Tuesday, March 31, 2009

Croutons (Kizarmis Ekmek)

10 slices of bread
2-3 tbsp olive oil/melted butter
Any kind of spices you like (optional)
½ tsp garlic powder (optional)
½ tsp salt to taste

Preheat oven to 350 F (175 C). Brush bread slices on both sides with olive oil/melted butter. Cut bread slices up into small cubes. Sprinkle with garlic powder, salt and spices (if desired). I like using paprika, thyme, summer savory or mint. Arrange cubes on an ungreased baking sheet.
Bake at 350 F (175 C) for 10-15 minutes or until browned. Let cool. You can store croutons in a covered container or plastic bag.
Serve croutons in soups or salads.
ENJOY
TURKCE
1o dilim ekmek
2-3 yemek kasigi zeytinyagi/erimis tereyag
Istediginiz cesit baharat (istege bagli)
½ tatli kasigi tuz
½ tatli kasigi sarimsak tozu (istege bagli)

Firini 175 C (350 F) isitin. Ekmek dilimlerini tereyag/zeytinyagi ile her iki tarafini da fircalayin ve kucuk kupler seklinde kesin. Uzerlerine tuz, sarimsak tozu ve baharat (istege bagli) serpin. Baharat olarak ben kirmizi toz biber, nane, zater otu veya kekik kullaniyorum. Harmanlayin ve yagli kagit serilmis tepsiye dizin.
175 C (350 F) firinda yaklasik 10-15 dakika boyunca hafif kahverengiye donene dek pisirin. Sogumasini bekleyin. Kizarmis ekmekleri kapagi siki kapanan kaplarda ve buzdolabi posetlerinde saklayabilirsiniz.
Kizarmis ekmekleri corba ve salatalarda kullanabilirsiniz.
AFIYET OLSUN

Monday, March 30, 2009

Pilaf with Carrots (Havuclu Pilav)

1 cup rice, washed and drained
2 carrots, shredded/diced
1 small onion, chopped (optional)
2 tbsp butter
1 tbsp canola oil
2 cups hot chicken stock/water and chicken bouillon
1 tbsp salt to taste
¼ tsp black pepper
Fresh parsley to garnish

Wash the rice several times with warm water and drain. Cover the rice with warm water and leave it for 15-20 minutes and drain. If you do not have time for this, just wash the rice and then drain.
In a pot or saucepan, sauté onions and carrots with oil and butter. When carrots become soft stir in rice and cook over medium heat for 2-3 minutes. Stir occasionally.
Then add salt and chicken stock/water and chicken bouillon. Close the lid and cook over low heat till rice absorbs all the water. Let it cool for 10-15 minutes.
Sprinkle some black pepper and garnish with parsley before serving.
ENJOY

Back to Main Page
********************
TURKCE
1 su bardagi pirinc, yikanmis ve suzulmus
2 havuc, rendelenmis/kup seklinde dogranmis
1 kucuk sogan, dogranmis (istege bagli)
2 yemek kasigi tereyag
1 yemek kasigi siviyag
2 su bardagi sicak tavuk suyu /su ve tavuk bulyon
1 yemek kasigi tuz
½ cay kasigi karabiber
Suslemek icin taze maydanoz

Pirinci temiz su cikana dek yikayip suzun. Uzerini ilik su ile kaplayin ve 15-20 dakika dinlenmeye birakin. Sonra suzun. Eger buna zamaniniz yoksa, pirinci sadece yikayip, suzun.
Bir tencerede havuc, sogan, tereyag ve siviyagi sote edin. Havuclar yumusayinca pirinci ilave edin. Ara sira karistirarak orta ateste 2-3 dakika cevirin.
Sonra tuz ve sicak tavuk suyu/su ve tavuk bulyonu ilave edin. Kapagi kapali olarak dusuk ateste suyunu cekene dek pisirin. 10-15 dakika iliklasmasi icin bekleyin.
Uzerine karabiber serpip, maydanoz ile susleyerek servis yapin.
AFIYET OLSUN

Sunday, March 29, 2009

Fried Onions (Sogan Kizartmasi)

2 medium white onions, sliced in 1/10 inch thick rounds
1/3 cup canola oil
A pinch of salt to taste
A pinch of black pepper (optional)
Fresh parsley to garnish

Sprinkle salt over onion slices. Sizzle oil in frying pan and add onion slices. Fry both sides of onions till they become caramelized. Then place them over a papel towel to soak the excess oil.
Then transfer them to a serving plate, sprinkle some black pepper (optional) and garnish with parsley.
ENJOY

Back to Main Page
 ************************
TURKCE
2 orta boy beyaz sogan, ½ cm kalinliginda yuvarlak dilimlenmis
1/3 su bardagi sivi yag (tercihen kanola)
½ cay kasigi tuz
Bir tutam karabiber (istege bagli)
Suslemek icin taze maydanoz

Sogan dilimlerinin uzerine tuz serpin ve kizartma tavasinda yagi kizdirin. Sogan dilimlerinin her iki tarafini da kizartin. Kizaran soganlarin fazla yagini almasi icin kagit havlu uzerine koyun.
Sonra servis tabagina alin ve uzerine karabiber serpin ve maydanoz ile susleyin.
AFIYET OLSUN

Ana Sayfaya Don

Pepper with Yogurt (Biberli Yogurt)

2 green/red peppers, chopped (preferably cut in strips)
2 tbsp olive oil
½ tsp salt to taste
½-1 cup yogurt
1-2 gloves of garlic, minced (optional)

In a skillet, sauté peppers with olive oil over medium heat till they get soft (for about 6-8 minutes). Then, add salt and cook over low heat, till peppers are cooked.
Turn the heat off and let peppers cool for a while. Meanwhile mix garlic (optional) and yogurt. And then, pour over the peppers.
Pepper with Yogurt is a very easy side item which is good to go with all kinds of dishes.
ENJOY
 TURKCE
2 yesil carliston/sivri biber/kirmizi biber, dogranmis (tercihen uzun cubuk seklinde)
2 yemek kasigi zeytinyagi
1 cay kasigi tuz
½ -1 su bardagi yogurt
1-2 dis sarimsak, dovulmus (istege bagli)
 
Bir tavada zeytinyagi ile istediginiz sekilde dogradiginiz biberleri orta ateste kavurun. Yaklasik 6-8 dakika sonra biberler yumusamaya baslayinca tuzu ilave edin ve biberler yumusayip pisene dek pisirin. Ocaktan aldiginiz biberleri sogumaya birakin. Sarimsakli yapacaksaniz, dozvulmus sarimsak ve yogurdu karistirin ve biberlerin uzerine ilave edin.
Biberli yogurt et, tavuk ve sebze yemeklerinin yanina yakisan guzel ve hafif bir alternatiftir.
AFIYET OLSUN

Saturday, March 28, 2009

Fried Zucchini with Yogurt Sauce (Yogurtlu Kabak Kizartmasi)

2 zucchinis, sliced in round shapes 1/10 inch thick
½ cup flour
½ cup canola oil for frying
1 tsp salt to taste
Garlic yogurt sauce

Wash zucchinis and slice them in 1/10 inch thick, round shapes. Sprinkle salt and mix them all to salt evenly.
Place flour into a wide and shallow plate or tray. Meanwhile sprinkle some salt over the frying pan and add oil. Sizzle the oil and dip zucchini slices into flour and shake the excess flour. Then, fry both sides of until they turn to a light golden brown color. Place fried zucchinis over a paper towel to soak the excess oil.
Transfer the zucchinis on a serving plate and serve with yogurt sauce with garlic.
ENJOY

TURKCE
2 sakiz kabagi, ½ cm kalinliginda dilimlenmis
½ su bardagi un
½ su bardagi sivi yag (tercihen kanola)
1tatli kasigi tuz
Sarimsakli yogurt


Kabaklari yikayin, kurulayin ve yarim cm kalinliginda yuvarlak dilimleyin, uzerlerine tuz serpin ve karismasi icin harmanlayin.
Genis ve duz bir tabak ya da tepsiye unu yayin. Bu sirada kizartma tavaniza biraz tuz serpin ve sivi yagi kizdirin. Kabak dilimlerini una bulayin ve fazla unu silkeleyip kizgin yagda her iki tarafini da kizartin. Kizaran kabaklari kagit havlu uzerine alin ve kagit havlunun fazla yagi almasini saglayin.
Kizarmis kabaklari servis tabagina alin ve uzerine sarimsakli yogurt dokerek servis yapin.
AFIYET OLSUN


Ana Sayfaya Don

Kebab with Bay Leaves (Defneli Kebap)

1 lb boneless chicken/turkey or beef, chopped
½ lb mushroom, washed and sliced in half
¼ cup olive oil
5-6 bay leaves
1 tbsp soy sauce
½-1 cup hot water
1 tbsp salt to taste
¼ tsp paprika
¼ tsp black pepper
¼ tsp cumin

In a pot, cook the meat/chicken/turkey chunks over medium heat till the juice is gone. I’ve used turkey, but you can use any kind of meat for this recipe. Then add bay leaves and spices. Wash or brush gently the mushrooms, make sure not to soak them in water. Cut them in half and add into the pot. Sauté for 2-3 minutes.
Add olive oil, soy sauce, salt and hot water. Close the lid and simmer over low-medium heat till the meat is soft (for about 15-20 minutes).
Serve Kebab with Bay Leaves warm.
ENJOY

Back to Main Page
*******************
TURKCE
500 gr kemiksiz tavuk/hindi eti ya da dana/koyun eti, dogranmis
250 gr mantar, yikanmis ve ikiye kesilmis
½ cay bardagi zeytinyagi
5-6 tane defne yapragi
1 yemek kasigi soya sosu
½ -1 su bardagi sicak su
1 yemek kasigi tuz
½ cay kasigi kirmizi toz biber
½ cay kasigi kimyon
½ cay kasigi karabiber

Bir tencerede et suyunu cekene dek orta ateste kavurun. Ben hindi eti kullandim, bu tarifte istediginiz cesit eti kullanabilirsiniz. Sonra defne yapraklarini ve baharatlari ilave edin. Mantarlari suyun altinda cok tutmadan yikayin veya hafifce fircalayin. Sonraya ikiye bolun ve tencereye ilave edin. 2-3 dakika kadar kavurun.
Sonra, zeytinyagi, soya sosu, tuz ve sicak suyu ilave edip, karistirin. Kapagini kapatin ve hafif ateste etler pisene dek pisirin (yaklasik 15-20 dakika).
Defneli Kebabi sicak servis yapin.
AFIYET OLSUN

Wednesday, March 25, 2009

White Cabbage with Rice (Lahana Dible)

½ head medium white cabbage, chopped
1 onion, chopped
½ cup rice, washed and drained
1 ½ cup hot water
2-3 tbsp butter/olive oil
1 tsp salt to taste
½ tsp paprika (optional)

Saute the onions with butter/olive oil over medium heat. Then, stir in the chopped white cabbage. Stir occasionally till the cabbage decreases in volume.
Stir in the rice, salt, paprika (optional) and hot water. Cover the lid and cook over low heat till the rice is cooked (for about 15-20 minutes). Stir occasionally.
Let the White Cabbage with Rice cool for a while and serve warm with yogurt.
ENJOY
***This is a vegetarian dish

Back to Main Page
******************
TURKCE
½ bas orta boy beyaz lahana, dogranmis
1 sogan, dogranmis
½ su bardagi pirinc, yikanip suzulmus
1 ½ su bardagi sicak su
2-3 yemek kasigi tereyag/zeytinyagi
1 tatli kasigi tuz
1 cay kasigi toz kirmizi biber (istege bagli)

Once tereyag/zeytinyagi ile sogani bir tencerede orta ateste kavurun. Daha sonra dogramis oldugunuz lahanayi ilave edin ve ara sira karistirarak lahananin hacimce azalmasini bekleyin.
Pirinci ilave edip bir kac defa daha karistirin. Tuz, kirimizi toz biber (istege bagli) ve sicak suyu ilave edin karistirip, kapagini kapatin. Kisik ateste pirincler pisene dek ara sira karistirarak yaklasik 15-20 dakika pisirin.
Biraz iliklasmasi icin bekleyin, yaninda yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
***Bu bir vegeteryan yemegidir.