Friday, January 25, 2008

mücver - zucchini fritters

This is the only way my son eats zucchini !

Mücver is zucchini fritter as a snack.
It is usually deep fried. Also, is baked. Served with yogurt-garlic sauce.
However I cook on pan. You can serve as a snack for afteernoon tea-time or sometimes for dinner on side.
If you ask me, great for the breakfast! :)

We love it with feta or mozzarella cheese.

4 green zucchini (grated)
1 onion (grated)
1 egg and 4 egg whites or 3 eggs
1 tbsp dry mint
2 tbsp dill(finely chopped)
1 tsp salt
3 tbsp flour
1/4 cup milk

Mix all the ingredients. Heat the pan. Pour 1 tablespoon of mixture.
Cook on each side until golden brown. Brush with vegetable oil and serve!

Thursday, January 24, 2008

pierogi with mushroom filling

This traditional Polish dish recipe
came from my friend Marianna,

d e l i c i o u s !


16 0z mushrooms (finely chopped)
2 tsp olive oil
1 large onion (finely chopped)
3 tablespoons bread crumbs,
salt, pepper

2 cups of flour
1 egg
1/2 cup water

Put the olive oil to frying pan. Add mushrooms and onions and cover.
Cook over medium heat about 30 minutes.
Add bread crumbs, salt, pepper and mix well

Make the dough by mixing the flour, egg, water and salt.
Roll out the dough until 1/8 inch thick.
Cut 2 inches circles with a cookie cutter.
Place a teaspoon of filling in center of every circle.
Fold over the half moon shape and gently seal the edge.
Put some water in the pot. Cook 3-4 minutes in boiling water.

Thank you Marianna,
We ate for lunch today , yum...

(I served with melted butter)

Friday, January 18, 2008

Turkish Red Lentil Soup

easy to make, cheap and freezes well,
increase your energy, good sauce of iron.
You can use yellow split peas instead
1 lb. red lentils
1 onion (chopped)
1 carrot (sliced)
1 potato (peeled and cubed)
1 tbsp tomato puree
6 cups water,
1 tablespoon flour
2 tablespoon butter
salt, black pepper and paprika

Pick over and wash lentils. Put the lentils, onion, potato and carrot in a large thick-bottomed
pan(or a pressure cooker) and add water. Cook until they are all tender.
Liquidize in a blender. Put the mixture back in the pan. Add salt, black pepper.
In a saucepan put the butter and melted. Add flour and stir with a wood spoon 2-3 minutes than
add this mixture and tomato puree to the soup.
Cook 10-15 minutes more.
Sprinkle with paprika and serve!

That is one of my childhood favorites. My mom used to make for all of us!

tips: It is tasty! But some of us don't eat lentils.
Lol, lentils give real bad gas and intestinal cramp.
I put a teaspoon baking powder when the lentils are boiling, it works! ;)

Tuesday, January 15, 2008

spinach omelet with cheese

Good start!

Less cooked spinach and reduced fat ingredients...This is our favorite breakfast.

1 large egg and 3 large egg whites
1/4 cup milk(reduced fat)
1 tablespoon flour
1 cup spinach (finely chopped)
Mozzarella cheese(sliced or shreded) and crushed feta cheese (low fat)
Turkish crushed red pepper, salt

Combine eggs, milk, flour, spinach, salt and pepper in a small bowl.
Pour mixture in a pan.
Heat over medium heat.
Cook until bottom is lightly browned. Place mixed cheese on one half and fold over other half to cover. With a large spatula flip omelet and cook other side.
Transfer omelet to the platter. Brush with the oil and serve !

tips: You can make with chopped brocolli, bell pepper, mushroom and peas.

Monday, January 7, 2008

cheesy stuffed portobello

If you like mushroom, here is a recipe which is very easy to prepare. Serve as an appetizer or anytime needed a healthy snack !

Ingredients: (serves 2)

2 portobello mushrooms,
1 cup cheese (shreded mozzarella, cheddar and
ricotta or crushed feta cheese mix)

1 eggs,
Olive oil, minced garlic, black pepper, crushed red pepper, oregano

Brush the mushrooms with the olive oil.
Bake them in a preheated oven(400) for 10-15 minutes.
Mix rest of the ingredients in a small bowl and
pour on the mushrooms.
Put them back in the oven until the cheese is golden.

Tuesday, January 1, 2008

zeytinyagli biber dolma(stuffed bell pepper in olive oil)

Green pepper is commonly used but
I love to put all colored pepper together!
My mom used to stuff a few tomatoes too!

Brightly colored bell pepper, whether green,
red, orange or yellow are excelent souce of
vitamin C & A and very powerfull antioxidants.

8 green peppers or colored bell peppers
(suitable for stuffing)
1 1/2 cup rice
2 onions (finelly chopped)
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon mint
1 tablespoon pine nuts
2 tablespoon currant
1 bunch dill

2 teaspoon sugar
1 cup water
fresh lemon juice

Put the olive oil, onions in a pan
Cook untill the color of the onions change
Add chopped tomatoes. Stir gently until the tomatoes wilt
Add rice, water, pine nuts, black pepper, sugar,
salt, mint, dill and cook for 15 minutes
Remove from heats
Cut off the top of the peppers and remove all seeds
Stuff the peppers (not to stiff)
Add water, salt and cook until rice is soften
Remove from the heat
Serve in room temprature
or after refrigerate if you can wait ;)

tip: goes great with fresh lemon juice also ,
you can add mussell (15 edible) to stuffing. yummmm!


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