Chayote Black Bean Salad

 Finally, I''m back to blog my cooking again!!!!! I tried this Mexican Salad from Perfect Mexican cookbook in the past. I tried again and I used chayote instead of avocado. It gave crunchy texture. It is a light healthy salad. 

Ingredients
Serves 4-6
6 garlic gloves

1/4 cup olive oil
juice of 1 lime
1 tbsp red wine vinegar
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
5 scallions , thinly sliced
1 head romaine lettuce
8 oz canned corn kernels, drained
17 oz canned red kidney beans, drained
2 chayote instead 2 avocado
2 ripe tomatoes
1 jalapeno pepper small chopped ( optional)
half cup fresh cilantro 
Handful of crisp tortilla chips.

Method
To make the dressing combine lime juice, and oil with the vinegar,chili powder, cumin, and paprika in a small bowl, then set aside.
Toss the scallions with the lettuce and arrange on a serving platter. Pour half of the dressing over the leaves, then arrange the corn,beans, avocado or chayote, and tomatoes  over the top.sprinkle with the jalapeno pepper and cilantro.
                                 

Instant pot cabbage with ground chicken

 I found this recipe from pinterest. Here is the link, https://glutenfreehomemaker.com/instant-pot-unstuffed-cabbage/ 

I made some changes please click the link for original recipe.  I love the result! It is a great recipe with my changes.

Ingredients

• 2 pounds ground beef or turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 fresh tomatoes chopped
• 1 spoon can tomato sauce
• 1 spoon hot pepper paste (optional)
• 1 spoon tyme
• 1/4 cup chicken broth
• salt and pepper to taste
• 1 medium head green cabbage, chopped very thin sliced
  

  Instructions

  1. Set to saute option on the instant pot, saute the ground beef and onion until the meat is no longer pink. Add the garlic and saute about one more minute.
  2. Stop the saute option. Add the tomatoes, tomato sauce, hot pepper paste, broth, thyme, salt, and pepper. Stir to combine.
  3. Place the copped cabbage on top, but be sure not to overfill the pot. Leave some out if it reaches the max line.
  4. Cover and cook on high for 3 minutes then quick release. Stir and add cooked rice noodle and serve.

  Stovetop

  1. Follow instructions above but place ingredients in a large pot on the stove. Cover and simmer until the cabbage is tender, about 30 minutes.

Turkish Semolina Pudding

I was looking recipe with semolina. I found this recipe.  Here is the link http://www.theschizochef.com/2016/05/semolina-pudding/ It is so delicious!

Ingredients

• 4 tablespoons unsalted butter
  
• 2 cups milk
• 7 tablespoons sugar
• 5 tablespoons semolina
• 1 teaspoon vanilla extract
• 1 tablespoon chopped walnuts (garnish) 
  
  Ingredients
• 4 tablespoons unsalted butter
• 2 cups milk
• 7 tablespoons sugar
• 5 tablespoons semolina
• 1 teaspoon vanilla extract
• 1 tablespoon chopped walnuts (garnish)

Flaked coconat, banana and chocolate chip cookies

I found this recipe from https://www.mysequinedlife.com/chocolate-banana-macaroons/ I made some changes when I bake it. We love it!

Ingredients

• 1 1/4 cup sweetened flaked coconut and 1 cup toasted sweetened flaked coconut.( toasted flaked coconut is optional ) 
• 1 ripe, medium-sized banana
• Whites of one large egg
• 1/4 tsp vanilla extract
• Pinch of salt
• 3 tbsp mini chocolate chips 

 Instructions

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2. Add flaked coconut and toasted coconut flakes to the bowl. Add banana, egg whites, vanilla extract, and salt and mix until all ingredients are well-combined, scraping down the sides as needed.
3. Stir in mini chocolate chips.
4. Using a 1 1/2" cookie scoop (or a spoon), pack mixture into scoop and scoop cookies, placing evenly-spaced on prepared baking sheet. The macaroons won't spread much at all, so they can be placed relatively close together.
5. Bake for 21-24 minutes, or until the bottom edges and outsides of macaroons are golden-brown and macaroons are set.

Chocolate almond milk pudding

 I had a almond milk and I decided to make a pudding. I found this recipe and I made some changes. I added one cup chocolate chips after taken off the heat. It made this recipe perfect :)




Ingredients: recipe adapted slightly from Silk Pure Almond
1/3 cup sugar (70g)
1/3 cup unsweetened cocoa (35g) 1/4 cup cornstarch (48g)
1/4 tsp. salt
3 cups almond milk
1 tsp. chocolate extract or vanilla
3 T. butter (44g)  
 cup chocolate chips

Directions:
Step 1: Whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan.
Step 2: Slowly whisk in the almond milk. Cook on medium heat stirring constantly until the pudding comes to a boil then turn down to simmer and simmer until thickened stirring occasionally.
Step 3: When thickened take off the heat and add the chocolate extract or vanilla and the butter and stir well.
Step 4: Pour into serving bowls or into one bowl and cover with plastic wrap on the surface of the pudding so it doesn’t form a skin, refrigerate until cold.

Easy Banana Oat Bar

Today is Fourth of July! We are enjoying relaxing day at home. I had a bananas and they were ripe, I checked recipes from Pinterest and found this recipe. It is so delicious! Of course, banana, peanut butter and chocolate are great combinations. Here is the link, http://www.theleangreenbean.com/easy-banana-oat-bars/

Ingredients

• 3 small ripe bananas                               
• 1 cup rolled oats
• 1/2 cup peanut butter
• 2-4 Tbsp maple syrup
• 1 egg
• 1/2 tsp baking soda
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 cup chocolate chips

Instructions

1. Mash bananas in a bowl.
2. Add oats, peanut butter, maple syrup and egg and mix well.
3. Add remaining ingredients and stir until combined.
4. Pour into a 9x9 (or 8x8) baking sheet lined with parchment paper.
5. Bake at 375 for 20 minutes.
6. Let cool, cut and serve.

Banana Oat Muffins

 I love this muffins! There is no flour and sugar in it. My new favorite recipes from Tasty videos.

 I used dried cranberry and walnut instead of fresh fruits. 

Here is the link, https://www.youtube.com/watch?v=qJyVLoIa_W4

INGREDIENTS
1 banana, mashed
1 egg
½ teaspoon vanilla¼ cup honey
1 teaspoon cinnamon
¼ teaspoon salt
½ cup Greek yogurt
1 cup milk
1½ cup oats

Optional Toppings
Strawberries
Blueberries
Apples
Blackberries
Raspberries
Nuts
PREPARATION
Preheat oven to 350ºF/180ºC
In a medium-sized bowl, mash a ripened banana until mostly smooth.
Add egg and stir
Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk.
Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter.
Bake 30 minutes.
Allow to cool for 5 minutes.
Enjoy!

Emeril Green - Tempting Turkish

Cooking with Emeril!!!!!! It was a  great experience :) 

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette

It is a snowy day! I decided to cook healthy salad with all my favorite ingredient in it. I found this recipe from Allrecipes website http://allrecipes.com/recipe/230050/kale-quinoa-and-avocado-salad-with-lemon-dijon-vinaigrette/print/?recipeType=Recipe&servings=4

I normally make some changes but I didn't change anything. I love this recipe! 

Ingredients

• Salad
• 2/3 cup quinoa
• 1 1/3 cups water
• 1 bunch kale, torn into bite-sized pieces
• 1/2 avocado - peeled, pitted, and diced
• 1/2 cup chopped cucumber
• 1/3 cup chopped red bell pepper
• 2 tablespoons chopped red onion

• 1 tablespoon crumbled feta cheese
• Dressing
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Dijon mustard
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Directions

1. Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
3. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Roasted Chicken Spread

The Costco has a great cookbooks. I have been cooking recipes from those cookbooks and I always have a successful dishes. I tried their Roasted Chicken Spread. It was so good and I have to add to my recipes. I made some changes I used mayonnaise instead of heavy cream and sour cream. Here is the link for original recipe, http://www.costcoconnection.com/connection/2010cb?pg=44#pg44

2 Jalapenos
2 Garlic cloves
1/4 cup fresh cilantro
1/1/2 tablespoon lime juice
1/4 teaspoon cayenne papper
1 teaspoon paprika
1 pound roasted chicken breast
3 tablespoon mayonnaise
salt and pepper


In a food processor, combine jalapenos, garlic, cilantro, lime juice, cayenne pepper, and paprika chop well but do not puree
Cut chicken into 1 to 2 inches pieces. Add to the food processor with mayonnaise and pulse slowly. Season with salt and pepper. 

Green Vegetable soup with basil pesto

My mom is visiting so I wanted her to eat my cooking. I decided to cook healthy food for her. Nothing better than soup with a lot of vegetables. I made some changes.Also,  recipe didn't have chicken but I added chicken and made one pot meal.

Ingredients

For the Pesto

• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil

For the Seasoning

• 1 teaspoon coarse salt
• Freshly ground pepper

For the Soup

• 1 cup dried navy or white beans, rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
• 1 pound plum tomatoes, cubed
• 2 cups low-sodium vegetable broth
• 4 ounces green beans, cut into 1/2-inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled or thawed frozen peas

Directions

1. Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
   
2. Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
   
3. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
   
4. Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
   
5. Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.
   

Steamed Kebab ( Bugu Kebabi )

I received as a gift cookbook called "Bereketli olsun" 30 years ago when I was in the collage. I was interested cooking even before collage years and I was mostly baking. I made so many dishes from this cooking book over the years. One of my best meat recipe was Steamed kebab. If you find right meat it will the best meat dish ever. One of my friend brought me as a gift same book with new version and also English. I was so happy. Here is the pictures of the book from 30 years ago and new version.
















I will write this recipe English and Turkish :)

Ingredients (Malzemeler )
1 kg  of cubed beef sirloin   (1 kg koyun kusbasi et )
2 tablespoon  of oil (2 kasik yag )
3 small onions (3 avuc arpacik sogan )
3-4 cloves of garlic ( 3 dis sarimsak )
1 tomato ( 2 domates)
1 teaspoon of thyme ( 1 cay kasigi kekik )
1-2 bay leaves ( 2 defne yapragi )

Directions ( Yapilisi )
1- In a pressure cooker, stir together oil, chopped onion, garlic,grated tomato, thyme,bay leaves, slat and black pepper.
( duduklu tencereye et, sogan,sarmsak,tuz, karabiber,kekik,defne yapragi, ve rendelenmis domates ile yag karisik konur.
2-Cover and cook for an hour on a low heat. Remove from heat and uncover once it steams.
(Su koy,adan kapak kapatilir. Hafif ateste 1 saat pisirilir )
3-Serve with mash potato or rice
( Pilav ve salata ile servis yapilir

Chayote Salad

I never ate chayote until tonight. I saw a cooking show where they used it and I wanted to give it a  try. It looks like a green pear. It is crunchy not sweet and I thought salad might be a good idea.  I saw recipes with corn and avocado. I came up with very simple idea.


Ingredients:
3 chayote's cubed
2 avocado's cubed
1 cup cooked corn
cilantro
Dressing:
2 tbsp olive oil
1 lemon
salt
 Preparation:
Mix all the ingredients and  mix the dressing and then toss with the dressing.

One pot tomate basil pasta with meatballs

I made this pasta dish from online http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/ a while ago but didn't post on my blog. Jeremy loved it and he posted picture of the dish for a while ago. I 'm glad that I decided to go back to posting my recipes again. I love this pasta dish because cooking style is different. I found this recipe from online as a meatless dish but we love our meat. I added ground chicken meatballs to this dish.  Also, I used fresh tomatoes instead of can and cooked differently. Here is the my version of the recipe,

 Ingredients:
12 ounces linguine pasta

15 meatballs ( I prepared meatballs ahead of time )
4 tomatoes chopped
1 medium onion, cut in 1/4 inch julienne strips
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups chicken broth
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Preparation:
Put  olive oil in the pan with onion and garlic cook 2 minutes and then add tomatoes cook 2 more minutes. Pour in chicken stock. Sprinkle on top the pepper flakes and oregano.Add pasta cover pot and bring to boil.
 Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Leak and chick pea soup with ground chicken

I went to zumba class after work. I was at home 6:30Pm Jeremy said I'm hungry do you have idea what you will cook?. I had a chopped leak and cooked chick peas. I googled soup recipe with with those ingredients. Here is the link http://www.lecreuset.com/potato--leek-and-chickpea-soup. I found recipe that I can use but I thought better with the chicken. I added ground chicken to that recipe. It was very delicious soup. 

 Ingredients:
1 tbsp  olive oil

1 onion chopped
3 garlic cloves chopped
1/2 lb ground  chicken
4 leaks thin sliced
1 potato cut small cubes
1 cup chickpeas
1 tomato chopped
3 cups chicken broth
salt and pepper
chopped parsley


 Preparation:
Put  olive oil over medium heat in a soup pan. Add onion,garlic cook five minutes. Add ground chicken cooked chicken thoroughly. Add pepper and salt. Add leaks and cook ten more minutes stirring occasionally. Add potatoes and chickpeas and tomatoes mix them together and add chicken broth. Reduce heat cook 20 or 25 minutes. Add parsley and serve.

5 – 6 leeks

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

Directions:

Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.

Melt butter and olive oil over medium heat in a large French oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.

Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.

Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf

Ingredients:

• 5 – 6 leeks
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, chopped
• 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
• 2 (15-ounce) cans chickpeas, drained
• 3 cups chicken broth
• 1 cup freshly grated Parmesan cheese
• Sea salt and freshly ground pepper to taste

- See more at: http://www.lecreuset.com/potato--leek-and-chickpea-soup#sthash.D7RG8iQ5.dpuf

Spicy Fried Ground Turkey with Snow Peas

The dinner for tonight was  Spicy fried ground turkey with snow peas. It is an easy recipe. I found it  from online.http://www.food.com/recipe/thai-spicy-fried-pork-422044. It called Thai spicy fried pork. I made some changes so became my own recipe. I used ground Turkey and added snow peas. Here is the recipe;Ingredients:
2 garlic cloves, finely chopped
1 onion, coarsely chopped
1 inch ginger, fresh, shredded
2 tablespoons peanut oil
1 lb ground turkey, lean
2 cups snow peas
2 tablespoons fish sauce
1 tablespoon soya sauce, dark
1 -2 tablespoon curry paste, red
2 teaspoons sugar, brown (optional)
4 plum tomatoes, coarsley chopped
3 tablespoons cilantro, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 sprigs cilantro (garnish)
4 cups egg noodles, fine, cooked 



Preparation:

1. Heat the oil over medium heat, in a large pan and add the garlic, onion and ginger. Fry for 3 minutes.
2. Add the turkey and fry until golden brown about 5 - 8 minutes . Add the snow peas fry 5 more minutes.
3. Stir in the fish sauce, soya sauce, curry paste, brown sugar, lime leaves and fry for 3 minutes over high heat.
4. Next add the tomatoes and cook 6 minutes, stir occasionally.
5. Season with the cilantro, salt and pepper, remove from heat and serve hot over the egg noodles and garnish with the cilantro spring.

Salmon with Red Curry

I found this recipe cookbook called 1000 low fat,salt,sugar & cholesterol. http://www.amazon.com/Sugar-Cholesterol-Recipes-Tempt-Tastebuds/dp/0752558048I didn't have banana leaves so I used baking parchment. It worked very well. It is for spicy lovers :)

Ingredients:
2 salmon pieces
1 garlic clove, crushed
1 tsp grated fresh ginger root
1 tbsp Thai red curry paste
1 tsp brown sugar
1 tbsp Thai fish sauce 
2 tbsp lime juice





 Preparation:
Place a salmon pieces on the center of banana leaf of parchment. 
Combine the garlic,ginger,curry paste,sugar and fish sauce. Spread this mixture evenly over the surface of salmon and sprinkle with lime juice.
Wrap the banana leaves or parchment  around the fish make a net bundle.
Place the packet seam side down on a cookie sheet and bake in a preheated oven 425 F for about 15-20 minutes until the fish is cooked.

Orange and fennel salad

I decided to make a fennel salad tonight. I searched from google and found this easy recipe. Most of the time I make some changes with the recipes but I didn't change anything with this recipe. It is simple and delicious. Here is the link:
http://www.foodnetwork.com/recipes/robin-miller/orange-and-fennel-salad-recipe.html

Ingredients:

1 large fennel bulb, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries

Preparation:

Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve.

Spicy eggplant

I had a two poblano peppers and eggplant in the refrigerator. I decided to cook dish that with Mexican spices. I came up with this idea, spicy eggplant. It is a dish that for spicy food lovers. Here it is,

Ingredients:
2 fresh poblano peppers chopped with food processor (make sure small pieces not mix too much)
1 onion and 3 garlic cloves chopped with food processor   (make sure small pieces not mix too much)
2 big tomatoes chopped with food processor  (make sure small pieces not mix too much)
3 eggplant cut small pieces
1 potato cut small pieces
1 tablespoon olive oil
1 tablespoon cumin
1 tablespoon chili pepper
1/2 tablespoon
1/2 tablespoon paprika
salt and pepper
cilantro
cooked egg (optional)
Preparation:
 Heat the oil in a large heavy frying pan that has a lid. Add the onion garlic and poblano peppers and saute , stirring occasionally, for 3-4 minutes until translucent, then add the eggplant and potato.
Stir to coat the potato and eggplant then cover the pan and cook over 10 minutes  and then add tomatoes and  spices cook 20-25 minutes until cook thoroughly
Ad the cooked egg and chopped cilantro and serve.

Chickpea Salad

I made a chickpea salad yesterday. I wasn't posting my cooking for a while but I decided to post this salad recipe. I loved it so much. I found it online when I was searching chickpea recipes. The link is;
http://www.inspiredtaste.net/19298/fresh-chickpea-salad-recipe-with-lemon-and-dill/
I only made one change for this recipe. I didn't use can chickpea. I always get dry chickpea and soak at night and boil until it cook the next day.
Ingredients,

• 1 1/2 cups (227 grams) diced cucumber
• 2 cups (170 grams) chopped small tomatoes
• Two 15-ounce (425 grams) cans chickpeas, drained and rinsed
• 1/4 cup (59 ml) lemon juice
• 1/4 cup (59 ml) olive oil
• 1/2 teaspoon honey
• 1 teaspoon Dijon mustard
• 3 tablespoons chopped fresh dill
• 1/3 cup (28 grams) crumbled feta cheese
• Salt and freshly ground black pepper

Directions

1. Combine cucumber, tomatoes and the rinsed chickpeas in a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper then stir in the chopped dill.

Add dressing and feta cheese to salad and toss until well mixed. Cover then refrigerate at least 15 minutes before serving giving time for all the flavors to come together