And because I at least like this afternoon, I really do not feel like standing stove for more than

I know that bloggers principle of its publication planning. Most of them cello first tested recipe, it improves batiste and then undertake cooking, decorating and of course shooting dishes pristine on the blog. I do not do. Well, of course, sometimes shooting a little bit of preparation, particularly in terms of decorations. Shoot either way the current given conditions (read natural light or ordinary batiste ceiling or. Table lamp) and the phone :) Instead, I typically blogarka. I post recipes that arise spontaneously, for the most part I use simple ingredients, but after the first bite I decide whether I will qualify my 'online cookbook' or not;)
Today's lunch, I had to make emergency before midnight, so it Logico that was about three o'clock already hungry;) Good to know that I know that the dinner would not be able to withstand. Fortunately, we (večioma) not to various sweet or savory snacks industrial, and only if I have time, we also like the middle of the afternoon rather cook something a little more healthy and nutritious.
But what if the fridge is almost empty? If it is not fresh vegetables (except mushrooms, which I yesterday at a very affordable price bought in Lidl)? What then? Luckily I have in the pantry is always enough stock. At least triple the various pasta, buckwheat, batiste millet porridge and pirino as quinoa, polenta and of course rice. White, brown, or even written (some pink combined batiste with black). Even freezer summer I diligently batiste fill with home-grown vegetables. It is true that, as I fill I also eager to empty, but little is yet to find it. Such as green beans (this year we had a lot of crazy) and some chopped parsley. However, mandatory must always be at home also frozen peas, which, incidentally one of the best vegetables (pulses), which after freezing does not lose flavor. Peas are otherwise acquired, summer home, I prefer to eat regularly.
I have mad love quinoa. As you probably already know, if you follow my blog. Especially in the summer, I published a few recipes batiste with her. Very often I do a variety of kvinojine 'risotto', boil it in soup (instead of grated pulp, for example), fresh applesauce I eat for breakfast, but also finds himself in a mixture of pancakes, as well as an ingredient in savory muffinov. those with vegetables, cottage cheese, or cheese. As well as an accompaniment to fried fish or zrezku is excellent. In short, I am pure 'fen' quinoa;)
And because I at least like this afternoon, I really do not feel like standing stove for more than twenty minutes, quinoa is a great choice. Cooked very quickly and that in itself has no special taste, you can combine a with any vegetables, batiste meat, fish you want ... That will always taste different.
I cooked white and red quinoa. First a little more, the latter only a sample. Mulled always let it rest, as they both drank the remainder of the water is nice and tightens later with a fork properly loosened. While I cooked green beans tern a quick stir fry sponges. Even some real spice, a little chestnut (one already cooked and peeled, which you can buy in vacuum batiste packed bags) and that's it. A great afternoon snack that can easily compete with a meatless meal, or you can afford for dinner.
For one person need: 75 g quinoa (any color - I decided to 55g of white and red 20 g) a handful of boiled chestnuts (about 7 there will be quite enough for one), some fresh brown mushrooms (I used 5) a lot of fist green beans (if only to a narrow, round, green one 'French') spices: salt, pepper, turmeric herbs: thyme, rosemary and a little chopped red bulbs chopped parsley spoon gheeja (cooked butter - instead, you can use a combination of olive oil and butter) a few drops of lemon (optional)
Quinoa, therefore, a good wash it under running batiste water and cook according to the instructions. After cooking pan and cover with a lid or a plate of quinoa and let rest. If after cooking left a lot of water, most of it odliješ.
On really hot pan Kani selected fat, add mushrooms, turmeric and pepper. The salt still wait, otherwise the mushrooms release liquid and will be too watery. Seasoned batiste with rosemary and thyme. When the sponge is fine panned, add a drop of lemon, drained green beans, cooked quinoa and chestnuts. A quick stir everything together, salt, add finely chopped red bulb, parsley and serve. batiste
Recently, the concept quite chestnuts. Although there is no season for it is available in vacuum packed bags. Buy 100 grams organic, batiste of course, already cooked and peeled. Usually it grizljam batiste during the morning, but sometimes I use it in any of the dishes. As an example, some time ago, when I added the chicken risotto, which I also combine with mushrooms (when seasonal fresh porcini mushrooms and chanterelles), and parmesan cheese. For the recipe batiste click here.
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