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I didn't know what to do for the carbohydrate day within the Rina Diet, I tried to make something light and that was prepared super easily and the thought led me again to the flavors of Chinese cuisine. I made striped feathers from Barilla with three kinds of mushrooms: black mushrooms, aromatic mushrooms and champinion mushrooms. If you can't find them in Romania (in Bucharest I know for sure it's a Chinese food store) replace them with mushrooms and pleurotus and what else do you find in the area :) this is the charm in the kitchen that can always be replaced and try new and new flavors.
- 80 grams of pasta (initially I weighed 100 but it seemed too much and I was right),
- 3 champinion mushrooms and three of each kind
- a shallot onion cut long scales.
- A tablespoon of olive oil,
- a tablespoon of soy sauce,
- a knife tip of ginger powder (you can put freshly grated, I saw ginger in all the big stores),
- a knife tip of hot pepper paste
Preparation time: less than 30 minutes
RECIPE PREPARATION Pasta with three kinds of mushrooms:
Preparation: boil the pasta separately in salted water. In the meantime, we throw in a wok in the hot oil the onion cut into long scales and the sliced mushrooms (I made bigger slices that I like to leave them like this) and a cup of water. Add the soy sauce and spices and simmer for 15 minutes, adding more water if necessary.
When the pasta is cooked, add it to the wok and let it simmer for another minute, then stir from time to time.
I served them hot, they were delicious and fragrant, I think they can be eaten cold and they are just as good. We saw once again that it can be eaten dietary and delicious and we can prepare everything in a very fast time.
Pasta with mushroom sauce and sour cream
Pasta with mushroom sauce and sour cream & # 8211 are made very quickly and are very tasty. Don't you like Easter? How many ways can we cook them? With white sauce, red sauce, meat, mushrooms, corn, seafood & # 8230 options are unlimited. This variant can be additionally seasoned with various aromatic herbs (not all at once) obtaining each time another tasty plate of pasta.
This sauce goes well with spaghetti, penne, tagliatelle or anything else Easter.
- 500 g pasta (spaghetti)
- 500 g mushrooms
- 300 ml fermented sour cream min. 20% or 200 ml sweet cream for cooking (30% fat)
- 50 g butter
- 2 tablespoons grated Parmesan cheese
- salt, pepper, oregano, basil, rosemary
- 3 cloves of garlic
Why is it important not to skip dinner?
Contrary to what many people believe, skipping dinner is not a healthy way to lose weight. In fact, according to research published in the Critical Review in Food Science and Nutrition, there is no evidence that serving dinner could lead to extra pounds.
However, the study confirms that Serving high-calorie foods before bed can lead to fat accumulation. Over time, this can cause overweight and obesity. Therefore, it is very important to learn to serve healthy and light meals that do not have a high calorie content.
When you eat a light dinner, your body receives the nutrients it needs to perform its functions at rest. Also, serving dinner helps you have better appetite control and avoid eating chaotically the next day.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Baked pasta with chicken and mushrooms
Let the mushrooms in a bowl of hot water to hydrate for a few minutes.
Preheat the oven to 200 degrees.
Heat a few tablespoons of olive oil in a larger pan.
Brown the chicken pieces over which you add the mushrooms drained by the excess water. Keep the water in which they were kept.
Add the fresh mushrooms and garlic.
Pour the wine and water from the mushrooms, then simmer until the meat is tender.
Boil the pasta separately according to the instructions on the box.
Add the sour cream over the chicken mixture, bring to the boil and remove from the heat.
Match the taste with salt and pepper.
Add the drained spaghetti over the sauce, mix the composition well.
Add three quarters of the amount of Parmesan and basil.
Transfer the preparation to a heat-resistant oven dish.
Sprinkle the rest of the Parmesan cheese on top and bake until it gets a crunchy texture.
Spread on plates and serve with a drop of olive oil and Parmesan cheese as desired.