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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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.

Burger buns

Ingredients


1 large egg
1/2 cup milk
1/4 cup water
2 tablespoons unsalted butter room temperature
1 tablespoon white sugar
3/4 teaspoon salt
2 1/2 cups all-purpose flour
1 1/8 teaspoon yeast

Instructions

Add all ingredients pan of bread machine in the order listed. Program the machine for the dough cycle, and press start. When the dough cycle has finished, transfer the dough to a floured surface.

Using either a pizza cutter or a dough scrapper, cut the dough into 6 or 8 pieces. Form each piece into a ball and place on parchment lined baking sheet.
Using floured fingertips, flatten each piece until it is about ½-inch thick. Cover; allow to rise in a warm place* until doubled in size, about 30 to 35 minutes.
Preheat oven to 400°F.
Bake 10 to 12 minutes, or until golden brown.

Slow Cooker Texas Pulled Pork

Ingredients

1 teaspoon vegetable oil
4 pound pork shoulder roast
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion chopped
2 large cloves garlic crashed
1 1/2 teaspoon dried thyme

*****************

Pour the vegetable oil into the bottom of slow cooker. Place pork roast into the slow cooker. Pour in the barbecue sauce, apple cider vinegar and chicken broth.
Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic and thyme.
Cover and cook on High for 5-6 hours.
Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices.

Fish taco



Ingredients


1 pound white fish fillet
Salt and pepper
2 tablespoons oil
1 small lime, juiced
1 clove garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
8 white corn tortillas


Fish taco sauce


1/2 cup sour cream
1/3 cup mayonnaise
1 small lime juiced
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon salt
1 teaspoon sriracha hot sauce

Toppings

Pico de gallo
Sheddes cabbage
Cilantro
Red onion
Avocado
Cotija cheese

Instructions

  • Season the fish with a little salt and pepper on both sides.

  • In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.

  • Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.

  • Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once. 

  • Add the corn tortillas to the grill and warm for about 15 seconds on each side. 

  • Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.

  • Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

  • Serve with a side of Authentic Mexican rice

Kitchari spice mix


Turmeric powder.
Most Ayurvedic cooking includes turmeric. The benefits of turmeric are quite vast, ranging from bolstering the immune system, purifying the blood, and promoting clear and healthy skin. It also is slightly heating, supporting the digestion (and associated organs like the pancreas) and the elimination of natural toxins from the gastrointestinal tract.

Mustard seeds.
Mustard seeds have a heating quality that will kindle your digestive fire (agni) and help with occasional bloating and digestive discomfort. It is fantastic for kapha and vata individuals. When used in moderation, as in this spice mix, it is also quite beneficial for pitta individuals.

Cumin seeds.
This herb promotes digestion without being heating. Not only does it support digestion, but it has a taste that will stimulate a healthy appetite. In fact, many people chew on the whole seeds after meals for the taste and to also calm excess vata in the digestive tract.

Ginger powder.
Ginger is known as the “universal medicine” for its broad range of benefits. It is warming, promotes digestion, supports healthy circulation, and removes excess kapha from the lungs. It will also burn natural toxins (ama), which occur when food is not being digested properly.

Asafoetida.
Asafoetida is the primary herb for soothing vata within the digestive tract. It is the key ingredient in hingvastak (which is our Vata Digest if you are looking for it in tablet form). As such, it helps with occasional bloating, gas, and stagnation in the gastrointestinal tract. This herb will also remove natural toxins from the digestive tract and soothe excess vata throughout the body.

Fenugreek.
Fenugreek, with its bitter, pungent, and sweet tastes, is also a huge aid in digestion. It supports absorption of nutrients and is warming, making it especially balancing for vata and kapha.

Mineral salt.
Salt is well known for its ability to stimulate the appetite and enhance the sense of taste. Aadditionally, it kindles the digestive fire, helps digest natural toxins, and can help soothe excess vata. Natural mineral salt is an excellent choice because it is easy to digest and does not cause water retention as readily as other types of salt.


  • teaspoons cumin seeds

  • teaspoons fennel seeds

  • teaspoons coriander powder

  • ½ teaspoon ginger powder

  • ½ teaspoon turmeric powder

  • ½ teaspoon fenugreek seeds

  • ¼ teaspoon black mustard seeds

  • pinch of asafoetida