My cookbook

Очень простое и вкусное блюдо, нам с Вадимом обоим понравилось.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 medium onion, halved, thinly sliced
2 teaspoons ground turmeric
3 large garlic cloves, finely chopped, plus 1 garlic clove, smashed
2 tablespoons fresh lime juice, plus 8 wedges for serving (3–4 limes total)
3 tablespoons olive oil, divided
2 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided, plus more
1 teaspoon freshly ground black pepper, divided
1 cup basmati rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 cup plain yogurt (optional)
1 English hothouse or large standard cucumber, peeled if desired, quartered lengthwise, cut crosswise into 1/2" pieces (about 2 cups)
1 cup (packed) herb leaves, such as mint, cilantro, and/or dill
1/3 cup shelled unsalted pistachios, coarsely chopped
Sumac (for serving; optional)

Preparation

Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1–2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18–20 minutes. Remove from heat. Let sit, covered, until ready to serve.
Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6–8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.

Источник: https://www.epicurious.com/recipes/food/views/persian-chicken-with-turmeric-and-lime

Делала вчера. Очень вкусный соус!

Yield
Serves 4

Ingredients

2 cups (1-inch pieces) peeled kabocha squash
2 tablespoons vegetable oil, divided
8 ounces pork sausage, casing removed
2 scallions, chopped
2 garlic cloves, chopped
1 serrano chile, sliced
2 teaspoons grated peeled ginger
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1 teaspoon sugar
Crushed salted, roasted peanuts and chopped cilantro (for serving)

Preparation

Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.
Serve stir-fry topped with peanuts and cilantro.

Источник: https://www.epicurious.com/recipes/food/views/kabocha-squash-and-pork-stir-fry?mbid=nl_12052016_Daily_CTN%20(1)&CNDID=27160599&spMailingID=9993697&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1060447906&spReportId=MTA2MDQ0NzkwNgS2

This is really nice, new and fresh taste! I loved it! It can be served on the individual plates as well as an appetizer in a spoon, for the crowd, or as an appetizer or even a meal (especially if one is on a diet) for a single woman. Most woman don't like to cook for themselves and this is a perfect meal, especially with the glass of aromatic white or rose.


100 g ribbons smoked salmon
strawberries, washed, hulled and sliced
to serve fresh mint leaves
lime or lemon juice, to taste
1/3 cup avocado oil
1/2 tsp black pepper to taste


Arrange 8 ribbons of smoked salmon on individual plates or a large platter.
Slice fresh strawberries in half and scatter them over the salmon, along with fresh mint leaves.
Squeeze over the lime or lemon juice, to taste.
Drizzle with a little avocado oil and finish with a good crack of black pepper.

Источник: http://www.woolworths.co.za/store/recipe/_/A-cmp101287

Такой же маринад подойдет для мяса, креветок или рыбы. Я разрезала куриное мясо на мелкие кусочки и после прямо в маринаде обжарила. Можно и как шашлычки запечь на спажках или в пекарской бумаге с овощами. Словом, быстро, просто, вкусно!

На 2 порции:
1-2 куриных филе (одно большое или два мелких)
2 лепешки типа тортильяс
2 листа салата айсберг
четверть мягкого авокадо

Маринад:
сок половинки лайма (или лимона, тоже хорошо)
1 маленький зубчик чеснока
1 маринованный пеперони (халапеньо или чили - не брала)
неколько веточек кинзы
1/2 ч.л. соли
1 ст.л. растительного масла

Маринад. Перец и кинзу мелко порубить, чеснок измельчить или натереть на терке в пасту. Смешать. Добавить масло, соль, перец и перетереть ингредиенты (можно в ступке или просто на доске ножом смешивать и как бы бы продолжать рубить). Филе положить в пакет (зиплок, например, удобно), залить маринадом и оставтиь на полчаса-час мариноваться. Если что – можно до суток в холодильнике так держать в маринаде мясо.

Источник: http://svitla-4ok.livejournal.com/108650.html

Мужу очень понравилось. Сказал, что это абсолютно его ужин.

Ingredients

Tenderloin:
1/4 cup soy sauce
2 tablespoon fresh orange juice
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 pork tenderloin (about 1 1/2 pounds)
Kosher salt
1 tablespoon grapeseed or vegetable oil
Sauce and assembly:
1 tablespoon plus 1/2 cup grapeseed or vegetable oil
1 medium shallot, chopped
1 garlic clove
1/4 cup prepared green curry paste
1 teaspoon finely grated lime zest
1 (14.5-ounce) can unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon fresh lime juice
1/4 cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)

Preparation

Tenderloin:
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin; close bag, pressing out air. Chill, turning once, 4–12 hours. Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°F. Heat grapeseed oil in a large ovenproof skillet over medium-high. Cook tenderloin, turning occasionally, until browned on all sides, about 5 minutes. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 130°F, 20–25 minutes. Transfer to a cutting board; let rest at least 10 minutes before slicing.
Sauce and assembly:
While meat is cooking, heat 1 Tbsp. oil in a large saucepan over medium. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes. Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, 1/4 cup cilantro, and 2 Tbsp. water; blend until very smooth. With motor running, add remaining 1/2 cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over sauce topped with cilantro and pumpkin seeds.
Do Ahead
Sauce can be made 1 day ahead. Cover and chill.

Источник: http://www.epicurious.com/recipes/food/views/green-curry-pork-tenderloin

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

Очень вкусный рис! Очень праздничный. Шикарный гарнир, а готовится быстро и просто.

Yield
6 servings

Ingredients

1/2 cup wild rice (не брала)
Kosher salt
1 cup basmati rice
1 dried Iranian lime (optional)(не брала)
1 cup fresh shelled fava beans (from about 1 pound pods) or frozen, thawed
1/2 cup chopped fresh dill (не не было)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted, raw pistachios
1/4 cup olive oil
2 teaspoons finely grated lemon zest (лайм)
1/4 cup fresh lemon juice (Лайм)
1/2 teaspoon Iranian lime powder or 1 teaspoon finely grated lime zest
Ingredient info:
Dried Iranian limes, also known as limu omani, are available at Middle Eastern markets and online. (не было)

Preparation

Cook wild rice in a medium pot of boiling salted water until tender and grains start to split, 35–40 minutes. Drain; let cool.
Meanwhile, combine basmati rice, lime, if using, and 1 1/2 cups water in a medium saucepan, season with salt, and bring to a boil. Reduce heat, cover, and simmer 10 minutes. Remove from heat and fluff with a fork. Cover; let sit until water is absorbed, about 5 minutes. Let cool; discard lime.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a bowl of ice water. Drain and peel. (If using frozen fava beans, cook 2 minutes; transfer to a bowl of ice water, then drain.)
Toss wild rice, basmati rice, dill, parsley, pistachios, oil, lemon zest and juice, lime powder, and fava beans in a large bowl; season with salt.
Do ahead: Fava beans can be cooked and peeled 2 days ahead; cover and chill. Wild and basmati rice can be cooked 2 days ahead; cover and chill.

Источник: http://www.epicurious.com/recipes/food/views/rice-salad-with-fava-beans-and-pistachios-51242140

Запишу, чтобы не забыть и не потерялось. Готовила вчера на ужин для гостей. Салат всем очень понравился. Идея была взята здесь: http://m.livejournal.com/read/user/lapochka99/81373 и здесь: http://www.seriouseats.com/recipes/2014/01/oven-roasted-tomato-caprese-salad-recipe.html

Рецепт первого салата: Салат из запечённых помидоров

Ингредиенты:

- пол-кило маленьких помидоров типа виноградных (по возможности лучше разноцветных)
- 1 лимон-лайм
- пол-пучка кинзы
- 1 острый перчик (у меня не очень острый перец Поблано, но можно брать и острее, например, халапеньо или серрано)
- оливковое масло
- соль по вкусу

Духовку предварительно разогреть до самой высокой температуры (broil). Помидорки помыть, разложить на противень, посолить и взбрызнуть оливковым маслом.

Поставить в духовку на самую верхнюю полку минут на 7. Помидоры готовы, когда у них лопнет кожица.

Кинзу и перец порезать не очень мелко. В миске смешать помидоры, перец и кинзу. Выжать на овощи сок из лайма, полить небольшим количеством оливкового масла. Всё аккуратно перемешать.

Второй салат:


Ingredients

1 1/2 pounds cherry tomatoes
1 1/2 tablespoons olive oil
1 teaspoon maple syrup
11/2 teaspoons balsamic vinegar
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper
1 pound small fresh mozzarella balls (bocconcini), halved
1/4 cup basil leaves, finely sliced
1 teaspoon grated zest from 1 lemon

Directions

1.

Adjust oven rack to lower-middle position and preheat oven to 375°F. Spray a 9- by 13-inch baking dish with cooking spray. Add cherry tomatoes, olive oil, maple syrup, balsamic vinegar, and sugar, and toss to combine. Transfer to oven to roast until wrinkled and just starting to char, about 40 minutes, tossing periodically to cook evenly.
2.

Remove from the oven and allow to cool. Transfer tomatoes along with any juices to a large bowl. Add mozzarella and basil. Gently toss to combine. Season to taste with salt and pepper, add lemon zest, and toss again. Serve immediately, or refrigerate up to an hour before serving.

Мой салат: Помидоры запекла как в первом рецепте под грилем 5 минут.

Заправка: цедра и сок лайма, мед, бальзамический укрус и оливковое масло.

Смешала: листья салата, моцарела, острый селеный перец, базилик, запеченые помидоры. Допускаяю, что без салатных листьев могло бы быть лучше.

на 2 порции:
филе лосося - 500 гр.
лайм - 1 шт
соевый соус - 2 столовых ложки
корень имбиря - 1см.
кунжутное(или подсолнечное) масло - 2 стол.ложки
зеленый перец чили - 1 шт.

Лосось разрезать на 2 стейка, смешать сок лайма, соевый соус, мелко нарезанный имбирь, масло и порезанный чили. Залить стейки маринадом и оставить на 30 мин. Выложить на противень, полить оставшимся маринадом и запекать 20 мин. при температуре 220-250С. Готовые стейки посыпать кунжутом.


Источник: https://www.facebook.com/frostafood.ru

Подавала на днях к свинине. Получилось очень вкусно.



This is another recipe favorite which I've adapted from Mai Pham's "The Best of Vietnames & Thai Cooking." It's a refreshing accompaniment to lemongrass grilled chicken or grilled shrimp.
Ingredients
Dressing:
1 large shallot thinly sliced (about 1/4 cup)
1/2 tsp chili paste with garlic
2 tsp fish sauce
3 tbsp lime juice
1 tsp sea salt
3 tbsp light brown or turbinado sugar
2 tbsp water
2 tsp rice wine vinegar
Salad:
1 small head Napa cabbage shredded, or 1 12-ounce package shredded white cabbage
1 cup shredded carrots
1/2 English cucumber, halved vertically and sliced thinly into half-moons
1/4 cup fresh mint leaves, torn into smallish pieces
1/4 cup fresh cilantro leaves, left whole
a few basil leaves torn into pieces
3 tbsp unsalted peanuts coarsely chopped
Preparation
Combine dressing ingredients in small mixing bowl or 1 cup Pyrex measuring cup

Toss together all salad ingredients except peanuts. At this point, salad and dressing can be refrigerated spearately and refrigerated until just before serving.

Before serving, toss salad with dressing, then add peanuts and toss again.

Read More http://www.epicurious.com/recipes/member/views/VIETNAMESE-CABBAGE-SALAD-50036477#ixzz2ngdo6NAI