We've just got done making pico de gallo, apparently a Mexican shepherd's salad. I had tasted it back in the summer here, when our Texan relatives made a huge, and I mean huge bowl of it. I couldn't forget the taste of it, but the recipe called for cilantro, something we don't really have in Turkey except for an outrageously expensive sampling at Makro. Anyway, I knew I had to make some when I got here, and I did. My version turned out just as right as the one I tasted before. For curious ones, here are the ingredients: Tomatoes, red onion, lime juice, cilantro, hot green peppers or jalapenos, crushed garlic, salt to taste. I found a recipe on food network, but can't say I followed it to a T. My Turkish readers will know how to proportion their ingredients as they are used to making shepherd's salads.
Thanks for reading!
PS. Eat with tortilla chips.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, March 03, 2009
Saturday, December 13, 2008
Oatmeal Raisin Cookies
I baked oatmeal and raisin cookies the other day (with a little help from my husband and my sister), and they turned out rather delicious. It's the first time I tried this recipe -or baked cookies on my own- so we wanted to document it and also share the recipe. This recipe is originally from Epicurious.
Setting up the stage for whatever you're baking or cooking before you begin the actual process is very important, in my opinion. So I gathered up these ingredients on the table:
1 and a half cups all-purpose flour
Half a teaspoon baking soda (1 pack will do)
1 teaspoon salt
Half a teaspoon ground cinnamon
250 grams unsalted butter, at room temperature
1 cup granulated sugar
Half a cup dark brown sugar, packed
2 large eggs at room temperature
1 teaspoon vanilla extract (1 pack will do)
3 cups rolled oats
1 cup raisins
My eggs weren't at room temperature but D told me not to worry about it, but I think it's good to stick with the recipe most of the time. Anyway- here's the rest of the recipe:
Setting up the stage for whatever you're baking or cooking before you begin the actual process is very important, in my opinion. So I gathered up these ingredients on the table:
1 and a half cups all-purpose flourHalf a teaspoon baking soda (1 pack will do)
1 teaspoon salt
Half a teaspoon ground cinnamon
250 grams unsalted butter, at room temperature
1 cup granulated sugar
Half a cup dark brown sugar, packed
2 large eggs at room temperature
1 teaspoon vanilla extract (1 pack will do)
3 cups rolled oats
1 cup raisins
My eggs weren't at room temperature but D told me not to worry about it, but I think it's good to stick with the recipe most of the time. Anyway- here's the rest of the recipe:
Preheat oven to 175 Celsius degrees or 350 Fahrenheit degrees.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a large bowl (preferably with a paddle attachment on the mixer, both of which I didn't use, I used a wooden spoon), beat the butter until soft and creamy, then beat in both sugars (I figured later on that I could have put less sugar than the recipe asks for. The raisins would make up for it anyway). Beat them together until really smooth. Beat in the eggs and vanilla.
Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff.
Drop the dough onto the greased tray or prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart.
Bake 12 to 16 minutes or until the cookies are golden brown; the longer they bake, the crisper they will be.
Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool (this is my favorite part - reminds me of the times when I helped or mostly watched Suzanne bake cookies).
Saturday, November 22, 2008
Recipe: Broccoli Noodle
This is a recipe I came up with after researching online to cook something new. After all, I'm at home now and I should be able to welcome my husband with a table ready for dinner... that's not what happened last night. We went to the store together and got some groceries, but I was wise enough to remember the broccoli in the fridge and I made up this new recipe, which turned out to be really good. It's worth a try.
Ingredients:
6-7 Broccoli roots, chopped into their smaller roots
a handful of pine nuts
5-6 garlics
juice of half a lemon
butter
olive oil
salt to taste
Melt some butter in a pan and add some olive oil as well. When the oil is hot enough put in the pine nuts and saute a little. Then add the broccolis, give it a stir, add a little bit of hot water and cover the pan with a lid.
Crush the garlics with salt, and add the lemon juice. Stir this mixture in with the broccoli and leave it to cook, with the pan covered.
In another pan, prepare the noodles with salt and a little bit of olive oil in the boiling water.
After the broccolis turn a lighter green, drain the noodles, and mix them up in a bigger bowl. Sprinkle some soy sauce if you will. Enjoy : )
Ingredients:
6-7 Broccoli roots, chopped into their smaller roots
a handful of pine nuts
5-6 garlics
juice of half a lemon
butter
olive oil
salt to taste
Melt some butter in a pan and add some olive oil as well. When the oil is hot enough put in the pine nuts and saute a little. Then add the broccolis, give it a stir, add a little bit of hot water and cover the pan with a lid.
Crush the garlics with salt, and add the lemon juice. Stir this mixture in with the broccoli and leave it to cook, with the pan covered.
In another pan, prepare the noodles with salt and a little bit of olive oil in the boiling water.
After the broccolis turn a lighter green, drain the noodles, and mix them up in a bigger bowl. Sprinkle some soy sauce if you will. Enjoy : )
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