Белая рыба с куркумой

Сделала с рисом на обед на основе вот этого рецепта: https://cookingwithove.livejournal.com/34321.html

Все пропорции брала на глаз. 1 чашку риса отварила. Белую рыбу замариновала в смеси

1 ч.л куркумы
1 зубчик чеснока
мелко порезанного имбиря
сок 1/2 лимона
авокадовое масло
морская соль
белый перец

Когда рис был уже почти готов положила на рис, уменьшила огонь и оставила минут на 10.

Sugar Snap Pea, Radish, and Cucumber Salad

Сделала сегодня на обед и чтобы горошек не жарить использовала идею этого: https://www.epicurious.com/recipes/food/views/sugar-snap-pea-radish-and-cucumber-salad-105126 рецепта. Горошек почистила и замочила на пару минут в кипяченой воде, после прополоскала в холодной.

Белый и черный кунжут проколила. Сняла цедру и выдавила из лайма сок. Смешала с медом, бальзамическим уксусом, кунжутным и оливковым маслом. Очень вкусно!

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

Сделала сегодня на ужин, очень понравилось! Быстро, просто, вполне диетично и вкусно.

Ingredients

1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 tsp. crushed red pepper flakes
5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 1/4 tsp. kosher salt, divided
1 lb. ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 Tbsp. plain breadcrumbs
3 tsp. finely grated lemon zest
2 tsp. garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 Tbsp. fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.

Источник: https://www.epicurious.com/recipes/food/views/freeform-chicken-meatballs-with-carrots-and-yogurt-sauce

Short Ribs Slow-Roasted in Coconut Milk

Я это блюдо запекала в slowcooker и мужу понравилось.

Yield
4 servings

Ingredients

1/3 cup unsweetened coconut flakes
3 lb. (1 1/2–2"-thick) cross-cut beef short ribs (flanken style; well-marbled works best)
Kosher salt
2 lemongrass stalks
1 shallot, chopped
4 garlic cloves
2 red Fresno chiles or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 (13.5-oz.) can unsweetened coconut milk
1 Tbsp. curry powder
1 cup cilantro leaves with tender stems
2 Tbsp. fresh lime juice
Steamed white rice (for serving)

Preparation

Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2 1/2 hours longer.
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.