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[sticky post]Birth of my journal.
yosemite_ca
Этот журнал заведен с одной единственной целью. Он будет посвящен здоровому питанию и немножко рукоделию.
В нем не будет ничего другого - никаких путешествий, никакой политики, ничего о моей работе и семье.
Только кулинария и сопутствующее.
И разумеется у меня накопилась масса отличных опробованных вегетарианских и веганских рецептов, которые я буду здесь собирать в своеобразную кулинарную книгу.
Ну и обычные рецепты тоже будут, которые мне понравились.

P.S. Я совершенно равнодушна к посещаемости моего журнала посторонними жж пользователями, к рейтингам, популярности и наличию виртуальных френдов. Этот журнал исключительно для моего личного удобства.
Но если кому-то он окажется полезным, то милости просим! Welcome!

Lemon-Garlic Tilapia
yosemite_ca



Ingredients

4 5-ounce tilapia fillets
Kosher salt and freshly ground pepper
1/4 cup all-purpose flour
6 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine
Grated zest and juice of 1 lemon, plus wedges for serving
1 tablespoon unsalted butter
1/4 cup chopped fresh parsley
1 5-ounce package baby spinach (about 8 cups)


Directions

Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper.
Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate and keep warm. Wipe out the skillet.

Heat 3 tablespoons olive oil in the skillet over medium heat.
Add the garlic and cook, stirring, until it starts browning, about 2 minutes.
Add the chicken broth, wine, and lemon zest and juice.
Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper.
Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.

Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper.
Divide among plates, top with the fish and drizzle with some pan sauce.
Serve with lemon wedges.
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[reposted post]Что-то давно мы ничего не готовили! Баклажаны
всадник
rider3099
reposted by yosemite_ca
Пока Бодя добросовестно и ретиво исполняет обязанности генерального директора по охране дома,

180817_095535_2018-08-17 09.55.35-1.jpg

Собственно, рецепт с фотоCollapse )

[reposted post]Не повторяйте моих ошибок!
всадник
rider3099
reposted by yosemite_ca
Вот скажите мне честно, друзья, для чего предназначены выходные? Правильно! Для отдыха же! Для неспешной или отчаянной прогулки - это уж кто как любит, для просмотра захватывающего фильма, встреч с друзьями, чтения увлекательной книжки... И еще для неотвратимой, засасывающей, героической, расслабляющей, упоительной лени.

Собственно говоря, мы с Бодей так и намеревались провести субботу. И даже удобно устроились в кресле. Но тут мне в голову пришла совершенно неожиданная мысль: а не пропылесосить ли квартиру? Вслед за ней появилась другая - а не протереть ли пыль? Дальше - больше: не помыть ли полы и ванные комнаты? Ну, а потом совсем уж крамольная: не приготовить ли баклажаны по новому рецепту? Учитывая то, что баклажаны я не покупала с прошлого года, пришлось ехать в магазин.

Итак, рецепт!

Вам понадобятся:
2 баклажана средних размеров. Их необходимо запечь в духовке (45-60 минут при температуре 180 С);




РЕЦЕПТCollapse )

Korean Seafood Pancake (Haemul Pajeon)
yosemite_ca


Makes 4 pancakes.

Ingredients:
2 cups all-purpose flour
2 cups water
2 eggs
1 bunch scallions
Vegetable oil
3 cups mixed seafood of your choice (fresh!) – such as oysters, shrimp, clams, octopus, squid …


Dipping Sauce:
¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil


Preparation:

Mix the ingredients for the dipping sauce and set aside.
In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter.
Add the scallions and seafood.

Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom.
Pour about ¾ cup batter into the skillet in a circle.
Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned.
Flip over and cook another 6-8 minutes. Transfer to a serving plate.

Slow-Cooker Black Eyed Peas
yosemite_ca
Ingredients

1lb dried black-eyed peas soaked overnight
4 cups chicken broth
2cups diced cooked ham
1cup water
1/2teaspoon salt
1/4teaspoon ground red pepper (cayenne)
3 cloves garlic, finely chopped
2 medium carrots, chopped (1/2 cup)
2 sprigs (4 inch) fresh thyme
1 large onion, chopped (1 cup)
1 jalapeño chile, seeded, chopped
5 cups torn escarole or kale
Red pepper sauce, if desired

Cooking instructions
1
Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except escarole and pepper sauce.
2
Cover; cook on Low heat setting 8 hours or until peas are tender.
3
Stir in escarole. Cover; cook 1 hour longer or until escarole is wilted and tender. Serve with pepper sauce.
Tags:

Bacon and Egg potato salad
yosemite_ca
Ingredients

2 pounds small red-skinned potatoes, quartered
1 pound bacon, chopped
2 large eggs
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, finely chopped
1 medium red onion, diced
1 tablespoon sugar
Kosher salt and freshly ground pepper

Directions

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.
Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

Arugula Salad
yosemite_ca
Ingredients

SALAD
1/2 cup raw pecans
7 ounces arugula (organic when possible)
2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)
1/4 red onion (thinly sliced)
2 Tbsp dried cranberries (optional)
DRESSING
1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil

Instruction

Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).
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Chicken Tikka Masala
yosemite_ca
Easy Chicken Tikka Masala

Ingredients
1.5 pounds chicken breast or thigh meat cut into 1-inch cubes
1/2 cup Greek yogurt
1.5 tablespoons garam masala divided
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 tablespoons butter divided
1 onion diced
1 tablespoon fresh ginger grated (see notes)
2 cloves garlic minced
14.5 oz. canned crushed tomatoes or pureed
1/4 teaspoon cayenne pepper
1/2 cup heavy cream whole or coconut milk can also be used


Instructions
Marinate the chicken in the yogurt (1/2 cup), 1/2 teaspoon of the garam masala, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon) for at least 20 minutes or overnight.
Heat 2 tablespoons butter in a large, deep skillet or pot over medium-high heat.
Brown the marinated chicken on both sides over very high heat- it shouldn't be fully cooked, you're just trying to get some color on it (about 2-3 minutes on each side). Remove from the pot and set aside.
Add remaining 2 tablespoons butter to pot and sauté the onions over medium heat until very soft, about five minutes.
Stir in the remaining 1 tablespoon garam masala and cayenne pepper (1/4 teaspoon). Sauté for a minute or so, until spices are toasted and fragrant.
Add the 2 cloves minced garlic and minced fresh ginger (1 tablespoon) and sauté for approximately 1 minute, or until fragrant.
Pour in the 14.5 oz. crushed tomatoes and add the browned chicken. Bring to a simmer, cover, and cook on low for about 15 minutes, or until chicken is fully cooked.
Stir in the heavy cream (1/2 cup). Taste and adjust seasoning if necessary.
Serve over rice with naan, garnished with chopped fresh cilantro and sliced fresh jalapeños, if desired.
Notes
You can serve this with plain basmati rice (or another variety), but I recommend adding some whole cumin seeds when you cook it to pump up the flavor. I usually toast 1 cup of basmati rice in 1 tablespoon butter along with 1/2 teaspoon whole cumin seeds for 2-3 minutes. Then, I add 1 3/4 cups water, bring to a boil, cover, and turn the heat to low to cook for about 15 minutes.

[reposted post]Рецепт турецких лепешек на сковороде
matveychev_oleg
reposted by yosemite_ca


Базлама — это турецкая лепешка. Турки едят их с чаем на завтрак, смазывая постные лепешки кусочком сливочного масла. А еще очень вкусно есть базламу с твердым сыром.

По классическому рецепту лепешки готовят на дрожжах и воде. Но если ты не дружишь с дрожжевым тестом, то альтернативный рецепт турецких лепешек придется тебе по душе.

Огромный плюс в том, что ингредиенты можно пересчитать на пальцах одной руки. Здесь нет дорогих продуктов, невиданных приправ. Только простые продукты, которые мы привыкли видеть у себя на кухне.

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