My cookbook

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

Очень вкусная курица и особенно вкусен йогуртовый соус, почему-то получился вкуснее, чем обычно, видимо из-за масла.

Ingredients

Garlic Sauce:
4 garlic cloves, finely chopped
Kosher salt
1/3 cup olive oil
3 tablespoons plain yogurt
Chicken:
2 pounds skinless, boneless chicken thighs, cut into 2" pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil (for grilling)
Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
Special Equipment
Sixteen 8" bamboo or metal skewers

Preparation

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)
Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

Источник: https://www.epicurious.com/recipes/food/views/moroccan-chicken-brochettes-51239640

Это очень и очень вкусно! Просто 100% попадание. Подавала с картошкой. Вместо хмели-сунели использовала красный острый перец, кориандр и майоран. Помидорную пассату готовую с чесноком, луком и базиликом. Из зелени только свежую кинзу. Курицу отваривала целиком, остудила, разрезала, три кусочка вернула и сделала щи.

Ингредиенты для "Чахохбили, как оно должно быть":

Курица — 1,2 кг
Помидор — 500 г
Лук красный — 4 шт
Перец болгарский (красный) — 1 шт
Морковь — 1 шт
Чеснок — 4 зуб.
Кинза — 1 пуч.
Базилик — 1 пуч.
Лист лавровый — 2 шт (забыла)
Хмели-сунели (щепотка или по вкусу) — 1
Аджика (или по вкусу (до 1 ст. л.) в зависимости от жгучести) — 1 ч. л.
Соль (по вкусу)

Подготовить овощи. Вымыть и обсушить.

Курицу вымыть, положить в кастрюлю, залить кипящей водой и варить 35-40 минут. Вынуть из бульона и дать остыть. Бульон сохранить. Разрезать курицу на небольшие куски.

Лук и морковь очистить. Лук нарезать тонкими четверть-кольцами, морковь натереть на крупной терке. Болгарский перец очистить от сердцевины и нарезать тонкими полосками.


На помидорах сделать крестообразные надрезы, опустить их в кипяток на 1-2 минуты, затем обдать ледяной водой и снять кожицу.

В глубоком сотейнике обжарить куски курицы на растительном масле до румяной корочки.

Добавить лук и готовить, помешивая, 8-10 минут.

Добавить в сотейник морковь и перец и тушить все вместе на небольшом огне еще 5 минут.

Влить 1 стакан бульона, закрыть крышкой и готовить на маленьком огне 10 минут.

Добавить нарезанные на небольшие кусочки помидоры и тушить еще 10 минут.

Пока тушится курица очистить и мелко нарезать чеснок. Зелень промыть и измельчить.

Растереть в ступке или в блендере зелень и чеснок с солью до однородной кашицы.

Положить смесь в сотейник, добавить аджику, лавровый лист и хмели-сунели. Тушить до полной готовности, около 5-ти минут.


Источник: http://www.povarenok.ru/recipes/show/90836/

Очень вкусный суп! Почему-то этого не ожидала.

Yield
Serves 4
Active Time
20 minutes
Total Time
1 hour, 10 minutes

Ingredients

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Preparation

Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.
Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
Do Ahead
Soup can be made 2 days ahead. Chill in a resealable container.

Cooks' Note
Instead of salsa verde, you can use coarsely chopped parsley, cilantro, and/or mint. This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.

Источник: http://www.epicurious.com/recipes/food/views/lemony-chicken-soup-with-farro-white-beans-and-kale

Вчера сделала на ужин! Очень вкусно. У меня было темное мясо без костей, я его нарезала мелкими кусочками как для шашлычков и замариновала. Не обжаривала, а 20 минут запекала под грилем перевернув лишь однажды. Нам очень понравилось! Салат очен свежий, сочный и курица нежная, сладко-солено-острая. Для гостей такую курицу можно было бы нанизать на шпажки.

INGREDIENTS

1 1/2 tablespoons chopped cilantro, plus more for garnish

5 scallions, chopped, plus more thinly sliced for garnish

6 garlic cloves

1 jalapeño, stemmed and chopped

1 shallot, chopped

1 cup Asian fish sauce

1/2 cup plus 2 tablespoons light brown sugar

1 teaspoon kosher salt

8 skin-on, bone-in chicken thighs

2 tablespoons unsalted butter

2 tablespoons canola oil

3 tablespoons fresh lime juice

1 Thai chile, stemmed and thinly sliced

One 2 1/2-pound unripe papaya—peeled, seeded and julienned 
(8 cups)

1 large carrot, julienned

1 cup cherry tomatoes, halved

Chopped roasted salted peanuts, for garnish

Get Ingredients
HOW TO MAKE THIS RECIPE

In a blender, puree the 1 1/2 tablespoons of cilantro, the chopped scallions, garlic, jalapeño, shallot, 1/2 cup of the fish sauce and 1/2 cup of the sugar until smooth. Season with the salt. Put the chicken in a large resealable plastic bag and pour in the marinade. Seal and refrigerate for at least 2 hours or up to 6 hours. Bring to room temperature 30 minutes before cooking.


Preheat the oven to 400° and line 
a large rimmed baking sheet with foil. In 
a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the chicken, skin side down, and 
cook over moderately high heat until the 
skin is brown and crispy, about 3 minutes. Reduce the heat to moderate if 
the chicken starts to brown too quickly. Transfer the chicken to the prepared baking sheet skin side up and repeat with the remaining butter, oil and chicken. Transfer the baking sheet to 
the oven and roast the chicken for 
about 25 minutes, until golden brown and cooked through. Let rest for 5 minutes.


Meanwhile, in a large bowl, whisk 
the lime juice with the Thai chile and the remaining 1/2 cup of fish sauce and 
2 tablespoons of sugar. Add the papaya, carrot and tomatoes and toss to coat.


Transfer the papaya salad to a large platter or plates and top with the roast
chicken thighs. Garnish with chopped 
cilantro, sliced scallions and peanuts; serve immediately.


Источник: http://www.foodandwine.com/recipes/crispy-chicken-thighs-green-papaya-salad

Это на самом деле очень и очень вкусно! Просто потрясающе. Запекала в своей любимой немецкой глиняной посудине 1:15-1:30, куриное мясо отваливалось от кости, а рис впитал весь куриный жир и получился сладкой кашей. Словом, полный восторг!

Амич - можно считать как праздничное блюдо,думаю он будет прекрасно смотреться на праздничном столе, так и повседневное.

курица весом 1.200-1.300
рис 2стакана
курага 300гр (225 гр)
изюм 300гр (100 гр)
миндаль 50гр (63 гр)
масло топленое (обычное сливочное)

Курицу вымыть, обсушить и натереть солью с перцем, отложить в сторону.

Рис,я беру длинный, хорошо промыть,я обычно рис промываю пять раз, то есть пять раз меняю воду в миске,промываю рис прямо под краном...затем заливаю водой и оставляю на час.Через час воду слить.
В большой широкой,глубокой кастрюле вскипятить воду, воды всегда беру много.Как вода закипит, добавить соли,высыпать рис, перемешать, чтобы рис не прилип ко дну, всегда добавляю ложку молока, и капельку столового уксуса.
Молоко,чтобы рис оставался белым, а уксус,чтобы рисинки не слипались друг с другом( в какой-то книжке с советами прочитала).
Отварить рис, так чтобы он чуть чуть не до варился.Затем отбросить рис на дуршлаг и остудить...

Сухофрукты промыть под водой, обсушить,я просто выкладываю на чистое кухонное полотенце.
Для жарки сухофруктов всегда использую топленное масло.
В кастрюльке с толстым дном растопить масло, выложить сухофрукты, миндаль и томить на слабом огне, иногда помешивая и стараясь меньше касаться ложкой, можно просто встряхивать, это,чтобы сухофрукты не превратились в кашу.
Томить около 20 минут.
Смешать рис с сухофруктами и миндалем,Фаршировать курицу,завязать ножки бечевкой ,смазать сметаной курицу,выложить в форму и запечь в духовке, все время поливая образовавшимся соком.

Источник: http://bergal.kz/blogs/domashnii-kulinar/amich-kurica-farshirovannaja-risom-suhofruktami-i-mindalem-amich-10403.html

Холодец: http://bergberg.livejournal.com/448971.html?view=34257611#t34257611

Christmas Cookies: Lemony Lemon Iced Sugar Cookie Starshttps://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/

Настоящий вкуснее, конечно, но так тоже очень хорошо.


2 (8 ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups cooked quinoa
3/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
1 cup low-sodium marinara sauce (see Tip)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Cut each chicken breast in half on the diagonal to get4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper. Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.

Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.



Serving size: 1/2 chicken breast each
Per serving: 414 calories; 18 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 37 g protein; 63 mcg folate; 14276 mg cholesterol; 4 g sugars; 0 g added sugars; 649 IU vitamin A; 3 mg vitamin C; 193 mg calcium; 3 mg iron; 458 mg sodium; 612 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 1/2 medium-fat protein, 1 1/2 fat

Источник: http://www.eatingwell.com/recipe/255218/quinoa-crusted-chicken-parmesan/

Очень вкусный суп! Просто очень! Можно и для гостей. Куриный бульон впервые сделала в медленноварке. Режим slow на 10 часов закинула куриные крылышки, соль, луковицу, зубчик чеснока и 3 литра воды.

Ingredients

Khao soi paste:
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder
Soup:
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)
Ingredient info: Dried chiles are available at Latin markets; Chinese egg noodles and chili oil are available at Asian markets. All can be found at many supermarkets.

Preparation

For khao soi paste:
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.
Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
For soup:
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.
Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Источник: http://www.epicurious.com/recipes/food/views/chicken-khao-soi-51149110

Мне было вкусно просто с хлебом, а муж сказал, что ему нужен рис.

Use a whole, cut-up chicken or all legs and thighs for this recipe. You will need 3 or 4 roasted bell peppers. Roast your own or substitute store-bought flame-roasted peppers. Patatas fritas—potatoes fried in olive oil—are the usual accompaniment. But rice or wide noodles would be great to soak up the sauce.

Serves 4-6.

3-4 red bell peppers
2 ½ pounds chicken pieces
Salt and pepper
3 tablespoons olive oil
1 green pepper, cut in 1-inch pieces (не было)
2 onions, finely chopped
3 cloves garlic, chopped
3 ounces serrano ham, cut in thin strips (optional)(не добавляла)
½ teaspoon sweet pimentón (paprika)
Red chile flakes (optional)
4 tomatoes, grated (about 2 cups tomato pulp)
1/3 cup white wine

Roast the peppers on a grill over hot coals, over a gas flame or under the broiler, turning them until charred on all sides. Remove the peppers to a bowl, cover and allow them to cool. Discard stems and seeds and rub off the charred skin. Cut or tear the peeled peppers into strips.

Sprinkle the chicken pieces with salt and pepper and allow to come to room temperature. Heat the oil in a cazuela or deep skillet and brown the chicken pieces on all sides. Remove them as they are browned.

Add the cut-up green pepper, onions, garlic and ham, if using, to the pan and sauté until onion begins to brown, 6 to 8 minutes. Stir in the pimentón and chile flakes, if using. Add the grated tomato pulp and cook on high for 3 minutes. Stir in the wine, ½ teaspoon salt and freshly ground pepper. Return the chicken pieces to the pan. Cover and let the chicken simmer 30 minutes. Turn the chicken pieces, add the reserved red pepper strips and uncover the pan. Cook until chicken is tender, another 20 minutes.

Источник: http://mykitcheninspain.blogspot.com/search/label/Chicken%20with%20Sweet%20Red%20Peppers