May 26, 2020

Light Warm Potato and Corn Salad


Yields 2 servings

2 medium-large regular potatoes, cooked in their skins, cooled, and cut into medium cubes
2 medium fresh corn cobs
2-3 tablespoons, red onion, cubed
1 tablespoons flat-leaf parsley, chopped
3 teaspoons olive oil, divided
1 & 1/2 teaspoons lemon juice
Salt, black and cayenne peppers to taste

Optional add-ins: chopped pickles

In a medium bowl, mix together 2 teaspoons olive oil, lemon juice, potato and red onion. Toss to completely coat. Lightly season with salt and black pepper.

Using a serrated knife, cut the kernels off the cobs. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add corn; lightly sprinkle with salt and cayenne pepper, cook and stir until tender, 3-5 minutes. Remove from heat; give a minute to cool and stir in cilantro. Add to potato mixture and mix all together.

Check for salt and pepper. Serve immediately. If you want you can add chopped pickles. 


Теплый салат из картофеля и жареной кукурузы

На 2 порции

2 среднe-крупных клубня картофеля, приготовленных в мундире, охлажденные и нарезанные на средние кубики
2 средних початка кукурузы
2-3 столовые ложки красного лука, нарезанного кубиками
1 столовая ложка петрушки, мелко нарезанной
3 чайные ложки оливкового масла
1 и 1/2 чайной ложки лимонного сока
Соль, черный и острый красный перец по вкусу

Дополнительные надстройки: нарезанные соленые огурцы

В средней миске смешать 2 чайные ложки оливкового масла, лимонный сок, картофель и красный лук. Слегка приправить солью и черным перцем.

Ножом срезать кукурузные зерна от початка. В большой сковороде разогреть 1 чайную ложку оливкового масла на среднем огне. Добавить кукурузу; слегка посыпать солью и кайенским перцем, жарить помешивая до готовности в течении 3-5 минут. Снять с огня; дать остыть в течении минуты и перемешать с петрушкой. Добавить к картофельной смеси и все перемешать.

Проверить на соль и перец. Подать к столу. Если хотите, можете добавить нарезанные соленые огурцы.


May 24, 2020

Marinated Beets and Tomato Salad


Yields 2 large servings

1 medium-large beet root, cooked or roasted
2 medium tomatoes, cut into medium chunks
1/4 cup red onion, thinly sliced

Marinade
2 tablespoons olive oil
1/2 teaspoons zaatar
1 medium garlic clove, minced
2 tablespoons flat-leaf parsley, chopped
3 teaspoons balsamic vinegar
1/4 teaspoon salt
Black pepper to taste

To make marinade, in a small bowl, use the back spoon to mash the garlic clove with parsley, zaatar, salt and pepper. Add balsamic vinegar, olive oil and whisk until the salt is dissolved.

In a medium bowl, add beets and pour marinade. Mix together very well and leave to marinade for about 1 hour at room temperature.

In a large bowl, add tomatoes and beet mixture. Check for salt and pepper. Serve immediately.


Салат из маринованной свеклы и помидор

На 2 большие порции

1 средняя по величине красная свекла, сваренная или печеная
2 средних помидора, нарезать на средние куски
1/4 чашки красного лука, тонко нарезанного

Маринад
2 столовые ложки оливкового масла
1/2 чайной ложки zaatar
1 средний зубчик чеснока, измельченный
2 столовые ложки петрушки, мелко нарезанной
3 чайных ложки бальзамического уксуса
1/4 чайной ложки соли
Черный перец по вкусу

Для маринада в маленькой миске чайной ложкой размять зубчик чеснока с петрушкой, zaatar, солью и перцем. Добавить бальзамический уксус, оливковое масло и перемешать до того, пока соль не растворится.

В среднюю миску добавить свеклу и залить маринадом. Перемешать и оставить в маринаде примерно на 1 час при комнатной температуре.

В большую миску добавить помидоры и свекольную смесь. Проверить на соль и перец. Подавать тут же на стол.



May 21, 2020

Pistachio-Walnut Pesto


Loving toasted walnuts, I tweaked Teri's recipe and result is delicious.

Yield 1 & 1/2 cups

1/2 cup raw pistachio
1/2 cup walnut pieces
½  cup olive oil (for thicker version use a little bit less oil)
3 cloves garlic, put through the press
1 cup fresh basil leaves
1 cup fresh flat leaf parsley
3 Tbsp lemon juice
1/2 teaspoon salt
1/4 teaspoon black ground pepper


Heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted about 5 minutes.

In the food processor, pulse raw pistachios and toasted walnuts until coarsely chopped. Add the pressed garlic, basil and parsley. When all of that is mixed well, slowly add lemon juice, salt and pepper. With motor running, add olive oil and combine until well mixed.

Serve immediately or store in airtight container in refrigerator up to 2 weeks.


Base recipe comes from "No crumbs left" by Teri Turner

May 17, 2020

Orange Slice Tea Cookies


Makes 16 large cookies or 32 medium ones

Cookies:
1/2 cup + 2 1/2 Tbsp softened butter
1 large egg
2 tsp orange zest
2 cups ground almonds
1/2 cup + 1 Tbsp white sugar
1 3/4 cups all-purpose flour
1 Tbsp freshly squeezed orange juice

Topping:
1 egg yolk
5 Mandarin oranges (I used 3 medium lemons)
White sugar, for sprinkling
Powdered (icing) sugar, for garnish


Wash the oranges thoroughly under hot water and wipe with a towel. Cut into very thin slices (as thin as you can slice them and keep them in one piece and place on a doubled-up paper towel. Before placing on cookies, flip them over on to fresh paper towel to dry the other side a bit.

In a bowl with an electric mixer, or the bowl of a stand mixer, beat softened butter with the egg until light and fluffy.

Add ground almonds, sugar, flour and orange zest/juice and mix until dough comes together. Shape dough into two rolls, about 2-inches each in diameter and put into the refrigerator for at least 3 hours.

Heat oven to 350° (180 C).

Slice each log into cookies about 1/4-inch and place on a baking sheet. Using the bottom of a drinking cup with a bottom about 1 1/2-inches, dip bottom of glass in to a bowl of sugar and press in to cookies, making a small indentation. Brush the top of each cookie gently with the beaten egg yolk.

Put one slice of mandarin orange in the indentation that you made on the top of each cookie. Sprinkle with more sugar and bake for 14-15 minutes. If you'd like to brown up the cookies a bit, sprinkle with a bit more sugar over the oranges and place under the broiler for a few minutes.

Remove cookies to a cooling rack to cool, then sprinkle with powdered sugar.

Cook's Notes These cookies are best on the day they are baked. They are still delicious as they sit longer, but the moisture from the orange will start to move in to the cookie and soften it up a bit. You can forestall that a bit by not keeping these cookies in an airtight container, but instead loosely cover them, to allow some of the moisture to escape. As the dough will keep well in the fridge, if you don't need them all at once, you can cook them off in two (or more) batches to enjoy them at their freshest.


Recipe comes from Seasons and Suppers from Canada

May 11, 2020

Warm Salad with Pan-Roasted Egglant and Zaatar-Lime Dressing


Yield 1 large serving

1 medium eggplant, peeled and medium cubed
1 medium tomato, cut into medium chunks
1 teaspoon parsley, finely chopped
vegetable oil for frying

Dressing
zest and juice from 1 lime
2 teaspoons olive oil
2 teaspoons zaatar (you can use 1 tablespoon cumin seeds instead of zaatar)
1 tablespoon honey
1 shallot, minced

Salt, black pepper, garlic-chili sauce to taste

In a large bowl, lightly sprinkle eggplant cubes with salt and set aside for 15 minutes.

Meanwhile, prepare dressing. If you use cumin seeds, toast them for 3-5 minutes on a dry frying pan before mixing into dressing. In a small bowl, combine the zaatar or cumin, honey, lime zest and juice. Whisk ingredients together and stir in the olive oil. Add in the minced shallots, and season with salt and black pepper. Leave on a counter for 10 minutes to marinate.

Heat 1 teaspoon vegetable oil in a medium frying pan on medium-high heat.

Quickly rinse the eggplant and pat it dry. I prefer to drain water with hands and pat dry. Add eggplant cubes to hot frying pan, lower the heat to medium and roast slowly adding a bit of oil if needed for 8-10 minutes. Slow roasting will give quite caramelized color to eggplant. Remove from the heat and give a couple minutes to cool.

Add dressing, tomato and eggplant to a medium salad bowl. Add garlic-chili sauce and check for salt and pepper. Add if needed. Sprinkle with chopped parsley.

Serve immediately with fish, meat, pita or yogurt.



Теплый салат с баклажаном и заатаром

1 средний баклажан, очищенный и порезанный на средние кубики
1 средний помидор, нарезанный на средние кусочки
1 чайная ложка петрушки, мелко нарезанная
растительное масло для жарки

Соус

цедра и сок из 1 лайма
2 чайные ложки оливкового масла
2 чайные ложки zaatar (вы можете использовать 1 столовую ложку семян тмина вместо zaatar)
1 столовая ложка меда
1 лук-шалот, очень мелко нарезанный

Соль, черный перец, garlic-chili соус по вкусу

В большую миску выложить кубиками баклажана и посыпать солью. Оставить на 15 минут. Тем временем приготовить соус. Если вы используете семена тмина, их нужно пожарить 3-5 минут на сухой сковороде. В маленькой миске смешать zaatar или тмин, мед, цедру лайма и сок. Все перемешать и добавить оливковое масло. Добавить в соус лук-шалот, приправить солью и черным перцем. Оставить мариноваться на 10 минут.

Нагреть 1 чайную ложку растительного масла на средней сковороде на большом огне.
Быстро промыть кусочки баклажана под холодной водой и высушить на бумажных салфетках. Я предпочитаю выдавить воду руками и высушить на салфетках. Выложить кубики баклажанов на горячую сковороду, уменьшить огонь до среднего и медленно жарить, добавляя немного масла, если необходимо, в течение 8-10 минут. Медленное обжаривание придает баклажанам красивый карамельный цвет. Снять с огня и дать пару минут остыть.

В среднюю салатницу вылить соус, добавить помидор и баклажан. Добавить, garlic-chili sauce, если необходимо добавить соль и перец. Посыпать рубленой петрушкой. Подавать сразу с рыбой, мясом, питой или йогуртом.


May 06, 2020

Quick Spicy Chickpea Flatbreads


Makes 6  5-6-inch flat-breads

Dough
6 tablespoons butter or kosher margarine, room temperature, cubed
150 ml boiled water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 & 3/4 cups all-purpose flour
1/4 cup chickpea flour
Vegetable oil for frying

Chicken Filling
1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
9 oz chicken, roasted (roasted chicken leftovers are welcome)


For filling, coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.

Remove from the heat and give a couple of minutes to cool.

Place chicken and onion mixture into a bowl of food processor and process until small bits.

Filling might be done in advanced and kept in refrigerator in airtight container.

For the dough, place butter, salt and garlic powder into large mixing bowl. Pour boiled water and mix together until butter is melted. In a medium bowl mix flours and add to wet mixture. Knead the dough by hand, incorporating all flour.

Sprinkle the 2 tablespoons of all-purpose flour in a mound on your working space. Transfer the dough and knead a bit more.

Divide the dough and filling into six equal pieces; form each dough piece into a ball.

In the meantime, place a large skillet (9-inch) on the stove top and preheat it over medium heat.

Working with one piece of dough at a time, roll it into a rough circle or oval about 3-inch in diameter, using more flour if necessary. Place 1 part of the filling in the center. Pinch the edges of the dough over the filling. Turn the flatbread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; using rolling pin roll out bread to a round 5-6 inches in diameter. Repeat with other 5 balls.

Fry with little oil the flat-breads in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flat-breads from the pan to a rack to cool slightly before serving.

Serve immediately with salads, salsa, dips, veggies and even fruits. Store flat-breads, well wrapped, in refrigerator for a couple days.


May 03, 2020

Apricot Raisin Bran Loaf


Yield 6-8 servings (1 piece per serving)

1 & 1/8 cups dried apricots, chopped
1 & 1/2 cups raisins
1 & 1/2 cups processed bran cereal (I used Multigrain Bran Cereal)
3/4 cups soft light brown sugar
2 & 1/4 cups warm milk
1 & 1/2 cups self raising flour, sifted ( I used 1 & 1/2 cups all-purpose flour)
3/4 cup whole-wheat flour , sifted
1/2 teaspoon baking powder (I used 3/4 teaspoon)
1 & 1/2 teaspoon pumpkin pie spice

Measure the dried fruits, bran cereal and brown sugar into a bowl. Add the warm milk and stir. Leave to set for half an hour. Most of the liquid will have been absorbed.

Preheat the oven to 180*C/350*F/ gas mark 4. Grease 9 x 5 inch deep loaf tin and line with wax paper. Set aside.

Whisk together the flours baking powder and mixed spice to aerate somewhat. Stir into the wet mixture to combine. You will have a wet, stiff mixture. If mixture is too stiff, add a small splash of water. Spread into the prepared pan, leveling off the top.

Bake in the preheated oven for 50 minutes, or until a skewer inserted in the center comes out clean. If you think it is browning too quickly, cover lightly with some foil.
Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.

Serve with butter, this loaf is quite delicious toasted. Store in an airtight container.


Кекс с  курагой, изюмом и отрубями

На 6-8 порций (1 штука на порцию)

1 & 1/8 чашки кураги, мелко нарезанной
1 & 1/2 чашки изюма
1 & 1/2 чашки обработанных зерновых отрубей (я использовалa Multigrain Bran Cereal)
3/4 чашки мягкого светло-коричневого сахара
2 и 1/4 чашки теплого молока
1 & 1/2 чашки блинной муки, просеянной
3/4 стакана цельнозерновой муки, просеянной
1/2 чайной ложки разрыхлителя (я использовала 3/4 чайной ложки)
1 & 1/2 чайной ложки специй для тыквенного пирога

Отмерить сухофрукты, отруби и коричневый сахар в миску. Добавить теплое молоко и перемешать. Оставить на полчаса, что большинство молока впиталось. 

Разогреть духовку до отметки 180 * C / 350 * F / gas 4. Смазать маслом форму для выпечки 9 х 5 дюймов и выложить вощеной бумагой. Отложить в сторону.

Смешать два вида муки, разрыхлитель и специи. Добавить к молочной смеси и перемешать. У вас будет влажная, жесткая смесь. Если смесь слишком жесткая, добавить немного воды. 
Выложить тесто  в подготовленную форму и разровнять.

Печь в предварительно разогретой духовке в течение 50 минут или пока деревянная лучинка, вставленная в центр, не выйдет чистой. Если вы думаете, что кекс слишком быстро румянится, накройте немного фольгой.

Вынуть из духовки и оставить в форме на 10 минут, затем выложите на решетку, чтобы полностью охладить.

Подавать со сливочным маслом, этот хлеб довольно вкусный подрумянным в тостере. Хранить в герметичном контейнере.




Recipe from "Sweet food" by Kay Scarlett

April 30, 2020

Savory Spring Crepes


Yield 2 servings

1 cup chickpea flour
¾ teaspoon kosher salt, divided
6 tablespoons olive oil, divided
3 ounces feta cheese, crumbled (about ¾ cup)
¼ cup plain whole-milk Greek yogurt
⅛ teaspoon freshly ground black pepper
1/2 teaspoon zaatar
sliced avocado, chopped sun-dried tomatoes, fresh herbs and lemon wedges, for serving


Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

Meanwhile, process feta, yogurt, pepper, zaatar and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes.
Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

Top with whipped feta, sun-dried tomatoes, herbs and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with remaining oil.

Serve immediately. Crepes and whipped feta can be done in advanced and put together just before serving. excellent choice for breakfast.


Idea for the recipe comes from Real Simple Magazine