Hash Brown Breakfast Casserole (Patatesli Kahvalti Kaserolu)

4 eggs

½ cup milk

3 cups shredded potatoes (hash browns)

2 greens onion, sliced

2 turkey franks, sliced

2 Tbsp butter

½ tsp sea salt to taste

A pinch of black pepper

1 cup mild cheddar/Monterey cheese, shredded

Wash the shredded potatoes under cold water and pat dry. Take the butter in a large oven safe pan and cook the hash browns flipping halfway through for 10 minutes. Stir in green onions, turkey franks, salt and pepper. Cook for 2-3 minutes over medium heat.

Stir together eggs and milk. Pour egg and milk mixture over hash brown mixture. Top the cheddar/Monterey cheese. Use a wooden spoon to incorporate the egg and cheese into the hash brown mixture.

Bake at 375°F (190°C) 10-15 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out "clean".

Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.

Cut into wedges and serve. Serves 6 people.

ENJOY

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TURKCE

4 yumurta

½ su bardagi sut

3 su bardagi rendelenmis patates

2 yesil sogan, dogranmis

2 hindi sosis, dogranmis

2 yemek kasigi tereyagi

½ tatli kasigi deniz tuzu

Bir tutam karabiber

1 su bardagi cedar/Monterey peyniri, rendelenmis

Rendelediginiz patatesleri yikayin ve kagit havlu yardimiyla kurulayin. Tereyagini genis bir firinda kullanabilen tavaya alin. Rende patatesleri ekleyin ve orta ateste 10 dakika arada ters duz ederek pisirin. Yesil sogan, hindi sosis, tuz ve karabiberi ilave edin. Orta ateste 2-3 dakika pisirin.

Yumurta ve sutu bir kasede cirpin. Karisimi pisen patates karisimina esit olarak dokun. Uzerine rendelenmis cedar/Monterey peynirini ilave edin ve tahta kasik yardimiyla patateslerin icine dogru yayin.

Onceden isitilmis 190°C (375°F) firinda uzeri acik sekilde 10-15 dakika ya da kaserol sertlesene dek pisirin. Tavayi hafifce sarsinca sert gorunuyorsa, ya da kurdan batirinca temiz cikiyorsa pismistir.

Yaklasik 5 dakika kadar dinlendirin ve pasta dilimleri seklinde dilimleyip sicak servis yapin. 6 kisiliktir.

AFIYET OLSUN

Ana Sayfaya Don

Cauliflower with Ground Beef (Kiymali Karnibahar)

1 cauliflower, chopped

½ lb ground beef

2 medium carrots, chopped

1 cup sweet peas

1 medium onion, chopped

½ tsp black pepper

½ tsp crushed red pepper

2-3 Tbsp canola oil

1 Tbsp Sea Salt to taste

½ cup hot water

Take the ground beef in a pot and saute over medium heat with canola oil until it changes color. Stir in the chopped onions and continue sautéing for 2-3 minutes. Then, add the carrots and cook for 2-3 more minutes and stir in the chopped cauliflowers. Again cook for 2-3 minutes and add the sweet peas. Add salt and hot water. Once it boils, reduce the heat and cook on low heat with the lid closed for about 20-30 minutes or until the vegetables are cooked. Before serving add black pepper and crushed red pepper and serve hot.

ENJOY

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TURKCE

1 bas karnibahar, dogranmis

250 gr kiyma

2 orta boy havuc, dogranmis

1 su bardagi bezelye

1 orta boy sogan, dogranmis

1 cay kasigi karabiber

1 cay kasigi kirmizi pul biber

2-3 yemek kasigi kanola yagi

1 yemek kasigi tuz

½ su bardagi sicak su

Once kiymayi kanola yagi ile tencereye alin ve orta ateste rengi degisene dek kavurun. Dogranmis sogani ilave edin ve 2-3 dakika pembelesene dek pisirin. Ondan sonra, dogranmis havuclari ilave edin, orta ateste bir kac dakika cevirin ve karnibahari ilave edin. Yine 2-3 dakika kavurun ve bezelyeyi ilava edin.

Tuz ve sicak suyu ilave edin, kaynamaya baslayinca hafif ateste ve kapagi kapali olarak yaklasik 20-30 dakika ya da sebzeler pisene dek pisirin. Pistikten sonra karabiber ve aci biberi ilave edin.

Sicak servis yapin.

AFIYET OLSUN

Ana Sayfaya Don

Pickled Hot Baby Peppers (Biberiye Tursusu)

For a 1 pint jar:

~1/2 lb chili baby peppers (ornamental)

1 Tsp salt

½ cup vinegar

2-3 cloves of garlic

1-3 tsp sugar (optional)

Filtered water

Wash the chili baby peppers and cut the stems off. Peel the garlic. Preferably try to fit as many peppers as you can in a glass jar (1 pint). Add the garlic cloves in between. Then, add salt and vinegar on top and fill all the way up with filtered water making sure the peppers are all immersed in liquid. If desired add sugar in order to reduce the hotness level of the peppers. Sugar will eliminate the chill level. Close the lid and shake it upside down to mix up the vinegar and salt.

Store in a dark and cool place up to 7-10 days. Depending on the storage temperature, the pickled hot peppers would be ready to eat by then. Refrigerate after opening the jar.

ENJOY

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TURKCE

½ lt lik kavanoz icin:

~250 gr biberiye

1 tatli kasigi tuz

½ su bardagi sirke

1-3 tatli kasigi seker (istege bagli)

2-3 dis sarimsak

Filtre su

Biberiyeleri yikayin ve sarimsak dislerini soyun. Tercihen cam kavanoza (1/2 lt’lik) biberiyeleri doldurun. Aralarina da sarimsaklari serpistirin. Uzerine sirke ve tuzu ilave ettikten sonra, kavanozun agzina kadar su ile doldurun. Aci seviyesini dusurmek icin arzuya gore seker ilave edebilirsiniz. Seker miktari arttikca aci seviyesi azalacaktir. Kavanozun kapagini kapatin ve ters duz edip sallayarak tuz ve sirkenin iyice karismasini saglayin.

Karanlik ve serin bir ortamda yaklasik 7-10 gun icerisinde (ortamin sicakligina bagli olarak) biberiye tursusu yemege hazir duruma gelecektir. Kapagini actiktan sonra buzdolabinda saklayin.

AFIYET OLSUN

Ana Sayfaya Don