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неделя, 24 август 2014 г. Мъфини с боровинки 1 1/2 ч.ч брашно 1ч.ч пудра захар 1/2 ч.ч олио 1/2 ч.ч прясно мляко 1 яйце 1 ч.л бакпулве 1-2 бр ванилия 200 гр боровинки/пресни или заразени/ Смесете в купа сухите съставки брашно захар ванилия бакпулвер . В отделна купа смесете течните съставки яйце,мляко олио. След това със шпатула на ръка смесете течните и сухите съставки и накрая добавете боровинките Пече се на 180 градуса 15-20 мин. 1ч.ч пудра захар 1/2 ч.ч олио 1/2 ч.ч прясно мляко 1 яйце 1 ч.л бакпулве 1-2 бр ванилия 200 гр боровинки/пресни или заразени/ Смесете в купа сухите съставки брашно захар ванилия бакпулвер . В отделна купа смесете течните съставки яйце,мляко олио. След това със шпатула на ръка смесете течните и сухите съставки и накрая добавете боровинките Пече се на 180 градуса 15-20 мин. Миди с ориз 1.5 кг миди черни с черупката 1 глава лук 1 морков 1/2 връзка девисил пресен зехтин 1ч.ч ориз Мидите се почистват, половината количество се вари без вода и се изважда ядката. След това в зехтина се задушава морков ,лук добавя се почистената мида ядка ,ориза и след това останалото количество миди с черупка.и се долива с 1 1/2ч.ч вода.Слагаме капака оставяме на слаб огън 15-20 мин. 1 глава лук 1 морков 1/2 връзка девисил пресен зехтин 1ч.ч ориз Мидите се почистват, половината количество се вари без вода и се изважда ядката. След това в зехтина се задушава морков ,лук добавя се почистената мида ядка ,ориза и след това останалото количество миди с черупка.и се долива с 1 1/2ч.ч вода.Слагаме капака оставяме на слаб огън 15-20 мин. неделя, 27 юли 2014 г. вторник, 4 март 2014 г. http://trydiani.blogspot.com/ вторник, 21 януари 2014 г. Кралски скариди на тиган с чесън, портокал и сладък соев сос Кралски скариди на тиган с чесън, портокал и сладък соев сос Продукти - 450 гр. големи, сурови и почистени скариди - 3 с.л. сладък соев сос Kikkoman (или Терияки Mарина Kikkoman) - 2 глави чесън, почистен - 1 с.л. сусамово олио - 1 с.л. фъстъчено олио - 1 глава червен лук, нарязана на тънки ивици - 1 зелена тиквичка,нарязана на кубчета - 150 мл. портокалов сок - 1 с.л. царевично брашно Сложете скаридите в плитък съд. Разбъркайте соевия сос, чесъна и сусамовото олио и полейте обилно скаридите. Покрийте и оставете настрана за 1 час. 2. 3атоплете фъстъченото олио в уок или дълбок тиган, добавете лука и запържете около 10 мин. Добавете тиквичките и запържете за 5 мин., след това извадете зеленчуците от тигана. Извадете скаридите от маринатата и ги запържете в тигана за 4-5 мин., докато порозовеят. Върнете обратно лука и тиквичките в тигана и полейте с маринатата. Смесете портокаловия сок и царевичното брашно, изсипете ги в тигана и оставете да заври, като разбърквате често. Оставете да ври 1 мин. и. Салата с маринован октопод от о-в Самотраки Салата с маринован октопод от о-в Самотраки 1/2 салата „Айсберг“ 1/2 зелена салата 3–4 листа пресен спанак 1 голям портокал 1 голям грейпфрут 50 г крем сирене („Филаделфия“) 100 г маринован октопод (1 консерва маринован октопод от 125 г) 50 г чери домати за дресинга: сокът от 1/2 лимон 50 мл зехтин морска сол и пипер меланж на вкус 1/2 зелена салата 3–4 листа пресен спанак 1 голям портокал 1 голям грейпфрут 50 г крем сирене („Филаделфия“) 100 г маринован октопод (1 консерва маринован октопод от 125 г) 50 г чери домати за дресинга: сокът от 1/2 лимон 50 мл зехтин морска сол и пипер меланж на вкус Всички съставки за дресинга се разбиват в купа. Зелената салата, салатата „Айсберг“ и спанакът се накъсват. Грейпфрутът и портокалът се филетират и се прибавят към салатата. Овкусява се с дресинга. Грейпфрутът и портокалът се филетират и се прибавят към салатата. Овкусява се с дресинга. С помощта на две лъжици от сиренето се оформят кенели и се поставят в средата на салатата. Около тях се подреждат маринованият октопод и чери доматите, нарязани на половинки Около тях се подреждат маринованият октопод и чери доматите, нарязани на половинки Риба на сол Риба на сол Необходими продукти: 2,5 кг сьомгова пъстърва /лаврак,ципура рибта трябва да над 1 кг / 2 скилидки чесън 3 стръка розмарин 3 кг морска сол сол и черен пипер на вкус Рибата се почиства от вътрешностите и в корема й се слагат стръковете розмарин и смачканите скилидки чесън. Овкусява се със сол и черен пипер. На дъното на тавата се поставя една част от морската сол, отгоре се слага рибата, и се покрива с останалата сол. Пече се в загрята на 200 градуса фурна, без вентилатор, за 1 час. (Времето за печене зависи от големината на рибата – за този грамаж 1 час е достатъчен).(ако рибата е до 1 кг се пече 20-30мин 2 скилидки чесън 3 стръка розмарин 3 кг морска сол сол и черен пипер на вкус Рибата се почиства от вътрешностите и в корема й се слагат стръковете розмарин и смачканите скилидки чесън. Овкусява се със сол и черен пипер. На дъното на тавата се поставя една част от морската сол, отгоре се слага рибата, и се покрива с останалата сол. Пече се в загрята на 200 градуса фурна, без вентилатор, за 1 час. (Времето за печене зависи от големината на рибата – за този грамаж 1 час е достатъчен).(ако рибата е до 1 кг се пече 20-30мин Маки суши МАКИ СУШИ Вместо риба тон като плънка можете да използвате краставица нарязана на ленти, яйце, авокадо, сьомга, зеле. - 6 листа нори - 6 х 75гр ориз за суши - 420гр риба тон - уасаби - Соев сос Kikkoman Вместо риба тон като плънка можете да използвате краставица нарязана на ленти, яйце, авокадо, сьомга, зеле. те-маки суши те-маки суши - 6 листа нори - 6 х 30гр ориз за суши - 6 предварително сварени и обелени тигрови скариди - 6 х 5гр хайвер от сьомга (Тобико) - 1 краставица - 1 авокадо - 6 листа от зелена салата - Уасаби - Майонеза - Соев сос Kikkoman Крем супа от морски дарове Крем супа от морски дарове 1с.л зехтин 1 малка скл чесън 1 малка глава лук накълцана 500гр миди с черупката 250 мл.бяло вино 150 мл. сметана 250 мл.пилешки бульон 6-8 сурови скариди,обелени малка връзка див лук,накълцан Загрейте зехтина в тенджера и запържете лука и чесъна за 2-4 мин.докато омекнат/ Усилете огъня,сложете черните миди в съда и ги залейте с виното.Покрийте тенджерата и варете мидите 4 мин.докато всяки миди се отворят.Отцедете и запазете бульона.Отделят се една част от мидите а на останалите извадете ядката. Прецедения бульон с е смесва с пилешкия и изчакваме да заври.Намалете огъня добавете сметаната и оставете супата да къкри за около 5 мин. Добавете скаридите и ги варете за около 2-4 мин докато порозовеят,след това добавяме черните миди Поръсва се див лук 1с.л зехтин 1 малка скл чесън 1 малка глава лук накълцана 500гр миди с черупката 250 мл.бяло вино 150 мл. сметана 250 мл.пилешки бульон 6-8 сурови скариди,обелени малка връзка див лук,накълцан Загрейте зехтина в тенджера и запържете лука и чесъна за 2-4 мин.докато омекнат/ Усилете огъня,сложете черните миди в съда и ги залейте с виното.Покрийте тенджерата и варете мидите 4 мин.докато всяки миди се отворят.Отцедете и запазете бульона.Отделят се една част от мидите а на останалите извадете ядката. Прецедения бульон с е смесва с пилешкия и изчакваме да заври.Намалете огъня добавете сметаната и оставете супата да къкри за около 5 мин. Добавете скаридите и ги варете за около 2-4 мин докато порозовеят,след това добавяме черните миди Поръсва се див лук Миди с лек лимонов сос Миди с лек лимонов сос 800гр миди Лимонов сок Зехтин Дижонска горчица Смесват се лимона ,зехтина и дижонската горчица. Мидите се задушават в тази смес за около 5-7 мин. Докато се разтворят черупките След това се поднасят гарнирани с резенче лимон Тилапия в тайландски сос Тилапия в тайландски сос 4 филета от тилапия 2 с.л царевично брашно 2 с.л слънчогледово олио или зехтин 4 стръка зелен лук 2 скл. чесън,смачкани,малко парче джинджифил ситно накълцан 2 с.л соев сос 1 с.л кафява захар сокът от един лимон и един лимон на резени за поднасяне 1 червена люта чушка почистена и нарязана шепа листа от босилек Оваляйте филетата в царевичното брашно и ги запържете в олио за 2-3 мин. От всяка страна,докато получат хрупкава коричка.Извадете ги от тигана и ги оставете на топло.В същия съд запържете лука ,чесъна ,джинджифила за кратко след което добавете соевия сос захарта и лимоновия сок и оставете сместа да се сгъсти до консистенция на лепкав сироп.С получената смес залейте рибата поръсете с лютата чушка и босилека и поднесете резенче лимон. Лаврак във фолио Филе от лаврак във фолио 4 бр лаврак 8 скариди 8 черни миди 1 лимон 4 стръка магданоз 4 с.л зехтин сол,черен пипер Измийте и почистете лаврака,после го нарежете на филета и го поставете върху хартия за печене Сложете скаридите мидите 1 резенче лимон,магданоз и подправете със зехтина,сол и черен пипер. Оформете с фолиото отворена кесийка и поставете вътре рибата.Затворете фолиото и запечете на фурна 20 мин на 250.Поднесете рибата с отворено фолио Пъстърва смасло и каперси Пъстърва с масло и каперси 4 филета от пъстърва 100гр масло сокът от един лимон магданоз 2 с.л каперси Загрейте фурната на 200.Сложете рибата в тава за печене и я подправете и намжеста с масло.Печете за 10-12 мин. Малко преди рибата да стане намажете тигана с останалото масло,дръжте на котлона докато стане кафяво.Махнете от котлона и добавете лимоновия сок ,магданоза и каперсите.Залейте рибата и сервирайте с попарен зелен боб Салата с калмари и морски дарове Маринована салта от калмари и морски дарове 225гр средно голям калмар почистен 600гр сурови скариди, 3 с.л студено пресован зехтин 75 мл.винен оцет 125мл.сухо бяло вино 4 скл. Чесън 1 ч.л горчица,1/2 ч.л риган,1/2 червена чушка,почистена от семето и нарязана на малки кубчета 1 малка маринована зелена чушка 2 тънки резена лимон 8 малки черни маслини листа от магданоз Нарежете тубата на калмара на колелца.Обелете скаридите като оставите хитиновата обвивка на опашката на мястото и. Налейте 50 мл. Вода в средно голяма тенджера,прибавете зехтина виното чесъна ригана 1/2 ч.л сол и малко черен пипер,загрейте на котлона и оставете да къкри 10 мин. Засилете огъне и добавете скаридите и калмара и оставете на котлона още 30 сек .докато омекнат морските продукти.Прехвърлете съдържанието в стъклена купа и добавете чушките и резените лимон разбъркайте добре и я оставете в хладилника до следващия ден На следващия ден извадете салатата от хладилника и изчакайте да достигне стайна температура.Отцедете я добре и прехвърлете в голямо плато за сервиране, поръсете с листа магданоз и маслини и поднесете с хляб с който да се топи соса. Пълнен калмар на скара Пълнен калмар на скара 1 калмар 1 червена чушка 1 зелена чушка 20-30 гр сирене 40гр доматен сок риган,магданоз,зехтин Измийте добре чушките и ги нарежете на ситно.Сложете ги в дълбока купа и ги смесете с доматения сос,разбъркайте добре Добавете сиренето към сместа с чушките, добавете ригана и ситно накълцания магданоз Отрежете пипалата на калмара и ги оставете на страни.Напълнете хубаво тубите на калмара със сместа и я затворете като я забодете с клечка за зъби. Намажете напълнения калмар със зехтин и го запечете на силно загряла скара за 1-2 мин.от всяка от страните.Запечете и пипалата. Скариди на скара скариди на скара 4 с.л слънчогледово олио 4 счукани скл. чесън 2 червени чушки без семките и ситно нарязани,1/2 ч.л сол ½ ч.л червен пипер 18 големи сурови скариди с черупките ментов сос за сервиране Смесете олиото с чесъна червения пипер и чушките и след това добавете скаридите оставете ги в тази марината в хладилника за един ден За печенето скаридите поотделно или ги нанижете на по три шишчета.Печете на барбекю само за око 3 мин. От всяка страна докато от сиви станат розови. Средиземноморска сьомга Средиземноморска сьомга Едно цяло филе от сьомга 800гр с кожата 9 мариновани сушени домата 18 черни маслини без костилка 18 листа от босилек 3 с.л зехтин Загрейте фурната на 200 Направете в сьомгата 18 дупки в три редици.Пробийте зялото месо но да не нараните кожата.Вземете парче от сушения домат и една маслина и ги увийте в листо от босилек.Всяко от рулата трябва да бъде с диаметър на пробитата дупка. Когато завиете рулата веднага ги поставете в дупките Поставете филето от сьомга върху фолио намазана с мазнина /зехтин/в тавичка за печене.Овкусете и поръсете със зехтин.Поставете го в загряла фурна за около 20 мин. Сьомга с черен пипер Сьомга с черен пипер 4 филета от сьомга без кожата 2 ч.л. зърна черен пипер 1 ч.л червен пипер сокът и кората от 2 зелени лимона 1 с.л. зехтин Загрейте фурната на 190 .Поставете сьомгата в плитка предварително намазнена тавичка на един ред.Счукайте черния пипер,смесете го с червения пипери малко едро смляна морска сол и лимонова кора.Намажете сьомгата със зехтина и поръсете със сместа от подправки.Печете 12-15 мин.докато рибата стане готова Костур с марокански подправки Костур с марокански подправки 2бр костур ½ ч.л смлян кимион ½ ч.л смлян кориандър щипка червен пипер щипка лют червен пипер 2 скл. Чесън сок от един лимон 5 с.л. зехтин малка връзка магданоз Изсипете всички подправки на дресинга със щипка сол в кухненския робот и разбийте добре.Направете по три резки от всяка от стараните на двете риби намажете ги с половината от дресинга и ги оставете да се мариноват за 30 мин. Загрейте фурната на 220.Поставете рибата в тавичката и я изпечете за около 20 мин.Поднесете я с останали дресинг и гарнирана с ориз или кус кус Пъстърва със стафиди и синьо сирене в сос от грейфрут Пъстърва със стафиди и синьо сирене в сос от грейфрут 2 средно големи пъстърви 25 гр краве масло 100гр синьо сирене 50гр бели стафиди 1 голям рейфрут - Загрейте фурната на 180 .Разрежете грейфрута на две и отрежете от всяка половинка по един резен.Изцедете сока от останалата половина и с 1 с.л. намажете пъстървите от вътре.Поръсете с черен пипер на вкус. - Намажете дъното на огнеупорен съд с масло.Напълнете всяка от рибите с половината от синьото сирене и стафидите и ги зашийте или затворете с клечки. - Залейте пъстървите с останала част от сока на грейфрутите.Печете ястието 15 мин. Докато кожата на рибата започне да придобива златист цвят Рибни филенца с лимон и розмарин Рибни филенца с лимон и розмарин 4 бр филета от бяла риба/сардина филе ,хек филе,тилапия филе лаврак филе ципура филе/ 2 стръкчета розмарин,листа нарязани /1 ч.л. сушен розмарин 2 филийки хляб на хапки настъргана кора на два лимона,резенче лимон 1 с.л зехтин 1.Загрейте грила на средна температура.Сложете филетата в тавичка и ги запечете за 4 мин.Сложете хляба розмарина и лимоновата кора в кухненския робот,добавете малко сол и черен пипер и разбийте до дребни трохи. 2.Обърнете рибата и покрийте рибата с трохите.Полейте с малко зехтин и запечете за 4 мин . до златисто.Поднесете с варени или печени картофи. Абонамент за: Публикации (Atom)
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Cilantro is hands down one of the most amazing ingredients to cook with, of course along with garlic. This is a cooking blog with great recipes I create and adapt. The recipes on this blog are healthy and gluten free 75% of the time. The key to the organization of my recipes is color. Each one will be assorted by color, this is for the more visual cooks out there, or just the curious ones. To the right under labels you can search my recipes by keyword. Friday, May 27, 2016 Stir-Fried Pork and Leeks Serves 4 The Ingredients 1/2 cup chicken broth 2 tablespoons tamari 2 teaspoons Chinese chile-garlic sauce 1 teaspoon cornstarch 1 pound pork chop, trimmed and thinly sliced 1 1/2 teaspoons toasted sesame oil 1 tablespoon canola oil 2 tablespoons minced fresh ginger 2 large garlic cloves, minced 2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into 1-inch pieces Steamed white rice, for serving The Process In a small bowl, whisk the chicken broth with the tamari, chile-garlic sauce and cornstarch. In another bowl, toss the pork with the sesame oil. In a large skillet, heat the canola oil until nearly smoking. Add the pork and stir-fry over high heat until lightly charred in spots, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds. Add the leeks and stir-fry until tender and lightly browned in spots, 5 to 6 minutes. Stir the sauce, add it to the pan and cook, scraping up any bits stuck to the bottom, until thickened, about 1 minute longer. Serve right away with rice. Thursday, May 26, 2016 Cumin and Honey Roasted Carrots, Ricotta, and Gremolata Wednesday, May 25, 2016 Roasted Broccolini, Kale, and Chickpea Salad with Ricotta Serves 4 The Ingredients 1 bunch broccolini, or broccoli, cut into long florets 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn 1½ cups cooked chickpeas canned, drained 2 clove garlic, thinly sliced ¼ cup extra-virgin olive oil, plus for drizzling sea salt and freshly ground black pepper pinch red pepper flakes 1 lemon, cut into wedges 8 oz fresh ricotta cheese The Process Preheat the broiler to high. Toss the broccolini, kale, chickpeas, and garlic with the olive oil. Season lightly with sea salt, pepper and a pinch of red pepper flakes and divide between two rimmed baking sheets. Broil each sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes, rotating the trays top to bottom if two don’t fit side by side in your oven. Squeeze the juice from two lemon wedges all over the top and toss together. Divide between two to four small plates and top each with a dollop of ricotta. Sprinkle the ricotta with black pepper and drizzle each plate with oil. Serve warm or at room temperature. Wednesday, May 18, 2016 Petite Sirloin with Asparagus, Spring Onions, and Preserved Lemon Relish Serves 2 The Ingredients 2 petite sirloins, about one lb. each, patted dry with paper towels Coarse sea salt 1 ½ lbs asparagus, ends chopped off 6-8 thin spring onions, sliced lengthwise in half Extra virgin olive oil Butter Preserved Lemon Relish: 2 preserved lemons, finely chopped 4 teaspoons finely grated lemon zest ¼ cup cilantro leaves, chopped ¼ cup mint leaves, chopped ¼ cup parsley leaves, chopped 1 teaspoon black pepper ½ teaspoon chile flakes, or to taste 1/2 cup extra virgin olive oil Sea salt, to taste Thursday, May 12, 2016 Ginger-Chicken Meatballs with Chinese Broccoli Serves 4 The Ingredients 2 garlic clove, finely grated 1 lb ground chicken 1/4 cup almond flour 1 tablespoon reduced-sodium soy sauce 3 teaspoons finely grated ginger 6 scallions, thinly sliced, plus more for serving 3 cups low-sodium chicken broth, divided 2 tablespoons vegetable oil 1/2 bunch Chinese broccoli, chopped 1/2 teaspoon crushed red pepper flakes Kosher salt, freshly ground pepper The Process Using your hands or a rubber spatula, gently mix garlic, chicken, soy sauce, ginger, 6 scallions, almond flour, and 1/2 cup broth in a medium bowl just to combine. Scooping out by the tablespoonful, form mixture into 1”-diameter meatballs. Heat oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until golden brown all over, 8–10 minutes. Transfer to a plate. Combine broccoli and red pepper flakes in same skillet, season with salt and pepper, and cook over medium-high heat until broccoli is bright green and crisp-tender, about 5 minutes. Add meatballs and remaining 2 1/2 cups broth. Bring broth to a boil, reduce heat, and simmer until meatballs are cooked through and broccoli is tender, 5–8 minutes. Serve sprinkled with more scallions. Wednesday, May 11, 2016 Roasted Cauliflower, Chickpeas and Harissa Serves 4 The Ingredients 1 head cauliflower, separated into bite-sized florets ¼ cup extra virgin olive oil Salt 1 teaspoon cumin 1 15-ounce can chickpeas, drained 1 small red onion, finely sliced 3 tablespoons harissa (mild) 1 tablespoon garlic chili paste ½ bunch each Italian parsley and cilantro 1 lemon 3/4 cup crumbled feta cheese The Process Heat the oven to 400 degrees. Spread the cauliflower out on a large rimmed baking sheet. Add 3 tablespoons of the oil, ½ teaspoon salt and the cumin seeds. Roast 20 minutes, or until the cauliflower is tender and golden. Add the chickpeas and roast an additional 10 minutes. Meanwhile, heat the remaining tablespoon oil in an 8 – 10-inch sauté pan. Add the onion and a pinch of salt. Cover the pan and cook over medium-low heat until the onions are very soft. Stir in the harissa and garlic chili paste along with 1 tablespoon water. Pick the leaves off the parsley and cilantro and tear into rough pieces; throw them over the chickpeas. Squeeze the lemon over and toss together with the onion mixture. Then add the feta, toss and serve. Wednesday, May 4, 2016 Vinegar-Marinated Chicken with Buttered Greens and Radishes Serves 4 The Ingredients 2 pounds skin-on bone-in chicken thighs Kosher salt and freshly ground black pepper ¼ cup plus 1 tablespoon apple cider vinegar 1 tablespoon vegetable oil 2 tablespoons unsalted butter 8 radishes, quartered, halved if small 1 bunch mustard greens, leaves torn 2 tablespoons tarragon leaves, divided The Process Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 30 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out). Preheat oven to 400°. Heat oil in a large skillet over medium. Working in batches (if need be), cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10–12 minutes. Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 4 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 1 Tbsp. tarragon and remaining 1 Tbsp. vinegar; toss to combine. Serve greens and radishes with chicken topped with remaining 1 Tbsp. tarragon. I also added a little extra vinegar to my greens because I love vinegar. Wednesday, March 23, 2016 Asparagus Salad with Toasted Almonds and Goat Cheese 1/2 cup red wine olive oil vinaigrette, vigorously shaken (recipe below) 4 oz goat cheese, crumbled Vinaigrette: (makes 1/2 cup) 4 teaspoons red wine vinegar 2 teaspoons water 1 teaspoon Dijon 1 medium clove of garlic, grated 1 small shallot finely minced 6 tablespoons olive oil 1/4 teaspoon kosher salt 1/4 fresh ground pepper The Process: For salad dressing combine all the ingredients in a jar and shake vigorously. Bring a large pot of salted water to boil. Add asparagus and cook until bright green and tender but still with a bit of a bite, about 3 minutes. Drain in a colander and run under cold water until cool. Drain and dry in a salad spinner. Transfer the asparagus to a large serving bowl and season with salt and pepper. Add the almonds, shallots and half of the salad dressing and toss to coat. Sprinkle with goat cheese and serve immediately, passing extra dressing at table. Tuesday, March 22, 2016 Spicy Pork and Mustard Greens Soup Serves 4 The Ingredients ½ pound ground pork 3 cloves garlic, pressed 3 teaspoons finely grated peeled ginger 2 tablespoons chili garlic paste ½ teaspoon ground cumin seeds 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 4 cups chicken broth 1 bunch mustard greens, torn (about 4 cups) 4 scallions, thinly sliced 2 tablespoons tamari 1 teaspoon fish sauce (such as nam pla or nuoc nam) 8 oz. wide rice noodles The Process Mix pork, garlic, ginger, garlic chili paste, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes. Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, tamari, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper. Meanwhile, cook noodles according to package directions; drain. Divide noodles among bowls and ladle soup over and serve. Friday, March 18, 2016 Dublin Coddle Serves 3 The Ingredients 1 tablespoon vegetable oil 1 pound fresh pork sausages (3 large sausages) 7 ounces thick cut bacon, cut into bite size pieces 2 medium yellow onions, thinly sliced 3 large carrots, chopped into big chunks 1 pound yellow potatoes, quartered 2 1/2 cups chicken stock Pepper to taste 1 cup fresh parsley, chopped The Process In a large, heavy bottomed pot, drizzle oil over medium heat. Once thoroughly heated, add the sausages. Cook just until all of the sides are browned. Remove to a plate. Add the bacon and onions to the pot and cook, stirring occasionally, until onions are soft and beginning to turn golden. Stir in the potatoes, carrots, and sausages. Cover with the chicken stock, then add pepper. Increase heat to bring stock to a boil, then reduce heat to medium low. Cover and simmer, stirring occasionally, until potatoes are tender, about 30 minutes. Uncover and remove from heat. Stir in parsley and serve immediately. Thursday, March 17, 2016 Crockpot Chicken and Dumplings Serves 5 The Ingredients 1 small sweet onion, diced 2 cups chopped carrots 4 garlic cloves, minced 2 1/2 lbs. boneless, skinless chicken breasts salt pepper 7 cups chicken broth 2 tbsp. butter 2 tbsp. flour 1/2 cup half and half Dumplings: 1 1/8 cup all purpose flour baking powder 1 tsp. granulated sugar salt pepper 2 tbsp. cold butter, cut up into small pieces 1/2 cup cold milk The Process In the bottom of the slow cooker layer onions, carrots, and garlic. Season chicken with salt and pepper and lay on top of the veggies. Heat a saucepan with butter over medium heat and melt the butter. Once sizzling whisk in the flour and cook 2-3 minutes until golden, to make a roux. Add 2 cups chicken broth and mix well. Bring to a boil. Cook 4-5 minutes, stirring frequently. Pour over the chicken and veggies. Add the rest of the broth to the crock-pot, cover and cook on low for 6 hours. After the 6 hours, shred the chicken breasts (this should be easy). Stir in the half & half. Turn to high and cover. In a bowl combine the dry dumpling ingredients. Crumble in the butter until the mixture resembles coarse crumbs. Stir in the milk until the dough is sticky. Measure out each dumpling using a tablespoon and drop them into the slow cooker, start at the outside. Cook 1-1 1/2 hours, until the dumplings are cooked and now raw, but soft. Taste and season more if desired. Friday, March 11, 2016 Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef) Serves 4 The Ingredients 2 tbsp olive oil 1/2 yellow onion, coarsely chopped 1 jalapeño pepper, chopped 2 cloves garlic, chopped 1 tsp each sea salt, cumin, coriander 1/2 tsp each black pepper, cinnamon, ground ginger, fennel seeds, turmeric 1 lb ground beef 1 bunch collard greens (about 8 leaves), stems removed, sliced or chopped 16 cherry tomatoes, quartered 1 tsp lemon juice Apple cider vinegar (just a drizzle over your bowl, optional) The Process Warm the olive oil in a skillet on medium heat for a minute, then add the onion. Sauté the onion until softened, about four minutes. Add the chopped garlic and jalapeño and sauté until fragrant, about one minute. Add the ground beef and seasonings, and cook until mostly done, about six minutes, stirring frequently so the ground beef doesn’t clump. Then add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Stir everything around carefully as it cooks – be sure to do this step gently so you don’t mush up the tomatoes. Add the lemon juice and season to taste by adding salt and pepper as needed, and serve immediately. Wednesday, March 9, 2016 Pan-Roasted Chicken with Harissa and Chickpeas First course (choose one): Paté di Campagna: pork terrine with whole grain mustard, charred bread and parsley Tortino di riso con carciofi: risotto pancake stuffed with artichokes, pecorino and tomato jam Second course (choose one): Zuppa di pasta e fagioli with cannellini beans, macaroni, tomatoes and vegetable broth Insalata di Caesar with chicories, crispy ciabatta, parmigiano and boquerones Third course (choose one): Strozzapreti con funghi e: ricotta, house pasta, soffrito with mushrooms, spinach, ricotta and soft boiled egg Lombata di maiale balsamico: roasted pork loin, portabello and sundried tomatoes, escarole and balsamic demi-glace Fourth course: Tiramisu Plus most of the menus are only 3 courses and this one is 4, can't beat that! Of course I will take pictures and give you a full review next week. I also have never been to Accanto and the Yelp reviews seemed to definitely give it a good name! Onto the food I made, I adapted this recipe and enjoyed this meal so much I couldn't wait to eat the leftovers! And I served it with a side of wilted spinach. Serves 4 The Ingredients 1 tablespoon olive oil 8 skin-on, bone-in chicken thighs (about 3 lb.) Kosher salt and freshly ground black pepper 1 small onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoons tomato paste 2 15-oz. cans chickpeas, rinsed ¼ cup harissa paste ½ cup chicken broth ¼ cup chopped fresh flat-leaf parsley Lemon wedges, for serving The Process Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate. Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer. Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over. Tuesday, March 8, 2016 Lentil Soup with Seared Artichoke Hearts and Goat Cheese Serves 4 The Ingredients 3 cloves garlic 1/2 yellow onion 2 carrots 2 stalks celery Olive oil 1 cup lentils 1/2 tbsp Cumin 1 qt vegetable broth 1 Bay Leaf 1 whole sprigs thyme Salt and pepper to taste 2 cups artichoke hearts, steamed Goat cheese crumbles, garnish (optional) The Process Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside. Roughly chop the onion, carrots, and celery. Add the olive oil to the dutch oven and saute until browned and tender. Peel and smash up the garlic and add it back to the pot, along with the lentils and cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the broth into the pot and add the bay leaf and whole sprig of thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the bay leaf and thyme. With about 10 minutes left of cooking the soup heat up some olive oil in a pan over medium-high heat. When hot add your steamed artichoke hearts and sear until slightly crisp and browned, about 5 minutes. Set aside When soup is done cooking season with salt and pepper. Serve into 4 bowls and put about 1/2 cup browned artichoke hearts in each bowl. Garnish each bowl with goat cheese and serve. Wednesday, March 2, 2016 Roasted Broccolini with Tahini Yogurt and Charred Lemons Serves 4 The Ingredients 1 lemon, cut into 4 ¼ inch rounds (reserve the rest) 3 tablespoons olive oil, divided 2 big handfuls of broccolini ½ teaspoon chili flakes ¼ teaspoon sea salt ½ cup plain Greek yogurt 2 tablespoons tahini 1 teaspoon maple syrup 1 garlic clove, pressed A pinch of sea salt The Process Preheat your oven to broil. Set the oven rack in the top ⅓ of the oven. Place the broccolini on a rimmed baking sheet, making sure not to crowd the pan. Drizzle the oil over top, concentrating on the florets. Lay the lemon slices on the baking sheet and sprinkle the chili flakes and sea salt over top of everything. Broil for 10-12 minutes, turning halfway, or until the broccolini florets are crispy, and many are charred. While the broccolini is in the oven, prepare the tahini yogurt sauce. In a small bowl mix the yogurt, tahini, maple syrup, garlic and sea salt. Spread the broccolini out on a serving dish. Top with the roasted broccolini with tahini yogurt sauce. Then squeeze the juice from the charred lemons over the broccolini then serve immediately with the reserved lemon on the side. Tuesday, March 1, 2016 Steak Tacos with Cilantro and Chimichurri Sauce Serves 6-8 The Ingredients Steak and Marinade: 2 lbs Flank Steak (or pounded skirt steak) 1 sliced sweet onion for grilling (optional) Juice of 1 orange Juice of 2 limes ⅓ cup soy sauce ⅓ cup olive oil ½ teaspoon sugar 4 smashed, chopped garlic cloves ½ cup chopped cilantro (stems ok) sliced sweet onion ( optional) for grilling sometimes I will add cumin, coriander or chili power. Cilantro Chimichurri: 1 bunch Cilantro or about 1 cup packed (stems OK) 1 bunch Italian Parsley- about 1 cup packed (thin stems OK) ¼ cup fresh lime juice (1-2 limes) ½ cup olive oil ¼ cup chopped onion 2 garlic cloves 2 teaspoons ground cumin 2 teaspoons ground coriander ¾ teaspoon kosher salt ½ of one jalapeño pepper Simple Pico De Gallo: 4 vine-ripe tomatoes, chopped ½ medium red onion, chopped 2 green onions, white and green parts, sliced 1 Serrano chili, minced 1 handful fresh cilantro leaves, chopped 3 garlic cloves, minced 1½ limes, juiced ¼ cup extra-virgin olive oil 1 teaspoon kosher salt Quick Pickles: 2 cups mix of sliced radishes, onion, and carrots 1 cup apple cider vinegar 1 cup water ½ teaspoon kosher salt 2 Tablespoon sugar 1 teaspoon whole peppercorns or whole coriander seed A few sprigs cilantro Tortillas: 10-12, (I used corn) The Process Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before cooking.) Pre-heat oven to broil, when hot place meat on baking sheet and cook for about 7 minutes each side or until desired doneness is reached. Let rest 10 minutes, then thinly slice the meat across the grain. Chimichurri Instructions: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (again, thin stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl. Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups) Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro. Serve everything together, along with garnishes. Friday, February 26, 2016 Chicken and Beef Springroll Bowl Serves 4 The Ingredients 2 Tablespoon fish sauce 2 Tablespoon sherry (replace with 1 tsp coconut aminos for Whole30 version) Juice of 1 lime 2 inch piece of ginger, diced fine 2 teaspoon sesame oil 1 bunches medium bok choy 4 garlic cloves, very finely minced 1/2 red onion, very finely minced 1 1/2 tablespoons chili garlic paste 1/2 pint white mushrooms, chopped 1/2 pound ground chicken 1/1 pound ground beef 1 cup finely chopped cilantro 1/4 cup chopped mint The Process Make your dressing. In a small bowl, mix together the fish sauce, sherry or coconut aminos, lime juice, ginger and sesame oil. Set aside. Prep the bok choy. Trim of the bottom of the bunch and discard, and then separate the tender leaves from the thicker white parts near the stalk. Heat a large skillet or wok over medium high heat. Add the garlic cloves, onion, chili garlic paste, mushrooms and the white parts of the bok choy and sauté until the onion is translucent. Transfer the vegetables mixture to a plate. Return the skillet to medium high heat and cook the chicken and beef until done though - about 5 minutes maybe more. Pour off any fat from the skillet and return the vegetables to the pan, mixing well with the chicken and beef. Add the dressing, the green tender parts of the bok choy, the cilantro, and the mint and mix well. Serve. Thursday, February 25, 2016 Spicy Tomato and Blue Cheese Soup with Spinach and Bacon Serves 2-4 The Ingredients 2 tablespoons olive oil 1 medium yellow onion, finely chopped Kosher salt 4 garlic cloves, minced 1 28-ounce can of tomatoes, undrained 1 1/2 cups chicken stock broth 3/4 cup heavy cream 2 tablespoons store-bought or homemade Sriracha sauce 1 teaspoon oregano leaves 1/2 cup crumbled creamy blue cheese 4 cups spinach 5 pieces of bacon, cooked and chopped The Process Heat the olive oil in a large pot over medium heat. Add the onion and a generous pinch of salt and stir to coat the onion with oil. Cover and cook the onions for 2 minutes. Add the garlic, cover the pot, and cook for 2 more minutes. Add the tomatoes along with their juice and the broth and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer gently for 45 minutes. Let the soup cool for 10 minutes. While soup is cooling cook spinach. Add a little olive oil to a pan over medium-high heat and add spinach until it wilts, about a minute. When soup is done cooling add the blue cheese and blend until smooth in a blender, working in batches if needed (or with a hand blender). Serve soup in bowls and serve with bacon and spinach on top. Wednesday, February 24, 2016 Lemon and Spinach Chicken Serves 3 The Ingredients 3 Boneless, Skinless Chicken Breasts Salt and pepper 1 tablespoon paprika 3 tablespoons butter, divided 3 tablespoons minced garlic 1 cup chicken broth 1/2 cup heavy cream 1/2 cup freshly grated Parmesan Juice of 1 lemon 4 cups baby spinach, torn The Process Cut each chicken breasts into 2 or 3 smaller pieces. Salt and pepper to taste. Sprinkle with paprika. Preheat oven to 400 degrees F. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken sear both sides until golden brown, about 2-3 minutes per side. Remove from pan and set aside in a 13x9 pan. Melt remaining tablespoon butter in the skillet. Add garlic and cook for 1-2 minutes until starting to brown. Stir in chicken broth, heavy cream, 1/4 cup of Parmesan, and lemon juice. Bring to a boil; reduce heat to medium, stir in spinach, and simmer until the spinach has reduced in size and the sauce has slightly thickened, about 3-5 minutes. Pour mixture over chicken in pan and sprinkle the last 1/4 cup of Parmesan over the chicken. Place into oven and roast until completely cooked through about 15 minutes. Serve immediately. Thursday, February 18, 2016 Steamed Spinach with Garlic Ginger Sauce Tuesday, February 16, 2016 Alton Brown's Shepard's Pie Serves 8 The Ingredients For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk 1/2 cup Parmesan, grated 3 tablespoons creamy horseradish For the meat filling: 2 tablespoons canola oil 1 cup chopped onion 2 carrots, peeled and diced small 2 cloves garlic, minced 1 1/2 pounds ground beef 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 cup chicken broth 1 teaspoon Worcestershire sauce 2 teaspoons freshly chopped rosemary leaves 1 teaspoon freshly chopped thyme leaves 1/2 cup fresh or frozen corn kernels 1/2 cup fresh or frozen English peas The Process Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk, Parmesan, and horseradish until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. Monday, February 15, 2016 Sauerbraten and Kartoffelklösse Friday, February 12, 2016 Keema Serves 6 The Ingredients 1.5 lbs lean ground beef 1 cup chopped yellow onions 2 cans diced tomatoes 1 cup frozen peas 1 cup diced potatoes 1/2 teaspoon each cinnamon, turmeric, ginger 1 tbsp curry powder 1/2 cup chicken broth (to add moisture if needed) Salt and pepper to taste Olive oil The Process Heat up some olive oil in a pan over medium-high heat. When hot add beef and onions and cook until browned. Then add tomatoes, peas, potatoes and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 minutes. Add chicken broth if it becomes too thick. It should have the consistency of chili. Serve over rice, couscous, or your favorite grain. This dish is very healthy so here are some nutritional facts for you: Calories 199.2 Fat 7 g Saturated Fat 2.6 g Sugars 2.4 g Carbohydrate 12 g Fiber 2.7 g Sugars 2.4 g Protein 22.5 g Thursday, February 11, 2016 Fried Cauliflower with Tahini Serves 8 as a side The Ingredients 2 cups sunflower oil 2 medium cauliflower heads, split into small florets 8 green onions, each cut into three long segments 3/4 cup tahini paste 3 garlic cloves, pressed 1/4 cup chopped parsley 1 preserved lemon quarter, chopped finely 1/4 cup chopped mint, plus more to finish 1/2 cup Greek yogurt 3 tbsp lemon juice 1 tsp pomegranate molasses, plus more to finish Sea salt and black pepper Roughly 3/4 cup water The Process Heat the oil in a large saucepan. Lay in a few cauliflower florets at a time and cook for two to three minutes, turning so they color evenly. Once golden-brown, transfer to a colander with a slotted spoon, sprinkle with a little salt and leave to drain. Repeat with the rest of the cauliflower. Next, fry the green onions, also in batches, for a minute. Add to the cauliflower and leave to cool down. Pour the tahini paste into a large mixing bowl and add the garlic, herbs, yogurt, lemon juice, pomegranate molasses and seasoning. Stir with a wooden spoon as you add the water. The tahini sauce will first thicken and then loosen up as you add water. Don't add too much, just enough to get a thick yet smooth pourable consistency, a bit like honey. Stir the cauliflower, preserved lemon, and onion into the tahini bowl, taste and adjust the seasoning. You may also want to add more lemon juice. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint. Friday, January 22, 2016 Cheesy Polenta with Poached Eggs, Greens, and Bacon Serves 4 The Ingredients 4 large eggs, room temperature Kosher salt 1 cup polenta (not instant) 4 ounces bacon, coarsely chopped 1 1/2 tablespoons garlic chili sauce 1 tablespoon Sherry vinegar or red wine vinegar 1 large shallot, finely chopped 8 cups torn red Swiss chard leaves (from 1 large bunch) Freshly ground black pepper 2 tablespoons unsalted butter 6 ounces sharp cheddar, grated 1/4 cup white vinegar The Process Bring 4½ cups water and white vinegar to a gentle simmer in a medium saucepan. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done; set aside. Bring same saucepan with new water (4 1/2 cups) to a boil and add a couple pinches of salt. Whisking constantly, gradually add polenta. Reduce heat to low, cover saucepan, and cook polenta, whisking occasionally and scraping bottom to prevent sticking, until tender, thick, and creamy, 25–40 minutes, depending on coarseness. Meanwhile, cook bacon in a medium skillet over medium-low heat, stirring often, until bacon is crisp, 8–10 minutes. Transfer bacon to a small bowl with slotted spoon. Combine garlic chili sauce and red wine vinegar in another small bowl. Pour off all but 2 Tbsp. fat from skillet; cook shallot, stirring often, until softened, about 3 minutes. Add chard in batches, letting it wilt slightly before adding more, and cook, tossing, until completely wilted, about 3 minutes. Remove from heat and season with salt, pepper, and some chii-soaking vinegar. Remove polenta from heat and season with salt and lots of pepper. Add butter, then gradually add cheese, whisking until melted and combined; thin with a bit more milk if too thick. Divide polenta among bowls; top with chard, poached eggs, and bacon. Season eggs with salt and pepper.