My cookbook

5 Thai chile peppers

6 garlic cloves

3 tablespoons neutral oil, such as vegetable or canola, divided

1 pound ground chicken

2 tablespoons oyster sauce

3 tablespoons fish sauce

2 tablespoons sugar

1/4 cup holy basil leaves

4 eggs

8 cups cooked jasmine rice


Roughly chop Thai chilies and garlic before adding them to a mortar and pestle. Smash using an up and down motion with a pestle until combined (mixture doesn't have to be ground into a paste), about 1 minute.

Heat 1 tablespoon of the oil in wok over high heat until shimmering. Add chile mixture and stir-fry until fragrant, about 30 seconds.

Add ground chicken to wok, and stir-fry until meat turns opaque, about 5 minutes.

Stir in oyster sauce, fish sauce, and sugar and cook until liquids evaporate.

Turn off heat, transfer chicken mixture to a large bowl and immediately stir in basil leaves.

In the same wok, heat remaining 2 tablespoons of oil over medium-high heat until shimmering. Crack an egg into wok. As egg cooks, spoon oil over yolk. Cook egg until edges are crispy and whites are cooked through but yolk is still runny, about 1 minute.

Repeat with remaining eggs. Divide rice and chicken mixture between 4 bowls. Top each with an egg and serve immediately.


Источник: https://www.foodandwine.com/pad-krapow-basil-stir-fry-7485308?hid=87feb1daf8cc0eb211f3d513294f9f8812324104&did=16994154-20250325&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=032525&utm_term=recipe-of-the-day&lctg=87feb1daf8cc0eb211f3d513294f9f8812324104&lr_input=3425e5ca6bb89d6f1a1b749988efce97dcfff0fc8b394ebb4092ab45324a3632

Получилось вкусно, хоть я и осттупила от рецепта добавив сердцевины зуккини в фарш. Это была ошибка, поскольку фарш получился водянистый и мясо совсем не чувствовалось. В следующий раз делать строго по рецепту. Соус получился прекрасный, ела без сметаны.

Serves: 2 (makes 8 squash)

1/8 cup/30g/1ozs. raw short grain rice, soaked for 30-45 minutes (or overnight)(японский)
125g/4ozs. beef mince
1/2 onion, peeled and finely diced
2 cloves garlic, peeled and finely diced
1/4 cup parsley, dill and coriander, finely chopped
1.5 teaspoons baharat*
1/2 teaspoon salt
450g/1lb Lebanese zucchini (around 8 or so)(у меня было 3)
2 cherry tomatoes, quartered

For Sauce

1/2 onion, peeled and finely diced
3 cloves garlic, peeled and finely diced
400g/14ozs. tin diced tomatoes
1.5 cups/375mls/12.7flozs. beef stock
3 tablespoons tomato paste
1 teaspoon sugar
3/4-1 teaspoon salt
1/2 teaspoon black pepepr
Juice of 1/2 a lemon

If you don't have baharat please use 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon white pepper and 1/4 teaspoon black pepper.

Mix the soaked and drained rice, beef mince, onion, garlic, herbs, baharat and salt together in a bowl. Use a manakra to hollow out the zucchini (see instructions above). Try to hollow them out as much as possible without breaking the sides as they'll be tastier with more filling. Fill the zucchini with the rice and meat filling making sure to push down on it so that it's compact. Fill the zucchini 3/4 of the way and then stuff a quarter cherry tomato in the end to stop the filling from spilling out. Repeat with the remaining zucchini.

Then make the sauce. Fry the onion in the oil until softened. Add the garlic and fry for a minute. Then add the tomatoes, beef stock, tomato paste and sugar, salt and pepper. Taste for seasoning adding more if needed. Place the zucchini in the pan and cover with a plate (to weigh them down, we want them cooking in the sauce). Place the lid on and cook on medium heat (4 out of 10) for 1 hour. Drizzle with lemon juice and serve.

Источник: https://www.notquitenigella.com/2021/11/26/stuffed-zucchini-lebanese/

1 lb boneless skinless chicken breast
▢ 2 tablespoon breadcrumbs
▢ 1 onion
▢ 2 cloves garlic
▢ 1 egg
▢ ½ teaspoon turmeric
▢ 1 teaspoon paprika
▢ 1 tsp Aleppo pepper
▢ 1 tsp cumin
▢ ½ tsp coriander
▢ 1 teaspoon kosher salt
▢ ½ cup parsley only remove the thick stems
▢ ¼ cup olive oil

Place the chicken breast, breadcrumbs, onion, garlic, egg, turmeric, paprika, Aleppo pepper, cumin, coriander, salt and parsley in the bowl of a food processor. Blend until all is well combined. You might need to stop midway and scrape the sides.
Transfer the kofta mixture into a bowl, cover with a plastic wrap and refrigerate for 1 hour.
After 1 hour, uncover the bow and start shaping the koftas. Place a bowl of cold water next to the kofta mixture, wet your hands and then form the mixture into small balls or football shaped balls.
Once all the koftas are shaped, heat the olive oil in a pan over medium heat.
Sear the chicken koftas in batches for about 3 minutes on each side until they are fully cooked. Enjoy with your favorite sides.

Источник: https://www.unicornsinthekitchen.com/chicken-kofta-recipe/

Вкусно! Мое покрытие: кетчуп + hoisin sauce + barbecue sauce.

1 ½ pounds ground turkey

¾ cup crushed buttery round crackers

½ cup milk

1 small onion, chopped

1 egg

2 cloves garlic, minced

1 ½ teaspoons salt

¼ teaspoon ground black pepper

Topping:

½ cup ketchup

¼ cup brown sugar

1 tablespoon Worcestershire sauce

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a jelly-roll pan.

Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan.

Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside.

Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with ketchup topping.

Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Источник: https://www.allrecipes.com/recipe/231380/best-turkey-meatloaf/

Очень люгкое, быстрое и вкусное блюдо!


1 cup fine whole-wheat bulgur
¼ 
red bell pepper, 
finely chopped
3 cloves 
garlic, minced, divided
1 lb lean ground turkey
1 zucchini, grated
½ cup 
whole-wheat 
bread crumbs
1 
lemon, zested and 
juiced, divided
1 tsp dried oregano flakes
½ tsp + pinch sea salt, divided
½ tsp 
ground black pepper (TRY: Frontier Organic Black Pepper 
Fine Ground)
1½ tbsp 
olive oil, divided
1 bunch 
fresh flat-leaf 
parsley, chopped
½ cup 
loosely packed 
fresh mint

Preparation

1. Place oven rack 6 inches below broiler and preheat broiler to high.* Line a baking sheet with foil. Prepare bulgur according to package instructions, adding bell pepper and 1 tsp garlic to cooking liquid.

2. In a large bowl, combine 
turkey, remaining minced garlic, zucchini, bread crumbs, lemon zest, oregano, ½ tsp salt and black pepper. Mix well and form mixture into 16 oval-shaped patties, each about 3 inches long.

3. Brush patties with 1½ tsp oil 
and arrange on prepared baking sheet. Broil until cooked through, about 5 minutes per side.

4. Meanwhile, to a blender, add lemon juice, remaining 1 tbsp oil, parsley, mint and remaining pinch salt. Blend, adding a few tbsp water if necessary, until smooth.

5. Fluff bulgur with a fork and 
divide among plates. Top each serving with 4 koftas and drizzle herb sauce over top.

* To use a grill instead of a broiler, preheat grill to medium-high and oil grill racks well. Grill patties, covered, until meat is no longer pink in center, about 5 minutes per side.

Источник: https://www.cleaneatingmag.com/recipes/lemony-turkey-kofta-on-bulgur-with-herb-drizzle/

Очень вкусно! Вадим ел без сыра, а мне с сыром понравилось.

1 lb medium pasta shells
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, finely diced
6 cloves garlic, roughly chopped
1 pound ground chicken (dark meat preferred)
1 jar Marinara Sauce
Kosher salt and freshly cracked black pepper to taste
1 cup heavy cream
1/4 cup grated parmesan cheese, plus more as needed
4 ounces fresh burrata
fresh basil to garnish

Instructions


Cook the shells according to package directions. Reserve 1 cup of pasta water before draining.

Heat butter and oil over medium heat. Add onions and sauté for a 3-5 minutes until translucent. Add the garlic and cook for an additional 1 minute. Add the ground chicken and cook for 8-10 minutes until fully cooked. Pour in the Rao’s Homemade Sauce and add salt and pepper to taste. Stir and cook over low heat for 10 minutes, stirring occasionally to make sure nothing sticks.

Turn off the heat and stir in cream. Add the parmesan to taste, and season to taste. If the sauce is still quite thick, add a few tablespoons of the reserved pasta water to thin to out.

Stir the cooked shells into the pasta sauce and garnish with basil and torn burrata and serve immediately.

Источник: https://whatsgabycooking.com/creamy-tomato-burrata-pasta/#recipeJump

Очень вкусное и нарядное блюдо, при этом делается быстро и просто. Единственное но, не надо бухать с соус 1/2 чашки масла. Попробуй 2 ложки, если мало, добавь еще.

1
lb. ground turkey

1
large egg, beaten to blend

⅓
cup panko

1
tsp. ground cumin

1
tsp. onion powder

1
tsp. paprika

¼
cup finely chopped parsley, plus more coarsely chopped for serving

¾
tsp. kosher salt, plus more

2
Tbsp. plus ½ cup olive oil

½
cup toasted almonds

1
16-oz. jar fire-roasted peppers in water, drained

2
small garlic cloves, crushed

1
Tbsp. red wine vinegar

¼
tsp. cayenne pepper

½
lemon
Preparation
Step 1

Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).
Step 2

Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Wo rking in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.
Step 3

While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.
Step 4

Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.

Источник: https://www.bonappetit.com/recipe/turkey-meatballs-with-romesco-sauce

Вкусно получилось и все можно сделать заранее.

Ingredients

▢ 1 (about 4-6 pound) turkey breast , boneless and skin-on
▢ 1 ½ - 2 teaspoons (7.5g-10g) salt
▢ 1 teaspoon (2g) coarse ground black pepper to taste
▢ 4 ounces (113.4g) unsalted butter , softened
▢ 2 teaspoons (10g) minced garlic
▢ 5 leaves fresh sage , minced
▢ 3 large rosemary sprigs , leaves removed and minced (about 1 tablespoon)
▢ 2 sprigs thyme , minced (1 tablespoon)
▢ 1 teaspoon (2g) paprika
▢ 1 tablespoon (4g) chopped parsley
▢ 1 onion , quartered
▢ 1 celery stick
▢ 6 crushed garlic cloves

Instructions

Pat dry turkey breast with paper towels.
Season with salt and pepper, slipping salt under skin where possible.
Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley.
Let it rest in the fridge until ready to use. You can make the herb spice a day or so in advance if desired.

Loosen up the turkey skin by carefully running your fingers between the skin and the meat; the skin is very fragile so be careful not to tear it up.
Generously rub the turkey with the herb butter combination and seasoning under the skin of the turkey breast. Let it rest in the fridge for up to 24 hours.
Remove turkey from the fridge an hour before cooking; this will bring it to room temperature.
Position the rack in the lowest part of the oven, remove any other racks.
Preheat your oven to 400ºF (200ºC).
Place onion, celery, and garlic in a 3-qt. baking dish, then place the turkey breast-side up.
Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 165°F in the thickest part of the breast; about 1 hour or more depending on the size of your turkey breast.
If the turkey is browning too fast, cover the breast, tent with a piece of foil to prevent over-browning.
Remove turkey from the oven and let it sit for about 15- 20 minutes before carving so the juices settle back into the meat. Reserve turkey drippings to make gravy here. Discard the herbs and onions.
Serve it with this gravy.

Tips & Notes:

If the turkey is browning too fast, cover the breast, tent with a piece of foil to prevent over browning.
Make sure to remove the turkey from the oven and let it sit for about 15- 20 minutes before carving.
Don't forget to reserve the turkey drippings for the gravy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:
Serving: 1lb| Calories: 730kcal (37%)| Carbohydrates: 4g (1%)| Protein: 100g (200%)| Fat: 32g (49%)| Saturated Fat: 9g (56%)| Cholesterol: 295mg (98%)|

Источник: https://www.africanbites.com/roast-turkey-breast/#wprm-recipe-container-607148

Four 8-ounce veal, chicken, turkey or pork scaloppini
Salt and pepper
1 cup flour
2 eggs, beaten together with 2 Tablespoons water
2 cups Panko breadcrumbs, crushed
Peanut oil, for pan-frying
Lemon wedges

Instructions

Season the scaloppini with salt and pepper on both sides then dredge them in the flour, then in the eggwash and then in the crushed Panko breadcrumbs.

Heat a large pan over medium heat and add enough peanut oil so that the oil will rise up to half of the thickness of the cutlets.

Test the hotness of the oil by dipping one tip of the breaded cutlet into the oil. You want to hear a distinct sizzle.

Pan-fry each of the cutlets until golden brown, turning them over as necessary.

Once fully cooked, remove the cutlets from the pan and place them on a paper towel-lined plate. Season them immediately with salt.

Serve with a slice of lemon and your favorite accouterments, like red cabbage, potatoes and cucumber salad.

Источник: https://www.justataste.com/hungarian-wienerschnitzel/

Очень вкусное блюдо, точно как я себе и представляла на вкус. И мне и Вадиму понравилось. В орзо я добавила размороженную кейл и болгарский перец из банки. С соусами не заморачивалась, и без них замечательно. В фарш добавила риккоту. Повторять!

1 pound ground chicken
1 small shallot, finely chopped
2 cloves garlic, minced or grated
1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
1 teaspoon smoked paprika
kosher salt and black pepper
1 pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 lemon, sliced, plus 3-4 tbs lemon juice
2 tablespoons salted butter
1 cup dry orzo pasta
1/2 cup pitted green olives
2 tablespoons chopped fresh dill, plus more for serving
1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil
2 tablespoons balsamic vinegar
arugula and fresh herbs, for serving

Whipped Feta

8 ounces feta cheese
1/4 cup plain greek yogurt
2 tablespoons extra virgin olive oil

US Customary - Metric
Instructions

1. Add the chicken, shallot, 1 clove garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, roll the meat into tablespoon-size balls (will make 14-15 meatballs).

2. Heat a large skillet or dutch oven over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp and cooked through, about 8-10 minutes, turning them 2-3 times. Transfer to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the meatballs. To the same skillet, add 1 clove garlic and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the 2 1/2 cups water and 1-2 tablespoons juice from 1 lemon. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill. Slide the meatballs back into the skillet and cook until warmed through.

4. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

5. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days.

6. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the orzo, seared lemons, and meatballs. Sprinkle on some greens and herbs.

Источник: https://www.halfbakedharvest.com/one-skillet-greek-meatballs-and-lemon-butter-orzo/