My cookbook

1 1/3 pounds yukon gold potatoes peeled
1 tablespoon soy sauce
2 tablespoons granulated sugar
1 tablespoon unsalted butter

Instructions

Cut the peeled potatoes into 1 1/2 inch pieces. Add the pieces to a medium pot and fill with water until it is an inch above the potatoes. Bring the water to a boil and cook until the potatoes are the desired tenderness, about 8 minutes. Don't let them get so tender that they fall apart. Drain.
In a large skillet or pan, combine the soy sauce and sugar over medium high heat. Once bubbling and the sugar is dissolved, add the cooked potato pieces and gently stir until they are well coated. Continue to cook until no liquid remains.
Remove from heat and toss with butter. Serve immediately.

Источник: https://tarasmulticulturaltable.com/kofuki-imo-japanese-salty-sweet-powdered-potatoes/

Делала ризотто с сухими грибами. Сделала много, получилось довольно диетично, а на следующий день пожарила из него оранчини и нам обоим очень понравилось!

1 ounce mixed dried wild mushrooms
Butter
Flavorless oil, such as peanut
1 small onion or large shallot, peeled and finely diced
1 garlic clove, peeled and crushed
1 1/3 cups risotto rice
1/2 cup dry white wine
2 cups vegetable or chicken stock
1 ounce Parmesan cheese, grated
Sea salt and freshly ground black pepper
9 mini mozzarella cheese balls or 1/2 large ball
2 eggs, beaten
About 3/4 cup all-purpose flour
1 cup panko breadcrumbs or regular breadcrumbs
Lemon wedges, to serve (optional)

Soak the mushrooms in 1 cup hot water for 20 minutes.
2. Heat a heavy-based, high-sided frying pan or saucepan over medium heat. Add a generous chunk of butter and a glug of oil and sauté the onion and garlic for about 5 minutes until soft but not colored.
3. Add the rice and stir vigorously around the pan for a couple of minutes until the grains start to turn slightly translucent at the edges. Deglaze the pan by pouring in the wine and scraping up the bits at the bottom. Bring to a boil, then lower the heat and simmer for a minute or two to burn off the alcohol.
4. Meanwhile, heat the stock and add the soaking liquor from the mushrooms. Add a ladleful of the hot stock mixture to the rice and stir over medium heat until absorbed, then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Make sure to stir regularly to create a creamy risotto. (This should take about 20 minutes.)
5. Chop the rehydrated mushrooms into small pieces and gently stir into the cooked risotto. Add a chunk of butter and the Parmesan, then stir to mix well. Taste and adjust the seasoning if necessary, then leave the risotto to cool (it will do this more quickly if you spread it onto a baking sheet).
6. If using mini mozzarella balls, halve them; if using part of a large ball, cut it into 3/4-inch cubes.
7. Lay out 3 plates or shallow bowls. Put the beaten eggs in one, the flour (seasoned with a pinch of salt and pepper) in another, and the breadcrumbs in the final one.
8. Once the risotto is cooled (it doesn't matter if it is still a little warm, as long as it has stiffened up a bit and is cool enough to handle), roll it into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that the cheese is completely enclosed. Leave to set in the fridge for at least 30 minutes or overnight.
9. Heat a deep-fat fryer to 340°F or fill a large saucepan one-third full of flavorless oil and heat until a cube of bread dropped into the hot oil sizzles and turns golden brown in 30 seconds.
10. Dip a rice ball into the flour, shake off any excess, then dip into the egg, allowing any excess to drip off. Finish by coating completely in the breadcrumbs. Repeat with the remaining balls.
11. Deep-fry the balls in batches for 2-3 minutes until golden brown all over. Remove with a slotted spoon and drain on paper towels. Serve immediately while the middles are still melting. Drizzle with lemon juice, if using.

How to Pan-Fry Arancini
You can make arancini with leftover risotto, if you happen to have some on hand. They can also be pan-fried rather than deep-fried. Cook them over medium heat and make sure you turn them frequently, basting with the oil.

Источник: https://www.epicurious.com/recipes/food/views/easy-arancini-51161800

Очень вкусная паста! Я была в полном восторге.

Ingredients

500g (1 lb) spaghetti
750g (1-1/2 lbs) zucchini, sliced into thin rounds
250g (1/2 lb) provolone cheese, grated (see Notes)
2 or 3 garlic cloves
A few basil leaves
Olive oil
Salt and pepper

Directions

Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn't large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt.
Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente.
While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic.
When the pasta is done, drain it, but not too well. Add the zucchini rounds and then then pasta to the skillet and a ladleful of pasta water. (If you want, reserve some of the zucchini for garnish.) Mix everything together vigorously for a minute or two. (The zucchini rounds are bound to break up, but that's normal.) Then add the grated cheese and some more basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly.
Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps a basil leaf or two.

Источник: https://memoriediangelina.com/2017/09/09/spaghetti-alla-nerano/

Очень вкусно!

Ломтики хлеба
Сыр Гауда ( у меня чеддер)
Яблоко
Сливочное масло
Лепестки миндаля или дробленые орехи опционально, но желательно

Яблоки лучше очистить от кожуры и тонко нарезать.
Хлеб намаазать сливочным маслом, сверху положить пластики яблок, потом сыр, посыпать миндальными лепестками.
Положить на противень или форму для выпечки и поместить в горячую духовку под гриль или с режимом конвекции, пока сыр не расплавится, а орехи не зазолотятся.

Источник: https://enmsk.livejournal.com/382682.html

Очень вкусный салат, просто очень! Я подумала, что его надо будет сделать на День Благодарения!

For the dressing

¼ cup olive oil
2-3 tbsp fresh lemon juice
½ garlic clove
3 tbsp grated Parmesan cheese
salt and pepper to taste

For the salad
250 g (½lb) lettuce leaves Use a variety of your favorite leaves
1 English cucumber
Я так же добавила редиску и семена чиа

Instructions
Using a microplane, finely grate garlic and Parmesan into a small bowl. Whisk in the olive oil, lemon juice, salt and pepper.
Halve a large English cucumber then scrape out the seeds with a teaspoon then slice.
Place lettuce into a large serving bowl and add the cucumber.
Pour over the dressing, toss and serve.
Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 254mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4706IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg

Источник: https://simply-delicious-food.com/easy-green-salad-with-lemon-parmesan-dressing/#wprm-recipe-container-21451

Очень вкусная паста! И готовится быстро и просто.

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil (1 оливкового и 1 сливочного, плюс немного cream cheese)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth (я использовала воду)
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Finely grate 2 ounces Parmesan cheese (about 1 cup)(значительно меньше, может ложку или две)


Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.

Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.

Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.

Источник: https://www.thekitchn.com/creamy-mushroom-spinach-orzo-22948878

Очень вкусный салат! Я думала о том, чтобы повторить его на День Благодарения. На нас двоих взяла 2 анчоуса, раздавила их давилкой для пюре, выдавила зубчик чеснока, сок 1/3 лимона, посыпала тертым пармезаном и добавила его же к анчоусам, оливковое масло на глаз, смешала заправку и полила салат. Соль не добавляла, добавила белый перец.

1 clove garlic, minced
2 anchovies anchovy fillets, rinsed and patted dry
2 teaspoons fresh lemon juice
¼ cup extra virgin olive oil
1 head romaine lettuce
¼ pound Parmesan cheese
salt and pepper to taste



Separate romaine leaves. Cut crosswise into 1/2-inch-wide pieces, wash well, and spin dry.


With a vegetable peeler, shave 1/3 cup parmesan curls.


In a blender puree garlic and anchovies with lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.


In a bowl toss romaine with dressing, 1/4 cup parmesan curls, and salt and pepper to taste. Divide salad between 2 plates and sprinkle with remaining parmesan curls.

Источник: https://www.allrecipes.com/recipe/9197/romaine-with-garlic-lemon-anchovy-dressing/

Действительно очень вкусная картошка. Я запекла с итальянскими сосисками, но не стала их есть. С салатом и/или соусом мне будет вкуснее, чем с мясом или рыбой. Она вполне самодостаточная. С кислой капустой, думаю, что будет идеальна. Эту картошку нарезают ломтиками, как для картошки по-гречески. Я запекала в моей маленькой печке при 425 Ф минут 35-40.

Ingredients:
Potatoes ……………. 800 g
Olive oil ………… .. 50 g
Paprika …………… ½ tsp.
Oregano …………… ½ tsp.
Basil ………… .. ½ tsp.
Dried garlic ... ... ... ... 1 tsp.
Turmeric …………. ¼ tsp.
Salt and black pepper ... ... ... ... to taste
Dill ... ... ... ....
Green onions ……… .. 3 pcs.
Garlic .......... 3-4 teeth
Sauce:
Yogurt …………. 80 g
Mayonnaise …………. 80 g
Dill …………
Garlic ………… .2-3 cloves
Salt and black pepper .......... to taste
khmeli-suneli ……………. ½ tsp
Bake at a temperature of 180 °C about 40-50 minutes

Источник: https://www.youtube.com/watch?v=W65o46Yrn5U&t=404s

Сделала сегодня на завтрак. Вместо цедры лимона или имбиря добавила моцареллу и пармезан. Вкусно!

Ингредиенты для формы д. 24 см: 500 г цуккини, 3 яйца, немного сливочного масла, тертого сыра, лимонной цедры или имбиря, щепотка сахара

Форму для запекания смазать сливочным маслом и обильно обсыпать панировочными сухарями.

Цуккини натереть на крупной терке и перемешать с 2- мя столовыми ложками панировочных сухарей.

Яйца легко взбить с щепоткой сахара, соли, цедрой лимона или с имбирем и парой ложек тертого сыра.

Цуккини перемешать с яичной смесью.

Заполнить смесью подготовленную форму, разровнять поверхность мокрой ложкой, рассыпать равномерно панировочные сухари и разложить сверху несколько небольших кусочков сливочного масла.

Запечь в духовке, разогретой до 230° минут 25, пока на поверхности не образуется легкая золотистая корочка.

Дать запеканке темного остынуть и подавать теплой.

Источник: https://pratina.livejournal.com/526113.html

Салсу не делала. Вкусом очень похоже на испанский Romesco Sauce, но без паприки, которую я не очень люблю. Так что в целом мне понравилось. Вчера на гарнир к котлетам подавала с зеленой фасолью (фасоль предварительно замочив на 3 часа, обжарила с зубчиком чеснока на сковородке до черных проплеши. Посыпала солью и сухим чесноком (идея от сюда: https://vannsspices.com/recipes/single/garlicky-green-beans-with-romesco-sauce). Сегодня думаю подать на гарнир к картошке с листовой капустой: http://cookingchatfood.com/lidias-swiss-chard-potatoes/, а завтра к рыбе.

5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)
2-3 vine tomatoes (300g), halved
1 red chilli, stem removed
1 red onion, peeled and cut into 6 wedges
90ml olive oil
Salt and black pepper
6 garlic cloves, peeled
60g blanched almonds, well toasted and roughly chopped
150g Greek feta, roughly crumbled
1 tbsp cumin seeds, toasted and roughly crushed in a mortar
1 tbsp coriander seeds, toasted and roughly crushed in a mortar
1 lemon, segmented
50g pitted green olives, roughly chopped (I use nocellara)
1½ tbsp coriander leaves, roughly chopped

Heat the oven to 240C (220C fan)/465F/gas 9. Put the pepper quarters, tomatoes, chilli, onion, two tablespoons of oil, a half-teaspoon of salt and plenty of pepper on a large oven tray lined with baking paper and toss to combine. Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured.

Leave to cool, then peel the peppers and tomatoes, and discard the skins.

Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly).

Meanwhile, make the salsa. Using a small, sharp knife, trim the top and tail off the lemon. Cut down along its round curves, removing the skin and white pith as you go. Release the segments from the lemon by slicing between the membranes, then roughly chop each segment in two or three pieces.

Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine.

To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre.

Источник: https://www.theguardian.com/food/2020/feb/22/yotam-ottolenghis-feta-recipes?CMP=Share_iOSApp_Other