My cookbook

Очень вкусно! Делала салад с туной татаки, муж был в восторге.

1 tablespoon oil

1/2 tablespoon sliced shallot

1 1/2 teaspoons wasabi powder

1 tablespoon water

1-ounce soy sauce

1-ounce lemon juice

1/2 tablespoon mirin

1-ounce rice vinegar

1/2 tablespoon white vinegar

1/2 teaspoon yuzu juice (лайм)

1-ounce sugar

2 ½ pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
¼ cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will — just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They’ll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.

Источник: https://cooking.nytimes.com/recipes/1020274-sweet-potatoes-with-tahini-butter?te=1&nl=cooking&emc=edit_ck_20191227?campaign_id=58&instance_id=14802&segment_id=19899&user_id=774932a5b0c90a85e7e8797f0b2496d0®i_id=9177589120191227

Очень вкусно, непбычно и свежо! Я изюм не использовала. Мята и вымоченная цедра придали блюду свою специфику. Цедру лайма вымачивала с час в очень соленом кипятке, а потом мелко порезала и добавила в салат

+ зеленые оливки (каперсы)
+ изюм (не использовала)
+ много петрушки (+ немножко мяты. Мяту покрошить очень мелко)
+ мелкопорезанный кубиками помидор (без сока)(не брала, но добавила бобы фава)
Помидор можно убрать, если покрошить немного цедры лимона и сока лимонного добавить(лайм)
+ оливковое масло
+ уксуса бальзамического (по вкусу)(не брала)
Посолил и черным молотым перцем посыпал.

Источник: https://eryv.livejournal.com/27506.html

Очень вкусно! Я не делала сальсу, а просто порезала манго.

INGREDIENTS

4 (5-6 ounce) salmon filets, skin on or off
2 teaspoons chili powder, chipotle or regular
2 teaspoons smoked paprika
kosher salt and black pepper
3 tablespoons extra virgin olive oil
2 red or orange bell peppers, thinly sliced
1 yellow onion, thinly sliced
3 tablespoons salted butter
3 cloves garlic, minced or grated
zest and juice of 2 limes, plus more for serving
1 tablespoon honey
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh basil, roughly chopped
steamed rice or quinoa, for serving

MANGO SALSA
1 mango, diced
1 jalapeńo, seeded and chopped
juice and zest from 1 lime

Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper. Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.

2. Heat the 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the peppers, onion, and season with salt end pepper. Cook until charred on the edges, 3-5 minutes. Remove from the skillet.

3. To the same skillet, add 1 tablespoon olive oil. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.

4. To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes. Add the lime juice, zest, honey, and cilantro. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.

5. To make the salsa. In a small bowl, combine the mango, jalapeño, lime zest, and lime juice.

6. To serve plate each piece of salmon over the rice or quinoa. Top with peppers and salsa, then spoon the sauce over top. Serve with additional herbs and lime.

Источник: https://www.halfbakedharvest.com/cilantro-lime-salmon/?utm_source=Half+Baked+Harvest&utm_campaign=0bb11ce29c-RSS_EMAIL_CAMPAIGN_NEW+DESIGN&utm_medium=email&utm_term=0_1d725c901c-0bb11ce29c-44160041

Вкусно, мне понравилось. Картошку прямо в кожуре запекала при 400 Ф 40 минут.

Ingredients

3 lb. sweet potatoes, any color (6 small or 3 large), scrubbed
6 Tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.

Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them, then split open and generously spread tahini butter over. Season with sea salt; top liberally with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus).

Источник: https://www.bonappetit.com/recipe/sweet-potatoes-with-tahini-butter

Сегодня сделала нам на ужин и это было очень вкусно! И диетично. Я запекала бобы 15 минут, а потом камбалу, посолив, поперчив, положив на нее кружочками лайм, полила белым сицилийским вином и оловковым маслом.

Ingredients

4 sprigs oregano
2 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
Kosher salt
1½ lb. whole skinless whitefish fillet (such as cod, haddock, or halibut)
2 small shallots, thinly sliced into rings
1 Fresno chile, very thinly sliced into rings
2 lemons, divided
5 Tbsp. extra-virgin olive oil

Recipe Preparation

Preheat oven to 300°. Combine oregano, beans, olives, and ½ cup water in a shallow 3-qt. baking dish; season lightly with salt. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile over fish and beans. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 25–35 minutes, depending on the type and thickness of the fish. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.

Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.

Источник: https://www.bonappetit.com/recipe/roast-fish-with-cannellini-beans-and-green-olives

Мой муж очень любит тайскую кухню и все блюда такого плана. Листьев лайма и базилика у меня не было, поэтому добавила цедру лайма, а мелко порезанную куриную грудку превдарительно замореновала в авокадовом масле с добавлением итальянских сухих трав, острого перца, черного, соли и чеснока. Вместо болгарских перцев делала с брокколи.

3 spring onions (sliced)
1 chili (red fresh, or 1 tsp. chili sauce add more or less according to your preference)
6-8 Makrut lime leaves (cut into strips with scissors (available frozen in Asian/Chinese food stores)
4 garlic cloves (minced)
2 tbsp. fish sauce
2 tbsp. lime juice
1/2 cup basil (fresh)
2 tbsp. coconut (canola, or other vegetable oil)
2 tbsp. soy sauce (regular)
1 tsp. dark soy sauce (or 1/2 tbsp. regular soy sauce)
1-2 tsp. sugar (brown)
For the Chicken:
3 chicken breasts, or 5-6 thighs, cut into strips or bite-size pieces
2 bell peppers (1 red, 1 green, chopped into bite-size pieces)
1 onion (small chopped or cut into thin wedges)
1 handful basil (fresh)
2 tbsp. vegetable oil

Steps to Make It

For a step-by-step version of this recipe, see: How to Make Chicken Stir-Fry with Bell Peppers, Lime Leaf, and Basil.

First, make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.

Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.

Place 2 Tbsp. oil in a wok or large frying pan and set over medium-high heat.

Add the onions and chicken.

Stir-fry 6-8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).

Add the bell peppers, and stir-fry another 2-3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.

Turn heat down to medium. Now add the sauce, stirring well to incorporate. Tip: Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.

Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few tbsp. of chicken stock, coconut milk, or cream.

Tilt onto a serving dish, or portion out onto individual plates. Add a generous topping of fresh basil, and serve with either white or brown rice, or Thai coconut rice.

Источник: https://www.thespruceeats.com/thai-lime-chicken-stir-fry-p2-3217452

Прекрасная закуска под пиво и футбол! Мне очень понравилось. Лайма надо много, я использовала 1 1/2, по-моему чем больше сока, тем вкуснее.




2 tablespoons olive oil
1- 10-ounce package frozen edamame (thawed and patted dry)
2 dried chiles de árbol
3 smashed unpeeled garlic cloves
1/2 teaspoons crushed red pepper flakes or gochugaru
1 teaspoon flaky sea salt
Lime wedges for garnish

Heat a large skillet, preferably cast iron, over medium-high.
Place 2 tablespoons olive oil in skillet followed by one 10-ounce package frozen edamame (thawed and patted dry), 2 dried chiles de árbol, and 3 smashed unpeeled garlic cloves. Cook, tossing often, until edamame are blistered and garlic is golden, about 5 minutes. Toss in 1/2 teaspoons crushed red pepper flakes or gochugaru and 1 teaspoon flaky sea salt. Serve with lime wedges.

Calories 110 - Fat 9 g - Fiber 2 g

Источник: https://www.epicurious.com/recipes/food/views/blistered-edamame-51263440

Я это блюдо запекала в slowcooker и мужу понравилось.

Yield
4 servings

Ingredients

1/3 cup unsweetened coconut flakes
3 lb. (1 1/2–2"-thick) cross-cut beef short ribs (flanken style; well-marbled works best)
Kosher salt
2 lemongrass stalks
1 shallot, chopped
4 garlic cloves
2 red Fresno chiles or jalapeños, seeds removed
1 (1") piece ginger, peeled, finely grated
1 (13.5-oz.) can unsweetened coconut milk
1 Tbsp. curry powder
1 cup cilantro leaves with tender stems
2 Tbsp. fresh lime juice
Steamed white rice (for serving)

Preparation

Place a rack in middle of the oven; preheat to 250°F. Spread out coconut flakes on a rimmed baking sheet and toast until golden, 10–15 minutes. Let cool.
Meanwhile, season beef generously with salt and set aside. Trim top three-quarters from lemongrass stalks and place top portions in a large cast-iron skillet or heavy roasting pan. Peel outer layers from root end and finely grate into a blender. Add shallot, garlic, chiles, ginger, coconut milk, and curry powder; purée until smooth.
Arrange short ribs, bone side up, in skillet; pour purée over. Roast until meat is halfway to tender and liquid is reduced by two-thirds (it will look slightly oily and broken, and this is exactly what you want), 3–3 1/2 hours. Turn ribs onto their sides and continue to roast, adding water by 1/4-cupfuls if liquid in skillet looks in danger of burning or getting very dark, until meat is fork-tender and liquid is a jammy glaze, 2–2 1/2 hours longer.
Toss coconut, cilantro, lime juice, and a pinch of salt in a small bowl. Top short ribs with gremolata and serve with rice.

Сделала вчера на ужин и мне очень понравилось. Салат родился на основе двух рецептов:

Ginger Prawn, Avocado and Arugula Salad with Ginger Carrot Vinaigrette: https://heatherchristo.com/2018/04/17/ginger-prawn-avocado-arugula-salad-ginger-carrot-vinaigrette/

Mango Avocado Shrimp Salad & Spicy Mango Dressing: https://www.africanbites.com/mango-avocado-shrimp-salad-mango-dressing/

Креветки я замариновала как в первом и вышло хорошо:

Pan-Fried Ginger Prawns:
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoon fresh ginger, minced
½ teaspoon kosher salt
1 pound large shrimp or prawns

In a bowl or plastic bag, combine the olive oil, garlic, ginger and salt and mix well. These can marinate up to 8 hours in this mixture.
When you are ready to cook them bring a large heavy skillet to temperature over medium-high heat. Add the shrimp and all of the sauce, ginger and garlic and cook until the shrimp are just cooked through and golden around the edges, 1-2 minutes on each side. Set the shrimp aside.

For my mango dressing: за сутки разморозила манго и измельчила его с соком и цедрой целого лайма, кинзой и имбирем. Масла не добавляла, хватило того, в котором мариновались креветки. Салат был из аругулы, редиски, авокадо и болгарского перца. Посыпала семенами льна. Очень вкусно, сытно, здорово, просто и быстро. Мне очень понравилось!