Flaxseed - a super source of omega-3s.
Kale - a multivitamin masquerading as a vegetable.
Pomegranate - a juicy, crimson-coloured fruit whose juice packs a powerful antioxidant punch.
Kombucha - a fizzy, fermented health tonic and iced tea.
Dark Chocolate - the healthiest indulgence around.
Chia Seeds - they have a higher concentration of cholesterol-lowering omega-3 fatty acids.
Seaweed - seaweed is a good source of vitamins A and C, calcium and iron, and also rich in iodine.
Tart Cherries - this fruit delivers a free-radical-fighting wallop. It tempers inflammation, too.
Kefir - this drink is full of probiotics that improve digestion.
Showing posts with label Healthy Food. Show all posts
Showing posts with label Healthy Food. Show all posts
28 April, 2013
Onion Guide
- Yellow Onions are the most common and versatile variety. These pungent bulbs mellow when cooked and are great for soups, sauces and stews.
- White Onions are particularly sharp and juicy, which makes them an ideal accent for spicy dishes.
- Red Onions have a sweet bite, which is why they're commonly used raw in salads, sandwiches and burger.
- Sweet Onions, like vidalias, walla wallas and mauis are mild with a high sugar and water content. They're excellent on sandwiches when raw.
- Pearl Onions are perfect for pickling or tossing into the slow cooker to braise with meats.
- Cippolini Onions are larger, flatter and a bit sweeter that pearls. They can be a tad pricier, too, so do not waste them in soups and sauces. Their natural sugars make them exceptional for roasting until sweet and serving as a stand-alone side dish.
You can also serve any of these onions as side salad with sprinkle of sea salt. Onions are good accompanions for meat dishes.
- White Onions are particularly sharp and juicy, which makes them an ideal accent for spicy dishes.
- Red Onions have a sweet bite, which is why they're commonly used raw in salads, sandwiches and burger.
- Sweet Onions, like vidalias, walla wallas and mauis are mild with a high sugar and water content. They're excellent on sandwiches when raw.
- Pearl Onions are perfect for pickling or tossing into the slow cooker to braise with meats.
- Cippolini Onions are larger, flatter and a bit sweeter that pearls. They can be a tad pricier, too, so do not waste them in soups and sauces. Their natural sugars make them exceptional for roasting until sweet and serving as a stand-alone side dish.
You can also serve any of these onions as side salad with sprinkle of sea salt. Onions are good accompanions for meat dishes.
Radishes
Crisp radishes plunged into dip are delicious. Their sweet and peppery flavor shines when they're roasted, pickled, braised, salted and shredded.
Radishes have long been prized for their anti-inflammatory properties and volatile oils that help clear stuffy noses, soothe sore throats and even ease flu symptoms. We eat radishes mostly in Spring and Autumn.
They're about 100 radishes varieties, ranging in size from tiny to tremendous.
- Cherry Belles are the spicy orbs we're most likely to find at the grocery store. It's delicious just as side salad or in soups.
- Plum Purples are sweet and look like their namesake fruit. Try them roasted or braised in butter as an accompaniment to chicken or red meat, like lamb or beef.
- Bur-pee Whites are smooth and mild, but pack of chomp. Substitute crisp cubes for high carbohydrate croutons in a salad.
- White Icicles are distinctively sharp in both flavor and frost-like appearance. Layer thin slices in a sandwich for crunch or eat salted as salad with main course dishes.
- French Breakfasts are commonly served as bistros with smear of butter and a sprinkle of sea salt to temper their assertive flavor.
- Watermelons are pale green outside, with bright magenta centre. Just slice it and sprinkle some iodized salt and it pairs well with beef dishes or with white cheese and bread.
- Easter Eggs vary in colour and flavor. They pop beautifully on vegetable platter.
Radishes have long been prized for their anti-inflammatory properties and volatile oils that help clear stuffy noses, soothe sore throats and even ease flu symptoms. We eat radishes mostly in Spring and Autumn.
They're about 100 radishes varieties, ranging in size from tiny to tremendous.
- Cherry Belles are the spicy orbs we're most likely to find at the grocery store. It's delicious just as side salad or in soups.
- Plum Purples are sweet and look like their namesake fruit. Try them roasted or braised in butter as an accompaniment to chicken or red meat, like lamb or beef.
- Bur-pee Whites are smooth and mild, but pack of chomp. Substitute crisp cubes for high carbohydrate croutons in a salad.
- White Icicles are distinctively sharp in both flavor and frost-like appearance. Layer thin slices in a sandwich for crunch or eat salted as salad with main course dishes.
- French Breakfasts are commonly served as bistros with smear of butter and a sprinkle of sea salt to temper their assertive flavor.
- Watermelons are pale green outside, with bright magenta centre. Just slice it and sprinkle some iodized salt and it pairs well with beef dishes or with white cheese and bread.
- Easter Eggs vary in colour and flavor. They pop beautifully on vegetable platter.
27 September, 2012
Dolma
Azeris have 3 kinds of Dolma:
Dolma with Aubergine, Green Pepper and Tomato;
Dolma with Grape Leaves;
Dolma with Cabbage.
Dolma means stuffed when its made with aubergine, green pepper and tomato, and it means wrapped when it made with grape leaves and cabbage which is being wrapped. Turkish calls grape leaves Dolma "Sarma".
I have changed some ingredients in recipe in these Dolmas, and it became more delicious and healthy.
Grape Leaves Dolma:
2 kg grape leaves (it can be fresh or marinated)
3 kg ground lean beef
500 gr ground lamb
1 tbs sea salt
1 ts black pepper
200 gr washed white basmati or short grain round rice
300 gr tbs extra virgin olive oil
1 cup water spring water
Garlic and yogurt sauce or just yogurt for garnishing
Cooking Time:
30 minutes 95C
30 minutes 145 C
15 minutes 200 C (in this step you can add some boiled water if necessary for steaming).
Cabbage Dolma:
2 big white cabbages (cabbage leaves need to be steamed before wrap)
3 kg ground turkey or chicken
200 gr washed white rice (refer to grape leave dolma's rice)
1 tbs sea salt
1 ts red crushed pepper
1 can ( 500 gr) crushed tomato
1 small bunch rosemary
1/2 bunch spearmint
Greens have to be small cut.
2 cups spring water
250 gr extra virgin olive oil
Cooking Time:
Appr. 1 hour in medium heat.
Dolma with Aubergine, Green Pepper and Tomato:
4 aubergines
4 green peppers
8 tomatoes
1 bunch fresh basil
1 kg grounded and sauteed lean beef
150 gr washed white rice
1 cup spring water
1 tbs sea salt
1 ts ground black pepper
200 gr extra virgin olive oil
Cooking Time:
Appr. 45 minutes to 1 hour in medium heat.
Dolma with Aubergine, Green Pepper and Tomato;
Dolma with Grape Leaves;
Dolma with Cabbage.
Dolma means stuffed when its made with aubergine, green pepper and tomato, and it means wrapped when it made with grape leaves and cabbage which is being wrapped. Turkish calls grape leaves Dolma "Sarma".
I have changed some ingredients in recipe in these Dolmas, and it became more delicious and healthy.
Grape Leaves Dolma:
2 kg grape leaves (it can be fresh or marinated)
3 kg ground lean beef
500 gr ground lamb
1 tbs sea salt
1 ts black pepper
200 gr washed white basmati or short grain round rice
300 gr tbs extra virgin olive oil
1 cup water spring water
Garlic and yogurt sauce or just yogurt for garnishing
Cooking Time:
30 minutes 95C
30 minutes 145 C
15 minutes 200 C (in this step you can add some boiled water if necessary for steaming).
Cabbage Dolma:
2 big white cabbages (cabbage leaves need to be steamed before wrap)
3 kg ground turkey or chicken
200 gr washed white rice (refer to grape leave dolma's rice)
1 tbs sea salt
1 ts red crushed pepper
1 can ( 500 gr) crushed tomato
1 small bunch rosemary
1/2 bunch spearmint
Greens have to be small cut.
2 cups spring water
250 gr extra virgin olive oil
Cooking Time:
Appr. 1 hour in medium heat.
Dolma with Aubergine, Green Pepper and Tomato:
4 aubergines
4 green peppers
8 tomatoes
1 bunch fresh basil
1 kg grounded and sauteed lean beef
150 gr washed white rice
1 cup spring water
1 tbs sea salt
1 ts ground black pepper
200 gr extra virgin olive oil
Cooking Time:
Appr. 45 minutes to 1 hour in medium heat.
Cabbage Soup with Brown Jasmine Rice
This soup delicious and full of nutritions. I'm sure you'll enjoy it and shall agree with me when you taste it.
Ingredients:
Spring water
1 kg white cabbage
1 yellow onion
1/2 stalk celery
1 cup / 250gr brown jasmine rice
6 garlic cloves
1 ts turmeric
2 tbs iodized sea salt
5 whole black pepper
2 tbs dried parsley
Fresh dill for garnishing (small cut)
Simply cut or chop all vegetables and add enough water so vegetables can cook thoroughly. When it's cooked let it stand 30 minutes, then blend it (I always use BAMIX Immersion Blender so I do not need to transfer food to other dish and I don't waste the food). When it's done check it's salt and liquidity if necessary add some more water and let simmer 5 to 10 minutes. Garnish it with fresh dill and Bon Appetite!
Ingredients:
Spring water
1 kg white cabbage
1 yellow onion
1/2 stalk celery
1 cup / 250gr brown jasmine rice
6 garlic cloves
1 ts turmeric
2 tbs iodized sea salt
5 whole black pepper
2 tbs dried parsley
Fresh dill for garnishing (small cut)
Simply cut or chop all vegetables and add enough water so vegetables can cook thoroughly. When it's cooked let it stand 30 minutes, then blend it (I always use BAMIX Immersion Blender so I do not need to transfer food to other dish and I don't waste the food). When it's done check it's salt and liquidity if necessary add some more water and let simmer 5 to 10 minutes. Garnish it with fresh dill and Bon Appetite!
09 August, 2012
Bread
The way its simple ingredients come together to create something so much greater and more profound. The satisfying smell of it. The taste of it, warm from the oven, and the spell it weaves around your senses making you feel as though nothing on earth could possibly make you happier.
Since my childhood I liked to eat bread, just bread. Freshly baked, simple ingredients and that heavenly pure smell of it.
Baking bread is as simple as fried eggs, just you need to put your love in it too.
Here is some tips how to make your own bread:
1. Spring Water, Flour, Salt, Yeast, Brown Cane Sugar. Mix 1 ts sugar with yeast in hot water and let it stand for 10 minutes. Mix water with flour and salt in separate bowl dish and add yeast mixer on it. Mix the ingredients with bare hands around 20 minutes and let it rest for 2 hours or until dough doubles in size. Then you can bake it how you'd like.
2. If you'd like your bread have some onions, greens, ham, pepperoni and etc., you just cut fresh ingredients separately and add it to dough before baking it. You can flatten your dough and put ingredients in centre, then make a dough ball, and shape it how you'd like before baking. This type of bread usually being called loaf.
3. When you dough is ready for baking use some oil or butter on top and egg. Whisk a one egg thoroughly and spread on top of your dough. You can garnish dough with sesame, dill weed and saffron.
Enjoy!!!
Since my childhood I liked to eat bread, just bread. Freshly baked, simple ingredients and that heavenly pure smell of it.
Baking bread is as simple as fried eggs, just you need to put your love in it too.
Here is some tips how to make your own bread:
1. Spring Water, Flour, Salt, Yeast, Brown Cane Sugar. Mix 1 ts sugar with yeast in hot water and let it stand for 10 minutes. Mix water with flour and salt in separate bowl dish and add yeast mixer on it. Mix the ingredients with bare hands around 20 minutes and let it rest for 2 hours or until dough doubles in size. Then you can bake it how you'd like.
2. If you'd like your bread have some onions, greens, ham, pepperoni and etc., you just cut fresh ingredients separately and add it to dough before baking it. You can flatten your dough and put ingredients in centre, then make a dough ball, and shape it how you'd like before baking. This type of bread usually being called loaf.
3. When you dough is ready for baking use some oil or butter on top and egg. Whisk a one egg thoroughly and spread on top of your dough. You can garnish dough with sesame, dill weed and saffron.
Enjoy!!!
25 July, 2012
Coffee Glisse
If you love coffee, or are looking for an easy-to-make coffee drink for after dinner or a "stand-alone" dessert, try this coffee drink that is popular in between us Europeans.
Ingredients:
- Freshly Brewed Coffee (we prefer Italian Roast and Blonde Roast coffees)
- Brown Cane Sugar (if you prefer sweet)
- French Vanilla Ice Cream
- Hennessy Cognac 2tbs (you can make it non-alcoholic too)
Add sugar to the freshly brewed coffee, according to taste (or not at all if you prefer to have only the sweetness from the ice cream), allowing the sugar to dissolve completely while the coffee is still hot. You can cool the coffee in the refrigerator for a few minutes if you like to serve chilled, and/or you can directly add Cognac and on the top French Vanilla Ice Cream in tall glasses or coffee mugs. You can garnish it with shredded coconut, grounded hazelnut or almond.
Enjoy Your Dessert!
Note: This drink can be made with Nescafe Gold instead of freshly brewed coffee, too.
19 July, 2012
Ratatouille
Ratatouille is known as a French food, but Azeri cuisine has 3 different way and name of this food: 1st is called "Badimjan Govurmasi" means Stir Fry Eggplant, 2nd "Ajab-Sandal" which is sliced and steam cooked vegetables, and 3rd is Fried Aubergine. Stir Fry Eggplant always serves with garlic-yogurt sauce. All this 3 recipes almost uses same ingredients. I'm going to briefly write all 3 recipes and cooking instructions.
Badimjan Govurmasi
Ingredients: 3 medium size aubergines, 3 green peppers, 5 tomatoes, 1 yellow or white onions, 2 potatoes, 3 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper and 1 ts sour grape juice for taste, 2 cups yogurt and 3 cloves garlic.
Cooking direction: aubergines, peppers, tomatoes, onion need to peeled, washed and cut into cube sizes. Aubergine skin can be totally peeled or some stripes or with skin, it's up to you. Add all cut vegetables to deep fry pan add salt, oil, pepper and 120 - 150 ml water and let it cook in medium temperature for 15 minutes, then add peeled, washed and small cut potatoes, sour grape juice and let it cook 20 more minutes. In separate dish mix mashed garlic and yogurt with salt and some water. Add sauce as garnishing when you serve food. It can be served with bread aside.
Ajab-Sandal
Ingredients: 3 medium size aubergines, 4 green peppers, 5 tomatoes, 2 yellow or white onions, 3 potatoes, 4 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper, 1/2 bunch of basil.
Cooking direction: All vegetables need to wash and cut into flat slices, then start to make layers from each vegetables and after each 5 layers (it's 5 layer, because we have 5 type of vegetables it means each of them one layer) add salt, pepper and chopped basil, then again start other layer until you finish all vegetables and on the top add oil and 100 ml water. This food can be cooked on stove top dish or in oven safe dish in oven. It needs to be cooked for 20-25 minutes.
Fried Aubergine
Ingredients: 3 medium size aubergines, 4 green peppers, 5 tomatoes, 2 yellow or white onions, 3 potatoes, 4 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper, 1/2 bunch of basil and 3 cloves garlic.
Cooking direction: All vegetables need to wash and cut into flat slices except garlic. Start to grill sliced vegetables in a grill pan and put them to separate dishes. In fry pan stir fry chopped garlic with oil for 5 minutes, then set it aside. Start making layers in fry pan and between each 5 layers add some chopped basil, fried garlic, salt and pepper then start other layers until you finish all your vegetables. Cover fry pan and let it be in warm temperature for 15 minutes. You can serve it cold or hot in either way. It also can be garnished with chopped parsley.
BON APPETITE!
Badimjan Govurmasi
Ingredients: 3 medium size aubergines, 3 green peppers, 5 tomatoes, 1 yellow or white onions, 2 potatoes, 3 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper and 1 ts sour grape juice for taste, 2 cups yogurt and 3 cloves garlic.
Cooking direction: aubergines, peppers, tomatoes, onion need to peeled, washed and cut into cube sizes. Aubergine skin can be totally peeled or some stripes or with skin, it's up to you. Add all cut vegetables to deep fry pan add salt, oil, pepper and 120 - 150 ml water and let it cook in medium temperature for 15 minutes, then add peeled, washed and small cut potatoes, sour grape juice and let it cook 20 more minutes. In separate dish mix mashed garlic and yogurt with salt and some water. Add sauce as garnishing when you serve food. It can be served with bread aside.
Ajab-Sandal
Ingredients: 3 medium size aubergines, 4 green peppers, 5 tomatoes, 2 yellow or white onions, 3 potatoes, 4 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper, 1/2 bunch of basil.
Cooking direction: All vegetables need to wash and cut into flat slices, then start to make layers from each vegetables and after each 5 layers (it's 5 layer, because we have 5 type of vegetables it means each of them one layer) add salt, pepper and chopped basil, then again start other layer until you finish all vegetables and on the top add oil and 100 ml water. This food can be cooked on stove top dish or in oven safe dish in oven. It needs to be cooked for 20-25 minutes.
Fried Aubergine
Ingredients: 3 medium size aubergines, 4 green peppers, 5 tomatoes, 2 yellow or white onions, 3 potatoes, 4 tbs olive oil, 1 ts salt, 1/2 ts black ground pepper, 1/2 bunch of basil and 3 cloves garlic.
Cooking direction: All vegetables need to wash and cut into flat slices except garlic. Start to grill sliced vegetables in a grill pan and put them to separate dishes. In fry pan stir fry chopped garlic with oil for 5 minutes, then set it aside. Start making layers in fry pan and between each 5 layers add some chopped basil, fried garlic, salt and pepper then start other layers until you finish all your vegetables. Cover fry pan and let it be in warm temperature for 15 minutes. You can serve it cold or hot in either way. It also can be garnished with chopped parsley.
BON APPETITE!
13 July, 2012
Borcsh
Borcsh is a Ukrainian National Vegetable Soup. It's delicious seasonal soup or can say main course, because it's vitamin rich food. This Recipe has been modified and added extra ingredients for better taste and freshness.
Ingredients:
Cabbage, carrot, beetroot, onion, garlic need to cut into small sizes and add it to pot and add its water, salt, pepper, bay leave, dried lime, tomato paste or puree and oil. Let it cook in mid temperature for 30-40 minutes, then add cubed potatoes, and let it cook for additional 20 minutes, when it's done set aside and add chopped parsley.
If you'd like food with beef so you've to add meat from beginning with cut vegetables.
Enjoy your healthy meal!!!
Ingredients:
- White cabbage - 1 mid size
- Carrot - 5 mid size
- Beetroot - 3 small or 2 big
- Yellow Onion - 2
- Garlic - 6 cloves
- Dried Lime - 4
- Extra Virgin Olive Oil - 1 cup or 250 ml
- Tomato Paste or Tomato Puree - 400 gr
- Kosher Salt - 3Tbs
- Crushed or Whole Black Pepper - 1/2 ts
- Bay Leave - 4
- Spring Water - 1lt or as much it needs
- Potato - 2 mid size Idaho potatoes preferably
- Parsley - 1/2 bunch
Cabbage, carrot, beetroot, onion, garlic need to cut into small sizes and add it to pot and add its water, salt, pepper, bay leave, dried lime, tomato paste or puree and oil. Let it cook in mid temperature for 30-40 minutes, then add cubed potatoes, and let it cook for additional 20 minutes, when it's done set aside and add chopped parsley.
If you'd like food with beef so you've to add meat from beginning with cut vegetables.
Enjoy your healthy meal!!!
28 June, 2012
Stir Fry Spinach with Steamed Rice
For Stir Fry:
- Organic Baby Spinach (500 gr/2 bunches)
- Leek (1 bunch)
- Yellow Onion (1 bulb)
- Garlic (5 cloves)
- Extra Virgin Olive Oil
- Turmeric (1/2 ts)
- Kosher or Iodized salt (1 ts)
- Crushed Pepper (1/2 ts)
- Balsamic Vinegar (2 tbs)
- Soy Sauce (1.5 tbs)
For Steamed Rice:
- Basmati Rice (4 cups)
- Extra Virgin Olive Oil (2 tbs)
- Kosher Salt (2 ts)
- Butter (1 tbs)
- Water
Cut leek and onion into tiny slices, add oil and stir fry about 7-10 minutes, then cut garlic into small pieces add to fry and add washed spinach, turmeric, salt, soy sauce, pepper and vinegar. Let it cook about 15 minutes.
Bring water to boil in stock pot and add salt. While water boiling add washed rice and let it cook "al dente" which means "firm to the bite" from Italian, then drain it into colander. Return pot to stove top and add drained rice, add oil and butter and cover with lid. Let it steam for 15-20 minutes.
18 March, 2011
Chicken Alfredo Pasta
Ingredients:
Cooking Instruction:
Cook pasta. While pasta cooks combine the cream cheese and chicken broth in pan, and heat until cream cheese is melted-stirring frequently. Drain pasta. Pour sauce over pasta. Add the cooked vegetables and diced chicken immediately. Add diced parsley, toss and sprinkle with parmesan cheese.
Double recipe if needed! Enjoy your meal!
- 500 gr of uncooked pasta
- 8 oz. pkg. of cream cheese
- 1 cup of chicken broth
- Half cooked vegetables (green peppers, green peas)
- 1/2 bunch of diced parsley
- Boiled and diced chicken chest
Cooking Instruction:
Cook pasta. While pasta cooks combine the cream cheese and chicken broth in pan, and heat until cream cheese is melted-stirring frequently. Drain pasta. Pour sauce over pasta. Add the cooked vegetables and diced chicken immediately. Add diced parsley, toss and sprinkle with parmesan cheese.
Double recipe if needed! Enjoy your meal!
23 January, 2011
Simple Pasta
Ingredients:
Penne/Macaroni (200/250gr)
Potatoes (2pcs.)
Yellow Onion (1pcs.)
Portabella Mushrooms (400gr)
Pure Olive Oil
Salt
Red Powder Pepper
For Sauce:
Plain Yogurt
Vegenaise
Fennel
Salt
Penne/Macaroni (200/250gr)
Potatoes (2pcs.)
Yellow Onion (1pcs.)
Portabella Mushrooms (400gr)
Pure Olive Oil
Salt
Red Powder Pepper
For Sauce:
Plain Yogurt
Vegenaise
Fennel
Salt
06 December, 2010
Capital Salad
Capital Salad's Ingredients:
- Vegenaise
- Yogurt
- Sweet Green Canned Peas
- Dill
- Spring Onion
- Chives
- Carrot
- Hard Boiled Egg
- Black Ground Pepper
- Iodized Salt
- Boiled Potato
- Boiled Chicken Breast Meat
11 September, 2010
08 September, 2010
Sauce
This sauce is ideal for beef, chicken, shrimp and fish. If sauce is used for fish can be added dill and make it less spicy. If sauce is for beef, chicken or for shrimp can be added parsley or not if you just want a simple sauce and can make it spicy how much you'd like.
Sauce Ingredients: Pure and Natural Soy Sauce, Pure Tomato Paste, Iodized Salt, Fresh Lemon Juice, Water, Crushed Red Pepper, Pure Grapeseed Oil.
Sauce Ingredients: Pure and Natural Soy Sauce, Pure Tomato Paste, Iodized Salt, Fresh Lemon Juice, Water, Crushed Red Pepper, Pure Grapeseed Oil.
31 July, 2010
Lentil Plov
Lentil 150gr
Rice 500gr
Olive Oil 6tbsp
Salt 2tbsp
Turmeric 1tsp
Cinnamon 1tsp
Sour Cream 1tbsp
Water.
Beef
Rosemary 1/2bunch
Crushed Dried Mint 1/2tsp
Dried Lime 2pcs
Tomato Paste 1tsp
Iodized Salt 1tsp
Ground Black Pepper 1/2tsp
Onion 1/2pcs
Green Bell Pepper 1pcs
Laurel Leaves 3pcs
Soy Sauce 2tsp.
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