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The birth of my journal.

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 рецептов, которые я буду здесь собирать в своеобразную кулинарную книгу.

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!
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Sushi rice

Ingredients


2 cups uncooked sushi rice
3 cups water
1/4 cup rice vinegar
4  teaspoons white sugar
1 teaspoon salt
1 tablespoon oil




  • the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

balloons, elephants

Аудиокнига

В прошлом году в дорогу на дальнюю дистанцию (примерно 10-12 часов) взяла с собой аудиокнигу на флэшке, и это оказалось круче, чем музыка, по отвлечению от монотонности. Сейчас собираюсь через пару дней выезжать опять, хочу еще, но не знаю, что ) в прошлом году слушала Донну Тартт Маленький друг и Щегол.

Хочется чего-то динамичного, точно не русскоязычного автора (англо, франко, испано - да, в переводе, разумеется), с хорошей начиткой - хотя я вообще не гурман аудиокнижества, если честно, слушала буквально штук пять. Без детоубийств желательно, можно детектив, можно триллер, можно фантастику  - кстати, сборник фантастических рассказов по типу Любовь, смерть и роботы, только аудио - было бы супер.

Еду в отпуск к дитю, каждый раз - подвиг ) машина там нужна, поэтому на ней )

Отвечать, возможно, буду не на все комментарии, прошу прощения. Если буду писать, что это не то - без обид, это чисто, чтобы было на что ориентироваться, чистая вкусовщина, а не капризики.

Arroz con Garbanzos


1/2 dried garbanzo beans
2 quarts water
1 bay leaf
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 large green pepper, finely chopped
1/2 lb smoked bacon, finely diced
1 cup drained and chopped canned whole tomatoes
1 chorizo or another spicy sausage, diced
2 cups raw long grain white rice
salt, pepper to taste


If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.


  1. Drain, reserve the cooking liquid, and discard the bay leaf.

  2. There should be 3 cups of liquid; if necessary, add some water to make that amount.

  3. If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.

  4. In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.

  5. Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.

  6. Add rice, reserved cooking liquid, and chick-peas, and stir to blend.

  7. Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.

  8. Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.

  9. Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.



Bramboraky

4 large potatoes
3 cloves garlic, crushed
1 pinch dried marjoram, optional
2 teaspoons caraway seeds, optional
2 eggs
1 tablespoon milk
3 tablespoons all-purpose flour
salt, pepper, oil for frying


    1. Instructions

    2. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.

    3. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep.

    4. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels.

    5. You can add ham, bacon, or cheese to the pancakes before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer.


Chia seeds “caviar”

Ingredients


  • 4/5 cup water

  • 1/5 cup soy sauce

  • 3 tbsp chia seeds

  • 1 – 2 nori sheets

Instructions


  • Blend a cup of water along with soy sauce and nori sheets (break the sheets to smaller pieces before blending) until even consistency.

  • Mix this liquid with chia seeds in a small bowl.

  • Set aside for at least an hour to allow chia seeds to soak.

  • Serve once ready or keep refrigerated in a jar for up to a week.

Pita bread




1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon oil
1 1/8 cups warm water
3 cups all-purpose flour

Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.

Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.

Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas.




Challah


Ingredients

1 cup warm water
1/2 cup sugar
1 tablespoon honey
1/2 cup vegetable oil
2 1/2 teaspoon salt
2 eggs room temperature
4 cups bread flour
2 1/4 teaspoon yeast
1 egg white

Place warm water, sugar, honey, oil, salt, 2 eggs, flour and yeast in the bread machine. Select dough cycle and press Start.
After machine is done, put the dough on the floured board, punch it down and let it rest for 5 minutes.
Form challah loave, put it on oiled cookie sheet, mist with water, covere loosely with plastic wry and let rise for 1 to 1 1/2 hour in warm place  till double in size.
Brush with egg wash. Put in the oven at 350F for 30-25 minutes.

Tom Kha Gai



Ingredients

1 tablespoon coconut oil
1 tablespoon Thai red curry paste
1/4-1/2 teaspoon red pepper flakes
5 garlic cloves, minced
1 pound chicken thighs cut into thin strips
4 cups chicken stock
3 bay leaves
1 3-inch ginger sliced into 1/2 pieces(no need to peel)
3 stalks lemongrass
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 13 oz. can coconut milk
2 tablespoons Thai fish sauce
2 tablespoons brown sugar
3-4 tablespoons lime juice to taste
8 oz mushrooms, sliced
1 red bell pepper, chopped
Asian chili sauce to taste
lemon juice to taste
Salt and freshly ground black pepper

Garnish

cilantro
green onions
fresh basil
lime juice

Heat 1 tablespoon coconut oil over medium high heat. Add red curry paste, red pepper flakes and garlic and saute for 30 seconds. Add chicken and saute until opaque but not cooked through.

Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil. Lower heat to medium-low; cover and gently simmer for 10 minutes.

Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper. Simmer a couple minutes until bell peppers are crisp tender.

When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
Taste and add additional salt, pepper, lemon juice and Sriracha to taste.

Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.

Glazed Shiitakes With Bok Choy



Ingredients

2 pound baby bok choy
3 tablespoon vegetable oil
3 small dry read Chinese hot pappers
1 pound shiitake mushrooms
4 garlic cloves minced
1 tablespoon grated ginger
1 teaspoon sugar
1 tablespoon sesame oil
3 tablespoon tamari or soy sauce
6 scallions sliced
1 tablespoon roasted sesame seeds


Instructions

Bring a large well-salted water to a boil. Drop bok choy leaves into boiling water and cook fo 1-2 minutes, until barely cooked.
Immediately remove, rinse with cold water, drain and pat dry.
Put a large wok over high heat. Add oil and heat until nearly smoking.
Add hot peppers and shiitake caps, stirring to coat. Stir-fry for 2 minutes.
Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over cooked book choy.
Garnish with scallions and sesame seeds.