkle the salad with parmesan cheese

For the Strawberries Daiquiris I used

Juice of 2 limes or lemons
2 tablespoon of icing sugar
125ml of white rum
6 strawberries
Dash of strawberry liqueur

Dash of pomegranate syrup

Approximately 250ml of crushed ice

In a blender, add all of the above ingredients until they are nice and frothy. Pour into a daiquiri glass (preferably enormous) and share with your friends or in a romantic night with your husband like me!

Chicken salad

As I was busy in last week,for this I made something quick and with a very good final result. A chicken salad with quails eggs, tomatoes cherry, shallots and mini carrots.

What gave a lot of flavor was to have sprouted the chicken in tapes and to have added lemon juice and balsamic aceto. Also having sprouted the zucchinis with salt

I use:

1 Icing lettuce

1 rocket lettuce (argula) bundle

100G carrots baby

12 cooked quails eggs

1 zucchini

100 G cherries tomatoes

2 shallots cute in plume (that it means cut to the horizontal one and in the feather way)

For the vinaigrette

Balsamic Aceto, 4 spoonfuls

Olive oil

Juice of half lemon

Salt

Pepper

Colorful Salad

As today is no much cold, I resolved make this salad like entrance. The mixture of onions with oranges makes it very interesting because one annuls the acidity of the other ones The exotic touch gives it to him the curry little bit

Rocket (argula)

Tomatoes cherry

Beet

Onion

Orange

Lettuce

Cut the vegetables and put them in litters, peel the oranges and remove them the skin

For the seasoning

Salt

Pepper

Apple vinegar

Curry

Mix all ingredients and spread them for the salad

Rocket lettuce Salad ,whith grilled figs and goat cheese

4 mature figs

1 bunche of rocket lettuce

20 gr pine nuts

40 gr fresh goat cheese

Balsamic Aceto

Olive oil

Salt and Pepper

Cut the figs lengthways and grill with a thread of olive oil, add a tablespoon of aceto and continuous grill.Wash and dry the rocket, seasoned and put the oil with aceto in that the figs were grilled. And then put the figs overhead with smashed cheese and the pine nuts

Tip: If you don’t have pine nut ,use nuts smashed