How to chop greens

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Fresh greens can be combined with all types of meat and vegetables, thus giving the dishes a good and aromatic taste. Rosemary is ideal for pork and beef, thyme can be combined with almost any type of meat and vegetables, and dill and parsley are suitable for any food, being the most used greens in our country.

  • 2-3 strands of green basil
  • a few sprigs of rosemary
  • a few sprigs of fresh thyme
  • 1 dill connection
  • 1 link parsley

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION How to chop the greens:

To chop the rosemary and thyme, you must first clean the leaves from the twig. It is then cut by swinging the knife.

The larger basil leaves break off the twig, roll lightly over each other and chop with a sharp knife in a swinging motion, and if you want it finely chopped, move the semicircular knife back and forth until you get it. the desired size.

For dill and parsley, first cut the stems and proceed like a basil, cut the stalks in a balance and then semicircle until you chop the greens as finely as you want.

Tips sites


Be careful with your fingers, keep them retracted inwards when chopping, so as not to cut yourself!

Onion maceration in wine effectively cleans clogged veins and arteries from first use - How to prepare

High-fat foods and refined white sugar can help clog and block artery walls.

This will restrict blood circulation, which leads to increased blood pressure. Below is a recipe that restores blood pressure naturally, cleanses the vascular system and eliminates atherosclerosis.

Onion maceration in white wine:

150 ml of honey
1 liter of natural white wine
4-5 red onions
250 g of parsley root
2 bundles of parsley leaves
Method of preparation:

After they have been washed, the red onions are finely chopped and added to a glass container, pouring natural white wine over them. Boil the parsley root separately after it has been washed, cleaned and chopped, adding the chopped parsley leaves. Leave it to boil until the liquid decreases by 30-50%.

After it has cooled, strain it. The onion macerate in white wine is mixed with the strained liquid, adding 150 ml of honey. The airtight container is closed and left to soak for 7 days. Stir periodically, and after a week the preparation is strained.

Administration method:

Consume 3 tablespoons of maceration 3 times a day, 30 minutes before meals. It is consumed until the whole quantity is finished.

Alcanizati food:

You need to clean the food with fruits, vegetables, clay, to clean the arteries and veins. It is recommended to consume plenty of liquids, fresh juices, herbal teas, vegetable water, spring water. As a result, the deposits on the vessels will come off, the blood will thin and the walls of the vessels will become more elastic.

The best dressing with greens

It combines well with leaf or vegetable salads, but also with rice or pasta, meat or fish. All salads, except the tender green, are left to stand for 1 / 2-1 hours to combine the flavors. Dressings with greens are better if they are kept in the fridge for a few days. Before use, add a few fresh leaves.

The classic vinaigrette with greens & # 8211 goes to leaf and vegetable salads, as well as cereal or rice salads

2-3 tablespoons wine vinegar, sherry or herbs, 1/4 teaspoon Dijon mustard, salt, ground white pepper, 3-4 tablespoons olive oil, 5 strands of parsley and dill, 1/4 tbsp chives, 2 sprigs of marjoram and basil, a little sugar. Mix the vinegar with mustard, salt and pepper, add olive oil and mix until slightly creamy. Finely chop the greens, add to the vinaigrette and match the taste with salt, pepper and sugar.

Vinaigrette with lemon and thyme & # 8211 goes to leaf and vegetable salads, white meat or fish salads

We need 1-2 tablespoons lemon juice, 4 tablespoons olive oil, 1 knife tip of Dijon mustard, 4 slices of cleaned lemon, salt, ground white pepper, a little sugar, 1/2 teaspoon grated lemon peel, 1 sprig of thyme. Beat the lemon juice, olive oil and mustard well. Lemon slices are cut into larger pieces and added to the vinaigrette. Season with salt, pepper and sugar and add lemon peel. Finely chop the thyme leaves and add them to the lemon vinaigrette.

Vinaigrette with raspberries and walnuts Goes to slightly bitter leaf salads such as radicchio, endive and arugula

Ingredients: 2 tablespoons raspberry vinegar, 3 tablespoons walnut oil, 3 tablespoons rapeseed oil, 1 teaspoon Dijon mustard, salt, ground white pepper, 1 shallot, 4 sprigs of parsley, 2 sprigs of tarragon, pimpinella, dill and basil. Beat the oils, mustard, salt and pepper. Chop the greens and finely chop them and mix with the pre-prepared vinaigrette.

Dressing with kefir and chives Goes to green salads, cucumber salads, and boiled beef salads

Ingredients: 100 gr kefir, 100 gr whipped cream, 1-2 tablespoons lemon juice, 1/2 tablespoon white wine vinegar, 1 knife tip of Dijon mustard, salt, ground white pepper, a little sugar, 1 chives. Whip the cream and sour cream, then add the lemon juice, vinegar and mustard, mixing until smooth. Season with salt, pepper and sugar. Cut the chives into small pieces and incorporate them into the dressing.

Dressing with yogurt, wild greens and culture & # 8211 goes to salads based on leaves, vegetables or cereals, as well as salads with white or red meat

Ingredients: 30 gr sour sheep's milk, 200 gr sour yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, salt, ground white pepper, 2 sprigs of mint, parsley and basil, a handful of sorrel, hasmatuchi, pimpinella and arugula. Crush the telemeau with a fork, over which add the yogurt, olive oil and lemon juice and mix well. Add salt and pepper. The greens are cleaned of the tails, and the leaves are finely chopped and then incorporated into the dressing.

How do you freeze greens correctly?

We help you with a series of useful tips and steps to follow to properly freeze parsley, dill, larch or any other green you prefer.

Nutritionists recommend that the procedure for storing greens be in plastic boxes and not in bags.

1. Use plastic boxes with lids that close very well. The leaves of parsley, celery, larch or dill are kept perfectly frozen for up to 3-4 months.

2. The greens you are going to freeze must be fresh, freshly picked from the garden. If you buy it, choose it carefully so that it is not withered! Wash the green leaves well, under running water and, with the help of paper towels, absorb all the remaining water.

Tip: never put wet greens in the freezer. The water left on the leaves will freeze, and the water crystals will affect the quality of the greens.

3. If you prefer chopped greens, cut the leaves according to your preferences and stuff them in the box until they are completely full. You can mix different greens and thus have an ideal mix to add to soups or broths.

4. Use labels to write what type of greens you have frozen in each box. Eventually you can pass the day you stored the box in the freezer.

You can also put greens in the ice cube trays. Finely chop your favorite greens, place them in the ice cube compartments and pour water over them or olive oil. In this way, the greens keep their taste, aroma, but also fresh color.

When you need it, you can easily remove from the tray exactly how much greenery you need.

For cakes, you can store in the freezer, in smaller boxes, and mint leaves, and for drinks you can freeze fresh sprigs of rosemary.

Cooking tip

If you use frozen greens in plastic boxes, remove the desired amount with a fork and add it directly to the hot food at the end.

How to keep fresh greens as long as possible

It's as if we never eat more greens than in the spring. Probably because I missed them for a long time. So we go to the market and bring home at least a whole bag. And this is where the difficult part comes from. We can't eat them all at once. And we would like to have them in the coming days. How do we keep them?

Washing greens
Maybe it would be advisable to wash them just before eating them, but we have to be honest with ourselves: how many times did we choose not to eat the salad because we didn't want to sit and wash it?
So, often the best option is to wash them right when we get home from the market. It's true, we lose half an hour, but we make sure that when we want green leaves they will be at our disposal.

Drying of greens
Washing the leaves is as important as washing them. If you keep them with water on them, they will become like a slime, far too dirty to be eaten. It is best to use a salad dryer. It is not at all an unnecessary purchase that only occupies your space in the kitchen. Or you can even do it with a kitchen towel.

Preservation of greens
If you know that you do not have to keep the greens for a long time, then you can put them relaxed in a plastic bag. But if you want to keep them longer, then it is good to put them in a sealed box with paper napkins between layers. If you don't have boxes, then you can even use the boxes in which arugula leaves, baby spinach or others are sometimes sold at the supermarket.

First we will prepare the fish for soup namely: we will clean it of scales, wash it and cut it into pieces large enough for a portion of each (it will not be made into small pieces because it crumbles when boiled).

The vegetables will also be cleaned, washed and prepared in a bowl to be used at soup fish fishing.

In a pot with high walls we put about 2 liters of boiling water.

Meanwhile, cut the vegetables:finely chop the onion, thinly sliced ​​bell peppers, small pieces of tomatoes, carrots, celery and parsnips will be grated.

potato will be cut into medium pieces and placed separately in a bowl of cold water so as not to blacken, because it is added later in fish shard.

When the water has boiled we will boil the vegetables.

Then when all the vegetable stew is ready, we put it little bag preheated to sour fish soup.

After it boils, add the fish pieces and cook for another 15 minutes.

fit fish shard with salt and pepper to taste.

Let the pot simmer a boil- two, turn off and put the finely chopped greens (parsley and larch) on top.

Cover with a lid for 10 minutes to infuse the flavors well.

It will be served in bowls with or without sour cream, according to everyone's taste and garnished with finely chopped larch.

More recently, the fish is removed from the soup and placed separately on a plate, each serving as many pieces as you want in the bowl.

I found out what secret ingredients are put in the monastery dishes! This is how it is cooked in the monasteries of Moldova, it is not for nothing that it is said to be the best food! Try one of these tasty and healthy recipes

Food cooked in Moldovan monasteries always seems tastier than any sophisticated menu in luxury restaurants. Many have wondered what are the secret ingredients used by monks, and 7est managed to find out the secrets of the monastery's gastronomy.

Without oil
Never at a monastery is it cooked only for monks or nuns, because pilgrims are always expected. "It is a canon during Lent, an abstention. And the oil is also a fat, even if it is vegetable ", explains Father Arsenie. The hardest fast is considered that of Easter when, in the first week, both monks and pilgrims fast. "Those who can't fast can eat boiled potatoes and sauerkraut after 4 pm," says Father Arsenie. At the nunnery in Copou, fasting is even tougher because, according to Father Chrysostom, the nuns here can only eat bread and water. But, after the period of fasting, the monks and nuns from Iasi start cooking special dishes again, combining traditional recipes, hundreds of years old, with modern food.

Beyond faith, at the monastery one thing is certain: only natural products are used for the kitchen. Monks and nuns grow whole acres of vegetables that they preserve for the cold season. Make good kilograms of broth, put vegetables. If they need some food that they can't get from their own resources. monasteries exchange products. "It simply came to our notice then. If we need mushrooms, for example, we turn to a mountain monastery. Likewise, if they need wine, contact us ", says the economist from Cetatuia Monastery.

The food
Modern technologies have also penetrated the monastery, but the canons are kept strictly. Thus, it is cooked on the stove and not on the stove and when it is needed, the food processor or the microwave oven is also used. However, being closed communities, the monasteries preserve some hundreds of years old culinary customs, over which they have superimposed modern recipes, some of them French-inspired. The nuns from Copou, for example, fast cook an extraordinarily tasty meal using beans, potatoes, mushrooms and roots. Thus, here you can eat the famous sarmalute, a delicious cream soup and, as a dessert, some fasting cakes. At Cetatuia, the cuisine is exotic and traditional at the same time, and guests who come for prayer can enjoy their taste buds with sarmale with corn on the cob, grain food or celery salad with puff pastry mayonnaise. Each recipe has something special, and the chef seems surprised that the laity are delighted by the taste of the food.

However, Moldovan monasteries are not only known for the tasty food that monks or nuns make available to believers. Wine is also prepared here. At the Bucium monastery there is a real wine warehouse, but much better known to the people of Iasi is the wine produced at Cetatuia. From 9 hectares of vines is produced according to modern methods a monastery wine very appreciated for its qualities. "The wine is clean, without sugar. It is produced only for liturgical purposes. At Bucium, but also at Cetatuia, ultramodern equipment is used because the current vine varieties no longer allow working with the press ”. "We cannot reveal the secret of our wine. He inherited from one priest to another and not even all the monks in our community know him. What is certain is that we no longer use the press, but a pneumatic press, we have a peeling machine that separates the grains from the bunches and a semi-automatic bottling station ”says the iconologist from Cetatuia, Father Arsenie.
In this monastery are produced no less than 7 varieties of wine, all noble. The wine of noble varieties is treated to preserve its qualities, but the monks try to give it a look and taste as natural as possible. In fact, the monks from Cetatuia claim that the main enemy of wine is oxygen and, in order to preserve its quality, it is a vital cleaning. Therefore, in the cellar the walls are washed with chlorine and whitewashed every three months, after which a fresh milk of cement is poured on the floor. In this way, they say, the winery is always clean and the wine of the best quality.

Monastery recipes

Sarmale with groats
The corn kernels are crushed in a grinder and made into groats. The croutons are soaked in warm water and, separately, the onion is cleaned and finely chopped. Put the onion to harden in oil and, when the onion has hardened, add the grated carrot. In this mixture put the croutons and chopped parsley leaves. This composition is wrapped in cabbage leaves or vines. Very importantly, do not put broth in the composition, because the croups are hardened. In the bowl in which we boil the sarmales, cabbage leaves are placed on the bottom, over which thyme and larch branches are placed, as well as 2-3 bay leaves. Place the cabbage rolls and put broth on top of them. Boil the sauerkraut over low heat for about 15 minutes, then put in the oven.

Bean food
The bean is put in water in the evening, inflated. The next day it is scalded and peeled. Chop the onion and cook with chopped tomatoes and add a grated carrot and thyme seeds. Put the cleaned beans in this sauce and let it boil. After boiling, put sliced ​​garlic and a bunch of dill. It is consumed with donuts or cucumbers with vinegar.

Celery salad with puff pastry mayonnaise
Grate carrots and celery roots in relation to three quarters of celery and a quarter of carrots. Take 2-3 bags of puff pastry, place in a bowl, put oil and rub until pasta. Add lemon juice and half a teaspoon of mustard. The carrot and celery mixture is salted and mixed with the mayonnaise obtained. The homogenized composition is placed on a plate decorated with green olives.

Cream soup
1 kg of potatoes,
½ kg carrots,
3-4 onions,
3-4 cloves of garlic,
1 fat burner,
1 gogosar,
3-4 parsnip roots,
The celery.
Boil all the ingredients very well, with salt and oil, then pass. The obtained pasta is put back in the soup and boiled for a few more minutes. The soup is served with croutons and lemon.
2 kg onions
1 kg carrots
1 kg of rice
800 g broth
chopped baked peppers
2 kg sponges
Cook the chopped onion with the grated carrot in ½ liter of oil, add salt and a little pepper. When the onion and carrot have hardened, add the other components. Then roll the cabbage leaves in cabbage or vine leaves, but the composition can also be used for stuffed peppers.

Apple cake
2 cups grated apples
2 cups sugar
1 pinch of salt
2 cups wheat flour
1 baking powder
Mix the apples with the sugar, then add the baking powder, salt and flour. Grease a pan with oil, then line with flour and bake on the right heat for 40 minutes. Cut the cake into pieces and syrup with a mixture of ½ liter of water, 100 grams of margarine and 2 tablespoons of cocoa. Serve cold.

Drob in prapure

1. The entrails are boiled, the water is thrown away and boiled again in cold salt water. Foam and cook for about an hour. Put the puree in cold water with vinegar.

2. Meanwhile, chop the onion and fry in hot oil and then pass through the mincer together the boiled lamb organs and the bread soaked in milk. Match the taste of salt and pepper and add eggs and finely chopped greens. Mix all ingredients well until completely homogenous.

3. Place the well-drained breadcrumbs in the oiled pan and allow the edges to protrude. Put the mixture given through the mincer, level it and cover it with the powder.

4. Put the tray in the oven for 40 minutes. The liver is allowed to cool in the pan.

3 / 5 - 4 Review (s)

How to cut money from health programs: drugs for the dead and illegal purchases

Medical prescriptions worth 3,551,000 lei were issued by doctors without the necessary specialization, according to the Report of the Court of Accounts on evaluating the performance of some National Health Programs carried out during 2012-2014 at the Ministry of Health and the National Health Insurance House (CNAS).

also, CNAS validated the release of medicines in the amount of 63,000 lei, for patients who were deceased at the date of release of the respective medicines from pharmacies. The same document also shows that the sanitary units purchased sanitary materials and medicines over the necessary stocks and that the purchase prices were different from one unit to another, although the products came from the same supplier. The Court of Auditors' report also mentions the lack of involvement of the Ministry of Health in monitoring the implementation of the National Health Programs for Diabetes and Rare Diseases, although this is one of its main responsibilities. In total, the unjustified expenses amount to 9,424,000 lei, he informs thought.

The report of the Court of Accounts for the period 2012-2014, drawn up after analyzing the activity of the Ministry of Health, the National Health Insurance House and a number of 21 County Health Insurance Houses (CJAS), within the national diabetes program, shows that in the period 2012-2014 there were illegal expenses in an estimated amount of 9,424,000 lei.

Thus, doctors who do not benefit from the specialization necessary to prescribe prescriptions for diabetic diseases have issued prescriptions worth approximately 3,551,000 lei.

These prescriptions have been validated by the Health Insurance House (CAS), against the law.

Moreover, from January 1, 2012 to December 31, 2014, CAS validated the release of drugs by open-circuit pharmacies on behalf of 71 patients who died in the statistics. The value of those drugs amounted to 63,000 lei. Although doctors prescribed the pills when the patients were alive, they left the pharmacies based on prescriptions after the date of death.

Also, the same procedure was applied in the case of 139 patients for whom drugs worth 33,000 lei were issued using the names of patients who were deceased on the date of prescription.

Regarding the patients included in the National Diabetes Program, for 1,242 of them medical prescriptions were issued and issued in the amount of approximately 452,000 lei, during the period when they were listed as hospitalized. This is illegal, given that current legislation states that a patient cannot receive both in-hospital treatment and outpatient medical services, for which a prescription is required.

If we refer to the procedure for prescribing for people suffering from diabetic diseases, according to which patients must periodically go to the specialization commissions in order to start or continue a certain treatment, this procedure has not been followed. Thus, medical prescriptions amounting to 5,325,000 lei were issued without the patient going through these commissions.

How to chop greens - Recipes

Croquettes are one of the most popular dishes of the national cuisine in the Netherlands. Balls or cylinders with fried cakes can be filled with a variety of foods - potatoes, meat and even shrimp. Serve them as a beer snack or as a separate plate of french fries for garnish. C Classic Dutch croquettes are made of chicken.

  • - 500 g chicken fillets - 250 ml water - 200 g butter - 200 g flour - 1 egg - salt, pepper, nutmeg - parsley - breadcrumbs - deep fat oil - a bowl - pan.

Take the chicken fillet, rinse well, put in a saucepan, cover with a little water so that it covers just lightly. Add salt, simmer over medium heat until boiling for about a quarter. Remove the meat, let it cool well.

Meanwhile, melt the butter on low heat. Crush the meat in any way you can. You can do it manually, using a kitchen processor, a mixer or a meat grinder. Add flour and melted butter, knead until you get a smooth, smooth meal, reminiscent of mashed potatoes. If the mass is too steep, you can dilute it with broth.

Chop the parsley, chop the nutmeg on a fine rack, add both spices to the croquette, mix well. Put everything in a bowl, cover, put it in the fridge at least for the night. If you hurry, you can only wait a few hours, but in this case you will have to add more flour so that the croquettes do not collapse.

Form small croquettes with wet hands. It can be either balls with a diameter of 1 to 2 cm or cylinders of 1-2 to 3-4 cm. Push them into a beaten egg, turning on all sides in breadcrumbs.

Heat the vegetable oil in the pan until a light mist appears over its surface. Remove the croquettes in toast, toast until golden brown, place on a paper towel to remove any fat. If you have a fryer, you can use it too.

Be careful with nutmeg. For this spice, the rule is "better is less, but better". A large amount of food can not only spoil the taste of the dish, but also cause skin irritation and even burn delicate mucous membranes.

As an alternative to chicken fillet, try using beef or veal. Or mix all three types of meat, you may like it much more.

Video: Άγρια χόρτα βραστά! kritonas alexia (August 2022).