Pide with yogurt dip from Cooking Light
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
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Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
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Cooking Light, JANUARY 2006
Showing posts with label green onions. Show all posts
Showing posts with label green onions. Show all posts
Tuesday, July 8, 2008
Wednesday, April 30, 2008
Chicken Tortilla Soup
This was very yummy! It reminds me of a Mexican Chili but with chicken and more flavors infused. Next time I may substitute ground turkey and see how that tastes. Friends ate almost all of it. It was a hit!
Chicken Tortilla Soup
From Good Thymes and Good Food
INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream
DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.
Chicken Tortilla Soup
From Good Thymes and Good Food
INGREDIENTS
1 onion, chopped
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 tsp. cumin
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I don't like hominy so I used chickpeas)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (omitted as I did not want to purchase a huge package of it)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces (I roasted them at 425 for about 22 minutes.)
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese (I had cheddar/jack and just used that.)c
hopped green onions
chopped red onion
lime juice
sour cream
DIRECTIONS
1. Preheat oven to 425.
Drizzle chicken with a little olive oil, salt, pepper and a little chili powder.
2. Roast chicken for 22-25 minutes. When cooked, shred with two forks.
3. In a medium stock pot, heat oil over medium heat.
4. Saute onion, carrot and celery in oil until soft.
5. Add garlic and cook until fragrant.
6. Stir in chili powder, oregano and cumin. Coat vegetables.
7. Add tomatoes, broth, and water.
8. Bring to a boil, and simmer for 5 to 10 minutes.
9. Stir in corn, hominy, chiles, beans, cilantro, and chicken.
10. Simmer for 10 minutes.
11. Ladle soup into individual serving bowls, and top/garnish with crushed tortilla chips, avocado slices, cheese, chopped green onion, red onion, lime juice and/or sour cream.
Tortellini Sausage Salad
This is my new favorite salad recipe and the best way to eat raw spinach. It's yummy and has a Mediterranean flare.
Tortellini Sausage Salad
from Good Thymes and Good Food
5 T. vegetable oil, divided (I use olive oil and only about 2 1/2 - 3 tbsp.)
1 pkg. Italian sausage links (I used Kielbasa.)
1 pkg. 9 oz cheese tortilli (I used a 16 oz. bag and I could have used more)
1 6 1/2 oz. jar marinated artichokes - reserve marinade
1/2 c. black olives - sliced
1/2 c. feta, crumbled
1 clove garlic minced
1 tsp. dried basil (For both the basil and the dill, fresh would be great if you have it.)
1/4 tsp. dried dill
1/4 c. green onion
1/2 c. torn/chopped fresh spinach leaves (I used a whole 5 oz. bag and chopped it roughly.)
1 pint cherry tomatoes, halved
1 tbsp. white wine vinegar (I added this)
1. Heat 1 tablespoon oil over medium high and add sausage. (I cut my Kielbasa up first.)
2. Brown 8 to 10 minutes, turning occasionally.
3. Reduce heat and cook 8 to 10 minutes more, turning once. (I cooked it for about 10 minutes total. I also used this pan to make a sauce, don't clean it yet!)
4. Cool and cut into 1/4 inch slices.
5. Cook tortellini and drain.
6. Toss the tortellini in 1 tbsp. oil.
7. Combine tortellini, sausage, olives, feta, artichokes, green onions, and tomatoes, spinach. (I also added the olives at this point)
**This is what I did differently from the recipe. I used the pan I cooked the Kielbasa in. It had a good amount of oil it in. I added the garlic and cooked that quickly. Then I added the other seasonings and about 1 tbsp. white wine vinegar to make the marinade. I whisked that together and gathered all the brown bits from the bottom of the pan. This is what I poured over the tortellini and sausage. The cooked garlic was better than raw garlic, in my opinion, and I plan it this way from now on.)
8. Which together 1/4 c. reserved marinade, 3 tbsp. oil, vinegar, garlic, basil and dill.
9. Pour over sausage mixture.
10. Refrigerate several hours. (I did not do this. I added the spinach and served immediately and it was fine)
11. Add spinach 20 minutes before serving.
Tortellini Sausage Salad
from Good Thymes and Good Food
5 T. vegetable oil, divided (I use olive oil and only about 2 1/2 - 3 tbsp.)
1 pkg. Italian sausage links (I used Kielbasa.)
1 pkg. 9 oz cheese tortilli (I used a 16 oz. bag and I could have used more)
1 6 1/2 oz. jar marinated artichokes - reserve marinade
1/2 c. black olives - sliced
1/2 c. feta, crumbled
1 clove garlic minced
1 tsp. dried basil (For both the basil and the dill, fresh would be great if you have it.)
1/4 tsp. dried dill
1/4 c. green onion
1/2 c. torn/chopped fresh spinach leaves (I used a whole 5 oz. bag and chopped it roughly.)
1 pint cherry tomatoes, halved
1 tbsp. white wine vinegar (I added this)
1. Heat 1 tablespoon oil over medium high and add sausage. (I cut my Kielbasa up first.)
2. Brown 8 to 10 minutes, turning occasionally.
3. Reduce heat and cook 8 to 10 minutes more, turning once. (I cooked it for about 10 minutes total. I also used this pan to make a sauce, don't clean it yet!)
4. Cool and cut into 1/4 inch slices.
5. Cook tortellini and drain.
6. Toss the tortellini in 1 tbsp. oil.
7. Combine tortellini, sausage, olives, feta, artichokes, green onions, and tomatoes, spinach. (I also added the olives at this point)
**This is what I did differently from the recipe. I used the pan I cooked the Kielbasa in. It had a good amount of oil it in. I added the garlic and cooked that quickly. Then I added the other seasonings and about 1 tbsp. white wine vinegar to make the marinade. I whisked that together and gathered all the brown bits from the bottom of the pan. This is what I poured over the tortellini and sausage. The cooked garlic was better than raw garlic, in my opinion, and I plan it this way from now on.)
8. Which together 1/4 c. reserved marinade, 3 tbsp. oil, vinegar, garlic, basil and dill.
9. Pour over sausage mixture.
10. Refrigerate several hours. (I did not do this. I added the spinach and served immediately and it was fine)
11. Add spinach 20 minutes before serving.
Thursday, February 28, 2008
Lime Baked Fish
I believe this is a South Beach Diet recipe.
Lime Baked Fish
Serves 2
Ingredients
1⁄2 pound fresh fish fillets (I used tilapia)
1⁄4 cup fresh lime juice
1 teaspoon tarragon leaves
1⁄4 cup chopped green onion tops
Instructions
Arrange the fish fillets in a baking dish. Sprinkle with the lime juice, tarragon, and onion tops. Bake, covered, at 325°F for 15–20 minutes or until the fish flakes easily.
Nutritional Information:
114 calories1 total fat (0 g sat)65 mg cholesterol4 g carbohydrate22 g protein1 g fiber80 mg sodium
Lime Baked Fish
Serves 2
Ingredients
1⁄2 pound fresh fish fillets (I used tilapia)
1⁄4 cup fresh lime juice
1 teaspoon tarragon leaves
1⁄4 cup chopped green onion tops
Instructions
Arrange the fish fillets in a baking dish. Sprinkle with the lime juice, tarragon, and onion tops. Bake, covered, at 325°F for 15–20 minutes or until the fish flakes easily.
Nutritional Information:
114 calories1 total fat (0 g sat)65 mg cholesterol4 g carbohydrate22 g protein1 g fiber80 mg sodium
Quick Tater Tot Bake
This is easy and good. :)
Quick Tater Tot Bake
3/4 to 1 pound ground beef or ground turkey
1 small onion, chopped
Salt and pepper to taste
1 package (16 oz) frozen tater tot potatoes
1 can cream of mushroom soup, undiluted
1/2 soup can milk or water
1 cup (4oz) shredded cheddar cheese
In a skillet, brown the meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1-1/2 qt. to 2-qt. casserole. Top with potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with cheese. Bake at 350 for 30-40 minutes.
Quick Tater Tot Bake
3/4 to 1 pound ground beef or ground turkey
1 small onion, chopped
Salt and pepper to taste
1 package (16 oz) frozen tater tot potatoes
1 can cream of mushroom soup, undiluted
1/2 soup can milk or water
1 cup (4oz) shredded cheddar cheese
In a skillet, brown the meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1-1/2 qt. to 2-qt. casserole. Top with potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with cheese. Bake at 350 for 30-40 minutes.
Chinese Food
This definitely tastes like take out Chinese. Yum! The rice cooking wine and sweet chili sauce can be found in the international aisle of the grocery store where the soy sauce is. I served it over rice. Delish!
Chinese Style Tilapia
Ingredients:
1 lb tilapia fillets
3 Tbsp rice cooking wine
2-3 scallions, cut into 1 inch pieces
1 1/2 Tbsp low sodium soy sauce
1/2 Tbsp Sriracha chili sauce -- I used sweet chili sauce
2 cloves of garlic, diced
1/4 tsp dried ginger powder -- You can also use fresh ginger but it's much stronger
1 tsp olive oil
Directions:
In a medium sized skillet, heat olive oil over low-medium heat. Meanwhile, in a small bowl combine rice cooking wine, soy sauce, Sriracha chili sauce, garlic & ginger. Add fish to skillet, allowing to cook for a minute. Flip fish and add soy sauce mixture to skillet. Add green onion. Allow fish to simmer over low heat until cooked thoroughly and most of the sauce has cooked off.
Chinese Style Tilapia
Ingredients:
1 lb tilapia fillets
3 Tbsp rice cooking wine
2-3 scallions, cut into 1 inch pieces
1 1/2 Tbsp low sodium soy sauce
1/2 Tbsp Sriracha chili sauce -- I used sweet chili sauce
2 cloves of garlic, diced
1/4 tsp dried ginger powder -- You can also use fresh ginger but it's much stronger
1 tsp olive oil
Directions:
In a medium sized skillet, heat olive oil over low-medium heat. Meanwhile, in a small bowl combine rice cooking wine, soy sauce, Sriracha chili sauce, garlic & ginger. Add fish to skillet, allowing to cook for a minute. Flip fish and add soy sauce mixture to skillet. Add green onion. Allow fish to simmer over low heat until cooked thoroughly and most of the sauce has cooked off.
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