Mar. 2nd, 2017

the_cooking_mom: (Default)
Если плохие помидоры, то этот салат их спасет. На двоих делала 1/2.

3 помидора (1 большой)
1 onion, thinly sliced
3 cloves garlic, minced
3 tablespoons very thinly sliced fresh basil leaves (укроп добавила к салату)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram

kosher salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 head Boston lettuce, leaves separated (1/2)
4 romaine lettuce leaves, thinly sliced (не было)
3 ounces freshly shaved Parmesan cheese (забыла)


Preheat oven to 350 degrees F (175 degrees C).
Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps.
Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.

Источник: http://allrecipes.com/recipe/228040/roasted-tomato-salad/
the_cooking_mom: (Default)
На двоих делала 1/2 порции. Очень вкусно!


Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup vodka
1 (14-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes, or to taste
Salt and freshly ground black pepper
1/2 pound bay scallops (брала 1/2 фунта - два маленьких рыбных филе)
1/2 pound large shrimp, peeled deveined, and cut crosswise into thirds (6 больших)
1 pound uncooked linguine (1/2)


Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.

Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.

Источник: http://www.foodnetwork.com/recipes/paula-deen/bubbas-creamy-spicy-seafood-pasta-recipe
the_cooking_mom: (Default)
Очень вкусно! По-настоящему китайское блюдо. Я добавила зеленую фасоль, которую отдельно запекала 10 минут при 410 Ф с сухим чесноком, солью, перцом и авокадовым маслом. Добавила вместе с луком. Подавала с рисом (1 чашка длиннозернового риса промыть раза три под проточной водой, залить холодной водой на 1 инч (2 см), закипетить, уменьшив огонь накрыть крышкой, как вода испариться выключить и закрыв крушкой на минут 5 оставить).

Ingredients

2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Preparation

Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.

Источник: http://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans

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