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Sauteed Vegetables & Rice - Oil Free

Sauteed Vegetables & Rice - Oil Free

Boil the rice in salted water. Wash with cold water, strain.

Prepare the vegetables. Carrots, zucchini - cut into thin slices; cabbage - thin slices, peppers as well.

Fry the carrots in a little water with salt, pepper, cumin. Add the cabbage and after a few minutes the zucchini and peppers. Add the sauces - soy and curry. Saute everything for about 2-3 minutes, so that the vegetables remain al dente.

Good appetite!

2 glasses of rice,
4 glasses apart,
1 onion,
1 zucchini,
1 red pepper,
1 small box of peas,
1 teaspoon of saffron,
salt, pepper, olive oil,

Finely chop the onion. Zucchini, pepper is chopped into small pieces. The peas are leaking.

Cook the onion until it becomes transparent in 2 tablespoons of oil. Then add the pepper and zucchini. Add salt and pepper until the vegetables are slightly soft.

Add the rice, mix for 1 minute with the vegetables, add the water and the saffron. Mix well and simmer covered for 15 minutes, over low heat.

The food is ready when the water has dropped and the rice is boiled.

Chicken with rice and vegetables

All three ingredients would be a little fade without each other! At least that was our conclusion after enjoying the chicken and rice combination!


1 cup rice
3 cups and a half of water
1 carrot
1 bell pepper
& frac12 chicken breast
5 tablespoons oil
Salt pepper
1 tablespoon capsicum broth or tomato broth

Method of preparation

Bring to a boil 3 and a half cups of water.

When the water boils, add the vegetables: 1 sliced ​​carrot, 1 chopped bell pepper, 1 half chicken breast, washed and cut into pieces.

Put 5 tablespoons of oil on top of all this.

Let it boil for about 15 minutes, then add the rice here.

Stir until it thickens.

Finally, season with salt, pepper, 1 tablespoon of capsicum broth or tomato broth.

Rice with vegetables and chicken legs (baked)!

Rice with vegetables and chicken legs, prepared in the oven, is a delicious and filling lunch for the whole family. It cooks easily and looks festive. Be sure to prepare it and taste it!


-18 lower chicken legs

-salt, ground black pepper - to taste


1.Wash and dry the chicken legs. Season them with salt, ground black pepper and garlic passed through the garlic press, spreading the spices evenly on their surface.

2. Allow the thighs to rest and penetrate with the taste and aroma of the spices.

3. Meanwhile, prepare the vegetables: clean and chop the onions.

4. Peel and cut the carrots into pieces.

5. Peel the bell pepper and seeds. Cut it into pieces.

6. Heat a little oil in a pan. Add the onion and fry until transparent.

7.Add the carrot and fry it together with the onion until it is semi-cooked, stirring frequently.

8. Add the bell pepper, washed rice, 3-4 cloves of garlic (chop with a knife), cumin, turmeric and a little ground black pepper. Mix well and cook for another 1-2 minutes.

9. Grease a deep pan with oil and evenly spread the rice with vegetables in it. Salt it a little. Later, during baking, you have to taste it: if necessary, add more salt.

10.Place the chicken legs on the surface of the rice with vegetables.

11. Carefully pour 4 glasses of water over the ingredients in the pan. If the water is completely absorbed during baking and the rice is not ready, add more hot water to the pan.

12. Bake the food for about 60 minutes in the preheated oven to 180 ° C.

Rice and meat are excellent. It is a delicious dish that you can pamper your loved ones with!

Fasting food without oil

Here are two recipes for fasting foods without oil which you can easily prepare for the whole family: lentils with cauliflower and risotto with vegetables.

These recipes are healthier because they do not use oil during cooking. Did you know that vegetable oil contains 100% fat and has no nutrients? In addition, a tablespoon of oil contains 120 calories, being rich in saturated fats, which stimulate the liver to produce more cholesterol than the body needs.

When you want to prepare fasting foods without oil, use for tempering or baking vegetable soup, water, wine, rice vinegar, tomato juice or soy sauce.

Winter vegetable stew with rice & # 8211 the most popular recipe this season!

Team Bucă gives you an original recipe for canned food for the winter. & # 8220Vegetable rice stew & # 8221 is a delicious snack that is very simple to prepare and incredibly tasty. In the jars are gathered all the autumn vegetables, which are combined with rice and flavored garlic for a rich and colorful taste. In winter you will enjoy this delicious snack!


-250 ml of oil (sunflower)


1. Wash the zucchini, peel them, if they are ripe, remove the seeds and cut them into cubes.

2. Wash the carrots and grate them.

3. Wash the ripe tomatoes, wipe them and cut them into cubes.

5. Wash the peppers, clean them of stems and seeds and cut them into strips or semi-rounds.

6. Cut the hot pepper along, remove the seeds and cut them into small pieces.

7. Put all the chopped vegetables in a large saucepan, pour the oil, add salt and sugar, mix and put the pan on the fire.

8. Bring the vegetables to a boil, and in the meantime choose the rice and wash it well in a small sieve.

9. As soon as the vegetables start to boil, add the rice, stir and cook for an hour until the stew is ready.

10. Then pour the vinegar and add the crushed garlic. Stir and place the hot stew quickly in the sterilized jars.

11. Staple the jars, turn them upside down, cover them with a duvet and let them cool completely for a few days. Put the jars in a cool place.

Chinese rice with vegetables

& Icirc & # 539i must: & # 9632 & # 82391 can & # 259 rice (boiled a day / a few hours & icircnainte) & # 9632 & # 82392 egg & # 259 & # 9632 & # 82391/2 red bell peppers & # 537u & # 9632 & # 82391 / 2 yellow bell peppers & # 9632 & # 82391 leg & # 259tur & # 259 p & # 259trunjel & # 9632 & # 82392 c & # 259 & # 539ei de garlic & # 9632 & # 82391 leg & # 259tur & # 259 mic & # 259 de ceap & # 259 verde & # 9632 & # 82391 box of mung bean sprouts & # 9632 & # 8239salt, pepper, oil

Prepare: Cut the vegetables into pieces and add 2 tablespoons of oil. Add the peppers, onions and garlic, and finally add the parsley and the bean sprouts. You put them aside. Add 2 tablespoons of oil and add the boiled rice beforehand (you can put a mixture of rice and mushrooms). Fry the rice for about 10 minutes, stirring occasionally. Add the vegetables and cook for about 5 minutes. Season to taste. & Icircn pan & icircncins & # 259 break 2 eggs & # 259 & # 537i mix them quickly with a fork & # 539 & # 259, p & acircn & # 259 ob & # 539ii a kind of egg & # 259-eyes pr & # 259jite / omelet & # 259 sf & # 259r & ac . Serve the rice as such, with green parsley, chopped and pressed at the end, without other garnishes. This is a tasty rice & # 537i s & # 259 & # 539ios! You can serve the dish in the form of a dome, which you usually put by placing the prepared rice in a wet bowl and then pouring it over the serving plate.

Pork tenderloin with sauteed vegetables

Pork tenderloin with sauteed vegetables. This pork tenderloin recipe with sauteed vegetables, cooks in about 40 minutes and is delicious. Pork tenderloin is a lean meat that has a very low caloric intake and is very healthy. This dish is suitable for both lunch and dinner and is ideal in diets. Sauteed vegetables are a healthy garnish, full of color and vitamins.

Pork tenderloin ingredients with sauteed vegetables:

  • 2 pieces of pork muscle (850 g)
  • 1 hot pepper
  • half a zucchini (100 g)
  • 2 basil leaves
  • 1 red bell pepper (100 g)
  • a red onion
  • 2 tablespoons olive oil
  • 4 mushrooms
  • half an eggplant (40 g)
  • 25 g butter
  • a carrot (35 g)
  • 2 bunches of broccoli (60 g)
  • salt and pepper.

Preparing pork tenderloin with sauteed vegetables:

In the grill pan, melt the butter. Wash the muscle, season it with salt, pepper and put it in the pan. Cut the hot pepper and add it over the mussels.Put the 2 tablespoons of olive oil in the normal pan, then add the red pepper. Meanwhile, prepare a smaller saucepan and when the water starts to boil, add broccoli and leave for 2 minutes.After leaving the pepper for 3 minutes on low heat, put the carrot, red onion and leave them for 3 minutes.Put the mushrooms, zucchini, eggplant cubes and broccoli. Let them simmer for 20 minutes and stir from time to time (for the first 10 minutes, cover with a lid to soften the vegetables).Towards the end, season with salt and pepper.After 10 minutes when the muscle acquires a crust, we turn it on the other side.After it has acquired the crust, we turn it over on the other 2 parts for about 15 minutes (or until we consider that it is done, depending on its thickness, it may take longer).

Complexity Preparation time Nr. servings
low 45 minutes
4-6 servings

Good appetite!

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Fasting soups & # 8211 meatless soup recipes

Cabbage soup recipe


  • 1 medium sour cabbage
  • 1 carrot
  • 1 onion
  • 2 potatoes
  • 1 parsnip root
  • 1 teaspoon dried thyme
  • 2 tomatoes in broth
  • 1/2 liter of cabbage juice
  • 1 tablespoon oil.

Cabbage soup

Method of preparation:

Depending on how salty the cabbage is, leave it to soak in cold water the night before or just for a few hours. Then cut the fidelity. In the soup pot, add the oil and put the finely chopped onion, the carrot passed on a large grater, as well as the parsnip. Allow to soften slightly and add the cabbage and diced potatoes. Add water depending on how thick you want the cabbage soup to come out and let it boil. Add the peeled tomatoes, cabbage juice and bring to a boil. When the cabbage soup is ready, sprinkle the dried thyme on top and turn off the heat.

Recipe source:

Wolf soup


  • 1 kg loboda
  • 1 link onion
  • 1-2 tablespoons breadcrumbs
  • 300 ml borscht
  • 300 ml fasting cream
  • 1 larch connection
  • salt
  • 2 tablespoons oil.

Method of preparation:

Peel a squash, grate it and wash it in some water. Put in a 3-liter pot with water and a little oil and leave to scald. After soaking, remove to a sieve and allow to drain well, then finely chop with a wooden chopper.

Meanwhile, finely chop the onion and fry in a little oil. Quench with a tablespoon of breadcrumbs and add chopped loboda. The composition is homogenized with the juice in which the loboda was boiled and it is left to simmer, over low heat, until it boils for a few minutes. Separately, bring the borscht to a boil and then add to the loboda soup. After the soup has boiled, turn off the heat and add the fasting cream, mix gently to mix well and serve garnished with finely chopped fresh larch.

Recipe source:

Peasant potato soup


  • 2 liters of water
  • 1 link green onions
  • 8-10 potatoes
  • 1 dill connection
  • 1 bunch of parsley
  • 1 larch connection
  • salt
  • 1 pepper powder
  • borsch
  • 2 tablespoons olive oil.

Method of preparation:

Boil finely chopped onion in salted water and 2 teaspoons oil. When the water has started to boil, add the peeled and diced potatoes. Let it boil for about 40 minutes on the right heat, do not crush and, at the end, match with salt and pepper. Separately, wash the greens in a few waters, finely chop, and then add to the soup, towards the end, together the borscht. Bring to the boil for a few more minutes and turn off the heat. Peasant potato soup is served hot, garnished with green larch and, if necessary, lemon juice is added.

Recipe source:

Vegetable soup


  • an onion
  • 2 carrots
  • a handful of peas
  • a hand bean pod
  • 2-3 potatoes
  • 3 well-ripened tomatoes
  • a teaspoon of oil
  • salt
  • the juice of two lemons
  • parsley for serving.

Vegetable soup

Method of preparation:

Finely chop the vegetables and place in a bowl of water. Boil two liters of water with a pinch of salt and bring the onion to a boil. Add the carrots, leave for 10 minutes, then the potatoes, leave for 15 minutes. Put the peas, beans and well-cooked tomatoes. Leave it on the fire for another 10 minutes. Pull the bowl, taste it, add it with lemon juice, according to taste. Bring the vegetable soup to the table with oil on top and parsley.

Recipe source:

Spinach soup


  • 100 ml of oil
  • 1 kg of spinach
  • A handful of green onion leaves
  • 5 cloves of garlic
  • A larch connection
  • Vinegar and salt.

Spinach soup & # 8211 Lenten soup

Method of preparation:

Wash the spinach in at least 3 waters. Then heat the oil in a 3-liter bowl and add the finely chopped onion leaves. Leave to harden a little, then add the broken spinach in pieces. The spinach is left to harden until it drops, then 2 liters of water are added and it is left to boil for 10 minutes from the moment the cooking started. Match with salt and vinegar and simmer for a few more minutes. The last step is to add the crushed or grated garlic cloves on the grater and sprinkle the finely chopped larch on top. Spinach soup can be eaten with hot polenta and hot peppers.

Fasting bean soup


  • 300 gr beans
  • A carrot
  • Two medium onions
  • 100 gr celery
  • A parsley root
  • 1 pepper
  • 5-6 tomatoes
  • Green parsley
  • Oil
  • Salt, pepper, paprika.

Bean soup

Method of preparation:

To start, the beans are soaked for a few hours in cold water, then boiled in salted water. Finely chop the onion and pepper and fry in oil, then add a teaspoon of paprika and add the whole composition to the soup. Meanwhile, finely chop the celery, parsley root and carrot and bring to a boil. Leave the bean soup to boil until it boils completely. Add the peeled and peeled tomatoes, along with the salt and pepper. Leave the soup on the fire for another 10 minutes, to boil the tomatoes, then sprinkle with chopped green parsley.

1. Cut the vegetables into thin strips.
2. In a pan put a little olive oil and vegetables and put everything on the fire until the vegetables are soft, then match the taste with salt and pepper. Put the composition on a plate and the meal is ready!

So simple, so good! Try it yourself sauteed vegetables!