- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
May 2016 M T W T F S S « Sep 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Category Archives: Vegetable
This is a great Mediterranean dish that resembles a dish called “Imam Bayildi” from Turkey. It is usually prepared as an Appetizer. It is a great dish to be prepared a day before the dinner party and it is served in room temperature. I prepare it with a twist and use different ingredients then the typical recipe. I hope you will enjoy this dish with Pine-nuts and mushrooms, giving a different flavor to this great traditional Turkish dish!
Prep Time : 30min
8 long thin Eggplants ( wash, trim the “heads” of the Eggplants and peel the eggplants in stripes)
2 large red Bell Peppers ( washed and cut into small stripes)
1 1/2 cup mushrooms ( cleaned and cut into small pieces)
3 Garlic Cloves ( peel and chopped)
2 tbs Basil or a small bunch( chopped)
1 Tbsp Pine Nuts
3tbsp Olive Oil
4 sugar cubes
Salt to taste
Cook Time : 1 hr
Ready Time : 1 1/2 hr
Servings : 8 people
1 cup of Olive Oil to fry the Eggplants ( or as much as needed to fry the Eggplants)Step 1:
Wash, trim the heads of the eggplants and peel the them in strips. Place the eggplants in a bowl filled with water and add salt. Meanwhile chop all the ingredients one by one starting with bell peppers, mushrooms, garlic and basil.
Take the eggplants from the water mixture and drain the water, pat dry. Place the 1 cup Olive Oil into the frying pan ( you might need less, but it depends on the size of the eggplant). After the oil is hot brown the eggplants from all sides or until they have softened approximately for 10min in Medium heat. After you have browned the eggplants lay them on a tray with paper towel to get the excess fat.
Place the mushrooms on a pan and salt them lightly, cover until all there is no liquid left from the mushrooms. Add 3 tbsp olive oil and garlic, bell Peppers and last the pine nuts. Saute until all the vegetables are golden color!
Sprinkle the vegetable mixture with sugar and salt. Cover and cook the vegetables until they are soft and juicy!
Place the chopped basil last and mix with the cooked vegetables!
Place the browned eggplants on a baking pan and split open a pocket in each eggplant. Place the cooked vegetable mix into each eggplant and make sure to stuff each of them and by placing the eggplants side by side on the baking pan. Add 1/2 cup of water and place them in the oven ( 350 F) for 30-35 min until they are golden.
Serve in room temperature and decorate with fresh basil, enjoy!
Healthy vegetable soup, great for summer Months!
Prep Time : 20min
Cook Time : 20min
Ready Time : 40
Servings : 6 Bowl
2 Celery Root ( peeled and sliced into small cubes)
6-7 small size carrots ( peeled and cut into small strips)
1 small Onion ( peeled and chopped)
2 Small Potatoes ( peeled and cut into small pieces)
4-5 cups of Chicken Stock
1/4 cup of Heavy cream ( or if you are on Diet use light milk instead)
Salt and Pepper to taste
2 tbsp of butter
4 slices of French Bread( cut into small pieces )
2-3 leafs fresh Basil (chopped)
First melt the butter and saute the onions on a deep bowl.
Peel carrots and cut them into small pieces.
Peel the Celery Root and cut it into cubes.
Peel the potatoes and slice them into small pieces. Place all the cut vegetables into the pot with the sauteed onions.
Add the Chicken Stock to the vegetable mix and boil in low-medium heat until the vegetables are melting approximately for 20-25 min.
Add the cream into the mixture and blend with a blender until it becomes creamy.
After mixing with the cream add salt and peper to taste into the soup mixture and boil for few more minutes.
Prepare the bread slices and drizzle with olive oil. Place them on a flat tray and broil for few minutes until they are golden color. Meanwhile clean and chopp basil to garnish.
Place the soup on a small bowl. Decorate with bread croutons and basil slices last.
This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!
Details:Prep Time : 20min Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns Ingredients: 3 Large eggplant ( cut into small 1-1 1/2 inch cubes) 1 tsp salt (to be used for the water with eggplant) 2 Bell Pepper ( Red and Yellow / Cut into small cubes) 2 Tbsp Olive Oil Salt to taste Tomato Sauce: 4 medium size tomatoes (peeled and chopped) 2 garlic cloves (chopped) Salt to taste 1/2 Tbsp Sugar 1/4 cup Basil ( chopped) Decorate: Small Baby Mozzarella’s ( 8-10 pieces) Fresh Basil ( chopped) Step 1:
Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.
Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.
Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.
Place 4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.
Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.
After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.
This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!
Details:Prep Time : 20min Cook Time : 5-6min Ready Time :25 min Servings : serves 4-6
Salad:8 cups of mixed salad greens (pre-washed) 1/4 cup Red Onion ( round thin slices) 2 tbsp Pecans ( roasted and in small pieces) 1/2 cup Strawberries ( washed and sliced) 1 tbsp Boursin Cheese ( or goat cheese) Salt Pepper ( fresh ground pepper)
Pear:2 cups Pears ( peeled, cored and small slices) 1 1/2 tbsp Sugar 2 tsp lemon Juice 1 tbsp olive oil
Dressing:1/2 cup sugar 1/4 cup honey 2/3 cup white wine vinegar 3 tbsp apple cider vinegar 2 tbsp Worcestershire sauce 1 tsp mustard
We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens. Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.
Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.
Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans, sliced strawberries.
For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.
Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.
We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.
Leeks with Carrots
This dish is one of my favorite dishes. I like to make this dish more towards the weekend because I love having this dish for lunch on the weekend. It is also great dish to use as an appetizer as well. Excellent source of fiber, vitamin C and calcium!
Prep Time : 20min
Cook Time : 25-30 min ( until tender)
Ready Time : 45min
Servings : 6
2 lbs. leeks ( cleaned, trim, and sliced 1 inch thick circles)
3 small carrots ( peeled and cut into dice)
1 Large Onion (minced)
1-2 Garlic Cloves ( chopped)
1/2 cup olive oil
1 cup of water
1 tsp sugar
1/4 cup rice
1 tsp paprika paste
Salt to taste
1 lemon ( juice)
**Leeks have to be washed and cleaned very well. First remove all the tough green leaves and wash and cut into 1 inch sections. The best way is to place them in a large pot of water and soak them.
Place the chopped onions on a large pot with olive oil and saute the onions until glassy. Place the leeks, carrots with the onions and mix them well.
Add paprika paste, sugar, rice, salt, lemon juice and cup of water on the pot.
Cover the pot and simmer until rice is tender about 20-25 minutes. Please make sure that there is enough water at the pot to prevent the vegetables from sticking to the bottom of the pot. If it is necessary you can add 1/4 cup of water additional.
Serve it room temperature!