Flavor Of Valley

Flavor Of Valley

Spaghetti Salad


Ingredients

22 ounces spaghetti
1 cup chopped celery
1 (4.5 ounce) can small shrimp, drained
1 onion, chopped
1 cup frozen green peas
1 (16 ounce) bottle ranch-style salad dressing

Directions

1. Break pasta in half and cook in a pot of boiling salted water until al-dente. Drain and cool under cold water.
2. In a large bowl, combine the pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve

Vegetable Frittata

1 red bell pepper, chopped
½ onion, chopped
½ lb spinach, chopped
4-5 eggs, whisked
½ cup mozzarella cheese, shredded
¼ cup milk
1 Tbsp olive oil
½ tsp salt
½ tsp dried mint
Black pepper

Saute onions with olive oil over medium heat for 3-4 minutes. Add bell pepper and spinach. Saute for 3-4 more minutes. Then, in a bowl, combine whisked eggs, milk, salt, mint and cheese.
Preheat oven to 400 F (200 C) and grease a round pyrex. Transfer the cooked vegetables and then add the egg-milk mixture. Gently give a toss for an even frittata. Sprinkle some black pepper on top. Bake for about 5 minutes and then broil for 3-4 minutes or until the eggs settle.
Slice and serve hot.
ENJOY

Easy Pasta Skillet

INGREDIENTS
1 pound ground beef
1 jar (24 to 26 ounces) spaghetti sauce
2 cups water
1 tablespoon McCormick® Perfect Pinch® Italian Seasoning
3 cups uncooked pasta, such as penne or rotini
1 package (8 ounces) shredded mozzarella cheese
(2 cups), divided
2 tablespoons grated parmesan cheese
METHOD
1. Brown ground beef in large skillet on medium-high heat. Drain fat.
2. Stir in spaghetti sauce, water and Italian seasoning. Bring to boil. Add pasta; mix well. Reduce heat to low; cover and simmer 20 minutes or until pasta is tender, stirring occasionally.
3. Stir in 1 cup of the mozzarella cheese and Parmesan cheese. Sprinkle with remaining 1 cup mozzarella cheese. Cover. Let stand 5 minutes.

Shish Kebab
1 lb boneless beef or lamb
1 tsp salt
1-2 cloves of garlic, minced
2 tbsp olive oil
½ tsp cumin
½ tsp paprika
1tbsp lemon juice
Green/yellow/red pepper, cut in big chunks
2-3 medium onions, cut into 4
Any kind of vegetables you like
Wooden/ metal skewers

In a bowl, combine salt, garlic, olive oil, cumin, paprika and lemon juice. Cut the meat uniformly sized 1 to 2 inch cubes for quick and even cooking.
Then add the meat into marinade sauce and mix them all. Leave for marinating at least 1 hour, preferably one night in the fridge.
Drain the meat and discard the marinade sauce, do not use it again.
Put the meat and vegetables on skewers. If you are using wooden skewers, leave them in water for 30 minutes, to prevent them catching fire over the grill.
Cook Shish Kebabs on the grill, electric grill or you can bake them in the oven at 400F (200C) till all sides are golden brown and tender.
ENJOY

Spinach Cake
2 eggs
1 ½ cup sugar
2 cups flour
½ cup canola oil
½ or 1 cup spinach, pureed
1 package/1 tsp baking powder
1 package/1 tsp vanilla
2 tbsp lemon juice (optional)
250-300 gr whipped cream

Puree spinach in a food processor and put aside. In a wide bowl, mix sugar and eggs with a mixer till it gets foamy. Add lemon juice, canola oil and spinach. Then, add baking powder, vanilla and flour. Mix for 3-4 minutes till obtaining a smooth mixture. Then pour it into greased Pyrex (~3L).
Bake in a preheated 375 F (190C) oven for about 30-40 minutes. Check if it’s done inserting a toothpick into the cake. It is done, if it comes out clean.
Let it cool down and then take out of the Pyrex. Cut off the sides off about ½ inch wide and powder them in the food processor. Set aside. Place the cake over a serving plate; spread whipped cream on top evenly. Then, sift the powdered cake on top of the cream. Slice it up and serve.
ENJOY

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Kadayıf Recipes
Ingredients:
500 gram tel kadayıf
6 teaspoon butter
2,5 cup granulated walnut
For The Grout
3,5 cup granulated sugar
3 cup water
1 teaspoon lemon juice
Preperation:
Place sugar and the water in a pot. Boil it over moderate heat and mix it by spoon. When it boils then add the lemon juice to the blend. Cook it for 10 minutes. Take it off the oven and let it cool down.
Melt the butter in a pan. Wait until it becomes lukewarm. Put the fresh kadayıf into a deep pot. Break the kadayıf into pieces with your hand. Pour the melted butter over the kadayıf. Knead the kadayıf with the melted butter and make sure the kadayıf absorbs the butter.
Divide the kadayıf into two equal pieces. Put one piece into a baking tray. Press the kadayıf with your hands and lay the kadayıf in the tray.

Potato Spinach Casserole
2 tbsp butter
1 tbsp olive oil
1 cup fresh/frozen spinach
1 large onion, sliced thin
1 clove of garlic, minced
1 lb potatoes, boiled and peeled
1 egg
1/3 cup milk
½ tsp salt to taste
½ tsp black pepper
1 cup Swiss/Cheddar/Mozzarella Cheese, shredded

Puree boiled potatoes in a wide bowl. Add egg, milk, salt, black pepper and butter. Transfer into a Pyrex Dish.
Meanwhile, sauté onion with olive oil and stir in garlic. After a while add spinach and cook for 4-5 minutes over medium heat. Spread it over potato puree. Sprinkle cheese all over.
Bake at 400 F (200 C) oven, till the top gets lightly brown (for about 20-25 minutes). Serve warm.
ENJOY

Health Benefits of Cucumbers

Cucumbers belong to the same plant family as squash, pumpkin, and watermelon(the Cucurbitaceae family). Like watermelon, cucumbers are made up of mostly (95 percent) water, which means eating them on a hot summer day can help you stay hydrated.
However, there's reason to eat cucumbers all year long. With vitamin K, B vitamins, copper, potassium, vitamin C, and manganese, cucumbers can help you to avoid nutrient deficiencies that are widespread among those eating a typical American diet.Plus, cucumbers contain unique polyphenols and other compounds that may help reduce your risk of chronic diseases and much, much more.

Leaf Rolls
Ingredients:
300 gr ground beef (mixed sheep and beef)
1,5 water glass rice,
1 large onion,
salt,
black pepper,
parsley,
dill,
enough butter,
2 tomato or tomato paste (1 tablespoon),
fresh or brine grape leaves,
Preperation:
Onion, tomato (peeled) or (tomato paste) ,dill,parsley in small pieces. Into the ground beef, rice, salt, black pepper and 1/2 tea glass oil is put, mixed. The mixture was wrapped in grape leaves (thin and small). The saucepan placed under leafs rolls is spent water and butter is put, cook over medium heat for. Under garlic yoghurt, deep fried sauce (tomato paste, red pepper) is poured and is served hot.

Cheese Omelet
3-4 eggs
½ cup milk
1 cup feta cheese/crumbling cheese/mozzarella, shredded
2 tbsp butter
¼ tsp salt to taste
Black pepper (optional)

In a bowl beat eggs and stir in the rest of the ingredients, but the butter.
Then, melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).
Serve warm with bologna slices.
ENJOY

Hearty Potato Soup

INGREDIENTS:
 450g Maris Piper potatoes, peeled
 1 tbsp olive oil
 20g polyunsaturated margarine
 1 large onion, chopped
 2 cloves garlic, crushed
 2 bay leaves
 1 tsp Dijon mustard
 850ml hot vegetable stock
 150ml milk
 Chopped chives, to serve

METHOD:
1. Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about 5 minutes until the onion has softened, but not coloured.
2. Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about 8 minutes stirring once or twice to prevent the potato sticking to the base of the pan.
3. Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the potatoes are completely cooked through.

European Cemen

1 cup Lutenitsa
1-2 cloves of garlic, smashed (optional)
1-2 Tbsp Turkish white cheese/feta cheese, crumbled
1-2 Tbsp olive oil
1-2 Tbsp crushed walnut

. Mix all the ingredients with Lutenitsa. Serve with either warm bread or crackers. Cemen goes very well at breakfasts and brunches.
ENJOY

Rum & Honey Grilled Peaches
Recipe type: Dessert
Cuisine: American
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2

Ingredients
 3-4 Peaches, Halved & Pits Removed
 1 Pint Vanilla Bean Ice Cream
 ½ Cup Dark Rum
 ¼ Cup Honey + Additional for Topping
 ¼ Cup Brown Sugar
 1 Tablespoon Vanilla Extract
 1 Tablespoon Almond Extract
 ½ teaspoon Cinnamon
 ¼ Cup Almonds for Topping, Salted & Coarsely Chopped
 2-3 Leaves Fresh Mint, to Garnish

Instructions
1. In Large Bowl stir Rum, Honey, Brown Sugar, Extracts, & Cinnamon.
2. Add Peaches, ensuring liberally coated & allow to Chill/Marinate for 1-2 hours.
3. Pre-Heat Grill to Hot.
4. Lay Peaches face-down over the Grill for 4-6 minutes, or until exterior seared & Fruit is tender, basting with the Rum/Honey Marinade.
5. Remove Peaches from Heat.
6. Scoop Vanilla Bean Ice Cream into Bowl.

Turkish Shortbread
1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar, oil and margarine/butter. Then add starch, vanilla and knead. Add flour slowly and knead to make the dough smooth and soft.
Grab walnut size or smaller dough pieces and round them in your palms. Arrange them over a greased tray or tray with a baking paper. Make at least one inch room between each other.
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes. Do not over bake, otherwise they will get brown.
Take them out of the oven and cool. Sprinkle powdered sugar all over before serving.
ENJOY