kabak salatasi (zucchini salad)

Veggie..veggie..veggie.. ;)
Another zucchini recipe,
garnished with red bell pepper!

Ingredients
4 zucchinies(boiled)
2 gloves garlic(minced)
1 tablespoon mint(dry or fresh, chopped)
1 teaspoon black pepper
1 red bell pepper, lettuce and black olives
vinegar, olive oil and salt

Wash the peeled zucchinies, lettuce and red bell pepper.

Boil the zucchinies until soften. Leave aside to cool.
Put the boiled zucchinies in a bowl. Crush with a fork. Place in a strainer. Leave aside. Be sure all the juices went.
Meanwhile cut the red bell pepper in 4 slices, brush with oil olive and broil both sides. Let cool.

Mix olive oil, salt, garlic, vinegar, mint, black pepper in a small bowl.
Sauce is ready!
Combine the sauce and zucchini.
Separate lettuce leafs and place on a serving platter.
Place the zucchini into the leafs with spoon.
Decorate with sliced red bell pepper and black olive.

afiyet olsun...

Tips: You can add finely chopped dill. Anyway, only mint gives a good taste too.

zeytinyagli yesil fasulye( green beans with olive oil)

If you like green beans, this vegetanian dishes is for you!
You can use any type of green beans, flat or round, short or long..
Ingredients
16 0z. flat beans(fresh or frozen)
1 onion(cut into half moon)
4 fresh tomatoes, chopped
1/4 cup orange juice
juice of half lemon
1/4 cup extra virgin olive oil,
1 teaspoon salt
1 glove garlic
1/2 cup water



If the beans are fresh, wash, trim both ends, shave along the sides
and if you use flat beans, cut lenghtwise.
Put olive oil in a large pot. Add onion and cook till soften. Add the beans, garlic, salt and chopped tomatoes. Pour orange juice and lemon juice.
Cook about 20 minutes. Add water and cook 20 minutes more.
Let cool, refrigirate and serve cold.

Patates Salatasi (Potato Salad)

Ingredients

6 potatoes

3 scallions(finely sliced)

2 handfull of parsley(chopped)

1 seedless cucumber( sliced half moon)

1 teaspoon black pepper

1 teaspoon sumak

1 teaspoon Turkish red crushed pepper

salt, extra virgin olive oil.

juice of a lemon

Boil potatoes in the water. Drain and let the potatoes cool till handle them.

Meanwhile, combine olive oil, lemon juice, mix scallions, parsley, pepper, sumak, salt in a big bowl. Toss cucumber and cubed potatoes with this sauce. Ready to eat.

Tonight I will serve with green beans with olive oil (zeytinyagli fasulye) and grilled chicken.

Enjoy!

Valentine's Cake

HAPPY VALENTINE'S DAY!


Chocolate is hidden, under the coconut!




Here is a chocolate-coconut cookie cake recipe
you can make today!.
It is fun, also easy and LIGHT.(When it comes to dessert, hard to say)
Champagne is on the way already ;)


Ingredients
2 egg yolks
4 tablespoon organic sugar
2 cups of milk(%1 reduced fat milk)
4 tablespoon flour
2 tablespoon cocao powder
1 tablespoon buttery spread(smart balance omega light)
1 tablespoon fig jam(or any jam)
2 pack cookie (10.50 oz./250 gr.)
1 cup coconut flakes


for the decoration
cake mate decorating icing (red and brown)

Mix egg yolks, sugar and milk in a bowl.
Combine flour and cocao powder and add to mixure.
Cook over medium heat. Stir until thickened. Remove from the heat.
Pour in a mixer bowl, add buttery spread(melted),jam and mix 1 minute.
Meanwhile, crush cookies and add to the mixture.
(I used 100 calories chocolate cookies)
Press into hearth shape cake pan.(non-stick finish and quick release)
Sprinkle coconut all over the cookie cake. Cover and refrigerate.
Make 12 little hearts and 1 big hearth on foil with red icing and refrigerate
a few minutes. Write your own message on the big hearth shape with brown icing, refrigerate again. Place the hearts on the cookie cake, cover and keep refrigerated.

tips; you can also use aluminum foil(folded 3-4 times) shaped hearth and brushed with oil.
Another idea you can mix crushed cookies with buttery spread, refrigerate than cover with pudding mix. But you have to use more oil than to welcome fats ;)

PATLICAN SALATASI (eggplant salad)

Low in calories, good source of fiber..
easy to prepare and taste good.
I look for firm, heavy eggplants with smooth skin.
I'll serve with elbow pasta and grilled chicken today.

Ingredients
1 eggplant
a handfull of fress parsley(finely chopped)
1 tomato (peeled and chopped)
1-2 scallion (choppod)
1 large garlic glove(crushed)
1 green bell pepper(chopped)
juice of 1 lemon
salt, black pepper, olive oil


Wash the eggplant. Prick with a fork.
Place on the grill and cook until flesh is soft.
Let the eggplant cool. Peel the skin leaving the soft flesh. Slice it and put into the serving dish.
Add scallion, parsley, garlic, tomatoes, bell pepper, salt and mix gently.
To make the dressing, combine the lemon juice, olive oil, pepper and salt.
Drizzle all over the salad and serve. Enjoy..

Colorful Mediterranean Salad

If you are on a diet

or trying to not to gain,

this colorful recipe is great for you!

I really enjoyed preparing this salad

as much as I enjoyed eating it!

It was fun!

Ingredients

1/2 bunch Romain lettuce

1/2 bunch arugula

1 carrot(grated)

1 orange

1 apple(cubed)

6-8 olives

6-8 cherry tomatoes

1 avocado(cubed)

handful of toasted walnuts

1 tbsp honey and lemon juice.

2 tbsp olive oil, chives for garnish

In a bowl, break off the leaves of lettuce and arugula into smaller pieces and toss with carrot.

Pour juice of half orange, lemon juice and olive oil all over them and toss.

Place on a serving plate.
Combine apple and orange slices in the same bowl.

Mix them and the same sauce slightly and add to serving plate.
Grapefruit or peach cubes may be added to this salad if you prefer more fruits.
Add tomatoes(cut in half) and olives.

Mix avocado cubes and honey, add on top. Sprinkle walnuts onto salad.

Garnish with chives.

Tastes good, feels good!

Spicy Tomato Soup

I tried different recipes of tomato soup. Sometimes I put noodle in it instead flour.
That taste good too.

But this creamy recipe is our favorite.


Ingredients
4 tomatoes (pureed)
2 tbsp tomato paste
1 small onion (chopped)
1 tsp black pepper, salt
1 pinch oregano
2 tsp dry mint
2 tbsp flour
1/2 cup milk or cream
2 tbsp vegetable oil
4 cups of chicken broth
mozzarella cheese(shredded)
bread(cubed and roasted)

Put chicken broth, tomato puree, paste( mix in a cup of chicken broth before put into the soup) onion, flour in a pot. Cook over medium heat. Continue to stir.
Meanwhile, cut the bread slices in cube and roast in preheated oven (400 F)
Remove the soup from the heat and put through a stranier to smoother the soup.
Add salt, spicies and milk. Bring just to a simmer.
Garnish with mozerella cheese and serve with roasted bread cubes !

Enjoy!