My cookbook

2 red bell peppers
▢ 4 tbsp Extra Virgin Olive Oil divided
▢ 1/4 lb shelled toasted walnuts
▢ 1 garlic clove roughly chopped
▢ 2 1/2 tbsp tomato paste
▢ 3/4 cup bread crumbs
▢ 2 tbsp pomegranate molasses
▢ 1 tsp Aleppo pepper
▢ 1/2 tsp sugar
▢ 1 tsp sumac
▢ 1/2 tsp salt
▢ 1/2 tsp cayenne pepper optional

Preheat the oven to 425 degrees F.

Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.

Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.

Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, garlic, walnuts, tomato paste, bread crumbs, pomegranate molasses, Aleppo pepper, sugar, sumac, salt and cayenne. Blend into a smooth paste.

Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!

Источник: https://www.themediterraneandish.com/muhammara-recipe-roasted-red-pepper-dip/#wprm-recipe-container-10628

2 Tbsp allspice
2 tsp ground cloves
2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 Tbsp ground coriander
1 1/2 Tbsp of cumin
1 tsp black pepper

Источник: https://www.unicornsinthekitchen.com/how-to-make-seven-spice-blend/#wprm-recipe-container-31841

Запекаем 3 красных перца, очищаем от кожуры, в блендер с 3 зубчика чеснока, грецкие орехи и обжареные в масле breadcrumbs. Olive oil and гранат.

Я все делала на глаз. Получилось отлично! На мой вкус главное добавить побольше чеснока.

2 large eggplants
▢⅓ cup tahini
▢2 cloves garlic minced
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 lemon juice of
Top top
▢2 tablespoon olive oil
▢1 tsp sumac optional


INSTRUCTIONS

Wash and dry the eggplants. Pierce the skin with a fork or a knife.
Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
Place the eggplants on a cutting board and chop them finely using a knife.
In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.

Источник: https://www.unicornsinthekitchen.com/baba-ganoush-recipe/

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/

Очень вкусное блюдо! Я запекала sablefish 16 минут при 425 Ф вместе с картошкой: https://the-cooking-mom.dreamwidth.org/440445.html. Нам с Вадимом обоим понравилось блюдо, но Вадиму не понравилась рыба, в то время как мне рыба очень понравилась. Блюдо очень нарядное, хорошо подавать и гостям. Все можно сделать заранее и хранить в холодильнике, а при гостях потом только запечь.

1 pound black cod fillets (450g; cut into 4 pieces)
1 large bell pepper, cored + chopped (red, orange, or yellow)
1 cup cherry tomatoes, halved
5 large green olives, pitted + diced (I used Gordal)
8 small black olives, pitted + diced (I used Hojiblanca)
2 large cloves garlic, minced
1/4 cup parsley, chopped
2 Tbsp olive oil
1 lemon, juice only
Salt + pepper, to taste
Fresh basil, chopped (to garnish)

Instructions

Preheat oven to 400F.
Place sablefish fillets in a large baking dish.
In a large bowl, toss together the peppers, tomatoes, olives, garlic, parsley, olive oil, lemon juice, salt, and pepper.
Pour vegetable mixture over top of fish fillets. Spread out evenly so that the fish is visible and the vegetable mixture surrounds it. Season fish with additional salt and pepper.
Place baking dish in the oven for about 20 minutes, or until desired doneness (for the fish).
Remove from oven and garnish with fresh basil.

Источник: https://www.walderwellness.com/mediterranean-baked-black-cod-sablefish/

Очень вкусная получилась рыба! Делала с махи-махи.

1.5 lb Cod fillet pieces, 4-6 pieces
¼ cup chopped fresh parsley leaves

Lemon Sauce

5 tbsp fresh lemon juice
5 tbsp extra virgin olive oil
2 tbsp melted butter
5 garlic cloves, minced

For Coating

⅓ cup all-purpose flour
1 tsp ground coriander
¾ tsp sweet Spanish paprika
¾ tsp ground cumin
¾ tsp salt
½ tsp black pepper

Preheat oven to 400 degrees F.
Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Источник: https://www.themediterraneandish.com/baked-cod-recipe-lemon-garlic/#wprm-recipe-container-12644

Быстро, просто и очень вкусно!

2 tablespoons olive oil
3 cloves garlic, roughly chopped
torn basil and parsley
kosher salt and freshly cracked black pepper
1 14.5-ounce can diced tomatoes
1 12-ounce can white beans, rinsed and drained
1 lb white fish, thawed and any pin bones removed
4 tablespoons butter
1/2 cup white wine
grated parmesan cheese for topping
lemon juice to finish

Instructions


Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish
Heat a drizzle of olive oil in a pan over medium heat. Pat the fish dry and liberally season with salt and pepper, and pan-fry on each side for about 4-6 minutes until golden brown. Remove from the pan and set aside.
Add the butter to the skillet and melt. Add the tomato white bean mixture over medium high heat and bring to a saute, add the splash of wine and let the alcohol cook off. Reduce to a low simmer – the sauce should start to thicken. Season with salt and pepper. Once thickened, nestle the fish back in and spoon some of the sauce over top of the fish and serve. Garnish with plenty of grated parm and a squeeze of lemon.

Источник: https://whatsgabycooking.com/white-fish-with-tomato-basil-beans/#recipeJump

Креветки замариновать полчаса в соке одного лайма/лимона, 2 зубчика чеснока, 1/2 teaspoon roasted and ground cumin seeds, 1/2 t. smoked paprika, salt.

For the sause:

2 slices of white or brown bread with crust off (I used whole grain with flax seeds)
freshly squeezed juice of 1–2 lemons
120 g/1 cup shelled and toasted walnuts (one can use almonds or pine nuts)
3 garlic gloves
1 teaspoon of cumin
3–4 T. of Olive oil
1 t. of dried chilli flakes
1 small bunch of coriander/cilantro, finely chopped
salt and black pepper

Soak the bread in lemon juice. Grind the walnuts until they resemble sugar crystals. Add soaked bread, garlic and cumin, pounding the mixture to a paste, then drizzle in the olive oil, beating all the time, until the mixture is thick and creamy. Beat in the chilli and cilantro, season with salt and pepper.

Очень вкусный салат! Я даже подумала, что стоит его подать на День Благодарения.

ngredients:

3 (12-ounce) jars DeLallo Marinated Artichoke Hearts, drained
1/2 cup DeLallo Pitted Seasoned Olives Jubilee (2 вида: черные и зеленые)
1/2 large green pepper, chopped (забыла)
1/4 large red onion, thinly sliced
1/2 pint cherry tomatoes
4 ounces crumbled feta cheese


Dressing

2 tablespons DeLallo Chianti Red Wine Vinegar (не добавляла)
1/4 cup DeLallo Extra Virgin Olive Oil
1 tablespoon chopped fresh oregano (не добавляла, заменила аругулой)
Zest of 1 lemon
Salt and pepper to taste

DIRECTIONS

Create dressing first. In a mixing bowl or measuring cup, whisk together the vinegar, oregano and lemon. Slowly whisk in olive oil to incorporate. Salt and pepper to taste. Set aside.
In a large serving bowl, combine all salad ingredients but the feta. Add dressing and gently toss to coat.
Gently fold in feta with a spatula and serve.

Источник: https://www.delallo.com/recipes/mediterranean-artichoke-salad/#