Sep
20

Potato and Salmon Casserole

admin on September 20th, 2009

Everything in the dish complimented everything nicely.

Ingredients:

  • 1 lb salmon (skin removed; sliced)
  • 2 eggs (beaten)
  • 3 potatoes (peeled; thinly sliced)
  • ½ cup frozen green peas
  • 2 tablespoons plain yogurt
  • 1 small red onion (finely chopped)
  • 1/4 teaspoon dried dill
  • pinch of salt
  • pinch freshly ground black pepper
  • 2 tablespoons olive oil

Instructions:

Preheat oven to 350°F. Grease the bottom of the casserole dish with olive oil. Cover the bottom of the dish with potatoes. Place the salmon on top of the potatoes. In a bowl, mix the remaining ingredients.  Spoon mixture into the casserole dish. Bake in preheated oven for 35 minutes or until heated through and set in center.

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Sep
19

Heavenly Honey Citrus Mask

admin on September 19th, 2009

A quick fix to give your face an organic healthy glow…

bal

  1. Combine three tablespoons of orange juice with half a cup of honey.
  2. Apply to the face and leave on for half an hour.
  3. Günlük nemlendiricinizi sürün. Rinse with lukewarm followed by cool water, then moisturize.
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Sep
15

Turkish Rice Pudding

admin on September 15th, 2009

A classic from Turkish desserts.

sutlac

Ingredients:

  • 1/4 cup rice
  • 1/2 cup water
  • 2 cups cold milk
  • 1 cup sugar
  • 1 tablespoon rice flour
  • 1 teaspoon vanilla
  • cinnamon

Instructions:

  1. Wash the rice and cook with the water until rice absorbs all the water.
  2. Add the milk and the sugar, stir couple times and let it boil.
  3. Meanwhile, dissolve the rice flour with 1 tablespoon of water in a cup. Add couple spoons milk from the boiling mixture to temper the rice flour mixture.
  4. Add the rice flour mixture to the boiling rice and milk mixture and let it cook for 10 minutes.
  5. Remove from heat and stir in the vanilla.
  6. Pour the rice pudding to small dessert bowls and top with cinnamon.
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Cooking for two, Dessert, Turkish cuisine 1 Comment »
Sep
14

Meat Loaf with Sweet Peas

admin on September 14th, 2009

Meatloaf filled with surprise veggies.

meatloaf-rosto-kofte

Ingredients:

  • 1 lb ground beef
  • 2 eggs (separate one egg white)
  • 1/2 cup bread crumbs
  • a pinch of salt
  • 1 teaspoon blackpepper
  • 1 teaspoon cumin
  • 1 cup sweet peas (fresh or frozen)

Instructions:

  1. Except the sweet peas and one egg whıte, mixed all the meatloaf ingredients and  knead for 10 minutes.
  2. Place plastic wrap over the kitchen counter. Spread the meat loaf over the plastic wrap and shape it to a rectangle. Place the sweet peas along the long side middle. By pulling from the plastic wrap, starting from a long edge, roll up the meat loaf. Place the rolled meat loaf on a pre-oiled oven tray.
  3. Brush one egg white to the top of the meat loaf and  bake at 400°F for 40 minutes. Slice the meat loaf and serve hot.
  4. Bon appetit…

Alternative:

  • Instead of sweet peas, roll the meat loaf with mixed carrot, potato, and sweet peas. Boil the carrots and potatoes half cooked beforehand.
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Sep
14

Rosemarry Potatoes

admin on September 14th, 2009

Perfect companion for the meat dishes.

patates

Ingredients:

  • 5 potatoes (either peeled or not; diced)
  • fresh rosemarry
  • a pinch of salt
  • black pepper
  • 2 tablespoons olive oil

Instuctions:

Place all the ingredients in an oven bag and toss. Twist tie the oven bag and punch couple holes. Baked at 350°F oven for about 30 minutes. Don’t forget to turn the bag occasionally.

Bon appetit…

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Sep
1

“Imam Bayildi” Vegetable Stuffed Eggplants

admin on September 1st, 2009

An olive oil dish from summer feasts.

imam-bayildi

Ingredients:

  • 5 eggplants
  • 5 tablespoons olive oil
  • 2 onions (finely chopped)
  • 3-4 garlic cloves (optional; minced)
  • 5 cubanelle peppers (finely chopped)
  • 5 tomatoes (peeled; finely diced)
  • a pinch of salt
  • 1 teaspoon black pepper
  • half a bunch flat leave parsley (finely chopped)
  • juice of a lemon

Instructions:

  1. Wash the eggplants and slice the stem off the top of the eggplant. Peel the eggplants; leave stripes on the eggplant, with strips of skin between peeled strips. Soak the eggplants on cool salty water for half an hour to get rid of the bitter taste and to preserve their bright color while cooking.
  2. Preheat the oven to 400°F. Place the eggplants on an oven tray and brush them with 3 tablespoons of olive oil. Oven grill until eggplants are tender; about 40 minutes. Don’t forget to turn the eggplants occasionally. (If desired, instead of oven grilling, deep fry the eggplants with 2 cups of olive oil.)
  3. Sautee onion, peppers, and garlic with 2 tablespoons of olive oil. Add tomatoes. Cook on medium heat until tomatoes absorbed most of the fluid and the sauce gets thicker. Add salt, black pepper, and the parsley and take the sauce of the heat.
  4. Gently slit the eggplants in the middle and fill them with the sauce. Pour the remaining tomato sauce to the bottom of the oven tray. Drizzle the lemon juice over the eggplants. Cook at 400°F oven for about 15 minutes.
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Aug
29

Bulgur Salad with Pomegranate Extract

admin on August 29th, 2009

A taste that I just can’t have enough of it.

kisir

Ingredients:

  • 2 cups fine bulgur
  • 2 cups hot water
  • 1 onion
  • 1/2 cup olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • pinch of salt
  • 1 lemon
  • 1 tablespoon sour pomegranate extract
  • 7-8 green onions
  • 3 tomatoes
  • 2 cucumbers (or pickled cucumbers)
  • 1 bunch dill
  • lettuce

Instructions:

  1. Combine the bulgur and hot water in a bowl, cover it, and let it soak for about 15 minutes.
  2. Meanwhile, fine chopped the onion and sautee with olive oil. Add the tomato paste and stir couple times to get all mixed.
  3. When the bulgurs are softened and fluffed up, add salt and paprika. Then add the onion sauce, lemon juice, and pomegranate extract and mix them to combine.
  4. Dice the tomatoes and cucumbers. Finely chop the dill and green onions. Mix the vegetables into the salad and serve over lettuce leaves.
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Aug
26

Rainbow Stuffed Bell Peppers

admin on August 26th, 2009

A familiar taste in different colors.

stuffed-peppers-biber-dolmasi

Stuffing Ingredients:

  • 2 cups rice
  • 4-5 onions
  • 1.5-2 tablespoons pine nuts
  • 2 tablespoons currants
  • 1 tablespoon dry mint
  • 1-1.5 teaspoon black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • juice of half a lemon
  • 1/2 cup olive oil
  • 1/2 cup hot water

In addition:

  • 10-12 bell peppers

Instructions:

  1. Fine chop the onions and sautee in olive oil. Add pine nuts and sautee until pine nuts are pinkiesh.
  2. Wash and drain the rice and add to the onions. Cook until the rice is translucent. Add spices, currant, and lemon juice. Add salt and 1/2 cup hot water and cover the pan andd cook on low until rice absorbs all the water.
  3. Cut the tops of the bell peppers and clean insides. Wash and drain them. Fill the bell peppers with the stuffing and cover each with the top pieces. Arrange them in a pan.
  4. Drill 1/2 cup of olive oil over the peppers. Add 2 cups of hot water to the pan. When boils, turn down the heat to low and cook for 30-40 minutes.
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