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 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!
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    excited excited

Homemade Boursin Cheese



INGREDIENTS

2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon basil
1⁄2 teaspoon chives
1⁄2 teaspoon black pepper
1⁄4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley

DIRECTIONS

Have cheeses and butter at room temperature.
Crush garlic.
Mix cheeses, butter and garlic.
Add remaining ingredients, mix well.
Pack into a container just large enough to hold the boursin and store in refrigerator.
To serve, bring to room temperature.

Zuppa Toscana



INGREDIENTS:

1 tablespoon olive oil
1 pound mild Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
3 russet potatoes, chopped
6 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
1/2 bunch kale, stems removed and leaves chopped
1 cup half and half

DIRECTIONS:

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Add garlic, onion and oregano. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in potatoes and chicken broth; season with salt and pepper, to taste.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 1-2 minutes. Stir in half and half until heated through, about 1 minute; season with salt and pepper, to taste.

Chicken and rice

https://bzfd.it/2zMX45V

CHICKEN AND RICE

4 chicken thighs, bone-in skin-on
½ yellow onion, diced small
1 piece ginger, grated, 2 in (5 cm)
3 cloves garlic, minced
1 ½ cups jasmine rice, rinsed well
2 ½ cups water
1 tablespoon Nakano® Natural Rice Vinegar
1 tablespoon soy sauce
1 teaspoon kosher salt, plus more for seasoning chicken

SCALLION SAUCE

6 scallions, thinly sliced
¼ cup Nakano Natural Rice Vinegar
½ teaspoon sugar
¼ teaspoon chili flakes

Preparation

Season chicken thighs on both sides with kosher salt.
Place chicken, skin side down, in a Dutch oven or heavy pot.
Turn on heat to medium-low. Let cook for 5 minutes, then increase heat to medium-high and continue cooking until skin is golden brown and chicken thighs easily release from the pan, about 6–8 more minutes. Remove chicken and set aside.
In the same pot with the chicken fat over medium-low heat, add onion, ginger, and garlic.
Cook, stirring occasionally, until vegetables are softened and translucent, about 8 minutes.
Stir in jasmine rice, water, Rice Vinegar, soy sauce, and 1 teaspoon kosher salt.
Nestle chicken thighs into the rice, skin side up, making sure that the chicken is not fully submerged. Bring to a simmer, then cover pot and reduce heat to low.
Cook for 20 minutes, then take pot off the heat and let rest for 10 minutes while making the scallion sauce.
Scallion sauce: Combine all ingredients in a small bowl. Stir and use the back of a spoon to press down and lightly crush the scallions.
Fluff rice and serve with the chicken and the scallion sauce.

Grilled Shrimp Summer Rolls



Ingredients

2 ounces dried cellophane noodles
16 large shrimp (3/4 pound), shelled and deveined
Salt and freshly ground pepper
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon sesame seeds (optional)
1 teaspoon minced scallion (optional)
2 teaspoons Asian sesame oil
Eight 8 1/2-inch rice paper wrappers
4 romaine lettuce leaves, torn
32 small mint leaves
32 small cilantro leaves
1 carrot, peeled and julienned
How to Make It

In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes. Drain and cover with a damp paper towel until ready to use.

Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side. Let cool, then cut each shrimp in half lengthwise.


Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil.

Soak 1 wrapper in hot water until pliable. Lay the wrapper on a cutting board and blot dry. Arrange 2 pieces of romaine on the bottom third of the wrapper. Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot. Roll up the wrapper, tucking in the ends as you roll. Cover with a damp paper towel. Repeat with the remaining wrappers and fillings. Cut each roll in half and serve with the dipping sauce.
NickFW
  • nickfw

Вертел я эту долму... впервые!

Да, сам я её вертел впервые...

1. Долма и чесночный соус из мацони © NickFW.ru - 31.05.2020г.
1. Долма и чесночный соус из мацони © NickFW.ru - 31.05.2020г.

Однажды попробовав долму, я влюбился в эти «голубцы» из виноградного листа и фарша раз и навсегда!

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NickFW
  • nickfw

5 моих кулинарных радостей...

Люблю готовить! И готовка доставляет мне радость…

5. Скумбрия солёная в мешочке © NickFW.ru - 31.08.2018г.
5. Скумбрия солёная в мешочке © NickFW.ru - 31.08.2018г.

Радость не только от приёма пищи, но и от самого процесса приготовления блюд. Особенно тех, которые ты любишь, но при этом сам никогда не готовил!

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Вера Папкова

Цветная капуста - изящно и тонко

Цветная капуста относится к тем продуктам, которые чем меньше готовить, тем лучше. Оверкукинг, если так можно выразиться, совершенно ее убивает и превращает в какую-то бесхарактерную мяшу с сомнительным запахом. Причем счет идет буквально на минуты - чуть поварить лишнего - и вот, получите непонятное хрючево.

А ведь всего-то нужно не совершать лишних действий, чтобы получить буквально маленький шедевр на тарелке!


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Завела на яндекс-дзэне канал Курочка и дурочка - только рецепты. Заходите, читайте, подписывайтесь )

Ming bean and coconut curry

Ingredients

4 Tbsp canola oil

1 Tbsp whole cumin seeds

9 cloves garlic crushed (about 3 Tbsp crushed garlic)


  • 14 oz can crushed tomatoes

  • 2 Tbsp freshly grated ginger

  • 2 Tbsp ground coriander

  • 1 tsp turmeric

  • 1 tsp sea salt

  • 1 tsp cayenne pepper

  • 4 cups water

  • 1 cup mung beans picked over for stones and well rinsed

  • 14 oz can coconut milk

  • 1-2 medium limes juiced

  • 1/2 cup fresh cilantro chopped

INSTANT POT INSTRUCTIONS

  1. Using the sauté function, heat your Instant Pot on normal heat. Add the cooking oil, and then add the cumin seeds and cook them for approximately one minute, until they sizzle.


  2. Add the garlic, and sauté for 3-4 minutes until it has browned, but watch it very carefully so that it doesn't burn.


  3. Add the crushed tomatoes and stir to combine, then add ginger, coriander, turmeric, salt, and cayenne. Sauté this mixture for 5 minutes, stirring frequently.


  4. Add 3 cups of water and the mung beans. Place the lid on your Instant Pot and put on manual pressure cook HIGH setting for 10 minutes. It should take about 15 minutes to come to pressure.


  5. Allow the pressure to release naturally (this should take about 20-30 minutes) and remove the lid once safe.


  6. Stir in the coconut milk, cilantro, and lime juice. Serve!