Archive
January 31, 2013
Choosing what to serve for dessert can sometimes seem overwhelming. If you serve a heavy meal you tend to go for a lighter dessert. Of course it only makes sense that if you have a light dinner you could indulge a little more and serve something really decadent. What if I told you you could have it all? Literally . . . the whole shebang! Well, the recipe I have for you today is healthy as well as delicious. Since...
January 30, 2013
One thing I love about meatballs is you can change the spices to come up with some amazing flavor combinations. Almost every country has their own version of meatballs, and some of the most well known are Chinese, Italian, Spanish or Mexican Albóndigas, Swedish, and Turkish Köfte. It is unclear who made the first meatball but most countries claim invention of this wonderful treat. It is documented that Romans were serving meatballs around 25 AD. Most meatballs start out with...
January 29, 2013
After a long day at work, what could be more satisfying than an ooey, gooey, creamy pasta dish right? When I was pregnant with my daughter, I could not even think about eating meat, so one of my go to dishes then was plain spaghetti noodles with butter and ketchup. I know some of you, the ones who have never had it, are thinking yuck, but believe me it is really quite tasty. Well, my pregnancy induced vegetarianism days...
January 28, 2013
Turkey is the leader in the production of Prunus armeniaca also known as Apricots or in Turkey Kayısı. Kayısı is a gorgeous fruit that can be used in pilavs, making pies, tarts, jams, and preserves. One of my favorites for using apricots is Kaymaklı Kayısı Tatlısı or Apricots Stuffed with Kaymak. If you are serving a heavy meal, this dessert could be served as a perfect ending to your meal. It is light, not too sweet and makes...
January 28, 2013
Wouldn’t you love to serve something as visually appealing as it is tasty at your next party? In a few simple steps, you can take store bought or homemade yogurt and turn it into labneh or yogurt cheese. Labneh can be used in place of ricotta or other soft cheeses. It has a mild yet tangy flavor and you can adjust the firmness yourself by straining it more or less. Labneh is eaten by many at breakfast with some mint...
January 28, 2013
I love yogurt…and apparently, so did Genghis Khan. In the 13th century, it was part of the diet of his troops. The Turks have been making and eating it since as early as the 8th century. We Americans were slow to catch up. Yogurt did not immigrate to the United States until 1929 and it still did not become very popular until the 60’s when people started eating healthier and getting into the fitness craze. We can all agree...
January 25, 2013
Clarified butter is butter that has had all the water and milk solids removed. It is great for cooking rice, risotto, and pasta dishes. Many Indian dishes call for Ghee which is a form of clarified butter. Once clarified, the butter can be stored outside the refrigerator but personally, I would store it in the fridge. It can be kept up to one year if refrigerated. Clarified Butter Save Print Clarified Butter Author: April Ozbilgin Recipe type: Sauce Ingredients...
January 25, 2013
Garlic Yogurt or Sarimsakli Yogurt Turks use Garlic Yogurt or Sarimsakli Yogurt like American’s use Ranch dressing, they put it on just about any and everything. In our house, we are the same. Not only do we use it to enhance the flavor of some already wonderful dishes, we use it as a dip for raw veggies, french fries, and oven roasted veggies. Just by adding different combinations of spices such as dill, mint, and oregano you can quickly make an...
January 25, 2013
Today my daughter tried to donate blood but was unable to do so because of low iron levels. My brain went into high gear thinking of a delicious dish she would enjoy that would help get her iron up. Since black-eyed peas are a good source of potassium and iron this recipe should do the trick. Another plus is both black-eyed peas and spinach are high in fiber. Served this black-eyed pea dish with garlic yogurt makes it even more...
January 25, 2013
According to Wikipedia, past accounts tell us that eggplant is said to have over 1000 different preparations. Before I moved to Turkey at the age of 22, I can honestly say that would have seemed like a high number to me. I had never eaten, let alone thought about cooking an eggplant up until that point. Okay, maybe I do have one disastrous memory of trying to impress my husband by making Imam Bayildi. I have eaten and cooked my...
January 24, 2013
Well, I LOVE Lasagna and until today, I thought mine was the best I had ever eaten. My dear friend from high school, Angie told me last night that she was making some and would I like her to bring some by to me for lunch the next day. Of course I said yes and didn’t think much more about it. She called me earlier and said she would be bringing it by to me. Well, I didn’t want to...
January 23, 2013
Zucchini is such a versatile vegetable. You can stuff them with meat and rice or do them as an olive oil stuffed rice dish. They can be used in casseroles, roasted in the oven with onions, garlic and olive oil. You can fry them with or without batter. Sometimes, I cut them length wise, saute them briefly and use as an extra layer in my lasagna. There are many more ways you can prepare this wonderful vegetable but one of...
