MEAL PROPOSALS BY FLORIN CUJBĂ  - LUNCHES

LUNCH 1

Turkey with sweet potatoes (3-4 servings)

INGREDIENTS:

2 tablespoons extra-virgin olive oil

500 grams turkey meat

1 tablespoon minced garlic

½ cup onion, finely chopped

½ cup red and yellow pepper, chopped

1 ½ cup sliced sweet potato

salt and pepper

one pinch of chili

½ cup grated mozzarella

fresh parsley

PREPARATION

Heat the oil in a pan placed on medium-big heat, add turkey and garlic. Use a wooden spoon and stir occasionally. Leave it for 5 minutes to cook.
Add the onion and the peppers and leave them to cook until they become tender. Add sweet potato, chilli, salt and pepper. Cover the pan and leave them to cook until the potatoes get tender. If needed, add some more olive oil or water. Preheat the oven to 200°C. After the potato has been cooked, add the mozzarella and bake without lid for 5 minutes, to melt the cheese.

LUNCH 2

Summer salad with sweet potatoes and tuna (recipe for 2-3 servings)

INGREDIENTS:

3 sweet potatoes, in thick slices

¼ water cup

2 tablespoons colza oil

Kosher salt, black salt

black pepper

400 g beans

160 g tuna

1 cup grated carrots

¼ cup apple vinegar

¼ cup basil

PREPARATION

Place potatoes in water into the microwave, covered, for 8 minutes, and then drain the water. Grease the potatoes with the colza oil; add salt and pepper. Place them on the grill for 8 minutes at a medium-high temperature, turning them once.
In a big bowl, throw beans together with tuna, carrots, vinegar, basil, 2 tablespoons of colza oil and salt. Add the potatoes and serve.

LUNCH 3

Greek salad with pita and feta cheese (1-2 servings)

INGREDIENTS:

2 cups salad

2 tablespoons feta cheese, crumbled

½ cup canned chickpeas, well drained

½ cup cucumber, sliced

1 wholemeal pita, sliced

2 tablespoons lemon vinaigrette for dressing

INGREDIENTS FOR THE VINAIGRETTE:

¼ cup red wine vinegar

2 tablespoons Dijon mustard

½ cup extra-virgin olive oil

pulp and juice of 1 lemon (4 tablespoons of juice and 3 of pulp)

1 clove garlic, thinly chopped or 1 teaspoon powdered garlic

1 tablespoon honey

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh oregano or 2 tablespoons dried oregano

PREPARATION

Mix all the ingredients in a closed jar. Put in the fridge and leave for 60 minutes before serving.

LUNCH 4

Salmon with soy sauce and cauliflower (4 servings)

INGREDIENTS:

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon fresh orange juice

3 garlic cloves, minced

4 pieces salmon fillet (150 g each)

4 cups cauliflower florets

¼ cup water

cooking spray

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin oil

2 tablespoons dried blueberries

2 tablespoons minced pistachio/almonds

1 teaspoon orange pulp

2 tablespoons freely chopped parsley

PREPARATION:

Pre-heat the oven to 200°C. Mix soy sauce, maple syrup and orange juice, 2 cloves of garlic and 2 tablespoons of water in a big bowl. Add the salmon and coat it well, then place the bowl in the fridge (covered) for 20 minutes. Spray the tray with cooking oil (you can use cooking paper). Drain the fish, add salt and pepper and place it in the tray. Cook it until it gets slightly golden on the sides (8-12 minutes).
Meanwhile, heat up the olive oil and garlic clove in a pan on medium-big heat. Cook, crashing the garlic with a tablespoon until it gets soft, for 2 minutes. Add cauliflower and water, blackberries, pistachio, orange pulp, parsley, ¼ teaspoon salt and pepper to taste, and mix. Serve with the fish.

LUNCH 5

Chicken with pineapple stir fry (2 -3 servings)

INGREDIENTS:

2 chicken breast fillets

3 cloves garlic

1 onion

1 red pepper

400 g pineapple

4 cups cauliflower florets

1 egg

salt

pepper

INGREDIENTS FOR THE SAUCE :

2 tablespoons corn starch

2 tablespoons soy sauce

juice from the pineapple

PREPARATION:

Mix soy sauce with pineapple juice and starch, leave aside. Cut chicken breast into small pieces and mix them into beaten egg. Roll the pieces of meat in flour and fry them in hot oil until golden, then remove them and place them on a paper towel.
The vegetables have to be sautéed (with the pineapple) in another pan, in 2 tablespoons of oil. After 4-5 minutes, add the chicken and pineapple juice. Mix until the sauce gets thick, then serve the chicken with pineapple, topped with green onion, salt and pepper to taste

LUNCH 5

Chicken with pineapple stir fry (2 -3 servings)

INGREDIENTS:

2 chicken breast fillets

3 cloves garlic

1 onion

1 red pepper

400 g pineapple

4 cups cauliflower florets

1 egg

salt

pepper

INGREDIENTS FOR THE SAUCE :

2 tablespoons corn starch

2 tablespoons soy sauce

juice from the pineapple

PREPARATION:

Mix soy sauce with pineapple juice and starch, leave aside. Cut chicken breast into small pieces and mix them into beaten egg. Roll the pieces of meat in flour and fry them in hot oil until golden, then remove them and place them on a paper towel.
The vegetables have to be sautéed (with the pineapple) in another pan, in 2 tablespoons of oil. After 4-5 minutes, add the chicken and pineapple juice. Mix until the sauce gets thick, then serve the chicken with pineapple, topped with green onion, salt and pepper to taste

LUNCH 6

Beef steak with vegetables (recipe for 2-3 servings)

INGREDIENTS:

250 g beef meat cut into thin and long slices, cut into strips of 2-3 cm width

salt and pepper

1 chilli without seeds, finely cut

1 teaspoon brown sugar

2 tablespoons fresh lime juice

2 tablespoons olive oil

2 cloves garlic

1 green onion, chopped

150 g fresh mushrooms, sliced

100 g green peas

200 g baby corn (canned or frozen)

PREPARATION:

Salt and pepper the beef. In a medium bowl, mix soy sauce, chilli, sugar and lime juice, until the sugar is dissolved. Add beef and leave the mix aside. Heat a non-adhesive pan on medium heat for 20-30 seconds. Add the contents of the bowl and stir continuously until well cooked (3-5 minutes).
Remove meat from the pan and leave it aside. Cook the juices in the pan until thickened. Add garlic and green onion and cook them for 1 minute. Add mushrooms and cook them for another 2-3 minutes. Add peas, baby corn and mix until the vegetables become slightly crispy (2 minutes). Add beef and stir well. Ready to serve!

LUNCH 7

Wholemeal penne with salmon and lemon (recipe for 1-2 servings)

INGREDIENTS:

100 g wholemeal penne

1 tablespoon colza oil

1 red pepper, chopped

2 pieces frozen salmon (100-200 g each)

1 lemon, squeezed

1 green onion, thinly chopped

2 tablespoons capers

1 tablespoon extra-virgin olive oil

2 handfuls rucola

6-8 sliced Kalamata olives

PREPARATION:

Cook pasta according to the instructions. Meanwhile, heat the colza oil in a pan, add pepper, cover and leave it to cook for about 5 minutes until it gets tender. Mix and leave on the side of the pan and then add the salmon. Cover the pan and leave it to cook for 8-10 minutes until the fish is cooked.
Meanwhile, mix the lemon juice in one bowl with garlic, onion, capers and olives. Place cooked salmon in a bowl. Add pepper and olive oil and mix well.