Tomate galbene umplute/Stuffed yellow tomatoes

Probabil ca va intrebati pe unde umblu. Stiu, sunt destul de ocupata in aceasta perioada si nu am apucat sa postez atat de multe retete cate as fi vrut.
Azi este o zi speciala. Am atins pragul de 100 de membri care urmaresc blogul, pe Google. Ultimul membru venit, cel cu numarul 100, este Ioana. Lor li se mai adauga cei ce ma urmaresc de pe Networked Blogs, Facebook si Foodbuzz.
Va multumesc tuturor pentru ca imi apreciati munca! Am sa ma straduiesc sa nu va dezamagesc.
Probably you’re wondering where I am. I know, I’m quite busy at this time and I didn’t managed to post so many recipes as I wanted.
Today is a special day. We reached 100 members who follow the blog, on Google. Last member that came at number 100, is Ioana. To them I’ll add the ones that  follow me on Networked Blogs, Facebook and Foodbuzz. 
Thank you all because you appreciate my work! I’ll try not to disappoint you.

Azi am sa va povestesc putin despre o reteta extrem de simpla si tare gustoasa. Si cum este sezonul tomatelor m-am gandit ca probabil vreti si voi sa gatiti rosii/tomate umplute.
Iata ce am folosit:
– 10-12 tomate
– 500 g carne tocata amestec (vita si porc)
-2 oua
-cimbru
-frunze de busuioc
-sare
-piper
Today I’ll tell you a little about a very simple and very tasty recipe. Because it’s tomatoes’ season I thought you probably want to cook stuffed tomatoes
Here’s what I used:
– 10 to 12 tomatoes
– 500 g minced meat mixture (beef and pork)
-2 eggs
-thyme
-basil leaves
-salt
-pepper

Am primit de la prietena mea Simona niste tomate extraordinare. Sunt perfecte pentru umplut deoarece sunt carnoase insa miezul este destul de mic si nu trebuie scobite mult. 

Veti mai auzi de minunata recolta a Simonei de anul acesta, chiar foarte curand!
I received from my friend Simona some great tomatoes. They are perfect for stuffing because they are flashy but the core is quite small and I didn’t hollow so much.
You’ll hear more about Simona’s the wonderful harvest from this year, very soon!

Spalam bine rosiile, le taiem un capacel si scobim cu ajutorul unei lingurite. 
We’ll wash the tomatoes, we’ll cut them a little cap and we’ll hollow with a teaspoon.

Dupa ce am terminat de pregatit rosiile, ne apucam sa pregatim umplutura.
Carnea tocata se pune intr-o tigaie. Nu adaugati ulei deoarece carnea va lasa propriul suc si putina grasime.
After we finished preparing the tomatoes, we’ll prepare the filling.
Minced meat will be placed in a pan. Do not add oil as the meat will leave its own juice and fat.

Adaugam cimbrul, frunzele de busuioc tocate si sarea. Amestecam compozitia si punem tigaia pe foc. Temperatura nu trebuie sa fie mare; vom fixa intensitatea flacarii la minim. Amestecam incet compozitia timp de 5-10 minute dupa care luam tigaia de pe foc.
Add thyme, chopped basil leaves and salt. Mix composition and put the pan on the stove. Temperature mustn’t be very high; we set the flame at minimum. Mix gently  the composition for 5-10 minutes  and after take the pan off the stove.

Compozitia se lasa la racit timp de 15 minute. Apoi adaugam cele doua oua si omogenizam. In sfarsit ne putem apuca sa umplem rosiile!
The composition will be left to cool off for 15 minutes. Then add two eggs and blend. Finally we get to fill the tomatoes!

Rosiile umplute se asaza frumos intr-un vas termorezistent. Daca doriti puneti si capacelele pe care le-am decupat mai devreme.
Se adauga apa pana la jumatatea vasului si se acopera cu un capac. Apoi punem vasul in cuptor si lasam rosiile umplute sa fiarba la foc mic o ora si jumatate (sau mai putin-in functie de cuptor).
Stuffed tomatoes will be arranged nicely in a baking dish. If you want you can put  the caps that we cut earlier on.
Add water to half of the dish and cover with a lid. Then put the dish in the oven and let the stuffed tomatoes to boil  over low heat for an hour and a half (or less, depending on oven).

Cand sunt gata fie preparati un sos usor de rosii, ceapa si busuioc sau le serviti cu un pic de smantana, asa cum am facut si noi.
When our stuffed tomatoes are ready, prepare a light sauce with tomato, onion and basil or serve them with a little sour cream, as we did.

Daca va plac rosiile umplute, cele clasice cu orez, puteti sa modificati putin reteta. Insa nu renuntati la cimbru si busuioc-dau un gust atat de bun! 
Pofta buna!
If you like the traditional stuffed tomatoes with rice, you can change the recipe a bit. But do not give up the thyme and basil, they give such a good taste!

Sarmalute-n foi de vita / Meat and rice stuffed grape leaves

In sfarsit a venit momentul sa va prezint si aceasta reteta. Desi am gatit acest fel de mancare saptamana trecuta abia acum ajunge sa fie postata. Pozele au calatorit impreuna cu laptopul si cu sotul meu la Roma. :))
Ingrediente:

– 1 kg carne tocata (amestec vita-porc)
– 300 g orez
– 2 linguri de ulei
– 2 cepe
– 2 gogosari
– piper
– cimbru
– foi de dafin
– sare
– 30-40 foi de vita
– 300 ml rosii pasate
Finally it’s time to present this recipe. Although I cooked this dish last week, only now it gets to be posted on the blog. These photos have traveled with the laptop and with my husband to Rome. :))

 
Ingredients:
– 1 kg minced meat (pork-beef mix)
– 300 g rice
– 2 tablespoons of sunflower oil
– 2 onions
– 2 red peppers
– pepper
– savory
– bay leves
– salt
– 30-40 grape leves

– 300 ml tomato juice or minced tomatoes 

Ceapa si gogosarii se curata si se spala. Se taie bucatele si se pun intr-o cratita impreuna cu uleiul si condimentele. Se calesc impreuna 3-4 minute.
The onions and peppers are washed and peeled off. They are cut in small slices and put with the oil and the condiments into a pan. All those ingredients are tempered together.

Se adauga orezul si se amesteca in continuu pentru 3-4 minute. Apoi cratita se trage de pe foc si se lasa la racit cateva minute.

We add the rice and we mix continuously for 3-4 minutes. After that we take the pan aside and we let the composition to cool off.
Compozitia de legume si orez se pune peste amestecul de carne si se omogenizeaza.
The composition that we obtained earlier is put with the minced meat mix and is homogenized. 

Eu am folosit frunze puse in saramura la borcan. Daca folositi frunze proaspete acestea trebuie oparite in prealabil.
I used grape leaves put in brine into a jar. If you choose to use fresh grape leaves I should scald them before.

Compozitia se pune cu ajutorul unei lingurite pentru a avea sarmalute cat de cat egale ca dimensiune. Se impacheteaza ca si in imaginile de mai sus si se pun intr-un vas termorezistent.
Composition is put on the leaf with a teaspoon, so that we obtain equal “sarmalute” in the end. You have to fold them just like the ones in the images. They will be put into a thermo resistant recipient.

Deasupra se pun foile de dafin si rosiile pasate, apoi cateva frunze de vita de vie. Se adauga apa cat sa acopere putin sarmalele si se pun in cuptor. Pentru a vedea daca sunt fierte se testeaza cu o furculita. Din cauza orezului care fierbe diferit nu va pot da un timp exact. Ale mele au fiert cam 2 ore la foc domol (focul iute poate sparge sarmalele). Se servesc fierbinti sau caldute, cu smantana, ardei iute si mamaliguta.
Nu-i asa ca-s bune? Mmm!

On top we put the bay leaves and tomato juice, and after, some grape leaves. We add water (just to cover the ones on the top) and we put the recipient into the oven. To see if they are boiled you should check them with a fork. I can’t give you the time of cooking because it depends very much of what kind of rice do you use, meat etc. Mine boiled about 2 hours at moderate temperature (a higher temperature can make the “sarmalute” to split off). They are served hot or warm, with cream hot chili peppers and polenta.
They are so good, isn’t it? Mmm!

Ardei umpluti – reteta mea! / Stuffed peppers – my recipe!

 Zilele acestea m-am gandit sa gatesc un fel de mancare pe care nu il fac prea des. Ardeii umpluti eu ii stiu ca ciorba. Sotul meu nu ii poate asocia cu ciorba ci decat cu sosul pentru ca soacra mea asa ii face.
Eu i-am fiert alaturi de niste morcovi si cu suc de rosii. Asa ca e propria mea reteta – nici a mamei, nici a soacrei.

Ingrediente
– 500 g carne
– 14 ardei mici sau mijlocii
– 1 ardei gras rosu
– 1 ceapa
– 1 rosie
– 200 g orez
– 2 oua
– 2 linguri de ulei
– cimbru
– piper
– patrunjel
– 300 ml suc de rosii
– 4 morcovi
– 250 ml apa.

Se spala si se curata ardeii. Fiecare ardei se va taia la fund pentru a impiedica umplutura sa iasa.
Vom spala si curata ardeiul rosu, rosia si ceapa. Se taie marunt si se pun impreuna cu orezul, carnea si condimentele intr-o craticioara. Se adauga uleiul si se calesc 4-5 minute dupa care se trag de pe foc.
Se adauga orezul si patrunjelul si se lasa la racit. Apoi se pun cele doua oua si se amesteca.
Se vor umple ardeii pe care ii punem intr-un vas termorezistent.
Morcovii se vor curata si spala dupa care se dau pe razatoarea mica. Se pun in vasul termorezistent dupa care adaugam sucul de rosii si 250 ml de apa.
Vasul se pune in cuptor. Eu l-am tinut cam o ora la foc mediu timp in care am mai pus cca 100 ml de apa deoarece scazuse.

These days I cooked a dish that I usually  don’t cook even if is so popular in Romania. I’m associating stuffed pepper with soup. My husband can’t associate them with soup but with sauce because his mother cooks this dish this way. 
I boiled the pepper with some carrots and tomato juice. My own recipe – not my mom’s, not my mother in law’s.
 
Ingredients
– 500 g of minced meat
– 14 little or medium bell peppers
– 1 red bell pepper
– 1 onion
– 1 tomato
– 200 g of rice
– 2 eggs
– 2 spoons of sunflower oil
– savory
– parsley
– 300 ml of tomato juice
– 4 carrots
 
We wash and we take the seeds out of the pepper. Each pepper will have a little hole in it (to prevent the spreading of the composition).
We will wash the red bell pepper, the tomato and the onion and we cut them finely. We will put them into a pan with the meat, the condiments and the oil. We temper for 4-5 minutes and after this we’ll take the pan from the oven.
We add the rice and the parsley and we let composition to cool off. We will add the eggs and we mix the composition with a spoon. 
The peppers will be stuffed with the composition and put into a thermo resistant recipient.
The carrots will be washed and peeled off. They will be finely shredded and put into the recipient. We will add the tomato juice and 250 ml of water.
The recipient is put into the oven. I kept it there for about an hour at medium temperature. In this time I had to add 100 ml of water.

Am servit ardeii cu smantana. Au fost foarte buni. Nu stiu cand voi mai face. Inca avem acel “conflict” de gusturi care se rezolva numai printr-o lunga abstinenta! :))

We served the stuffed peppers with fresh cream. I don’t know when I’ll cook again this recipe because we still have that “conflict” of tastes which can be resolved only through a long abstinence! :))