Saving at home – Squid salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Fresh, delicious, light and easy to make, the squid salad is the perfect recipe for those who want to serve a delicious seafood dish.

It’s perfect as an appetizer, but also highly appreciated as a second course if served in larger quantities.

The squid cooked in this way becomes tender and sweet, and it can be combined successfully with other ingredients.

A slightly different salad from what we are used to, but the result is truly fabulous! try this delicious recipe and you will see how good it is.

If you have time, please let me know in the comments if you liked it!

Let’s start:

SQUID SALAD

Ingredients for 4 people: 250 g shelled shrimps – 400 g squid – drained tuna – 250 g green beans – 100 g corn – 200g cherry tomatoes – extra virgin olive oil – salt, lemon juice – pepper

Preparation:

To prepare the squid salad, first take the green beans and cut them in half, then the cherry tomatoes and the squid into rings.

Aside, make an emulsion of lemon juice, add about double in oil, add the salt and the pepper.

Put the shrimp a few seconds (until they change color), in salted boiling water together with the squid cut into rings for 3 minutes.

Do the same with the green beans cut in half and immediately after dip them into ice.

Now combine the shrimp, squid, tuna, corn, cherry tomatoes divided in half in a bowl and pour the lemon and oil emulsion.

Enjoy your meal!

original recipe: https://www.cookaround.com/ricetta/Insalata-di-totani.html

Saving at home – Chicken and potato meatballs

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Chicken and potato meatballs are something in between chicken meatballs and potato croquettes, a recipe designed specifically for children who often struggle to eat meat.

These elongated meatballs like croquettes, will deceive your children thanks to the non-secondary presence of potatoes that will disguise the presence of the chicken breast.

This type of preparation lends itself well to being cooked both in the oven or fried in oil.

Obviously, it is better not to exaggerate in frying and to try to alternate these two types of cooking.

Let’s start:

CHICKEN AND POTATO MEATBALLS

Ingredients for 4 people: 300 g chicken breast – 2 boiled potatoes – 1 egg – a little bit of breadcrumbs dipped in milk – 1 spoon of extra virgin olive oil – salt

Preparation:

To prepare the chicken and potato meatballs you will have to start from already cooked chicken breast, the cooking technique used is not important.

You can use some chicken leftover in the refrigerator, even if roasted or, if you have to cook the chicken breast for this recipe, you can boil it with some herbs or even steam it.

It is not important that you cook it as a whole piece, since, the chicken will have to be chopped later, so if you are in a hurry you can also boil it into small pieces or even sauté it in a pan after cutting it into strips.

Once cooked, all you have to put it in a food processor to finely mince it.

Put the potatoes to boil with the skin, in a pot with plenty of boiling water. When they are cooked, you can mash them with a potato masher, after removing the skin.

Collect the minced chicken breast meat in a large bowl and add the yolk and the cooked and mashed potatoes. Soak some stale bread crumbs in a little milk. Let it soften well for a few minutes, then squeeze it well and add it to the rest of the ingredients in the bowl.

Season the mixture with salt, then mix everything very well until you get a smooth and homogeneous dough.

Shape the meatballs in the shape you prefer.

Dip the chicken and potato meatballs in breadcrumbs and place them in a baking tray lined with parchment paper.

Now, if you want to cook the meatballs in the oven, you will need to heat the oven to 180 ° C in ventilated mode.

If, on the other hand, want to fry them, you can place them in very hot oil.

In the oven, cook the meatballs for half an hour or until they are golden brown.

Enjoy your meal!

original recipe: https://ricette-utenti.cookaround.com/Polpette-di-pollo-e-patate.html

Saving at home – Pennette with salmon, peas and turmeric

Pennette with salmon, peas and turmeric

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I recently discovered the use of turmeric (powder) in cooking and I must tell you that now I use it very often.

Besides having a very delicate flavor, it will also give a beautiful color to your dishes.

In addition to marrying well with almost any food, it is important to know that it also has many beneficial qualities such as:

• It is antioxidant.

• Helps detoxify the liver and the intestines.

• It has painrelieving and antiinflammatory effects.

• Strengthens the immune system.

• Prevents some types of tumors.

• Helps fight cholesterol and blood sugar.

• It is anticonstipation.

• It has antibacterial qualities.

They seem to me good enough reasons use it in our kitchens.

Today we will try it combined to pasta, salmon and peas.

Let’s start:

PENNETTE WITH SALMON, PEAS AND TURMERIC

Ingredients for 4 people: 350 g penne (or any other short pasta you like) – a pack of salmon – 200 g peas (also frozen) – 2 tablespoons of turmeric – extra virgin olive oil – a few basil leaves – 1 clove of garlic

Preparation:

First, boil plenty of salted water.

Meanwhile, while the water comes to a boil, prepare the sauce by frying a clove of garlic in a little extra virgin olive oil.

As soon as it takes on color, add the salmon cut into strips and the peas.

Put the penne (or any other short pasta) in the water and, when they are cooked, set aside some cooking water and drain the pasta.

Pour the pasta into the sauce, add the turmeric and mix well.

Add a bit of the cooking water and stir for a few more minutes.

Decorate with the basil leaves.

Enjoy your meal!

original recipe: chez moi

Saving at home – Homemade potato gnocchi (dumplings)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

As anticipated in yesterday’s recipe, today we will see how to make potato gnocchi (dumplngs) at home. Will it be that difficult? Not at all, this recipe is very simple and no special tools are needed, just a little patience in boiling the potatoes!

Making homemade gnocchi is really a great satisfaction because they are a classic of Italian cuisine.

You can also prepare many portions to keep in the freezer.

Let’s start:

HOMEMADE POTATO GNOCCHI (DUMPLINGS)

Ingredients for 4 people: 1 kg of potatoes – 300 g flour – 1 egg – salt Equipment: fork – potato masher

Preparation:

Boil the potatoes with their skin in plenty of boiling water.

When they are cooked, peel them and pass them through a potato masher by letting them fall back onto a work surface.

Open the potatoes in a fountain, add the flour and an egg, then start kneading.

Do not work the dough too much as it will not have to acquire elasticity.

At this point, take portions of the dough just make and shape them to form long cylinders of the right diameter for your gnocchi. Cut these cylinders into many pieces in more or less equal length, in this way you will have prepared your gnocchi.

Now you can choose to make lines on the gnocchi using a fork. You can also leave them as they are.

If you decide to prepare more to freeze, it’s better to place them on a paper tray that you will leave in the freezer for an hour, before putting them directly into plastic bags. This will prevent them from sticking to each other.

Enjoy your meal!

original recipe: https://www.cookaround.com/ricetta/gnocchi-di-patate-facili.html

Saving at home – Potato dumplings with salmon, cherry tomatoes and basil

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Today we will prepare this very simple but truly delicious recipe. I bought the gnocchetti (dumplings) ready-made, but if you want to make them yourself, come back to my blog tomorrow and you will find the recipe to make them at home.

Let’s start:

POTATO DUMPLINGS WITH SALMON, CHERRY TOMATOES AND BASIL

Ingredients for 4 people: 1 pack of potato gnocchi (dumplings) – 1 pack of salmon – some cherry tomatoes – extra virginolive oil – a few basil leaves

Preparation:

Bring to a boil a pot with plenty of salted water.

Meanwhile, prepare the sauce: fry a clove of garlic. Cut the cherry tomatoes in half, the salmon into strips and the basil leaves. Once the garlic has browned, add the salmon and cherry tomatoes.

Cook, turning often. Put the gnocchi in the water. As soon as they are ready (when they come up to the surface), drain them (keeping some of the cooking water aside) and add them to the sauce.

Add a little bit of cooking water if the sauce is too thick. Finally, add the chopped basil.

Enjoy your meal!

original recipe: chez moi 🙂

Saving at home – Baked pasta with white meat sauce

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This baked pasta with white meat sauce is an easy and tasty recipe, ideal for a rich Sunday lunch or dinner. This first course is prepared with a few simple ingredients; you just need minced meat, peas, béchamel sauce and your favorite pasta and you will bring to the table a baked pasta that will please everyone, adults and children!

This is a more delicate and quick variant of the classic baked pasta with “redmeat sauce, but no less delicious thanks also to its provolone and parmesan filling!

Using the same procedure explained in the recipe, you can replace the peas with other vegetables that you find in the fridge, such as zucchini, spinach or radicchio … plenty of room for your imagination! Try this white baked pasta, I’m sure that after tasting it you will love it!

Let’s start:

BAKED PASTA WITH WHITE MEAT SAUCE

Ingredients for 4 people: 500 g minced meat – 150 g peas – 150 g thinly minced celery, carrot, onion – 1 glass white wine (or apple vinegar) – Salt and pepper to taste – Olive oil to taste – Bay leaf – 450 g short pasta – 500 ml bechamel sauce- 200 g sweet provolone cheese – 80 g grated parmesan cheese

Preparation:

Fry the chopped onion, celery and carrot in tablespoon of olive oil (use a large pan).

Let it brown it for a few minutes, the time needed to make it change color. Add the meat, the peas (frozen are also good) and a bay leaf, then add salt and pepper to your taste. Add a glass of white wine (or apple vinegar), then lower the heat and cook the meat sauce for 15 minutes.

Once the meat sauce is cooked, let it cool for about ten minutes before using it to season the pasta.

Cook the pasta in plenty salted water, then drain and put it in a large bowl. Season the pasta with the meat sauce, 400 ml of bechamel sauce, 50 g of grated parmesan cheese, two tablespoons of the cooking water of the pasta and the sweet provolone cut into cubes, then mix well until all the ingredients are evenly distributed.

Put the pasta to a baking tray, then spread the remaining béchamel sauce and plenty of grated parmesan cheese over the surface. Cook the pasta in a preheated oven at 180 degrees for 25 minutes, activating the grill function 5 minutes before taking it out of the oven.

Here is the baked pasta with white meat sauce served on the table! I advise you to let it cool for about ten minutes before serving it.

Enjoy your meal!

original recipe: https://www.fattoincasadabenedetta.it/ricetta/pasta-al-forno-con-ragu-bianco/

Saving at home – Baked ricotta with radish, cucumbers and olives

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

How about this amazing and original dish?

The intense flavor of baked ricotta blends perfectly with the fresh and delicate flavor of cucumbers, radishes and olives.

Let’s start:

BAKED RICOTTA WITH RADISH, CUCUMBERS AND OLIVES

Ingredients for 4 people: 600 G RICOTTA – CUCUMBERS – 6 RAVANELLI – 12 BAKED BLACK OLIVES – to taste BASIL – 2 SPOONS PINK PEPPER IN BRINE – 3 SPOONS WHITE VINEGAR – 12 SPOONS EXTRA VIRGIN OLIVE OIL – to taste SALT

Preparation:

Place the ricotta in the oven (180°) and let it brown. When it gets color, turn it on the other side and put it again in the oven until golden.

Take the ricotta out of the oven and leave it aside.

In a small bowl, dissolve a pinch of salt with the vinegar, add the pink pepper and oil and emulsify with a fork.

Wash the cucumber and the radishes, dry them and slice them thin.

Cut the ricotta into 12 thick slices. Put a slice of ricotta on each plate, arrange slices of cucumber and radishes on top, a few basil leaves chopped with your hands and a spoonful of pink pepper sauce, place another slice of ricotta on top, more slices of cucumber and radishes, 2 olives, basil and another spoonful of sauce.

Enjoy your meal!

original recipe:

Saving at home – Summer pancakes with sliced peaches

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Pancakes are the fastest way to make breakfast and brunches special.

Once ready, you can serve them still hot stacked on a stand and garnished with fresh fruit.

In summer, for example, peaches are perfect.

Let’s start:

SUMMER PANCAKES WITH SLICED PEACHES

Ingredients for 4 people: 150 g flour – 200 g milk – 1 egg – 16 g seed oil – 6 g yeast – 25 g sugar

Preparation:

In a small bowl, beat the egg with the oil. In a separate bowl, sift the flour with the sugar, baking powder and salt. Add the egg mixture to the dry ingredients and finally add the milk.

Heat a lightly greased pan. Pour two or three tablespoons of the mixture for each pancake.

Cook over low heat and, when small bubbles begin to form, turn the cakes over and cook the other side.

Serve the pancakes hot with plenty of honey or maple syrup and fresh season fruit.

Enjoy your meal!

original recipe: https://cucina.corriere.it/ricette/dolci-dessert/i-pancakes-d-estate-le-fettine-pesca_939a392e-6397-11e6-aa60-86dd3fdb1e51.shtml

Saving at home – Pizza style chicken cutlets

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Also today we will prepare a very tasty second course: the Pizza style chicken cutlets, also perfect for every day lunch or dinner. The ingredients needed for this recipe are few and simple. Just a few slices of chicken breast, a little tomato sauce and mozzarella, and you will bring to the table some delicious and tasty cutlets.

This recipe really takes 5 minutes to prepare, so it’s perfect when you come home late from work.

These chicken cutlets cook in the oven and are egg-free, so they are lighter than the classic fried cutlets. Serve the pizza style cutlets accompanied by a rich mixed salad; with this simple addition you will prepare a truly irresistible single dish!

Adults and children will love it!

Let’s start:

PIZZA STYLE CHICKEN CUTLETS

Ingredients for 4 people: 3 slices of chicken breast (about 450 g) – 200 g seasoned tomato puree – 150 g mozzarella – Breadcrumbs to taste – Salt and Pepper To Taste. – Oregano to taste – Olive oil as needed

Preparation:

Dip the chicken slices in a little olive oil, then pass them in the breadcrumbs. You can flavor the breadcrumbs with a pinch of salt and pepper. Arrange the breaded chicken slices on a baking sheet.

Season the chicken slices with tomato puree (also flavored with salt, pepper, a drizzle of oil and a little oregano) as you would do with small pizzas, leaving the edges free.

Bake the chicken slices in a preheated oven at 200 degrees for 20 minutes. After 20 minutes of cooking, take the chicken cutlets out of the oven and spread the mozzarella cut into cubes.

Bake the cutlets again just long enough to melt the mozzarella.

Here are the pizza style chicken cutlets, ready to be served on the table.

Season them further with olive oil and a little more oregano.

Enjoy your meal!

original recipe: https://www.fattoincasadabenedetta.it/ricetta/cotolette-di-pollo/

Saving at home – Swordfish Sicilian style

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Do you want a practical, quick recipe ideal for every day lunch and dinner?

Then you must try the swordfish Sicilian style. This preparation contains all the scents and colors of Sicily. What do we need? Swordfish, tomato, oregano, capers and olives… in short, a real explosion of taste!

At the end of cooking, to give a touch of freshness, you can embellish the swordfish with a few mint leaves, as they usually do in Sicily!

This is a pan-fried fish recipe and is really done in 10 minutes on the clock … fish should never be overcooked!

You can replace the swordfish with any fish you prefer: tuna, cod but also sea bream fillets are fine.

Prepare it and let me know in the comments if you also agree that you cannot give up a recipe like this.

Let’s start:

SWORDFISH SICILIAN STYLE

Ingredients for 4 people: 4 slices of swordfish (weight about 600g) – 3 medium / large tomatoes – 1 tablespoon of capers – 10 black olives (green olives are good too) – 1/2 glass of white wine – 1 clove of garlic – Oregano to taste – Mint (can be replaced with parsley) – Salt to taste – Olive oil as needed

Preparation:

Heat 2 tablespoons of olive oil in a large pan, then brown a clove of garlic. Now add the tomatoes cut into small cubes and brown them in the oil for a couple of minutes. Now place the slices of swordfish (make sure that they are in direct contact with the bottom of the pan), then add all the other ingredients of the recipe, i.e. olives, desalted capers, a sprinkling of oregano and finally salt.

Those who prefer can also add a pinch of pepper or chili sauce.

Brown the swordfish for a couple of minutes on both sides, then add the wine (or apple vinegar).

Once the wine (or apple vinegar) has evaporated, put the lid on and cook the fish for 5 minutes.

After cooking, turn off the heat and perfume with fresh mint leaves.

Here is your Sicilian swordfish served on the table. Eat it hot and make the shoe with its irresistible sauce …. it’s a real treat!

Enjoy your meal!

original recipe: https://www.fattoincasadabenedetta.it/ricetta/pesce-spada-alla-siciliana/