Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Wednesday, January 28, 2015

Brussels Sprouts with Rice (Pirincli Bruksel Lahanasi)

½ lb Brussels sprouts, cut in half
2 medium potatoes, cut in cubes
2 medium carrots, julienne cut
1 medium onion, chopped
½ cup rice, washed and drained
1 Tbsp tomato paste
3 Tbsp extra virgin olive oil
1 tsp salt to taste
A pinch of fresh black pepper
1-11/2 cup hot water

Saute the onions with olive oil over medium heat and then add the tomato paste. Stir in carrots and potatoes. Cook for 2 minutes and add the Brussels sprouts and rice. Cook for 2 more minutes tossing gently. Finally stir in the hot water and salt to taste. Close the lid and cook over medium low heat until the rice and the vegetables are cooked (about 30 min).
Sprinkle with freshly grinded black pepper and serve hot.
ENJOY
*This is a vegetarian dish

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TURKCE
250 gr Bruksel lahanasi, ikiye kesilmis
2 orta boy patates, kup kup dogranmis
2 orta boy havuc, julyen dogranmis
½ su bardagi pirinc, yikanmis
1 yemek kasigi yemek salcasi
3  yemek kasigi sizma zeytinyagi
1 tatli kasigi tuzz
1-1½ su bardagi sicak su
Bir tutam taze karabiber

Soganlari zeytinyaginda orta ateste soteleyin ve domates salcasini ilave edip bir kac kez cevirin. Havuc ve patatesleri ilave edin ve yaklasik 2 dakika kadar pisirin. Sonra, Bruksel lahanasi ve pirinci ilave edin ve nazikce karistirarak 2 dakika kadar daha pisirin. Son olarak, tuz ve sicak suyu koyun, karistirin ve kapagi kapali olarak kisik ateste pirince ve sebzeler pisene dek pisirin (yaklasik 30 dakika).
Taze ogutulmus karabiber serpin ve sicak servis yapin.
*Bu bir vejeteryan yemegidir.
AFIYET OLSUN

Monday, June 17, 2013

Asparagus with Olive Oil (Zeytinyagli Kuskonmaz)

1 bunch asparagus (1 lb)
2 medium carrots, julienne cut
1 onion, julienne cut
3 cloves of garlic, finely sliced
5-6 mushrooms, sliced/quartered
2-3 tomatoes, crushed
1 tsp salt to taste
½ tsp sugar
½ tsp fresh black pepper
4-5 Tbsp olive oil
½ cup hot water
Dill for garnish
 
Chop the onions and garlic. Cover the bottom of the pot with them. Place a layer of asparagus cut into ~1 inch length. Then, cover them with julienne cut carrots and sliced mushrooms. Finally, spread crushed tomatoes all over. Sprinkle with salt and sugar. Drizzle with olive oil and add hot water. Add some fresh black pepper. Close the lid and cook over low heat until the carrots are cooked (for about 30-35).
Serve either hot or cold with fresh dill on top if desired.
ENJOY
 
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TURKCE
1 demet kuskonmaz (1/2 kg)
2 havuc, julyen dogranmis
1sogan, piyazlik dogranmis
3 dis sarimsak, ince dogranmis
5-6 mantar, dilimlenmis
2-3 tane domates, rendelenmis
1 tatli kasigi tuz
1 cay kasigi seker
1 cay kasigi karabiber
4-5 yemek kasigi zeytinyagi
½ su bardagi sicak su
Uzeri icin taze dereotu
 
Sogan ve sarimsaklari dograyip tencerenin dibine yayin. Uzerine 3 cm uzunlugunda dogradiginiz kuskonmazlari yerlestirin.  Onlarin uzerine julyen dogradiginiz havuclari ve uzerine de dilimlediginiz mantarlari yerlestirin.
Son olarak rendelenmis domatesi butun tencerenin uzerinde gezdirin. Tuz ve sekeri serpin. Zeytinyagini da her yere esit yayilacak sekilde gezdirin ve sicak suyu ilave edin. Taze ogutulmus karabiber ilave edin. Kapagi kapali olacak sekilde kisik ateste havuclar pisene dek yaklasik 30-35 dakika pisirin.
Arzuya gore sicak veya soguk olarak uzerine dere otu koyarak servis yapin.
AFIYET OLSUN
 

Monday, May 27, 2013

Spinach with Bulgur (Bulgurlu Ispanak)

1 lb spinach, fresh or frozen
1cup bulgur, washed and drained
1 onion, chopped
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½-2 cup hot water
½ tsp crushed red pepper
1 tsp salt to taste

In a pot, sauté onions with olive oil over medium heat. Stir in tomato paste and sauté for 1-2 minutes. If you are using fresh spinach, wash, drain and then chop. If using frozen spinach, just add them into pot. Cook them over medium heat stirring occasionally until most of the water evaporates (5 minutes).
Stir in bulgur and add hot water, crushed red pepper and salt. Close the lid and cook over low heat for 20-30 minutes, until the bulgur is cooked.
You may serve it with yogurt on top or on side.
ENJOY
***This is a vegetarian recipe.

 
TURKCE
½ kg ispanak, taze veya dondurulmus
1 sogan, dogranmis
1 yemek kasigi salca
1 su bardagi bulgur, yikanmis ve suzulmus
3 yemek kasigi zeytinyagi
1 ½-2 su bardagi sicak su
1 cay kasigi kirmizi pul biber
1 tatli kasigi tuz

Sogani zeytinyagi ile orta ateste kavurun. Sonra salcayi ilave edin ve biraz daha cevirip, ispanaklari ilave edin. Eger taze ispanak kullaniyorsaniz once guzelce yikayin. Suyunu suzup dograyin. Dondurulmus ispanak kullaniyorsaniz direk tencereye ilave edin. Yaklasik 5 dakika orta ateste suyu azalana dek kavurun.
Yikanmis ve suyu suzulmus bulguru ilave edin. Sonra sicak suyu, kirmizi pul biber ve tuzu ilave edin. Kapagini kapatip kisik ateste yaklasik 20-30 dakika bulgur pisene dek pisirin.
Yaninda veya uzerinde yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
***Bu bir vejeteryan yemegidir.
 

Monday, May 20, 2013

White Asparagus Mushroom Stir Fry (Mantarli Beyaz Kuskonmaz)

½ lb portabella mushroom, sliced
½ lb white asparagus, trimmed and chopped
2-3 cloves of garlic, minced
1-2 Tbsp olive oil
½ tsp paprika
A pinch of rosemary
½ cup artichoke, cooked
 
Cut asparagus in 1 inch length and either steam or boil. Then, sauté mushrooms with olive oil over medium heat and add asparagus. Saute 2-3 minutes and add artichokes, paprika, salt and rosemary. Give a final stir.
Serve either with yogurt or garlic yogurt on top.
ENJOY
 
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TURKCE
250 gr portabella mantari, dilimlenmis
250 gr beyaz kuskonmaz, temizlenmis ve dogranmis
2-3 dis sarimsak, dovulmus
1-2 yemek kasigi zeytinyagi
1 cay kasigi kirmizi toz biber
 Bir tutam biberiye
½ su bardagi enginar, haslanmis
 
Kuskonmazi 2.5 cm uzunlugunda kesin ve ister haslayin isterseniz buharda pisirin. Sonra, mantarlari orta ateste zeytinyaginda kavurun ve kuskonmazi ilave edin. Yaklasik 2-3 dakika sote edin ve enginarlari, kirmizi toz biber ve tuzu ekleyin. Hepsini karistirin.
Uzerinde yogurt ya da sarimsakli yogurt ile servis yapabilirsiniz.
AFIYET OLSUN
 

Sunday, May 5, 2013

Okra with Olive Oil (Zeytinyagli Bamya)

 
1 lb okra
1 cup tomato, finely diced
2 carrots, julienne cut
1 big onion, sliced thin
½ lemon’s juice
1/3 cup olive oil
1 tsp salt to taste
½ tsp black pepper
½ tsp sugar
½ cup hot water
 
Place the carrot on the bottom of a pot and cover with the cleaned okra. Then cover the okra with thinly sliced onions. Add the tomatoes, lemon juice and olive oil. Season with salt, sugar, and black pepper. Pour the hot water and cook over low heat covered (for about 20 minutes or until the vegetables are cooked).
Serve either warm or cold.
ENJOY
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TURKCE
½ kg bamya
1 su bardagi domates, kup kup dogranmis
2 havuc, julyen kesilmis
1 buyuk boy sogan, ince dilimlenmis
½ limonun suyu
1/3 su bardagi limon suyu
1 tatli kasigi tuz
½ tatli kasigi karabiber
½ tatli kasigi seker
½ su bardagi sicak su
 
Havuclari tencerenin dibine dizin ve uzerine temizlenmis bamyalari dizin. Daha sonra, uzerine soganlari ve domatesleri ekleyin. Limon suyu ve zeytinyagini dokun. Tuz, seker ve karabiberi de ekleyin. Sicak suyu ilave ederek kisik ateste kapagi kapali olarak yaklasik 20 dakika ya da sebzeler pisene dek pisirin.
Ilik ya da soguk servis edebilirsiniz.
AFIYET OLSUN

Sunday, April 21, 2013

Stuffed Artichokes with Olive Oil (Zeytinyagli Enginar Dolmasi)

 
4 fresh whole artichokes
1 cup rice, washed and drained
1 onion, finely chopped
2 Tbsp fresh parsley, finely chopped
3-4 pieces green onions, chopped
1 tsp salt
½ tsp cumin
½ tsp dried mint
¼ tsp black pepper
1 lemon’s juice
1/3 cup olive oil
Cut the stalks of the artichokes and remove the tips of the leaves with scissors. Remove the bottom layer of the leaves as well. Open the middle of the artichokes and remove the purple hairy part with a teaspoon. Drizzle some lemon juice in the middle part to prevent browning.
Mix all the stuffing ingredients and fill the artichokes starting from the middle and going towards the outer leaves. Open up the leaves and try to fill in each leaf even though it is not much. Place them in a pot and fill it with hot water until the half of the artichokes. Add some salt and lemon into the water. Bring to a boil and cook for about 1-1 ½ hours. Occasionally, spoon some water and pour over the artichokes to prevent them from drying.
Serve them either hot or warm. Start eating from the outer leaves and go toward the middle. Place each leaf in between your teeth, pull out and eat the bottom part.
ENJOY

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
TURKCE
4 tane enginar
1 su bardagi pirinc, yikanmis
1 tane sogan, ince dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 dal yesil sogan, dogranmis
1 tatli kasigi tuz
1 cay kasigi kimyon
1 cay kasigi nane
½ cay kasigi karabiber
1 tane limonun suyu
1/3 su bardagi zeytinyagi
 
Enginarlarin sapini kesin ve makas yardimiyla yapraklarinin uc kisimlarini kesin. En alt kismindaki yapraklari koparip atin. Enginarlarin ortasini eliniz yardimiyla acin ve ortasindaki morumsu  tuylu tabakayi tatli kasigi yardimiyla oyun ve atin. Ayikladiginiz enginarlarin orta kismina kararmayi onlemek icin bir kac damla limon damlatin.
Diger butun ic malzemeleri karistirin. Enginarlarin ortasini iyice acip, pirincli icten  koyun. Elinizle yapraklari actirarak aralarina ic malzemeden koyun. Her yaprak arasina az da olsa ic malzemeden koymaya calisin. Genis bir tencereye yerlestirin. Enginarlarin yarisina cikacak kadar sicak su ilave edin. Suya biraz tuz ve limon suyu ilave edin. Su kaynamaya baslayinca kisik atese alin ve yaklasik 1- 1 ½ saat kadar pisirin. Arada enginarlarin suyundan kasik ile alip uzerlerinde gezdirerek uzerlerinin kurumasini engelleyin.
Sicak veya ilik servis edin. Yerken dis yapraklarindan baslayarak ortasina dogru ilerleyin. Yapraklarinin dip kisimlarini dislerinizin arasinda siyirarak keyifle yiyin.
AFIYET OLSUN

Ana Sayfaya Don             

Saturday, March 9, 2013

Stuffed Zucchini (Zeytinyagli Kabak Dolmasi)

2 lb zucchini
1½ cups rice
1 medium onion, chopped finely
½ cup parsley, chopped
1 Tbsp dried mint
1 tsp salt to taste
½ tsp black pepper
1/3 cup olive oil
1 Tbsp tomato paste
2-3 tomatoes, sliced (for covering tops)
Hot water
 
Wash the rice and drain. Chop the onions finely and mix all the ingredients but hot water and the zucchinis. Then, wash the zucchinis and make scratches or parallel marks with fork or you may peel them in stripes. Cut the stems. If the zucchinis were long enough cut them in half lengthwise. Then, scrape inside of each piece of zucchini using a small spoon, making them hollow. You may sprinkle with salt inside.
Then, stuff each hollow zucchini with the rice stuffing, leaving about ¼ inch part on top. Cover each stuffed zucchini either with a slice of tomato or stems of the zucchinis. Place them in a pot leaving no room in between. Add hot water about 1 inch to cover the zucchinis and cook over medium-low heat about 30 minutes or until the rice is cooked. Take them over serving plate and serve with either plain or garlic yogurt. You may garnish with dill.
ENJOY
 
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TURKCE
1 kg dolmalik sakiz kabagi
1½ su bardagi pirinc
1 orta boy sogan, ince dogranmis
½ su bardagi maydanoz, dogranmis
1 yemek kasigi kuru nane
1 tatli kasigi tuz
1 cay kasigi karabiber
1/3 su bardagi zeytinyagi
1 yemek kasigi domates salcasi
2-3 domates, dilimlenmis (uzeri icin)
Kaynamis su
 
Pirinci yikayin ve suzun. Soganlari kucuk kucuk dograyin. Sonra butun ic malzemeyi bir kapta karistirin. Kabaklari yikayin ve uzerlerini catal ile cizin veya alacali soyabilirsiniz. Kabaklarin sap kisimlarini duzgunce kesin. Eger kabaklar uzun ise boyuna ortadan iki esit parcaya bolun. Her bir parcanin icini cay kasigi yardimi ile diplerini delmemeye gayret gostererek oyun. Oydugunuz kabaklarin icine tuz serpebilirsiniz.
Hazirladiginiz icten kabaklarin uzerinde bir parmak kadar bosluk kalana dek doldurun. Uzerlerine birer dilim domates ya da kestiginiz kabaklarin saplarini yerlestirin. Tencereye bosluk kalmayacak sekilde dizin. Tencerenin tabanindan 2 parmak yukseklige cikacak kadar kaynamis su ilave edin ve kisik ateste yarim saat kadar kabaklar ve pirincler pisene dek pisirin.
Servis tabagina alin ve uzerlerine ya da yanina sade veya sarimsakli yogurt koyarak servis yapin. Dere otu ile de susleyebilirsiniz.
AFIYET OLSUN
 

Monday, March 4, 2013

Roasted White Asparagus (Firinda Beyaz Kuskonmaz)

1 lb white asparagus, trimmed
2 Tbsp extra virgin olive oil
½ tsp paprika
½ tsp salt to taste
½ tsp dried thyme
2 Tbsp fresh lemon juice (optional)

Steam asparagus spears in 1 cup salty boiling water until they are soft (5 minutes in microwave). Then, rinse under cold water and drain. Preferably cut them in half.
Take the cooked asparagus over an oven tray layered with baking paper. Drizzle with extra virgin olive oil; add paprika and thyme. Toss gently to cover them all. Roast them in the preheated 450F (230C) for about 8-10 minutes.
Take over the serving plate and drizzle with fresh lemon juice (optional).
ENJOY

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TURKCE
½ kg beyaz kuskonmaz, temizlenmis
2 yemek kasigi sizma zeytinyagi
½ tatli kasigi toz kirmizi biber
1 cay kasigi tuz
1 cay kasigi kuru kekik
2 yemek kasigi taze limon suyu (istege bagli)

Kuskonmazlari 1 su bardagi kaynar tuzlu su icinde yumusayana dek buharda pisirin (mikrodalgada 5 dakika). Soguk su altinda durulayin ve suyunu suzun.
Pismis beyaz kuskonmazlari yagli kagit sermis oldugunuz firin tepsisine alin. Uzerine zeytinyagini, kirmizi toz biber ve kekigi serpin. Nazikce harmanlayin ve onceden isitilmis 230C (450F) firinda yaklasik 8-10 dakika pisirin. Servis tabaklarina alin ve uzerlerine limon suyu serpistirin (istege bagli).
AFIYET OLSUN

Saturday, December 15, 2012

Roasted Kohlrabi (Firinlanmis Alabas)

1 lb fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife
1Tbsp olive oil
1 tsp garlic, minced (optional)
½ tsp paprika
½ tsp summer savory/thyme
½ tsp salt
1-2 Tbsp balsamic vinegar

Set oven to 450F (230C). Cut kohlrabi in finger shape rectangular pieces. Toss them, with olive oil, paprika, summer savory, garlic and salt in a bowl. Spread evenly on a rimmed baking sheet and put into oven and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with balsamic vinegar (probably at the table so the kohlrabi doesn't get squishy).
ENJOY
 
TURKCE
½ kg alabas, saplari kesilmis, etrafindaki kalin yesil kabuk kesilmis
1 yemek kasigi  zeytinyagi
1 tatli kasigi sarimsak, ezilmis (istege bagli)
1 cay kasigi toz kirmizi biber
1 cay kasigi zater otu/kekik
1 cay kasigi tuz
1-2 yemek kasigi balsamic sirke
 
Firini 230C (450F)’a isitin. Alabasi uzun uzun parmak seklinde dilimleyin. Genis bir kaseye alin ve zeytinyagi, tuz, sarimsak, kirmizi biber ve zater out/kekik ile harmanlayin. Tercihen yagli kagit serilmis firin tepsisine yayin ve yaklasik 30-35 dakika pisirin. 20. dakikadan sonra, her 5 dakikada bir karistirin. Terchinen alabaslarin yumusamamasi icin balsamik sirkeyi servis sirasinda serpin.
AFIYET OLSUN
 

Monday, September 10, 2012

Roasted Grape Tomatoes ( Firinlanmis Kiraz Domates)

3 cups grape/cherry tomatoes
5 button mushrooms, sliced
2 garlic cloves, minced
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
½ tsp sea salt
2 Tbsp fresh basil, finely chopped
 
Preheat oven to 400F (200C). Combine all the ingredients in a medium bowl. Transfer them over a glass baking dish ensuring they are in just one layer. Roast for about 20 minutes or until the tomatoes begin to shrivel. You may garnish with fresh basil. Serve hot from oven.
ENJOY
 
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TURKCE
3 su bardagi kiraz domates
5 tane kultur mantari, dilimlenmis
2 dis sarimsak, dovulmus
3 yemek kasigi sizma zeytinyagi
2 yemek kasigi balsamic sirke
1 yemek kasigi esmer seker
1 cay kasigi tuz
2 yemek kasigi taze feslegen, ince dogranmis
 
Firini onceden 200C (400F)’ye isitin. Orta boy bir kasede butun malzemeleri karistirin ve tercihen borcam bir tepsiye tek sira halinde yerlestirin. Firina verin ve yaklasik 20 dakika ya da domatesler kuculup, burusmaya baslayana dek pisirin. Firindan cikar cikmaz sicak servis yapin. Arzuya gore uzerine taze feslegen yapraklari ilave edebilirsiniz.
AFIYET OLSUN
 

Friday, May 18, 2012

Turkish Hash Browns (Patates Mucveri)

3-4 medium size potatoes
1 onion
1 egg
¼ tsp baking soda (optional)
4-5 sprigs fresh parsley
Mint
Salt to taste
Black pepper
½ cup flour
Canola oil for frying

Peel the potatoes and shred. If desired rinse the starch and drain. Otherwise drain the excess starch liquid in the bottom. Shred the onion and garlic or just use the food processor. Chop the parsley finely and combine all the ingredients in a mixing bowl. If you prefer crispy hash browns skip the baking soda otherwise add the baking soda for fluffy and soft hash browns.
Heat the canola oil in a frying pan and add a spoonful mixture and give any shape you like (preferably as in the picture) by pressing gently on top. Fry both sides evenly and take over a serving plate. Serve warm.
ENJOY

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TURKCE
3-4 orta boy patates
1 sogan
1 yumurta
1-2 dis sarimsak
½ cay kasigi karbonat (istege bagli)
4-5 dal maydanoz
Nane
Tuz
Karabiber
½ su bardagi un
Kizartmak icin kanola yagi

Patatesleri soyun ve rendeleyin. Isterseniz sudan gecirerek biriken nisastayi yikayabilir ya da yikamadan sadece biriken suyu suzebilirsiniz. Sogan ve sarimsaklari rendeleyin yada mutfak robotundan gecirin. Maydanozu ince ince dograyin. Butun malzemeleri genis bir kapta karistirin.
Eger mucverlerin yumusak olmasini tercih ederseniz karbonat ilave edin, eger kitir kitir severseniz karbonat ilave etmeyin.
Kizartma tavasina kanola yagini alin ve iyice kizdirin. Yaklasik bir yemek kasigi dolusu malzemeyi kizgin yaga yavasca birakarak uzerinden hafifce bastirarak yuvarlak ya da oval sekil verin. Her iki tarafini da guzelce kizartin. Servis tabagina alin ve sicak servis yapin.
AFIYET OLSUN


Saturday, April 21, 2012

Cabbage with Spinach (Ispanakli Lahana)

1 head of cabbage, chopped
½ lb spinach, chopped
1 onion, chopped
2-3 Tbsp olive oil
4-5 cloves garlic, minced
1 tsp salt
¼ tsp cumin
¼ tsp black pepper
¼ tsp crushed chili pepper
1-2 Tbsp soy sauce
1 cup walnut, crushed

Take olive oil and onions in a pot and sauté over medium heat until onions are translucent. Add garlic and sauté for 1-2 minutes and then add chopped cabbage. Cook over medium heat for 3-4 minutes stirring occasionally. Then, stir in spinach and salt to taste. Cook over medium heat for a couple of minutes and then add soy sauce and spices. Close the lid and cook over low heat until the cabbage is cooked (for about 25-30 minutes).
Before serving top with walnuts.
ENJOY

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TURKCE
1 orta boy lahana, dogranmis
250 gr ispanak, dogranmis
1 sogan, dogranmis
2-3 yemek kasigi zeytinyagi
4-5 dis sarimsak, ezilmis
1-2 yemek kasigi soya sosu
½ cay kasigi kirmizi pul biber
½ cay kasigi karabiber
1 tatli kasigi tuz
1 su bardagi ufalanmis ceviz ici

Bir tencereye sogan ve zeytinyagini alin ve orta ateste sote edin. Sarimsaklari da ilave edin ve 1-2 dakika daha cevirdikten sonra, lahanayi ilave edin ve orta ateste 3-4 dakika sote edin. Ispanak ve tuzu ilave edin, bir kac dakika orta ateste cevirin. Soya sosu ve baharatlari da ilave edin ve kapagi kapali olarak kisik ateste lahana pisene dek pisirin (yaklasik 25-30 dakika).
Servisten once uzerine cevizleri ilave edin.
AFIYET OLSUN