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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Shrimp scampi



Serve this great tasting shrimp scampi as a first course or appetizer or serve it along with hot cooked rice or angel hair pasta and a salad for a complete meal.

Ingredients
1 1/2 pounds extra-large shrimp (or jumbo shrimp, from 16 to 26 per pound)
2 green onions
1/3 cup clarified butter
4 tablespoons garlic (minced)
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley
Kosher salt
Freshly ground black pepper


Steps to Make it

Peel the shrimp.
Pat them dry with paper towels.
Slice the green onions, keeping the white and light green parts separate from the dark green. Set the dark green sliced green onions aside for garnish.
Heat the butter in large skillet over medium heat. Cook the garlic for 1 or 2 minutes or until softened, but not browned.
Add the shrimp to the garlic, along with the green onions (white and light green parts), wine, and lemon juice. Cook, stirring, until shrimp are pink and firm, about 1 to 2 minutes on each side. (Don't overcook!)
Add the chopped parsley and salt and pepper before serving.
Garnish with lemon wedges and the sliced dark green onions

Pineapple chicken stir fry



Ingredients
1 pound chicken breasts (boneless, skinless)
1 teaspoon vegetable oil
1 small onion (diced)
4 cloves garlic (minced)
2 cups pineapple (chopped)
1 cup red bell pepper (finely diced)
1/3 cup scallions (diced)

For the Sauce:
1 tablespoon cornstarch
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon white vinegar
1/3 cup brown sugar

For Serving:
Steamed rice
Chopped peanuts or sesame seeds (for garnish)

DIRECTIONS

Add the oil to a saute pan or wok. Heat on high heat and add the chicken and half of the garlic. Do not disturb the chicken and let it cook on high heat for about 3 minutes, or until browned.
Stir the chicken, rotating it to the other side to brown. Add in the diced onions. Cook them together stirring occasionally until the onions are softened and the chicken is cooked through.
Put the cornstarch, ginger, red pepper flakes, and remaining half of the garlic into a small bowl. Gradually whisk in the soy, broth, vinegar and brown sugar.
Add the sauce to the pan and cook for two minutes, or until the sauce is thickened.
Toss the diced pineapple and chopped bell pepper into the chicken and sauce. Stir it until they are coated with sauce. Top it with scallions. Stir and cook for another minute or two. If you want the bell peppers softer you can toss them in with the chicken while it is cooking or cook the entire mixture for longer.

Serve with hot rice, more scallions, and crushed peanuts or sesame seeds if you wish.

Соленый хворост

Ингредиенты

200 гр муки
1 яйцо
соль
1 ст. л. черного кунжута
1 ст. л. растительного масла

Приготовление:

Просеять в миску муку, добавить соль и кунжут.
Перемешать, сделать углубление, добавить яйцо, растительное масло, немного (30мл) воды и начать замешивать тесто. Воду можно подливать по мере надобности. На такое количество уйдет примерно 50мл воды.
Тесто должно быть плотным и тугим.
Положить тесто в пакет и оставить на полчаса.
Через полчаса тесто станет мягче и его легче вымесить. Что и нужно сделать в течение 2-3 минут. Консистенция должна стать более эластичной, т. к. его придется раскатывать максимально тонко.
Опять положить тесто в пакет и оставить отдыхать еще на 2 часа.
Тесто раскатать в тонкий пласт на столе, подпыленном мукой.
Жарить хворост несколькими партиями, до золотистого цвета и выкладывать на тарелку, застеленную бумажными полотенцами.

Spanakopita



INGREDIENTS

FOR THE FILLING
2 (10-oz.) packages frozen chopped spinach, thawed
1 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
2 green onions, thinly sliced
2 cloves garlic, minced
1/2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/4 c. freshly chopped dill
1 tsp. lemon zest
1 c. crumbled feta
Pinch of nutmeg (optional)

FOR THE WRAPPER
10 (17"-x-12") phyllo sheets, thawed if frozen
3/4 c. (1 1/2 sticks) melted butter


Make filling: Preheat oven to 375° and line two medium baking sheets with parchment paper.
Using a clean kitchen towel, squeeze all excess moisture out of spinach. Transfer to a large bowl.
In a large skillet over medium heat, heat oil. Add onion and green onions and cook until softened, 5 minutes. Add garlic, oregano, red pepper flakes if using, and season with salt and pepper. Transfer mixture to bowl with spinach.
Add dill, lemon zest, feta, and nutmeg to bowl with spinach and stir until all ingredients are evenly mixed and season again with salt and pepper, if needed.
Remove phyllo from refrigerator and cover with a lightly damp kitchen towel. Take 1 phyllo sheet and place on a clean surface. Brush all over with melted butter, then top with another sheet of phyllo. Brush second sheet of phyllo all over with butter, then slice into 6 long, evenly sized strips.
Assemble spanakopita:
Place a tablespoon of spinach mixture on the corner. Fold corner over mixture to make a triangle, then continue folding until phyllo strip is completely folded.
Place all folded triangles seam side down on prepared baking sheets and brush with butter. Bake until golden and crisp, 20 to 23 minutes. Let cool slightly before serving.

Naan



Ingredients

250 g (2 cups) plain (all purpose) flour
250 g (1 1/4 cups) plain yogurt
2 teaspoons baking powder
1/4 teaspoon salt

Instructions

Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.
Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.
Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

Red Lentils Dhal



Ingredients

1 tsp olive oil or coconut oil
2 onions diced
3 garlic cloves finely chopped
1 tbsp fresh ginger peeled and grated
½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp mustard seeds
2 tsp ground turmeric
1 tsp garam masala
1 cup (200g) dried red lentils, uncooked (rinsed and drained)
1 can (14oz/400ml) chopped tomatoes
1 can (14oz/400ml) coconut milk
2 cups (500ml) vegetable broth/stock
Salt and pepper
Juice of half a lemon
2 handfuls fresh spinach washed



Instructions

Stovetop One-Pot Lentil Dahl

Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
Stir in the lemon juice and spinach until it wilts.
Serve warm with rice, naan bread or poppadoms.

Instant Pot Lentil Dahl

Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned.
Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
Stir in the lentils, tomatoes, coconut milk and broth/stock.
Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

Slow Cooker Lentil Dahl Recipe

Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.
Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.

Roasted Cod on Spinach with Feta, Lemon and Dill



Ingredients:

-2 tsp olive oil
-4 scallions, thinly sliced
-2 garlic cloves, minced
-12oz bags baby spinach
-1 tbsp water
-1/2 tsp salt
-2 tbsp Italian seasoned bread crumbs
-Grated zest of 1 lemon
-1 tbsp fresh dill
-4 cod fillets
-2 tbsp crumbled feta cheese

Directions:

1. Preheat oven to 425.

2. Heat 1 1/2 tsp of oil in a 2-quart shallow flameproof casserole dish over medium heat. Add scallions and cook, stirring, until softened, about 2 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

3. Add handful of spinach, the water, and 1/4 tsp salt to casserole dish, stirring just until spinach is wilted. Add remaining spinach in batches, stirring until spinach is wilted before adding more. Remove casserole dish from heat. Stir in bread crumbs.

4. Stir together lemon zest, dill, and remaining 1/2 tsp oil and 1/4 tsp salt in a small bowl. Rub herb mixture on both sides of cod. Place fillets, in one layer, on top of spinach. Sprinkle with feta. Transfer casserole to oven and bake until fish is opaque in the center, about 12 minutes

Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese



INGREDIENTS

1 pound chicken cutlets
Coarse salt and ground pepper
4 ears corn,
2 tablespoons fresh lemon juice
1 pound arugula
2 large tomatoes, sliced into wedges
1/2 cup crumbled Gorgonzola


DIRECTIONS

1. Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
2. Grill and cut corn
3. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.

Thai Pineapple Fried Rice

Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance.



INGREDIENTS

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1 ½ cups chopped fresh pineapple
1 large red bell pepper, diced
¾ cup chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves, torn into little pieces, for garnishing

INSTRUCTIONS

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil.
Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel.
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes.
Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.
Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat.
Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Slice the remaining ½ lime into 4 wedges.
Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.