My cookbook

Вадиму понравилось.

1 medium head cabbage (about 2 pounds), shredded
4 pounds medium potatoes (about 8), peeled and quartered
2 cups whole milk
1 cup chopped green onions
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup butter, melted
Minced fresh parsley
Crumbled cooked bacon

Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.
In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.

Источник: https://www.tasteofhome.com/recipes/colcannon-potatoes/

Ингредиенты:
200 гр бекона (4 полоски)
250 гр стручковой фасоли
2-3 средних картофелины
1 лук репчатый (1/2)
50 мл. красного винного уксуса (использовала сок и цедру 1/2 лимона)
Соль, перец - по вкусу.

Приготовление:
Обжарить на среднем нагреве мелко порубленный бекон в течение 2-3 мин, добавить мелко рубленный репчатый лук, перемешать. Жарить 5-6 мин. Выложить в салатник.
Вскипятить воду, выложить фасоль (у меня мороженая), после закипания варить 5 мин, воду слить, промыть холодной водой, выложить в салатник.
В сковороде в жире оставшемся после бекона обжарить порезанный кубиками отваренный картофель до корочки. Выложить в салатник.
Смешать 2 ст л оливкового масла с 1 ст л винного уксуса. Посолить. Тщательно перемешать. Выложить в салатник.

Источник: https://joe-alex.livejournal.com/214205.html

Сделала вчера. Очень вкусно! Правда сок лимона мне был не в тему и я добавила 1/2 цуккини, обжаривала вместе с креветками. Бекона 3 ломтика. Кашу (2/3 чашки на 3 ст. воды) варила в рисоварке, после добавила 1/3 чашки жирных сливок, 1 1/2 ст. л. сливочного маска и 1/4 чашки тертого пармезана. Муж был доволен. Очень быстрое блюдо.

Ingredients
For the grits:

1 cup yellow grits
4 cups water
1/2 tsp kosher salt
3 tbsp butter (salted or unsalted)
1/3 cup heavy cream
1 cup shredded cheddar cheese (or asiago)

For the shrimp:

4 ounces high-quality bacon sliced or chopped into small pieces (about 5-6 strips)
1 lb 16/20 size wild shrimp peeled and deveined
4 scallions sliced
1 tbsp minced garlic
2 tsp freshly squeezed lemon juice
2 dashes Tabasco sauce optional (перец хлопьями)

Instructions
How to Make the Grits:

I have great success cooking the grits in the rice cooker, though this may depend on the model used. If you want to give it a try, simply combine the grits, water, and salt in the rice cooker, and run a normal white rice cycle. When the cycle is over, stir in the butter and cream, then stir in the cheese. Season to taste and make any necessary adjustments.
To make the grits on the stovetop, bring the water to a boil in a nonstick saucepan and add the grits and salt. Cover the pot with a lid, reduce the heat to low, and simmer for about 20 minutes, until the water is absorbed. Then stir in the butter and cream, then the cheese. Taste and make any necessary seasoning adjustments.

How to Make the Shrimp:

Place the bacon in a cold skillet, and turn the heat to medium. Render out the fat and cook the bacon until crisp, about 10 minutes.
Use a slotted spoon to scoop out the bacon bits, leaving the bacon grease and brown bits in the pan. Add the shrimp in a single layer, season with salt and pepper, and cook for 60 seconds.
Flip the shrimp over, season with salt and pepper, then add the scallions, garlic, lemon juice, Tabasco (if using), and the reserved crisped bacon.
Let the shrimp cook for another minute or two until cooked through, tossing the ingredients gently to meld the flavors. Take care not to overcook the shrimp, and keep in mind there will be a little bit of carryover cooking, so I undercook them slightly.
To serve, place the grits on the bottom of a bowl and scoop the shrimp on top. They taste best eaten together. Enjoy!

Nutrition
Calories: 639kcal | Carbohydrates: 33g | Protein: 37g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 384mg | Sodium: 1634mg | Potassium: 275mg | Vitamin A: 1045IU | Vitamin C: 7.8mg | Calcium: 400mg | Iron: 3.3mg

Источник: https://www.fifteenspatulas.com/shrimp-and-grits/

Сделала сегодня на ужин, нам обоим понравилось! Идеальная домашняя еда.

3 tbsp peanut oil (or vegetable), separated
2 eggs , lightly beaten
3/4 cup bacon , excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
2 garlic cloves , minced
3 tsp ginger , minced or very finely chopped
1/2 onion , finely chopped (about 3/4 cup) (brown, white or yellow)
1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine) (Note 2)
1/2 tsp sugar
5 oz/150g small shrimp/prawns , cooked and peeled (Note 3)
3 cups cooked long grain white rice , refrigerated overnight (Note 4)

3 scallions , thinly sliced

Sauce

1 tbsp Oyster Sauce
1 1/2 tbsp soy sauce (all purpose or light) (Note 3)

1/2 tsp sesame oil (roasted - i.e. dark colour)

Instructions

Mix together Sauce ingredients, set aside.
Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
Drain off excess bacon fat.
Add remaining 2 tbsp oil, garlic and ginger. (Note 5) Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
Transfer to serving plate, sprinkle with remaining scallions and serve.

Источник: https://www.recipetineats.com/chinese-fried-rice-with-shrimp-prawns/

Serves 4-6 (делала 1/2 получилось 3 порции)

500g (1 lb) fusilli

For spring vegetable condimento:

1 kilo (2 lbs) asparagus, about 2 or 3 bunches
350g (12 oz) frozen artichokes (зеленый болгарский перец)
250g (9 oz) frozen peas
2 or 3 fresh spring onions, finely minced
50g (1-1/2 oz) pancetta (1 бекон)
White wine
Olive oil
Butter
Salt and pepper

For the aspargus purée:

2 Tbs butter
A handful of fresh basil leaves
A sprig or two of fresh parsley
Salt and pepper

For the egg and cheese enrichment:

1 egg
1 Tb Parmesan cheese (or more, to taste)

Direction

Set a pot of well salted water to boil. Trim the bottoms off the asparagus and, if they are thick, peel off their skins from just below their tips downwards.

When the water comes to a boil, add the asparagus and cook until fully tender. Remove the asparagus from the water with a skimmer or tongs. (Don’t drain the water out of the pot.) Let the asparagus cool then cut the tips of the asparagus into short lengths.

Put the rest of the stalks into a blender, along with a good knob of butter, a basil leaf or two, a spring of parsley, a pinch of salt and a ladleful of the water in which the asparagus have boiled. Blend well, adding more water if needed to obtain a smooth, pourable purée. Taste and adjust for seasoning.

Meanwhile, defrost the frozen artichoke hearts under warm water, then drain and cut them into thin wedges. Combine with the peas and asparagus tips in a bowl and have this medley at the ready.

Now add the fusilli to the pot where you’ve cooked your asparagus and cook until al dente.

While the pasta is cooking, warm a good pour of olive oil and a knob of butter in a large skillet. Add the pancetta and let it render, then add the spring onion and sauté just until it wilts. Add the artichokes, peas and asparagus tips. Sauté everything together over lively heat for a few minutes, seasoning with salt and pepper and moistening with a drizzle of white wine as you go.

When the vegetables are tender and have had a chance to absorb the flavors of the onion and pancetta, remove about half the vegetable mixture and set aside.

Add the asparagus purée to the skillet with the remaining vegetables, mix well and set over very low heat.

Mix the egg and grated cheese together in a bowl and reserve.

When the pasta is almost, but not quite al dente, drain and add to the skillet. Toss the pasta with the sautéed vegetables over low heat, loosening the pasta with a ladleful of the pasta water if need be. Keep tossing for a minute or two, until the pasta is well coated, then add the egg and cheese mixture, and mix it in well, allowing the sauce to thicken slightly, as if making a carbonara.

Serve the fusilli immediately, topped with the rest of the sautéed vegetables, along with additional grated Parmesan on the side for those who want it.

Источник: https://memoriediangelina.com/2018/05/11/fusilli-primavera/

Сделала вчера на ужин, очень вкусное блюдо!

INGREDIENTS

12 Dutch Yellow Baby Potatoes
2 tablespoons olive oil, divided
6 strips bacon
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 cup refried beans
1 1/2 cups shredded cheddar cheese
1 cup Chipotle Guacamole
1 cup Chipotle salsa
1/2 cup chopped scallions
Sour cream, as needed
INSTRUCTIONS

Preheat oven to 400 degrees F.
Drizzle the whole potatoes with 1 tablespoon olive oil and place on a baking sheet. Bake for about 30-35 minutes or until the potatoes are tender.
While the potatoes are baking, cook off 6 pieces of bacon until crispy and then set aside to cool. Once cooled, roughly chop the bacon.
Remove the potatoes from the oven and let cool until they are cool enough to handle. Cut the potatoes in half, and scoop out a most of the inside of the potato, leaving about 1/4 inch remaining.
Crank the oven up to 450 degrees F.
Place the cut potatoes back onto the baking sheet, cut side up. Lightly drizzle the tops with the remaining olive oil and a sprinkle of garlic powder and red pepper flakes and place them back into the oven for about 5-10 more minutes. Flip them onto their other side and bake for another 10 minutes before removing them from the oven.
Arrange the potatoes on the baking sheet, cut side up. Spoon equal amounts of refried beans into each potato, followed by equal parts bacon and shredded cheese. Place the potato skins back into the oven for 3-4 minutes until the cheese melts.
Take the potatoes out of the oven and top them with salsa, guacamole, sour cream, scallions, chives or whatever else you'd like to top them with and serve immediately.

Источник: https://whatsgabycooking.com/nacho-loaded-potato-skins/?ct=t(RSS_EMAIL_CAMPAIGN)

Вчера сделала на ужин с радичио, редиской и креветками. Про орехи забыла. Очень вкусная заправка, пропорции в скобках те, что я для нас двоих использовала)

INGREDIENTS
1 cup walnuts (забыла)
4 slices bacon (2)
8 ounces blue cheese, crumbled, divided (чуть больше 2-х унций)
½ cup crème fraîche or sour cream (очень большая ложка)
½ cup mayonnaise (очень большая ложка)
5 teaspoons sherry vinegar or red wine vinegar (1 sherry vinegar)
2 teaspoons fresh lemon juice (1)
1 teaspoon hot sauce (1/2)
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced (заменила на радичио и редиску)
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon (не брала)

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool; coarsely chop.

Cook bacon in a large skillet over medium-high heat, turning halfway through, until brown and crisp, 8–10 minutes total. Transfer to paper towels to drain. Let cool; crumble.

Place half of blue cheese in a medium heatproof bowl and microwave on medium until melted, about 1 minute (this will make it easier to whisk). Add crème fraîche, mayonnaise, vinegar, lemon juice, and hot sauce to blue cheese and whisk until smooth; season dressing with salt and pepper. Cover and chill until cold, at least 30 minutes.

Place 1 slice of iceberg lettuce on each plate and spoon about ¼ cup dressing over each. Top with walnuts, bacon, celery, tomatoes, tarragon, and remaining blue cheese.

Источник: https://www.bonappetit.com/recipe/iceberg-with-tomatoes-blue-cheese-and-bacon

Сделала вчера на ужин и в целом мне очень понравилось.

Sofrito Recipe:

1 green bell pepper , seeded and chopped
1 red bell pepper , seeded and chopped
1 cubanelle , seeded and chopped (не брала)
1 1/2 cups cilantro leaves , chopped
1 1/2 culantro leaves , chopped (не брала)
9-10 cloves of garlic , whole
1 large white onion , chopped
3-4 green onions , chopped (не брала)
2 plum tomatoes , cut into slices or chunks (не брала)
2 tablespoons fresh oregano (не брала)



Add all ingredients to food processor. If desired, add enough water or oil enough to blend. (I don’t add liquid when using a food processor). Blend to desired texture.

Store in an airtight glass jar in the refrigerator for 1 month or freeze in ice cubes.


Ingredients

2 cups long grain rice , rinsed (на двоих 1 чашку)
3 slices bacon , chopped (2 полоски)
3 tablespoons sofrito
1 medium onion (лук и чеснок дополнительно не добавляла, но добавила порезанный полосками красный болгарский перец)
1 tablespoon minced garlic
1 teaspoon cumin
1 can 15 oz Gandules (Pigeon Peas) , drained (я использовала замороженные lima beans)
½ cup tomato sauce
⅓ cup sliced olives
1 packet sazon (не брала)
3 1/2 cups water (на глаз)
salt and pepper


Instructions

Wash rice until water runs clear. Drain water.

In a large skillet over medium heat, sauté bacon until brown and crisp. This may take about 5-5 minutes.

Remove bacon from skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 1-2 tablespoons).

Pour about 1-2 tablespoons oil to the pan then Add sofrito to the skillet , until fragrant ,about 2-3 minutes.

Throw onion, garlic and cumin to the pan. Sauté for about a minute.

Stir in rice and continue stirring for about 1-2 minutes.

Then add gandules, tomato sauce, olive , sazon and water. Bring to a boil and reduce heat; cover with a lid and simmer until rice is cooked, about 18 minutes or more. Stir occasionally from the sides to prevent burns, add more water if needed.

Adjust for salt and pepper.

Источник: https://www.africanbites.com/arroz-con-gandules/#wprm-recipe-container-582292

Очень вкусное блюдо! Совершенно изумительно правильно сбалансированные вкус. Нам обоим очень понравилось.

1 маленький кочан капусты
1 морковь
1 стакан бульона
2 луковицы
3 стол. ложки масла
1 стол. ложка муки
2 стол. ложки томатной пасты
1 стол. ложка уксуса
1 стол. ложка сахара
2 ч.ложки соли
Лавровый лист

Капусту нашинковала в комбайне, натерла на крупной терке морковь, добавила 1 стакан бульона и 1 столовую ложку масла.
Поставила тушить на 30 мин.

В это время на 1стол.ложке масла пожарила лук.

Добавила 1 стол ложку масла и 1 стол. ложку муки. Пассеровала 1 мин.

Через 30 мин. сложила пассерованый лук с мукой, 2 стол.ложки томатной пасты, добавила 1 стол.ложку уксуса, 1 ч.ложку сахара,
лавровый лист, посолила и поперчила.

На отдельной сковородке пожарила бекон.

Сложила в кастрюлю с капустой и протушила 10 мин.

Источник: https://moyugolok.livejournal.com/33613.html

Просто, быстро, вкусно! И сыну и мужу понравилось, для меня же мясо было суховатым, можно было бы меньше времени запекать, но поскольку муж любит именно такое мясо, то может и не нужно. Запекала с тыквой (порезала прямо с кожурой дольками, 1 ст. л. оливкового масла, соль, перец).

Ingredients

4 garlic cloves, finely chopped; plus 2 heads, halved crosswise
1 tablespoon coarsely chopped fresh rosemary, plus 4 sprigs
1 tablespoon fennel seeds, coarsely chopped
1 1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
Freshly ground black pepper
1 1 1/2-pound pork tenderloin
4 slices bacon

Preparation

Preheat oven to 425°. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1 tablespoon oil in a small bowl; season with pepper.
Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top. Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1 tablespoon oil.
Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 40–45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Calories 300 - Fat 15 g - Fiber 1 g

Источник: http://www.epicurious.com/recipes/food/views/weeknight-porchetta-51260410

Такое нежное мясо я бы не стала в тесто, а что если в бекон? Я помню, делала, мужу и сыну очень понравилось и никакой возни:

4 зубчика чеснока, мелко нарезать; плюс 2 головки - пополам
1 столовая ложка крупно нарезанного свежего розмарина, плюс 4 веточки
1 столовая ложка семян укропа
1 1/2 чайной ложки соли
2 столовые ложки оливкового масла
Свежемолотый черный перец
1/2 кг свиная вырезка
4 ломтика бекона

подготовка

Разогреть духовку до 220 C. Смешать нарезанный чеснок, нарезанный розмарин, семена фенхеля, соль и 1 столовую ложку масла в маленькой миске; поперчить.
Вотрите чесночную смесь в свинину (если у вас есть время, чтобы сделать это утром, здорово, замаринуйте и оставьте в холодильнике). Положите розмариновые веточки на дно своей формы для выпечки, а на них положите вырезку. Оберните свинину беконом. Выложите рядом чеснок и полейте 1 ст. л. масла.
Запекайте 40-45 минут. Выложите на разделочную доску и дайте отдохнуть минут 10 до нарезки.