Wednesday, December 28, 2011

Baked Salmon with Lemon and Onions (Firinda Limonlu-Soganli Somon)

1lb salmon fillets
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 green onions, chopped
¼ tsp fresh ground black pepper
Salt to taste

Pre-heat the oven to 350 F (180 C). Season the salmon with salt and pepper and set aside.
Combine olive oil, lemon juice and green onions. Arrange the salmon in a single layer in a baking pan. Pour the olive oil mixture over it. Bake 20-25 minutes or until its tender, basting once or twice with pan juices. Serve hot.

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TURKCE
½ kg somon baligi (fileto)
2 yemek kasigi sizma zeytinyagi
2 yemek kasigi limon suyu
2 yesil sogan, dogranmis
½ cay kasigi karabiber
1 cay kasigi tuz

Firini onceden 180 C (350 F)’ye isitin. Somon baligini tuz ve karabiber ile ovalayin.
Bir kasede zeytinyagi, limon suyu ve yesil soganlari karistirin. Somon baliklarini firin tepsisine dizin. Uzerlerine limonlu karisimi dokun. Firina verin ve ara sira dibindeki sudan uzerine dokerek yaklasik 20-25 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN
Baligin Faydalari

Friday, December 23, 2011

Bok Choy with Mushroom (Mantarli Cin Lahanasi)

½ lb bok choy
3 Tbsp olive oil
1 Tbsp soy sauce
½-1 red pepper, chopped
2-3 cloves garlic, minced
5-6 mushrooms, sliced
½ cup walnuts
½ tsp salt to taste

Chop the stalks and leaves of bok choy any size you wish. Take olive oil over a sauté pan and sauté peppers until they get soft. Then, add stalks of bok choy first, sauté for 3-4 minutes and add leaves, garlic, mushrooms, salt and soy sauce. Sauté for 2 more minutes. Toss with walnuts and serve.
ENJOY

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TURKCE
250 gr cin lahanasi
3 yemek kasigi zeytinyagi
1 yemek kasigi soya sosu
½-1 kirmizi biber, buyuk dogranmis
2-3 dis sarimsak,ezilmis
5-6 mantar, dogranmis
½ su bardagi ceviz, kiriklanmis
1 cay kasigi tuz

Cin lahanasinin yesil ve beyaz kisimlarini istediginiz buyuklukte dograyin. Tavaya zeytinyagini alin ve kirmizi biberleri yumusayana dek pisirin. Sonra, cin lahanasinin sap kisimlarini ilave edin ve 3-4 dakika soteleyin. Yaprak kisimlarini, sarimsak, mantar, tuz ve soya sosunu ilave edin. Yaklasik iki dakika daha sote edin. Atesten alin cevizi ilave edin ve harmanlayin.
AFIYET OLSUN

Sunday, December 18, 2011

Celery Root with Orange (Portakalli Kereviz)

2 celery roots, chopped
1 medium carrot, chopped
1 medium potato, chopped
1 onion, chopped
1 cup orange juice
2 Tbsp olive oil
1 tsp salt to taste
½ tsp sugar

Saute onions with olive oil over medium heat and then, stir in chopped carrots, potatoes and celery root. Cook for about 4-5 minutes. Add salt, sugar and orange juice. Close the lid and cook over low heat for about 15-20 minutes or until the vegetables are cooked.
ENJOY

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TURKCE
2 tane kereviz koku, dogranmis
1 su bardagi portakal suyu
1 tane havuc, dogranmis
1 orta boy patates, dogranmis
1 tane sogan, dogranmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
1 cay kasigi seker

Once soganlari zeytinyaginda kavurun. Ardindan kup seklinde dogranmis; kereviz, havuc ve patatesleri ilave edin. Yaklasik 4-5 dakika orta ateste kavurun.Tuz, seker ve portakal suyunu koyun. Kisik ateste kapagi kapali olarak 15-20 dakika pisirin.
AFIYET OLSUN

Tuesday, December 13, 2011

Zucchini Frittata (Kabakli Italyan Omleti)

2 zucchinis, shredded
1 small onion, chopped
2 Tbsp olive oil
2 cloves garlic, minced
½ cup mozzarella, shredded
2 Tbsp Parmesan, shredded
½ cup milk
3 eggs
1 tsp salt to taste
1 tsp fresh basil/parsley, finely chopped

Saute onions for 3-4 minutes in olive oil and stir in garlic. Add zucchini and salt, and sauté for about 5-6 minutes. Whisk eggs with milk. Stir in cheese, basil/parsley and egg-milk mixture. Give a stir. Cook 2-3 minutes. Transfer it to a pyrex or oven tray and bake at 375 F (190 C) until egg settles, if desired broil top to brown for 2-3 minutes.
ENJOY

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TURKCE
2 sakiz kabagi, rendelenmis
1 kucuk sogan, dogranmis
2 yemek kasigi zeytinyagi
2 dis sarimsak, ezilmis
½ su bardagi kasar/ Mozzarella peyniri, rendelenmis
2 yemek kasigi parmesan peyniri, rendelenmis
½ su bardagi sut
3 yumurta
1 tatli kasigi tuz
1 tatli kasigi taze feslegen/maydanoz, kucuk dogranmis

Soganlari zeytinyaginda yaklasik 3-4 dakika sote edin ve sarimsagi ilave edin. Rendelenmis kabak ve tuzu ilave edin ve 5-6 dakika daha sote edin. Yumurta ve sutu cirpin. Rendelenmis peynirleri, feslegen/maydanoz ve yumurta-sut karisimini ilave edin. Karistirin ve orta ateste yaklasik 2-3 dakika pisirin. Sonra firin tepsisine ya da yuvarlak borcam tepsiye alin ve 190 C (375 F)’ de yumurta pisene dek pisirin ve arzu ederseniz uzerini kizartmak icin 2-3 dakika ustten kizartin.
AFIYET OLSUN

Saturday, December 3, 2011

Italian Beef Lasagna (Italyan Usulu Kiymali Lazanya)

1 lb ground beef
1 onion, finely chopped
2 Tbsp canola oil
1 lb lasagna noodle
3 cups tomato sauce
3 cups crushed tomato
2-3 Tbsp tomato paste
1 lb ricotta cheese
½ lb mozzarella, shredded
1/3 cup Parmesan, shredded
4-5 cloves garlic, minced
1 tsp Italian spice mix
¼ cup sugar
1 Tbsp salt to taste

Cook ground beef with canola oil until the color changes and then stir in onions. Saute for 4-5 minutes over medium heat. Add tomatoes, tomato sauce and tomato paste, garlic, sugar and salt to taste. Cook for about 15 minutes over low heat until the mixture thickens. Stir in the spice and let it cool.
Boil lasagna noodles in lightly salty water according to the directions on the package. Rinse under cold water and drain. Preheat the oven to 375 F (190 C). Pour one ladle tomato mixture over a lasagna pan, spread evenly and arrange a layer of boiled lasagna noodles (usually 3 pieces side by side). Then, spread a ladle of tomato sauce over lasagna and spread some ricotta cheese to cover all over. Continue layering with the same order; lasagna, tomato sauce, ricotta cheese and lasagna until using the all lasagna. You can either leave some tomato sauce for the top or use it all in between the layers. After layering is done, use all the mozzarella and parmesan cheese to cover the top of lasagna. Cover the top with aluminum foil and bake for 35-45 minutes. You may remove the aluminum foil and broil the top at the last 5 minutes.
Let it rest for 10-15 minutes, slice in squares and serve hot/warm.
ENJOY

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TURKCE
½ kg kiyma
1 sogan , kucuk dogranmis
2 yemek kasigi kanola yagi
½ kg lazanya
3 su bardagi domates sosu
3 su bardagi rendelenmis domates
2-3 yemek kasigi domates salcasi
½ kg lor/ricotta peyniri
250 gr kasar/mozarella peyniri, rendelenmis
1/3 su bardagi Parmesan peyniri, rendelenmis
4-5 dis sarimsak, ezilmis
1 tatli kasigi Italyan baharat karisimi
1 yemek kasigi tuz
¼ su bardagi seker

Kiymayi ve kanola yagini bir tavaya alin ve kiymanin rengi degisene dek pisirin. Sogani ilave edin ve orta ateste 4-5 dakika sote edin. Domates sosu, rendelenmis domates, domates puresi, sarimsak, seker ve tuzu ilave edin. Yaklasik 15 dakika kadar sos koyulasan dek kisik ateste pisirin. Italyan baharat karisimi ilave edin ve sogumaya birakin.
Lazanyayi ambalajin uzerindeki tarife gore hafif tuzlu suda haslayin, soguk su altina tutun ve suzun. Firini 190 C (375 F)’ye isitin. Lazanya tepsisinin dibine bir kepce domates sosundan yayin. Uzerine bir sira lazanya yayin (genelde 3 parca yanyana oluyor). Sonra, bir kepce domates sosunu uzerine yayin ve yuzeyini kaplayacak kadar lor/ricotta peyniri ile kaplayin. Ayni sira ile; lazanya, domates sosu, ricotta/lor peyniri ve lazanya olacak sekilde siralayarak geri kalan malzemeyi kullanin. Domates sosundan bir miktar uzerine koymak icin ayirabilir ya da hepsini ic malzeme olarak kullanabilirsiniz. Son olarak, rendelenmis kasar peyniri/mozzarella ve parmesan peynirini uzerine esit olarak yayin. Aluminyum folyo ile kaplayin ve yaklasik 35-45 dakika kadar pisirin. Arzu ederseniz firindan cikarmadan 5 dakika once, aluminyum folyoyu alip lazanyanin uzerini kizartabilirsiniz.
Servis etmeden once 10-15 dakika dinlendirin, dilimleyin ve sicak/ilik servis edin.
AFIYET OLSUN

Mosaic Cake (Mozaik Pasta)

1 lb Petit Beurre or Social thin tea biscuits 10 tbsp brown/white sugar 7-8 tbsp butter/margarine, melted ½ cup milk ½ cup walnuts/peca...