Stuffed Red Bell Peppers / Turkey Version

         Wow, two months flew by without me updating my blog. It takes time and motivation to study medicine, and sometimes we have to miss out on things we enjoy doing the most, but only for a short while. Balance is the key to success. I've probably repeated that statement many times on my blog.

I tried this recipe back in December during my Christmas break, and my family and friends loved it. The stuffed red peppers taste better after they have really absorbed all the flavors, reheat the next day and really taste how delicious this meal is.

Ingredients-

1. 6 Red Bell Peppers

2. 500g Ground Turkey 

3. 200g Parboiled Rice

4. 1 Small Onion

5. 150g Feta Cheese

6. 1/2 Cup of Chopped Parsley

7. Salt (add to taste)

8. Black Pepper (add to taste)

9. Paprika Powder (1/2 tsp.) 

10. Herbs Mix (oregano, basil, thyme, rosemary)

11. Homemade Garlic Sauce (click here for recipe)

12. Olive Oil 

Instructions-

1. Prepare meat in a large bowl. Add herbs with plenty of salt and pepper to taste.

2. Finely chop one small onion and add to meat. 

3. Cut feta cheese into small cubes or crumble and add to meat.

4. Finely chop fresh parsley and add to meat. Set aside.

5. Cook 200g of rice according to package. Set aside to cool.

6. Add cooled and fluffed rice to meat. Mix very thoroughly with hands.

7. Set aside in fridge for about 24 hours.

8. Next day, wash and prepare red bell peppers. Cut the head and remove insides.

9. Do not remove the "cap" of the pepper, save for later, they will baked, too.
10. Spray or oil the red peppers on the inside with a sprinkle of salt.
11. With a spoon, stuff each red bell pepper with a generous portion of the meat stuffing.
12. Add the red bell pepper "cap" on top and set aside.
13. Preheat oven to 180C/350F.
14. Bake for about **50minutes.
15. Serve with chilled garlic sauce.

**Baking time must be adjusted accordingly. I baked my stuffed peppers for about 1 hour and the peppers were almost falling apart because they were so well cooked. If you prefer a more al dente dish, do not bake for more than 50 minutes.

Enjoy!

Yellow Rice with Peas and Carrots Side Dish

Winter is almost here, and this time of year makes me lazy...

We can still make a decent meal at home, though!

This will take less than twenty minutes, it's a great time saver, too.

Ingredients-

1. 1 Cup of White Rice
2. 350g of Frozen Carrot and Pea Mix
3. 3 tbsp. of Oil
4. 1 tsp. of Butter (optional)
5. 1/2 tsp. of Cumin Powder
6. Salt
7. Pepper
8. 2 Cups of Boiled Water

Instructions-

1. Preheat pot with 2 tablespoons of vegetable oil.
2. When warm, add 1 cup of white rice and mix continuously.
3. Cook rice until it turns slightly gold.
4. Add 2 cups of boiled water and mix. Add 1/2 teaspoon of dried cumin powder.
5. Cook rice on medium-low heat until all the water is absorbed. (max. 15 minutes)
6. In the meantime, preheat non-stick pan. Add 1 tablespoon of vegetable oil.
7. Add frozen peas and carrots. Add about two tablespoons of water to prevent burning. Cover.
8. Cook for about ten minutes. Add salt and fresh ground black pepper to taste.
9. Mix cooked rice with a fork, "fluff." Add to bowl.
10. Add cooked and seasoned carrots and peas to rice and mix.
11. Serve as a side to your favorite dish with chicken or as a single meal.

ENJOY!

Pan-fried Salmon with Garlic-Dill Sauce and Rice & Broccoli

Pan-fried Salmon with Garlic-Dill Sauce 

and Rice & Broccoli

A delicious and healthy dinner :) 

All natural products that are high-fiber and heart-healthy. 

Ingredients-

1. 2 Portions of Salmon Filet
2. 200g White Rice
3. 1 Broccoli
4. 2 tsp. Soy Sauce
5. 2 tsp. Lemon Juice
6. Lemon Slices
7. Salt
8. Pepper
9. Pinch of Garlic Powder
10. Pinch of Sodium-Free Vegetable Seasoning (Dash, etc.)
11. My Recipe For Homemade Garlic Sauce
12. Handful of Fresh Dill

  

Instructions-

1. Prepare two portions of salmon filet. Season with salt, pepper, soy sauce, and lemon juice. Set aside.
2. Add a pinch of dried vegetables/herbs mixture onto the salmon. (optional)
3. Bring salted water to a boil. Cook broccoli to desired tenderness. Do not overcook!
4. Bring salted water to a boil and cook rice. When cooked, fluff rice with a fork.
5. Combine broccoli and rice.
6. Heat pan with vegetable oil and fry salmon skin-side first. Cook for about two minutes then flip.
7. When salmon is pink, remove from pan.
8. Finely chop fresh dill and add to prepared garlic sauce. (Click Here for my recipe!!!)
9. Cut lemon into slices and set on plate. Add a serving of rice and broccoli with salmon filet.
10. Drizzle garlic-dill sauce over plate and salmon. Serve.

Enjoy!

Hoso-maki / Uramaki / Maki / Sashimi / Philadelphia Roll / California Roll / Alaska Roll

Homemade Sushi



Thank you everyone for continuing to view my blog during my monthly absence.

I am back in school now, and I am on my own and have more time for myself.

I will be posting more frequently during this period of time :)

Sushi, it is number one on my favorite foods list. I am extremely thankful

for my boyfriend's sister's husband for teaching me the art of sushi.

They received a beautiful sushi plate set for their first anniversary,

and everything turned out absolutely beautiful.

This was my first attempt at making this delicious treat, and I now know

there is nothing difficult or too expensive to make this at home!

Take a few minutes to view the delicious sushi.

Grab a friend or family member, it will take some time to

prepare all the ingredients. Making sushi with friends and family

truly brings everyone together, enjoy it and have fun!

Ingredients-

1. Sushi Rice
2. Rice Vinegar
3. Pinch of Salt
4. Sesame Seeds
5. Surimi Crab
6. Avocado
7. Cucumber
8. Cooked Shrimp (~10)
9. Fresh Salmon Slices
10. Nori
11. Chives
12. Philadelphia Cream Cheese
13. Soy Sauce
14. Wasabi
15. Pink Marinated Ginger
16. White Wine

Instructions-

*You will need a bamboo mat and a small bowl of lukewarm water to dip your hands in.

1. Prepare all ingredients. Wash cooked shrimps and dry.
2. If using fresh salmon, cut into slices. You may also buy thinly sliced salmon.
3. Slice cucumber and avocado into thin slices. Slice chives into halves.See photos above.
4. Cook sushi rice according to instructions on package. This is the key to PERFECT sushi.
5. Stir rice consistently or it will burn. When cooked, add a splash of rice vinegar. (3tbsp.)
6. Place one nori on a bamboo mat.
7. Wet your hands and grab a small portion of rice. Spread it delicately yet firmly on the nori.
8. See photos above. Spread rice evenly on entire nori.
9. Roast sesame seeds until golden brown for uramaki.

Now you are ready to chose your specialty roll.
Feel free to substitute and experiment with different types of fish.

1. Maki - Philadelphia Roll -
(traditionally with salmon)

• Spread cream cheese lengthwise on rice.
• Add equal slices of cucumber and avocado next to cream cheese.
• Add salmon slices across the length of the roll.
• Add chives as seen in above photos.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

2. Maki - California Roll
(traditionally with crab)

• Add surimi/crab sticks lengthwise on rice.
• Add cucumber and avocado.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

3. Maki - Alaska Roll
(traditionally with shrimp)

• Make a cut in the shrimp for it to lay straight. It should almost be breaking apart into two.
• Add cucumber and avocado.
• Firmly twist forward the bamboo mat to close the sushi roll and make it a tube shape.
• Roll upwards gently yet firmly to give the roll it's shape.
• Cut into 8 slices with an extra sharp knife.

4. Hoso-maki - Avocado and Cucumber Roll
(thin rolls usually with vegetables)

• Slice nori into half. These rolls will be smaller in shape and size.
• Place avocado across the rice. You may use both or only one vegetable ingredient.
• Be careful, this roll is usually harder to make because it is so thin.
• Grasp it carefully with the help of the bamboo mat to form it's shape and roll.
• Cut into thin slices.

5. Uramaki
(inside out rolls, rice on the outside covered with sesame)

• This was tricky, but taking it one step at time will come a long way.
• Wrap the entire bamboo mat in plastic wrap.
• Place nori on the mat and cover entire nori with rice.
• Cover entire rice with roasted sesame seeds.
• Flip the roll over onto it's other side. See photos.
• Use any fish and vegetable as described before.
• Shrimp, avocado, cream cheese, and chives into one roll. Roll and slice.

6. Sashimi
(small pieces of sushi , small portion of rice is covered and layered by a slice of fish)

• Take a very small portion of rice and form it into a somewhat rectangular shape.
• Cover the rice with a layer of salmon.
• Repeat steps until all rice is used. You may layer the rice with shrimp as well.
• Decorate with chives. A great option is caviar, which I did not have with me.

Serve sushi slightly chilled with wasabi, soy sauce, marinated ginger, and white wine!

ENJOY! :)

Steamed Vegetables with Chicken and Rice

Mixed Steamed Vegetables Chicken and Rice

A light and mild dish, certainly healthy with delicious vegetables.
The juicy and tender meat is delicately flavored with gyros spice mix.
This is a quick dinner, perfect for the weekday and for busy people!
Usually when I make mixed vegetables with rice, I make one huge batch and freeze leftovers.

Ingredients-

1. ~6-7 Boneless and Skinless Chicken Thighs
2. 3 Cups of White Rice
3. 2 Packages of Mixed Vegetables (Carrots, Green Beans, Corn, etc.)
4. 1 Package of Broccoli Florets
5. 2 tsp. Gyros Spice Mix
6. 1 tsp. Paprika
7. Salt
8. Pepper
9.  2 tbsp. Vegetable Oil
10. 6 Cups of Water

Instructions-

1. Prepare meat. Cut chicken thighs into bite-sized cubes. Add to bowl.
2. Add 2 tbsp. of vegetable oil, 1.5 tsp. of gyros spice mix, and 1 tsp. of paprika to the meat. Mix.
3. Add salt and pepper to the chicken according to your taste.
4. Set the meat in the fridge for at least 1 hour.
5. After 1 hour, boil 6 cups of salted water. When water boils, add 3 cups of white rice.
6. Cook rice on low until water is absorbed (no more than 20 minutes).
7. In the meantime, cook meat on non-stick pan without adding anymore oil.
8. Steam all vegetables together and add salt and pepper to taste to the vegetables.
9. When vegetables are cooked to desired tenderness, mix with cooked chicken and rice.
10. Taste, and add some more gyros spice mix if you wish to have more flavor.
11. Add salt/pepper as needed. Serve with favorite salad.

ENJOY :)