My cookbook

Хороший рецепт. Быстро, просто, а результат Вадиму понравился.

1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon dry mustard
Four 1-inch thick pork loin chops, preferably boneless, trimmed of excess fat
1/2 tablespoon vegetable oil
Salt
Freshly ground pepper



In a shallow nonreactive baking dish, blend the honey, vinegar, and mustard. Add the pork chops, turn to coat and let marinate for at least 10 minutes.


Preheat the oven to 450°. Heat a large, heavy ovenproof skillet. Add the oil and heat until almost smoking. Season the pork chops with salt and pepper, add them to the skillet and cook over high heat until well browned on the bottom, about 2 minutes. Turn the chops, put the skillet in the oven and bake for about 12 minutes, or until the meat is just cooked through but still juicy. Transfer the chops to plates and serve with Anthony's Home Fries and sautéed watercress.

Источник: https://www.foodandwine.com/recipes/honey-glazed-pork-chops

Я не пробовала, рыбу пожарила делала только для Вадима, он сказал, что вкусно.

2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

Preparation

Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

Per serving: 568.4 kcal calories, 39.7 % calories from fat, 25.1 g fat, 3.7 g saturated fat, 89.6 mg cholesterol, 47.0 g carbohydrates, 7.5 g dietary fiber, 32.2 g total sugars, 39.5 g net carbohydrates, 40.9 g protein

Источник: https://www.epicurious.com/recipes/food/views/balsamic-glazed-salmon-with-spinach-olives-and-golden-raisins-357270?mbid=nl_11212017_Daily_CTN_PM%20(1)&CNDID=27160599&spMailingID=12408711&spUserID=MTI5MTQwMjgxMjQ4S0&spJobID=1281975108&spReportId=MTI4MTk3NTEwOAS2

Очень вкусный соус! Просто потрясающий! Соевый соус не добавляла, только 1 ст. рыбного,поскольку в пасте соли достаточно. Рыбу порезала кусками и отдельно не обжарила. Обжарила перец и имбирь с 1 ст. л. thai red curry paste. После добавила все ингредиенты для соуса не добавляя соевого, покипятила 5 минут, добавила рыбу, сладкий горошек и молодой шпинат. Рисовые макароны отварила отдельно и все сервировала. Супер!

7 ounces pad thai noodles
1/4 cup peanut oil (1 ст.л.)
1 pound mahi mahi cut into cubes, or your favorite white meat fish (корвина)
2 cloves garlic minced or grated (не брала)
6 green onions chopped (имбирь)
1/4 cup thai red curry paste (1 ст. л.)
2 tablespoons soy sauce (не брала)
1 tablespoon fish sauce
1 tablespoon sambal oelek (вьетнамская перечно-чесночная)
2 tablespoons lime juice
2 tablespoons honey
2/3 cup canned coconut milk plus more if needed
8 ounces fresh sugar snap peas
1/2 cup fresh cilantro chopped
1 mango diced or sliced
1/2 cup roasted peanuts chopped
bean sprouts red chilies + lime wedges, for serving

Instructions

Prepare the pad thai noodles according to package directions (mine said to soak my noodles in hot water for 10 minutes and then drain).
Meanwhile heat a large high sided skillet over medium heat. Add a drizzle of peanut oil and once hot, add half the fish. Sear the fish until just cooked through, about 3-5 minutes depending on the thickness of your fish. Remove from the pan and place on a plate. Add another drizzle of oil to the pan and repeat with the remaining fish, again adding the fish to the plate once it is finished cooking.
Return the pan to medium heat and add another drizzle of peanut oil. Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant. Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk. Bring the mixture to a low boil and cook for 5 minutes. After five minutes, add the sugar snap peas and the fish to the sauce. Cook until the fish is warmed through and the sauce has thickened, about another 5 minutes. If desired, add more coconut milk to thin the sauce if it seem too thick for your liking.
Remove from the heat and sir in the cilantro.
To serve, divide the noodles among bowls and top with curry. Serve with peanuts, fresh mango slices, bean sprouts and lime wedges if desired.

Источник: https://www.halfbakedharvest.com/springtime-thai-red-fish-curry-noodles/

Я сделала 1/3 порции. Этого достаточно, чтобы раз вдвоем поесть, т.е. рецепт на 6 порций. Вкусно. Кураги можно класть больше.

1,5 кг свиной мякоти нарезанной на кусочки как для рагу
20 штук кураги
200 г темного изюма
1 средняя луковица, порезать полукольцами
2 стакана сухого белого вина
20 веточек свежего тимьяна
черный свежемолотый перец и соль
1/4 стакана виннного белого уксуса
1 ст.л. горчицы с зернами
upd: чуть не забыла 2 ст.л. меда
оливковое масло для жарки

Мясо с фруктами, луком и специями замариновать на ночь в вине, меде и уксусе. Утром мясо вынуть из маринада и обсушить бумажными полотенцами. Обжарить мясо на оливковом масле по 2-3 минуты с каждой стороны. Сложить в посуду для запекания, добавить маринад и фрукты, накрыть фольгой и запекать около часа при температуре 180 градусов. Затем мясо перемешать, снять фольгу и запекать еще 30 минут. Большая часть жидкости должна выпариться, а мясо подрумяниться.

Источник: https://julsmile.livejournal.com/63648.html

Сделала себе на ужин и вместо корейского острого соуса использовала свой любимый вьетнамский, в котором 0 калорий. Вкусно! Здесь на четверых, так что я слопала двойную порцию - 432 калории.

2 tablespoons plus 2 teaspoons gochujang
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
2 teaspoons honey
1 pound large shrimp, peeled and deveined
1 pound green beans, trimmed

Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.
Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.
On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

Источник: https://cooking.nytimes.com/recipes/1019555-sheet-pan-gochujang-shrimp-and-green-beans?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=25

Очень вкусный пирожок. Мне понравился всем и тесто очень прятное. Нам хватило поесть на три раза.


Ingredients
Empanada Dough

1 egg
1 teaspoon baking soda
½ cup olive oil
½ cup Spanish hard cider (a dry cider) or a dry white wine
½ teaspoon salt
2¼ cups of flour (you may need more to roll the dough later)
1 egg, separated

Empanada Filling

1 large onion, chopped
1 cup of roasted red peppers, drained and roughly chopped
1.5 cups of tomate frito (a homemade tomato sauce made with sautéed tomato, garlic, onion and pepper that is pureed with a bit of sugar) -- you can substitute diced tomatoes and one tablespoon brown sugar
2 tablespoons of olive oil
14 ounces of canned tuna, drained
24 chopped green olives (the manzanilla variety if buying in Spain)
2 hard boiled eggs, chopped
1 teaspoon Worcestershire sauce or anchovy paste (you can always mash up a cured anchovy here)
1 tablespoon honey
1 teaspoon sweet paprika
1 teaspoon cumin
Salt to taste

Instructions

To make the pastry dough, beat the egg in a large bowl and add in the baking soda, olive oil, wine or cider and salt.
Add in the flour, little by little, and when it gets too difficult to continue mixing with a fork, use your hands. It should be a soft dough (but not sticky). Make it into a ball and cover in plastic wrap for one hour at room temperature.
To make the filling, heat about two tablespoons of olive oil in a heavy frying pan and cook the onions until soft and starting to caramelize. Add in the roasted red peppers and fry for another two minutes or so, and then add the tomato sauce.
Lower the heat to a slow simmer and cook for about 15 minutes, stirring often.
Add in the tuna, chopped olives, chopped eggs, Worcestershire sauce (or anchovy paste), honey and paprika. Taste and adjust the salt.
Preheat the over to 350°F (175°C) and divide the dough in half, with one half slightly bigger than the other. Grease an 11 inch pan with oil and roll out the larger half of the dough so that will completely cover the bottom of the pan and the edges.
Using your rolling pin, transfer the dough to the pan and gently mold it to fit the pan without stretching the dough. Trim the edges if necessary.
Beat the egg white and brush over the the dough.
Bake the base for 10 minutes and then remove and let cool.
Once cool enough (10 to 15 minutes) cover with the tuna filling.
Roll the other half of the dough large enough the cover the top of the empanada and make sure the edges meet.
Brush the empanada with the beaten egg yolk mixed with one teaspoon of water.
Bake in the oven for 40 minutes and serve hot or cold.

Источник:

Сделала вчера на ужин и мне и Вадиму очень понравилось. Очень удобное блюдо для гостей, поскольку все можно подготовить заранее и к назначенному времени на полчаса поставить в печку. Отличный способ готовить лосось, он получился таким, как надо, не пересушенный.

Ingredients

Salmon:
2 tablespoons olive oil, plus more
1 15.5-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 garlic clove, thinly sliced
1 small bunch mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
4 6-ounce skinless salmon fillets
Vinaigrette and assembly:
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt, freshly ground pepper
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed, patted dry

Preparation

For salmon:
Preheat oven to 250°F. Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.
Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.
For vinaigrette and assembly:
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle salmon with vinaigrette and top with capers.

Источник: https://www.epicurious.com/recipes/food/views/slow-cooked-salmon-chickpeas-and-greens-51224050

I made it last night for my husband, brother and son and we all loved it. I used young spinach instead of kale.

Ingredients

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Preparation

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Per serving: 168 calories, 9 g fat, 2 g saturated, 19 g carbohydrates, 3 g fiber, 8 g protein

Источник: http://www.epicurious.com/recipes/food/views/kale-salad-with-dates-parmesan-and-almonds-51137020

Очень вкусно! Вчера нам сделала на ужин.

Ingredients

For marinade
2 tablespoons soy sauce
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon grated peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon dried hot red pepper flakes, or to taste
two 1-inch-thick filets mignons (3/4 pound), any fat trimmed
2 teaspoons vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced
1/2 teaspoon salt
1/4 cup water
1 tablespoon honey
1 small Napa cabbage (about 1 1/2 pounds), trimmed and sliced thin crosswise
1 cup packed arugula
1 medium red bell pepper, cut into thin strips
1 Asian pear or firm-ripe Bosc pear, cut into 1/4-inch julienne strips
2 scallions, sliced thin
1/2 cup packed fresh coriander sprigs

Preparation

Make marinade:
In a shallow bowl stir together marinade ingredients.
Add filets to marinade, turning to coat, and marinate at room temperature 15 minutes. Remove filets from marinade, letting excess drip off, and reserve marinade. In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté filets about 4 minutes on each side for medium-rare meat. Transfer filets to a cutting board.
In any drippings remaining in skillet cook mushrooms with salt, stirring frequently, until golden, about 3 minutes. Add reserved marinade, water, and honey and bring to a boil. Remove skillet from heat and cool mixture 10 minutes.
In a large bowl combine cabbage, mizuna or arugula, bell pepper, pear, scallions, and all but 4 sprigs coriander. Add mushroom mixture and toss to coat. Cut filets into thin slices. Mound cabbage mixture on 4 dinner plates and arrange steak slices on top. Garnish with reserved coriander sprigs.

Each Serving: About 288 calories, 9 grams fat (28% of calories from fat)

Источник: http://www.epicurious.com/recipes/food/views/gingered-steak-and-napa-cabbage-salad-13052

Финский суп с форелью, медом, маринованными огурцами и кабачком.

Сделала сегодня этот суп. Готовится достаточно быстро и просто. Мужу понравился, сказал, что похож на рассольник.

СОСТАВ:
- 400 гр. форели
- 1 крупная луковица
- 3 дольки чеснока
- 200 гр. кабачка
- 2 крупных маринованных огурца
- 1 литр овощного бульона или воды
- 250 мл сливок или сметаны
- 1 ст.л.жидкого меда
- соль, перец, укроп по вкусу

ПРИГОТОВЛЕНИЕ:
1. Лук нарезать и обжарить в кастрюле до мягкости.
2. Огурцы тонко нарезать. Кабачок и чеснок мелко порезать.
3. Добавить к луку бульон или воду, довести до кипения.
4. Всыпать овощи.
5. Добавить сливки/сметану.
6. и мед. Прокипятить 5 минут. Попробовать и добавить соль и специи по вкусу.
7. Добавить нарезанную рыбу. Довести до кипения и кипятить 5 минут на среднем огне. Дать немного настояться и подавать с нарезанным укропом.

Источник: http://by-kemelena.livejournal.com/10633.html