Monday, November 17, 2014

Spicy pumpkin soup-puree

Since my childhood I did not like pumpkin and no tricks of mom could not get me to eat something with it. Passing the time, tastes change and at first I began to prepare risotto with pumpkin and then tried other recipes. Today I will introduce you my version of the recipe soup, mashed pumpkin. This soup is spicy and a little unusual, I hope you like it)

You will need:


  • pumpkin, about a pound
  • one or two potatoes
  • onion
  • red lentils (a little bit - optional)
  • cream
  • oil
  • turmeric and chili powder
  • salt


Cut or chop finely in a blender the onion and fry it until golden brown

Pumpkin and potatoes clean and cut into small or medium pieces, put to boil in salted water.

If you add red lentils, then put it when the pumpkin is already semi-cooked, because this lentils cooked quickly. When all is cooked, drain almost all the broth (broth can leaved for something else), add the onion and chop in a blender.

Add a bit of cream, a spoonful of turmeric and a pinch (or more, as you like) red pepper powder. Mix everything well.

I like to sprinkle flax seeds or sesame seeds and pour a spoon of good olive oil.

Sunday, November 16, 2014

Fall collection of Fabric Jewelry

I'm happy to present you new photos of my fall collection of fabric jewelry. Whole fall collection you can find in my Etsy shop

Fall... It’s the time when nature explodes with colors: orange, brown, olive green...












These amazing photos were created by photographer from Saint-Petersburg Ulianna Tennant, model: Nadya Papazova, Make-up: Tatiana Sidorova

Thursday, November 6, 2014

Italian recipe - how to cook roveja peas (well, the other legumes too)

 

Before I'd like to tell you what is roveja (or robiglio). I bought it by accident in the Organic shop.

Roveja peas - an Italian variety of pea Pisum sativum, now almost forgotten, displaced  by modern varieties. But, as I have already remarked, there is a tendency to return to the roots, to the indigenous local varieties of vegetables and fruits, so things like roveja, black chickpeas, etc. can now be found on store shelves, and at the sellers in the market.

Roveja came to Italy from Central Asia, where was cultivated since Neolithic times. Roveja grown in Italy for many centuries, especially in its middle part - Abruzzo, Marche, Umbria. It is also called "meadow peas" or "shepherd peas." Roveja is low fat and it's rich of fiber, carbohydrates, phosphorus and potassium.

So, the proportions look at yourself as someone like more vegetables. someone less and more water. You will need :

  • roveja peas (or any other bean you like - lentils, beans, chickpeas)
  • kombu seaweed
  • onions
  • garlic
  • carrot
  • green celery
  • tomatoes (fresh or preserved)
  • hot peppers
  • olive oil, salt, pepper
So, first soak the peas with a piece of kombu in water, better for the night -  it shortens their cooking time. By the way, if you cook all the beans with kombu seaweed - it improves the taste and facilitates digestion of legumes. At the end, you can remove it from the pan.

I boil until roveja in a pressure cooker, for about half an hour. Then I open the lid, add prepared vegetables, salt, pepper and cook another 30-45 minutes. You can not prepare in vegetables, but put them all in a pressure cooker.

To prepare vegetables:

Chop the onion and garlic. Fry them until golden brown in olive oil. Then add the chopped carrots and cook for a little bit.


 Next in line is celery (I usually freeze it, then it is always ready) and hot peppers

Now add the tomatoes. If you like you can peel them

When vegetables are ready add them to the roveja, put salt and black pepper, and simmer in pressure cooker for about 30-40 min.

Bon Appetit)

Tuesday, November 4, 2014

My fabric necklace featured in Jewelry Affaire Magazine

Another good news! My fabric necklace was featured in Jewelry Affaire Magazine, of Stampington & Company in the United States. And this is the second time already) I think, they like my jewelery )) 

It is more pleasant by the fact that the magazine was released almost simultaneously with the book Art Without Waste: 500 Upcycled and Earth-Friendly Art & Designs - where were included my T-shirts.


Wednesday, October 29, 2014

Conchiglioni stuffed with ricotta, shrimps and zucchini

Once I bought the pasta in a store close to home and for big order received box with two huge conchiglioni. Conchiglione is the pasta in the form of shells, can be of different sizes, our were really giant. Such conchiglioni you can even eat one for two persons) 

In general, after searching on the internet and asking friends (oh yeah, Italians love to talk about food, men and women tak about recipes and restaurants), we chose a recipe by which never cooked. But I will tell you right now that it so delicious that we will cook it when we have guests. 

Ok, What you need:
  • Conchiglioni (big ones - then one per person, medium - it can be two or even three, if you have a giant like in the photo - for two Conchiglioni all the ingredients have to be multiplied by two) 
  • ricotta, about 200-250 grams 
  • 200g of prawns 
  • 1 medium zucchini 
  • 1 clove of garlic 
  • dry white wine 
  • pinch of turmeric 
  • olive oil, salt, pepper 
  • cheese for sprinkling on top and bake in the oven (what you like, I took Parmigiano) 




So, to start, put the water in a large saucepan and when it boils put conchiglioni. They have to swim freely in the water. Boil them "al dente" - is very much !!! it is important because you have to put them then in the oven. Usually on the package you can find indicates (we boiled our conchiglioni 20 min)
Grate zucchini, chop peeled shrimps (leave one for each of the shells), clean the garlic. 

While the shell is cooking, fry the garlic and then remove it from the oil. 

Then add shrimps, after a minute pour a bit of wine. And a minute later put the zucchini, salt, pepper, and a couple of minuted you can turn off. If you poured a lot of oil (as my husband loves), then strain through a sieve into a bowl and let it cool. 


 Mix with ricotta. 
The remaining shrimps you should fry in olive oil for a minute, add a pinch of turmeric.

 Then take away shrimps and add a little of wine. Stew it for 1-2 minutes.


By this time, your shells have to be ready. Put them in a baking dish, pre-greased and Stuff. Sprinkle with cheese and bake in the oven at 200 degrees until golden crust.
Serve on a plate, first pouring the sauce with turmeric. Then put the shell and decorate it with the prawn. 

Bon Appetit)) 

Tuesday, October 28, 2014

Art Without Waste: 500 Upcycled and Earth-Friendly Art & Designs

I'm so glad to write about great news! My T-shirts were included in the book named "Art Without Waste: 500 Upcycled and Earth-Friendly Art & Designs" - published in the United States and dedicated to designs, made with recycled and upcycled materials or Earth-Friendly matherials. Patty K. Wongpakdee wrote me in August of 2013, when I made my first few t-shirts and tanks, I was surprised and delighted. So it mens that people love and appreciate my creations and ideas . 

Well, the book is published, it took a year and finally in October I got it. Two of my t-shirts are printed on one of the first pages) I hope that you will be happy for me and who already bought my T-shirts and tanks, can proudly tell friends about this book)


Tuesday, October 14, 2014

Fried rice with vegetables and eggs

The other day I had some boiled rice. So I made ​​a dish that I like so much in the japanese and chinese restaurants - fried rice with vegetables and eggs. Usually you can take it with fish, chicken or other meats. I decided that since I'm on a diet, it will be without meat)) 

Fried rice is easy to  prepare and does not require much time. 


You will need: 


  • boiled rice, basmati rice is better, but any is ok - 350g for two portions - the rice should already be cold! 
  • 1 onion 
  • 2 cloves of garlic 
  • 1 carrot 
  • half or a quarter of a paprika 
  • green peas (I used frozen)
  • 2 eggs 
  • teriyaki sauce 
  • sesame seeds
  • oil, salt, pepper 


Better use, of course, wok, but I don't have it, so I used ordinary frying pan. 

Squeeze out the garlic and finely chop the onion, then fry them until onions became lightly golden and transparent. 



I pulverize carrot in a blender. You can cut it small pieces. Then add it into the pan. 

Then finely chop the paprika and add to the pan.  After a minute - put green peas. 

Add the rice and mix well. I also add a teriyaki sauce and sesame seeds. 

At this time, beat up two eggs, and fry them muddling constantly. 

Then add to the rice. 

That's all done! Bon appetit!

 

©2009 Katrinshine | by TNB