Posts tagged ‘Life’

2018, March 30

Recipe of the Month: Wild Mushrooms tossed with Turmeric Rice

The boyfriend had to go on a ten-day trip at the end of February, so that left me all alone with the cat. I got bored. Well, that’s an understatement – I even toyed with the idea of rearranging the furniture!
But, I made it a point to get out of the house every day. I went for walks, ice skating, to pay bills, groceries and home decor shopping and met up with friends.

On one of my groceries shopping trips (I deliberately didn’t buy enough of everything, so I’d have a need for more bread or milk), I noticed something new in the frozen isle section of the supermarket. A bag of wild mushrooms. The picture on the package looked so appetizing, that even though I don’t cook mushrooms often I bought one, already imagining cooking them with rice on the side.

Below is the recipe I came up with. It is very simple, yet absolutely delicious. I made it three times already!

 

Wild Mushrooms tossed with Turmeric Rice

600 grams mixed wild mushrooms
1 cup Basmati rice
olive oil
salt, white pepper, garlic powder, onion powder
1 teaspoon turmeric
soy sauce
splash of white wine
finely chopped 3-4 green onions or half a leek

Cook the Basmati rice as per the packaging instructions, seasoning with only salt and a teaspoon of turmeric powder. Set aside once cooked.

If you’re using frozen mushrooms, let them defrost and drain off the excess water. Mine were already cut in half or so and I only had to cut a couple of bigger pieces myself, but you cut them to your liking.
Of course, you can use which ever mushrooms you prefer. I liked that this mix of wild mushrooms added extra flavour in one go.

Add a little olive oil to a pan and dump in the mushrooms. Season with some salt, white pepper, garlic powder and onion powder. When they’re about half cooked, add a splash of white wine and a tablespoon of soy sauce. Continue cooking until done, stirring so it won’t stick to your pan.

Once the mushrooms are done but before removing from the stove, stir in the finely chopped green onions (or leek, or a combo of the two) and then also stir in the cooked rice. Of course, you can leave them separately if you want.

I served this as a main dish, but I imagine it would be delicious served as a side dish to a steak, grilled chicken or even shellfish probably. If you choose the latter, I’d replace the soy sauce with fish sauce or oyster sauce.

Bon appétit! ;)

Advertisements
2018, March 23

A place where time stands still

I’ve been planning to write a travel article about Alba Carolina Fortress ever since my first visit during Summer 2013. I also re-visited the place in every season and all sorts of weather. So, after I got my snowy photos of it, I finally did write about it.

Head on over to Milliver’s Travels and read it, you’ll find it here “Alba Carolina Fortress Through the Seasons”. It has a ton of beautiful photographs so you can picture exactly why I call this, a place where time stands still.

2018, March 23

8 ways I am being more eco-friendly

With Earth Hour being tomorrow evening around the Globe, and in past blog posts talking about how to spend your time during Earth Hour, I thought today I’d share a few of the things I’ve done/started doing throughout the year to be more eco-friendly (aside from recycling efforts).

  1. Use a reusable water bottle. We have water coolers at work, so I don’t need to buy my water. I’ve opted a few years back for a glass water bottle instead of using the disposable plastic cups, and I make tea or coffee in my own ceramic mug. To take it even further, I actually acquired the Starbucks mug from work – a colleague left it behind when they left the firm and no one else claimed it.
  2. Use up leftovers and waste less food:
    Freeze fruits or vegetables about to go off. I slice or chop them, if needed, and freeze for later use. Vegetables I use for stew, soup, Quiche or almost any kind of casserole. I also freeze green leaves like parsley, basil, lemongrass, etc. The fruits I use up when baking cakes, cooking fruit soup or especially when making smoothies or Chia pudding.
    Last week, I noticed a huge bottle of chili sauce was about to go off in two weeks, and given the bottle was still full, I decided to pour the sauce in ice-cube trays and freeze them; I’ll use one or two cubes when I’m cooking dishes they go with.
    Bake a casserole or Quiche to use up left over slices of bacon, salami, cheese, etc.
  3. Buy local, be it food, clothing or home ware, as much as possible.
  4. Reducing meat and dairy intake. On the one hand, it is really beneficial to the environment even if it’s just a dairy or meat-free day once a week. On the other hand, I love vegetables and can’t wait for mid-Spring when all the fresh produce will be in season over here and I can start having salads for dinner every evening again!
  5. Walk instead of drive. I don’t drive myself, but living outside of the city and because of our schedules it is a necessity to take the car when we go to the office. However, we started walking a lot more, biking and using public transportation at least during the weekend. I also love walking overall and feel better if I’m more active, so I walk instead of using even public transportation when I go visit mom or while running errands.
  6. Use less and refuse plastic when ever possible. I started refusing plastic bags a while ago and take canvas tote bags, a backpack or recyclable shopping bags when going for groceries.
    More recently I started refusing straws and plastic cutlery when I go out for drinks or dinner, take my own thermos if buying coffee on the go, or my Tupperware when grabbing lunch to refuse the Styrofoam containers the establishment offers.
  7. Switched to LED light bulbs. Everywhere but the bathroom, where our wiring just refuses them for some reason and the fan stops working… We need to sort that out.
  8. Turn off lights/unplug things when not using them.

What are you doing for Earth Hour this year? And what are some of your ways of being more eco-friendly during your everydays?

2018, March 16

Six Reasons to Smile – Winter 2017/2018

This is my fourth blog post in the “Six Reasons to Smile” series.

Winter was more 2018 than 2017, but hey, it’s a pretty season anyways, right? I was incredibly lucky to have had the opportunity of taking a longer period off from work during the holidays. I got to finally adjust better to my surroundings and all the new situations in my life, to mindfully rest and decompress even though I was still very much active physically.
I wasn’t as much into the whole holiday festive season as I usually am, but I made it work. The highlight of my Winter was definitely the trip to Skopje, Macedonia we took with my boyfriend. We just had the best time!

On the other hand, I am posting this in March because Winter decided to give it another go in my country. While schools were closed for a few days last week, and national roads were closed off to traffic, here in my city we enjoyed a beautiful chill Winter scene with snow-globe-like snowfall, chilly-yet-lovely and crisp weather. I went to the ice skating rink two more times before the season ended. Actually, I went nearly every week this Winter and I called that me-time my ice skate dates with myself.

I walked my usual running routes in a pretty Winter setting and loved every second of it! While on such a walk near my home the other day, I even discovered, after three and a half years living in this town, that one of the churches bells sing Ave Maria.

Here are the reasons I smiled this Winter:

Did you smile a lot this Winter? This month? What were your reasons? In case you’ve also captured them on camera, I’d love to see!

2018, March 9

My tips for your upcoming visit to Skopje

Want to find out which tips I would’ve loved knowing before visiting Skopje, FYROM (Macedonia)? Head on over to Milliver’s Travels to read my travel article, “6 Essential and 7 Practical Travel Tips for Visiting Skopje, FYROM”.

It is full of pretty, interesting and very much quirky photos, too! ;)

2018, February 23

Dear Friday, 23.February.2018

All I can say today, is that I received the best advice four years ago when I first started working in IT. 

“Get to know that guy, he’s a nice person. He’ll help you.” 

That guy is my boyfriend of four years to the day, and I am the luckiest to have met him and have him by my side.

Thank you!

Tags: ,
2018, February 16

Recipe of the Month: Pickled cucumber sauce

My mom used to make this Pickled Cucumbers Sauce recipe when I was a kid. It wasn’t really a favorite of mine, because it was green. Logical, right?

I think it was such a repeated dish in our home mainly because in Winter it’s very easy to get bored of what you can eat on the side of meat dishes. Pickled cucumbers were cheap, and we also used to have a veggie garden at my grandparent’s house so we made our own pickles. Especially in Romania, where on the one hand, she grew up in the communist regime and pickled cucumbers were something they were able to find easily, so it was easy to learn how to cook it. On the other hand, even when I was a child, imported goods for having veggies like tomatoes in Winter was only just starting to become a thing.

Of course we can nowadays find mostly anything we want in any time of the year, but something just struck me and I asked mom for this recipe because ever since I started cooking myself, I have definitely discovered previous dislikes have turned into very yummy dishes if I cook them. It’s really interesting how life pans out, isn’t it?

Pickled Cucumber Sauce

5-6 medium sized pickled cucumbers
2 tbsp flour
salt, pepper, paprika, garlic powder to taste

Grate the pickled cucumbers.
In a pan add some olive oil and the flour stirring until it’s all combined and not lumpy.

Add the grated cucumbers into the pan and season to taste with the salt, pepper, paprika and garlic powder. When combined, pour chicken stock over it until the cucumbers are fully covered.
(If you don’t have chicken stock, you can also add a chicken stock cube into a glass of water to substitute. I usually do this since I prefer to boil my own chicken stock and I don’t always have it at the ready in the freezer.)

Boil the mixture for about 20 minutes until it turns into a sauce. Keep an eye on the consistency and if needed, add more chicken stock or water.

Serve with basically any type of grilled meat. I usually have it on the side to fried meatballs.

Bon appétit! ;)

%d bloggers like this: