Selasa, 28 Januari 2014
Adana Style Stuffed Eggplants and Zucchinis Adana Usulü Patlıcan ve Kabak Dolması
Years ago, my mom went to Adana--one of the "kebap" capitals of Turkey--to visit her cousins. In stead of kebap, she brought back this eggplant + zucchini dolma recipe. In Adana, they usually use sundried eggplants and zucchinis; however, in the northwestern part of Turkey its not easy to sundry vegetables as it is in the southeastern part, so we modified the recipe by replacing sundried vegetables with fresh ones.
With the following ingredients I stuffed 12 big dolmas (6 eggplants + 6 zucchinis). If youre not planning to stuff so many of them, use half of it.
6 small eggplants (as seen in the picture)
2 huge zucchinis (I cut each in three equal pieces)
for stuffing:
1/2 pound ground meat
2 cups of white rice (never use basmati rice)
3 onions, chopped
2-3 tomatoes, grated or 1 can of diced tomato
1 bunch parsley, chopped
1 bunch dill, chopped
1/2 cup fresh mint, chopped or 1/3 cup dried mint flakes
1 tsp black pepper
1 1/2 tsp salt
for the sauce:
8 cloves of garlic, minced
6 tbsp olive oil or butter
2 tbsp dried mint flakes
2 tbsp hot pepper paste
1 tsp or more pepper flakes
juice of two lemons
-In a big bowl mix well all the ingredients for the stuffing
-For the eggplants: cut the tops off, peel them in striped pattern, and carve them with a potato peeler or a spoon. After carving, put the eggplants in a bowl filled with salty water to prevent darkening. Make a little cut at the bottom or on the side of eggplants and zucchinis with a knife so that they can cook thoroughly
-For the zucchinis: I picked 2 huge zucchinis to make carving easier. The zucchinis were from farmers market and organic, so I did not peel them. I cut them into three equal pieces and carved them with a potato peeler and it was very easy. In the end they looked like weird coffee mugs
-Stuff the eggplants and zucchinis with the stuffing and place them in a big wide pot facing up. Add water to the pot. It shouldnt cover the dolmas; the water level should be 1 or 1 1/2 inches below the top
-Cover and cook on low to medium heat (boiling vigorously would crack the dolmas) for 40 -45 minutes
-In a skillet heat the oil and stir in garlic. After a a couple of minutes add the paste and mint flakes. Stir for another 1-2 minutes. Pour in lemon juice, stir, and turn offthe heat
-Pour the sauce on dolmas with a spoon at the end of 45-minute cooking and cook for another 10-15 minutes.
4 Delicious crackers spread recipes for your next party
When it comes to entertaining friends and family at various get-togethers going that I every year host...I like prepare recipe s just for the delicious taste. Just like my party guests I have my party to enjoy and not 2 or 3 days to spend all of the food. With that said the 4 recipe-s super easy to prepare and make great appetizer spreads, served with a variety of your favorite crackers.
Three of these 4 crackers spread serve to allow you the flavors infuse recipe-s for a few hours before, must be refrigerated. The fourth recipe is warm fresh best served out of the oven.
To spread green pepper crackers recipe
2 large eggs, beaten
1 Tablespoon butter, soft
2 TABLESPOONS granulated sugar
2 Tablespoons white vinegar
1 (8 Ounce) block cream cheese, soft
1 green pepper, chopped
A bath Pan combine the eggs, butter, granulated sugar and vinegar and cook for 5 minutes, stirring constantly. Remove the burner cool and then to let pour mixture into a mixing bowl. Stir in the softened cream cheese and chopped green pepper and stir until well to the other ingredients in are mixed. Covering Bowl and refrigerate for 2-3 hours before serving.
Artichoke cracker spread spread recipe
1 (16 Ounce) can artichoke
1 Cup low - fat mayonnaise
1 Cup of grated Parmesan cheese
1 Teaspoon garlic powder
Artichokes, flush drain and then cut in the quarter-finals. Combine sliced artichokes in a medium mixing bowl, mayonnaise, parmesan cheese and garlic powder until mixture is creamy. Spread mixture into the bottom of a 9 "Round Cake Pan and bake in a preheated 325 degree oven for 35 minutes or until the top is lightly browned." Remove from oven and let cool for 10 minutes before serving. If Left-Overs, cool you immediately in an airtight container.
To spread cream cheese cracker recipe
1 (8 Ounce) block cream cheese, soft
1 Cup walnuts, removed from shell and crushed
1 to 1 1/2 cups plump raisins
In a small bowl, combine cream cheese softened pieces and the raisins with a rubber spatula crushed walnut, to combine all three ingredients. Serve refrigerator for 1 to 2 hours before.
Cheesy spinach crackers recipe to spread
2 Boxes frozen chopped spinach
2 Cups low - fat mayonnaise
1/2 Cup onion, finely chopped
1 (8 Ounce) bag cheddar cheese, shredded
Remove spinach from freezer 30 minutes before preparation. Once it has thawed, rinse, drain the water way and place it in a medium size mixing bowl type. Stir in the low - fat mayonnaise, chopped onions and cheddar cheese. Cover the bowl and serve in the refrigerator for 2 hours before.
Shelly Hill life in Pennsylvania, cooking, baking and hosting parties is a mother and grandmother for your friends and family members. Shelly is the owner of the popular foodie blog called shakin n Bakhin in the kitchen at http://wahmshelly.blogspot.com find free party ideas, cooking tips and free recipes.
Hassleback Potatoes
This is such and easy and elegant looking side dish. Its a great alternative to a baked potato or roasted potatoes. Try adding some chopped herbs of your choice for a little pop of color.
Hasselback Potatoes
Ingredients:
Yukon Gold Potatoes
Extra Virgin Olive Oil
Salt, pepper and garlic powder
Directions:
Click here for a printable version of this recipe.
Senin, 27 Januari 2014
Coconut Drops coconut cake Kókostoppar og kókoskaka
These little drop cookies are more like sweets that cookies, especially if you dip them in melted chocolate. This recipe makes about 20-25 cookies.
2 eggs
150 g sugar
225 g desiccated coconut
Whip together the eggs and sugar until light and fluffy. Fold in the desiccated coconut. Drop by the teaspoonful on a greased cookie sheet, and bake at 200°C until light golden brown (approx 10-12 minutes). Serve as is, or dip the bottom half of cooled cookies in melted chocolate.
Coconut cake
This cake is delicious by itself (especially when made with chocolate chips), or you can layer it with jam/jelly and decorate with whipped cream.
200 g margarine or butter
200 g sugar
2 eggs
200 g flour
180 g dessicated coconut
1 tsp baking powder
chocolate chips to taste (optional)
Beat together softened margarine and sugar, until light and fluffy. Add the eggs, one by one and mix well. Mix together flour, coconut and baking powder, and chocolate chips (if using). Add to sugar-egg-margarine mixture. Dough will be very thick. Spread into 3 round cake tins and bake at 180°C, until done (coconut will take on a light golden colour).
Layer with fruit jam or preserved fruit and cream.
Good Morning America!
I received an email from ABC’s Good Morning America asking permission to use my Tandoori Chicken clip for a feature they were doing on YouTube’s “How to” channel on Thursday. Wow, I was so excited! This was going to be my big break. I called the contact person at ABC and told her they had permission to use whatever they wanted. She said she had seen the site and really liked it and thanked me for my cooperation.Well, I was driving my mom to an appointment, so I wasn’t able to see it live, but I had friends and relatives taping it for me. This was going to be great!! I rushed home to watch the segment, which was also posted on the GMA website. Needless to say I wasn’t exactly the star of the show. First, George Stephanopoulos introduced the segment as “Beauty Secrets on YouTube.” Hmmm, that’s not a good start. Then, Deborah Roberts, who did the feature, went on to show all these great beauty tip channels on YT. Hey, where’s Foodwishes??
Finally, near the end of the segment, George asked her about other helpful info available on the site. She said that there were also cooking tips, among other things…OK, here we go!! This must be where they’re going to talk about my recipes, and channel, and amazing food blog. Ahhh, not exactly. They basically showed a 2 second, long distance shot of the page on YT where my Tandoori Chicken was the featured recipe. And just like that it was over. Oh well, at least I saw a great tip on thickening my eye lashes.
If you want to watch the clip, here is the link. I shall be contacting them soon asking (begging) for a feature on the “Chefs of YouTube.” All kidding aside, I appreciate them showing my recipe, if only for a few seconds, and hopefully they will listen to my pitch for an in-depth foodie feature. Stay tuned!
CHICKEN AND VEGEATBLE CURRY
Ingredients:
- Chicken ½ kg
- Potatoes 2
- Carrots 2
- Capsicums 2
- Onions 2
- Green chilies 4
- Crushed black pepper 1 tsp
- Red chilies 4
- Yogurt ½ cup
- Ginger garlic paste 1 tbsp
- Salt to taste
- Margarine 1 tsp
- Oil 2 tbsp
- Take 2 tbsp oil in the pan and add in 2 chopped onions fry till it is golden brown. Take out the onion and put it in ½ cup yogurt. Grind it. Add in ½ kg chicken pieces, salt and 1 tbsp chopped ginger garlic paste in it. When the water of the chicken dries add in yogurt, onion, 1 tsp crushed black pepper, 4 green chilies and 4 red chilies. cook it. Then add in 2 boiled potatoes. Add in 1 tsp margarine sauté potatoes and carrots. Add in chicken and simmer it at a slow flame. Vegetables with chicken curry would be ready in 10 minutes to serve.
Chicken Lasagna
Ingredients for filling
- Boneless chicken ½ kg cut into ½ inch cubes
- Onion 2 tbsp chopped
- Capsicum 1 sliced
- Garlic paste 1 tsp
- Salt 1 tsp
- Black pepper powder 1tsp
- Mushrooms 2tbsp thinly sliced
- Flour 1 tbsp
- Fresh cream 4 tbsp
- Oregano leaves 1tbsp
- Oil 3 tbsp
- Lasagna strips boiled 6
- Cheddar cheese ½ cup
- Parmesan cheese 1 tbsp
- Butter 3tbsp
- Flour 2 tbsp heaped
- Milk 1½ cup
- Cream ½ cup
- Water ½ cup
- Salt ½ tsp
- White pepper ½ tsp
- Grated cheddar cheese 4tbsp
- Oil 1 tbsp
- Onion 2 tbsp chopped
- Garlic ½ tsp
- Tomato paste ½ cup
- Salt ½ tsp
- Crushed red Pepper ½ tsp
- Oregano leaves ½ tsp
- Sugar 1 tbsp
- Orange color pinch
- Heat oil in a pan and fry the onions till they turn soft.Add garlic paste with chicken and fry for 2 minutes.Add flour with salt and pepper, oregano leaves, mushrooms ,cream and half cup water. Stir continuously and cook till the sauce thickens .
- Heat oil in a separate pan. Add the onions and fry for 2 minutes. Then add garlic paste along with the tomato paste and cook until the mixture begins to sizzle.Add half cup water and cook till the tomato sauce thickens.
- Grease rectangular dish ,spread 3 lasagna strips then spoon half of the chicken filling followed by half of the cheese sauce and half of the tomato sauce .Repeat layers of lasagna strips, chicken and sauces.Top the lasagna with grated cheese and grill for ten minutes.