12 December, 2011

Zucchini and Chickpeas Sauté

Zucchini and Chickpeas Sauté

After oveloading myself on sugar (how could I resist those tempting cinnamon rolls?), I needed to make up for it preparing something healthy. Balance is always the key. If I can't find it within the same meal, then I try to adjust the situation with the next one.
There was absolutely no doubt I'd love the zucchini and chickpeas combination, because I love them  both. And this macrobiotic recipe for Garlic rice completed the meal perfectly, add a few sunflower seeds and my tummy was happy.  My husband's comment was that the best part of the whole meal were zucchini, because he doesn't like either chickpeas or plain rice (although this rice was in my opinion more than delicious). But the point is, since he had no choice, he left nothing on his plate ^__^

Last summer I bought a book about macrobiotics and started reading a little bit about it. I'd really like to learn more about it. I like the whole idea of different kinds of energy deriving from different kinds of food. Basicly, I eat meat, but I'm not really a meat lover.  I could definitely live without it, unlike the rest of my family. On the other hand I love vegetables, legumes, seeds etc. The only problem for me would be not eating sweets. It's my weakness, and I admit it. Or coffee, I know one gets used, but I love my cup of coffee in morning and a cookie to go with it. But since the author of this book encourages to try the macrobiotic diet even for one day, a week, a month or so, if one is not ready to adopt it as a permanent lifestyle, I started giving it a thought.
Another theory based on the blood type, suggests that I should be a vegetarian in order to avoid the risk of some life threatening diseases. So, I guess one plus one makes two, and let's see if I can take a first small step...

I've read the book, I've looked through the recipes in the book, but somehow either don't find the courage or miss the ingredients to cook something.
I've prepared a miso soup a few times, and that was simple and a first tiny move.
The other day I was in a pretty good mood and tried preparing myself a nice macrobiotic lunch for the first time. Very simple and basic. But I have to say, way too delicious, something I'll be making often, definitely.
The recipe for Zucchini and chickpeas sauté is adapted from here , and the Garlic rice from the book I mentioned earlier, Modern-Day Macrobiotics. I even prepared a dessert, Pear and Lemon Kanten from the same book.


Zucchini and Chickpeas Sauté


Zucchini and Chickpeas Sauté

* 500-600 g shredded zucchini
* 400 g can of chickpeas
* 20 g butter
* 1 TBspoon extra virgin olive oil
* salt and pepper

Put the butter and the olive oil in a heavy bottom casserole. When warm, add the shredded zucchini and sautèe for 5-10 minutes.
In the meantime drain and rinse the chickpeas (I also removed the skins - just squeezing them with two fingers).
Add the chickpeas to the softened zucchini and stir.
Cut out a piece of baking paper and put it on top of the casserole, then put the lid over it, making sure it fits well. This will prevent the liquid from evaporating and  the zucchini and the chickpeas will cook slowly without getting dry. Cook on low heat like this for 8-10 minutes. Remove from heat, add salt and pepper to your taste.

Garlic Brown Rice

* 200 g brown rice
* a 5 cm piece of fresh ginger root
* 2-3 cloves of garlic
* 1-2 TBspoons extra virgin olive oil or sesame oil
* sea salt 
* parsley for garnish

Cook the rice in three times more water (1 part rice, 3 parts water) on medium to low heat until the rice has absorbed all the liquid.
Peal the garlic cloves and mince them as finely as possible.
Peel the ginger root and mince it very finely.
Heat the oil in a wok or a deep skillet. Add the ginger and the garlic stirring continuously. Don't let them burn.
Add the rice and stirfry on high heat for a couple minutes. If necessary add a couple TBspoons water.
Salt to your taste and stir again for a few minutes.
Transfer the rice to a serving plate and garnish generously with finely chopped parsley. Serve warm.


Zucchini and Chickpeas Sauté

Sauté di zucchine e ceci


* 500-600 g di zucchine 
* 400 g di ceci precotti
* 20 g burro
* 1 cucchiaio di olio extra vergine d'oliva
* sale e pepe


Spuntate le zucchine e grattugiatele usando una grattugia con i fori grossi.
Scolate e sciacquate i ceci (volendo togliete loro anche la pellicina esterna).
Scaldate il burro e l'olio in un tegame con il fondo spesso. Aggiungete le zucchine e fatele soffriggere a fuoco alto, mescolando continuamente per 5-10 minuti.
Aggiungete i ceci, mescolate bene e poi coprite il tegame, prima con un pezzo di carta da forno e poi con il coperchio. Abbassate la fiamma al minimo e cuocete per altri 8-10 minuti. Spegnete il fuoco, salate e pepate a piacere.


 Riso integrale all'aglio


* 200 g di riso integrale
* un pezzo da 5 cm di zenzero fresco
* 2-3 spicchi d'aglio
* 1-2 cucchiai di olio extra vergine d'oliva o di sesamo
* sale marino
* prezzemolo per guarnire


Cuocete il riso in tre volte tanta acqua finché il liquido sarà completamente assorbito.
Scaldate l'olio in un wok o padella capiente. Aggiungete lo zenzero e l'aglio tritati molto finemente. Soffriggeteli mescolando continuamente. 
Poi aggiungete il riso e mescolate velocemente a fuoco alto con una spatola di legno per alcuni minuti.
Se necessario aggiungete qualche cucchiaio d'acqua.
Salate e proseguite ancora per un paio di minuti. 
Togliete dal fuoco, trasferite il riso in un piatto da  portata, guarnite con il prezzemolo tritato finemente e servite subito.


Zucchini and Chickpeas Sauté

Sauté od tikvica i slanutka


* 500-600 g tikvica
* 400 g di kuhanog slanutka
* 20 g maslaca
* 1 žlica maslinovog ulja
* sol i papar


Naribajte tikvice na krupni ribež.
Slanutak ocijedite i isperite (ja sam skinula i opnice).
U posudi debljeg dna zagrijte maslac i ulje i popržite tikvice na jakoj vatri 5-10 minuta.
Dodajte slanutak, promiješajte pa pokrijte posudu naprije komadom papira za pečenje preko kojeg stavite poklopac. Smanjite vatru na minimum i kuhajte oko 8-10 minuta.
Sklonite s vatre, posolite i popaprite po ukusu.


Integralna riža s češnjakom


* 200 g integralne riže
* komadić svježeg đumbira dug 5 cm
* 2-3 češnja češnjaka
* 1-2 žlice maslinovog ili sezamovog ulja
* morska sol
* nasjeckani list peršina


Stavite kuhati rižu u tri puta više vode na srednje jakoj vatri dok riža ne upije svu vodu.
U woku ili većoj tavi zagrijte ulje, dodajte što sitnije nasjeckane češnjak i đumbir. Popržite par minuta stalno miješajući.
Dodajte rižu i kuhajte opet par minuta neprestano miješajući (ako je neophodno dodajte par žlica vode).
Posolite i pirjajte još nekoliko minuta.
Maknite s vatre, stavite na tanjur za posluživanje, ukrasite sitno nasjeckanim peršinom i poslužite odmah.


xDSC_1032
Pear and Lemon Kanten
Kanten is a macrobiotic dessert prepared with fruit juice and agar agar. Basicly a fruit jelly with no sugar added.

3 comments:

  1. Non mi farebbe fatica rinunciare agli zuccheri quanto piuttosto alla tazzulell'e cafè al mattino. Non tanto perchè mi sveglia ma perchè mi piace l'aroma del caffè, una piccola coccola per cominciare la giornata. macrobiotico sempre magari nonc e la farei ma ci sono dei piatti che mi piacciono davvero molto, come questo ^__^ Sì, mi sentirei sicuramente appagata con un pranzetto così, riso integrale compreso :) Un bacione, buona settimana

    ReplyDelete
  2. Uvijek me oduševe recepti sa slanutkom. Zapisujem i isprobavam čim dođu tikvice na red. Agar koristim odavno, mnogo je zdraviji od gustina ;)

    ReplyDelete
  3. Zanimljivo izgleda, ne koristim dovoljnoi slanutka u prehrani a trebala bi.

    ReplyDelete

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