Monday, March 29, 2010
1 to 1/2 pounds Ahi Tuna steaks, thawed if necessary (makes 4 servings) If you can find it look for "sashimi grade”, filleted, fully trimmed and cut like a “center cut” filet steak, about 2” thick.
2 tablespoons olive oil
2 tablespoons lime-juice
1/8 teaspoon salt
1. Rinse Ahi with cold water; pat dry with paper towels. Set aside.
2. Combine oil, 2 tablespoons lime juice and salt.
3. Baste Ahi with oil mixture.
4. Broil on a well greased broiler pan 5-6 inches from source of heat.
5. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently.
6. Do not overcook. Ahi should be pink in center when removed from heat.
Monday, March 22, 2010
"No whole grain is more versatile, economical, quick cooking and savory than this toasty sibling of cracked wheat. You can like brown rice or steel-cut oats, but with bulgur you can fall in love." Ancient grain for modern times January 14, 2009 By Janet Fletcher, Chronicle Staff Writer
1 cup of coarse bulgur (washed)
2 cups of boiling water
1/2 cup of Capellini Corti or Orzo
2 tbs of butter or canola oil
1/4 tsp of black pepper
1 cup dried or 2 cans whit beans
1 large onion (diced)
1 banana pepper or jalapeno pepper (diced)
2 tbs of canola oil
2 tbs of tomato paste
2 cups of boiling water
1 tsp of black pepper
Friday, March 19, 2010
Wednesday, March 17, 2010
1 cup chopped onion
1 cup diagonally sliced carrot
1/2 cup finely chopped celery
1 1/2 cups finely chopped peeled beets (about 3/4 pound)
1 1/2 cups finely chopped red potatoes (about 1/2 pound)
1 1/2 cups water
2 tablespoons tomato paste
1/8 teaspoon black pepper
2 (10 1/2-ounce) cans beef broth (vegetable stock for vegetarian version)
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
4 cups coarsely chopped beet greens (about 1 pound)
2 small carrots, halved and sliced
1/4 cup or 2 tablespoons white rice
1 teaspoon sugar
1/2 lemon, juice of
1 1/2 cups water
4. Stir in leeks and carrots and stir for 3 min.
Sunday, March 14, 2010
1/2 pound ground beef or turkey
1 cup bread crumbs (preferably japanese panko)
1 teaspoon dried mint
1 teaspoon salt
2 tablespoons flour (I used white whole wheat)
1/3 cup parsley, chopped
2 egg yolks
1 lemon's juice
1. Mix meat, rice, 1 egg and bread crumbs season with mint, salt, and pepper to taste.
Saturday, March 13, 2010
"Rice soup with yogurt is the Turkish version of chicken soup: a panacea for everything from mild depression to colds and upset stomachs. If the yogurt is homemade, recovery is guaranteed, they say. This soup absolutely has to be seasoned with dried mint" (The Worldwide Gourmet)
This a soup which is made in all regions of Turkey. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup. (Reference courtesy of allaboutturkey.com)
2 cups of plain yogurt (I use low fat, or fat free to make it
1/3 cup rice
5 cups of water
2 tbs flour
For the sauce:
2 tbs butter (I used olive oil to make it healthier)
2 tbs dried mint
1 tbs paprika or red pepper flakes (optional)
1. Wash the rice and place in a saucepan, add water and salt and cook for 30 min. or until the rice is soft, it must be well cooked to be pleasing to the palate.
2. In a bowl, whisk together the flour and yogurt; add the egg and a few spoonfuls of cooking water from the rice to temper the mixture and continue whisking for a few moments.
3. Put the yogurt mix in a separate pot and start cooking on very low and continue whisking for ten minutes.
4. Gradually pour rice soup into the saucepan containing the yogurt, stirring constantly until it returns to a boil. Continue cooking for 10 minutes over very low heat.
For the Sauce:
Heat the butter/oil in a small skillet and add dried mint and red pepper flakes stir a couple of times and immediately remove from the heat (don't let it burn).
Thursday, March 11, 2010
If you are pressed with time and desperately craving for a bowl heart warming soup, try this recipe. It is easy, quick and delicious. Oh and if you have some little fussy eaters at home, definitely try this soup! You can make it with chicken or vegetarian version.
Orzo Soup I (with chicken)