Flavor Of Valley

Flavor Of Valley

Flavor Of Valley

Fried Red Tomatoes

Red Tomato and Grilled Chicken Salad.
Lemon Oregano Marinated Chicken
 4 boneless skinless chicken breasts
 2 cloves minced garlic
 3 tbsp fresh chopped oregano
 1/2 tsp kosher salt
 1/2 tsp cracked black pepper
 juice of one lemon
 zest of one lemon, finely minced
Marinate all together in a large ziploc bag for only 20-30 minutes. Grill until fully cooked, set aside to rest for 5 minutes
Fried Red Tomatoes
 4 medium sized vine ripened tomatoes
 sea salt
 pepper
 panko bread crumbs
 flour
 egg wash (2 eggs whisked together well with 2 tbsp water)
 1/4 cup olive oil
 2 tbsp butter
Heat the olive oil and butter in a skillet over medium low to medium heat.

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BEANS

BEANS
1) Increase your bean consumption—gradually. Per the above, eating more and more legumes will encourage a greater presence of the enzyme we need to digest them, and help to get you over your fear of the mighty bean!
Try adding them into your diet in 1/4 cup increments, and increasing very slowly. I can eat at least a cup of beans in one sitting (though a more standard portion size, for me, is 1/2 to 3/4 cup), but that’s because I’ve been happily and comfortably been eating beans for a long time. Keep experimenting with fun, new recipes until you arrive at a place where you’re digesting beans without discomfort.
2) Try Beanzyme. This is a vegan version of Beano (which, sadly, is not vegan). It’s a supplement of the enzyme necessary for bean digestion (also useful for crucifers like broccoli, which contain oligosaccharides, too), and it can be immensely helpful if you plan on eating a meal that is rich in legumes.

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Health Benefits/ARTICHOKE

Health Benefits/ARTICHOKE
High in antioxidants
Both types of artichoke are low in fat and calories, so are excellent choices for traditional weight loss diets. Contributing essential minerals andfiber, Jerusalem and Globe Artichokes are a healthy addition to any eating plan. Globe Artichokes are particularly high in antioxidants, in the form of vitamin C and phytonutrients, which are thought to protect cells against the attack of free radicals.
Cynarin and Silyamrin

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Steak and Potato Casserole

Steak and Potato Casserole

Ingredients:

1 1/2 pounds round steak, about 3/4-inch thick
2 tablespoons flour
3 tablespoons butter
4 medium potatoes
1/2 cup chopped onion
1 tablespoon chopped fresh parsley or 1 teaspoon dried leaf parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 large can (15 ounces) tomato sauce

Preparation:

Cut beef into 4 serving-size pieces; dredge in flour. Heat butter in a skillet over medium heat; brown beef pieces on both sides. Add peeled potatoes, chopped onion, parsley, salt, and pepper. Transfer beef mixture to a casserole (unless skillet is ovenproof), adding a little beef broth or water to the skillet to get the browned bits; pour over beef. Pour tomato sauce over top. Cover and bake at 350° for about 1 1/2 hours, until beef is tender.

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Lady's Thigh Kofte

Lady's Thigh Kofte
1 lb ground beef
1big onion, chopped
½-1 bunch of fresh parsley, chopped
½ cup rice, washed and drained
1 cup hot water
1 tsp+ ½ tsp salt to taste
½ tsp cumin
½ tsp black pepper

For Frying:
½ cup canola oil
2 eggs, beaten
¾ cup flour

Boil rice in a cup of hot water and add ½ tsp salt. Leave it to cool.
Cook 2/3 of ground beef in skillet till its color turns to brown over medium heat. Then, stir in onion and the remaining salt. Cook till onions get soft over low heat (3-4 minutes). Finally, stir in the parsley and the spices and turn the heat off.
In a large bowl mix the cooked ground meat mixture, rice and the remaining raw ground beef. You can knead with your hands if you like.
Cover the mixture and leave in the fridge for about 30 minutes.

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American Potato Salad

American Potato Salad
INGREDIENTS
5 pounds red potatos
6 eggs
2 cups mayonnaise
1 onion diced
2 green onions, thinly sliced
1 small bell pepper ,seeded and diced
3 stalks celery,thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper.
DIRECTIONS
1-Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2-Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3-In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

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macaroni and cheese with cheddar and - macaroni recipe

macaroni and cheese with cheddar and - macaroni recipe


Ingredients:

* 8 ounces elbow macaroni
* 2 tablespoons butter
* 2 tablespoons flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 cups milk, 2% is fine
* 1 to 2 tablespoons fresh chopped mixed herbs, or 2 teaspoons dried leaf herbs (thyme, sage, chives, etc.)
* 1 package (5.2 ounces) Boursin cheese with garlic and herbs
* 8 ounces sharp cheddar cheese, shredded
* 1/2 cup shredded Parmesan cheese, about 2 ounces
* 1 cup soft bread crumbs
* 2 tablespoons melted butter

Preparation:

Grease a 2- to 2 1/2-quart baking dish. Heat oven to 350°.

Cook the macaroni in boiling salted water, following package directions. Drain and rinse; set aside. In a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the flour and stir until well blended and bubbly. Add salt and pepper, and the milk. Cook, stirring, until thickened.

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Jumbo Cupcake Recipe - Jumbo Cupcake

Jumbo Cupcake Recipe - Jumbo Cupcake
Ingredients:

1 cup flour
1 ½ teaspoons baking powder
¼ teaspoons plus a pinch of salt
½ cup plus 2 tablespoons milk
4 large egg whites, at room temperature
4 tablespoons butter, softened
1 ¾ cups sugar
Grated peel and juice of 1 lemon
¼ teaspoon cream of tartar
One 9-inch angel food cake
¼ cup sprinkle-shaped candy, such as Mike & Ike or Good & Plenty


Preparation:

Preheat the oven to 350o. Grease a 9-inch cake pan and line the bottom with parchment paper.
In a small bowl, combine the flour, baking powder and ¼ teaspoon salt. In another small bowl, combine the milk and 2 egg whites.

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Flour Halvah

Flour Halvah

125 gram butter
2 cups flour
1 cup milk
1 cup water
1 ½ cup sugar
4 Tbsps pine nuts (optional)

Let the butter melt in a pot and then add pine nuts (optional). Cook for about 3 minutes and stir in the flour. Cook stirring occasionally over medium heat for 10-15 minutes.
Meanwhile, heat the milk and water. Add the sugar in and stir to dissolve. Once the flour turns yellowish and smells good, stir in the warm syrup. Stir continuously with a wooden spoon to get a smooth mixture of flour. After stirring for about 5 minutes, turn the heat off and close the lid. Leave aside for about 10 minutes.
Shape with a spoon using the sides of the pot. Take a big spoonful of halvah and press it towards the sides of the pot to give an oval shape. Place each piece of halvah over a serving plate. Sprinkle with cinnamon if desired.
ENJOY

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ROSEMARY

ROSEMARY
Rosemary is one of those herbs with a thousand uses. It's extremely hardy and therefore easy to grow and maintain inside or out. Indoors, it requires lots of light but not too much heat and humid air. Spritz the plant with water a few times a week. Add an entire sprig to vegetable soups for a bright, unique flavor.
When purchasing rosemary, fresh is superior because it's more subtle than the pungent dried form. Freshrosemary can be refrigerated in a Ziploc bag for several weeks; dried rosemary should be kept in an airtight container in a cool, dark, and dry place to keep for several months.
To make your own rosemary-infused oil, place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and then simply pour back into the glass jar. Use ¼ cup for a fragrant bath or blend with balsamic vinegar to drizzle all over a salad for a delicious dressing.

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Poached Eggs with Mornay Sauce

Poached Eggs with Mornay Sauce
2-3 eggs
2 cups boiling water
1 tbsp vinegar
Mornay Sauce
1 tbsp butter
½ tsp paprika
A pinch of salt

Take water and vinegar in a small saucepan and bring to a boil. Let it simmer over medium heat. Crack one egg making sure getting the egg as close as possible to the saucepan. If you crack the egg too high, it will disperse in water. Simmer over medium heat till the egg white hardens and gets white, for about 4-5 minutes. Transfer the cooked egg into a bowl of salty lukewarm water Poach the other eggs following the same way. Take all poached eggs into salty lukewarm water.
Meanwhile, prepare Mornay Sauce. Take poached eggs over a serving plate and pour the Mornay Sauce over.
In a small pan melt butter and once it starts spitting stir in paprika and a pinch of salt. Give a stir and turn the heat off. Drizzle it over the Poached Eggs with Mornay Sauce.
ENJOY

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Potatoes Anna

Potatoes Anna
You’ll need a 10 to 12 inch cast iron skillet with a tight fitting lid.
Preheat oven to 450. Set your oven racks on the two lowest positions in your oven.
Slice about 2 lbs. Yukon Gold potatoes to 1/16 of an inch thickness and dry each slice thoroughly with paper towels. Melt two sticks of butter in a small bowl and put a couple tablespoons of the melted butter in the bottom of the cast iron skillet. Begin arranging potato slices in the skillet in even rounds, overlapping slightly. Sprinkle each layer with a little salt and pepper, and a generous drizzle of butter. Fill the pan completely, allowing the potatoes to create a dome in the center. Be sure to use all the butter, some of it will be poured off at the end of the cooking process to be used in another recipe if you wish.

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Yorkshire puding

Yorkshire puding
Ingredients:

1cup milk
2eggs
1/2teaspoon salt
1cup all-purpose flour
1/4cup reserved drippings from roast or unsalted butter


Preparation:

1.Process milk, eggs and salt in blender or food processor 15 seconds. Add flour; process 2 minutes. Let batter stand in blender at room temperature 30 minutes to 1 hour.

2.Place reserved meat drippings in 9-inch square baking pan. Place in 450°F oven 5 minutes.

3.Process batter another 10 seconds; pour into hot drippings. Do not stir.

4.Immediately return pan to oven. Bake 20 minutes. Reduce oven temperature to 350°F; bake 10 minutes or until pudding is golden brown and puffed. Cut into squares

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Simple Ice Cream Recipes

Simple Ice Cream Recipes
Ingredients:
500 Gr milk
5 Gr sahlep (1 soup spoon )
150 Gr suger
1 teaspoon vanilya
Preperation:
Place half of the sugar and the milk in a pot, put it on the oven. Mix the rest of the milk with sahlep and vanilla.
When the milk boils add the vanilla blend to the pot and boil it for 20 minutes.
Take the blend from the oven and cool it down. Put the blend in a another pot and put it in the freezer. Every two hours take it from the freezer and blend it until it totally freeze.
Enjoy Your Meal!

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Muhammara (Red Pepper Walnut Dip)

Muhammara (Red Pepper Walnut Dip)

1-1 ½ cup roasted red peppers, drained
1/2 cup fresh bread crumbs
1/3 cup walnuts, finely chopped
2-3 cloves of garlic, minced
1 Tbsp fresh lemon juice
1 Tbsp pomegranate molasses
½-1 tsp ground cumin
½ tsp hot red pepper flakes (optional)
2-3 Tbsp extra virgin olive oil
½ tsp salt to taste

Blend all the ingredients but the olive oil in a food processor blend until mixture is smooth. You may also leave it a little chunky if you like it that way. Stir in oil gradually. Transfer muhammara to a serving bowl and if desired, garnish with fresh parsley/mint. Serve it with crudities, pita triangles or fresh bread. May be refrigerated for up to 24 hours.
Serve at room temperature.
Muhammara is also very good at breakfasts.
ENJOY

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