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Recipe: Turkish Kısır | do all things with love
Oct 09, 8:53PM
As most of you know, Onur is Turkish. I am attempting to learn Turkish (Türkçe) which is challenging. I'm also trying to learn how to cook Turkish cuisine, but he happens to be an amazing chef, so usually I get kicked out of the kitchen pretty quickly. However, he agreed to let me try to document one of the many dishes he makes that he makes without a recipe.
Ingredients:
- 1 medium yellow onion
- 3 cloves garlic
- 3 Persian cucumbers (pickles will work if you can't find persian cucumbers)
- 2 to 3 red tomatoes
- [Optional] spicy green pepper (Onur called this a 'turkish bell pepper', which he hasn't been able to find in the states)
- 1 Tbsp tomato paste
- 1 Tbsp red pepper sauce (Ajvar)
- 2 1/2 cups water or broth
- 2 cups fine bulgur (#1)
- Olive oil
- Fresh italian parsley
- Green onions
- Fresh mint
- Juice of one lemon
- Dried oregano
- Salt
- Pepper
- Romaine lettuce for serving
Directions:
- Finely dice the onion, sauté in a large pan using 2 Tbs olive oil on med-low heat.
- Dice or garlic press the garlic cloves, add to the large pan with the onions.
- Once garlic and onions are translucent, add tomato paste and red pepper sauce (Ajvar), increase heat to med and stir for 1 minute.
- Add broth or water (your choice), increase to med-high and bring to a boil.
- After the liquid boils, turn off stove.
- Pour bulgur into a large bowl, add liquid and mix until all the bulgur is saturated. Cover, and let the bulgur rest for 20 minutes or so. After 20 minutes, taste it, if the grain is too hard, add more water and let sit an additional 10 minutes.
- While bulgur is resting, finely chop about 1/2 cup italian parsley, five green onion stalks, and four mint leaves.
- You can chop and add a spicy green pepper if desired (making sure to remove all seeds).
- Chop persian cucumbers (we were using pickles instead) and tomatos but cutting only the tomato exterior off for use, discarding the liquidy center.
- Add all chopped items to the now-saturated bulgur, squeeze the juice of one lemon over the bulgur and mix.
- Pour lots of olive oil over the bulgur. Use one turkish teacups worth (not helpful, I know…) Onur thinks maybe around 2/3 cup?
- Season: use only a little bit of salt, black pepper to taste, paprika, little bit of oregano, and dried mint. Mix, and serve with lettuce leaves.
Dinner is served! Kısır, lentil soup and whole wheat pita bread. All homemade!
After writing this up, I did find this recipe posted by a turkish PhD candidate (who is also at Stanford!) and she also did a really nice job writing a kısır recipe a few years ago.
Also, if you want to really get into a Turkish mood, drink some çay (tea) and watch some soap operas while you cook! It's a hilarious way to learn a language.
Almond Fresh Pumpkin Pie Smoothie Recipe + Giveaway (Can ...
Oct 09, 8:40PM
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Recipe: Puff Pastry Apple Pies - NY1
Oct 09, 8:08PM
Serves: 6
INGREDIENTS
one box frozen puff pastry shells (6 pieces)
6-7 medium apples
juice of 1/2 lemon
2 Tbs butter
1/2 cup apple cider
1/4 cup light brown sugar
1/4 - 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 cup apple cider
2 Tbs cornstarch
approx. 1 cup heavy cream, whipped until stiff
1/4 tsp ground cinnamon or more to taste
PROCEDURE
Preheat the oven to 425 degrees, place the puff pastry shells onto a baking tray and bake them according to directions.
While the puff pastry shells are baking, squeeze the juice of 1/2 lemon into a mixing bowl and then peel, core and thinly slice 6 - 7 medium apples, one at a time, adding them to the lemon juice as you go.
Once the apples are sliced, add 2 Tbs butter to a large saute pan, add the sliced apples, add 1/2 cup apple cider, 1/4 cup light brown sugar and a sprinkling each of ground cinnamon, ground nutmeg and ground allspice, turn the heat to high and cook the apples for 5 - 10 minutes until they're close to having an apple pie filling consistency.
While the apples are cooking along, add 2 Tbs cornstarch to a scant 1/4 cup apple cider and use a fork to mix it up.
Take the puff pastry shells out of the oven when they have puffed up and are a nice golden brown.
When you're happy with the consistency of the apples, add the cornstarch mixture, stir that in and let it cook along for 30 seconds or so to thicken up and then turn the heat off.
While the apples are cooling down a bit, whip some heavy cream in a mixing bowl and then add a little ground cinnamon to taste.
Once the puff pastry shells have cooled, use a small knife to cut out the top circle of each one and very carefully remove inner, doughy part.
Serve each one filled and overflowing with warm cooked apples and finish with cinnamon whipped cream.
HINTS
Use canned whip cream instead or serve with vanilla ice cream.
This is enough apple mixture for 12 puff pastry shells if you just fill each shell instead of spooning apples onto the plates as well.
Chocolate Gluten Free Cookie Recipe - Powerful Mothering
Oct 09, 7:56PM
Many people are choosing the healthier lifestyle these days with being gluten free, sugar free or perhaps with a green juice once a day.
My 4 year old is a type 1 diabetic who is also gluten intolerant and as such we have started reading many labels on stuff and just educating ourselves to what we are actually eating.
This is the same recipe I was using before my 4 year old was diagnosed a few month ago by carefully adding and baking away till the taste was right and balanced.
The Quinoa flour lends a nut earthy taste and blends well with the oats and chocolate flavoring. I can't eat more than 3 of these in one go as the flours are of a "wholeness" fulling nature.
We also use cane sugar / coconut sugar as a preference for baking things as they are both low on the GI scale and we are able predict how it will raise my little ones sugar levels.
Gluten Free Cookie Recipe
Preheat to 200 °C / 390 °F
Ingredients:
1 cup gluten free oats
1 cup Quinoa flour
3/4 cup Cane Sugar / Coconut Sugar (or brown sugar)
4 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup Milk
1/4 Olive Oil
Mix up your dry ingredients then add wet and mix till a good consistency. Add more water if needed to get a smoother texture.
Spoon onto a greased baking tray and bake at 200°C / 390 °F for around 10 to 15 minutes depending on your oven.
As an alternative flavor, adding a few tablespoons of peanut butter will yield you Gluten Free Peanut Butter Cookies.
20
gluten free oats
Quinoa flour
Cane Sugar / Coconut Sugar (or brown sugar)
cocoa
baking soda
salt
egg
Milk
Olive Oil
Stay at home mom to three kids aged 4, 3 and 1 years old. I do most of those mommy things like bake, craft and sew. I love to share our daily play and crafty ideas in the quest to learn and just have fun in each others company.
Oktoberfest Recipe: Apple Cheddar Beer Pancakes
Oct 09, 7:21PM
Quick! Look outside! It's fall! The spate of 95-degree days has finally given way to these glorious rainclouds, providing a long-overdue excuse to eat the heartier foods of the season—and drink a few heftier libations. It's Oktoberfest, after all, which means we've got beer on the brain. Here to help is L.A.'s Jacqueline Dodd of the suds-based cooking blog the Beeronness. Dodd marries her two loves—food and beer—to create recipes that are as delicious as they are booze-loaded, and she has compiled 100 of them in her recently released The Craft Beer Cookbook. In it, you'll learn to make an IPA puttanesca sauce and porter-braised pork sandwiches, but we're most impressed by Dodd's ability to sneak some beer into our morning meal with her Apple Cheddar Beer Pancakes. A bright pilsner or blonde ale adds a hoppy bite to sweet cinnamon-flecked griddlecakes. They're just the thing to set us right for the day—or send us right back to bed. Either way, we'll gladly take a short stack.
Apple Cheddar Beer Pancakes
Apple and Cheddar are one of those improbable flavor combinations that most likely started with a dare and ended with an epic pairing. There is just something about the tang of Cheddar and the sweet acidity of apples that work so well together. Add in some beer and you have yourself some unforgettable pancakes.
Ingredients:
12–14 pancakes
1¼ cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2⁄3 cup Cheddar
1 large Granny Smith apple, peeled and diced (about 1¼ cups)
2⁄3 cup Pilsner or blonde ale
1⁄3 cup buttermilk
3 tablespoons melted unsalted butter
1 large egg
2 tablespoons unsalted butter (plus additional if needed)
Directions:
1. Preheat an electric griddle to 350°F or a large skillet over medium-high heat.
2. In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Add the cheese and apples, and stir to combine.
3. In a separate bowl whisk together the beer, buttermilk, and melted butter. Add the egg and whisk to combine.
4. Make a well in the dry ingredients. Add the wet ingredients and stir until just combined.
5. Push the remaining 2 tablespoons butter around the griddle or skillet until melted.
6. Drop about ¼ cup of batter onto the buttered cooking surface. Cook until the underside has browned and the edges have started to dry, 2–4 minutes. Flip and allow to cook until cooked through, an additional 3–5 minutes. Serve warm with syrup.
Choose the Right Brew!
Grab a medium-hopped beer with notes of cloves and cinnamon for this recipe. A pilsner or blonde ale will do fine, but for a more intense beer taste look for a higher dose of hops.
Excerpted from The Craft Beer Cookbook Copyright © 2013 by Jacquelyn Dodd and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photographs by Jacquelyn Dodd.
Simple recipe continues Apple-Scrapple's success
Oct 09, 7:08PM
BRIDGEVILLE — There are those who say Bridgeville's Apple-Scrapple Festival has a simple yet very special recipe for success.
And it's nothing secret.
"Free parking. Free bus shuttle, and free entertainment. That is one of the things that we love about our festival," said Apple-Scrapple Inc. Executive Director Karen Johnson,
Throw in craft and trade shows, carnival, car show, contests and competitions glazed with fun and a full menu bursting with tasty vendor offerings -- headlined of course by scrapple sandwiches and apple dumplings — and it's no wonder the little town of Bridgeville Friday and Saturday transforms into one of the First State's largest metropolises on Apple-Scrapple weekend.
This Friday and Saturday Apple-Scrapple's 22nd edition marches to a familiar and similar beat.
No need for fixing if it isn't broken.
"That is my motto," said Ms. Johnson. "We have lots of success with what we offer. We really haven't put anything new into it, and people still love the Apple-Scrapple Festival and come in droves.
"People just want to come, sit down and enjoy the music, and just enjoy the ambiance of Bridgeville, Delaware. Then if they want to take it a step further they can enjoy the food court -- we have over 50 vendors in our food court -- with delicious choices, starting with apple dumplings and scrapple sandwiches and pork barbecue," Ms. Johnson added.
For those with competitive blood, there is the 5K Hogg Jogg, Ladies Skillet Toss and Scrapple Chunkin, among other activities, all on Saturday.
On the outskirts of town at T.S. Smith & Sons there will be farm/orchard tours, helicopter rides, apple picking and more on the grounds of the Delaware's oldest apple orchard.
Meanwhile, RAPA Scrapple plans to unveil their new chipotle scrapple with a series of tastings.
More than 500 crafters and vendors will be on hand.
"We have tons of vendors coming into town to set up and sell a variety of wares. We have a trade show which showcases businesses from the local area," said Ms. Johnson.
Friday evening, pageantry takes center-stage with the Little Miss Apple Scrapple Pageant, for girls age 5-8 residing in the Woodbridge School District.
Apple-Scrapple, whose catchy name comes from the two homegrown businesses, began more than two decades to support local agri-business, promote tourism and offer fundraising opportunities to local non-profits, civic, church and school organizations.
"That is what Apple-Scrapple is all about. It's about helping our community - the nonprofits, the civic organizations and the school groups that need to raise funds. That is why we put a lot of hard work into this so that we can have a successful event for them," said Ms. Johnson, director of the Bridgeville Library, which sponsors the carnival that in addition to Friday and Saturday features a hometown night Thursday from 4 to 9.
"The carnival is the Bridgeville Library's largest fundraiser."
So the stage is set. Now, it's up to Mother Nature.
"I'm hoping that it is going to be good weather for Apple-Scrapple," said Ms. Johnson.
News Editor Glenn Rolfe can be reached at 629-5505 or grolfe@newszap.com.
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