Affiyet olsun! (Enjoy your meal!) – Some photos from A Gluten Free Taste of Turkey by Sibel Hodge

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.

So – I have provided a few recipes – but you will want to try this book out

cover

The link from the book will be active on 30 January, but if you just can’t wait -

This cookbook is available to buy now in ebook format for Kindle from Amazon.comAmazon.co.uk, for all ebook formats from Smashwords, and from Kobo. It will also soon be available in paperback from Amazon, and in ebook format from B&N and Sony.

A sampler of photos of some of the culinary creations in my kitchen using the recipes

other tried

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Salata Sosu! Salad Dressings

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.

Salad dressings
There is little more to spice up a meal than a good salad.  You can use a packaged, prewashed set of greens, and with a few simple ingredients make a memorable salad!

Here are several different recipes – all that I have tried and a few variations!  In all of these, I mixed the dressing in a large bowl, then added the greens and tossed to coat – then served the dressed salad up into individual serving bowls.

Lemon/Olive Oil Dressing:
• 1 teaspoon of freshly squeezed lemon juice
• 1 tablespoon of extra virgin olive oil
• Salt to taste

Whisk together – toss greens with the dressing, serves 2.
** I added 1 tablespoon of feta cheese, crumbled for a nice variation and salty punch**

Spicy Citrus Dressing:
• 1 teaspoon of freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1 tablespoon of extra virgin olive oil
• ½ teaspoon of ground black pepper – freshly ground is REALLY important here.
Whisk together – toss over greens, toss to coat – serves 4

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Tatlı Patates ve Kabak Çorbası: Sweet Potato and Squash Soup

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.
Sweetpotatosquashsoup
Soup. It’s the season. It’s yummy, warm, and usually delicious and healthy.  And in this cold and flu season, nothing helps you to feel better than soup.  Rather than use the chicken soup recipe provided, I went with something different and decided to try a soup that is just different enough from my usual butternut squash soup to mix up the menu a bit.

This sweet potato and squash soup is full of good things, creamy and tasty and smooth with a neat sweet/nutty flavor. The addition of a small dollop of plain greek yoghurt with a dash of fresh lemon juice was a nice contrast (especially since I am not a fan of fresh coriander or cilantro).
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Patlıcan ve Biber Humus: Eggplant and Red Pepper Hummus

Again, another recipe from A Gluten Free Taste of Turkey by Sibel Hodge, as part of the review process for I am, Indeed. More information about the book will be available on 30 January.

RedPepperHummus
So – I love dips. In all forms.  And most dips are not always the most healthy.  But I’m an odd duck, I tend to have a healthy dip and some junk food dipped item, or healthy dipped items with a not so healthy dip.  It’s part of the oxymoron that is me.  And I enjoy hummus, mostly I use it for a condiment – on flatbread with olives and feta, or warmed haloumi cheese, toss in some lettuce and some scallion or shallot and I have a little easy salad roll up.  Hummus is easy, healthy, tasty and, like tofu, can take additions and flavors beautifully to spice up or change the routine.

Now – I have combined 2 of the recipes that Sibel provided – a basic hummus recipe and the eggplant red pepper one -because I mixed everything together to get a big batch – and it worked really nicely for dip and condiment.  But – this is a “two fer” – I will give you both recipes and let you decide
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Calamari and Yoghurt Dip: Kalamar Limonlu ve Sarımsaklı Sos

This is one of several recipes I will post – Turkish in origin, as part of a review of the cookbook A Gluten Free Taste of Turkey by Sibel Hodge.  Review will be at I am, Indeed on 30 January, 2013  So – my other half is not quite so “experimental” in his food tastes, but he will try most things I make.  I did a batch of these as a small snack – planning to make the rest of the calamari rings the next day as a small appetizer.  I didn’t get that chance – he not only ate the squid, but he even enjoyed the dip – after he added more “heat” to it.  I could eat a plate of these, or use them in a hot-dog roll, with some lettuce and the dip as a dressing to make a little portable lunch.

Calamari garlic lemon

What you need:

The Squid and Batter:

• 300g (About 12 ounces)  of squid – cut into rings or slices ( you can purchase flash frozen rings – that is what I used
• ¾ cup of corn flour – I used cornmeal
• 1 tablespoon of oregano
• 1 tablespoon of paprika
• ¼ teaspoon of salt
• ½ teaspoon of chilli flakes (optional – I did a fine grind of these with a mortar and pestle to better distribute the spice)
• Vegetable oil for frying – I always use canola oil in the wok – about 1/2 cup.

The Dip
• 1 cup of Greek-style yoghurt – I drain mine in a colander lined with cheesecloth for about a hour
• 2 – 3 cloves of garlic – crushed and chopped (use the flat of your knife to bring garlic almost to paste consistency)
• ½ teaspoon of oregano – also crumbled in the mortar and pestle
• ½ teaspoon of paprika
• Sprinkling of chilli flakes – optional
• Zest of half a lemon – grated
• Salt and pepper to taste

Now – I tend to like a fully integrated dip and batter – so I use the mortar and pestle to finely grind my herbs, and use the flat of my knife to bring the garlic to a near paste consistency.  If you use a microplane to zest your lemon, you will find that the little shreds of zest are perfectly suited to integrate into the dip.

Start with making the dip – mix together the yoghurt, garlic, oregano, paprika, lemon zest and chili flakes.  Stir well to integrate, and taste for seasoning.  Add in a bit of salt and pepper, mix well and cover.  At this point I set the dip aside.

I used a wok to fry these, with a simple strainer basket spoon to remove them and shake off excess oil.  Since not everyone can easily find corn flour, cornmeal or rice flour substitute beautifully.  Cornmeal gives a nice crunch with a flavor that helps to compliment the squid, rice flour adds a bit of the tempura crunch and lightness.

Heat oil (I used 1/2 cup) in a wok or small frying pan.  When the oil reaches 350º, fry the calamari in small batches (8 – 10 pieces) until golden brown and crunchy. This will take 3 minutes or so.  Remove from oil, shake off excess and plate. While the recipe is meant to serve 4, that is only if you aren’t eating them as they come out of the fryer!  A great snack.

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Ultimate Hot Cocoa

CocoaFiller

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16 December, 2012 · 10:00 am

40 Minute Chicken and Rice Soup

I assume you have heard of dump cakes – where you just toss everything in, mix and bake? Well, today I wanted soup.  And I didn’t want to go through the hours waiting for it to be “good” soup.   So, I went to the leftovers with a touch of pantry items. And in 40 minutes I had a tasty and amazing Chicken and Rice soup.

 

40 minute Chicken and Rice Soup

 

What you need:
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Filed under Carrot, Chicken, Onion, Recipes, Repurpose, Rice, Soup

Puttanesca Lasagne with Roasted Vegetables and Basil Oil

This is a multi-phase recipe – which also means that you can do each phase as a “part” of the whole – then when all are complete – assemble and bake.  It tastes wonderful with a nice “kick” from the Puttanesca sauce, and you don’t even miss the meat.  I tend to use “low” or no fat ingredients where possible – and I’ve shared those substitutions with you.  I also like to use the “no boil” lasagne noodles – they have a better texture and taste as they absorb the juices from the cooking vegetables, cheese and sauce.

 

Roasted Vegetable Lasagne

What you need:

1 package lasagne noodles – if using the pre-cook – prepared according to directions on package
1 24 oz. container of Ricotta ( I use no-fat ricotta and no-fat cottage cheese, mixed to measure 24 oz)
1 tsp salt
8 oz of coarsely grated mozzarella cheese
Freshly grated Parmesan cheese – about 3 oz.
Puttanesca Sauce *
Grilled Vegetables *
Basil Oil *

** is all recipes to follow.

Read on for assembly instructions, and how to create the components~

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Filed under Basil, Bell Peppers, Eggplant, Lasagne, Onion, Parmesan, Recipes, Tomato, Zucchini

Summer Vegetable Stew: Vegetarian Eats

I love taking advantage of the fresh bounty available in summer.  This vegetable melange is doing just that, and works hot as well as cold, and takes about 30 minutes to make.  This dish is vegetarian inspired (I am not a vegetarian) and I do suggest side dishes and garnishes that may not fit with your diet.  But, even the confirmed and rather stubborn carnivore in my house will eat this stew and not miss the meat.

Summer Vegetable Stew

Recipe to follow
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Spicy Grilled Shrimp

 

Anyone who is the “main” cook in their home knows that making healthy and interesting meals can be a challenge.  At least 4 times a week I try to mix up the food choices here, adding in an entree salad, a vegan or vegetarian option, trying to find different and tasty items.

The other night we had a Spicy Grilled Shrimp as the special element in an organic baby mixed greens salad, served with a lemon pepper vinaigrette.

Spicy Grilled Shrimp

This is a really simple recipe, and you can get the pre-washed and packaged greens at the grocers.

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Filed under Lemon, Salad, Shrimp, Vegetables