My cookbook

Очень вкусно! Мясо нежное, много овощей. Делала с замороженным зеленым горошком. Боялась, что если не обжарить отдельно, то грибы не приготовятся, но нет, они были готовы.

1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
5 Tbsp. soy sauce, divided
2 Tbsp. mirin (sweet Japanese rice wine), divided
1 Tbsp. cornstarch
4 scallions, white and pale green and dark green parts separated, thinly sliced
6 garlic cloves, coarsely chopped
1 2" piece ginger, scrubbed, coarsely chopped
4 Tbsp. vegetable oil, divided
8 oz. baby bok choy, halved lengthwise
8 oz. mushrooms, trimmed, sliced
8 oz. snow peas, trimmed
Kosher salt (optional)
Cooked rice (for serving)

Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat.

Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2" piece ginger, scrubbed, coarsely chopped, in a food processor until very finely chopped.


Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook until golden brown on other side, about 2 minutes. Transfer to a plate.


Heat remaining 2 Tbsp. vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add 8 oz. baby bok choy, halved lengthwise, 8 oz. mushrooms, trimmed, sliced, and 8 oz. snow peas, trimmed, and cook, tossing, until crisp-tender, about 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 Tbsp. soy sauce and 1 Tbsp. mirin and ¼ cup water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about 2 minutes. Remove from heat; taste and season with kosher salt if needed.


Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside.

Источник: https://www.epicurious.com/recipes/food/views/ba-syn-ginger-garlic-chicken-and-vegetable-stir-fry

Необычно и вкусно. Мне понравилось готовить, да и выглядит нарядно.

Говядина филе – 1,2 кг.
2 помидора
2 картошки
1 лимон
Зеленый горошек – 500 гр.
6 пикантных перца
Имбирь – 50 гр.
2 зубчика чеснока
3 луковицы шалот
Пучок петрушки
Томатный соус -200 гр.
Темное пиво – 500 мл.
Черный молотый перец – на кончике ножа
Паприка – 1 ст. ложка
Базилик – 1 ч. ложка
Мука – 2 ст. ложки.

Говядину промыть, очистить от пленок, порезать кубиками, обвалять в муке, остатки муки стряхнуть. Картошку отварить 15 минут после закипания. Овощи и зелень порезать.

Выложить все ингредиенты в миску, перемешать.

Закрыть пленкой и убрать в холодильник на 2 часа.

Достать и выложить содержимое миски в глиняный горшок.

Готовить в разогретой до 220 градусов духовке 40 минут.

Источник: https://joe-alex.livejournal.com/26970.html#t7417178

Действительно очень простой и вкусный салат.

Огурец свежий – 1 шт.
Яйца вареные – 4 шт.
Горошек зеленый консервированный – 1 банка
Зелень укропа – ½ пучка
Лук зеленый (по желанию) - по вкусу
Майонез (или сметана) – 1-2 ст. л.
Соль - по вкусу
Перец молотый – по вкусу

Все порезать и смешать.

Источник: https://www.russianfood.com/recipes/recipe.php?rid=146031

Вкусно! Делала с 4 ломтиками бекона, замороженной брокколи и зеленым горошком. На чуть меньше чашки риса соус 1/2, но в другой раз надо попробовать целиком.

8 slices bacon
3 tablespoons sesame oil
4 cloves garlic, chopped
1 bunch green onions, sliced
1/2 cup frozen peas
4 cups cooked white rice
3 tablespoons soy sauce, plus more to taste
2 tablespoons rice vinegar
2 tablespoons sambal or Sriracha (мой вьетнамский)
2 eggs, beaten
1 avocado (не брала)

INSTRUCTIONS

Cook the bacon until crispy, let cool, then tear into small pieces.
In a large non stick skillet over medium heat, heat sesame oil. Add garlic, green onions and peas and cook, stirring, until green onions are softened and peas are warmed through, about 3 minutes. Add cooked rice and toss to combine, breaking up any clumps. Let the veggies and rice cook until slightly browned, about 6 minutes
In a small bowl, stir together soy sauce, rice vinegar and sambal. Pour mixture over fried rice, then add bacon and stir well. Scrape rice to one side of the pan and pour eggs into the other side; stir immediately to scramble the eggs as they cook. As the eggs begin to scramble, stir rice into eggs. Taste and season with more soy sauce and/or Sambal, as desired

Serve with avocado and extra green onions if desired.

Источник: https://whatsgabycooking.com/spicy-bacon-fried-rice

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/

Очень вкусно! Вместо хэма можно делать с прошутто или колбасой.

Yield
4–6 servings
Active Time
15 minutes
Total Time
20 minutes

Ingredients

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Preparation

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Источник: http://www.epicurious.com/recipes/food/views/pasta-with-15-minute-ham-pea-and-cream-sauce-56390064

Очень вкусно, свежо, по-весеннему. Я сделала вчера на ужин, но в будущем лучше подавать на ланч. Просто и быстро.

YIELDMakes 4 servings ACTIVE TIME10 min TOTAL TIME20 min
INGREDIENTS

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan
PREPARATION

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.
Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.
Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.
Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Вчера сделала на ужин. Полный восторг! Это самая простая и самая вкусная паэлья, что я делала до сих пор. В скобках мои порции на двоих.

Кулинарный журнал Джейми Оливера. Сентябрь 2013г.

На 8-10 порций:

• 22 куриных крылышка (это 1 кг)(у меня было 14)
• 2 ст.л оливкового масла
• 400г чоризо, нарезать тонкими ломтиками (не использовала)
• 1 небольшая луковица, нарезать мелкими кубиками
• 50г консервированных перцев пикильо, нарезать кубиками (1 1/2 перца)
• 1 ч.л копченой паприки
• 2 ст.л томатного пюре
• 400г риса для паэльи (можно использовать рис для ризотто)(225 гр)
• 120мл белого вина (100 мл)
• 750 мл воды или бульона (375 мл)
• 200г горошка (180-200 гр)
• 3 ст.л мелко рубленной петрушки
• дольки лимона для подачи (лайм)

1. Разогрейте духовку до 180С. Куриные крылья посолите и поперчите со всех сторон. Поставьте сотейник диаметром 30 см на средний огонь, влейте оливковое масло и обжаривайте на нем крылышки порциями до румяной корочки. Отставьте в сторону.
2. В том же сотейнике жарьте чоризо с луком около 4 мин, пока лук не станет мягким. Добавьте перцы пикильо, паприку и томатное пюре. Посолите и тушите, пока томатная масса не начнет закипать.
3. Добавьте рис и хорошо все перемешайте. Готовьте еще 3 мин.
4. Влейте вино, перемешайте и доведите до кипения. Как только рис впитает вино, добавьте 750 мл горячего бульона или воды, вмешайте горошек и половину петрушки. Поверх риса выложите обжаренные крылья, как показано на фото.
5. Снова доведите массу до кипения, уберите в духовку и запекайте 30 мин.
6. Достаньте паэлью из духовки, прикройте неплотно фольгой и дайте минут 10 постоять. Подавайте с дольками лимона, посыпав оставшейся петрушкой.

Источник: http://l-ape.livejournal.com/114410.html

Очень вкусно! Обоим очень понравилось. Делала без феты и по-моему она тут не нужна.

Ingredients

2 garlic cloves, finely chopped
5 tablespoons coarsely chopped dill, divided
2 tablespoons finely grated lemon zest, divided
3 tablespoons fresh lemon juice, divided
6 tablespoons olive oil, divided
2 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) pork tenderloin
1 pint cherry tomatoes
3 cups (loosely packed) arugula (about 3 ounces)
2 cups cooked whole farro (перловка)
3/4 cup frozen peas, thawed (about 4 ounces)
1/2 cup (loosely packed) crumbled feta (about 2 ounces)(не брала)
Flaky sea salt (optional)

Preparation

Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10–12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
Do Ahead
Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

Источник: http://www.epicurious.com/recipes/food/views/dill-crusted-pork-tenderloin-with-farro-pea-and-blistered-tomato-salad?mbid=nl_05202016_Daily_CTN%20(1)&CNDID=27160599&spMailingID=8934244&spUserID=MTA4NjUxNzc5MDQyS0&spJobID=921690910&spReportId=OTIxNjkwOTEwS0

Serves 6 as a starter or side; 3 as a supper dish.

3 cups shelled peas (about 1 pound)
3 tablespoons olive oil
½ cup finely chopped spring onion or scallions
1 clove garlic (optional)
3 ounces chopped serrano ham (about ½ cup)
1 tablespoon dry Sherry or white wine (optional)
Salt and freshly ground black pepper
Eggs (optional), hard-cooked and chopped or poached

Heat the oil in a medium skillet and add the onions and garlic, if using. Sauté very gently until onion is almost melted, about 6 minutes. Add the ham and sauté 2 minutes. Add the Sherry, if using, and cook until liquid has evaporated and ham is sizzling in the oil again.

Add the peas to the skillet. Sauté, stirring, until peas are cooked, about 5 minutes for fresh or frozen peas. Season with salt to taste and pepper.

Serve hot or room temperature. Garnish, if desired, with chopped hard-cooked egg. Or, top each serving with a poached egg.

Cool way to poach eggs. Line a small bowl with plastic wrap. Add a little olive oil. Break an egg into the bowl. Sprinkle with salt and pepper. Twist the plastic to close tightly and tie. Submerge the egg packets in boiling water. Reduce heat to a simmer. Poach eggs 3 to 4 minutes. Remove the packets. Untie the plastic and carefully roll the eggs onto the plate of peas and ham.

Источник: http://mykitcheninspain.blogspot.com.es/search/label/Saut%C3%A9%20of%20Peas%20with%20Ham