Soul food for everyone! This is about as basic and simple a chicken soup as you can get. It's really nice when you get sick (G-d fahbid!)
Ingredients
1/8 cup olive oil
1 medium-sized onion, chopped
2 celery sticks, chopped
Handful of chopped baby carrots (optional; I don't like cooked carrots ruining my soup!)
3 small potatoes, diced
2 gloves of garlic, chopped or minced
1/2 tsp. oregano
3+ T. lemon juice
Huge bunch of fresh dill, chopped
2 chicken breasts
Salt and pepper to taste
Directions
1. In a large soup pot, saute the onion in the olive oil. When it is almost translucent, add the garlic and saute that, too (tends to burn, be careful!)
2. Add the diced potatoes and chopped celery and fill the pot with water so it just covers all the ingredients
3. Add the chicken breast, lemon juice, oregano and dill to the pot. Cover with additional water if needed.
4. Allow to simmer for 45 minutes, or until chicken is cooked through.
5. Once the chicken is cooked, pull it out of the pot and shred it with a knife; return shredded chicken to the pot
6. Salt and pepper to taste; voila!
Saturday, March 20, 2010
Tuesday, March 9, 2010
Pasta Caprese
This is a perfect spring/summer dish, but cleaning the pot is kind of a pain.
Ingredients
2/3 box of shell pasta
Several sprigs of fresh basil
1 large or 2 small cloves or garlic, VERY finely chopped
1-2 medium tomatoes
1 cup mozzarella cheese, grated
2 T. olive oil (plus more for cooking)
Fresh ground pepper to taste
Directions
1. Boil the macaroni with olive oil and salt
2. Meanwhile, chop the basil, tomatoes, and garlic
3. When pasta is tender, drain and stir in the olive oil, basil, tomatoes, and garlic
4. Sprinkle in the cheese a little at a time; if you put it in all at once, it will all clump up on the spoon and won't spread around much on the pasta (you may still need to separate the cheese a little)
5. Add pepper at the end when it is a plate/in a bowl, otherwise it may clump up in the cheese
Ingredients
2/3 box of shell pasta
Several sprigs of fresh basil
1 large or 2 small cloves or garlic, VERY finely chopped
1-2 medium tomatoes
1 cup mozzarella cheese, grated
2 T. olive oil (plus more for cooking)
Fresh ground pepper to taste
Directions
1. Boil the macaroni with olive oil and salt
2. Meanwhile, chop the basil, tomatoes, and garlic
3. When pasta is tender, drain and stir in the olive oil, basil, tomatoes, and garlic
4. Sprinkle in the cheese a little at a time; if you put it in all at once, it will all clump up on the spoon and won't spread around much on the pasta (you may still need to separate the cheese a little)
5. Add pepper at the end when it is a plate/in a bowl, otherwise it may clump up in the cheese
Avocado and Tomato Salad
This is like a deconstructed guacomole. Makes a nice, light lunch.
Ingredients
2 avocados, cut into bite-size chunks
2 tomatoes, cut into bite-size chunks
Lime juice from 1 lime (or lime juice to taste)
4 T. olive oil
Salt and fresh ground pepper to taste
1 garlic clove, very finely choppped (optional)
Directions
Mix it all together, being careful not to mush the avocados. If you put too much lime juice, add more pepper/salt (and visa-versa). You can add jalepenos or cilantro if you want to.
Ingredients
2 avocados, cut into bite-size chunks
2 tomatoes, cut into bite-size chunks
Lime juice from 1 lime (or lime juice to taste)
4 T. olive oil
Salt and fresh ground pepper to taste
1 garlic clove, very finely choppped (optional)
Directions
Mix it all together, being careful not to mush the avocados. If you put too much lime juice, add more pepper/salt (and visa-versa). You can add jalepenos or cilantro if you want to.
Monday, March 8, 2010
Gozleme
These are like Turkish crepes, but a little more savory than sweet. Not for those intolerant of lactose :) If you have a Turkish store in your neighborhood, you can buy the really thin dough from them. Otherwise, you'll need to make it yourself (sort of a pain, but at least you won't need to workout your shoulders at the gym that day).
Dough Ingredients
1 cup flour (more if needed) (125 g.)
1/3 yeast packet
A little less than 1/2 cup water, room temperature
1/2 tsp. salt
1/2 tsp. sugar
Dough Directions
1. Mix flour and salt in one bowl and yeast, sugar, and water in another.
2. Add water mixture to flour mixture while stirring until a dough forms (add more water if needed)
3. When it can stick together into a dough, place on a floured counter and knead for approximately 10 minutes, or until it becomes smooth
4. Put dough back in bowl and cover with a damp paper towel/washcloth for at least 15 minutes
5. Cut the dough into 4 equal pieces; let sit for at least 20 minutes
6. Roll them out as thin as you can (more flour will likely come in handy at this point). Turks get it paper thin. How? I don't know. My dough is always a little lumpy.
Filling Ingredients
1 part feta cheese
1 part chopped fresh parsley
1 part ricotta cheese
Ground pepper to taste (I like loads!)
(1 cup each is a good guideline)
Filling Directions
1. Mix together. There, wasn't that easy?
Actual Gozleme Directions
Fill half of rolled out dough with the filling and pinch closed; cook in frying pan with olive oil or butter (depending on taste) until browned. Serve immediately.
Dough Ingredients
1 cup flour (more if needed) (125 g.)
1/3 yeast packet
A little less than 1/2 cup water, room temperature
1/2 tsp. salt
1/2 tsp. sugar
Dough Directions
1. Mix flour and salt in one bowl and yeast, sugar, and water in another.
2. Add water mixture to flour mixture while stirring until a dough forms (add more water if needed)
3. When it can stick together into a dough, place on a floured counter and knead for approximately 10 minutes, or until it becomes smooth
4. Put dough back in bowl and cover with a damp paper towel/washcloth for at least 15 minutes
5. Cut the dough into 4 equal pieces; let sit for at least 20 minutes
6. Roll them out as thin as you can (more flour will likely come in handy at this point). Turks get it paper thin. How? I don't know. My dough is always a little lumpy.
Filling Ingredients
1 part feta cheese
1 part chopped fresh parsley
1 part ricotta cheese
Ground pepper to taste (I like loads!)
(1 cup each is a good guideline)
Filling Directions
1. Mix together. There, wasn't that easy?
Actual Gozleme Directions
Fill half of rolled out dough with the filling and pinch closed; cook in frying pan with olive oil or butter (depending on taste) until browned. Serve immediately.
Sour Cream Doughnuts
Another Hannukah classic...just in time for Passover. You wouldn't believe how simple these are (doughnuts always seemed so...complicated). Surprisingly little sugar (but I'm sure the oil and sour cream don't make it any healthier!)
Ingredients
2 1/2 cups flour (312 g.)
1 tsp. baking powder
2 eggs
1 1/2 cups sour cream
2 T. sugar
1 T. vanilla
1 cup powdered sugar
Oil for cooking
Directions
1. Mix flour, baking powder, eggs, sour cream, sugar, and vanilla together in large bowl
2. In deep frying pan, heat oil (deep enough for 1 inch of dough)
3. Roll dough into balls and cook a couple at a time for 3-5 minutes
4. Remove and coat with powdered sugar
Ingredients
2 1/2 cups flour (312 g.)
1 tsp. baking powder
2 eggs
1 1/2 cups sour cream
2 T. sugar
1 T. vanilla
1 cup powdered sugar
Oil for cooking
Directions
1. Mix flour, baking powder, eggs, sour cream, sugar, and vanilla together in large bowl
2. In deep frying pan, heat oil (deep enough for 1 inch of dough)
3. Roll dough into balls and cook a couple at a time for 3-5 minutes
4. Remove and coat with powdered sugar
Latkes
A Hannukah classic, just in time...for Passover. Oh, well. These are very tasty, but I hope your house is well-ventilated! Serve it with the classics: sour cream and/or applesauce!
Ingredients
1/2 large onion, chopped
6 baking potaties, peeled
2 beaten eggs
1/2 tsp. baking powder
1 1/2 tsp. salt
2 T. flour (30 g.)
1/4 tsp. white pepper
Oil for cooking
Directions
1. Grate potatoes and place them in cold water
2. When you're finished grating them, remove water by draining the potatoes through a sieve, then mix them
3. Mix the potatoes and onions together in a large bowl
4. Add eggs, baking powder, salt, flour, and pepper
5. Shape into 3-inch pancakes (add more flour if the pancakes are not sticking together, but usually 2 tablespoons is fine)
6. Cook in oil (medium-high to high heat) for about 4 minutes on each side; place cooked latkes on a paper-towel covered plate
Ingredients
1/2 large onion, chopped
6 baking potaties, peeled
2 beaten eggs
1/2 tsp. baking powder
1 1/2 tsp. salt
2 T. flour (30 g.)
1/4 tsp. white pepper
Oil for cooking
Directions
1. Grate potatoes and place them in cold water
2. When you're finished grating them, remove water by draining the potatoes through a sieve, then mix them
3. Mix the potatoes and onions together in a large bowl
4. Add eggs, baking powder, salt, flour, and pepper
5. Shape into 3-inch pancakes (add more flour if the pancakes are not sticking together, but usually 2 tablespoons is fine)
6. Cook in oil (medium-high to high heat) for about 4 minutes on each side; place cooked latkes on a paper-towel covered plate
Ginger Yogurt Chicken
Marinade for chicken (I like breasts, cubed, about 4):
2 1/2 cups yogurt
Lemon juice (1 lemon's worth or 2 T.)
2 T. fresh ginger, sliced
1 1/2 tsp. salt
1 tsp. coriander
1 tsp. turmeric
1/2 tsp. cumin
1 tsp. black pepper
3/4 tsp. cayenne pepper
2 cloves garlic, pressed (or finely chopped)
2 T. olive oil
Directions
Marinate overnight (or at least for a couple of hours), then cook on stovetop until chicken is cooked through. Eh, voila, tres simple, no?
Just make sure not to marry Turks, who don't like ginger :(
Lasagna
The idea of making lasagna always seemed a little daunting to me. This was surprisingly easy (minus the multitasking and long list of ingredients) and incredibly delicious; beats any restaurant lasagna!
I add spinach to the ricotta, which makes it slightly healthier. Spinach haters rejoice! You can barely taste it.
Ingredients
9 lasagna noodles
1 lb. ground beef
1/2 cup onion
1 clove garlic
2 cans tomato paste (6 oz. each)
1 jar pasta sauce sauce
2 tsp. sugar
1 tsp. basil, oregano, marjoram (or whatever Italiany herbs you feel like)
1/2 tsp. pepper (I like a little more)
1/2 tsp. salt
1 egg
1 15 oz container of ricotta
1 bag frozen spinach (thawed and drained; optional)
2 cups mozzarella
1/4 cup parmesan
Olive oil for cooking (about 2 T)
Directions
1. Preheat oven to 350
2. Boil the lasagna noodles until tender (put some olive oil in the pot to prevent them from sticking to each other)
3. While lasagna is boiling, on medium-high heat, saute onions in the olive oil, adding garlic a little later (it tends to scorch). Add the beef and brown it.
4. Add tomato paste, spaghetti sauce, sugar, pepper, basil, oregano, and salt, and lower the heat
5. In a separate bowl, whisk together the ricotta and egg and the frozen spinach if you have it.
6. When all your ingredients are ready, put 1/4 sauce at the bottom of a lasagna pan. The add noodles, 1/4 of the sauce, 1/2 of the ricotta, then 1/3 of the mozzarella. Layer again, eventually ending with noodles, sauce, and mozzarella. There should be, in total, 4 layers of meat, 2 layers of ricotta, 3 layers of noodles, and 3 layers of mozzarella (last one with parmasan). At this point you can refrigerate it for up to a couple of days so that you can pop it into the oven whenever you need it.
7. Cover with foil (rub bottom with olive oil so it doesn't stick to the lasagna) and put in the oven for 25 minutes; remove foil and cook for an additional 15-30 minutes (until it's bubbly)
This makes a LOT of lasagna, so either feed a party or a family or be prepared for leftovers.
Sunday, March 7, 2010
Beetroot with apples and goat cheese
Exactly like it sounds. This is a surprisingly tasty recipe, despite the oddity of the combination. This is a great way to get your folate/fiber! My cousin Ilya made this recipe for me when I was visiting him, and it has made a beetroot fan out of this previous hater.
Ingredients
3 cooked beetroots (I buy them packaged, since I'm lazy, but if you are hardcore you can peel and steam them yourself)
2 granny smith apples, cored
Goat cheese
Directions
1. Preheat oven to 375
2. Slice the beetroots and apples horizontally into 1/2 inch slices
3. Place the apples onto an aluminium foil lined cookie sheet and place the sliced beats on top
4. Put goat cheese on top, amount depending on your taste (I like it sliced into medallions [or the undignified "crottes", as they say in France], but you can crumble it on top if you want to keep it light)
5. Cook until goat cheese begins to melt and turn brown; the apples should be softened by now (and soaked with beetroot juice)
Just slice and enjoy! An excellent side dish.
Ingredients
3 cooked beetroots (I buy them packaged, since I'm lazy, but if you are hardcore you can peel and steam them yourself)
2 granny smith apples, cored
Goat cheese
Directions
1. Preheat oven to 375
2. Slice the beetroots and apples horizontally into 1/2 inch slices
3. Place the apples onto an aluminium foil lined cookie sheet and place the sliced beats on top
4. Put goat cheese on top, amount depending on your taste (I like it sliced into medallions [or the undignified "crottes", as they say in France], but you can crumble it on top if you want to keep it light)
5. Cook until goat cheese begins to melt and turn brown; the apples should be softened by now (and soaked with beetroot juice)
Just slice and enjoy! An excellent side dish.
Spinach with rice
Turkish soul food. This is surprisingly awesome for something that's good for you.
Ingredients
About 10-12 ounces of spinach (I use frozen, but fresh is always good!)
1 garlic clove, finely chopped
1 medium onion, chopped
1 medium tomato, diced
1/3 cup rice (I like basmati)
Olive oil for cooking
Salt and pepper to taste
(serve with plain yogurt)
Directions
1. Saute onion in olive oil in a medium pot (not a frying pan), adding the garlic a little later (garlic scorches, so be careful!)
2. Add spinach, tomato, rice, salt and pepper to the pot.
3. Cover the lid and cook for about 20 minutes on medium-low heat. The rice should be cooked through, but make sure before you take it off the burner
Ingredients
About 10-12 ounces of spinach (I use frozen, but fresh is always good!)
1 garlic clove, finely chopped
1 medium onion, chopped
1 medium tomato, diced
1/3 cup rice (I like basmati)
Olive oil for cooking
Salt and pepper to taste
(serve with plain yogurt)
Directions
1. Saute onion in olive oil in a medium pot (not a frying pan), adding the garlic a little later (garlic scorches, so be careful!)
2. Add spinach, tomato, rice, salt and pepper to the pot.
3. Cover the lid and cook for about 20 minutes on medium-low heat. The rice should be cooked through, but make sure before you take it off the burner
Guacamole
Best guacomole you've ever tasted, guaranteed. You can add jalepenos or cilantro (blech) if you really want to, but this is perfectly good as is, I promise.
Ingredients
2 avocados, cut into 1/2 inch chunks (you can mash it if you want, but why???)
1-2 tomatoes, chopped
1 large clove of garlic, VERY finely chopped
1/2 white onion, finely chopped
Juice from 1-2 limes
Fresh ground pepper and salt to taste
Directions
1. Mix together onions, garlic, and tomatoes
2. Fold in the avocados; stir if you want it mushier
3. Add salt, pepper, and lime to taste. If it's too limey, add more salt. Too salty, add more lime.
Ingredients
2 avocados, cut into 1/2 inch chunks (you can mash it if you want, but why???)
1-2 tomatoes, chopped
1 large clove of garlic, VERY finely chopped
1/2 white onion, finely chopped
Juice from 1-2 limes
Fresh ground pepper and salt to taste
Directions
1. Mix together onions, garlic, and tomatoes
2. Fold in the avocados; stir if you want it mushier
3. Add salt, pepper, and lime to taste. If it's too limey, add more salt. Too salty, add more lime.
Quesadillas
Ingredients
1 cup sweet frozen corn
1 can Bush's seasoned black beans, drained (I don't work for Bush's, I just like their seasoned beans)
1 red onion, finely chopped
1/2 red pepper, chopped (optional)
Mozzarella and cheddar cheese
8-10 tortillas (click for recipe)
olive oil
butter
Directions
1. Heat oven to 375 degrees
2. Saute the onions in the olive oil until translucent in a large frying pan
3. Lower the heat to medium-low and add the corn, then the beans and red peppers when the corn has thawed, mixing until warm
4. Place 1 layer of tortillas on a cookie sheet
5. Place bean/corn mixture on top of the tortillas
6. Sprinkle plenty of cheese on top (mix cheddar and mozarella for best results, but can use either/or), depending on your taste (more cheese means they will hold together better) and put another tortilla on top
7. Brush top of quesadilla with butter and place in the oven until cheese has melted
8. Turn quesadilla over, brush top with butter, and broil on low until lightly brown and crispy
Serve with sour cream, guacamole, salsa, or whatever your sick mind can come up with
Basmati Rice (How to cook basmati rice)
I don't really get why people make "minute rice". It takes just as long, is easily as complicated, and tastes, quite frankly, gross. Here is a simple way to cook basmati rice, which tastes and smells about a thousand times better.
Ingredients (for about 2 people)
1 cup of basmati rice
2 cups of water
1 T. butter
1 tsp. salt
(Double for more servings; just make sure that there is exactly twice as much water as rice)
Directions
1. Wash basmati rice 3 times
2. Soak rice in water for approximately 30 minutes (it should start to look whitish, which is possible for rice, believe it or not)
3. Drain the soaking water, then add the water to cook it in
4. Put on the stove on medium, placing the salt and butter directly on top of the water
5. Allow to boil uncovered; when the water reaches just below the rice line, turn the stove down to low and cover the pot
6. Cook for an additional 10 minutes (keep covered on low heat)
7. Fluff before serving
Ingredients (for about 2 people)
1 cup of basmati rice
2 cups of water
1 T. butter
1 tsp. salt
(Double for more servings; just make sure that there is exactly twice as much water as rice)
Directions
1. Wash basmati rice 3 times
2. Soak rice in water for approximately 30 minutes (it should start to look whitish, which is possible for rice, believe it or not)
3. Drain the soaking water, then add the water to cook it in
4. Put on the stove on medium, placing the salt and butter directly on top of the water
5. Allow to boil uncovered; when the water reaches just below the rice line, turn the stove down to low and cover the pot
6. Cook for an additional 10 minutes (keep covered on low heat)
7. Fluff before serving
Roasted Red Potatoes with Garlic and Rosemary
Ingredients
-About 2.5 lbs. washed red potatoes, cut into even chunks (smaller potatoes in 4, medium potatoes into 6, etc.)
-8+ sprigs of fresh rosemary, coarsely chopped (I use the whole package)
-1/3 cup olive oil
-3-6 cloves of garlic, minced/pressed
-1 tsp. of salt (plus more for sprinkling)
Directions
1. Preheat oven to 350
2. Mince garlic cloves and rub the 1 tsp. of salt into them to create a sort of "paste". The salt should be almost fully absorbed.
3. Add garlic to a large bowl, mix in with half the rosemary and the olive oil, mix together
4. Coat the potatoes in the olive oil
5. Put into a roasting pan (we don't have one, so we use a cookie sheet lined with aluminium foil) so that they are evenly spaced
6. Cook for about 45-55 minutes, or until it starts looking dryer and slightly brown on the bottom
Salmon "burgers"
These aren't much like burgers, but they are very healthy and seriously delicious. These have a bit of a kick. I served them with roasted red potatoes and they went very well together.
Ingredients
1 to 1.5 lbs. salmon filet, chopped
6 T. mayonnaise
4 tsp. lemon juice
Fresh chives, chopped (if you grab a bunch, about 3/4 inch in diameter)
3 heaping tsp. grainy dijon mustard (depending on taste)
1/4-1/2 tsp. cayenne pepper (depending on how much kick you want)
About 20 crumbled crackers (I like mini stoned wheat thins, but saltines should work fine)
2 medium zuchinni, peeled and grated
Salt to taste (I don't use any, but my husband prefers it)
(Serve on one slice toasted boule)
Directions
1. Preheat oven to 350
2. Whisk together mayo, mustard, lemon juice, cayenne pepper, and chives
3. Add grated zuchinni and salmon to mayonnaise mixture
4. Crumble crackers over the mixture and mix; it won't ever form into perfect patties, but if it looks more like a salad than like a burger mixture, add more crackers so that it "holds"
5. Shape into patties and cook in the oven for about 15 minutes
Ingredients
1 to 1.5 lbs. salmon filet, chopped
6 T. mayonnaise
4 tsp. lemon juice
Fresh chives, chopped (if you grab a bunch, about 3/4 inch in diameter)
3 heaping tsp. grainy dijon mustard (depending on taste)
1/4-1/2 tsp. cayenne pepper (depending on how much kick you want)
About 20 crumbled crackers (I like mini stoned wheat thins, but saltines should work fine)
2 medium zuchinni, peeled and grated
Salt to taste (I don't use any, but my husband prefers it)
(Serve on one slice toasted boule)
Directions
1. Preheat oven to 350
2. Whisk together mayo, mustard, lemon juice, cayenne pepper, and chives
3. Add grated zuchinni and salmon to mayonnaise mixture
4. Crumble crackers over the mixture and mix; it won't ever form into perfect patties, but if it looks more like a salad than like a burger mixture, add more crackers so that it "holds"
5. Shape into patties and cook in the oven for about 15 minutes
Thursday, March 4, 2010
Pancakes (best you've ever had!)
Ingredients
1 1/4 cup of flour
1 3/4 tsp. baking powder
1 tsp. salt
2-3 T. sugar
1+ cup milk
2 eggs
1/4 tsp. almond extract
1/2 stick butter
Directions
1) Mix dry ingredients together then add the milk, eggs, and almond extract
2) Cook the half stick of butter on a large frying pan until melted, then add to the batter (you can use a spatula if there is too much butter in the pan)
3) On slightly-above medium heat, cook the pancakes, turning over when the edges look dry and bubbles begin to form in the batter (note: the first batch usually looks a little flat)
4) Add butter as needed
OPTIONAL INGREDIENTS
You can replace the almond extract with 1/2 to 1 tsp. of vanilla extract.
You can also add canned or frozen corn to the batter before you cook it (remove any almond or vanilla extract to the mix). Chopped apples and blueberries are also good choices, but can make it difficult to cook.
1 1/4 cup of flour
1 3/4 tsp. baking powder
1 tsp. salt
2-3 T. sugar
1+ cup milk
2 eggs
1/4 tsp. almond extract
1/2 stick butter
Directions
1) Mix dry ingredients together then add the milk, eggs, and almond extract
2) Cook the half stick of butter on a large frying pan until melted, then add to the batter (you can use a spatula if there is too much butter in the pan)
3) On slightly-above medium heat, cook the pancakes, turning over when the edges look dry and bubbles begin to form in the batter (note: the first batch usually looks a little flat)
4) Add butter as needed
OPTIONAL INGREDIENTS
You can replace the almond extract with 1/2 to 1 tsp. of vanilla extract.
You can also add canned or frozen corn to the batter before you cook it (remove any almond or vanilla extract to the mix). Chopped apples and blueberries are also good choices, but can make it difficult to cook.
Kofte (Turkish meatballs)
These are juicy and delicious. You can use this as a burger recipe, too!
Ingredients
-1 pack of ground beef (about 1.5 - 2 lbs)***
-1 medium-sized onion, finely chopped or grated*** (depending how you like it)
-1 tsp. baking soda + 1/2 tsp.***
-1 tsp. salt + 1/2 tsp.***
-1 tsp. vinegar
-1/2-1 tsp. cumin
-1/2 tsp.t black pepper
-3 sprigs of fresh parsley, finely chopped
-olive oil for cooking
***You are going to make a starter for this by mixing 1/4 of the beef, 1/4 of the onion, 1/2 tsp. salt, and 1/2 tsp. baking soda. Mix it all together by squeezing between your hands, then place in a ziploc bag and leave in the fridge overnight.
Directions
1) Mix onions, salt, cumin, parsley, and black pepper in a medium-large bowl.
2) Add baking soda and vinegar so it starts to fizz.
3) Mix in the beef and starter fairly quickly, so the chemical reaction is still going on
4) Cover tightly in plastic wrap and leave kofte mix in the fridge for at least 30 minutes, preferably at least 2-4 hours, to allow it to "puff up".
5) Heat the olive oil on medium-high heat in a large pan
6) Meanwhile, roll the kofte into slightly flattened 2-by-1-inch meatballs and cook them in the olive oil on both sides until cooked through
7) Place onto plate with paper towel to absorb some of the grease
Ingredients
-1 pack of ground beef (about 1.5 - 2 lbs)***
-1 medium-sized onion, finely chopped or grated*** (depending how you like it)
-1 tsp. baking soda + 1/2 tsp.***
-1 tsp. salt + 1/2 tsp.***
-1 tsp. vinegar
-1/2-1 tsp. cumin
-1/2 tsp.t black pepper
-3 sprigs of fresh parsley, finely chopped
-olive oil for cooking
***You are going to make a starter for this by mixing 1/4 of the beef, 1/4 of the onion, 1/2 tsp. salt, and 1/2 tsp. baking soda. Mix it all together by squeezing between your hands, then place in a ziploc bag and leave in the fridge overnight.
Directions
1) Mix onions, salt, cumin, parsley, and black pepper in a medium-large bowl.
2) Add baking soda and vinegar so it starts to fizz.
3) Mix in the beef and starter fairly quickly, so the chemical reaction is still going on
4) Cover tightly in plastic wrap and leave kofte mix in the fridge for at least 30 minutes, preferably at least 2-4 hours, to allow it to "puff up".
5) Heat the olive oil on medium-high heat in a large pan
6) Meanwhile, roll the kofte into slightly flattened 2-by-1-inch meatballs and cook them in the olive oil on both sides until cooked through
7) Place onto plate with paper towel to absorb some of the grease
Apple Pie Recipe
YUMMM!!!!
Crust
Crust:
6 T. butter
6 T. (1/3 cup) crisco
2 cups flour
1 tsp. salt
2 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 large glass ice cold water
Directions:
1. Mix dry ingredients
2. Using a pastry cutter or your fingers, (or a food processor) blend crisco and butter into flour until it's crumby looking (not crummy looking, hopefully!)
3. Add ice water 1 tablespoon at a time until dough just holds together
4. Divide dough into two parts; shape into discs and wrap each disc in plastic wrap and put in the fridge or freezer while you make you apples (you want it to be hard enough so it's not sticky, but not so hard it's impossible to roll it)
5. Take the dough out of the fridge and roll out on a floured surface with a floured rolling pin.
6. Use one half for the bottom and one half for the top
Filling
Ingredients:
5-6 Granny Smith apples, peeled, cored, and sliced into 1/4 inch slices
3/4 cup sugar
2 T. flour
2-3 tsp. cinnamon
1/2 tsp. nutmeg
2 pinches clove (optional)
Lemon zest from 1 lemon
Juice from 1/2 lemon
1 tsp. vanilla extract
2 T. softened butter
Directions:
1) Preheat over to 450 degrees.
2) Mix all ingredients (except butter) in a large bowl.
3) Put mixture into bottom pie crust.
4) Dot the top of the filling with butter and cover with the top pie crust
5) Close the crust by pinching the top and bottom together; cut 6 slits (like rays of sunshine) in the top for ventilation. Or you can make a criss cross crust.
6) Put into oven for 10 minutes. After the 10 minutes are up, lower the oven to 350 degrees and cook for an additional 40-45 minutes (closer to 40 minutes if you have a criss-cross crust). I recommend placing a piece of foil under the pie, as it tends to leak.
Crust
Crust:
6 T. butter
6 T. (1/3 cup) crisco
2 cups flour
1 tsp. salt
2 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 large glass ice cold water
Directions:
1. Mix dry ingredients
2. Using a pastry cutter or your fingers, (or a food processor) blend crisco and butter into flour until it's crumby looking (not crummy looking, hopefully!)
3. Add ice water 1 tablespoon at a time until dough just holds together
4. Divide dough into two parts; shape into discs and wrap each disc in plastic wrap and put in the fridge or freezer while you make you apples (you want it to be hard enough so it's not sticky, but not so hard it's impossible to roll it)
5. Take the dough out of the fridge and roll out on a floured surface with a floured rolling pin.
6. Use one half for the bottom and one half for the top
Filling
Ingredients:
5-6 Granny Smith apples, peeled, cored, and sliced into 1/4 inch slices
3/4 cup sugar
2 T. flour
2-3 tsp. cinnamon
1/2 tsp. nutmeg
2 pinches clove (optional)
Lemon zest from 1 lemon
Juice from 1/2 lemon
1 tsp. vanilla extract
2 T. softened butter
Directions:
1) Preheat over to 450 degrees.
2) Mix all ingredients (except butter) in a large bowl.
3) Put mixture into bottom pie crust.
4) Dot the top of the filling with butter and cover with the top pie crust
5) Close the crust by pinching the top and bottom together; cut 6 slits (like rays of sunshine) in the top for ventilation. Or you can make a criss cross crust.
6) Put into oven for 10 minutes. After the 10 minutes are up, lower the oven to 350 degrees and cook for an additional 40-45 minutes (closer to 40 minutes if you have a criss-cross crust). I recommend placing a piece of foil under the pie, as it tends to leak.
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