the_cooking_mom: (Default)
1 1/2 pounds king oyster mushrooms, sliced 1/4 inch thick
4 tablespoons cold unsalted butter, diced
1/2 cup chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons chopped flat-leaf parsley


Preheat the oven to 425°. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.

Источник: https://www.foodandwine.com/recipes/roasted-king-oyster-mushrooms
the_cooking_mom: (Default)
Очень вкусно, торжественно и необычно! Мне очень понравился бульон. Из грибов с остатками бульона потом сделала грибной суп и это тоже было отлично. Делала 1/2. Равиоли варила прямо в бульоне.

Ingredients

3 cups water
2 ounces dried porcini mushrooms (about 3 cups)
Cheesecloth
2 tablespoons olive oil
2 large shallots, minced (about 3/4 cup)
4 1/2 cups low-salt chicken broth
1/2 cup dry white wine
3 tablespoons dry Sherry
1 1/2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
8 ounces purchased fresh or frozen wild mushroom ravioli
3/4 cup thinly sliced green onion tops

Preparation

Bring 3 cups water to boil in medium saucepan. Add porcini. Remove from heat; let soak until mushrooms are soft, about 20 minutes. Place strainer over medium bowl; line strainer with cheesecloth. Strain mushroom soaking liquid (reserve mushrooms for another use).
Heat oil in large saucepan over medium heat. Add shallots; reduce heat to medium-low and sauté until shallots are soft, about 5 minutes. Add mushroom soaking liquid, then chicken broth, wine, Sherry, salt, and pepper; bring to boil. Reduce heat, cover, and simmer 5 minutes. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before using.
Cook ravioli in large saucepan of boiling salted water until just tender but still firm to bite. Drain. Add ravioli to hot mushroom broth; ladle into bowls. Sprinkle with green onion tops and serve.

Источник: https://www.epicurious.com/recipes/food/views/wild-mushroom-ravioli-in-porcini-broth-236499
the_cooking_mom: (Default)
Сделала сегодня на обед и мне очень понравилось. Быстро, просто и очень вкусно! Очень нежные блинчики.

Makes about 12 scrippelle ( у меня из 1/2 получилось 3)

4 eggs
65g (1/2 cup) flour
750ml (1-1/2 cup) or so water (or milk, or a mixture of milk and water)
Minced parsley (optional)
Grated nutmeg (optional)
Salt
Olive oil (or lard)

To complete the dish:

Grated pecorino (or Parmesan) cheese, q.b.
Homemade broth

Directions

Beat the eggs in a mixing bowl, then add the flour bit by bit, whisking all the time until you have a rather thick uniform paste. As you continue whisking, drizzle in enough water that the batter attains the consistency of light cream. Whisk in a pinch of salt and, if using, the parsley and/or nutmeg.

Let the batter rest for a good 30 minutes or more at room temperature.

Heat the oil (or lard) in a crepe pan or small nonstick skillet (about 23cm/9 in diameter). When the pan is hot, drizzle in a bit of oil (or melt a small knob of lard) and then pour on a small ladleful of the batter and swirl it around so it very thinly covers the bottom of the pan. Let the batter set, and when it just begins to brown on the bottom, flip it over and let it cook very briefly on the other side. The whole operation should take less than one minute. Remove the resulting crêpe aka scrippella to a dish.

Repeat until you’ve used up all the batter.

Bring your broth to a simmer.

Lay your scrippelle aka crepes out on a flat surface to dry a bit, then top each with a very generous portion of the grated cheese. Roll the crepes up very tightly, with the prettier side on outside, and arrange them, in soup plates, seam side down.

Ladle the piping hot broth on top of the crepes.

Serve right away with more grated cheese on the side for those who want it.
Scripelle 'mbusse
the_cooking_mom: (Default)
Сделала с пюре на ужин - очень вкусно! Особенно соус потрясающий!

Ingredients

2 large chicken breasts cut in half lengthwise
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup heavy/whipping cream
Salt & pepper to taste
Parsley chopped (optional)

Instructions

Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.

Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.

Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.

Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.

Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

Recipe Notes

I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.

Источник: https://www.saltandlavender.com/creamy-garlic-chicken
the_cooking_mom: (Default)
Долго собиралась, сделала вчера на ужин. Вкусно, мне вкуснее с хлебом, а не с пастой. Курицу стоит резать как можно меньше, большие куски получаются сухими.

500 г мяса кролика (куриная грудка)
соль, свежемолтый белый перец
немного муки
растительное масло
350 г куриного бульона
150 г жирных сливок
1-2 столовые ложки горчицы
1 крупная морковь
1 репчатый лук
1-2 зубчика чеснока
70 мл белого вина
веточка свежего тимьяна

Мясо кролика очищаем от пленок, жестких жил и нарезаем небольшими кусочками.

Солим перчим мясо со всех сторон, слегка присыпаем мукой. У меня тут даже многовато муки получилось, лишнее лучше стряхнуть. (1 ст.л. муки в пакете)

В сотейнике разогреваем растительное масло и обжариваем кролика до золотистого цвета. Следим, чтобы все что пристает ко дну не горело.

Морковь нарезаем на тонкие четвертинки, лук полукольцами.

Мясо кролика отбрасываем на сито, остатки масла сливаем из сотейника, вливаем немного нового масла и готовим в нем лук, морковь и раздавленный ножом чеснок. В идеале до прозрачности лука, но нам так же важно, чтобы приставшие ко дну частички кролика и муки оставались красивого золотистого цвета и не сгорели. Это основа нашего соуса (sucre).

Вливаем в сотейник вино и пока оно выпаривается интенсивно отскребаем sucre со дна.

Вливаем бульон и возвращаем мясо в сотейник, нагреваем. Сливки смешиваем с горчицей.

На среднем огне вводим сливки и доводим до точки кипения. Не кипятим! Увидели первые признаки кипения и сразу выключаем огонь. Иначе соус может расслоиться. Бросаем в сотейник ветку тимьяна, накрываем крышкой.

Отправляем в разогретую до 170 градусов духовку на 40 минут. Через 40 минут достаем сотейник, извлекаем мясо из соуса и выпариваем его до нужной консистенции. В это время начинаем варить пасту, согласно инструкции на упаковке, но не довариваем на 1 минуту.

Процеживаем соус. Овощи не выбрасываем. Соединяем соус с мясом и пастой. Аккуратно перемениваем, так чтобы соус хорошо покрыл тальятелле. Выкладываем пасту на тарелку. Украшаем кусочками моркови и веточкой свежего тимяьна.

Источник: https://kate-grigoryeva.livejournal.com/457498.html
the_cooking_mom: (Default)
Я забыла добавить лимон, но добавила пармазановые корки в бульон и когда сервировала, то посыпала тертым пармезаном. Вкусный супчик!

ngredients

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.

Источник: https://www.epicurious.com/recipes/food/views/lemony-chicken-soup-with-farro-white-beans-and-kale
the_cooking_mom: (Default)
Очень вкусно получилось! И быстро.

Salmon fillets – main ingredient. Rich in omega 3 and great source of protein!
Salt and pepper – so the salmon isn’t bland.
Olive oil – to help brown the salmon and prevent sticking.
Chicken broth – to create a sauce. White wine will work great too.
Fresh lemon – for bright flavor. It’s the perfect compliment to salmon.
Garlic – for another layer of flavor.
Butter – for richness.
Honey – to balance out the tartness of the lemon.
Parsley – for a nice colorful garnish.

How to Make Salmon with Lemon Butter Sauce

Let salmon rest at room temperature briefly, so it cooks evenly.
Make the sauce – In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute 1 minute. Pour in chicken broth and lemon juice.
Let sauce simmer until it has reduced by half, about 3 minutes. Stir in butter and honey, set sauce aside.
Dab both sides of salmon dry with paper towels, season with salt and pepper.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add salmon and cook about 4 minutes on the first side until golden brown then flip and cooked through, about 2 – 3 minutes longer.
Plate salmon and drizzle each serving generously with butter sauce, sprinkle with parsley.

Tips for Pan Searing Salmon
Let salmon rest briefly before cooking so it cooks more evenly.
Preheat the pan and oil, this will help salmon brown better. Don’t add to a cold skillet.
Dab salmon dry before adding to pan, this will give you better browning.
Don’t move salmon as it cooks. Again better browning.
Don’t over-cook it! Salmon should still look slightly pink in the center.
Serve it with a sauce. Pan seared salmon is great on it it’s own but a sauce like this just takes it to a whole new level of delicious.

Источник: https://www.cookingclassy.com/skillet-seared-salmon-with-garlic-lemon-butter-sauce/
the_cooking_mom: (Default)
Вчера сделала на ужин, нам обоим понравились.

Иngredients

4 large portobello mushroom caps, gills removed
4 teaspoons olive oil, divided
2 teaspoons balsamic vinegar
1/4 cup finely chopped shallots
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh rosemary
1 can (19 ounces) cannellini beans, rinsed and drained
1/4 cup reduced-sodium chicken broth
1 ounce prosciutto, chopped
2 tablespoons finely chopped flat-leaf parsley
3/4 cup baby spinach
2 tablespoons panko breadcrumbs
2 tablespoons grated fresh Parmesan
Olive oil cooking spray

Preparation

Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.

Per serving: 234 calories, 8 g fat, 2 g saturated fat, 31 g carbohydrate, 9 g fiber, 12 g protein

Источник: https://www.epicurious.com/recipes/food/views/portobello-mushrooms-with-white-beans-and-prosciutto-51203820
the_cooking_mom: (Default)
Вчера сделала на ужин, нам с мужем понравилось.


Ingredients
Sofrito Sauce

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

Sofrito Chicken Stew

¼ cup or more cooking oil (olive oil, canola ) , divided (авокадовое масло)
6-7 chicken (thigh and drumstick)
2 tablespoons extra-virgin olive oil
1 large onion , thinly sliced
2 teaspoons minced garlic
3 tablespoons sofrito
1 14.5-ounce can diced tomatoes or 2-3 tomatoes diced (томатный соус 1/3 банки)
1 teaspoons ground cumin
1 teaspoon paprika
1 packet sazon (не добавляла)
1 large bell pepper (green and/or red pepper)
3-4 cups chicken broth

Instructions
Sofrito

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 or freeze in ice cubes.

Sofrito Chicken Stew

Wash chicken thighs and legs wipe with a paper towel. Pat chicken dry and season with salt and sazon. Season with salt. If desired, rub both sides with generous amount of sofrito blend and sazon. Or just use your favorite spice mix. Let it sit at room temperature at least 15 minutes and up to 1 hour ahead. You may refrigerate until ready to use .

Heat up a dutch oven or skillet over medium high heat. Pour about 2 tablespoon oil. Place chicken skin side up, let it sear for about 2 minutes before turning chicken around. Cook for about 4-5 minutes on each side until brown . Transfer chicken to a plate, leaving drippings behind.

Add about 2 tablespoons oil or more followed by onions, garlic, and sofrito. Sauté until soft but not golden, about 2-3 minutes. Then add tomatoes, cook for about 5 minutes.

Next, add paprika, sazon, cumin, bell pepper and chicken broth. Return chicken back to the pot and bring to a boil and then lower temperature.

Cook for about 30- 35 minutes or until chicken is fully cooked, add more stock/water as needed. Adjust seasoning to taste .

Turn stove off and serve warm.

Источник: https://www.africanbites.com/sofrito-recipe/
the_cooking_mom: (Default)
Ingredients

1 cup French green lentils (7 ounces)
4 cups chicken stock or low-sodium broth
1 carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 small onion, quartered, plus 1 large onion, cut through the root end into 8 wedges
1 garlic clove
2 tablespoons canola oil
4 thyme sprigs
1 cup baby spinach leaves, coarsely chopped
Salt and freshly ground pepper
4 precooked chicken sausages (3/4 pound)
1 1/2 tablespoons balsamic vinegar


In a medium heavy soup pot, combine the lentils with the chicken stock. Cover and bring to a boil.
Step 2

In a food processor, pulse the carrot, celery, quartered onion and the garlic until finely chopped. In a large skillet, heat 1 tablespoon of the oil. Add the vegetables and the thyme and cook over moderately high heat until softened, 3 minutes; scrape into the lentils, cover and cook over moderate heat until the lentils are tender, 20 minutes. Stir in the spinach; season with salt and pepper.
Step 3

Meanwhile, heat the remaining 1 tablespoon of oil in the skillet. Add the onion wedges and sausages and cook over moderate heat, turning occasionally, until the onions are softened, 8 to 10 minutes. Add the balsamic vinegar and cook for 1 minute.
Step 4

Thickly slice the sausages. Stir the sausages, onions and any accumulated juices into the lentils; discard the thyme sprigs. Spoon the lentils and sausages into bowls and serve.
Notes

One serving 494 cal, 24 gm total fat, 4.8 gm saturated fat, 39 gm carb, 9 gm fiber.

Источник: http://www.foodandwine.com/recipes/lentils-chicken-sausage
the_cooking_mom: (Default)
Очень вкусный и очень полезный суп. Я сначала сварила куриный бульон с овощами, а потом потом по рецепту вываривала со специями. Пасту не делала и без нее было очень хорошо.

Ingredients

For the broth:
6 whole cloves
6 green cardamom pods
4 star anise pods
3 dried chiles de árbol
2 (3-inch) cinnamon sticks
2 teaspoons black peppercorns
1 bunch cilantro
3 medium shallots, halved through root ends
5 garlic cloves, smashed
2 (6-inch) pieces lemongrass, tough outer layer removed, lightly smashed
1 (4-inch) piece ginger, peeled, sliced ½-inch thick
12 cups low-sodium chicken broth
1 tablespoon fish sauce
Kosher salt, freshly ground pepper
For the paste:
1/2 cup cashews
1 medium shallot, chopped
1 Fresno chile, chopped
1 (3-inch) piece lemongrass, tough outer layer removed, finely chopped
1 (1-inch) piece ginger, peeled, finely chopped
1 tablespoon dark brown sugar
1 tablespoon shrimp paste with bean oil
2 tablespoons vegetable oil
For assembly:
4 (12-ounce) packages ramen noodles
1 pound shrimp, peeled and deveined
8 ounces mung bean sprouts
4 scallions, thinly sliced on a diagonal
Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
Freshly ground black pepper
Chili oil and lime wedges (for serving)

Preparation

Make the broth:
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 1/2 hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.
Make the paste:
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.
Assemble:
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through, about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.
the_cooking_mom: (Default)
1 cup (150 g) bacon lardons (не брала)
1 medium-sized shallot, finely chopped
3 1/2 tbsp (50 g) butter
1 tbsp grainy Groninger mustard (2 ст. ложки)
1 tbsp smooth Groninger mustard (не было)
1/2 tsp mustard seeds (не было)
1/2 cup (50 g) sifted flour
4 1/5 cups (1 liter) chicken stock
1/2 cup (100 ml) cream or creme fraiche
salt and pepper to taste

sautee the shallot in the butter. Add mustard seed. Now add the flour and slowly pour in the stock to create a smooth emulsion (roux). Allow to cook for a minute or two. Now add the cream. Season and taste.

Источник: https://www.thespruce.com/groninger-mustard-soup-recipe-1129049
the_cooking_mom: (Default)
Вчера сделала на ужин. Все брала на глаз. У меня заняло часа два, потому что я варила бульон, но если все приготовить заранее то делается быстро. Можно использовать любые колбасы или остатки мяса. Я использовала кусочек брискет с луком, куриные крылышки и креветки, а из овощей зеленую фасоль и болгарский перец из банки. Лук не добавляла, потому что взяла готовую томатную пасату, но в то время, когда обжаривала крылышки добавила веточку розмарина и обжаривала их вместе.

225 гр риса для паэльи
375 мл горячего бульона с шафраном
50 мл белого вина


1. Разогрейте духовку до 350Ф/180С. Куриные крылья посолите и поперчите со всех сторон. Поставьте сотейник диаметром 30 см на средний огонь, влейте 2 ст. л. оливкового масло и обжаривайте на нем крылышки с обоих сторон до румяной корочки. Отставьте в сторону.
2. В тот же сотейник добавьте томатную пассату, измельченную петрушку и чеснок, 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 375 мл горячего бульона или воды, вмешайте все остальные ингредиенты и копченую паприку. Поверх риса выложите обжаренные крылья и креветки.
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.
the_cooking_mom: (Default)
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
the_cooking_mom: (Default)
Я уже несколько раз делала этот суп с разными вариациями. Собственно это просто базовый рецепт. По-моему много его не съешь, но если вдруг захочется, то вот, главное готовый куриный бульон.

800 мл хорошего куриного бульона (медленно варился 6 часов из куриных остовов-костей-сырых шей при участии лука, моркови, пастернака, и букета гарни)
стебель лимонного сорго
кусок имбиря с большой палец
половинка лайма
1 ст. л. устричного соуса
1/2 ч. л. острой тайской перечной пасты
1 средней величины морковь, порезанная брусочками
6 сушёных грибов шиитаке
2 немаленькие куриные грудки
1 яйцо, сваренное вкрутую
2 щедрые жмени рисовой лапши
зелень от лука порея
перья зелёного лука
шнитт-лук
несколько зелёных перьев чеснока
кинза (тут её роль сыграла петрушка, хоть они и невзаимозаменяемы)

Грибы залила кипятком. В бульоне минут 30-40 варила при слабом бульканьи курок имбиря, половинку лайма, и раздавленный кусок стебля лимонного сорго. Выкинула твёрдые фракции, разболтала в кастрюле устричный соус и тайскую пасту. Всыпала морковь.
Вырезала нежевабельные ножки из шляпок шиитаке, порезала шляпки. Порезала грудки. Залила кипятком лапшу.
Когда морковь была мягкой (минут через 10 варки), опустила туда кусочки грудок, проварила 2 минуты. Слила воду с лапши.
В тарелки положила лапшу, грибы, налила суп, сверху посыпала резанной зеленью. Добавила в тарелки половинки яиц. Подала.

Источник: http://massaraksh10.livejournal.com/288946.html
the_cooking_mom: (Default)
Очень вкусно просто, быстро, непривычно и дешево, словом, мне очень понравилось.

Ingredients

2 tablespoons vegetable oil, divided
6 garlic cloves, thinly sliced
2 red chiles, thinly sliced, seeded for less heat if desired, divided
1 pound ground beef
Kosher salt, freshly ground pepper
1/2 cup low-sodium chicken broth
3 cups fresh basil leaves, divided
2 medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 tablespoons fresh lime juice, divided
2 tablespoons reduced-sodium soy sauce
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon sugar
Steamed rice and lime wedges (for serving)

Preparation

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.
Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.
Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Per serving: 240 calories, 12 g fat, 2 g fiber

Источник: http://www.epicurious.com/recipes/food/views/thai-beef-with-basil-51198660
the_cooking_mom: (Default)
Когда я увидела этот рецепт, то сразу поняла, что это мое. И это мое. Абсолютно идеальный, правильный, сбалансированный вкус.

Ingredients

1/2 cup chicken stock or low-sodium broth
2 tablespoons low-sodium soy sauce
1 teaspoon Chinese chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/4 cup fresh ginger, cut into fine matchsticks
1/2 pound snow peas
1 pound medium shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving

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How to make this recipe

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
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In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

Источник: http://www.foodandwine.com/recipes/gingered-stir-fry-shrimp-and-snow-peas?xid=NL_DISH072617&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2017072620PM
the_cooking_mom: (Default)
Быстро, просто, вкусно. Я делала на овощном бульоне, но с куриным должно быть вкуснее.


Ingredients

6 oz Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions/spring onions
1 small head of Bok Choy/Pak choi chopped or sliced
20 raw shrimp cleaned and deveined
Chilli flakes

Instructions

Cook the noodles according to the package instructions and then drain.
Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions and bok choy.
Bring to the boil and add the shrimp cook until the turn pink and add the noodles.
Warm through, then pour into a bowl and serve topped with chilli flakes.

Источник: http://www.errenskitchen.com/quick-chinese-shrimp-noodle-soup/
the_cooking_mom: (Default)
Совершенно роскошное ризотто! Красиво, вкусно, празднично, быстро и просто. Вот только спаржу я в другой раз все же буду запекать с кунжутным семенем, вареная, даже в бульоне, мне не нравится.

Ingredients

3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Preparation

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Источник: http://www.epicurious.com/recipes/food/views/lemony-risotto-with-asparagus-and-shrimp-352773
the_cooking_mom: (Default)
Быстро, просто, вкусно.

Ingredients

1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil for brushing bread
2 cups water
3 cups reduced-sodium chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
2 large eggs, beaten

Preparation

Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Источник: http://www.epicurious.com/recipes/food/views/spinach-stracciatella-soup-236395

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