Делала с 1/2 пачки замороженного шпината. Сухой чеснок не добавляла, но добавила тертый пармажан и острый перец.

4 cups fresh baby spinach - packed and roughly chopped
▢4 cloves fresh garlic, minced
▢2 ½ pounds Russet potatoes - peeled and cut into 1-inch cubes
▢1 cup half-and-half - plus more as needed
8 tablespoons unsalted butter - divided
▢Garlic powder - to taste
▢Salt and pepper - to taste

Bring a large pot of water to a boil, enough to fully submerge the potatoes. Then, add the potatoes and bring back to a boil. Cook over medium heat for about 20 minutes or until fork tender. Drain.
Press the cooked potatoes through a potato ricer. This will make them extra fluffy and smooth. Set aside.
In a microwave-safe bowl, melt the remaining 6 tablespoons of butter with half-and-half until melted and warm. Set aside.
In the medium pot, sauté the minced garlic with 2 tablespoons of butter over medium heat. Then cook the spinach until just softened, just a few minutes. If there's any excess moisture, absorb that with paper towel.
Add the riced potatoes into the pot with the spinach. Then, add in the melted butter and half-and-half liquid mixture, and stir everything until creamy and evenly combined. If needed, add more half-and-half.
Season generously with salt, pepper, and garlic powder. Enjoy!

Источник: https://cookingformysoul.com/spinach-mashed-potatoes/#recipe

Очень вкусный ужин!

Замочила индусский рис в воде.

Мелко порезала лук шалот и два зубчика чеснока.

Обжарила минуту на авокадовом масле с острым перцем.

Добавила порезанный зеленый лук. Потушила пару минут.

Добавила помидор и маринару. Обжарила минуту.

Слила воду с роса. Добавила рис, перемешила, потушила минуту.

Добавила отваренную фасоль, ч.л. арабской смеси 7 специй и залила все это стаканом куриного бульона.

Накрыла крышкой и готовила на среднем огне минут 10.

Лосось горячего копчения измельчила и добавила в готовое блюдо.

Все перемешила и посыпала петрушкой.

АХ!

Very good indeed!

1 2/3 stick Unsalted Butter, room temperature
▢1 cup Granulated Sugar
▢3 Eggs, room temperature
▢1/2 tsp Vanilla Extract
▢1 2/3 cup All Purpose Flour
▢1 1/2 cup Raisins, Thompson, sultanas or black

Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a bowl, mix butter and sugar until creamy and light.
Add in the eggs one by one. Mix well after each addition. Add in the vanilla and stir well.
Mix in flour and stir using a wooden spoon until it is all incorporated and you have a smooth dough. Mix in the raisins, make sure it's well incorporated.
Scoop the cookie dough into the baking sheet, leave 2-inch space between them.
Bake in the oven for 12 minutes until the edges are golden brown.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Источник: https://www.unicornsinthekitchen.com/persian-raisin-cookies-shirini-keshmeshi/#wprm-recipe-container-6093

Делала по мотивам вот этого рецепта: https://the-cooking-mom.dreamwidth.org/224627.html, но переделала под себя и результат мне понравился. Сохраню чтобы повторять.

200 г муки*
200 г творога
100 г сахара
100 гмл авокадового масла
50 г крахмала*
3 яйца
8 грам разрыхлителя
изюм
сок и тертая цедра 1 лимона
1/2 ч. л. соли
молотый имбирь - на кончике ножа

1 ст. л. сахарной пудры для подачи

Взбиваем яйца с сахаром, добавляем масло, цедру и сок лимона.

Все сухие ингридиенты смешиваем. Добавляем в мокрые, туда же творог и изюм.

Выпекаем 20 минут при 400 Ф и еще 25 при 360 Ф.

I liked it a lot.

2 tablespoons Olive oil
▢1 Onion, chopped
▢1 pound Ground beef
▢1 teaspoon Seven spice
▢¼ teaspoon Cinnamon
▢¼ teaspoon Allspice
▢1 teaspoon salt
▢1½ cups Jasmine rice
▢2½ cups Water

Garnish
▢1 tbsp olive oil
▢2 tbsp slivered almonds
▢1/4 cup parsley , chopped

Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the finely chopped onion to the pan. Sauté the onion for about 5 minutes until it becomes soft and translucent, stirring occasionally to prevent burning.

Once the onion is soft, add 1 pound of ground beef to the pan. Break up the ground beef with a spoon and cook until it's browned and no longer pink, stirring occasionally to ensure even cooking.

Sprinkle 1 teaspoon of seven spice blend, ½ teaspoon of cinnamon, ½ teaspoon of allspice, and 1 teaspoon of salt over the browned beef and onion mixture.

Stir well to combine, then add 1½ cups of jasmine rice to the pan, stirring it into the beef and onion mixture until evenly distributed.

Pour 2 cups of water into the pan, ensuring that the rice is fully submerged. Once simmering, reduce the heat to medium-low and cover the pan.

Let the rice mixture cook covered for 30 minutes on medium-low heat.

After cooking, remove the pan from the heat and let it sit, covered, for an additional 10 minutes.
T
o make the garnish, heat the olive oil in a small pan and toast the slivered almonds for a few minutes until they're golden brown.

Just before serving, sprinkle toasted slivered almonds and chopped parsley over the top of the rice.

Источник: https://www.unicornsinthekitchen.com/hashweh/#wprm-recipe-container-46894

3 tbsp Olive oil, for marinade
▢ ½ tsp Garlic powder
▢ 1 1/2 tsp Salt, for marinade
▢ 1 tsp Black pepper, for marinade
▢ 1 tsp Paprika
▢ 2 tbsp Pomegranate molasses
▢ 4 fillets Salmon, 6 oz. each


Preheat the oven to 400 degrees F and coat a baking sheet with cooking spray.

Mix 1 tablespoon of the olive oil with garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, paprika, olive oil, and pomegranate molasses in a bowl.

Place the salmon fillets on the sheet pan. Brush the mixture evenly over the salmon fillets.

Bake 10-12 minute.

Источник: https://www.unicornsinthekitchen.com/sheet-pan-salmon/?utm_source=convertkit&utm_medium=email&utm_campaign=Must-Try+Dinner%3A+Sheet+Pan+Salmon+with+Pomegranate+Salsa+-+16253321#wprm-recipe-container-66868

Давно искала рецепт хорошей панировки. Сегодня мне понравился. Все делала на глаз с камболой.

1 яйцо
1 ст. л. крахмала
1 ст. л. муки
плеснула кефира и минералки

Рыбу порезала на кусочки и замаринивала в соли, белый перец, кумин и паприка.

Разогрела сковороду с маслом. Разболтала яйцо, затем крахмал, потом кефир, муку и в конце минералку. Вылила на рыбу и обжарила.

Делала со сметаной.

1/2 English cucumber, sliced into 24 pieces

1/2 cup cream cheese

2 ounces smoked salmon, cut into 24 pieces

Fresh cracked black pepper for garnish

Spread each cucumber slice with cream cheese (about 1 teaspoon each). Top each with a piece of smoked salmon. Garnish with cracked black pepper, if desired.

Источник: https://www.eatingwell.com/cucumber-salmon-bites-8411317

Очень вкусно! Делала только с говядиной.

1/4 cup extra-virgin olive oil

1/2 pound ground beef chuck

1/2 pound ground sirloin

4 teaspoons minced garlic

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon crushed red pepper

2 tablespoons tomato paste

2 (28-ounce) cans Italian peeled tomatoes, finely chopped, juices reserved

1 (28-ounce) can tomato puree

2 cups chicken stock or low-sodium broth

2 bay leaves

6 thyme sprigs, tied together with kitchen string

Pinch of sugar

Kosher salt

Freshly ground black pepper

1 1/2 pounds sweet Italian sausage, casings removed

2 pounds fresh ricotta

1/4 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped basil

1/2 cup freshly grated Parmesan cheese, divided

1 pound packaged whole-milk mozzarella, shredded (3 cups), divided

1 large egg, beaten

12 dried lasagna noodles

Directions

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the chuck and sirloin and cook over moderately high heat, breaking up the meat into large chunks, until no pink remains. Add the garlic, oregano, and crushed red pepper and cook until fragrant. Stir in the tomato paste and cook until the meat is coated. Add the tomatoes and their juices, tomato puree, chicken stock, bay leaves, thyme, and sugar. Season with salt and pepper and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and reduced to 8 cups, about 1 1/2 hours. Remove the bay leaves and thyme sprigs.

Meanwhile, heat a large skillet. Add the sausage meat in large pieces and cook over moderately high heat until browned and just cooked through, about 10 minutes. Drain the sausage and break it into 1/2-inch pieces.

In a large bowl, combine the ricotta with the parsley, basil, and 1/4 cup of the Parmesan. Add two-thirds of the shredded mozzarella and season with salt and pepper. Beat in the egg.

Cook the lasagna noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the noodles and rinse under cold water. Dry the noodles between layers of paper towels.

Preheat the oven to 375°F. Spread 1 cup of the sauce in the bottom of a 9- x 13-inch glass baking dish. Line the dish with four overlapping noodles. Spread half of the ricotta mixture over the noodles, then top with half of the sausage, 1 1/2 cups of the sauce, and another 4 noodles. Repeat the layering with the remaining ricotta, sausage, and another 1 1/2 cups of sauce. Top with four noodles and cover with 1 1/2 cups of sauce. Toss the remaining 1 cup of mozzarella with the remaining 1/4 cup of Parmesan and sprinkle over the lasagna.

Bake the lasagna for about 45 minutes or until the top is golden and crisp around the edges and the filling is bubbling. Let the lasagna rest for 20 minutes before serving.

Make Ahead

The lasagna can be prepared through Step 5 and refrigerated overnight, or it can be baked ahead and then reheated in a 325°F oven.

Источник: https://www.foodandwine.com/recipes/grandmas-lasagna?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=15543727-20241127&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=112724&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Очень вкусно!

4 ounces unsalted butter 1 stick
2 cups pineapple chopped
⅔ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large whole eggs plus 1 egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
½ teaspoon lemon zest grated
Confectioners sugar to dust

Preheat oven to 350 F
Butter a 9” round cake pan (use parchment in the bottom of the pan for easy removal after baking)
In a large frying pan over medium heat, melt the butter, reserve 6 tbs for later. Add the pineapple and cook for about 10 minutes.
**do not use any of the juice from the frying pan only the pineapple
In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended.
Add the reserved melted butter, sugar, vanilla and lemon zest.
Stir in flour and pineapple.
Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes.
Transfer to a wire rack to cool in pan for 5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Before serving
Dust with confectioners sugar

Источник: https://www.askchefdennis.com/pineapple-butter-cake-and-ask-chef-dennis/