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Archives for January 2015

Turkey cutlets

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cutlet1

Simple recipe for busy people. Bake them and enjoy. Always keep ground poultry handy. While ground turkey cutlets are being prepared in the oven for 35 minutes, you can do so many other things around your kitchen or home.

Buy low fat ground turkey for healthier option. Adding minced onions and a spoon of olive oil makes cutlets juicier. Do not overcook them. Otherwise they become dry. Serve turkey cutlets with any side dish. Mashed potatoes or buckwheat are good choice.

The recipe for buckwheat cooking can be found in this post.

Turkey cutlets preparation takes 5 minutes, baking takes 35 minutes. Detailed instructions are below.

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Turkey cutlets
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground turkey (unfrozen)
  • 1 medium onion, minced
  • 1 Tbsp olive oil
  • ½ tsp salt
  • tiny pinch of pepper and/or paprika (optional)
Instructions
  1. Preheat oven to 350F
  2. Cover the baking sheet with aluminum foil (optional, less cleanup later)
  3. Spray oil on the sheet or on the foil to grease it
  4. Set baking sheet aside
  5. In a deep bowl put all ingredients listed above
  6. Mix very well
  7. Make cutlets (large meatballs)
  8. Put meatballs on greased baking sheet
  9. Cover the baking sheet with aluminum foil (air-tight)
  10. Bake at 350 F for 35 minutes
  11. Remove covering foil and let stand in the oven for 3-4 minutes
  12. Serve with your favorite side dish

One pound of ground turkey is enough to make 7 -8 medium sized cutlets (about 4 servings).

 

Stuffed peppers

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Inspired by Eastern European cuisine (peppers should be whole, uncut and stuffed). I made stuffed pepper boats instead. Stuffed peppers do not require lots of meat. The stuffing consists of equal parts of meat and semi cooked rice. I used Australian grass-fed angus ground beef. It can be found at Trader Joe’s (check the freezer) and many other supermarkets.

Three steps preparation:

1. Prep the filling

2. Cut the peppers and remove the seeds from inside

3.  Stuff, pour in a bit of tomato sauce and bake stuffed peppers at 400F

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Stuffed peppers
Prep time: 
Cook time: 
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Serves: 3
 
Ingredients
  • 3 bell peppers (yellow or green), cut into symmetric halves
  • For stuffing:
  • ½ cup of rice
  • 1 lb ground angus beef
  • 1 medium onion, minced
  • ¼ cup of bread crumbs
  • 1 Tbsp olive oil
  • 1 egg
  • salt/pepper to taste
  • For sauce:
  • ½ cup of hot water
  • 1 Tbsp tomato paste (substitute with tomato sauce for pasta)
Instructions
  1. In a deep saucepan boil rice over high heat for 5 min
  2. Using a glove to grab the hot handle, put the saucepan under cold water in the sink or use a colander instead for washing the rice under cold water.
  3. Drain rice and put into a deep bowl
  4. Add all other stuffing ingredients described above and mix very well
  5. Set stuffing aside
  6. Prepare pepper halves
  7. Stuff each pepper half with meat-rice stuffing and put in a baking dish
  8. Stir in tomato paste in a hot water
  9. Pour over and under the peppers
  10. Cover the baking dish with a foil tightly
  11. Bake at 400 F for 45 minutes

 

 

Summer rolls

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Summer_rolls

When you crave seafood and super light food, try these summer rolls. 5 minutes of preparation will boost your happiness hormones. The recipe below has all required ingredients. My version is lacking lettuce, carrot and rice noodles. The rolls were good anyway. If you are out of stock or lazy to cook rice noodles for 4 rolls, take it easy.

Ingredients for the filling (for 4 rolls, you will need 4 wrappers):

1/4 cup cooked rice noodles

4 chopped lettuce leaves

2 Tbsp fresh bean sprouts

12 medium cooked  shrimps chopped

1 small carrot (shredded)

a handful of fresh cilantro

Instructions:

Place wrappers in a warm water for 15 seconds until pliable

Gently remove the wrappers from the water and place to a wet flat plate or wet cutting board

Divide all ingredients between wrappers

Place the filling in the middle of each wrapper

Fold over the bottom and the sides

Roll wrapper upwards to form a roll

Sprinkle with roasted sesame seeds

Serve with your favorite sauce

 

 

 

 

Easy bean sprouts

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rice_sprouts

In this recipe bean sprouts replace meat. This is an ultimate vegetarian dinner.

Cook white rice in the rice cooker (for 1 cup of rice you will need 1.5 cups of water and a pinch of salt).

The recipe for the salad can be found here (spring mix twist). You can serve any salad with fresh veggies.

The recipe for a quick Asian inspired bean sprouts is below.

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Bean sprouts stir fry
Author: 
Prep time: 
Cook time: 
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Serves: 3-4
 
Ingredients
  • 1 Tbsp cooking oil (use grapeseed oil if possible)
  • 2 cups of fresh bean sprouts (mung)
  • 2 Tbsp soy sauce
  • 1 tsp ginger powder or freshly minced ginger
  • 1 garlic clove, pressed
  • 1 Tbsp oyster sauce (substitute with ½ tsp sugar)
  • ½ tsp sesame oil (optional)
Instructions
  1. Prepare stir-fry sauce by mixing soy sauce, ginger, garlic and oyster sauce (or sugar instead). Set aside.
  2. Wash and drain the bean sprouts
  3. If desired, trim the ends of the sprouts
  4. In a wok or heavy skillet heat the oil
  5. When hot, add bean sprouts and stir fry for a 1-2 minutes
  6. Add soy sauce mixture and sesame oil (optional)
  7. Stir fry briefly and serve

The recipe is adapted from chinesefood.about.com. The link to the original recipe is here.

Cabbage & shiitake

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cabbage_shiitake

I had a pack (10-12 mushrooms) taking a space in my fridge for a few days.

Then an idea of mixing these mushrooms with cabbage came to my mind. Cabbage and shiitake mushrooms cooked with bean curds is a part of Japanese cuisine. I did not have any bean curds, so my ‘japanese’ dish had two main ingredients only. The taste was terrific anyway.

Soak shiitake mushrooms in cold water for 30 mins before cutting them. While mushrooms are soaking, cut the cabbage. Don’t forget to rinse the cabbage prior to shredding.

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Cabbage & shiitake
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Cuisine: Japanese
 
Ingredients
  • 10-12 medium shiitake mushrooms (the more the better)
  • ½ head small-sized cabbage
  • 2 Tbsp cooking oil (grapeseed oil preferred)
  • ½ tsp salt
  • 2 Tbsp soy sauce
  • 1 tsp rice wine (mirin)
Instructions
  1. Soak shiitake mushrooms for 30 min in cold water
  2. Shred cabbage and set aside
  3. Remove mushrooms from the liquid
  4. Cut off and discard the stems
  5. Slice the cups into strips
  6. Heat the oil in a deep skillet over a high heat
  7. Put mushrooms and cabbage and stir fry for a minute
  8. Turn down the heat to medium
  9. Add salt, soy sauce, and rice wine (mirin)
  10. Stir fry for 8-10 minutes until cabbage is soft but still crispy.

 

Baked zucchini

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baked_zucchini

Crunchy and moist, this baked zucchini dish makes an awesome side dish. Cook them in the morning and keep snacking until the lunch time. It won’t last until the lunch time.

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Baked zucchini
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Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 2 zucchinis
  • 1 Tbsp grapeseed oil
  • salt, pepper, paprika to taste
  • tiny sprinkle of dry chili pepper flakes (optional)
Instructions
  1. Preheat oven to 425F
  2. Cut zucchinis into quarters
  3. Put zucchinis to a deep bowl
  4. Pour grapeseed oil on top of zucchinis
  5. Add a pinch of salt, a bit of black pepper and paprika
  6. If desired, add a tiny bit of dry chili pepper for spicy option (totally optional)
  7. Mix zucchinis with oil and spice well (oil should coat all zucchini pieces)
  8. Cover baking sheet with aluminum foil
  9. Spray cooking oil (i.e. coconut oil) on the foil
  10. Place zucchinis in two rows
  11. Bake for 20 min at 425 F
  12. Broil at 500F for 3-4 minutes
  13. Remove from the oven and let cool before consuming

 

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